As the holidays approach, many will plan deep-dried turkey for their gathering’s menu. Hot oil deep fryers pose an extreme fire and safety hazard to you and your family. The professionals at Complete Restoration Inc. would like to encourage you to take an extra moment to review the dangers of hot-oil fryers provided by the National Fire and Prevention Association. Hopefully your decision will be to obtain a non-oil fryer. If not… we can only hope that this information sharing will make you more aware of the dangers, so that you may enjoy a safe and happy holiday with your families.
NFPA urges those who prefer fried turkey to look for grocery stores, specialty food retailers, and restaurants that sell deep fried turkeys, or consider a new type of “oil-less” turkey fryer.”
The Dangers of Turkey Fryers
• Hot oil may splash or spill during the cooking. Contact between hot oil and skin could result in serious injury.
• A hot oil spill can happen with fryers designed for outdoor use using a stand. The fryer could tip over or collapse causing the hot oil to spill. Newer countertop units using a solid base appear to reduce this risk. NFPA does not believe the risks of either type of turkey fryer to be acceptable because of the large amount of hot oil involved and the speed and severity of burns.
• In deep frying, oil is heated to temperatures of 350° Fahrenheit or more. Cooking oil is combustible. If it is heated above its cooking temperature, its vapors can ignite.
• Propane-fired turkey fryers must be used outdoors. They are very popular for Thanksgiving. Many parts of the country may have rain or snow at this time of year. If rain or snow hits the hot cooking oil, the oil may splatter or turn to steam, leading to burns.
• Turkeys must be completely thawed before placing in the fryer, because a partially thawed turkey will cause the oil to splatter causing serious burns.
• The fryers use a lot of oil, about five gallons. Considering the size and weight of the turkey, extreme caution must be taken when placing and removing the turkey from the fryer to be sure its is not dropped back into the fryer, splattering the oil on the chef.