NSC expo
Subscribe or Register
View Cart  

Earn recertification points from the Board of Certified Safety Professionals by taking a quiz about this issue.

What's Your Opinion?

Should all workers have the right to earn paid sick leave?

Take the poll and add your comment.

Vote   Results


Does your CEO 'Get it?'

Tell us why on the submission form and your CEO could appear among the 2017 selections.

Get the news that's
important to you.

Sign up for Safety+Health’s free monthly newsletters on:

  • Construction
  • Health Care Workers
  • Manufacturing
  • Mining, Oil and Gas
  • Office Safety Tips
  • Transportation
  • Worker Health and Wellness
  • Subscribe today
    Safety Tips

    Preventing burns from deep fryers

    January 12, 2011

    • / Print
    • Reprints
    • Text Size:
      A A

    More than 5,000 workers are burned in restaurants every year, according to NIOSH. Commercial fryers are responsible for many of these burns.

    Northbrook, IL-based Underwriters Laboratories offers these tips to protect workers when using a deep fryer:

    • Consider using newer equipment that features an exhaust system, built-in grease filters, a grease disposal system and vat covers.
    • Lay slip-resistant flooring around and near fryers.
    • Be sure all workers using the fryer have been properly trained.
    • Only use oil of proper quality.
    • Never overfill the fryer with oil.
    • Heat oil no higher than the manufacturer’s recommended cooking temperature.
    • Do not store objects above the fryer.
    • Minimize the addition of ice crystals when adding food to the fryer.
    • Keep fryer, hood and surrounding areas clean and grease free.

    Post a comment to this article

    Safety+Health welcomes comments that promote respectful dialogue. Please stay on topic. Comments that contain personal attacks, profanity or abusive language – or those aggressively promoting products or services – will be removed. We reserve the right to determine which comments violate our comment policy.