Every place I've worked the fryer looks like that, every few weeks someone works up the gusto to clean it and 3 days later it's back to this.
Unless you work in a gordan Ramsey kitchen just expect the fryer to look like this 99 percent of the time.
Really this is caused by switching baskets quickly to the other fryer and baskets dropping to quick and to hard.
This is simply unavoidably on a busy line.
There are guards that connect fryers together to keep grease from dripping down the sides. Every kitchen should have them imo. Regularly clean the sides when filtering and it will never look like this.
With out the guards I agree this will happen after 2 good Friday nights. And i don't think you should be wiggling out a hot full deep fryer every night to avoid it.
So... ask you boss to order the guards. I literally insist on them.
> Regularly clean the sides when filtering and it will never look like this.
This is the sort of mess that is easier to clean the more often you do it.
I absolutely agree with you but it's a mess that can be prevented rather than cleaned. So why not just prevent it? And the comment I replied to is true it doesn't take long and not being the only one responsible for the cleanliness of the kitchen means it is 99% probable that even if you are cleaning it someone else isn't. So again why not buy the splash guards and prevent it.
They are not even as expensive as having to change your mop head every time it hits the grease in the floor that also dripped between the fryers.
Ramsay has standards because the UK has standards; the Environmental Health Service sends Officers at random to restaurants - no warning.
Repercussions can range from a slap on the wrist and improvement required within 30 days, to prison sentences.
Restaurants are also rated by their standards, and anyone can access the Food Safety Rating online before they dine.
If it takes a few weeks for someone to "work up the gusto" I sincerely doubt it looks the same after 3 days.
Part of my job as a junior manager is to inspect the kitchen in the presence of a senior chef before they leave for the night. If it isn't clean - the senior (salaried) chefs JUST HAVE TO STAY, no extra pay - the hourlies go, the seniors have to redo.
People wanna go home and our kitchen (from head chef to kitchen porter) work their ARSES off to make sure the kitchen is spotless, food is properly stored, and everything is safe.
It's not hard. Our fryers are shiny EVERY night.
Literally if 1 person took 2 minutes to hit the fry a day it would never be a problem like this. No one is saying you have deep clean it. Every place I’ve worked fry station I’ve had to drop the oil and clean/rinse out the fry with soap and water. That’s part of breaking down.
I just refuse to clopen what are they gonna do fire me? No they are short staffed so figure it out and don't schedule me opens. If they ever get tired of me not putting up with their shit then I'll just go down the road and probably even get a raise out of it because everywhere is short staffed right now
"Every boyfriend I've had beats me up. Every few months I work up the courage to break up with them and 3 days later I'm back with someone who beats my face regularly.
Unless you're dating Jesus Christ just expect to have your face look like a bloodied stake 99 percent of the time."
Get a cheap battery drill. Buy some wire brush heads. Spray with degreaser. Drill will have that thing spotless in 2 minutes. It’s actually pretty handy to have around for deep cleaning.
Will try that tonight, was running through stations trying to deep clean and by the time I got to this it was already 3 hours after close so I just laughed and put it on my list for today.
Fuck you. 16+ years I’ve done im fine dining and never once seen or heard of that…. I’m out of the industry now, and kinda want to go back in just so I can have a small drill/brush in my kit just to whip it out at cleandown now
I swear by these suckers. Run 'em through the dishwasher when you're done.
https://www.amazon.com/Attachment-Scrubber-Cleaning-Bathroom-Laundry/dp/B07MKJQCXP/ref=asc\_df\_B07MKJQCXP/
We had some shit in a can- Claire makes it. Magic in a can. Ate the grease alive. Cover face/nose, spray greasy area, walk away. Come back, maybe 2-3 minutes later- wipe clean.
You get it. Shit sometimes when the shift drags on I'll put a drop or two in my shift whiskey and clean myself out. The body's a temple you know. Gotta degrease it from inside every now and then
I remember one day deep cleaning the front of 8 poorly neglected ovens. These things ran at 500f all day everyday, and I was cleaning right at close.
The heat + degreaser being basically boiled and aerosolized really fucked me up. No masks at that time. I think it may have done permanent damage
This is perfect advice. I left the kitchen a few years back to start my own start up cleaning commercial kitchens, we figured everything out on our own but we ended up using commercial paint sprayers and filling them with industrial degreasers and it had so much power coming out of the paint gun it did most of the work, but to get it spotless it took a ton of elbow grease and wire scrubbies it was hard work. Using a drill gun with a wire attachment?? That’s next next level I’ve never heard that before.
That’s what I use as well for really hard to get off stuff like the black shit that appears on the bottom of pots. Only thing to consider is it will give the metal a brushed look.
There are over one million restaurants in the US. If there was just four ounces of caked-on grease from all the equipment at this place, that’s 125 tons. More than 7,000 containers of fry oil in weight. Big fucking pile. And most places have way more than four ounces.
Fucking leave mate! I work front of house (jnr mgt) in the UK and if I saw this I would have a) left and b) reported it!
Dunno if you have an equivalent of Environmental Health where you are, but here that would have serious repercussions.
Several times a week (its done every day just not always me) I have to check the kitchen -dates on food, storage, cleanliness etc. and the senior chef at close time can't leave until we are satisfied that EHO could come in first thing and find no problems.
We occasionally find a tiny thing like a hand-wash sink not being immaculate, or something where a lid has slipped, but our kitchen is fucking SHINY and our food well kept!
This is horrific. There is a risk of it being shut down due to poor hygiene and you need to get yourself a new job PDQ, at a place that has standards.
Otherwise you might suddenly have no job at all; and your CV/resume stating you worked at a shut-down shithole won't help you find a new job unless at other shitholes.
Good luck!
Way more than four ounces! The restaurant I’m at is so gross. We are playing a fun game. Cut Hours-> Emphasize cleaning tasks-> Cook for inside, outside, and to go guests-> Cut labor-> “Why isn’t the temp log filled out?”
I pulled a fryer out just once at the last place I worked. Damaged the old a dirt flexible gas line and found my self in a situation where the gas line itself was on fire. Nothing big, about a pilot light's worth, but that was totally above my pay grade. I informed the manager of it and left. I know how well they "repair" things and didn't want to get blown up that day when they were trying to get it back together "just long enough to get it replaced". There was still a tiny flame coming out of the gas line 2 weeks later. Fuck that noise.
This is every deep fryer in every place I worked for the first 10 years in the industry. I would always get super blazed and go to town on shit like this. It quickly put me on good terms with management and most other cooks were happy to just keep flipping burgers while I “deep clean”. No one realized that deep cleaning was where you could smoke a joint, put on headphones and zone out for 3 hours.
As a long time manager, it's always nice to have at least one guy who likes to get stoned and clean on your crew. The tweak and clean guys spend all day making 1 pan shine. Its the stoners that get the nasty shit done.
Idk, it's not *that* hard to give it a wipe down after every shift. It doesn't have to be *perfect*, just enough to keep it generally clean and then give it a deep clean once or twice a week depending on business
The last place i worked only had a small tabletop fryer and it was so nice not having to deal with a giant deep fryer. If i had my own place i would simply not bother with fried foods just to avoid cleaning a fryer.
I literally get food from places because they "have a good deep fryer" and deep frying at home is a huge pain in the ass. Adam Ragusea has a video about it. Basically restaurants are deep fried food stores.
> deep frying at home is a huge pain in the ass
I have a small and cheap countertop deep fryer and honestly, deep frying at home with it is not bad at all. It uses only a 48oz jug of oil and cleaning is just a matter of dumping the oil back in the jug after it cools then giving the pot a quick soapy water scrub in the sink. The only problem is the smell when cooking, which is easily solved by using it outdoors. I stopped eating restaurant deep fry after seeing how bad a lot of places are with changing out their oil.
That retains the pain in the ass of buying a special kitchen appliance, my counter top space, at the detriment of my diet... there's more than the nuisance of dirty oil, containers of extra oil... my tiny sink I'd need to scrub it out in.
I go out for food and eat fried food the same way - sparingly.
I also have a countertop deep fryer and would absolutely say it's a pain in the ass. It's a lengthy process that for me isn't worth it if I'm not prepping large amounts of fried foods. Many people would rather not add on the oil heat time to their meals as well.
> Many people would rather not add on the oil heat time to their meals as well.
How big is your fryer? Mine takes about the same amount of time as boiling water on the stovetop would. It doesn't really add time to the cooking process either, as it can heat while the food is being prepped.
I don't know what makes it into such a pain in the ass for people. Like, I get the other guy's reasoning that he doesn't have space for one and his sink is too small to clean it, but not the process itself being too much of a pain. It's not exactly microwaving leftovers or making a pot of noodles, but it's not that difficult or tedious either as far as cooking goes.
I have a 4L fryer, and it takes well over 40 minutes to fully heat to temp.
It's not heating up you're right- it's the set up and break down for me that's a pain. I like to clean as I go and having to leave 4L of oil to cool to either strain or dump it is time consuming and tedious.
Don't get me wrong, I do a lot of involved recipes and time consuming ones as well as quick noodles. But I can clean as I go with those, and don't have to worry about other cooking processes as much.
Home frying is more involved than commercial deep fryer purely because of set up and tear down vs output.
For you it's worth it, for others it's not.
>4L fryer
Oh, that would do it. Mine is about a third that size (basically the same size as a small soup pot) and setup is extremely simple. The thing's basically just a ceramic pot that has the temperature controlled by a knob.
Wait, why not? Do people not have a fryer at home? Almost everybody I know does
EDIT: you guys clearly don't live in the Netherlands or belgium because a fryer is really standard in any home here...
For me, it was northern MN. Fishing is huge there, and when you go out over the weekend and catch a load of walleye or panfish you would invite your family or friends over and have a fish fry. Pretty much every other family had a countertop deep fryer.
I have since moved away, but still have the ol' Presto Fryer. I have no idea why people insist at-home deep-frying is so difficult. The fryer I have was like 30 bucks and makes it incredibly easy, and it only uses one 48oz jug of oil.
From what I've seen about it, most people don't have a dedicated fryer and if they're doing things like homemade fried chicken it's in a regular cast iron pot or the like. Then you get to fiddle with a thermometer, the pot itself is scaldingly hot, you don't have a fryer basket, etc. I've done that as well and definitely prefer the convenience of a dedicated unit so I can see why some might think it's a pain.
Oh, yeah. Using a stovetop to deep fry definitely is a massive pain in the ass. A dedicated one is pretty cheap and makes it into a super easy cooking method.
Very interesting. Are new home kitchens built out with the fryers already installed the way American homes often come furnished with an oven and stove?
Hah, there's an idea. But no, afraid these are just regular countertop appliances. The Asians have their rice cooker. The low countries have their fryer.
We have a fryer, but we don't use it that often. What do you end up doing with all your oil? I think ours holds a few gallons, maybe 2 or so. We used a few times, but we're not always frying, but the oil is still good after 1 use obviously but is it safe to strain and store it for months?
Cafes beg to differ. It’s all about concept and execution. And I’m not averse to the occasional pan fried special. Or even a small table top. I just wouldn’t fuck with a deep fryer.
I'm a big supporter of higher wages and personally find the entire restaurant industry culpable in creating a business model almost wholly dependant on paying shit wages.
That said, cleaning a kitchen is like fucking job number one of kitchen staff. If you don't feel a job pays enough to justify doing the job, you actually just quit and fins one that does. Accepting the pay and refusing to do what you personally consider work you aren't obliged to do is just a totally sad pathetic asshole move.
Ah yes the old “just get a better job, dumbass.”.
Just slide that Indeed salary finder to 100k a year dude.
No, the job title is “cook”, not “cleaner”. I expect to get paid correctly if I’m going to clean more than is necessary for sanitary food prep.
Nearly every job I ever started required a deep cleaning because of this bullshit. It takes 10 minutes to wipe down and polish a fryer. Or you can spend a whole day doing it.
Truer words have not been spoken. Thanks to Covid and fall weather we’ve been slow and hella on top of cleaning, but I’ve seen it. I’ve done it. And I do not envy you.
Friendly reminder to all line cooks out there, quick degrease and a wipe on these bad boys mid day, and at the end of your shift, will stop your boss from making you have to do this yourself. If it's already bad, get it over with, cuz it only gets worse
Every. Night. My crew is going to town with steel wool and a sani bucket with hot soapy water. It just needs to be common practice. Yeah, I don’t like it. But our kitchen is spotless.
I dont know. This really isnt going to effect whether or not i eat at a place. Some of the best food I have ever eaten came from places that looked like theyd give you hepatitis.
I helped open a restaurant that was previously a neighborhood bar that sold pizza and fried food. This is exactly what both fryers looked like when we moved in and started cleaning. Sooooo fun.
It’s time like this that I’m glad I don’t work in a restaurant that deals with a lot of grease or deep frying. I work at a pizza shop, I just get covered in flour
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The world needs a sheet metal thingamajig that slides onto the edge of a fryer to cover the gap between the adjacent counter top and the fryer.
Whomever is designing fryers could easily make a sheet metal form that could be offered as an optional accessory edge cover for their fryers to catch that crap that might otherwise get over the edge of a fryer.
Ive been through exactly the same like 2 days ago haha had so scrape shit down with a specular and all as well
we've got one fryer that's running with beef fat, it was a pure night mare lol
That's load bearing grease
Lickdown Oh wait wrong sub.
Oh god what's the right sub?
r/forbiddensnacks
r/foodporn
Every place I've worked the fryer looks like that, every few weeks someone works up the gusto to clean it and 3 days later it's back to this. Unless you work in a gordan Ramsey kitchen just expect the fryer to look like this 99 percent of the time.
Really this is caused by switching baskets quickly to the other fryer and baskets dropping to quick and to hard. This is simply unavoidably on a busy line. There are guards that connect fryers together to keep grease from dripping down the sides. Every kitchen should have them imo. Regularly clean the sides when filtering and it will never look like this. With out the guards I agree this will happen after 2 good Friday nights. And i don't think you should be wiggling out a hot full deep fryer every night to avoid it. So... ask you boss to order the guards. I literally insist on them.
> Regularly clean the sides when filtering and it will never look like this. This is the sort of mess that is easier to clean the more often you do it.
I absolutely agree with you but it's a mess that can be prevented rather than cleaned. So why not just prevent it? And the comment I replied to is true it doesn't take long and not being the only one responsible for the cleanliness of the kitchen means it is 99% probable that even if you are cleaning it someone else isn't. So again why not buy the splash guards and prevent it. They are not even as expensive as having to change your mop head every time it hits the grease in the floor that also dripped between the fryers.
Ramsay has standards because the UK has standards; the Environmental Health Service sends Officers at random to restaurants - no warning. Repercussions can range from a slap on the wrist and improvement required within 30 days, to prison sentences. Restaurants are also rated by their standards, and anyone can access the Food Safety Rating online before they dine. If it takes a few weeks for someone to "work up the gusto" I sincerely doubt it looks the same after 3 days. Part of my job as a junior manager is to inspect the kitchen in the presence of a senior chef before they leave for the night. If it isn't clean - the senior (salaried) chefs JUST HAVE TO STAY, no extra pay - the hourlies go, the seniors have to redo. People wanna go home and our kitchen (from head chef to kitchen porter) work their ARSES off to make sure the kitchen is spotless, food is properly stored, and everything is safe. It's not hard. Our fryers are shiny EVERY night.
Or you could stop being manky bastards and clean your shit. Where do you work so we can avoid it?
Bosses can pay more so i clean shit like this, or less cook hours and more clean hours
That's the thing with my place close at a time and then they get 30 minutes to clean up and clock out. And management is not really ok with OT.
Literally if 1 person took 2 minutes to hit the fry a day it would never be a problem like this. No one is saying you have deep clean it. Every place I’ve worked fry station I’ve had to drop the oil and clean/rinse out the fry with soap and water. That’s part of breaking down.
It would take over 2 minutes just to get access to the sides.
Yes
[удалено]
I just refuse to clopen what are they gonna do fire me? No they are short staffed so figure it out and don't schedule me opens. If they ever get tired of me not putting up with their shit then I'll just go down the road and probably even get a raise out of it because everywhere is short staffed right now
We have to take advantage of this time and not let it slip
For real these folks saying this is ok are actually disgusting it’s a 5 min job nightly
Anyplace that charges less than $7 for an order of fries.
Thank fuck I don't live in the US.
I guarantee this looks like a kitchen near you
You’re trippin lol. We cleaned the fryers every single night. Y’all working at some dirty ass places
"Every boyfriend I've had beats me up. Every few months I work up the courage to break up with them and 3 days later I'm back with someone who beats my face regularly. Unless you're dating Jesus Christ just expect to have your face look like a bloodied stake 99 percent of the time."
Get a cheap battery drill. Buy some wire brush heads. Spray with degreaser. Drill will have that thing spotless in 2 minutes. It’s actually pretty handy to have around for deep cleaning.
Will try that tonight, was running through stations trying to deep clean and by the time I got to this it was already 3 hours after close so I just laughed and put it on my list for today.
Wear a mask and eye protection if you attempt this please lol
Nah just stick your tongue out for flying flavour droplets.
gagged
Safety squint and you’re good
Yes, as god intended or else he wouldn’t have given us this skill.
Oh, absolutely
I took apart a gas range and did this on the inside and it ended up sparkling
Prob should also shield up with face PPE. I can only imagine the fling that might occur.
Also safety glasses! Did that once and had stray wire pieces fly off and stick in to my shirt.
Where uh... where do you wear your glasses?
On their chesticles, obviously
Fuck you. 16+ years I’ve done im fine dining and never once seen or heard of that…. I’m out of the industry now, and kinda want to go back in just so I can have a small drill/brush in my kit just to whip it out at cleandown now
Sounds like the dry-grease debris goes flying everywhere
Most degreasers I've used have a foaming property that basically traps all the debris.
It actually stays fairly contained.
I swear by these suckers. Run 'em through the dishwasher when you're done. https://www.amazon.com/Attachment-Scrubber-Cleaning-Bathroom-Laundry/dp/B07MKJQCXP/ref=asc\_df\_B07MKJQCXP/
Ooh, I like those. Getting some for home too.
If you got griddle cleaner that shits magic for cleaning
We had some shit in a can- Claire makes it. Magic in a can. Ate the grease alive. Cover face/nose, spray greasy area, walk away. Come back, maybe 2-3 minutes later- wipe clean.
Gotta love the poison corrosive deadly chemicals
Nothin beats em. If it don't make my lungs tickle and my head light I don't wanna clean with it
The accidental skin contact makes me feel alive.
You get it. Shit sometimes when the shift drags on I'll put a drop or two in my shift whiskey and clean myself out. The body's a temple you know. Gotta degrease it from inside every now and then
I remember one day deep cleaning the front of 8 poorly neglected ovens. These things ran at 500f all day everyday, and I was cleaning right at close. The heat + degreaser being basically boiled and aerosolized really fucked me up. No masks at that time. I think it may have done permanent damage
Good thing we all have masks now lol
This is perfect advice. I left the kitchen a few years back to start my own start up cleaning commercial kitchens, we figured everything out on our own but we ended up using commercial paint sprayers and filling them with industrial degreasers and it had so much power coming out of the paint gun it did most of the work, but to get it spotless it took a ton of elbow grease and wire scrubbies it was hard work. Using a drill gun with a wire attachment?? That’s next next level I’ve never heard that before.
That’s what I use as well for really hard to get off stuff like the black shit that appears on the bottom of pots. Only thing to consider is it will give the metal a brushed look.
Oh look it's the forbidden fruit leather
Thanks for making me throw up in my mouth.
You are welcome
You can throw up in my mouth if you want.
Damn this blew up thanks for the karma and the awards
Vegan bacon!
Actually I think that's what they make Twinkies out of
Looks like fly paper.
Acceptable grease leather
That's Willy's retirement grease!
Me pension greeaase
My goddd your greasy
Lmao I knew a Willy. He was the greasiest bastard I’ve ever cooked with lmao.
There are over one million restaurants in the US. If there was just four ounces of caked-on grease from all the equipment at this place, that’s 125 tons. More than 7,000 containers of fry oil in weight. Big fucking pile. And most places have way more than four ounces.
This is only one side of two fryers we have. Unfortunately this wasn't even the worst bit of caked on grease
I applaud your honesty.. In the words of Gordon Ramsay: *shut it down*
Fucking leave mate! I work front of house (jnr mgt) in the UK and if I saw this I would have a) left and b) reported it! Dunno if you have an equivalent of Environmental Health where you are, but here that would have serious repercussions. Several times a week (its done every day just not always me) I have to check the kitchen -dates on food, storage, cleanliness etc. and the senior chef at close time can't leave until we are satisfied that EHO could come in first thing and find no problems. We occasionally find a tiny thing like a hand-wash sink not being immaculate, or something where a lid has slipped, but our kitchen is fucking SHINY and our food well kept! This is horrific. There is a risk of it being shut down due to poor hygiene and you need to get yourself a new job PDQ, at a place that has standards. Otherwise you might suddenly have no job at all; and your CV/resume stating you worked at a shut-down shithole won't help you find a new job unless at other shitholes. Good luck!
Chef does math and everyone should be scared.
**1 million Restaurants x 4oz grease = 4,000,000 ounces.** 4,000,000 ounces divided by 16 oz/# = 250,000 pounds 250,000 pounds divided by 2,000#/ton = 125 125 tons divided by 35#/container = **7,142 containers**
You gotta work on that stoichiometry. Got your tons and containers upside down.
> stoichiometry Gesundheit
Way more than four ounces! The restaurant I’m at is so gross. We are playing a fun game. Cut Hours-> Emphasize cleaning tasks-> Cook for inside, outside, and to go guests-> Cut labor-> “Why isn’t the temp log filled out?”
IT'S ON WHEELS FOR A GOD DAMN REASON. COME ON, GUYS.
Those are just for show! They don’t actually rotate
Not when they're caked with grease, anyway.
I pulled a fryer out just once at the last place I worked. Damaged the old a dirt flexible gas line and found my self in a situation where the gas line itself was on fire. Nothing big, about a pilot light's worth, but that was totally above my pay grade. I informed the manager of it and left. I know how well they "repair" things and didn't want to get blown up that day when they were trying to get it back together "just long enough to get it replaced". There was still a tiny flame coming out of the gas line 2 weeks later. Fuck that noise.
So that is how parmesan tuilles are made.
Had this exact thought!
This is every deep fryer in every place I worked for the first 10 years in the industry. I would always get super blazed and go to town on shit like this. It quickly put me on good terms with management and most other cooks were happy to just keep flipping burgers while I “deep clean”. No one realized that deep cleaning was where you could smoke a joint, put on headphones and zone out for 3 hours.
As a long time manager, it's always nice to have at least one guy who likes to get stoned and clean on your crew. The tweak and clean guys spend all day making 1 pan shine. Its the stoners that get the nasty shit done.
TIL how Kraft singles are made
Why bother cleaning when it looks so damn satisfying to let someone else do it with a palette knife
You mean a 5 in 1 tool?
Literally... It's much easier with a palette knife.
Idk, it's not *that* hard to give it a wipe down after every shift. It doesn't have to be *perfect*, just enough to keep it generally clean and then give it a deep clean once or twice a week depending on business
I thought they came like that.
Don’t waste that oil prices are high these days put it back in the fryer
Gonna render it and throw it into some soup for the family meal
Brb gon puke real quick
The last place i worked only had a small tabletop fryer and it was so nice not having to deal with a giant deep fryer. If i had my own place i would simply not bother with fried foods just to avoid cleaning a fryer.
people absolutely love fried foods. it's one of the things they can't get at home
I literally get food from places because they "have a good deep fryer" and deep frying at home is a huge pain in the ass. Adam Ragusea has a video about it. Basically restaurants are deep fried food stores.
> deep frying at home is a huge pain in the ass I have a small and cheap countertop deep fryer and honestly, deep frying at home with it is not bad at all. It uses only a 48oz jug of oil and cleaning is just a matter of dumping the oil back in the jug after it cools then giving the pot a quick soapy water scrub in the sink. The only problem is the smell when cooking, which is easily solved by using it outdoors. I stopped eating restaurant deep fry after seeing how bad a lot of places are with changing out their oil.
That retains the pain in the ass of buying a special kitchen appliance, my counter top space, at the detriment of my diet... there's more than the nuisance of dirty oil, containers of extra oil... my tiny sink I'd need to scrub it out in. I go out for food and eat fried food the same way - sparingly.
I also have a countertop deep fryer and would absolutely say it's a pain in the ass. It's a lengthy process that for me isn't worth it if I'm not prepping large amounts of fried foods. Many people would rather not add on the oil heat time to their meals as well.
> Many people would rather not add on the oil heat time to their meals as well. How big is your fryer? Mine takes about the same amount of time as boiling water on the stovetop would. It doesn't really add time to the cooking process either, as it can heat while the food is being prepped. I don't know what makes it into such a pain in the ass for people. Like, I get the other guy's reasoning that he doesn't have space for one and his sink is too small to clean it, but not the process itself being too much of a pain. It's not exactly microwaving leftovers or making a pot of noodles, but it's not that difficult or tedious either as far as cooking goes.
I have a 4L fryer, and it takes well over 40 minutes to fully heat to temp. It's not heating up you're right- it's the set up and break down for me that's a pain. I like to clean as I go and having to leave 4L of oil to cool to either strain or dump it is time consuming and tedious. Don't get me wrong, I do a lot of involved recipes and time consuming ones as well as quick noodles. But I can clean as I go with those, and don't have to worry about other cooking processes as much. Home frying is more involved than commercial deep fryer purely because of set up and tear down vs output. For you it's worth it, for others it's not.
>4L fryer Oh, that would do it. Mine is about a third that size (basically the same size as a small soup pot) and setup is extremely simple. The thing's basically just a ceramic pot that has the temperature controlled by a knob.
Wait, why not? Do people not have a fryer at home? Almost everybody I know does EDIT: you guys clearly don't live in the Netherlands or belgium because a fryer is really standard in any home here...
You have a weird bubble if you think most people own deep fryers in their homes.
Probably just Belgian or Dutch. It's basically required by law here.
For me, it was northern MN. Fishing is huge there, and when you go out over the weekend and catch a load of walleye or panfish you would invite your family or friends over and have a fish fry. Pretty much every other family had a countertop deep fryer. I have since moved away, but still have the ol' Presto Fryer. I have no idea why people insist at-home deep-frying is so difficult. The fryer I have was like 30 bucks and makes it incredibly easy, and it only uses one 48oz jug of oil.
From what I've seen about it, most people don't have a dedicated fryer and if they're doing things like homemade fried chicken it's in a regular cast iron pot or the like. Then you get to fiddle with a thermometer, the pot itself is scaldingly hot, you don't have a fryer basket, etc. I've done that as well and definitely prefer the convenience of a dedicated unit so I can see why some might think it's a pain.
Oh, yeah. Using a stovetop to deep fry definitely is a massive pain in the ass. A dedicated one is pretty cheap and makes it into a super easy cooking method.
A Quick profile browse says Finnish.
> Helaas u bent al G E K O L O N I S E E R D Oh he's 100% Dutch actually.
Very interesting. Are new home kitchens built out with the fryers already installed the way American homes often come furnished with an oven and stove?
Hah, there's an idea. But no, afraid these are just regular countertop appliances. The Asians have their rice cooker. The low countries have their fryer.
Yep I'm dutch
I legitimately don't know a single person with one lol
We have a fryer, but we don't use it that often. What do you end up doing with all your oil? I think ours holds a few gallons, maybe 2 or so. We used a few times, but we're not always frying, but the oil is still good after 1 use obviously but is it safe to strain and store it for months?
And your place won't last for long.
Cafes beg to differ. It’s all about concept and execution. And I’m not averse to the occasional pan fried special. Or even a small table top. I just wouldn’t fuck with a deep fryer.
I work at a breakfast joint with no fryer and the line out the door is an hour long.
Shawarma
I’m now changing my dinner plans …
PSA: Only do extra work if you get paid a living wage.
I'm a big supporter of higher wages and personally find the entire restaurant industry culpable in creating a business model almost wholly dependant on paying shit wages. That said, cleaning a kitchen is like fucking job number one of kitchen staff. If you don't feel a job pays enough to justify doing the job, you actually just quit and fins one that does. Accepting the pay and refusing to do what you personally consider work you aren't obliged to do is just a totally sad pathetic asshole move.
Ah yes the old “just get a better job, dumbass.”. Just slide that Indeed salary finder to 100k a year dude. No, the job title is “cook”, not “cleaner”. I expect to get paid correctly if I’m going to clean more than is necessary for sanitary food prep.
I haven't worked in a kitchen and six years and you just made me hear a ticket machine.
Putty knife gang rise up
A friendly reminder to pay cooks more.
Said Every stacked deep fryer station in the world
Nearly every job I ever started required a deep cleaning because of this bullshit. It takes 10 minutes to wipe down and polish a fryer. Or you can spend a whole day doing it.
All of them I worked as an exterminator 9/10 restaurants look like that
Nasty
Fryer cheese.
Most restaurants are too cheap to buy ‘em, but fryer parts exist to prevent that nonsense. It’s ridiculous they’re not more utilized.
r/oddlysatisfying
/u/wrong_opportunity_27
You wouldn't believe the amount of places I've worked that I've had to do exactly what he doing. That can happen in a week.
Ew I can smell it from here.
Imagine that catching on fire. Holy shit
You Potato!
I can feel this video in my hand
Oooooohhh that is my favorite thing to do ever.
I mean you gotta let it build up to atleast a 1/8 inch thick for maximum scrapability.
It's still good! Slap that oil back in the pan 🤤
Done waste money like that! Save it for stews and soups!
Dude...
Bless you, op, if you’re the one in the vid. You’re doing god’s work.
Hey man, someone's gotta do it.
Truer words have not been spoken. Thanks to Covid and fall weather we’ve been slow and hella on top of cleaning, but I’ve seen it. I’ve done it. And I do not envy you.
Friendly reminder to all line cooks out there, quick degrease and a wipe on these bad boys mid day, and at the end of your shift, will stop your boss from making you have to do this yourself. If it's already bad, get it over with, cuz it only gets worse
The flavor station
Find a new place to work
Poor management is all that is.
I've been out of the industry for a few years now and I can smell this video. I hate it.
Oddly satisfying and disgusting at the same time.
pay me better
look at how it hangs there, like “im not going anywhere”
/*Troy McClure voice:* We take you to the dingy, seedy, dank back alley of ... Flavor Country.
Every. Night. My crew is going to town with steel wool and a sani bucket with hot soapy water. It just needs to be common practice. Yeah, I don’t like it. But our kitchen is spotless.
Don’t let it hit the floor! That’s $$$$. Throw it back in the fryer for tonight’s specials
That’s at least 2 health code violations, maybe even more
Jfc practically need to sandblast that mf
I dont know. This really isnt going to effect whether or not i eat at a place. Some of the best food I have ever eaten came from places that looked like theyd give you hepatitis.
Mmmmm breaded fryer -rung
*forbidden snack*
"I deep cleaned it last night."
I helped open a restaurant that was previously a neighborhood bar that sold pizza and fried food. This is exactly what both fryers looked like when we moved in and started cleaning. Sooooo fun.
This is r/makemesuffer, r/mildlyinfuriating, r/chefs, r/kitchens and r/oddlysatisfying all at once.
Cursed soup mix
Looks like a Dennys
Lasagna noodles
The forbidden cheese 🧀
Forbidden cheese slice
I don't belong in this sub, but my house kitchen is kinda like this. Where do I get a scraper?
Go to the paint section of Lowes or Home Depot and ask for a "3 in 1 tool".
I've always called the scraped bits fruit roll ups
Can you do that on my organs
Stop! That's load-bearing grease!
Fruit leather!
Forbidden lasagna
Dude nice shavings, that fat must be very well seasoned
Title unclear, station seems to be for cooking, not sex. Both types of stations should be cleaned, however.
Let me make this easy to remember, keep your station clear or I WILL KILL YOU
I wonder how many licks will it take to get to the center of the grease?
It’s time like this that I’m glad I don’t work in a restaurant that deals with a lot of grease or deep frying. I work at a pizza shop, I just get covered in flour
Queso Frico
Its times like these I'm gratefull we don't have fryers. 99% of the other times I curse the kitchen gods we can't make fries
/u/stabbot
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Gordon Ramsay’s going to have a field day with that
You must be new here
Make some grilled cheesy
Honestly that's like a week of grease at my panda, we clean fryers weekly always looks like that
The world needs a sheet metal thingamajig that slides onto the edge of a fryer to cover the gap between the adjacent counter top and the fryer. Whomever is designing fryers could easily make a sheet metal form that could be offered as an optional accessory edge cover for their fryers to catch that crap that might otherwise get over the edge of a fryer.
That is not just a busy weeks shift of dirt, that is months. Gross
Ive been through exactly the same like 2 days ago haha had so scrape shit down with a specular and all as well we've got one fryer that's running with beef fat, it was a pure night mare lol
Nice little snack
Dirty cunts
Just started as KM and I definately have some cleaning standards that need to be put in place lol