Turkey Fryer Safety

During the holidays we look forward to that perfectly cooked turkey.  With a turkey fryer, what used to take several hours now takes only 45 minutes. Every year deep fat fryers are responsible for around 1,000 fires, resulting in 5 deaths and 60 injuries. As this trend increases, the statistics are likely to become worse – possibly leading to more loss of life. Because of the risks attributed to turkey fryers, Underwriters Laboratories will not certify any fryer with their trusted UL mark and many safety organizations warn against their use. The majority of reported incidents occurred while the oil was being heated, prior to adding the turkey. For this reason, it is very important consumers monitor the temperature of the oil closely. If any smoke at all is noticed coming from a heating pot of oil, the burner should be turned off immediately because the oil is overheated. Should consumers choose to fry turkeys follow these safety guidelines:
→Keep fryer in FULL VIEW while burner is on.
→Place fryer in an open area AWAY from all walls, fences, or other structures.
→Never use IN, ON, or UNDER a garage, breezeway, carport, porch, or any structure that can catch fire.
→Raise and lower food SLOWLY to reduce splatter and avoid burns.
→COVER bare skin when adding or removing food.
→Check the oil temperature frequently.
→If oil begins to smoke, immediately turn gas supply OFF.
→If a fire occurs, immediately call 911. DO NOT extinguish fire with water.
Follow these guidelines as prepare to use a turkey fryer:
►Make sure there is at least 2 feet of space between the liquid propane tank and fryer burner.
►Place the liquid propane gas tank and fryer so that any wind blows the heat of the fryer away from the gas tank.
►Center the pot over the burner on the cooker.
►Completely thaw (USDA says 24 hours for every 4 to 5 pounds) and dry turkey before cooking. Partially frozen and/or wet turkeys can produce excessive hot oil splatter when
added to the oil.
►Follow the manufacturer’s instructions to determine the proper amount of oil to add. If those are not available:
-Place turkey in pot
-Fill with water until the turkey is covered by about 1/2 inch of water
-Remove and dry turkey
-Mark water level. Dump water, dry the pot, and fill with oil to the marked level.

For More information please visit:
www.cpsc.gov
www.nfpa.org/safety
www.usfa.fema.gov

This entry was posted in Fire Safety, Main. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>