5 Safety Musts When Using a Commercial Deep Fryer

Deep fryers are found in nearly every food business—from local takeaway shops to large-scale catering kitchens. They’re essential for turning out crisp, high-demand menu items quickly. But with oil heated to extreme temperatures and constant movement around the fryer, even a small mistake can lead to serious injury or equipment damage.

In New Zealand’s fast-paced hospitality industry, fryer safety isn’t just a checklist item—it’s a daily responsibility. Knowing how to use a commercial deep fryer safely helps protect your staff, reduce downtime, and keep your kitchen running without disruption. These five practical safety musts can make a real difference.

1. Never Overfill the Oil Line

One of the most common mistakes in commercial kitchens is overfilling the fryer with oil. It may seem harmless, but when oil heats up, it expands. If there’s too much oil in the vat, it can overflow once food is added. This not only creates a slipping hazard but can also lead to dangerous oil fires.

The oil level should always be checked before starting the fryer. Make sure it stays within the recommended range marked inside the fryer vat. Using the wrong oil can also cause problems, especially if it has a lower smoke point. Stick to oils suitable for high-temperature cooking, and monitor oil levels constantly throughout the day.

When selecting the best deep fryers in New Zealand, look for models that feature clear fill lines and reliable oil capacity ratings. This helps minimise user error and ensures your fryer operates safely and efficiently.

2. Keep It Clean – Inside and Out

Grease buildup is one of the biggest fire hazards in any commercial kitchen. The space around a fryer often gets covered in oil splatter, and if not cleaned regularly, that residue can ignite under high temperatures. It also affects the quality of your food and can leave an unpleasant smell in your kitchen.

To keep your fryer safe, develop a cleaning routine and stick to it. Here’s a basic schedule:

Daily

• Wipe down all external surfaces of the fryer.
• Remove and clean fryer baskets.
• Check the oil for debris and skim off food particles.

Weekly

• Drain the oil and clean the inside of the fryer vat with a non-corrosive cleaner.
• Check for oil leaks, cracks, or corrosion.

Monthly

• Deep clean the surrounding equipment and ventilation hoods.
• Inspect all electrical or gas connections.

If you’re using a commercial deep fryer in NZ, follow local hygiene standards and the manufacturer’s cleaning guidelines to stay compliant and avoid fines.

3. Maintain Safe Temperatures

Cooking oil becomes dangerous when it gets too hot. Most oils used in deep fryers have a smoke point between 180°C and 200°C. If the oil exceeds that temperature, it can start to break down, release fumes, and even catch fire.

Your fryer should have a working thermostat and a high-limit safety switch. If it doesn’t, it’s time to upgrade. Use a thermometer to verify that your fryer is heating properly, and never leave it unattended during use.

Overheating doesn’t just risk fire—it also ruins food. Burnt oil will affect the taste, colour, and texture of whatever you’re cooking. If you’re using a commercial deep fryer, such as those available through Federal Hospitality Equipment, ensure it features accurate digital controls and automatic shut-off capabilities for added safety.

4. Train Your Staff Like It’s Day One

A fryer is only as safe as the person operating it. New staff, especially those without much kitchen experience, often don’t understand the risks of hot oil. That’s why proper training isn’t optional—it’s essential.

Staff should be trained on:

1. Wearing protective gear like gloves, aprons, and non-slip shoes.
2. Proper loading techniques to avoid splashes.
3. What to do if oil spills or catches fire.
4. How to turn off the fryer in an emergency.

Even experienced kitchen hands need refresher sessions. Accidents happen when staff become too comfortable and start skipping steps. Good training helps reduce injuries, lower insurance claims, and prevent costly downtime.

Businesses looking for the best commercial deep fryer in NZ should also think about ease of use. Fryers with intuitive controls and built-in safety features reduce the chance of human error.

5. Be Ready for Fire – Always

Oil fires are unlike any other kitchen fire. You can’t use water to put them out. Throwing water on hot oil only causes the flames to spread. That’s why every commercial kitchen should have the right fire suppression tools nearby.

Here’s what your kitchen should always have:

• Class K fire extinguisher near the fryer area.
• Automatic fire suppression system (especially in food trucks or high-volume setups).
• Emergency shut-off switch that instantly cuts off gas or electricity.

Fire safety training is just as important as knowing how to cook. Teach your staff to recognise signs of overheating and to act fast if something goes wrong. These few seconds can be the difference between a small flare-up and a full-blown kitchen fire.

If you’re operating a commercial deep fryer in NZ, be sure to check local regulations on fire suppression and make sure your kitchen setup meets all safety codes.

Safety Is Not a Luxury—It’s the Standard

When it comes to commercial fryers, there’s no room for shortcuts. Burn injuries, equipment damage, and fire risks can all be prevented with a few simple but crucial steps. By maintaining correct oil levels, keeping a clean fryer, properly training staff, and staying prepared for emergencies, you protect both your people and your investment.

At Federal Hospitality Equipment, we understand how important it is to have a safe and reliable fryer in your kitchen. That’s why we offer a range of commercial deep fryers designed to meet today’s performance and safety standards.

Explore our latest models, and let’s keep your kitchen running safely, efficiently, and without compromise.