November FAQ from city fire department: turkey fryer safety

[November 27, 2011]  Following is a copy of the November FAQ from Chief Mark Miller of the Lincoln Fire Department:

(Copy)

Topic: Turkey fryers

Question: What are the hazards associated with turkey fryers, and where should I use my fryer?

Answer:

Here are a few reported hazards associated with turkey fryers:

House fires leading to injuries and property damage; ignition of oil used with turkey fryers; this was often related to oil reaching excess temperatures or oil contacting the open flame of the fryer; and splashing of hot oil causing burns

For safest operation, the Lincoln Fire Department recommends that citizens follow these guidelines as they prepare to use a turkey fryer:

• Safety tip 1: Keep fryer in FULL VIEW while burner is on.

• Safety tip 2: Place fryer in an open area AWAY from all walls, fences, or other structures.

• Safety tip 3: Never use IN, ON, or UNDER a garage, breezeway, carport, porch, or any structure that can catch fire.

• Safety tip 4: Raise and lower food SLOWLY to reduce splatter and avoid burns.

• Safety tip 5: COVER bare skin when adding or removing food.

• Safety tip 6: Check the oil temperature frequently. If oil begins to smoke, immediately turn gas supply OFF.

• Safety tip 7: If a fire occurs, immediately call 911. DO NOT attempt to extinguish fire with water.

• Safety tip 8: Make sure there is at least 2 feet of space between the liquid propane tank and fryer burner.

• Safety tip 9: Place the liquid propane gas tank and fryer so that any wind blows the heat of the fryer away from the gas tank.

• Safety tip 10: Center the pot over the burner on the cooker.

• Safety tip 11: Completely thaw (USDA says 24 hours for every 4 to 5 pounds) and dry turkey before cooking. Partially frozen and/or wet turkeys can produce excessive hot oil splatter when added to the oil.

[Text copied from file received]