Why should only “listed” deep fat fryers be used in commercial cooking operations?

by Nils Deacon, Manager, Inspections and Rating Services

UL 300 and NFPA 96 provide specific requirements for deep fat frying operations for commercial cooking. Part of the UL requirements are for deep fat fryers to have no more than 6 square feet of cooking surface.

Some cooking operations may use alternatives that are hazardous. For example, using 4 oil-filled cooking pans that are a total of 12 square feet, on a commercial gas range, is twice the area allowed. Additionally, they would have no high temperature controls or automatic fuel shutoff.

An inspection was underway when the grease flamed up during frying operations. It was contained, but shows how quickly a dangerous situation can develop if the standards are not followed.

Non-standard pans used for deep frying                                        Flame up during a non-standard frying operation