What are Hazards of Commercial Deep Fryers?
A properly-operated deep fryer is not dangerous, but there are common things that can occur when kitchen staff aren’t cognizant of personal safety and equipment maintenance.
Oil Splatters and Burns
In order to properly fry food, the cooking oil needs to be around 190.5 degrees celsius (375 degrees fahrenheit). Anything that hot needs to be handled with caution and care. Splatters and splashes of hot oil can cause second or even third degree burns if not carefully handled.
Fire
When the oil gets too hot and begins to burn, grease fires can start. Different types of oil burn at different temperatures called smoke points. For many cooking oils used in deep fryers, the smoke point is somewhere around the 205-230 degrees celsius range (400-450 degrees fahrenheit).
Burning oil or an oil fire can be caused by a few different things. Obviously, if the fryer is on too high a heat that is at or above the oil’s smoke point, it can burn. If the oil levels in the fryer are too low, it can burn as less oil heats up quicker. Also, oil splashing directly onto the heating element of the fryer can cause burning.
Slips
As we all know, oil is slippery! Even with non-slip shoes and perfect flooring, kitchen staff are going to run the risk of slips and falls. This risk skyrockets if there is oil on the floor. Any oil that gets on the floor can cause injury, ranging from minor to severe, but either way, you want to avoid any injury at all.
Oil ending up on the floor can become a problem especially when someone is adding it to the fryer or dumping it out. Make sure to be extra cautious during these times and check for any drips or spills.
Tip #1: Use Fry Baskets Correctly
If you have a deep fryer, it is more than likely that it came with fry baskets. Fry baskets should be used as intended. Put the food you wish to fry into the basket, then the basket into the hot fryer oil.
Doing it this way and in that order reduces the risk of splashing oil compared to just dropping food into the oil freely. This process helps prevent burns from splashing and reduces the likelihood that your hand or fingers come into contact with the oil.
Tip #2: Wear Fryer-Appropriate Clothing
Wearing appropriate clothing is good not just for sanitary purposes but also personal safety purposes too. If your sleeve touches the hot oil and then your skin, you’re likely to get burnt. Make sure to wear the proper PPE requirements and slip-resistant shoes as wearing shoes that are not non-slips increase the risk of injury.
The “dress code” is there for a reason, and it should be adhered to because it might just help avert fires and falls.
Tip #3: Empty Your Fryer Safely
Emptying a fryer, or filtering oil manually, can be an ordeal, but it doesn’t have to be. Again, look for loose sleeves, make sure you are wearing the proper gear, and be extra aware of slipping during this process. Even first-degree burns are painful.
Wear protective gloves whenever you’re handling any oil as they can be a barrier between you and any oil that may splash up and they can help you maintain a good grip when handling the oil filter or container.
Darling Ingredients Canada provides automated used cooking oil (UCO) systems that can help eliminate risks associated with emptying your fryer. The spent cooking oil gets transferred directly to the waste container from the fryer so no one on your staff has to manually lug UCO across the kitchen risking burns, spills, or falls.
If your kitchen is not conducive with an automated system, there are semi-automated and special grease caddies available to make the transfer process easier and safer than carrying out oil in a bucket. Darling Ingredients Canada has options for everyone and every need.
Tip #4: Don’t Underfill Your Fryer
Your fryer should be filled with the recommended amount of oil before turning it on. It has a fill line because low—or empty—fryers are at high risk of becoming too hot and starting a grease fire.
With empty fryers, you can also burn your fry pot or frying equipment, which will damage it or impart burnt flavors.. An empty or low fryer also may risk your coworkers getting burnt—they could assume an empty fryer is not on and end up burning themselves.
But Don’t Overfill the Fryer Either
Overfilling not only makes the frying take longer than it needs to (because there’s too much oil to heat up efficiently). Overfilling also nearly guarantees splashes that can cause burns or grease fires.
Tip #5: Train Your Staff to Handle Grease Fires
Splashing water on a grease fire is disastrous and causes the fire to explode upwards and outwards. Grease fires have to be smothered with fire extinguishers or fire blankets. If or when it is safe to do so, turn off the fryer or unplug it.
Use the Right Fire Extinguisher
Your average red fire extinguisher can be helpful, but it can also spray and spread the burning oil. Class K fire extinguishers are specially designed for cooking fires. They are “wet chemical” extinguishers which means they spray a foam that builds on the surface which minimizes splashing and cools the surface. Always have one of these fire extinguishers nearby.
Tip #6: Clean your Fryer
Built-up grease or oil that got on the heating element when it was off can heat up when the fryer is turned back on, potentially causing a fire. Not only will regular fryer cleaning keep your food tasting delicious, your equipment will last longer too.
Optimal functioning equipment is best for the sake of your food and everyone’s safety.
Tip #7: Stay Safe with a Used Cooking Oil System
Darling Ingredients Canada’s UCO systems not only lower slipping and burn hazards, they give you time to focus on your job—cooking, cleaning, and training your employees about safety.
We take care of your waste and collect on your watch to make it easy on you and safer for your staff. Simple solutions are sustainable solutions!
Reach out today to create a safer, more efficient kitchen operation. No matter your kitchen needs, we have a solution for you.
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