Chip pan fires

A chip pan fire starts for one of two reasons. First the oil in the pan may overheat. Second the oil or fat spills over onto the cooker and catches fire.

Avoiding fires

• Best of all do not use a traditional chip pan. A deep fat fryer is safer but oven or microwave chips are safer still.
• Make sure that if is never filled more than two thirds full and preferably not even a third full.
• Dry the chips before putting them in the fat so that the fat does not bubble so much when they are put in.
• Never leave the pan unattended when the heat is on. If you are likely to get distracted set the timer on the cooker or use a noisy egg timer to remind you to give your undivided attention back to the chip pan with the hot oil.
• Before you put the chips in the pan, test the temperature by putting in small piece of bread. If the bread crisps up quickly then the oil is ready.
• Never put food in the pan if the oil begins to give off smoke. Turn off the heat and leave the oil to cool, otherwise it could catch fire.

Dealing with a chip pan fire

• Stay calm and starting thinking rather than panicking.
• If possible to do so safely turn off the heat but do not lean over the pan to reach the cooker controls.
• Never try to lift a burning chip pan as it will be very hot and if you drop it will spread the fire and put you and others in further danger.
• Never throw the pan through a window.
• Cover the pan with a damp cloth or better still a damp tea towel or damp towel and leave it to cool for at least 30 minutes.
• Never throw water onto the flames as this will spread the flames.

The information for this article was drawn from the web sites of various fire brigades including Lothian and Borders. Further advice about fire safety on various topics can be found on the www.fireservice.co.uk web site.