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Key messages
Burns from hot oil can be very serious. Oil
takes only
6-7 minutes to heat up but can take 6-7
hours to cool
down again (ie 60 times slower).
Whichever type of fryer is used, it is essen-
tial that:
•
staff are trained in safe procedures
for emptying and cleaning;
•
staff are provided with suitable pro-
tective equipment, where required by
the risk assessment, eg eye protec-
tion, heat-
resistant gloves, aprons;
•
the fryer must be well maintained
and any attachments used must be
suitable for their purpose, as recom-
mended by the manufacturer;
•
any oil spillages must be cleaned up
immediately, ensuring floor areas
around equipment are completely
clean and dry to avoid slip risks.
Automated and semi-automated filtering
Automated filtering systems
An automated system consists of an inbuilt oil
filtration
system. The oil is drained into an enclosed res-
ervoir and an electric pump circulates it through
a filter system and internal pipe work back into
the fryer. Since this process is enclosed within
the equipment, the operator does not come into
contact with hot oil, greatly reducing any risk.
Portable oil filtering units (semi-automated)
These units are not part of the fryer but sit
alongside it. The operator attaches an extension
pipe to the fryer and the hot oil is drained into
an
enclosed
container within the portable unit.
The oil is then filtered as above and returned to
the fryer.
If you have a fryer with an automated oil drain-
ing system or a portable oil filtering unit, you
should refer to the manufacturer’s guidelines for
draining/filtering temperatures and safe opera-
tional requirements
.
When to empty and clean
Most catering establishments are closed
overnight for at least eight hours. For fire
safety and economy, fat fryers must be
switched off when unattended. It is best
practice for manual oil filtering and cleaning
to be carried out as a
first task of the day
rather than as part of the closing-down pro-
cedure.
These, together with your own risk assess-
ment, will determine the need for suitable
protective equipment. If there is still a risk
from contact with hot surfaces or oil splash-
ing, you may require eye protection, a pro-
tective apron and/or heat-resistant gloves/
gauntlets.
Other
precautions
Make sure the design of the drain-off tap pre-
vents it being turned on accidentally:
•
mark the tap clearly that it should not be
touched;
•
place warning signs near the tap;
•
if possible, remove the tap handle when the
fryer is switched on.
