This Deep Fryer Operation & Oil Change SOP (Safe Operating Procedure) covers running a commercial deep fryer and changing its oil safely. It covers checking oil levels and condition, keeping water away from hot oil, lowering baskets to avoid splash, isolating gas or electric fryers, cooling oil before draining and filtering, and disposing of used oil correctly. It's written by WHS specialists, aligned to Australian WHS legislation, and fully editable in Microsoft Word.
Who it's for
Takeaway and fast food outlets
Restaurants, cafes and pubs
Fish and chip shops
Clubs, hotels and function centres
Food trucks and mobile caterers
Use it to
Train and induct workers in exactly how you expect the task to be done
Keep a clear reference at the machine, in the vehicle or on site
Record competency with the built-in sign-off
Show clients, insurers and auditors your safe work methods are written down
What this SOP covers
Severe burns from hot oil, baskets and fryer surfaces
Oil splash from moisture, ice or wet food
Oil fires and incorrect extinguishing
Slips on oil or water near the fryer
Manual handling of hot or used oil containers
Electric shock from faulty components or water on electric fryers
Gas leaks or fire from damaged or poorly isolated gas fryers
Skin and eye irritation from filtering agents and degreasers
Cuts and pinches from baskets, filter papers and components
What's included
8 pre-operational checks, from inspecting the fryer and gas or power connection to oil level, extraction, and the fire blanket and Class F extinguisher
A 10-step operating procedure covering heating, lowering baskets, wet and frozen food, supervision, spills and monitoring oil condition
Isolation and lockout of gas or electric supply, and confirming oil has cooled with a probe thermometer before draining
9 shutdown, housekeeping and post-operation steps
Emergency actions for oil fires, hot oil burns and oil spills
PPE checklist and a list of related documents
Competency acknowledgement and worker sign-off
Space for your logo, SOP number, version and review dates
Why use this template
Saves hours compared with writing an SOP from a blank page
Written as clear, numbered steps that workers can follow on the job
Fully editable, so you can match it to your equipment, site and how your team works
The competency sign-off gives you a training record from day one
How it works
Buy online and download straight away. You'll also get an email with your link.
Add your logo, company name, SOP number and dates.
Check it suits your equipment and site, and edit anything you need to.
Train your workers and have them sign the competency acknowledgement.
Need more than one SOP?
This SOP is also included in the Ultimate Hospitality & Events SOP Bundle. At $197 for the whole bundle, it works out much cheaper than buying SOPs one at a time.
Common questions
Does it cover both gas and electric fryers?
Yes. It covers isolating the electrical supply or shutting off the gas at the isolation valve, with lockout and tagout, before cleaning, maintenance or an oil change.
What should workers use on an oil fire?
Never water. The SOP directs workers to smother it with a fire blanket or use a Class F wet chemical extinguisher if trained, switch off the supply if safe, and evacuate.
Does it cover food safety?
No. Food hygiene, temperature control and allergen management are covered by your food safety procedures.
Can I change it?
Yes. It's a Microsoft Word file, so you can add, remove or change any step, check or hazard, and add your own logo and details.
Does it suit my state?
Yes. It's written to the model WHS laws and suits all states and territories, including Victoria under the OHS Act and Regulations.
What if it doesn't suit my work?
You're covered by our 30-day money-back guarantee if it isn't fit for purpose.
