Kitchen Safety: Using Deep Fryers Safely (5 of 7) | WorkSafeBC

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Watch as chefs in British Columbia provide tips on reducing the risks associated with using deep fryers in kitchens.

Using and cleaning a deep fryer improperly can cause serious injuries to kitchen workers. This educational video demonstrates how to safely work with and around deep fat fryers.

This kitchen risk awareness video shows common hazards chefs, cooks, and kitchen hands should be aware of when operating a deep fat fryer. It provides examples of safe deep fryer handling procedures, shows how to reduce the risk of hot oil burns, and highlights the importance of regular cleaning.

What are 6 deep fryer safety tips?

1. When lifting tongs from an ice bath, remove any excess water.
2. Dry any utensils or food before putting them into hot oil.
3. Lower food slowly into the fryer.
4. When removing a basket from the fryer, allow time for the oil to drip off the food.
5. Keep oil from dripping on the floor and clean up any spills immediately.
6. Only clean or operate a deep fryer if you've been properly trained.

View more videos from our Kitchen Safety series, developed with the support of go2HR, here:

#KitchenSafety

Timestamps:
0:00 Intro to using a deep fryer safely
0:31 6 deep fryer safety tips

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Your personal safety starts with you. For more information on working safely in commercial kitchens, visit

worksafebc

My girlfriend just started at chik fil a and she worked the fryer all day today for ten hours. She said her hands were so sore from nonstop motion. It's one of the busiest ones in town. I tried to give her some friendly advice as I have spent years working with my hands in other trades. I told her that she's just not used to that much strenuous work and that she's building muscle. I told her to try to grab the basket as closely and as safely as possible by being closer to the weight it's more evenly distributed and to grab the handle from underneath and try to rest the end of the handle on her wrist where it meets the forearm but do not grab to close to the basket of course. Does anyone else here have any advice that could help her?

ultimumlibertas

What do you do with the fryer when slow times at the restaurant? do you turn it off and on as needed? do you keep it on the whole day, if so what's the minimum temperature? Any information regarding this matter?

luisdeleonm