January 9, 2003
2003-02
(External Distribution)
Concerns relating to outdoor turkey fryers have been brought to the attention
of the Office of the Fire Marshal (OFM). Over the past year, there has been an
increasing number of fires being reported in the United States involving this
appliance. Though generally sold in the United States, turkey fryers are also
available to Canadian consumers for purchase through the Internet.
Turkey fryers are often sold in kits consisting of a large aluminum cooking pot
with lid (typically 25 L/26 quarts), frying basket, turkey hanger, thermometer
and metal cooker stand. The cooker stand comes equipped with a high heat output
burner system (up to 60,000 W/200,000 Btu), adjustable heat control and a
propane hose/regulator attachment. This product is designed for outdoor use
only.
Generally, the pot is filled with oil, placed on the cooker stand and heated to
the manufacturer’s recommended temperature (typically 177ºC / 350ºF). The
turkey is placed in the frying basket or on the hanger and immersed in the pot
for frying. One of the appealing features of this product from the consumer’s
perspective is that the turkey can be cooked in a fraction of the time it would
take to cook it in a conventional oven.
Underwriters Laboratories (UL) recently conducted tests on various turkey
fryers and as a result has taken the position to not certify any of the
models to the standards that currently exist.
The following outlines some of the general concerns that have been expressed
about the fryers.
The burner’s high heat output in combination with the lack of thermostat control can very quickly raise the oil’s temperature to its ignition point.
The units can easily tip over, potentially resulting in burn injury and oil ignition.
If the pot is initially overfilled with oil, it will overflow when the turkey is immersed resulting in potential burn injury and oil ignition.
Partially frozen or wet turkeys placed in the fryer can result in splattering or boil-over.
The sides of the cooking pot, lid and handles get dangerously hot, posing severe burn hazards.
Turkey fryers would require approval under Ontario Regulation 212/01, Gaseous Fuels, administered by the Technical Standards and Safety Authority.
A video clip of UL’s turkey fryer test can be found on their Web
site at
www.ul.com/consumers/turkeys.html.
Use of these turkey fryers should be strongly discouraged. However, where
persons insist on using these products, the precautions listed below should be
followed.
The fryer should always be used outdoors and at a safe distance from buildings, overhanging structures and other combustible materials. Never use the fryer on wooden decks or in garages.
The fryer should be used on a flat, stable surface to reduce the risk of accidental tipping.
Never leave the fryer unattended, as most units do not have thermostat controls. Use the thermometer provided to regularly monitor oil temperature.
Never heat oil above the temperature recommended by the manufacturer.
Never let children or pets near the fryer when in use or after use. The oil inside the pot can remain dangerously hot hours after use.To avoid oil spillover, ensure that the fryer is not initially overfilled with oil prior to immersing the turkey.
Do not move fryer during operation or while oil is hot.
Use well-insulated potholders/mitts when touching the pot. Wear safety goggles to protect your eyes from oil splatter.
Ensure that the turkey is completely thawed and dried before frying.
Keep an all-purpose fire extinguisher nearby and know how to use it. Never use water to extinguish a grease fire.
Ensure the propane cylinder is maintained in the upright position so that only vapours will flow to the burners. Ensure the propane cylinder is secured in a stable location so that children and pets cannot tip over the cylinder.
A task group consisting of representatives from UL, Canadian
Standards Association (CSA) and turkey fryer manufacturers has been formed to
review these safety issues. A proposal for changes to the current harmonized
standards, CSA 1.18-2002/ANSI Z21.89-2002-“Outdoor Cooking Specialty Gas
Appliances” is expected to be available in the near future.
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