Stepping into Management Knowledge

Equipment Safety

4.1

FRYERS

PURPOSE OF THE TRAINING EXERCISE: To ensure that kitchen team members responsible for draining, cleaning the fryers and filtering the oil do so in a safe manner.

TRAINING AIDS:  Gauntlets

 Company approved manual pot wash detergent and multi-purpose detergent , degreaser, green scourer, Paper Towels, Churn brush  Approved buckets  Filtering kit  Probe  Site Specific Risk Assessment for emptying the fryers  Yellow wet floor sign

TRAINING METHOD: This is a practical training exercise. The trainer should demonstrate how to clean the fryer to the group whilst referring to these training notes. NOTE: the exercise should ideally be conducted first thing in the morning. If this is not possible, the practical demonstration must not be attempted unless the oil temperature is below 40°C . EXPLAIN TO THE GROUP:  For Safety reasons it is vital that fryers are turned off overnight and when unattended.  Make fryer cleaning and filtering the FIRST TASK OF THE DAY rather than part of the closing down procedure. NB - Oil in the fryer needs at least six hours to cool from operating temperature to a safe temperature

ASK QUESTION TO GROUP: Why is it important to filter the oil and clean the fryers every day? CONFIRM CORRECT ANSWER:  To save energy  To extend the life of the oil.  To ensure the food is properly cooked  Improve the quality of the food  It is a legal requirement to keep equipment clean. ASK QUESTION TO GROUP: What are the hazards associated with emptying a fryer? CONFIRM CORRECT ANSWER:  Fire  Burns from hot oil  Contact with hot fryer surfaces  Eye injuries from splashes  Slips from fat spillage  Strains and sprains while lifting and moving containers of oil

Safety Assurance March 2016

Equipment Safety4.1