If food is not cooked to a safe temperature, it can cause a foodborne illness. The following information provides important guidelines to prevent deep fat frying injuries at home, and to ensure that food is cooked to a safe temperature.
The process involves submerging food in extremely hot oil until it reaches a safe minimum internal temperature. When the food is deep -fried properly, it will be hot and crispy on the outside and cooked safely in the center.
Deep-frying is very fast and, when performed properly, destroys bacteria. When cooking at this temperature, extreme safety measures should be taken to prevent burning oneself or starting a fire.
To prevent flare-ups and house fires, avoid letting oil contact direct flames. Because of this hazard, it is highly recommended having a kitchen fire extinguisher available when deep -frying.
It expands quickly, which can cause oil to splatter and risk bodily injury. If you have a deep fryer, read the directions in the owner's manual before using the appliance.
However, avoid using cast iron as it breaks down oil faster than other metals. At the “smoke point,” the oil begins to break down and can have a foul odor or taste.
The following oils have a high “smoke point” and are recommended to use for deep-frying: peanut, canola, corn, grape seed, safflower, sunflower, and vegetable. Each kind of oil has a unique taste and nutrient makeup but all are safe to use for deep -frying.
Type of Approximate Smoke Point Peanut, Safflower, Soybean450 °FGrapeseed445 °FCanola435 °F”Nova” Brand420 corn, Olive, Sesame Seed, Sunflower410 °F Preparing the Food Clean all surfaces and wash your hands before handling any food to avoid cross-contamination. If you are deep-frying frozen food, make sure any freezer burn or excess ice is removed.
Fill the oil container to the recommended level and adjust your fryer to the temperature best for the food you are frying. If available, use a candy or deep-frying thermometer to ensure the oil reaches and stays at the correct temperature.
If you are frying in a skillet, use a slotted spoon or tongs to take the food out of the oil when you think it is done. Use a clean food thermometer to check the internal temperature of meat, poultry, or seafood (see table below).
Take extreme care when handling or eating deep-fried foods. Select a cooking vessel large enough to completely submerge the turkey in oil without it spilling over.
Place the turkey in the cooking utensil and add water to cover. Select a safe location outdoors for deep fat frying a turkey.
When the turkey is done, remove it from the oil and place it on a sturdy tray lined with paper towels. After Deep Frying When you have finished cooking all of your food, turn off your fryer and unplug it to allow the oil to cool.
If you are planning to reuse the oil, strain it through a cheese cloth or sieve. If there is a recycle drop-off point in your area, check it to see if they will accept your oil so it could be used to make biodiesel fuel or soap.
Deep -frying is essential for that crispy, crunchy result, but working with hot oil can be dangerous. Follow our advice to ensure you stay safe while using your deep fat fryer.
To find out more information about registering your appliances, regardless of age, visit our Product Registration page. Do regular checks of the plug and socket for burn marks, sounds of ‘arcing’ (buzzing or crackling) or if it feels too hot to touch.
Ensure your home is fully protected by an RCD (residual current device), which can be found in your fuse box (also known as a consumer unit). There should be a minimum of one alarm/detector per floor and fit enough to cover all areas where a fire could start, and make sure they are tested regularly.
This will reduce the risk of knocking it off the hob Ensure you have a well-fitting lid close by, in case the oil catches fire. However, if you work in the restaurant industry, it’s likely that your deep fat fryer is an important piece of kitchen equipment that you need to use regularly.
Whether you’re cooking up the perfect corn dog, donut, French fries, mozzarella sticks or countless other delicious treats, our commercial deep fat fryer safety tips can help you delight your customers with delectable treats, and stay safe at work. Always wear suitable clothing and footwear to protect your skin from hot fat.
Use non-slip floor mats to help prevent slips and falls caused by splashes of oil. Ensure you have a fire extinguisher close to hand in case of emergencies, and ensure it is the most suitable type of fire extinguisher for use with deep fat fryers and other kitchen equipment.
It is important that the food cooked in your deep fat fryer reaches the intended internal temperature. Ensure you and others working in the kitchen have some basic knowledge of first aid tips for burns.
Always keep a first aid kit close to hand to prioritize deep fat fryer safety. Learn to clean up oil spills using absorbent materials, for example oatmeal or corn starch.
Deepfatfryers need regular maintenance to ensure they keep working safely and efficiently. A small amount of cooking oil coming into contact with the burner can cause a large fire.
Units can easily tip over, spilling hot cooking oil over a large area. Fryers should always be used outdoors, on a solid level surface a safe distance from buildings and flammable materials.
Never leave the fryer unattended because, without thermostat controls, the oil will continue to heat until it catches fire. Use well-insulated potholders or oven mitts and wear long sleeves and safety goggles to protect from splatter.
They have thermostats to stop them igniting, and as long as you use them sensibly, they are perfectly safe. Safer than a pan of oil, but infinitely more difficult to clean and about twice as unhealthy.
Even a chip-pan of the hob is fine as long as you don't use it for a post-pub snack then fall asleep and leave it to catch fire. They had no issues with mine (Original post by james99) Safer than a pan of oil, but infinitely more difficult to clean and about twice as unhealthy.