Mono FG030, Инструкция по установке и эксплуатации

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FG030-UK-MAN-0100 ( Rev. A21 ) MONO i
Appendix A Installation and Operation Manual
A. Safe Emptying and Cleaning of Fryers
A.1. Introduction
This information was produced by the Hospitality and Catering Industry Liaison Forum, which has members from
trade and professional associations, unions and enforcement authorities. Members’ associations are free to repro
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duce and distribute this guidance to catering establishments. The guidance is issued by the Health and Safety Exec -
utive in the United Kingdom.
It provides advice to employers in the catering industry on safe emptying and cleaning of fryers. It gives guidance
on manual emptying and cleaning and guidance on fryers with automated or semi-automated filtering (using
enclosed portable filtering units).
Automated and semi-automated filtering processes avoid operators coming 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.
Most automated or semi-automated systems require an oil temperature of at least 100 °C (212 °F) for the filtering
process to work effectively.
You should only carry out manual emptying and filtering of fryers when the oil has been cooled to 40 °C
(104 °F) or below.
A.2. 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.
A.3. What the law says
The Health and Safety at Work etc Act 1974 (the HSW Act) places a duty on employers to ensure, so far as reason -
ably practicable, the health, safety and welfare of their employees. This duty extends, amongst other things, to
providing and maintaining systems of work which are, so far as reasonably practicable, safe and without risks to
health. The HSW Act also places a duty on employees to take reasonable care of their own and others’ health and
safety.
Whichever type of fryer is used, you must:

ensure the fryer is well maintained and any attachments used are suitable for their purposes, as recom -
mended by the manufacturer – a procedure for reporting faults will help you comply with this duty;

train staff in a safe system of work for emptying and cleaning;

provide staff with suitable protective equipment where required by the risk assessment e.g., eye protection,
heat-resistant gloves, and aprons.
Note: This content is taken from the Catering Information Sheet No 17 on the UK government website.