4
d.
Canadian installations must meet:
Canadian Electric Code c22.1, part 1
Canadian Standards Association
178 Rexdale Blvd.
Rexdale, ONT, M9W 1R3
CAN 1-B149 Installation Codes
Canadian Gas Association
55 Scarsdale Road
Don Mills, ONT, M3B 2R3
e.
COMPONENT LISTING AND
INSTALLATION STANDARDS:
See Appendix B for a listing of various
non-cooking components often
supplied as a part of food service
equipment and the applicable
standards.
2.4
AIR SUPPLY & VENTILATION:
Keep the area around the fryer clear to
prevent obstruction of combustion and
ventilation air flow as well as for service
and maintenance. Never use the interior of
the fryer cabinet for storage.
a.
A commercial, heavy-duty fryer must
vent its combustion wastes to the
outside of the building. It is essential
that a deep fat fryer be set under a
powered exhaust hood or that an
exhaust fan be provided in the wall
above the unit, as exhaust gas
temperatures are approximately 800-
1000°F (427-538°C). Check air
movement during installation. Strong
exhaust fans in this hood or in the
overall air conditioning system can
produce slight air drafts in the room.
b.
Do not place the fryer’s flue outlet
directly into the plenum of the hood,
as it will affect the gas combustion of
the fryer.
c.
Do not store anything on shelving
over or behind the fryer. Exhaust
temperatures can exceed 800°F
(427°C) and may damage or melt
items stored over or behind the fryer.
d.
Adequate distance must be maintained
from the flue outlet of the fryer(s) to
the lower edge of the filter bank.
NFPA Standard No. 96 states that “a
minimum of 18 inches (45 cm)”
should be maintained between the
flue(s) and the lower edge of the
exhaust hood filter.
e.
Filters and drip troughs should be part
of any industrial hood, but consult
local codes before constructing and
installing any hood. The duct system,
the exhaust hood and the filter bank
must be cleaned on a regular basis and
kept free of grease.
2.5
ALTITUDE:
The fryer input rating
(BTU/hr) is for elevations up to 2,000 feet
(610 m). For elevations above 2,000 feet,
the rating should be reduced four percent
(4%) for each additional 1,000 feet (305
m) above sea level.
The correct orifices are installed at the
factory if operating altitude is known at
time of the customer’s order.
2.6
RECEIVING AND UNPACKING:
Check that the container is upright. Use
outward prying only— no hammering— to
remove the carton. Check the fryer(s) for
visible damage. If damage has occurred,
do not refuse shipment, contact the freight
company. Do not contact the factory.
Remove, unwrap, wash, and temporarily
set aside any accessories shipped in the
fryer vessel.
