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variable quantity, dependent largely upon the degree of heat of the fires. This fume is quite
familiar to those who have seen kitchen fat melted in coppers by direct fire heat on fat-melters'
premises. It is probably due to the charring of the layer of fat or oil next to the pan. Currents
are set up by the heat and by the moisture on the fish and potatoes, and gradually the whole mass
of fat and oil becomes darker in colour and charged with the bluish coloured fume. In support
of this conclusion it was observed that when the tires were first lighted and the temperature of
the fat or oil became high (before fish or potatoes were put into the pans), a large quantity of blue
fume was given off". The temperature being much higher when neither fish nor potatoes were in
the pans, the stillness of the mass and absence of moisture led to increased charring.
B—The Furnace and Frying Apparatus.—One of the best forms of apparatus in use at
the present time is made of enamelled metal, fitted with movable copper pans, heated by gas
The heat can be so readily adjusted that burning or "firing" of the oil or dripping need never
occur, and the pans and every part of the apparatus can be most effectually cleansed. The cost
of working this form of apparatus is greater than when a coal or coke-heated furnace is
employed. An ordinary two-pan gas-heated apparatus, with one pan in use at midday and
both at night, including four shop lights, consumed 55,000 cubic feet of gas in the quarter
ending December. The gas costs 2s. 2d. per 1,000 feet, and deducting 13s. as the estimated
value of the gas consumed by the four shop lights, the net cost of the gas consumed by the frying
apparatus was £5 6s. If the apparatus had been heated with coal, probably 3 tons would have
been used, and, estimating the cost at £1 per ton, the total cost would have been £3.
Another form of apparatus in much more common use is a brick furnace, faced with glazed
bricks heated by coal or coke.
The prevalent method of dressing or lapping the metal furnace top over the inner edge of the
pan is objectionable on the following grounds:—
1. The space between the dressing or lapping and the pan allows cracklings, frying debris, and
other matters to accumulate: in some cases the frying has caused these matters to be
forced under the bed of the metal top and actually raised it from the brickwork.
2. It is impossible to thoroughly cleanse the pan without removing the furnace-top, and
it follows that this is very seldom done.
3. The oil boils up between the dressing or lapping and the sides of the pan on to the
brickwork and fireclay of the bed. In the event, therefore, of there being a crack or
fault in the fireclay or brickwork the oil might reach the fire with dangerous results.
4. These conditions cause effluvium.
The frying pans should be flanged all round the outer edges, and set with the flanges overlaying
raised edges of the metal furnace top or bed, which should be constructed of white metal (see
Plate 1, Fig. 5), similar to that usually employed on the top of metal furnaces. The advantages of
this form of pan and setting are:—
1. When the oil boils over, it runs over the flanges on to the metal furnace top and is held
there. It is impossible for it to reach the brickwork or the fire, hence there is no risk of
" firing."
2. The inner surface of the pan is fully exposed to view, there is no overlapping metal work
to retain cracklings, frying debris, or other solid matters, and the surface can be readily
and efficiently cleansed.
For cleansing purposes it would be better if the flue doors were fixed at the sides of the
chimney breast, instead of in front. The flues could then be more conveniently cleansed, the
furnace top, pans and fittings would not be so liable to get soiled, and oil and dirt would not
accumulate on the doors and frames as when the flues arc fixed in front.
Brick furnaces vary in height from 2 ft. 6 in. to 3 ft. 6 in. The latter height is preferable.
If the furnace is built low, a larger opening is required between the front of the hood and the
furnace top in order to enable the attendant to watch the frying. This is objectionable, inasmuch
as such a large opening makes it more difficult to properly dispose of the vapours.
Where practicable it is desirable to fix the fireplaces at the ends of the furnace, and
not in front as is usually the case. This suggested position of the fireplace would add to the comfort
of the attendant, and, where females are employed, there would be much less chance of their
clothing coming into contact with the fire. It would also conduce to the floor being kept in a more
cleanly condition.
The usual practice is to stoke these furnaces with a combination of soft coal and coke; bur,
anthracite coal would be preferable, as it burns without smoke or fumes, is perfectly clean and free
from dust, and its heating power is well known.
C—Appliances for Dealing with Offensive Vapours.—In a very large majority of the premises
inspected hoods for the purpose of collecting the vapours evolved in the process of frying
were in use, but they were, as a rule, defective in one or more of the following respects:—
1. They were not designed in such a way as to ensure the efficient gathering up and proper
disposal of the vapours.
2. Their ventilation generally was inadequate and inefficient.
3. The mouth of the hood was not large enough to properly cover the furnace.
4. The distance or space between the mouth of the hood and the furnace top was too great.
5. The ends between the mouth of the hood and the furnace top were left open, thus allowing
draughts to sweep across and carry the vapours through the shop into the external air.