Deep-Fat Fryer Safety

Why you need it

Hot oil can cause severe burns, and a fryer can catch fire if it is overfilled or water gets into the oil. Draining or filtering by hand carries a real risk of scalds if the oil is still hot.

Only trained staff should operate, empty or clean the fryer, and your risk assessment should set out how each of those jobs is done safely.

What it’s for

Four steps for fryer safety: checking controls, basket handles and the floor, avoiding overfilling and water, cooling the oil to 40°C or below before manual draining, and using the specified equipment. It also covers what to do in an oil fire. It belongs beside the fryer.

How to use it

1. Fix it on the wall beside the fryer in a wipe-clean sleeve.
2. Check the controls, basket handles and surrounding floor before switching on.
3. Lower baskets steadily and keep water away from the hot oil.
4. Switch off, isolate and check the oil is 40°C or below before draining or filtering by hand.
5. Never use water on an oil fire: raise the alarm and follow your fire procedure.