I did something similar when I was on a prep line. We had pump nacho cheese sauce that came in powdered form. The proper way to heat it up was to mix it and pour it into small containers to microwave individually.
Ain’t no one got time for that shit in a restaurant, so we just set the metal container for the pump in the fryer. Well, one day I was removing the container and it tipped just a bit so the cheese water hit the oil and threw it all over my hands.
Luckily I had the presence of mind to hold on and remove it instead of dumping the entire thing in. And luckily I had thin gloves on that stopped my burns at second degree, but boy was the owner worried about a lawsuit. He sent me across the street to Walmart with his credit card to get medical supplies.
This is actually someone doing a boil-out.
The oil is emptied and the fryer is filled with water and a cleaning solution. Then it’s boiled for a while until it’s clean.
The problem is that it’s prone to boiling over and making a big mess everywhere else, as well as possibly contaminating any nearby surfaces with chemicals.
Put a couple of baskets full of ice over the fryer and the steam melts the ice, dripping cold water in and preventing it from boiling over.
they’re killing the ice?!😢
Killing ICE is really satisfying.
I CE what you did there.
You weren’t too high for this explanation and it was a very educational one. Thank you for sharing!
Don’t worry, Riolu doesn’t get their weakness to fire until after their evolution! Plus, he’s wearing his protective Focus Sash, so he’ll be fine (assuming he doesn’t get severe oil BRNs)!
Drop that bitch and runnnnnn
I’m not sure even Usain Bolt could outrun the speed and devastation of this reaction.
But you could I’ve heard you’re a legend in this kitchen.
we got brooms and tape dude
most new friers have timers.
What do you think the timer does?
beep
should lower the baskets.
Most timers raise after time up, not lower
Coat that in some breading and deep fry that shit
