The use of a frying pan for shallow frying and a powered deep-fat fryer with or without a lid. The use of a gas- or electrically-heated grill.

Cleaning the insides of ovens using powders, liquids, gels, sprays and pads.

The disposal of food waste including cooked and uncooked material.Disposal of unwanted / irreparable equipment.

This short document gives advice on some of the things to consider at the end of term, or when a room is to be taken out of use for a period of time.