Commercial Appliance Manufacturer for HORECA
Code of practice for safe operation of commercial fryer combination equipment to avoid cooking risks
Release time:2026-01-28
The commercial fryer combined equipment integrates the functions of deep fat frying, heat preservation and filtration, and is widely used in the chicken shop, snack bar and other places, and its safe operation specification is particularly important. Before operation, it is required to check whether all parts of the equipment are normal, such as whether the oil volume of the oil tank is within the specified scale range, so as to avoid fire caused by overflow of excessive oil volume, or damage to the heating pipe caused by dry burning due to insufficient oil volume; Meanwhile, check whether the functions of temperature controller and timer are normal to ensure accurate temperature control. During operation, wear anti-scald gloves, apron and other protective articles to avoid direct contact with high temperature oil surface or equipment surface and prevent scald; Food materials shall be put in slowly and stably to avoid violent boiling and splashing of oil surface. The amount of food materials shall not be too much to avoid overflow of hot oil due to exceeding the capacity of oil tank. In addition, the deep fat frying oil shall be replaced regularly. The deep fat frying oil used for a long time will produce harmful substances, affect the food health, and easily cause excessive oil fume, reduced heating efficiency and other problems. It is suggested to replace the deep fat frying oil every 3-7 days according to the use frequency. Before replacement, the residues in the oil tank shall be cleaned. When the equipment is in operation, it is necessary to keep the surroundings free of flammable and explosive substances and equip with fire extinguishers. If the oil pan catches fire, immediately turn off the power supply and use the pan cover to put out the fire. Do not directly put out the fire with water to avoid danger.
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