When a commercial gas deep fryer is functioning correctly, it’s a crucial component of an industrial kitchen. Delicacies like crisp and hot french fries, delectable doughnuts and golden brown fish all use this vital piece of equipment to give them an unmistakable crunch. If both management and employees know the security-related guidelines they have to follow, a commercial deep fryer can work well for years. We have provided a list of practical safety considerations to ensure your kitchen is well-equipped to troubleshoot any issues.

Be Aware of Your Surroundings When Using the Device

The primary rule of working in a commercial kitchen is always to be aware of your surroundings. This process becomes even more critical when handling hot boiling oil. Always try to announce publicly by yelling, “behind you”, when you are operating behind someone or carrying hot delicacies. Do not forget to notice the atmosphere of your surroundings and practice the safety mechanisms related to the device by working carefully. 

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Frequently Change the Frying Oil. 

Frying oil made dirty with continuous food preparation is not suitable for your health as it provides a burnt, smoky, foul flavour to your delicacies. Dirty frying oil can even prove combustible, which is dangerous for your safety. Oil fires are stubbornly tricky to douse, and these mishaps can damage a commercial kitchen. Deep fryers cause a considerable number of kitchen fires, so it’s essential to be fully aware of the expiry date of the oil you’re using. To prevent significant safety hazards, you must change the oil used for frying after a maximum of eight usages. Another consideration to keep in mind is that you must never pour the oil into the sink while emptying. Instead, employ a grease disposal facility when the oil is to be changed. Replacing the oil will improve the food taste and help prevent the oil from igniting. For further details, visit Simco – the leading commercial gas deep fryer supplier in Melbourne & Sydney.

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Get Covered in Adequate Safety Clothing

As with most other areas in a food preparation workspace, it is crucial to drape yourself in proper garments and footwear for safely using a commercial fryer. If you are a fry cook, it’s essential to wear slip-resistant and closed-toe footwear. It’s also recommended to wear kitchen clothes that fit tightly or a specific dress designed for preparing delicacies. Some fry chefs prefer to wear PPE or private protective equipment like arm protectors and oven mitts. However, you must wear these only if you are comfortable since you must be able to grab fry tongs and baskets tightly. Take additional care not to hamper your motor skills.

Keep the Oil Temperature Consistent.  

If the oil is heating too quickly, it can also result in a safety hazard. Oil can smoke, burn, or bubble over when it undergoes a quick temperature increase. The nearby staff may get their faces splashed with boiling oil, or you can burn food items beyond recognition. A steady growth in temperature will let you monitor the temperature carefully.

Don’t Fill the Fryer Excessively. 

If you want to use the commercial gas deep fryer in a proper way, it is essential to fill the oil in the titular device at a precise level. Filling the fryer with too much fat or trying to fill the appliance with too many ingredients at once are two of the reasons that can cause problems. When the oil level is more than prescribed, any splutter or sizzling of the liquid could hurt a staff physically or cause damaged areas to accumulate on the flooring space. If you find yourself in a scenario where you must cook food for numerous guests and overfill the device, your establishment might require a new machine. When you have two pieces of equipment, there will be no risk of overstuffing, and you will be able to cook double the amount of food.

Consult a Specialist to Frequently Check the Product

The most helpful method to avert safety issues from occurring with any appliance used in a catering establishment is to perform regular inspections & checks for any problems. One such piece of equipment is a deep fryer. Handling the device can be dangerous if you do not promptly address its upkeep-related issues. As a deep fryer reaches its optimum life, it can gather grease that hampers its performance. This accumulation can also result in safety problems with the product. An experienced technical executive will verify the thermostat and heating components, provide an opinion on cleaning the offering, and conduct a few function tests. Many severe issues can be prevented when you regularly maintain your premium appliance. 

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Possess a Class K Fire Extinguisher in the Vicinity

Any individual who has worked a significant amount of time in a food preparation space knows that hot oil can cause fires. The most crucial information about oil fires is that you can not extinguish them with water. This essential detail makes it vital to own a class K fire extinguisher in an accessible and easily accessible location. Class K extinguishers are created for working on dousing fires constituting cooking oils, fats and grease. However, just having one piece of such equipment in the kitchen is not enough; you must train the staff on protocols if a kitchen fire occurs. Training your staff should guarantee that every person in the kitchen is aware of adequately using the fire extinguisher. You can quickly contact Simco – the top commercial gas deep fryer supplier in Brisbane & Perth.