Fettexplosion
The boiling point of frying fat is over 100°C.
At a temperature of 100°C, water turns into steam. Therefore, if a jet of water is directed at boiling or burning fat, the water evaporates instantly.
The steam drives the burning fat apart, increases its surface area and can lead to an explosion.
Most fires are caused by overheating of the fat.
Sufficiently heated frying oil has temperatures well above 100°C. If water, e.g., in the form of ice in frozen food, gets into hot oil, it evaporates immediately.
This results in a significant increase in volume.
One liter of water produces about 1,700 liters of water vapor.
This results in an eruption-like foaming of the fat, which suddenly ignites when the air is swirled: fat explosion
Deep fryers must bear the VDE mark. Extractor hood filters must be checked regularly.
Deep fryers should never be operated under switched on extractor hoods.
Volatile fat components form highly flammable mixtures with sufficient air turbulence.
Be careful not to overheat the frying fat; only use high-boiling fats and never use normal household oil for frying.