41
Safety during emptying and
cleaning of fryer
s
Introduction
This information sheet advises on safety during
emptying and cleaning of fryers. It includes guid-
ance on manual emptying and cleaning, and on
fryers with automated or semi-automated filtering
(using enclosed portable filtering units).
Automated and semi-automated filtering process-
es avoid the need for the operator to come into
contact with hot oil, significantly reducing the risks.
This enables filtering to take place safely even
while the oil is at normal cooking temperature. In
any case, most automated or semi-automated
systems require an oil temperature of at least 100
°C for the filtering process to work effectively.
Hazards
Hazards connected with emptying and
cleaning fryers include:
•
fire;
•
burns from hot oil;
•
contact with hot surfaces;
•
fumes from boiling cleaning chem-
icals and the danger of the chemi-
cals overflowing;
•
eye injuries from splashes;
•
slips from oil spillage; and
•
strains and sprains from lifting and
moving
•
containers of oil.
Manual emptying and filtering of fryers should only
be carried out when the oil has been cooled to 40
°C.
If a 24-hour service is offered and the
appliance is
required continuously, there are two
safe options:
•
use more than one fryer and clean
them in rotation;
•
use an automated filtering system
or semi-automated portable filter-
ing unit that removes the hot oil
direct from the fryer, filters the oil
and holds it safely
HSE information sheet - UK only
