Using a deep fryer in a commercial kitchen can be a dangerous and daunting task. Fried food is popular in the U.S. and it’s no secret that the deep fryer is a cornerstone of most restaurant kitchens in America. Commercial fryers typically hold around six gallons of piping hot oil at a temperature of 375 degrees, making it immensely important to handle with care.
Whether you are churning out french fries to accompany a burger or fancy crab cakes, it’s important to train and empower employees to operate this dangerous piece of equipment safely.
Deep fryer safety is essential when deep fat frying in order to prevent serious burn injuries and fires. Deep-frying involves cooking foods in grease at a very high temperature, 400 degrees or higher. Foods commonly deep-fried during the holidays include turkey, chicken, duck, crab cakes, latkes, empanadas and more. While deep-fried food can be quite tasty, it’s important to practice deep fryer safety every time you drop those scrumptious holiday delights into hot oil.