Is there a code or standard that addresses prevention of oil frying in a pot on a stovetop, in a restaurant with fire suppression? i.e. Frying in a pot of oil, no deep fat fryer with controls. Any limit by volume of oil?
NFPA 96 should cover it all. It is foolish to do such a thing as the odds of having a fire or flare up is ridiculously high and if the other burners on the stove and have pilot lights lit there is an ignition source as well as the pot! A commercial deep fryer is always the best appliance for this type of cooking. Oil on a stove top or commercial range is an accident waiting to happen.
NFPA 101 Chapter 9 will also direct you to NFPA 96
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