Four Simple Rules For Safe Fryer Use

Fried foods are a major hit in the foodservice industry. There's something about a perfectly golden, crispy French fry that just makes people smile. If you're skilled at preparing delicious fried foods, you'll definitely attract a lot of satisfied customers. However, before you dive into creating mouthwatering fried dishes, it's crucial to ensure your work environment is safe. Here are some simple yet essential guidelines to follow when handling a fryer.

Rule One: Always Use Fryer Baskets When Adding or Removing Food from Hot Oil. Floor fryers and countertop fryers both come equipped with metal fryer baskets designed specifically for their respective sizes. These baskets are used to hold food while it cooks in the hot oil. In restaurants, it's common to hear the term 'drop' when referring to placing food into hot oil. It's important to lower the fry baskets gently instead of dropping them to prevent hot oil from splashing out of the fryer.

Rule Two: Keep the Fryer Area Spotless. Just like any other part of a commercial kitchen, the area around the fryers must be kept clean and free of debris. Staff members should pay extra attention to the floor surrounding the fryers. Even though foodservice workers often wear non-slip shoes, these can still lose traction on an oily surface. Regularly monitoring and cleaning up any oil spills near the fryers can greatly reduce the risk of slips and falls. Investing in non-slip mats is another effective way to enhance safety in this area.

Rule Three: Never Use Plastic Near the Fry Station. Plastic is highly susceptible to melting under high heat, which can create hazardous conditions. Always use steel tools when manually changing oil. Spatulas, buckets, and other accessories made from plastic can easily get damaged or ruined by hot oil. Storing hot oil in plastic containers is equally risky, as any damage to the container could compromise the quality of the oil.

Rule Four: Keep a Fire Extinguisher Nearby. Hot oil poses a fire hazard, so it's vital to have a fire extinguisher close by and make sure employees know how to use it. The ideal choice is a Type K extinguisher, which is specifically designed for large grease and oil fires typically found in commercial kitchens. Extinguishers labeled for Class B or Class K are suitable for grease or oil fires.

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