What are the special requirements for deep fat fryers in commercial cooking operations?

by Nils Deacon, Manager, Inspections and Rating Services

UL 300, Standard for Fire Testing of Automatic Extinguishing Systems for Protection of Commercial Cooking Equipment and NFPA 96, Standard for Ventilation Control and Fire Protection of Commercial Cooking Operation provide specific requirements for deep fat fryers in commercial cooking settings.

Deep fat fryers are very common in commercial cooking operations and are a leading cause of fire loss. The fryers operate at very high temperatures – approximately 325 – 375°F. They should have 18’’ minimum clearances to the open flames of other appliances. They should be equipped with separate high-limit controls to shut off fuel or energy when the fat temperature reaches 475°F at 1 inch below the surface.

Additionally, the fryer should be connected to the automatic extinguishing system that shuts off power to all appliances when the system activates due to a fire involving the cooking appliances and hood and duct system.

DISCLAIMER: This information reflects the interpretation of MSO, Inc. with regard to NFPA Standards and Codes. It does not represent NFPA’s official position on the items discussed.

Deep fat fryers