Transporting. Where hot oil must be transported over a step or other significant uneven floor area, the filtration unit is not a suitable mode of transportation. In this case, the oil must be cooled to below 110F before it can be manually transported in a stainless steel pail. PPE is not required when handling oil that is below 110F. Where available, an oil shuttle is an acceptable means of transporting hot oil directly from the cooker/fryer to a disposal container designed to connect with the shuttle. When adding oil to cookers or fryers with oil greater than 110F, all approved PPE must be worn. When adding oil to cookers or fryers with oil that is less than 110F no PPE is required to be worn. In all cases, oil must be poured onto the front shelf of the fryer vat. When oil (less than 110F) is added back to a cooker or fryer with oil that is less than 110F, no PPE is required to be worn. If any of the oil is greater than 110F it must be added only with the use of a filtration unit and with all approved PPE. Saucepans are not acceptable.
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