Lifecycle Quick Tip: Allow frying oil to cool to below 120 degrees before disposal

Fry Cook

Most food is optimally fried at temperatures between 320 – 375 degrees F.  Oil that is approximately 150 degrees F or more will instantly scald skin and cause injury.  It is very important to cool oil to at least 120 degrees F before disposing of.  At this temperature it is unlikely that a burn injury will occur.

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