Video demo: How not to fry a turkey!
A popular item that is used at holiday time is the propane gas powered turkey fryer. These are readily available and inexpensive but can be unsafe, according to the National Fire Protection Association (NFPA) and 
Underwriters Laboratories (UL). The NFPA discourages the use of turkey fryers except by properly trained professionals using professional quality equipment. Underwriters Laboratories does not certify any of these appliances with their UL mark. New on the market, however, is a similar outdoor unit that does not use oil and should be considered as an alternative to the oil-containing fryers.
Consumer-grade turkey fryers use a substantial quantity of cooking oil at high temperatures and pose a significant danger that hot oil will be released at some point during the cooking process. Additionally, the oil can remain hot for hours after the unit is turned off. The use of turkey fryers by consumers can lead to devastating burns, other injuries and the destruction of property. The Broward Sheriff’s Office Fire Marshal’s Bureau echoes the NFPA suggestion that those who prefer deep-fried turkey simply purchase one from a grocer, food retailer or restaurant that prepares them using professional equipment.
With Thanksgiving a little over a week away, Broward Sheriff Fire Marshal Charles Raiken reminds residents that “Thanksgiving is the top day for cooking fires to happen, so it is imperative to keep safety in mind.” The incidence of home cooking fires is roughly three times the daily average on this holiday. Nationwide in 2006, there were 1,400 reported home structure fires on Thanksgiving, according to the NFPA. Studies show cooking fires are the number one cause of home fires and home fire injuries. Hundreds of Americans are killed each year due to home cooking fires and thousands more are injured. Cooking fires also cause roughly half a billion dollars in direct property damage to the homes and their contents.
No related posts.
