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Robert E. Thomas
Information Specialist
573-882-2480
ThomasR@missouri.edu
Published: Nov. 19, 2007
Story Source: Eric Evans, 573-884-8984; Steve Sapp, 573-874-7556
Editor's Note: Accompanying video sound bites and b-roll are available for viewing or download at http://umsystem.edu/video.
Misuse of turkey fryers can belike setting off a small bomb
COLUMBIA, Mo. - It can happen in a split second. The explosion of searing cooking oil from an improperly used turkey fryer can cause serious burn injuries and damaging fires.
Just how fast such a disaster can happen was shown in a joint demonstration by a University of Missouri Extension emergency management specialist and the Columbia Fire Department.
The fryer was placed in an open space on concrete away from any structure. Firefighters then dipped a frozen turkey into the fryer placed on a small simulated house deck. The frozen ice crystals set off the hot oil.
Searing oil exploded out of the fryer, spilling onto the propane burner and spewing on the firefighter and deck.
"It's the equivalent of a small bomb, in a sense, because that grease will ignite extremely quickly, and it wants to run everywhere. The fire will not stay contained just in the pot on the stove," said Steve Sapp, Columbia fire marshal.
"The first thing is to have all the safety devices in place and read all the instructions and be prepared for any kind of emergency," said Eric Evans, MU Extension emergency management specialist.
"Your turkey has to be absolutely dry. Oil and water do not mix. You have to put the turkey into the oil very slowly. Sometimes people get excited and drop the bird in the oil because they are standing over a gallon of hot, bubbling oil," he said.
It is critical to have the right volume of oil in the cooker ahead of time. You should measure carefully so that it does not overflow when you place the turkey in the cooker. You can do a simple volume test by putting the turkey in the cooker with water and then taking it out and drying the turkey and cooker, he said.
Underwriters Laboratories, which tests products for safety, refuses to certify turkey fryers because of the danger of flammability. The UL reported 112 fires or burns attributed to improper use of turkey fryers in recent years.
"Based on our observations, the fryers used to produce these great-tasting birds may not be worth the risks," said John Drengenberg, UL consumer affairs manager.
"These cookers do have an inherent hazard with them and can cause a lot of damage," said Evans.
"Many people do not read the safety instructions, which are very clear about how to measure volume, or people get careless and skip other steps. When you skip a step, you are asking for trouble. People tend to underestimate how dangerous these kinds of fryers are," he said.
You need to have a plan in place for any emergency and an ABC dry fire extinguisher. Never throw water on an oil fire, he said.
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| Columbia Fire Department firefighter Lt. Klifton Bullard dodges an explosion of hot cooking oil from a turkey fryer after placing a frozen turkey in the cooker. A joint demonstration between the department and a University of Missouri Extension emergency management specialist showed the inherent danger in the improper use of such fryers. |
