Kitchen Appliances
- Created by: Rococo
- Created on: 01-06-14 06:39
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- Safe Use of Kitchen Appliances
- Electrical Appliances
- Equipment must be serviced, checked regularly and PAT tested.
- Only trained staff should use the equipment.
- Make sure you know how to operate equipment - read instructions first.
- Flexes should not be frayed or split/cable not worn.
- Do not use appliance, touch plugs or sockets with wet hands.
- All electrical equipment must be positioned safely - do not use near water etc.
- Always have a fire blanket or the correct fire extinguisher near to fryers.
- Do not immerse in water when washing up.
- Always switch the machine off after use and during cleaning.
- Do not overload the sockets.
- Make sure there are no trailing flexes - use cable ties.
- How to deal with a small Deep Fat Fryer that has caught alight.
- Switch off the heat source, ventilation and extraction.
- Exclude air - use a fire blanket, tray, lid or fire extinguisher.
- Vacate the building, check everyone is safe, take a register.
- Raise the alarm.
- Close all doors and windows.
- Don't panic, keep calm.
- Record the incident.
- Call the fire brigade and (if need be) call 999.
- Deep Fat Fryer
- Never fill pan more than 3/4 full
- Dry food thoroughly before frying.
- Do not fry too much food at once.
- Never 'throw' food into the fat - lower in gently using a basket or spider.
- Normal frying temperature is between 175 degrees C and 195 degrees C.
- Burns caused by hot fat are extremely serious so medical aid must be sought immediately.
- Allow fat to recover its heat before adding more food.
- Wear protective clothing.
- Have a lid ready for safety.
- Never leave unattended.
- Stand back if foods are liable to spit.
- Have frying basket and spider (like a large draining spoon) to hand for safety.
- Electrical Appliances
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