Champion Tuff Grills TG 48 Handleiding

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The Champion/Tuff Grill (Wood Fired Grill) Chef Series is to be installed according the

following design criteria:

CODES & STANDARDS

The Champion/Tuff Grill Chef Series grills are designed to use Solid Fuels for

commercial cooking applications. These grills are NSF approved for use in commercial

kitchens by NSF International. The use of Solid Fuels (hardwood, mesquite, charcoal

briquettes or charcoal chunks) in commercial kitchen applications is regulated by NFPA

96. NFPA 96 is a standard issued by the National Fire Protection Association for the

“Ventilation Control & Fire Protection of Commercial Cooking Operations”. All

electrical components used are Underwriters Laboratory (UL) certified. All gas

components are American Gas Association (AGA) certified. Local codes governing Fire

Safety in Commercial Kitchens / Food Preparation Areas and Pollution Control may offer

alternate restrictions. Local Codes or Standards always overrule National Standards

should conflicts arise between the standards.

EXHAUST

The Champion/Tuff Grill Chef Series grills are designed for indoor use under an

approved canopy style exhaust hood with an approved fire suppression system for solid

fuel appliances. The exhaust hood must extend a minimum of 12 inches on each side and

18 to 24 inches in the front larger than the cooking area dimensions of the grill. Other

local codes or restrictions may apply.

The following are ventilation exhaust hood requirements paraphrased from NFPA 96:

The powered exhaust hood must capture all effluent (smoke & vapors) emitted from the grill.

The exhaust cannot terminate through a wall and cannot be of a recirculating type.

Makeup air must be available in accordance with the exhaust hood manufacturer specifications.

The spark arrestor screen or filter must be periodically inspected and cleaned to prevent exhaust

ventilation restriction.

FLOOR REQUIREMENTS

These grills are designed to be setup and operated on a non-combustible floor surface

extending 3 feet in all directions from the grills cooking surface. The floor is to be level

and structurally sufficient to support the weight of the grill. The cooking surface shall be

Product specificaties