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Chip Pan Safety

Chip Pans are a major cause of fires in the home, but some common sense precautions will minimise the likelihood of a fire from breaking out in the first place.

Wherever possible make a lifestyle change and avoid using deep oil pans for cooking chips etc. An electric deep fat fryer with locking lid and thermostat is a much safer option, or try oven chips as a worthy replacement.

• Use clean, good quality oil or cooking fat.
•  Only fill the pan to a third-full with oil or fat.
• Gradually raise the cooking temperature, don't fry on the highest settings.
• If the oil begins to smoke or give off a vapour haze, it's too hot. Turn the temperature down and allow time to cool.
• Check the temperature with a cube of bread. If the bread crisps up quickly the oil is ready.
• Do not put too much food in to be cooked. The level should not rise above half-full.
• Dry your chips before lowering them into the pan with a basket. Any water remaining on the food will spit or even boil over.
• Stay in the kitchen with the pan. NEVER leave it unattended. If you have to leave the room, take the pan off the heat first.
  

• STAY CALM and Turn-off the heat.
• If anyone else is in the home, let them know what is happening.
• Call the fire brigade by dialling 999.

• Put the lid in place, then immerse a T-towel or similar item into cold water and ring out the excess water, then place the T-towel over the top of the pan in a single sweeping movement, always working away from your body.
• If this does not extinguish the fire immediately repeat the action with a second T-towel. Do not remove the first one.
• NEVER MOVE THE PAN UNTIL IT IS COLD.