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Safety Requirements for Deep Fat frying
I
MPORTANT:
As there could be some fire risk attached to the heating of oil, particularly for deep fat frying, cooking utensils
containing oil must not be left unattended (e.g. to answer the telephone) or in close proximity to hotplates.
In the unfortunate event of a fire it will assist in smothering the flames if the pan lid is replaced. Turn off all the gas
taps.
1.
Use a deep pan, large enough to completely cover the appropriate heating area.
2.
Never fill the pan more than one third full of fat or oil.
3.
Never leave oil or fat unattended during the heating or cooking period.
4.
Do not try to fry too much food at a time, especially frozen food. This only lowers the temperature of the oil
or fat too much, resulting in greasy food.
5.
Always dry food thoroughly before frying, and lower it slowly into the hot oil or fat. Frozen foods, in particular,
will cause frothing and spitting, if added too quickly.
6.
Never heat fat, or fry, with a lid on the pan.
7.
Keep the outside of the pan, clean and free from streaks of oil or fat.
Safety advice in case of a chip pan fire
In the event of a chip pan fire or any other pan fire.
1.
TURN OFF ALL THE GAS TAPS.
2.
COVER THE PAN WITH A FIRE BLANKET OR DAMP CLOTH, this
will smother the flames and extinguish the fire.
3.
LEAVE THE PAN TO COOL FOR AT LEAST 60 MINUTES BEFORE
MOVING IT. Injuries are often caused by picking up a hot pan and rushing outside with it.
NEVER USE A FIRE EXTINGUISHER TO PUT OUT A PAN FIRE as the force of the extinguisher is likely
to tip the pan over.
Never use water to extinguish oil or fat fires.
Choosing your Utensils
For best results we recommend the use of good quality saucepans with smooth flat bases. Aluminium pans with
coloured vitreous enamelled bases absorb heat and are therefore more efficient in use. Almost equally as good
are saucepans with a thick machined aluminium base. If using enamelled steel or cast iron pans, ensure that they
have good smooth flat bases as otherwise the heat will not be distributed evenly and damaging heat spots may
be created.
Never use recessed or ridged base utensils. Ideally the base of saucepan should be approximately the same size
as the heating area, up to a maximum of 254mm (10").
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