Use and Care Manual

Codes and Standards:
The fryer installation must adhere to all relevant national and local codes, regulations, and ordi-
nances. A final inspection for building and fire protection compliance is necessary and should be
approved before putting the new fryer into service.
In the United States:
▪ Comply with state and local codes. In the absence of local codes, follow the National Fuel
Gas Code, ANSI-Z223.1/NFPA #54 (latest edition). Copies are available from The American
Gas Association Accredited Standards Committee Z223, @ 400 N. Capital St. NW, Washing-
ton, DC 20001, the Secretary Standards Council, NFPA, 1 Batterymarch Park Quincy, MA
02169-7471, or online.
▪ Refer to NFPA Standard #96 for Vapor Removal from Cooking Equipment, latest edition.
Obtain it from the National Fire Protection Association, Batterymarch Park, Quincy, MA.
▪ Consider ANSI standards Z 21.69 and Z 21.41 if the fryer is mounted on casters for mobility
during cleaning and servicing. Ensure the fryer remains stable and level in all locations where
it operates or undergoes maintenance. If the unit is disconnected from its restraint cable,
reconnect it before putting the appliance back into service.
▪ In the Commonwealth of Massachusetts, gas appliances vented through a ventilation hood
or exhaust system with a damper or power means of exhaust must comply with the com-
monwealth’s regulation standard, number 248 CMR.
In Canada:
▪ Follow all applicable local codes.
▪ Comply with the CAN/CSA-B149.1 Natural Gas and Propane Code Installation (latest edition).
You can obtain this code from the Canadian Gas Association at 350 Sparks Street, Ottawa,
Ontario Canada K1R 7S8.
▪ Reference the CSA C22.1 Canadian Electric Code, available from L4W 5N6.
▪ Consider CSA Standards 6.16 and 6.9 if the fryer is mounted on a caster set approved by the
manufacturer or distributor, allowing mobility (refer to the following comments regarding the
use of a restraint cable).
ASSEMBLY:
The fryer must be properly secured to prevent tipping and splashing of hot liquid. This can be
achieved through various means, such as installing it alongside other appliances, placing it in an
alcove, or using restraining cables if it's on casters for mobility. If the unit needs to be discon-
nected from its restraint cable for any reason, it must be reconnected before being put back into
service.
FLUE EXHAUST GAS:
Comply with Vapor Removal from Cooking Equipment, ANSI-NFPA Standard #96 (latest edition),
available from the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.
▪
▪ Locate the fryer under a hood with adequate connection to an exhaust duct. The hood must
extend 6” (15 cm) beyond fryer on both sides as well as in front of and behind the fryer if
mounted against a back wall or in an island cooking bank set-up.
▪ Clearance above the fryer should be adequate for all combustion byproducts to be removed