— 6 —
TESTING THE GAS SUPPLY SYSTEM
When test pressures exceed
1
/
2
psig (3.45 kPa), the fryer and its individual shutoff valve must be
disconnected from the gas supply piping system.
When test pressures are
1
/
2
psig (3.45 kPa) or less, the fryer must be isolated from the gas supply
system by closing its individual manual shutoff valve.
LEVELING THE FRYER
Once gas connections have been made, place a spirit level on top of the fryer. Adjust the legs to
ensure that the fryer is level front-to-back and side-to-side in the final installed position.
FLUE CONNECTIONS
DO NOT
obstruct the flow of flue gases from the flue located at the rear of the fryer. It is
recommended that the flue gases be ventilated to the outside of the building through a ventilation
system installed by qualified personnel.
Adequate ventilation must be provided and must comply with NFPA Standard #96 (latest edition),
and with local codes.
Never make flue connections directly to the fryer.
The fryer must be located under a hood which has an adequate connection to an exhaust duct. The
hood must extend 6" (152.4 mm) beyond fryer sides.
Clearance above fryer should be adequate for products of combustion to be removed efficiently. An
18" (457 mm) minimum clearance should be maintained between the flue vent and the filters of the
hood venting system.
Information on the construction and installation of ventilating hoods may be obtained from the
standard for "Vapor Removal from Cooking Equipment," NFPA No. 96 (latest edition), available
from the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.
Adequate air should be provided in the kitchen to replace air taken out by the ventilating system.
This will prevent fryer function from being affected by a reduced atmospheric pressure.
