Following the latest blaze at a fried food takeaway in Norbury yesterday, firefighters are sharing their advice for cooking with hot oil.
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London Road was closed for a couple of hours as the London Fire Brigade dealt with the blaze. Part of the ground floor of the building was damaged by fire. Five people left the building before the Brigade arrived. There were no reports of any injuries.
The fire is believed to have been caused by a fire in a fryer spreading into the extraction system.
A London Fire Brigade spokesperson said: “Cooking should never be left unattended on the hob or grill – if you have to leave the kitchen, turn off the heat.
“Cooking with hot oil can be really dangerous and the risk increases when you start frying food more than once. All it can take is for you to become distracted for a few seconds and your cooking oil can quickly go up in flames.
“Never fill a pan more than one-third full of fat or oil and make sure food is dry before putting it in hot oil – oil and water are a dangerous mix.
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“If the oil starts to smoke, it’s too hot, so turn off the heat and leave it to cool.
“We also advise using an electronic deep-fat fryer if possible – they have automatic temperature controls and are much safer.
“It’s also really important to keep the hob, cooker hood and extractor fan clean too – built-up fat and grease can ignite and cause a fire.”
The Brigade took its first emergency call at 12.29pm yesterday, and the fire was under control by 1.30pm.
But it had taken around 25 firefighters and four fire engines from Norbury, Tooting and Mitcham fire stations to deal with it.
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