NLIS 1
December 23, 2003
(Municipal and Provincial Affairs)

 

The following is being distributed at the request of the Office of the Fire Commissioner:

Safety advisory on deep-fat frying turkeys

The Office of the Fire Commissioner would like to remind residents that the practice of deep-fat frying turkeys is hazardous and should never be done inside a house or on a patio deck. Deep-fat frying turkeys is extremely dangerous and poses similar risks as deep-fat frying on the stove-top.

"The risks associated with deep-fat frying turkeys are numerous and should be taken into consideration when determining whether to cook the turkey in this manner," said the Fire Commissioner, Fred Hollett. "Fryers can easily tip over resulting in hot oil spilling. Also, if the cooking pot is overfilled with oil, the oil may spill out of the unit when the turkey is placed into the cooking pot. Oil may hit the burner/flames causing a fire to engulf the entire unit. Partially frozen turkeys placed into the fryer can cause a spillover effect, too, which may result in an extensive fire. Because there are no thermostat controls, the fryers have the potential to overheat the oil to the point of combustion. The sides of the cooking pot, lid and pot handles get dangerously hot, posing severe burn hazards."

The Underwriters Laboratories (UL), an independent not-for-profit product-safety testing and certification organization based in the United States, suggests these tips if deep-fat frying turkeys:

  • Turkey fryers should always be used outdoors a safe distance from buildings and any other material that can burn.
  • Never use turkey fryers on wooden decks or in garages.
  • Make sure the fryers are used on a flat surface to reduce accidental tipping.
  • Never leave the fryer unattended. Most units do not have thermostat controls. If you don't watch the fryer carefully, the oil will continue to heat until it catches on fire.
  • Never let children or pets near the fryer when in use. Even after use, never allow children or pets near the turkey fryer. The oil inside the cooking pot can remain dangerously hot, hours after use.
  • To avoid oil spillover, do not overfill the fryer.
  • Use well-insulated potholders or oven mitts when touching pot or lid handles. If possible, wear safety goggles to protect your eyes from oil splatter.
  • Make sure the turkey is completely thawed and be careful with marinades. Oil and water don't mix, and water causes oil to spill over, causing a fire or even an explosion hazard.
  • The National Turkey Federation recommends refrigerator thawing and to allow approximately 24 hours for every five pounds of bird thawed in the refrigerator.
  • Keep an all-purpose fire extinguisher nearby. Never use water to extinguish a grease fire. Remember to use your best judgement when attempting to fight a fire. If the fire is manageable, use an all-purpose fire extinguisher. If the fire increases, immediately call your local fire department for help.

"Deep-fat frying on the stove-top causes many fires every year in homes across Newfoundland and Labrador," said Mr. Hollett. "With many of the same risks, I would encourage residents who are thinking about deep-fat frying their turkeys this holiday season to strongly reconsider this decision."

Media contact: Vanessa Colman-Sadd, Communications, (709) 729-1983

2003 12 23                                       11:50 a.m.


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