Deep fat fryers offer a fast, efficient way of cooking up a variety of different foods. To get the most out of your fryer, of course, it has to be safe. Whether you’re serving up portions of crispy fish and chips, or some other deep-fried delicacy, read on for our six most important tips on how to use a deep fat fryer safely.
Water and hot oil do not mix. In fact, they can cause serious injuries. If water droplets fall into hot oil, the heat causes them to rapidly expand and rise upwards as they vaporise. When they do, splashes of hot oil can jump out of the fryer and onto any nearby kitchen staff, causing potentially serious burns. To ensure this doesn’t happen, keep all sources of water well away from the fryer, including wet pots and pans stored on shelves or used on the stove.
Drain cooked food
Once your food has been cooked, drain it of excess oil. This can be done either by holding it over the fryer’s oil for a few moments (being careful of splash-back), or by using a drip tray. Either way, removing excess oil from your food will not only prevent it from becoming soggy, but it will reduce the risk of oil burns and kitchen-floor slips.
Use the right equipment
Any deep fat fryer should be accompanied by the right kitchen equipment. Frying baskets, trays, and tongs are all essential and have been designed to keep kitchen staff safe, and ensure your food reaches the customer with the best quality possible. (Note – avoid using copper or iron utensils, as they increase the chance of your oil foaming. Keep to stainless steel ones.)
Monitor the temperature
The oil in your deep fat fryer should not exceed 200°C. If it does, it may start to smoke and could even catch on fire. Although most modern deep fat fryers have systems that automatically cut-out when oil goes above a certain temperature, you still need to monitor it regularly. It’s also worth noting that different types of oil have different smoking points. The safest ones, such as sustainable palm oil, have higher smoking points which means they remain stable even at relatively high temperatures.
Use anti-slip mats
Even the most careful kitchen staff can spill or splatter hot oil onto the floor. If they do, it’s important that you have measures in place to stop them from slipping over. Kitchen anti-slip mats help staff to keep their balance when there’s oil (and all other kitchen debris) on the floor, and prevent further injury. If a staff member slips on oil, they’re not only at risk of injury from the impact of falling, but also of suffering serious burns from the oil on the floor.
Have the right fire safety equipment
If the worst were to happen and a fire does start from your fryer, you need the right fire-fighting equipment to hand. In the UK, burning oil fires typical of kitchens are categorised as ‘Class F’ fires. When purchasing extinguishers, therefore, only look for those suitable for this class. These are usually ‘wet chemical’ extinguishers which work by laying a cooling chemical ‘blanket’ over the surface of burning oil, starving it of oxygen and preventing re-ignition.
Whatever you’re frying up in the kitchen, keeping safe should be a priority. With our six tips on deep fat fryer safety, you’ll be able to send out the crispiest of fried food goodness whilst maintaining the health and safety of your staff.
If you’re looking for a high-quality, stable, and sustainable frying medium for your shop, then get in contact with Frymax. We supply our premium-grade palm oil to chips shops all over the UK, helping them serve the best quality of fried foods possible