By Leslie Radford
Safety should be the number one rule in a commercial kitchen. Here are some tips on keeping safe when operating a commercial-grade deep fryer:
Using the proper accessories is important when it comes to safety. Metal commercial-grade fryer baskets are designed to use specifically with your deep fryer and should be slowly lowered into the oil.
Ice and hot oil are never a good combination. Once the coolness of frozen food hits the hot oil, it splatters. It is important to thaw food according to cooking directions before deep frying. Over-filling the baskets can also cause additional splashing.
Put non-slip mats with holes in front of the fryers in case oil escapes the fryer baskets during their removal from the deep fryer. It is also a good idea to never store things above or around the fryer to prevent it from falling inside.
Many foods that need to be deep-fried typically come in plastic bags. Keep the plastic up and away from the heat to prevent contaminating the oil. Also, use steel equipment with changing the oil. Never use plastic buckets, spatulas, lids, or other corrosive materials around hot oil.
Hot oil can cause fires that can’t be extinguished with water. Have a class K fire extinguisher nearby and easily accessible. This particular kind of extinguisher is used specifically for grease fires. Make sure your staff knows where it is and how to use it.
These tips can lessen accidents in the kitchen involving a deep fryer. Of course, keep your fryer’s operation manual for reference.