So I ended up scrubbing the ovens (before and after)
by Apprehensive_View930
10 Comments
davey-doot
Nice work chef
510Goodhands
If you didn’t have a sand blaster in the kitchen, so I’m curious about what you used to clean it with.
empty40oz
We were slow as well. Assume everyone was leaving town or too hungover to come in. Watched Rush Hour 1 and 2 while scrubbing the underside of the pass. Not a horrible day.
cheffloyd
The difference between your hoods and your ovens is confusing. Is that the 24/7 bacon oven?
JudithButlr
hopefully it’s slow again soon so you can actually finish
Chafro23
Thought it was a sheet pan in the thumbnail 👀
All in all, amazing work!
Wofust
Have degreaser spray?
Nigeltown55
Damn!
MECHEpics
Isn’t it just gonna get coated again?
pewpew_lotsa_boolits
Reminds me of the Alto-Shaam at place I had the pleasure of gaining life experience from back in the mid-90s.
The prime rib was always perfect for 2 1/2 months every quarter, was always off a bit and never right the first two weeks after quarterly deep clean.
Apparently, the rope seal on the doors was worn out all to hell and it took a few weeks of build-up to be able to seal it up right. Replace the seals? Nah. This thing was cooking since the early 80s.
The cure? Don’t clean the door and make a foil rope to stuff at the top of the door so the old analog control unit didn’t get confused.
10 Comments
Nice work chef
If you didn’t have a sand blaster in the kitchen, so I’m curious about what you used to clean it with.
We were slow as well. Assume everyone was leaving town or too hungover to come in. Watched Rush Hour 1 and 2 while scrubbing the underside of the pass. Not a horrible day.
The difference between your hoods and your ovens is confusing. Is that the 24/7 bacon oven?
hopefully it’s slow again soon so you can actually finish
Thought it was a sheet pan in the thumbnail 👀
All in all, amazing work!
Have degreaser spray?
Damn!
Isn’t it just gonna get coated again?
Reminds me of the Alto-Shaam at place I had the pleasure of gaining life experience from back in the mid-90s.
The prime rib was always perfect for 2 1/2 months every quarter, was always off a bit and never right the first two weeks after quarterly deep clean.
Apparently, the rope seal on the doors was worn out all to hell and it took a few weeks of build-up to be able to seal it up right. Replace the seals? Nah. This thing was cooking since the early 80s.
The cure? Don’t clean the door and make a foil rope to stuff at the top of the door so the old analog control unit didn’t get confused.