Which of the following is NOT a best practice when managing fryers?

Leaving wet baskets over fryers is not a best practice because it can lead to several issues that compromise both safety and food quality. When water from wet baskets drips into hot oil, it can cause the oil to splatter, creating a safety hazard for staff working in the kitchen. This moisture can also lead to oil degradation and contamination, negatively impacting the taste and quality of food.

In contrast, covering unused fryers is a good practice as it helps maintain cleanliness and protects the fryers from potential contaminants. Turning off fryers during slow times is practical for energy efficiency and prolongs the life of the equipment. Using a skimmer to reduce sediment is essential for maintaining oil quality and ensuring that food is cooked in clean oil, which helps improve overall food safety standards.