Hi, We're due to bring a large industrial fryer on line in a few months and I was wondering if there was any industry specific guidance relating to their safe use? Frying with oil on this scale is a new experience for me and whilst I can apply the general principles and practices, specific guidance or info would be most welcomed. I've requested a site visit to a few businesses who use the same unit to see how they've managed theirs but unsurprisingly they're not keen to open their doors. The unit is an immersing type of fryer in which the oil is contained in the lower part of the tank and the product conveyors lower in to the oil resulting an a sealed unit during operation with the product passing through it. Fire suppression has already been installed. Many thanks and happy Friday to everyone!

Also: Auto shutdown of the conveyor on alarm so that burning items ( doughnuts?) are not carried to spread the fire further. Is the fire suppression single shot or capable of multiple attempts? Is the energy source also shut off? Staff training and education on what to do if...