Gas commercial fryers are essential equipment in many restaurants for cooking a variety of fried foods. However, they can also be dangerous if not used properly. To ensure the safety of your staff and customers, it is important to follow some key guidelines when using a gas commercial fryer in your restaurant.
Photo by Andy Smith,from https://www.ncass.org.uk/
Read the instructions: Before using the Marchef gas commercial fryer, read and understand the instructions carefully. This will help you familiarize yourself with the equipment and its specific safety features.
Proper installation: It is important to have your gas commercial fryer installed by a professional to ensure that it is properly connected to the gas supply and ventilation system. Improper installation can lead to gas leaks or other safety hazards.
Common installation problems:
- Privately connected pipes (not in compliance with safety regulations): destroy the safe route design of the pipes and easily increase the leakage points
- Burial and sealed pipes: rapidly increase the degree of pipe corrosion
- Using rubber hoses: some users often use rubber hoses to save costs, which is actually very harmful because rats will come to chew in the kitchen. It is recommended to replace rat-proof metal hoses, which is safer.
- Alarm failure: it will make users easily ignore the signs of leakage
Keep the fryer clean: Regularly clean the fryer to prevent the buildup of grease and food particles, which can increase the risk of fire. Make sure to follow the manufacturer’s instructions for cleaning and maintenance.
Use the fryer in a well-ventilated area: Gas commercial fryers produce heat and fumes, so it is important to use them in a well-ventilated area to prevent the buildup of carbon monoxide. In addition, gas tanks in the kitchen should be managed together and kept at a sufficient distance from high-temperature surfaces such as lighting fixtures or open flames to prevent the gas tanks from being exploded by high temperatures, causing leakage of flammable gas and leading to fire accidents.
Never leave the fryer unattended: When using a gas commercial fryer, it is important to never leave it unattended. Keep an eye on the fryer at all times to prevent accidents such as overheating or spills.
Use the fryer baskets properly: When using the fryer baskets, make sure to lower them into the oil slowly to prevent splashing. Do not overcrowd the baskets with food, as this can cause the oil to overflow and lead to spills or fires.
Have a fire extinguisher nearby: In case of a fire, it is important to have a fire extinguisher nearby that is suitable for use on grease fires. Make sure that your staff knows how to use the fire extinguisher properly in case of an emergency.
Train your staff: Make sure that all of your staff members are properly trained on how to use the gas commercial fryer safely. Provide them with clear instructions and guidelines for operating the equipment to prevent accidents.
Regular maintenance: Gas and fuel pipelines and valves must be maintained regularly. If gas and fuel leakage is found, the valves should be closed first and ventilated in time. It is prohibited to use any open flames and turn on the power switch.Schedule regular maintenance checks for your gas commercial fryer to ensure that it is in good working condition. This will help prevent malfunctions and safety hazards.
The following are some common senses about the safe use of gas:
1. Check for leaks frequently at all interfaces of indoor pipelines, interfaces at both ends of hoses, and valves. (Leak detection method: brush with soapy water to detect leaks, never use open flames to detect leaks)
2. Check whether the hoses connecting indoor pipelines and gas stoves are aging frequently
3. It is forbidden to live in rooms where gas pipelines pass or where gas appliances and facilities are installed, or to store flammable, explosive, corrosive items or use other fuels as fire sources
4. It is strictly forbidden to use gas facilities and gas appliances that have reached the scrap age
5. It is not allowed to install, remove, dismantle, modify, or relocate pipeline gas facilities and metering instruments without authorization.
By following these guidelines, you can ensure the safe use of a gas commercial fryer in your restaurant. Remember that safety should always be a top priority when using any type of kitchen equipment.