Author Topic: cooking oil (Read 9753 times)

stan · « **on:** February 02, 2006, 10:08:28 AM »

Can anybody help we are looking for cookink oil with a high flamability or is there such a a thing as non flamable cooking oil for chip fryers

alexl · « **Reply #1 on:** February 02, 2006, 10:58:49 AM »

use oven chips!!!!

stan · « **Reply #2 on:** February 02, 2006, 01:54:26 PM »

thanks alex we could also send out for take aways stan

alexl · « **Reply #3 on:** February 02, 2006, 02:14:07 PM »

its no good sending out for take away stan as all you are doing is moving the hazard

Firewolf · « **Reply #4 on:** February 02, 2006, 02:20:56 PM »

With any cooking process ovens / hobs must not be left unsupervised.

As regards cooking oil which is non flammable there is no such thing really.

Why are you enquiring about this kind of product? -Can you give us any background information as we may be able to give further advice for you Stan.

Regards

FW

stan · « **Reply #5 on:** February 02, 2006, 02:46:30 PM »

thanks firewolf we want to cook chips in our tea bars but fire safety will not allow unless we put in smoke extractors and suppression units

dave bev · « **Reply #6 on:** February 02, 2006, 04:43:43 PM »

who is 'fire safety' that wont allow the humble spud to be used as the french intended? surely there are EU laws that cannot be ignored. is there a legal restriction on the term french fries?

dave bev

AnthonyB · « **Reply #7 on:** February 02, 2006, 09:36:01 PM »

Oven chips? Microwave chips?

Considering the ferocity & destructiveness of cooking oil fires (South Mimms Service Area, Heathrow T1 anyone?) and the extreme difficulty in extinguishing, FS are not being too unreasonable.

Cooking oil itself does (normally) have to be raised to a very high temperature to ignite compared wit hother liquids (although various factors affect this) - it's the high temperatures involved that make them so dangerous & difficult to put out with anything more than a chip pan rendering your £20 fire blanket & £40 Powder extinguisher useless.

Most new installations are complete with extract these days & even if you didn't have Wet Chemical fixed supression you'd need a Wet Chem portable.

I do remember seeing somewhere a purpose made self contained small scale fryer unit with a built in mini supression that supposedly is cheaper to buy & install - you'd only have the extract hood then

Ashley Wood · « **Reply #8 on:** February 04, 2006, 01:09:05 PM »

Look at the types of cooking oils available. Some have higher flash points than others. Most cooking oil fires happen because the oil is not changed regularly. As an oil gets old its FFA (Free Fatty Acids) increase and the flash point comes down. Also, most of the cooking oil fires in both the 'point of sale' market and the industrial cooking market occur in the extract ducts. This is due to poor hygiene and regular cleaning. If oil builds up in the duct again the FFA levels increase and eventually auto ignition takes place. So, to help prevent fires change the oil regular, clean the duct and maintain the equipment so that the fryer temperature cut off is working correctly. Alternatively, look at high pressure water mist systems as these extinguish, cool and do not contaminate the equipment and kitchen area.

Best regards

Ashley Wood

Mr. P · « **Reply #9 on:** February 06, 2006, 02:18:15 PM »

Just as an aside comment...

When 'stuff' is heated, it starts breaking down from original substance to others. Particle etc. in the fumes given off can accumulate creating other hazards.
Therefore fats/oils leave around stuff that 'may' be ignited more easily. E.g. around light fittings or other heat generating source.

Even full extract ducting conforming to latest legislative requirement, needs proper cleaning and maintenance schedules in place.

PhilHallmark · « **Reply #10 on:** February 06, 2006, 02:34:05 PM »

We are recently qualified to install cooker hood suppression systems (Amerex Kit) but my concern refers to the waste gathered within the vent. Whose responsibility is this to clean and how can I check out the cleaning kit to offer this as an additional service?

Mr. P · « **Reply #11 on:** February 06, 2006, 02:43:43 PM »

Believe this is the users responsibility. Could be tied in with owners if that person is not the user. May depend upon contract for premises. Tie in the risk assessment. Quantity of build up/period between cleaning. All the way from fryer through hood, ducting and final vent panel. Accessability, complexity of ducting...

Cloths scrapers buckets degreasing products soapy water hygene gloves

Have you asked around at your local McD or BK? Or smaller scale local chippy?

Ashley Wood · « **Reply #12 on:** February 06, 2006, 05:55:29 PM »

Yes, the cleaning of ducts is the responsibility of the user as is the changing of extract filters, etc. I think the pressure should be applied by the insurer to guarantee that there client will carry out regular cleaning and maintenance, after all a fire will happen due to poor cleaning and as such the insurer will have to carry the loss and pay up! They could say that if the cleaning was not taking place then it could void the claim, that I am sure would have an effect! The bottom line is, if you are not going to operate a quality kitchen and your hygiene standards are going to be low get a suppression system fitted to cover the duct and equipment.

PhilHallmark · « **Reply #13 on:** February 09, 2006, 02:12:02 PM »

Re Cleaning: Thanks for your input. I'm including an advise clause to make the client aware of their 3/6/12 monthly responsibilities along with our quotes to cover us. I've found a couple of specialist firms to sub the work out too if we are asked to include this service with our installs, but its not something that we are going to push as a "product" available directly from us, merely offer the client the details and let them decide. The onus being upon them to take the responsibility. Thanks again.

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Author Topic: cooking oil (Read 9753 times)