Using a fryer in a commercial kitchen can be a dangerous and daunting task. Fried food is popular in the United States and it is no secret that the deep fryer is a cornerstone of most restaurant kitchens in America. Commercial fryers usually hold about six gallons of hot oil at a temperature of 375 degrees, making it extremely important to handle it carefully.
Whether you are frying fries to accompany a burger or fancy crab cakes, it is important to train and give employees the opportunity to use the dangerous equipment safely. ] 1. Pay attention to your surroundings when using a commercial fryer
Rule No. 1 for working in a commercial kitchen is to always be aware of your surroundings. This becomes even more important when handling boiling hot oil. Always announce publicly when maneuvering behind someone or handling hot objects by shouting "behind you." Remember to be aware of your surroundings and work with caution to exercise proper commercial fryer safety.
2. Wear proper clothing and shoes
As with most other positions in a kitchen, it is extremely important to have the right clothes and shoes to use a commercial fryer. It is important to have shoes with tight and non-slip protection as a fry chef. It is also advisable to have tight fitting kitchen clothes or a uniform made for cooking. Some chefs choose to wear objects of personal protective equipment (PPE), such as oven edges or arm guards. Be careful not to obstruct your motor skills with personal protective equipment as it is important that you can grab the frying pans or tongs.
3. Do not overfill the frying pan
Kitchen can be a stressful workplace, especially when orders start to pile up during a busy time. It is important to resist the urge to overfill the fryer. Be sure to follow the manufacturer's instructions regarding the amount of oil that the fryer should contain ̵
4. Installing non-slip floor mats
Keeping your foot when handling hot food in the kitchen is important. It becomes even more important when handling boiling hot oil. Falling or tripping while working with a commercial fryer can pose a safety risk to the rest of the kitchen staff along with the roasting chef. Non-slip floor mats in combination with proper shoes have become a standard in commercial kitchens in an attempt to increase safety and reduce the risk of burns.
Read, & # 39; Prevent slipping and falling with a floor mat program. & # 39;
5. Store a Class K fire extinguisher nearby
Anyone who has spent time in a kitchen knows that hot oil can cause fires. The most important detail about oil fires is that they can not be extinguished with water. This important detail makes it important to have a Class K fire extinguisher in a nearby and easily accessible place. Class K fire extinguishers are intended for use on fires involving cooking fats, oils or fats. It is not enough to just have one on hand, it is actually important that the staff is trained in minutes in the event of a kitchen fire. Training for employees should ensure that everyone in the kitchen knows how to use the fire extinguisher.
6. Clean your commercial fryer regularly for safety
Regular maintenance and cleaning is an important safety factor. for all kitchen equipment and a deep fryer is no exception to this rule. Be sure to read the instructions for use and follow the recommendations carefully. Following regular cleaning procedures will not only increase the safety of employees but also extend the life of your equipment. Although all points in this article are recommendations for operating a commercial fryer, none of them should replace the idea of following the instructions for use of the equipment. Manufacturers are legally obliged to give good advice on how to use the equipment correctly and it is always a good idea to follow the manual carefully.
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