Topics In This Section
1. Introduction
2. General Rules of Frying
3. Temperature Control
4. Preparation of Food
5. Fat Absorption and Topping Up
6. Choice of Frying Medium
7. The Spoilage of Fats and Oils
8. Cleaning
9. Frying Specific Foods
10. Recommended Frying Temperatures
11. The Basic Chemistry of Fats and Oils
12. The Chemistry of Fat Spoilage
13. The Visible Effects of Chemical Spoilage
14. The Role of the Oil Refiner
15. The Role of the Fryer
16. Fire Hazards
Reproduced with permission from Pura Food Products Limited
16 Fire Hazards
Fire Properties of oils and fats
Oil is a fire hazard. In general, there is little difference in the fire properties of refined oils and fats of various types. Most refined oils have flash points of
between 310-330C (590-625F), the flash point being the temperature at which the oil is capable of being ignited but not of supporting combustion. Most refined oils have
fire points in the range of 365-375C (690-710F), the fire point being the temperature at which the oil will support continued combustion. In the case of unrefined oils
and fats (some drippings, for example), or fats which have already deteriorated by heating, these figures are correspondingly lower.
Preventing Fires
In commercial frying processes, it appears that most fires occur because a thermostat has failed after a kettle has been left unattended. They can also be caused by the
frying medium frothing over (because of the continued frying of wet food for example), particularly when a naked flame is nearby or is used as the source of heat.
Once started, a fire can quickly spread to the ducting of an exhaust system, particularly if this is not regularly cleaned or fitted with a fat filter.
Putting out a fire
If noticed early, many fires can be extinguished by cutting of the source of heat and closing the lid of the equipment (if there is one), and /or covering the burning oil
with a fire blanket. The blanket should be left in position for at least 20 minutes to ensure that the temperature has dropped below the fire point. Foam can be used,
but this should be allowed to fall gently onto the burning oil, otherwise the fire may spread.
Warn the occupants of the building and alert the Fire Brigade.
Summary
Never overheat an oil.
Always dry the food as much as possible before frying to minimise frothing. Never leave the kettle unattended while the oil is heating.
Fit a thermostat.
An overriding thermal cut out is also useful. Regularly clean ducting and exhaust system. Keep fire-fighting equipment handy. Have a word with the
local Fire Officer. If a fire starts, switch of the heat and close the lid of the kettle. Cover the fire with a fire blanket and leave in position for at least 20 minutes.
Warn the occupants of the building and alert the local Fire Brigade.
Footnote. Do not put hot oil into plastic containers.