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19
COOKING OIL - continued
1. Y
our fryer is designed to use liquid oil/grease and not solid fats which have to be melted before use.
The most common oils used are vegetable and peanut oil.
2.
Cooking oil typically does not burn when below its flashpoint temperature. The flashpoint (the
temperature at which oil will burn) ranges from 550°F to 700°F, depending on type of oil used, altitude,
variable wind, and ambient temperature. NOTE: the flashpoint temperature is also called the
"smoke point".
3. Cooking oil contained inside the confines of a stockpot, skillet or pan (vessel) is quite stable when
below its flashpoint temperature. For example, if fire or ignition source (lit cigarette, match, spark, etc.)
falls into oil at 350°F, the oil will extinguish the flame similarly to falling into water.
4. As heated cooking oil approaches its flashpoint temperature it becomes unstable and begins to
breakdown. As cooking oil breaks down, vapors are created that when mixed with oxygen will burn.
When heated to very high temperatures, cooking oil vapors will self-ignite.
5. As vegetable oil, contained in a cooking vessel, reaches it flashpoint and self ignites:
• The oil first becomes darker and emits an unpleasant odor.
• At about 440°F, the oil begins emitting a pale vapor smoke.
• At about 500°F, the smoke turns black.
• Soon a heavy, thick black smoke belches out.
• At about 600°F, a small flame flickers out from the oil. At this point the cooking oil has reached
its point of self-ignition.
• If the heat source below the vessel remains engaged, the flame will quickly grow.
• All the while cooking oil burns, thick black smoke continues to belch forth.
• Eventually, the burning cooking oil will self extinguish. The amount of time this takes depends on
vessel and amount of oil (a cooking vessel with gallons of oil will self extinguish in about 20-25
minutes after first flame emits).
6. Cooking oil can be re-used. Most cooking oils recommend using oil 4 - 5 times.
7. Each time you reuse oil, the oil deteriorates and the flash point temperature decreases.
8. 100% Peanut oil is considered a very stable cooking oil having a higher flashpoint temperature than
other vegetable oils.
9. Some cooking oil is sold as a "blend" of vegetable and peanut oil. According to the Food Allergy
Anaphylaxis Network, "Studies shoe that most allergic individuals can safely eat peanut oil )Not cold
pressed, expelled, or extruded peanut oil - sometimes represented as gourmet oils)." Allergic individuals
should consult a physician regarding whether or not to avoid peanut oil.
IMPORTANT FACTS TO KNOW:
Cooking oil that catches fire can omit a huge flame. For example, a small 12" skillet with only 1/2"
deep of oil can create a flame 7 to 9-ft high! A large cooking vessel containing up to 3 gallons of oil
can create a flame up to15-ft high! This will ignite any nearby combustible material and str
uctures.
DANGER
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