Operate the fryer with the oil at the correct level. Always set the temperature using guidance from the manufacturer – normally 170°C/347°F. Never overload with food. Lower the basket gently into oil. Keep water away from fryers containing hot oil e.g. wet food or pots on stoves. Never heat above 200°C as the oil is likely to burn and eventually ignite. Drain cooked food over oil or use drip tray to avoid spills on floor. Wipe spillages immediately. Only use equipment i.e. tongs, baskets, skimmers, meant for use in hot oil. When not in use but still required, turn oil temperature down to a cooler temperature. Do not leave unattended. Keep firefighting equipment nearby (e.g. Class F Extinguisher and/or fire blanket). A risk assessment should be carried out on emptying and cleaning of deep fat fryers. Oil filtering may be automated, semi-automated or carried out manually. Automated and semi-automated filtering processes (using enclosed portable filtering units) avoid the need for you to come into contact with the oil, significantly reducing the risks. You must however refer to the manufacturers guidelines for draining/filtering temperatures and safe operational requirements. These, together with your own risk assessment, will determine the need for suitable personal protective equipment.
There is lore, go to the Pride Month project by ScratchCat and see the comments.
