Back at the fancy smancy island kitchen and confirmed they really do deep clean this place, dispose of the oil and boil out everyday. Unbelievable!!! I suggested that they look up frylow ( a photo-catalytic ceramic device) to reduce their carbon footprint and save a buck or two on the oil. I had to replace the probe on this visit. As always it seems to be slightly different each time, could be all in my head. Stubby rachet wrenchs are your wrench. I was having trouble getting enough torque was was able to use an adjustable wrench luckily like a “cheater bar”
When it comes time to fish the wires through the hole in the bottom of the frier, I’ve had the most success by taping the wires to a piece of straightened out old probe.
When it comes time to unplugging the probe you may find it easier to lower the ignition module to give yourself room to reach in. Hopefully these pictures will come in handy to those DIY guys out there! Oh and by the way I got super lucky and was able to rig up that RTI gun and it actually started pumping fast!!!
by Boogedyinjax
16 Comments
Either they are cleaning or they ain’t cooking
As I eat my $16 French fries
This could be my life but chef only buys oil once a week….
Damn, every single day? My place cleans and replaces the oil 2~3 times a week depending on the season. Though I guess it depends on how much use the fryer gets. If there’s hundreds of guests a day I’d want to replace the oil more often too.
The fuck are they charging in there? $100 mains, each cooked on a brand new pan to be thrown out after service
is their oil coming out of a GAS PUMP?!
I want to go to there.
A place I worked out did a pretty thorough cleaning every day after close. Most appliance got pulled away from the wall so underneath could get cleaned as well as the rest of the floor. My dish pit was always sparkling and not because the guy on the previous shift cared. They were happy to pay me to stay late and help clean. Rarely took long because it was kept up on. Not sure if they replace the oil every day though
Changing the oil daily is common, 9/10 of the restaurants I worked for changed their oil daily.
We have 7 fryers, they get filtered daily and replaced every other day. Kitchen doesn’t look this good though.
This *sounds nice* but I feel like brand spanking new oil doesn’t really fry food up that well
Can I come over
Must be nice, to have labor like that.
seems cost prohibitive to use new oil every day.
Are they hiring?