Chip pan fires

Chip pan fires cause more injuries from fire in your home than anything else. On this page you'll find fire safety advice and information to help prevent fires starting in this way.

Chip pan fires start when oil or fat overheats and catches fire or when oil or fat spills onto the cooker because the pan has been filled too high. They can also start when wet chips are put in hot oil making it bubble up and overflow.

Here are some simple rules to help you fry food safely:

• Never fill the pan more than third full with fat or oil.
• Never leave the pan alone with the heat on - not even for a few seconds.
• Dry chips before putting them in the pan.
• Never put the chips in the pan if the oil has started smoking. Turn off the heat and leave the oil to cool down, or else it could catch fire.
• If your chip pan catches fire - don't panic. Don't move the pan.
• Turn off the heat if it's safe to do so, but never lean over the pan to reach the controls.
• NEVER throw water or use a fire extinguisher on the fire.
• If you can, drape a damp cloth or towel over the pan to smother the flames.
• Leave the pan to cool down for at least half an hour.
• If you can't control the fire yourself, close the door to the room, get out and tell everybody else to get out.
• Call the fire brigade. Don't go back inside whatever the reason.

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