#Deep fryer commercial skin#

Deep fryers using the same oil for multiple fryings should be sifted for items such as old food or uninvited guests.Look for baskets made from these metals in older fryers, and recommend replacement with stainless steel or aluminum types. These metals accelerate the deterioration of cooking oil. Copper, black iron or brass used for the fryer or any of its parts is not recommended, according to the Centers for Disease Control (CDC).In addition to injuries caused by tripping on the cord, smaller fryers are vulnerable to tipping over if someone trips on the cord and spills the deadly contents onto those nearby. Electrical cords present a trip hazard.The mats should be firmly affixed to the floor to prevent migration, and the underlying floor should be clean and dry.The mats should not be buckled or curled.The mats should not rise higher than ½-inch over the surrounding floor, as this poses a trip hazard.Much of this danger can be mitigated by installing and maintaining high-traction, slip-resistant rubber mats around the fryer according to the following measures: Even customers are put at risk when grease is tracked into the dining area.

More than 3 million employees are injured every year as a result of slips and falls in restaurants, and these accidents are the greatest source of general liability claims in the restaurant industry, according to the National Fire Safety Institute. Read CCPIA’s article on Inspecting Slip-Resistant Flooring. Slip-resistant flooring around the fryer may be absent or insufficient for the area.Older equipment may lack modern safety features, such as an exhaust system, built-in grease filters, a grease disposal system, or vat covers.A safety cut-out switch may be installed to prevent the oil from overheating.ĬCPIA commercial inspectors and restaurant operators may also check for the following unsafe conditions: Keep sources of open flame away from the deep fryer and ensure that safety features are installed and functional. The vapors from overheated cooking oil can ignite. Insufficient oil is a fire hazard because it will quickly become overheated, while excess oil can spill from the unit when French fry baskets or other items are lowered into the fryer. Markers should indicate acceptable oil levels.

#Deep fryer commercial skin#

Even a small amount of hot oil splashed onto the skin can cause permanent injury, and any liquid spilled, such as that from a cup of soda, can cause a lethal explosion. Unnecessary objects stored above the fryer may fall into the fryer.In addition, inspectors can check for the following defective conditions that increase the likelihood of a grease fire: Confirm that the fire-suppression nozzles line up directly over each deep fryer and cooking appliance.

An overhead fire-suppression system that is specifically designed for commercial kitchens can help extinguish dangerous grease fires.

Keep in mind that fire extinguishers expire and must be periodically inspected, the instructions for which can be found in CCPIA’s article on Fire Extinguisher Maintenance and Inspection. The extinguisher should be clearly marked with information detailing its appropriate use.

These extinguishers emit a fine mist of potassium acetate and are the only type of extinguisher appropriate for grease fires because they will not cause the oil to splash onto other surfaces.

A Class K fire extinguisher should be kept near the deep fryer.

To prevent against such calamities, consider the following grease fire-suppression measures:

mechanical or electronic temperature controls that save energy and prevent fires by continuously sensing and adjusting the temperature of the oil.įire Safety Inspection for Commercial Deep Fryers.

an oil filtration system or chemical treatment to extend the usable life of the oil and.

ventilation systems to exhaust frying odors from the kitchen.

automatic devices to raise and lower the basket into and out of the oil.

a basket to lower the food into the oil tank and raise it when the food has finished cooking.

Gas fryers can be powered by either natural gas or propane, both of which are generally less expensive energy sources than electricity.Ĭommercial deep fryers generally contain all or a combination of the following design features:

Gas fryers heat up more quickly and to a higher cooking temperature than electric fryers.

Electric fryers are more energy-efficient than gas fryers because their heating elements are immersed in the oil, and they have a faster temperature recovery time between frying cycles.

The most common heating methods are electric and gas, which can be summarized as follows: