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Re: Update on cooking hydralic oil
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Posted by jeffcat on April 03, 2007 at 00:43:22 from (216.107.36.157):
In Reply to: Update on cooking hydralic oil posted by Gary in Mozarks on April 02, 2007 at 21:25:01:
I work in the commercial food business. I work on kitchen equipment and see a lot of fryers. When oil gets up into that 425+ degree range you get smoke. A little high and POOOOF. Those oil fires start slow but man they speed up REALLL quick. With a fryer you can slide a sheet pan over it and smother it. Lucky you didn"t fry you building! Jeffcat
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