ANSI Z83.13 : 1994

Part I Construction
1.1 Scope
1.2 General construction and assembly
1.3 Bolts, nuts, screws and other threaded fasteners
1.4 Thickness and finish of material
1.5 Bases, legs and frames
1.6 Cooking vessel
1.7 Main burners and ignition devices
1.8 Burner supports and baffles
1.9 Primary air control
1.10 Orifices and orifice holders
1.11 Manual gas valves
1.12 Gas supply lines
1.13 Automatic ignition devices
1.14 Gas appliance pressure regulators
1.15 Thermostats
1.16 Temperature limiting devices
1.17 Pressure relief valves
1.18 Automatic valves
1.19 Bleeds and vents
1.20 Pilot gas filters
1.21 Flue collars and flue risers
1.22 Draft hoods
1.23 Insulation
1.24 Electrical equipment
1.25 Motors and blowers
1.26 Instructions
1.27 Marking
Part II Performance
2.1 General
2.2 Test gases
2.3 Test pressures and burner adjustments
2.4 Combustion
2.5 Burner operating characteristics
2.6 Pilot operating characteristics
2.7 Automatic ignition systems
2.8 Manual gas valves
2.9 Gas appliance pressure regulators
2.10 Automatic valves
2.11 Thermostats
2.12 Temperature limiting devices
2.13 Wall and floor temperatures
2.14 (Optional) Flue gas temperature
2.15 Flue gas baffle and fin temperatures
2.16 Draft hoods
2.17 Mechanical draft venting
2.18 Hydrostatic test
2.19 Marking material adhesion and legibility
Part III Manufacturing and production tests
Part IV Definitions
Appendices
A Pertinent references to ANSI Y14.15-1966 (R1973)
B Wire color designations
C Recommended wire color usage
D Preferred graphic symbols, of commonly used items,
      extracted from ANSI/IEEE Standard 315-1975
      (R1986), Graphic Symbols for Electrical and
      Electronics Diagrams, and Abbreviations for These
      Items
E Tables of conversion factors

Describes essential characteristics of gas deep fat fryers for food use.