Don M Houff Plumbing Co

Commercial fryer safety checks include: verifying hi-limit switch operation, checking thermostat accuracy, inspecting gas connections and pressure (gas fryers), testing electrical connections (electric fryers), checking oil filtration system function, inspecting drain valve operation, verifying fire suppression system compatibility, and checking for oil leaks. Safety checks should be performed by a certified technician at every service visit.

NFPA 96 (Standard for Ventilation Control and Fire Protection of Commercial Cooking Operations) requires cleaning frequency based on cooking volume: monthly for solid fuel cooking (wood, charcoal); quarterly for high-volume cooking (24-hour operations, charbroiling); semi-annually for moderate-volume cooking; and annually for low-volume cooking (pizzerias, churches, seasonal businesses). Your local fire marshal may have additional requirements. Failure to comply can void your fire suppression system coverage.

Signs of a refrigerant leak: unit runs but doesn't reach temperature, ice buildup on evaporator coil, hissing or bubbling sounds from refrigerant lines, oily residue near connections or fittings, and higher than normal electricity consumption. Only EPA-certified technicians can legally handle refrigerant. If you suspect a leak, call a technician promptly — operating a refrigerator with low refrigerant damages the compressor.