Ten Tips for Commercial Range Safety
Commercial ranges are staple pieces of equipment in many commercial restaurants. Before operating any commercial range, be familiar with all safety precautions located in the manufacturer’s operating manual. Ten suggestions for burn prevention, fire safety, and general equipment safety are below:
Residual grease and food particles may catch fire and quickly get out of control.
Take care when cooking and avoid burns from hot surfaces or flames.
It is important to monitor and be in control of the heat and the product being heated at all times while operating the equipment.
Ranges with light-gauge steel are often lighter and may tip easily, causing injury.
Even if the range is off, never cover or clutter the range top. This creates a fire hazard.
Flammable liquids or chemicals should not be stored on or near surface of the range nor on the floors surrounding the range.
Be sure to clean up any grease or water spills on the floor near the range. This eliminates the possibility of slipping and falling onto hot surfaces.
Know how to care for the commercial range. Replace the range when the overall structure is compromised due to warping, broken components or potential gas leak.
The flame emitting from a burner ought to be steady, quiet, and blue in color. A sputtering yellow flame may be problematic and require a certified technician’s help.
More from Ten Tips for Commercial Range Safety...
- Germs that Cause Food Poisoning
- Food Safety Temperatures and The Danger Zone
- Preventing Foodborne Illness
- Preventing Cross-Contamination
- The Importance of Handwashing
- 6 Food Quality Control Tips for Restaurants
- Health Inspection Basics
- General Health Inspection Grading
- Preparing Your Restaurant for a Health Inspection
- What To Do During a Restaurant Inspection
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