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Q & A: exploding fryer?

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Most recent answer: 07/29/2014
I have been asked to conduct an experiment whereby a gallon of water will be placed in the bottom of a deep fat fryer and 40 lbs. of Canola oil will be placed on top. The fryer will be turned up to 400oF with an overshoot of ~70oF = 470oF. The smoke point for Canola is ~ 475oF. My concern is the water will start to boil in the base of the fryer causing turbulence which in turn will cause the water and 470oF oil to mix. With an expansion ratio of 1:1700 for water to steam I am concerned with the potential of a bomb effect. Any thoughts?
- Jim Roberts (age 60)

Your concerns sound very well founded. Who asked you to do this?  A local burn doctor short of work? Or a beneficiary of your life insurance policy?

Mike W.

(published on 07/29/2014)

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