Chip Pan Fires
What causes a chip pan fire?
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Chip pan fires start when oil of fat overheats and catches fire,
or when oil or fat spills on to the cooker because the pan has
been filled too high.
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They can also start when wet chips are put into hot oil,
making it bubble up and over flow.
Preventing a chip pan fire
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Never fill the pan more than a third full with oil of fat.
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Never leave the pan alone with the heat on - even for a few
seconds.
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Dry chips before putting them in the pan.
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Never put chips in the pan if the oil has started smoking.
Turn off the heat and leave the oil to cool down, or else it
could catch fire.
In the event of a chip pan fire
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If your chip pan does catch fire - don’t panic, and don’t move
the pan. Serious burns are often caused by picking up the
pan and running outside with it.
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If it is safe to do so, and you don’t have to reach across the
pan, turn off the heat.
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Never throw water, or use a fire extinguisher.
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If you can, drape a damp cloth or towel over the pan to
smother the flames.
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Leave the pan to cool down for at least half an hour.
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If you can’t control the fire yourself, close the door, get out
and tell everybody else to get out.
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Call the fire brigade. Don’t go back inside whatever the
reason.
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