It’s safe to say that if you own a restaurant, you probably have and are using a fryer in your commercial kitchen. You and your employees should know how to safely use a fryer and how to keep up with proper maintenance. Deep frying oil begins with temperatures around 400 degrees, and it only gets hotter from there. Those employees operating your fryer should be well trained and be provided with knowledge on how to decrease the risk of burns.
- Oil, as we already know, is highly flammable
- Certain oils: peanut, sunflower, etc. heat up faster than regular oil
- Use a digital probe thermometer to test oil temperature before adding food
- Use long tongs to place and remove food from fryer
- Use protective gloves when lifting food from fryer
- Do not overfill fryer with frozen food all at once or it will overflow
- Place frying baskets gently into fryer so as to prevent splashing
- Keep floor area surrounding fryer clean and dry
To keep yourself and your employees safe, you need to make sure that your fryer is being properly cleaned and taken care of. The employees you have operating the fryer should be adequately trained and comfortable using the fryer. It is also imperative that you have a “Class K” fire extinguisher in your kitchen to fight against potential fires. A “Class K” fire extinguisher is the only type of fire extinguisher that is approved and allowed in a commercial kitchen. One other thing to consider: if you have the budget, you should invest in a new fryer! New fryers come with internal filtration systems and exhaust vents that make them safer for you to use.