How to properly use a commercial fryer

You don’t know how to properly use a commercial fryer… Here are some tips that will help you in your daily life!

Commercial fryers are no doubt an integral part of any industrial kitchen setup. From French fries to fried chicken and doughnuts – good old fashioned deep-fried food is always popular the world over! However, electric and deep fat fryers can be hazardous if not operated correctly. Fryers contains multiple litres of boiling hot oil at extreme temperatures. And the last thing a catering company wants is any accidents or injury from piping hot oil or fires breaking out! This is why it is imperative that employees are trained to handle this equipment correctly. Let’s discuss some safety procedures to make commercial fryer operation an easier task!


how to properly use a commercial fryer

One of the different fryers made by CAPIC


Top Safety Practices


1. Always Be Aware of Your Surroundings


Before anything, employees need to be acclimatised and mindful of what is going on around them, so as to avoid any unnecessary accidents. They should always announce when they are maneuvering around others with hot items, especially when going behind someone.


2. Safety Equipment and Training


Anyone who is going to be operating the fryer should be trained on proper usage and safety. Safety equipment such as oven mitts, pot holders and steam-resistant gloves should be used when changing hot oil. Kitchen staff should also be trained in basic first aid skills. Fryer components such as frying baskets, vat covers, splash guards, grease disposal systems, grease filters, thermostat, vent hood and effective ventilation should all be of good quality.


3. Correct Utensils and Storage


A pair of long tongs, strainer or skimmer should be used to remove fried contents, thus preventing the operator from being splashed with hot oil. Plus, prepare storage that is away from the fryer for frequently required items, preventing someone from getting burnt when trying to access them.


4. Wear Proper Apparel


In the kitchen, suitable clothing and shoes is integral. A fry cook should be wearing non-slip footwear that is closed-toe. It is best to wear an apron, cooking uniform or some tight-fitting kitchen-suited clothes. In addition, some cooks don PPE (personal protective equipment) such as arm protectors or face shields. But just be heedful that the attire doesn’t impede your free movement or ability to tightly hold onto utensils.


5. Do Not Overfill or Underfill the Fryer


Please note that it is an accident waiting to happen if you either overfill or underfill a fryer! Even if you are labouring under the stress from multiple orders piling up, NEVER overload your fryer! This can increase erratic splashing and instances of burns, and will produce an inferior end result anyway. Refrain from underfilling the fryer as well, as your food will not cook adequately. Be cautious to only fill the fryer with oil or grease to the fill line.


6. Install Non-Slip Floor Mats


Since a fryer does tend to splash out oils, having a simple non-slip floor mat in place can help to prevent potential safety hazards. Keeping one’s footing whilst handling hot contents is integral to preventing unintentional slips, trips and falls. And the rest of the employees can also be at risk if the fry cook falls!


7. Keep a Fire Extinguisher


A crucial fact to understand about fires started with oil is that they cannot be extinguished using water! Therefore, it’s imperative that caterers always keep an extinguisher in an easily accessible place within reach. Class K extinguishers are especially designed to extinguish blazes which involve cooking oils, fats or grease. All staff must be properly trained in the necessary protocols, so they can handle it in event of a kitchen fire. Plus, take utmost care in never having any open flame set up near your fryer.


8. Clean Your Fryer on the Regular


It is a necessary safety practice to keep your fryer and other kitchen equipment clean and maintained. Daily cleaning is recommended first thing in the morning, when the oil in the fryer tank is cool. Neglecting cleaning causes unpleasant flavour and smell transfer to the new batch of food, which is the last thing you want for your business reputation! It is advisable to clean your fryer every time you do an oil change, and then treat it to a deep clean about once a week.


9. Consult Your Owner’s Manual


Ensure to closely follow and adhere to the manufacturers operating instructions, since they are legally bound to provide the most sound advice for the correct operation of the equipment.


10. Consult the Professionals


Preventative measures are always better than cure! Securing a professional inspection and routine maintenance by a trusted company can assist you in maintaining your device in tip top working order and up to date. You can identify any potential operational weaknesses your appliance may have, thus saving you money in the long run.


Do’s and Don’ts and Extra Tips


  • Many businesses are guilty of not changing their oil regularly! Don’t focus on cutting costs by using an inferior quality oil. It is essential to extend the lifespan of your fryer by rather investing in superior quality, protective oils which reduce splashing! When your oil levels run low, be sure to top it up or do it each morning. This will ensure your food gets cooked at the rate you desire.
  • Rather use the Standby setting instead of keeping your oil at cooking temperatures when things are moving at a slower pace. Also adjust the degrees lower or higher according to what product you are cooking.
  • Prepare the area around your fryer to be a drink-free zone. If water or other liquids accidentally fall into the fryer, it can cause the fryer oil to react violently, as the liquid flashes and expands as it converts into steam.
  • Your dropping technique when lowering batches of product into the fry baskets, should be lowering it into the oil or grease slowly. Quickly dropping it in can cause excess spillage.
  • Remove ice from frozen foods to minimise spitting oil, and melted ice can also adversely effect the taste of foods.
  • Lastly but not least, be sure to have business insurance in place to cover any injuries, fire or damage to equipment, etc.


Now you know everything about how to properly use a commercial fryer!



Contact Capic to find out more about our range of heavy-duty and high-performance deep fryers.

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