French fries are not the only thing to keep in mind when operating a commercial fryer. Burns and other injuries are a constant health hazard when working with fryers. Employee safety and awareness are paramount to maintaining an accident-free commercial kitchen environment.
Always follow manufacturers’ operating manuals for detailed instructions on commercial fryer operation. In addition, check out the following suggestions to create a safer kitchen environment in your restaurant:
Ensure that the employee operating the fryer is trained and comfortable working with hot oil.
Use a potholder or an oven-mitt to protect bare hands and arms when working around hot surfaces and hot oil.
Be gentle when raising and lowering fry baskets to avoid spattering hot oil.
Make sure to store all personal items, kitchen supplies and other objects away from fryers so nothing accidentally drops into the hot oil.
Oil and water do not mix. Pouring water or leftover ice into hot oil will result in dangerous splashing and potential burns.
Fryers with too much oil may overflow when food is added. Filling about halfway is usually sufficient.
Keep necessary equipment in a place that does not necessitate reaching over hot oil.
Allow the hot oil inside the fryer to cool down before cleaning or attempting to move the fryer. Otherwise, hot oil may splash over the sides and burn anyone nearby.
Slipping and falling near a fryer could result in serious injury.
Hot oil on the floor not only creates a tripping hazard, but a serious burn hazard should someone trip and fall into the oil.
Have a commercial Class K fire extinguisher on hand in case of emergency fires from hot oil.
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