Safe operating procedures for commercial frying ovens in kitchens ‌ include the following:

‌staff training ‌ : catering enterprises should conduct safety knowledge training for employees to improve their safety awareness. At the same time, put some precautions in an obvious position, so that the operator can always pay attention to safety ‌.

‌

Fire prevention measures ‌ :

Do not place flammable materials near commercial fryers.

Cooking oil should not exceed the volume of the deep fryer.

The oil should not be over-heated.

Install a fire extinguisher and check that it works regularly ‌.

‌Cleaning and maintenance ‌ :

Keeping a commercial fryer clean is necessary to ensure operator safety and keep the fryer functioning properly. All employees must remove stains, keep the surface of the commercial fried oven clean, and carefully brush the details.

Change the cooking oil regularly and remove the residual waste and bacteria in the bottom oil pool to ensure that the fried food is delicious and healthy.

Regular maintenance to check fryers and gas lines for leaks to prevent accidents ‌.

‌

Proper use of ‌ :

Don’t talk or joke around the work position or the fryer.

When using the fryer, do not leave the workbench and make sure you are always paying attention to the operation.

Do not, under any circumstances, remove or modify any part of a commercial fryer.

Turn off the frying pan and disconnect it from power and gas after the commercial frying pan is used.

The daily maintenance of commercial kitchen fried oven ‌includes the following aspects:

‌Cleaning and maintenance ‌: During cleaning and maintenance, the power supply should be cut off to prevent accidents. Use a wet towel with non-corrosive detergent to clean the surface of the pot body and the outer surface of the power outlet line after work every day. Do not rinse the surface of the electrical box with water directly, so as not to damage the electrical performance ‌.

‌Change of cooking oil ‌ : should use new vegetable oil (or pastry oil), should not use old oil, to avoid lower flash point and excessive boiling ‌.

‌Equipment inspection ‌ : periodically remove the residue in the cylinder and the dirt on the electric tube, keep the cylinder and the electric tube in a clean state ‌.