Proper grease management strategies can prevent risky situations in a kitchen environment. Because grease can cause fires and major plumbing problems, tactical steps must be taken throughout general frying routines when specific foods are fried. Then, proper disposal procedures should be implemented after the grease cools down.
Cook Fried Food Properly
Foods that contain water must be fried carefully. If you run a kitchen that has inexperienced prep cooks, these individuals shouldn’t tackle any frying tasks because they may jump and knock over pots and pans when the hot grease splashes.
When multiple items are needed for a large dish, you shouldn’t try to fry too many products in one fryer. The big problem is that the weigh of the food will make the grease rise in the fryer. If hot grease spills on a stove, a flame may ignite in the kitchen.
Although speed is important in a restaurant, you shouldn’t increase the heat in order to fry food faster. Most products will make the grease in a fryer fly through the air, and the range of the grease splatter will increase when the overall temperature of the heat is intense.
Dispose the Grease Strategically
Once all food is properly fried, you must implement tactical disposal procedures after the temperature of the grease drops. Your cooks must avoid pouring the grease down a drain because the liquid will gradually solidify in the lines. In order to protect the pipes in your restaurant, everyone should pour batches of used grease in different mason jars. Then, when the jars are full, they can be tossed into the garbage can.
If grease is handled properly, efficiency issues and safety problems won’t impact cooking routines in the kitchen. When commercial options are needed for advanced fryers, you can get practical results by using a grease trap service Orlando.