Commercial deep fryers produce delectable foods, but they require operator and safety training. It is critical to remember that hot oil can cause burns. When operating, cleaning, and servicing the fryer, exercise caution. Spilling hot frying oil can result in significant burns.
Without adequate training in fryer safety and operation, it is quite easy to create an unsafe cooking environment. The following are four tips from Vulcan Equipment to help you operate a fryer safely.
Add and remove food from oil using fryer baskets.
Commercial-grade fryer baskets are custom-made for your fryer. When operating a deep fryer, it is critical to use the proper accessories. Without them, you risk contaminating the food and endangering the unit and operator. To hold and drop foods into the hot oil, metal fryer baskets should be used.
When referring to adding foods to hot oil in deep frying, the term "drop" is frequently used. When using fryer baskets, it is critical to gently lower them into the oil, not to force them in. Dropping foods too quickly or forcefully can cause the fryer's hot oil to splash out.
Additionally to this tip, please review this convenient Fryer Oil Management Checklist, which delves into both short- and long-term fryer oil management.
Maintain a Clean Area Around the Fryer
Even when extreme caution is exercised around a commercial deep fryer, oil has a chance of escaping and contaminating surrounding areas, including the floors. While slip-resistant shoes are frequently required in commercial kitchens, it is not uncommon for even slip-resistant shoes to struggle on oily surfaces.
It is critical for kitchen staff to keep the area surrounding the fryer clean throughout the day, including the floors. If your kitchen includes a deep fryer, investing in non-slip mats with holes is an excellent way to ensure a slip-resistant floor when the kitchen becomes too busy to clean regularly.
Commercial Deep Fryer Safety Recommendations
Never Use Plastic close to the Fryer.
Hot oil has the potential to swiftly melt plastic, creating a potentially hazardous atmosphere. When manually changing oil or filtering oil, steel equipment should always be used. When exposed to hot oil, plastic attachments such as spatulas, buckets, lids, and other similar items can deteriorate. Additionally, the oil may be contaminated by plastic storage containers owing to deterioration.
Keep a Class K fire extinguisher on hand at all times.
Simply put, hot oil can start fires, and oil fires are impossible to extinguish with water. This highlights the critical nature of having a class K fire extinguisher nearby and easily accessible. Extinguishers classified as Class K are used to extinguish fires involving cooking grease, oils, or fats. It is critical to train staff on what to do in the event of a kitchen fire and to ensure that everyone understands how to properly use the fire extinguisher.
These tips can help you avoid kitchen accidents while operating commercial deep fryers but always refer to your fryer's operation manual for complete instructions.
