FM Global

Property Loss Prevention Data Sheets 7-20

September 2007
Page 1 of 11

OIL COOKERS

Table of Contents
Page

1.0 SCOPE ................................................................................................................................................... 2

1.1 Changes ............................................................................................................................................ 2
1.2 Superseded Information .................................................................................................................. 2
2.0 LOSS PREVENTION RECOMMENDATIONS ....................................................................................... 2
2.1 Introduction ...................................................................................................................................... 2
2.2 Construction and Location ............................................................................................................... 2
2.3 Occupancy ........................................................................................................................................ 2
2.3.1 General ................................................................................................................................... 2
2.3.2 Oil Cookers ............................................................................................................................. 2
2.3.3 Detached Direct-Fired Heaters/Incinerators ........................................................................... 2
2.3.4 Housekeeping ........................................................................................................................ 3
2.4 Equipment and Processes ............................................................................................................... 3
2.4.1 Alarms/Interlocks: General .................................................................................................... 3
2.4.2 Alarms/Interlocks: Detached Direct-Fired Heaters/Incinerators ............................................. 3
2.5 Protection ......................................................................................................................................... 4
2.5.1 Building Protection ................................................................................................................. 4
2.5.2 Oil Cooker Protection ............................................................................................................ 4
2.5.3 Direct-Fired Heaters ............................................................................................................... 5
2.5.4 Supplementary Fire Protection ............................................................................................... 6
2.5.5 Water Demand ...................................................................................................................... 6
2.6 Operation and Maintenance ............................................................................................................. 6
2.7 Human Element ................................................................................................................................ 6
3.0 SUPPORT FOR RECOMMENDATIONS ................................................................................................ 7
3.1 General ............................................................................................................................................. 7
4.0 REFERENCES ........................................................................................................................................ 8
APPENDIX A GLOSSARY OF TERMS ....................................................................................................... 8
APPENDIX B DOCUMENT REVISION HISTORY ........................................................................................ 8
APPENDIX C SUPPLEMENTARY INFORMATION ................................................................................... 10
C.1 General ......................................................................................................................................... 10
C.2 Cooking Oils .................................................................................................................................. 11
APPENDIX D COMPARISON WITH NFPA STANDARDS ........................................................................ 11

List of Figures
Fig. 1 Oil cooker nozzle spray coverage pattern. ........................................................................................... 4
Fig. 2. Cooking oil heat exchanger venting arrangement for detached heater/incinerator. .......................... 5
Fig. 3. Oil cooker with detached heater/incinerator. .................................................................................... 10

List of Tables
Table 1. Oil Cooker Area Protection .............................................................................................................. 4
Table 2. Types of Cooking Oils ................................................................................................................... 11

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7-20 Oil Cookers
Page 2 FM Global Property Loss Prevention Data Sheets

1.0 SCOPE
This document provides loss prevention and protection guidance for industrial oil cookers/fryers. It does not
cover associated processes or areas such as food preparation, other food treatment processes (e.g.,
freezing), packaging and storage areas.

1.1 Changes
September 2007. Added information on a water mist system that is FM Approved for oil cookers.

1.2 Superseded Information

September 2001. The recommended water density of 0.20 gpm/ft2 (8 mm/min) for protection of oil cookers
per 2.5.2.1 (May 2000 edition) has been increased to 0.50 gpm/ft2 (20 mm/min). In addition, automatic
sprinkler or deluge water spray protection of oil cookers using nozzles with larger than 1⁄4-in (6.4 mm) orifices
is no longer recommended.

2.0 LOSS PREVENTION RECOMMENDATIONS

2.1 Introduction
2.1.1 Locate, arrange and protect heat transfer fluid (HTF) systems used for heating cooking oil in accordance
with Data Sheet 7-99, Heat Transfer by Organic and Synthetic Fluids, as applicable.
2.1.2 Provide FM Approved (see Appendix A for definition) combustion safeguards and fuel safety shutoff
valves on all gas fired and/or oil fired heaters/burners. (See Data Sheet 6-4/12-69, Oil-and Gas-Fired
Single-Burner Boilers; Data Sheet 6-5/12-70, Oil or Gas Fired Multiple Burner Boilers; and 6-10, Process
Furnaces, as applicable.)
2.1.3 Construct, locate and arrange cooking oil storage tanks in accordance with Data Sheet 7-88,
Flammable Liquid Storage Tanks.

2.2 Construction and Location

2.2.1 Locate oil cookers and associated heating equipment in rooms of noncombustible construction having
a minimum one-hour fire resistance rating. Separate oil cooker areas from all other food production and
storage areas.
2.2.2 Provide curbing and drainage for all oil cooker areas. Arrange the drainage path for any individual oil
cooker to avoid exposing any other oil cookers located within the area. Design curbing and drainage in
accordance with Data Sheet 7-83, Drainage Systems for Flammable Liquids.
2.2.3 Separate control equipment from oil cookers and provide conduit for wiring to minimize the potential
fire exposure from any oil cookers and their associated heating equipment.

2.3 Occupancy

2.3.1 General
2.3.1.1 Provide steam heating systems for new oil cooker installations, where practical, to minimize the
cooking oil overheat fire potential.

2.3.2 Oil Cookers

2.3.2.1 Where practical, for hydraulically-operated equipment, use rigid malleable iron pipe with socket-
welded pipe fittings rather than flexible lines or connections for hydraulic oil lines.

2.3.3 Detached Direct-Fired Heaters/Incinerators

2.3.3.1 Avoid incinerating oil cooker fumes in detached direct-fired oil heaters (i.e., within the combustion
chamber/fire box).
2.3.3.2 Where oil fumes from the oil cooker are incinerated in the direct-fired oil heater, design the
interconnecting ductwork and any related equipment between the oil cooker and oil heater to prevent

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FM Global Property Loss Prevention Data Sheets Page 3

flammable deposits or vapors from accumulating. Providing driplegs, scrubbers, and demisters may be
necessary. It also may be necessary to insulate and heat the ductwork.
2.3.3.3 Design oil heaters and oil fume flow conditions to prevent accumulation of solids and condensation
of vapors, which can cause a fire or explosion hazard.
2.3.3.4 Carefully design damper and fan arrangements to prevent oil fumes from pocketing in the oil
heater/incinerator, ductwork and related equipment.
2.3.3.5 Provide adequate access for inspecting, maintaining, and cleaning of both the oil heater/incinerator
and ductwork, particularly any oil cooker fumes (polluted air) ductwork from the oil cooker.
2.3.3.6 Provide a damper to isolate any detached direct-fired oil cooker heater/incinerator from any connected
oil cooker. Arrange damper to close upon fire detection at the oil cooker or within the polluted air ductwork.

2.3.4 Housekeeping
2.3.4.1 Develop and implement a documented housekeeping program with detailed written inspection and
cleaning procedures for all oil cooker installations, with particular emphasis on inspecting and cleaning any
polluted air systems.
2.3.4.2 Clean oil residue regularly from oil cookers, conveyors, drainboards and drainboard collection areas,
and from the insides of hoods and ducts. Arrange processes so that under normal operating conditions, as
little excess oil residue as possible collects on equipment and building surfaces. A typical cleaning schedule
for oil cookers should include at least a daily scrubdown of the fryer area with particular emphasis on removing
any crumbs/fines, in addition to the normally scheduled oil cooker system cleanup/maintenance period
(approximately weekly). Clean ductwork during this normally scheduled cleanup/maintenance period unless
inspection shows a longer interval is acceptable.
2.3.4.3 Provide a CIP ‘‘clean-in-place’’ system for any new oil cooker installation; the CIP system should
include coverage for all cooking oil exhaust fumes (polluted air) ductwork.
Note: A CIP ‘‘clean-in-place’’ system is a dedicated oil cooker cleaning system with fixed piping and nozzles.
Heated caustic washing solution followed by hot water for equipment rinsing is discharged through the CIP
system during the normally scheduled oil cooker system cleanup/maintenance period.

2.4 Equipment and Processes

2.4.1 Alarms/Interlocks: General

2.4.1.1 Provide and arrange a high temperature limit switch to alarm and shut down the oil heaters or burners
if the oil temperature in the cooker (or any associated heat exchanger feedline to the cooker) exceeds 50°F
(28°C) above the normal maximum operating temperature. Consider dual high temperature limit switches
in the oil cooker for increased reliability. These high temperature limit switches should be independent of the
normal heating system controls.
2.4.1.2 Provide and arrange a low-liquid-level control for the oil cooker to alarm and shut off the heaters or
burners when the cooking oil level drops below the recommended minimum operating level.
2.4.1.3 Provide a remote manual emergency shutoff switch for each oil cooker heating system.

2.4.2 Alarms/Interlocks: Detached Direct-Fired Heaters/Incinerators

2.4.2.1 Provide a high temperature indicator in the heater/incinerator exhaust duct, set at 50°F (28°C) above
the maximum operating temperature, arranged to alarm and shut off the burners.
2.4.2.2 Provide and arrange a smoke opacity detector in the heater/incinerator exhaust duct to alarm if
abnormal levels of smoke are detected. Provide a continuous air washing system (i.e., jet of compressed
air) for the lens of the smoke opacity detector.
2.4.2.3 Provide an airflow pressure switch for the polluted air fan, arranged to close a damper in the polluted
air ductwork to the heater/incinerator upon failure or stoppage of the polluted air fan. Interlock the burner(s)/
heater to shut down upon loss of polluted airflow also.

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7-20 Oil Cookers
Page 4 FM Global Property Loss Prevention Data Sheets

2.5 Protection

2.5.1 Building Protection

2.5.1.1 Provide automatic sprinkler protection at ceiling level over any oil cookers and associated oil
heaters/incinerators located within the cooker area in accordance with Table 1. Extend ceiling sprinkler
protection at least 20 ft (6 m) in all directions beyond the oil cooker(s). Provide complete area sprinkler
protection if combustible construction or occupancy extends beyond the oil cooker(s). Also provide sprinkler
protection beneath any mezzanines within the area, and over any shielded areas under or near any oil
cookers if oily residue or crumbs/fines can accumulate.
Note: Some oil cookers have return belts and drip pans beneath the oil cooker pan, which create additional
shielded fire hazard areas. For such cookers, provide complete sprinkler coverage beneath the cooker, over
the return belt, and between the return belt and drip pan.

Table 1. Oil Cooker Area Protection

Type of Sprinkler Sprinkler Temperature Rating Density Area of Demand
System °F (°C) gpm/ft2 (mm/min) ft2 (m2)
Wet 286 (141) or Higher 0.25 (10) 3000 (280)
Wet 165 (74) 0.25 (10) 4000 (370)
Dry 286 (141) or Higher 0.25 (10) 5000 (460)
Dry 165 (74) 0.25 (10) 6000 (560)
Hose Stream Demand: 500 gpm (1900 l/min)
Duration: 60 min
Note: To determine the demand area for intermediate temperature (212°F, 100°C) sprinklers, interpolate halfway between high temperature
(286°F, 141°C) and ordinary temperature (165°F, 74°C) sprinkler demand areas.

2.5.2 Oil Cooker Protection

2.5.2.1 Provide automatically-actuated deluge water spray system protection for oil cooker(s), their associated
exhaust ductwork, drainboard areas, and oil cooker filtration systems (e.g., inside drum filters). Design and
arrange the protection system as follows:
a) Use 1⁄4-in (6.4 mm) orifice or smaller stainless steel, wide-angle (120° or greater) discharge water spray
nozzles.
b) Arrange water spray nozzles to provide complete coverage of the oil cooker surface with the hood in
the raised position as shown in Fig. 1.

Fig. 1 Oil cooker nozzle spray coverage pattern.

c) Design the system to provide a minimum 0.50 gpm/ft2 (20 mm/min) density for the oil surface and a
minimum 0.10 gpm/ft2 (4 mm/min) density for oil residue coated surfaces within the hood and ductwork.
d) Provide a thermal detection system for actuation of the deluge water spray system with detectors rated
at least 50°F (28°C) above the normal oil cooker operating temperature.

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FM Global Property Loss Prevention Data Sheets Page 5

e) Locate a detector in each oil cooker duct below any damper and a detector within the hood for each
15 ft (4.6 m) length of oil cooker.
f) Use of a water mist system that is FM Approved for oil cookers is an acceptable alternative to a deluge
water spray system. Install the water mist system in accordance with the limitations set by the Approval.
2.5.2.2 Interlock the oil cooker heating system, the oil cooker exhaust system, the oil cooker conveyor system,
and any hydraulic oil system to shut off upon actuation of the oil cooker fire protection system. Provide a
remote, readily accessible means of manual actuation for the oil cooker fire protection system.
2.5.2.3 Provide nozzle blowoff caps or other suitable Approved devices, where available, for all open
discharge nozzles to prevent grease vapors, moisture or other foreign matter from entering the piping and/or
plugging the nozzles obstructing discharge. Inspect these devices weekly to ensure they remain intact and
undamaged. Otherwise, at a minimum, clean and flush all open discharge nozzles and piping during the
normally scheduled oil cooker system cleanup/maintenance period (approximately weekly).

2.5.3 Direct-Fired Heaters

2.5.3.1 Provide automatic water spray protection for the combustion chamber/fire box where the cooking
oil heat exchanger is located within the combustion chamber. Provide a minimum 0.20 gpm/ft2 (8 mm/min)
density for the area of the combustion chamber/fire box.
2.5.3.2 Provide access ports into the combustion chamber/fire box to allow manual firefighting where oil can
leak into the combustion chamber.
2.5.3.3 Provide automatic sprinkler protection or water spray in the ductwork between the oil cooker and
heater/incinerator in accordance with Data Sheet 7-78, Industrial Exhaust Systems, if oil vapors can condense
and accumulate inside the ductwork.
2.5.3.4 Provide venting to a safe location for the cooking oil heat exchanger if fixed fire protection is not
provided for a detached direct-fired heater/incinerator. Arrange vent piping such that its equivalent length to
atmosphere is substantially less than the equivalent length of oil piping back to the oil cooker. See Figure 2
for a suggested arrangement. An acceptable alternative would be to provide isolation valves for the heat
exchanger tube bundle with a safety relief valve to atmosphere for the tube bundle.

Fig. 2. Cooking oil heat exchanger venting arrangement for detached heater/incinerator.

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7-20 Oil Cookers
Page 6 FM Global Property Loss Prevention Data Sheets

2.5.4 Supplementary Fire Protection

2.5.4.1 Provide a 100 lb (45 kg), wheeled carbon dioxide extinguisher within 50 ft (15 m) of any oil cooker.
2.5.4.2 Provide small hose with spray nozzles to give complete coverage at the oil cookers.

2.5.5 Water Demand

2.5.5.1 Provide a water supply for the oil cooker area capable of meeting the building/area protection criteria
specified in Table 1 including actuation of all water discharge devices in and around the largest oil cooker
within the area.

2.6 Operation and Maintenance

2.6.1 Establish and closely supervise a preventative maintenance program for all oil cooker installations.
The program for oil cookers with gas- or oil-fired heating systems should include:
• Daily checking for oil leaks, particularly within any detached heaters/incinerators, and immediate repair
of any that are discovered.
• Inspection and cleaning of combustion chamber and burner system components, as necessary, during
the normally scheduled oil cooker system cleanup/maintenance period (approximately weekly).
• Inspection of cooking oil heat exchanger tube surfaces for overheating. Unusually colored tubes may
indicate coking or plugging. Infrared scanners may be useful for a more precise examination.
• Internal solution cleaning of cooking oil heat exchanger tubes at least monthly to prevent excessive
deterioration. Do not clean cooking oil heat exchanger tubes by drilling. Also verify the integrity of the
tubes through oil flow testing.
• Pressure testing of oil heat exchanger tubes at least annually and after any opening or repair of the heat
exchanger system.
• Determining useful tube life and replacing tubes before expiration of this period.
• Periodic changing (e.g., every 6 months) of polluted air fans to minimize their failure potential, particularly
where located in polluted air ductwork between the oil cooker and detached heater/incinerator. Clean,
service, inspect and repair the removed polluted air fan as necessary, and keep as a spare.
2.6.2 Inspect, maintain and test all equipment (e.g., cookers/fryers and associated heating systems including
all control and safety devices/interlocks) in accordance with the applicable equipment manufacturers’
guidelines, as available. Qualified personnel should test all safety devices/interlocks at least annually.
Document all equipment inspection, maintenance and test results.
2.6.3 Consider a maintenance contract with the applicable equipment manufacturer, if available.

2.7 Human Element

2.7.1 Provide operators with formal training in properly operating oil cooker systems and emergency
procedures in case of process upset (e.g., cooking oil overheating), fire in or around the oil cooker, or fire
in the oil heater/incinerator, as applicable. Train operators in manual firefighting procedures and manual
actuation of oil cooker fixed fire protection systems, as necessary. Emphasis should be placed on keeping the
hood down in the event of an oil cooker fire to minimize the fire intensity and maximize the effectiveness
of any fixed fire protection system.
2.7.2 Provide an operations manual detailing these normal and emergency procedures at the operator’s
control station or room.
2.7.3 If a fire occurs in and around an oil cooker, operators as part of the emergency response team (ERT)
should take the following actions:
a) Call the Fire Department.
b) Shut off heater.
c) Stop oil flow and oil cooker fume exhaust fan.
d) If the oil cooker has a detached direct-fired heater/incinerator, close damper in polluted air ductwork
to heater/incinerator and open damper in oil cooker exhaust duct to atmosphere.

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Oil Cookers 7-20
FM Global Property Loss Prevention Data Sheets Page 7

e) Actuate oil cooker fixed fire protection system promptly (if provided) or attempt to extinguish fire
manually.
Note: At a minimum, the oil heater/burner and cooking oil pump should be interlocked with the fixed fire
protection system to automatically accomplish steps b, c and d above.
2.7.4 If an oil leak occurs in the combustion chamber of an oil cooker, operators as part of the ERT should
take the following actions:
a) Call the Fire Department.
b) Shut off heater.
c) Stop combustion air fans, shut any combustion air inlet dampers and close any outlet damper in heater
exhaust stack where provided if designed for pressure relief.
d) Stop the oil flow. Do not drain the oil cooker.
e) Divert polluted air fumes directly to outdoors where they are normally incinerated in the direct-fired
heater by closing damper in ductwork to heater/incinerator and opening damper in oil cooker exhaust duct
to atmosphere.
Dampers should fail safe in the desired position since power may be lost or shut off in the event of a fire.
f) Actuate fixed fire protection system promptly if not already actuated automatically. Steps b, c, d and
e above should occur automatically upon actuation of the fixed fire protection system.
2.7.5 If no fixed fire protection is provided for the heater/incinerator, operators as part of the ERT should
take the following actions upon detection of an oil leak/fire within the unit:
a) Call the Fire Department
b) Shut off the burner(s) maintaining polluted air/combustion air flow and oil flow while closely monitoring
the oil temperature.
Polluted air/combustion air flow is needed to ensure that any leaking oil burns off cleanly, preventing
potentially explosive vapors from accumulating.
The oil pump should continue to run provided the oil temperature starts and continues to fall (i.e., the
leaking burning oil is not heating the circulating oil). The cooking oil can be dumped to storage/holding
tanks once the oil reaches a safe temperature, approximately 212°F (100°C).
However, if the oil temperature starts to rise (i.e., the leaking burning oil is heating the circulating oil),
the oil pump should be stopped promptly. Do not drain the oil cooker.
c) Allow the oil leak/fire to burn out or attempt to manually extinguish the fire making sure that the damper
in the polluted air ductwork is closed.
2.7.6 Establish a written policy for operators that safety controls and interlocks should not be bypassed at
any time.
2.7.7 Conduct periodic fire response planning with the public fire department for all oil cooker installations.

3.0 SUPPORT FOR RECOMMENDATIONS

3.1 General
Oil cookers present the fire hazards of heated combustible liquids in open tanks, and the fire and explosion
hazards of the heating sources (e.g., boilers, furnaces, HTF heaters, etc.). Industrial oil cookers normally
have large cooking surfaces, usually 50 ft2 (4.6 m2) or more and upwards of several hundred square feet.
They contain a few hundred gallons to upwards of 5000 gallons (18.9 m3) of cooking oil. See Appendix C,
Supplementary Information, for a description of the typical oil cooker heating system arrangements. Batch
kettles heated by direct flame impingement and cookers with gas- or oil-fired cooking oil heaters, located
directly below or detached, have the added danger of cooking oil leakage into the combustion chamber/fire
box. Oil cookers with detached direct-fired cooking oil heaters also frequently incinerate the oil cooker vapors
in the combustion chamber directly or by mixing these vapors with the combustion air (frequently referred
to as polluted air combustion systems) presenting additional fire and explosion hazards.

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7-20 Oil Cookers
Page 8 FM Global Property Loss Prevention Data Sheets

Oil cookers typically have product conveyor systems (except for some batch kettles) and movable covers
or hoods that also may be hydraulically operated. Product conveyor belts typically run inside the oil cooker
pan. However, some cookers have return belts that run beneath the oil cooker pan, creating additional
shielded fire hazard areas. Some cookers also have product holddown belts running above the cooking oil
surface. These holddown belts may obstruct water discharge from spray nozzles located under the oil cooker
cover or hood.

4.0 REFERENCES
Data Sheet 6-4, Oil- and Gas-Fired Single-Burner Boilers.
Data Sheet 6-5, Oil- and Gas-Fired Multiple Burner Boilers.
Data Sheet 6-10, Process Furnaces.
Data Sheet 6-11, Fume Incinerators.
Data Sheet 7-78, Industrial Exhaust Systems.
Data Sheet 7-9, Dip Tanks, Flow and Roll Coaters, and Oil Cookers.
Data Sheet 7-83, Drainage Systems for Flammable Liquids.
Data Sheet 7-88, Flammable Liquid Storage Tanks.
Data Sheet 7-99, Heat Transfer by Organic and Synthetic Fluids.

APPENDIX A GLOSSARY OF TERMS

Approved: References to ‘‘Approved’’ in this data sheet means the product and services have satisfied the
criteria for FM Approval. Refer to the Approval Guide, a publication of FM Approvals, for a complete listing
of products and services that are FM Approved.
Polluted air: oil cooker exhaust fumes.
Polluted air combustion system: pollution control system where the oil cooker exhaust fumes are incinerated
in the combustion chamber of a detached gas-fired heater.
Detached direct-fired heater/incinerator: detached (i.e., separate) gas-fired cooking oil heater in which the
oil cooker exhaust fumes are also incinerated.

APPENDIX B DOCUMENT REVISION HISTORY

September 2007. Added information on a water mist system that is FM Approved for oil cookers.
May 2003. Minor editorial changes were made for this revision.
September 2001. Recommended that oil cookers be protected with 1⁄4-in (6.4 mm) orifice or smaller open,
stainless steel, wide-angle (120° or greater) discharge water spray nozzles at an 0.50 gpm/ft2 (20 mm/min)
density (2.5.2.1).
Also, as part of revised 2.5.2.1, recommended a thermal detection system for actuation of oil cooker deluge
water spray system protection with guidance on detector selection and location/spacing.
Added water demand guidance for oil cooker areas (2.5.5/2.5.5.1).
Emphasized keeping the oil cooker hood in the down position in the event of an oil cooker fire as part of
operator emergency procedures training (addition to 2.7.1).
May 2000. This document represents a complete rewrite of the Oil Cookers section of FM Global Property
Loss Prevention Data Sheet 7-9, Dip Tanks, Flow and Roll Coaters, and Oil Cookers. In particular, it
incorporates modified loss prevention guidance primarily from Data Sheet 6-11, Fume Incinerators and Data
Sheet 7-99/12-19, Heat Transfer by Organic and Synthetic Fluids, as applicable, for detached direct-fired
cooking oil heaters/incinerators. See Appendix A for a definition and Appendix C for a further description of
detached direct-fired cooking oil heaters/incinerators.
The following significant changes have been made:
Added recommendation to apply Data Sheet 7-99/12-19, Heat Transfer by Organic and Synthetic Fluids,
where a heat transfer fluid (HTF) system is used to heat the cooking oil (2.1.1).
Added recommendations to locate oil cooker installations in curbed and drained 1-hour fire rated cutoff areas
(2.2.1, 2.2.2).

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FM Global Property Loss Prevention Data Sheets Page 9

Added recommendation to avoid incineration of cooking oil fumes in detached direct-fired cooking oil heaters
(2.3.3.1), but provided protection guidance recognizing incineration of oil cooking fumes is being done and
will likely continue.
Provided additional housekeeping guidance for oil cooker system installations (2.3.4).
Added recognition of oil cooker crumb/fines fire hazard and provided protection/prevention guidance (2.3.4.2,
2.5.1, 2.5.2.1, and 3.2).
Recommended water spray protection for all detached direct-fired cooking oil heaters (2.5.3.1).
Recommended venting of the cooking oil heat exchanger if fixed protection is not provided for a detached
direct-fired heater (2.5.3.4).
Provided additional inspection, maintenance and testing guidance for oil cooker system installations (2.6).
Recommended operator training and provided emergency procedure guidance in the event of a fire in or
around an oil cooker or any associated detached direct-fired heater/incinerator (2.7).

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APPENDIX C SUPPLEMENTARY INFORMATION

C.1 General
Industrial oil cookers are typically conveyorized fryers or occasionally batch kettles used in food processing
plants for chicken, fish, potato products (e.g., fries/chips), snack products (e.g., potato chips/crisps),
doughnuts and many other food products. Oil cookers are typically heated by one of the following
arrangements:
• Circulation of oil through tubes in a combustion chamber direct fired by gas or oil located directly below
the oil cooker tank.
• Circulation of oil through tubes in a separate (detached) gas- or oil-fired furnace as shown in Figure 3 —
referred to as a detached direct-fired heater or heater/incinerator in this data sheet.
• Heat transfer fluid (HTF) system with external HTF/cooking oil heat exchanger near the oil cooker or HTF
heat exchanger located within the oil cooker tank.
• Steam heating system with external steam/cooking oil heat exchanger near the oil cooker.
• Gas-fired radiant tubes beneath the oil cooker tank or gas-fired immersion tubes at the bottom of the oil
cooker tank.
• Direct flame impingement on the bottom of the oil cooker tank (primarily batch kettles).
Oil cooker exhaust fumes are normally incinerated or scrubbed, or occasionally discharged directly to
atmosphere.

Fig. 3. Oil cooker with detached heater/incinerator.

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C.2 Cooking Oils

Commonly used cooking oils, including their flash point and ignition temperatures, are listed in Table 2.

Table 2. Types of Cooking Oils

Type of Cooking Oil Flash Point, °F (°C) Ignition Temperature, °F (°C)
Canola Oil 450 (232) 626(330)
Corn Oil 490 (254) 740 (393)
Cotton Seed Oil 486 (252) 650 (343)
Palm Oil 323 (162) 600 (316)
Peanut Oil 540 (282) 833 (445)
Soybean (Soya) Oil 540 (282) 833 (445)
Sunflower Seed Oil 550 (288) Unknown

APPENDIX D COMPARISON WITH NFPA STANDARDS

This data sheet is in conflict with the 2000 Edition of NFPA 12, Carbon Dioxide Extinguishing Systems, which
recognizes carbon dioxide protection for oil cookers. Carbon dioxide system design guidance for oil cookers
is provided in Appendix B, Examples of Hazard Protection, under B-1, Commercial/Industrial Food Processing
Deep-Fat (Hot Oil) Cookers of NFPA 12.

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