Keep your back of house employees protected and prevent kitchen fires by following these basic safety tips for using fryers.
· Start by setting up the area where the fryer is kept. Mats must be placed by the fryer. These should be slip and grease resistant to prevent falling or moving machinery. Employees must wear proper shoes that cover feet and are slip resistant.
· Identify where the fire extinguisher is and ensure that it is marked as Class K. A grease fire is different than other fires, meaning it can’t be put out with the same methods. Keep a lid or cover for the fryer close by in case it catches fire. Make sure employees are aware than water should never be used to put out grease fryers.
· Provide workers with hand protection for lifting fryer baskets. This can be in the form of oven mitts, pot holders and steam resistant gloves. Train employees on fryer safety and use. Having a first-aid trained staff member on duty also can help prevent accidents from turning into disasters.
· Use the right kind of oil and make sure it is heated to the proper temperature. Do not turn the fryer on until after oil has been added.
· Do no leave food in the fryer unattended or for too long. Overcooked food can burn and become a fire hazard.
· When cooking, do not overfill the fryer basket. Making sure the basket is never more than two thirds full is a good baseline. Purchase larger baskets if you need to serve larger quantities of food.