Posted on: 20 April 2021
Guidance on hot oil frying with a downloadable checklist
One of the most dangerous pieces of equipment that a hospitality and catering business uses is the oil fryer (sometimes referred to as a deep fat fryer). In fact, oil fryers are the leading causes of burns in the food industry, with kitchen staff being exposed to hot oil when cooking or cleaning vats and vents.
Oil fryers should only be operated by supervisors or employees who are trained to operate the fryer. Take a look at some of our tips on keeping yourself and your team safe from the dangers of oil frying.
Before anyone even turns an oil fryer on, consider some of these safety tips:
- Only allow supervisors and trained staff to use an oil fryer.
- Wear clothing that covers the skin as much as possible, such as long sleeve tops, trousers and an apron to prevent burns from oil splashes.
- Encourage those who aren’t trained to use a fryer to undertake training to increase their awareness of the dangers of oil fryers.
Safety guidance when cooking
When you are using an oil fryer to cook food, follow these safety tips:
- Use the correct amount of oil for the container. There will usually be a mark that indicates a minimum and maximum amount of oil to use.
- Heat your oil to a safe cooking temperature and keep it at this level at all times.
- Never put water or ice into your fryer whilst it is running. This can cause the oil to flare up and spill out of the container, or even start a fire.
- Consider the amount of frozen food you are putting into the fryer carefully. Similar to water and ice, frozen food can cause oil to splash or bubble out of the container.
- Keep the area around the fryer clear to avoid slipping or tripping accidents into or around the fryer.
- Due to the possibility of starting a fire, ensure that staff know how to use a class F fire extinguisher.
- In the event of an oil fire, action must be taken quickly in line with your fire response protocols to protect your team and others.
Safely cleaning a fryer
Just because the fryer is no longer being used, it doesn’t mean there aren’t any risks. Here is how you should clean your fryer once you have finished using it:
- Make sure the temperature has cooled down to the point that it is safe for someone to come into contact with the oil.
- Always wear gloves when cleaning an oil fryer.
- Use a scraper to get stubborn oil deposits off the fryer and the hood.
- Never climb into or on top of an oil fryer.
What to do about Carbon Monoxide poisoning
If you are using a portable fryer unit, your team can be exposed to Carbon Monoxide if the exhaust system malfunctions.
If there are any reports of headaches, confusion, nausea or dizziness when working around a portable frying unit, this may indicate Carbon Monoxide poisoning, and you should seek medical help immediately.
Download our fryer inspection checklist
Hospitality insurance with Premierline
The food and hospitality industry is one of the biggest in the UK, and as such, has a huge amount of variety in the businesses that operate in the sector. This variety means that no two businesses are the same, and will each have unique insurance needs.
At Premierline, we understand this need for a bespoke insurance policy, our insurance advisors will assess your business and source business insurance quotes from some of the UK’s most well-known insurance providers to find you a cover that is right for your business.
Source: Zywave Inc. - Restaurant Playing it Safe: Avoid Fryer Burns
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Business Guidance19 March 2021
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