Checklist: Frying Range Inspection

By smei

Posted 09/06/16

In last month’s edition we took a close look at frying range safety for fish and chip shops, in particular the precautions that can be so important to avoiding accidents and potentially life-threatening burns. We pointed out that spotting potential problems and dealing with them early is vital – and a large part of that comes down to a regular and thorough inspection regime.

With that in mind, this month we’re following up with a frying range inspection checklist; a best practice crib sheet to help you make sure your fryers are as safe as possible.

For General Safety, Check That:

•    Frying ranges are fitted with overflow gutters and automatic food lowering devices, and equipped with grease disposal systems.

•    You are using the kind of high-quality oil that helps to reduce splashing during frying.

•    Floors around frying range are slip resistant and items are now stored above the fryer.

•    The correct grease level is marked on the equipment.

•    Staff using the fryer know to wear long-sleeved shirts and non-slip shoes with leather soles.

•    Chemical-resistant gloves and safety glasses are worn while frying ranges are being cleaned.

Fire safety precautions should ensure that:

•    A qualified service provider cleans frying range exhaust systems – at least once every three months.

•    Frying range exhaust system filters are changed daily.

•    An automatic dry-chemical extinguishing system is installed in hoods and ducts above frying ranges.

•    Cooking build-up is removed from extinguishing heads.

•    Extinguishing systems are fitting with tags to signpost the completion of twice-annual servicing by a qualified contractor.

•    Fuel supplies for the range have shutoff valves that operate automatically when the extinguishing system activates.

•    Frying ranges are temperature-controlled, and fitted with high temperature fail-safe shutoffs that can be manually reset.

•    Any electric lights or conduit wiring in the range exhaust system hood are vapour-proof.

Clearly, inspecting your frying ranges to make sue they are safe is vitally important to protecting your staff – and potentially your livelihood.  So make sure you understand and follow best practice inspection guidance and, if in doubt, get professional advice from a qualified inspector.

Source Zywave:

•    Restaurant Operations: Deep Fat Fryer Inspection Checklist.   

Posted 09/06/16

Author: smei

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