Stepping into Management Knowledge

Equipment Safety

4.1

Hints and Tips to help you get the most out of your fryers

 Turn the fryer on 10/15 minutes before service  Never fry any meat products e.g. sausages, steaks

 Only move the fryer when the fry pan is empty and the oil has been removed from the cavity.  If the fryer will not start, check all electrics have been switched on and that the Re Set Button is depressed.

Start right –  Fill fryers to the correct level  Make sure fryers are clean and dry before filling  Check thermostats are accurate

Fry right –  Fry food at the correct temperature – Chips and potato products

185oC

Fish

170-175oC

Breaded 170oC  Fry the food in the correct amount of oil and don’t overload the baskets  Batter and crumb food evenly and place carefully in the baskets

Upkeep  Skim regularly to remove food particles  Filter oil daily  Top up regularly with fresh oil when cool  Reduce number of fryers used in quiet periods  Turn off and cover fryers when not in use

Cascading  Cascade oil through range of fryers, i.e. start with the new oil in the chip fryer which can then be moved to the fish fryer

Dealing with a fryer fire:  Never use water on a fryer fire you must only use a fire blanket or the wet chemical fire extinguisher.  Turn the appliance off (both bays) and leave for at least 2 hours to allow the oil to cool to stop re ignition.  Refer to training short 2.2 for further information

Conclude the training exercise by allowing the trainees to practice cleaning and filtering back the oil using a company approved filter.

Manager to Record the training

Safety Assurance March 2016

Equipment Safety4.1