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