If you run a business that uses commercial fryers, you're tasked with the responsibility of ensuring their safe operation. A commercial fryer allows you to prepare deep-fried foods in bulk to satisfy large crowds of hungry customers, but only if it's in optimal working condition. Make sure your fryers are well maintained and safe to use by following a few hard and fast rules:

Train Your Staff

Minors should never be allowed to operate commercial fryers. In fact, in some states, this could net you a hefty fine. Additionally, only properly trained staff should be in charge of the fryers. This means taking your most responsible employees and pulling them aside for specific training and providing them with the necessary personal protective equipment (PPE) when they're on duty. Many injuries occur due to splashes, so providing your fry staff with burn-guard mitts is a must. They should also know the dangers of overfilling the fryer with oil and of attempting to transfer or empty used grease before it's cooled to the proper temperature.

Most importantly, there should never, ever be horseplay taking place in the same room where a commercial fryer is in operation. 

Clean Your Fryers Frequently

Frequent cleanings will help your commercial fryer last longer and will help you detect small issues before they become huge problems. Catching the little problems early will help save you money in repairs in the future. This entails hiring a professional to remove and properly clean or replace baffle filters and clean out the exhaust ducts. You should change filters and discard of grease intermittently as detailed in the user manual that came with your commercial fryer to reduce any risk of combustion.

Perform Routine Inspections

Partner with a professional in kitchen fire safety to have your fryers inspected at least twice annually. This will help ensure that everything is in good working order. If you need to order Frymaster parts, do so promptly and be sure to order from a genuine Frymaster parts supplier.

Practice Prevention

If your fryer has a built-in hood suppression system, keep a Class K fire extinguisher on hand in the event of a grease fire. Train your staff to employ the extinguisher only after the fire-suppression system has been engaged. For fryers without the hood suppression system, you should have a Class B extinguisher on hand to fight a grease fire. 

Have A Fire Emergency Plan In Effect

Follow the recommendations in your user manual and guidelines provided by your local fire department to develop a fire-emergency plan for your eating establishment. This may involve manually activating the hood suppression system, using a fire extinguisher, calling 911 for assistance, and evacuating the premises, though not necessarily in that order. Make sure every employee is well versed and trained in what to do in the event of a kitchen grease fire, and then stage drills when appropriate so everyone gets the chance to practice. 

Commercial fryers may seem imposing and look a bit scary if you're not someone who's used to being around them, but when installed, maintained, and operated correctly, there is little chance of an incident. Using the tips listed here should make your everyday use of fryers a safe task. The most important takeaways are to ensure that everyone who uses the fryer does exactly what they're supposed to do every single time. This means no cutting corners in the interests of speed or convenience. PPE must be worn every single time. Fryers must be properly maintained. Shortcuts have no place around commercial fryers. Make sure your employees know this and that they adhere to it religiously.