Chip Pans
Cooking appliance fires account for over half of all accidental fires in dwellings. The most common type of fire involves deep fat frying. So common that it happens 12,000 times a year, 4,000 people are injured and 32 people are killed. Cooking oil is an ideal fuel for a fire and if left unattended whilst heating up will catch fire in a few minutes. These fires could easily be avoided.
To avoid having an oil or fat pan fire use a thermostatically controlled deep fat fryer. A thermostat controlled, electric deep fat fryer is much safer to use because it is fitted with a safety cut out device (a thermostat) which controls the temperature of the oil or fat and does not allow overheating.
The Three Main Causes Of Chip Pan Fires
- The oil or fat overheats and catches fire.
- The oil or fat spills onto the cooker either because the pan has been filled too high; or because wet chips are put in the hot oil causing it to bubble up and overflow.
- The chip pan is left unattended allowing the oil or fat to overheat.
Follow These Simple Guidelines
- Never fill the pan more than one third full with fat or oil.
- Never leave the pan unattended with the heat is switched on.
- Dry the chips before putting them in the pan.
- Never put the chips in the pan if the oil begins to give off smoke, turn off the heat and leave the oil to cool, otherwise it could catch fire.
- Never drink and fry! Get a takeaway or have a cold sandwich! Many fires are started because the occupants are under the influence of drink and fall asleep after putting the chip pan on.
If Your Chip Pan Does Catch Fire
- Don't panic.
- Call the Fire and Rescue Service out.
- Do not move the pan.
- If it is safe to do so, isolate the electric supply for an electric cooker.
- Turn off the heat if it is safe to do so but never lean over the pan to reach the cooker controls.
- Never, ever, throw water onto the fire. The water will turn to steam and increases the fire size by 1700 times.
- Get out and stay out! Don't put yourself or your family at risk.