It’s no secret that we Philadelphians love fried foods. In fact nothing goes better with a Philly cheese steak than a basket of sizzling hot fries (salt, pepper, ketchup please). So we thought it would be a good idea to help keep Philadelphia area restaurants informed by providing 10 Tips the USDA has for minimizing the chances of a grease fire when using a deep fryer.
Although fries are quite tasty preparing them can be quite dangerous. High cooking temperatures, and grease splashes are an easy recipe for a kitchen fire.
The United States Department of Agriculture Food Safety and Inspection Service (USDA) has 10 tips for minimizing the risk of a grease fire when using a deep fryer:
- Avoid flare ups by making sure cooking oils never come in direct contact with flames.
- Have a kitchen fire extinguisher nearby and keep kitchen appliances that have an open flame at least 16 inches away from the deep fryer.
- Do not let any source of water be close to the deep fryer.
- Before filling the deep fryer with cooking oil, make sure that the appliance is turned off and wiped dry.
- Do not overcrowd the frying basket. This causes grease to splatter.
- Never leave the fryer unattended. If food is cooked even a few minutes too long in a deep fryer, a fire will likely occur.
- Never use plastic tools to take food out of the oil because the plastic will melt.
- After you have finished using the deep fryer, unplug it to allow the oil to cool.
- Wait at least two hours after unplugging the deep fryer to clean it.
- If you want to reuse the cooking oil, strain it, store it in a sealed container, and refrigerate it for up to 3 months. Discard it if it has a foul odor or starts to foam.
- Never pour oil down a sink because it will congeal and cause backups.
If you have questions about preventing grease fires, or would like an inspection, or cleaning, please give us a call.