Deep Frying Equipment Clause Samples

Deep Frying Equipment. If any deep frying with oil or fat is conducted on the premises the Lessee must ensure that: (a) Every frying vat is fitted with a close fitting steel lid and that such lid is kept securely shut when the vat is not in use; (b) A fire blanket is always kept in a conspicuous place in the vicinity of, but at a safe distance away from the frying operation and that the fire blanket is readily accessible for immediate use at all times during any deep frying activity; (c) A fully charged multi-purpose extinguisher of not less than 2.25kg capacity or a fully charged extinguisher specifically designed for use on flammable liquid fires installed in a conspicuous place in the vicinity of, but at a safe distance away from, the frying operation and is accessible for immediate use at all times during any deep frying activity; (d) All thermostats, pans, blankets and extinguishers are maintained in good working order at all times; (e) Extraction filters are cleaned weekly and extraction flues and ducting inspected monthly and cleaned as necessary to minimise the risk of fire; (f) Where the fryer is an electric fryer a separate non-adjustable manual reset thermostat is fitted to it and set to disconnect the power supply when the temperature of the cooking liquids reaches 240 degrees centigrade; and (g) All cooking liquids for disposal are stored at all times in a metal container with a close fitting metal lid until removed from the Premises. All grease traps must be cleared regularly from the Premises as required by the Lessor.
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