CPSC Issues Safety Tips for Turkey Fryers
NEWS from CPSC
U.S. Consumer Product Safety Commission
| Office of Information and Public Affairs |
Washington, DC 20207 |
FOR IMMEDIATE RELEASE
November 26, 2003
Release # 04-041
|
CPSC Consumer Hotline: (800) 638-2772
CPSC Media Contact: Ken Giles (301) 504-7052
|
CPSC Issues Safety Tips for Turkey Fryers
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission is
issuing safety tips for preventing fires and burns when using turkey
fryers. Since 1998, CPSC has reports of 75 incidents that involved
fires, flames, or burns associated with turkey fryers. Twenty-eight of
these incidents were reported for the year 2002. Here are some of the
hazard scenarios:
- House fires associated with turkey fryers 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.
- Splashing of hot oil causing burns.
The majority of reported incidents occurred while the oil was being
heated, prior to adding the turkey. For this reason, it is very
important consumers monitor the temperature of the oil closely. If any
smoke at all is noticed coming from a heating pot of oil, the burner
should be turned off immediately because the oil is overheated.
There is a risk of injury resulting from splashing due to the cooking of
partially frozen meats. Thoroughly thaw and dry ALL meats before cooking
in hot oil. One reported burn incident occurred when partially frozen
chicken wings were added to hot oil in a turkey fryer.
CPSC staff is working with industry and voluntary standards
organizations to improve the safety standard for turkey fryers.
CPSC staff recommends consumers who choose to fry turkeys follow the
following safety guidelines:
- Keep fryer in FULL VIEW while burner is on.
- Place fryer in an open area AWAY from all walls, fences, or other
structures.
- Never use IN, ON, or UNDER a garage, breezeway, carport, porch, or
any structure that can catch fire.
- Raise and lower food SLOWLY to reduce splatter and avoid burns.
- COVER bare skin when adding or removing food.
- Check the oil temperature frequently.
- If oil begins to smoke, immediately turn gas supply OFF.
- If a fire occurs, immediately call 911. DO NOT attempt to extinguish
fire with water.
For safest operation, CPSC staff recommends that consumers follow these
guidelines as they prepare to use a turkey fryer:
- Make sure there is at least 2 feet of space between the liquid propane
tank and fryer burner.
- Place the liquid propane gas tank and fryer so that any wind blows the
heat of the fryer away from the gas tank.
- Center the pot over the burner on the cooker.
- 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.
- Follow the manufacturer's instructions to determine the proper amount
of oil to add. If those are not available:
- Place turkey in pot
- Fill with water until the turkey is covered by about 1/2 inch of
water
- Remove and dry turkey
- Mark water level. Dump water, dry the pot, and fill with oil to
the marked level.