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Just out of curiosity, if you absolutely had to drain your fryer into a plastic bucket - how long would it take for the oil to cool off to a reasonable temp? Best guesses are perfectly welcome, I have no idea.
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Jul 14, 2019 05:06
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I've made the hot coffee in a glass pitcher and then put on ice mistake more than once, and i mostly put it down to sleep deprivation
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Jul 14, 2019 05:19
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Shooting Blanks posted:Just out of curiosity, if you absolutely had to drain your fryer into a plastic bucket - how long would it take for the oil to cool off to a reasonable temp? Best guesses are perfectly welcome, I have no idea. Long enough for it to etch into your memory to never, ever, ever do it again. Especially if it was during or right before a rush. Though adding flour to suck it up will hopefully speed cooling it enough to be worked with as the oil mixes with the room temperature flour to make a hot but workable sludge that can be swept/mopped up. Thankfully the only time something similar happened to me was when a cook dropped a five gallon container of olive oil. It slipped out of his hand and the cap shattered when it hit the ground.
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Jul 14, 2019 05:23
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Alkydere posted:Long enough for it to etch into your memory to never, ever, ever do it again. Especially if it was during or right before a rush. Though adding flour to suck it up will hopefully speed cooling it enough to be worked with as the oil mixes with the room temperature flour to make a hot but workable sludge that can be swept/mopped up. Ha, this reminds me of one time when I had to sign off on a kitchen delivery (I ran the bar and was brand new to restaurants at the time - came from clubs) due to the chef being a few hours late. It included a case of salt - they sent iodized, he wanted kosher but didn't specify. I didn't know any better since hey, nightclubs don't order that poo poo. Dude was pissed but it just so happened that later that night we had a similar oil spill and used roughly half the case to help soak it up and get it cleaned up. Moral of the story: Receive your own goddamn orders if you're going to be picky.
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Jul 14, 2019 05:36
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Shooting Blanks posted:Just out of curiosity, if you absolutely had to drain your fryer into a plastic bucket - how long would it take for the oil to cool off to a reasonable temp? Best guesses are perfectly welcome, I have no idea. I had to do this in this ghetto-rear end kitchen run out of a bar. I waited like 45 minutes and it was still super tenuous. Like, the bucket would start to bulge a little around the middle cause the oil would soften it just enough. I hated it but it was the only thing to do. The first time was really tense, but then it was something I just got jaded about. I do not recommend doing this ever. Also in that kitchen the only things that worked were the fryer and the pizza oven, so I was tiger-striped all the time from catching my arm on the open pizza door as I was slinging sandwiches and poo poo in and out of there. One time I spent two weeks on my knees cleaning the stone tile floor cause I realized that what I thought was grout was actually loving grime. But I got paid cash under the table and the bartenders always took really good care of me tip and drink-wise cause I made lemonade out of lemons like every day. Which reminds me, I also had to go to the farmers market every day to re-stock our line, and then bring receipts that I made all these Filipino women make me so I could get reimbursed. Good times. Rama of Ra fucked around with this message at 08:33 on Jul 14, 2019 |
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Jul 14, 2019 08:30
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Thumposaurus posted:Air born flour is no joke. When I was working at the bakeries I've worked at I'd wear a dust mask when mixing large quantities of bread up. Yup. It was always fun wiping down the bench when I came in to start the night's baking, because the exhaust ventilation had been off for 6 hours and it had time to settle out of the air.
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Jul 14, 2019 12:42
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I am vaguely concerned about these people's sanity. I've been at my new place for less than a month and the GM and transfer AGM are already talking to the big boss (Bob) about training me for management and ultimately AGM. I feel like they're gonna end up talking me into Peter Principleing myself into a job I'm not good at; I'm not great with people and I'm awkward as gently caress and have some hilarious OCD but this entire company is hemorrhaging management so they're pushing anyone vaguely competent to be AGMs and poo poo. Maybe I just have poo poo self-esteem but I really worry about being allowed to be in charge of people. On the upside if I'm a manager that means I have the authority to shout at our 100% worthless maintenance guy so it may be worth it
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Jul 14, 2019 16:28
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I've dumped hot oil into those white plastic pickle buckets plenty of times and never had an issue. The fryer's easier to clean when it's hot. I guess some are flimsier than others. I've found that personally the easiest way to deal with the "why didn't you read my mind" bosses is to calmly skip right to the facts at the heart of the issue instead of arguing or negotiating blame. "I prepped my usual amount for a Saturday night, nobody told me any differently. I can't see the future." They're going to blame whoever they're going to blame, but these people that like to pick fights find it a lot less satisfying when you stay calm but firm and refuse to give them the argument they're looking for.
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Jul 14, 2019 17:08
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Shooting Blanks posted:Just out of curiosity, if you absolutely had to drain your fryer into a plastic bucket - how long would it take for the oil to cool off to a reasonable temp? Best guesses are perfectly welcome, I have no idea. just toss some ice in there 
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Jul 14, 2019 17:18
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Shooting Blanks posted:Just out of curiosity, if you absolutely had to drain your fryer into a plastic bucket - how long would it take for the oil to cool off to a reasonable temp? Best guesses are perfectly welcome, I have no idea. My last place, it made more sense with scheduling (and the fact that our alley was pitch black and kind of sketchy) to just clean the fryers in the morning before we opened, rather than at night. Plastic buckets were totally fine after 7-9 hours of cooling off.
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Jul 14, 2019 17:25
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Human Tornada posted:I've dumped hot oil into those white plastic pickle buckets plenty of times and never had an issue. The fryer's easier to clean when it's hot. I guess some are flimsier than others. depending on the plastic hot oil is possibly gna leech out chemicals and frankly why risk it "don't drain hot oil into plastic" is smtg that needs to be said? i guess? anyway chef gaslight is loving off in a few months so at least i don't have to deal with that situation anymore, soon  i'll always treasure how i took pics of my station after close every night for 4 months bc they were claiming i left things a mess when i absolutely didn't (and never again was accused of such after i started documenting  ) oh and the time i went on vacation for 5 days, came back, and was yelled at for the state of my station on the fourth night i was out of town and when i pointed this out i was told "don't be so defensive"eagerly anticipating how much worse the next chef is gna be
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Jul 14, 2019 18:51
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SHVPS4DETH posted:depending on the plastic hot oil is possibly gna leech out chemicals and frankly why risk it Leach chemicals into what, the dirty oil we're throwing away? Or it will damage the bucket, that we're also throwing away?
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Jul 14, 2019 19:09
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Human Tornada posted:Leach chemicals into what, the dirty oil we're throwing away? Or it will damage the bucket, that we're also throwing away? Many fryers need to be drained into an outside container in order for the oil to be filtered and cleaned. You in no way indicated that you were only dumping oil into the buckets at disposal time.
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Jul 14, 2019 19:21
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Mithross posted:Many fryers need to be drained into an outside container in order for the oil to be filtered and cleaned. You in no way indicated that you were only dumping oil into the buckets at disposal time. Oh, well good thing SHVPS4DETH went ahead and assumed I meant the wrong thing in order to get a head start on correcting me.
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Jul 14, 2019 19:35
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Dedicated metal oil buckets crew?
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Jul 14, 2019 19:38
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I just lurk here mostly, but oil filter story: When I was dishwasher/short order cook at Ray's Roost Truck Stop, I had the filter set up, large metal mixing bowl under the filter, ready to go, and had a pump jockey watching. When I turned to get the oil, I can't see much, and turned and started pouring, only to find he had moved the bowl and was in the process of moving the rest "out of the way" when I started pouring into the filter, directly on to the floor. Fortunately, only about a half gallon of hot oil before I noticed. He thought I was going to the dishwasher sink.
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Jul 14, 2019 19:46
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Human Tornada posted:Oh, well good thing SHVPS4DETH went ahead and assumed I meant the wrong thing in order to get a head start on correcting me. yr rly gna die on the hill of emptying hot oil into plastic buckets?
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Jul 14, 2019 19:59
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Naelyan posted:My last place, it made more sense with scheduling (and the fact that our alley was pitch black and kind of sketchy) to just clean the fryers in the morning before we opened, rather than at night. Plastic buckets were totally fine after 7-9 hours of cooling off. This is how we do it too (for more or less the same reasons), and while it sketched me out to use plastic when I started there, we've never had problems. The oil is plenty cool after 8+ hours of the fryers being off. We have dedicated buckets for this that get thrown out if they show signs of wear and get stored far, far away from any food grade containers, food, etc.
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Jul 14, 2019 20:05
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idiotsavant posted:just toss some ice in there I said this once. It did not go well.
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Jul 14, 2019 20:16
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If you're using a plastic bucket, just make sure the oil isn't hot and merely warm to the touch.
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Jul 14, 2019 21:28
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Right, well I'm about to disappear for five days in Amazon's bowels for Prime Day so one last Fuckwit McGee story. Fuckwit McGee loves his power sprayer Fuckwit McGee loves power sprayers. He loves them so much he straight up buys one and brings it to the kitchen. This isn't a problem one bit. Every couple of days the dish-crew would spray down the hotel carts, the blast freezer carts we used as hotel carts and the cart-carts we ferried poo poo around on. They had to clean them previously by hand so same job but super easy/quick. They'd also give the concrete outside/around the building a quick wash once or twice a month (and hide how much mop-water we threw right out the back door doing so). This is fine, this is good, this is the one legitimately okay thing Fuckwit McGee has done that no one is upset about. Or so we thought. See, he thought we weren't using it enough so he uses his position as manager to gently caress with the schedule. Curious to see what days I'm off (read: which days I'm getting called in) I'm pretty quick in checking it. Instead of my usual 5 days off with two almost random, separate days off (read: to be called in after I slept late) I'm working six days on the schedule. I have an issue with this and, because there are customers in the front half of the shop and I feel exploding in front of them would be a bad idea I respectfully walk up to the desk and ask "what the hell is this 'CLEANING' shift you shoved in my schedule?" "Oh I thought since you're always upset about how filthy the kitchen is you could come in on one of your days off and clean." "...on one of my days off?" "I mean you're here all the time already?" I'm not exactly sure exactly what he saw in my face. I'm loving huge and I know I have a tendency to turn beet red. I'm also standing (looming) above him as he sits in his office chair at his desk next to the flat-top. Conversation stops around us and he starts rambling hurriedly. "You think...I want to be here...six or seven days a week?" "I-I mean just come in for a couple hours and use the power sprayer to clean the place and..." It hits me: he wants me to use the power sprayer, inside, while the kitchen is loving working. He thinks me spraying a section of kitchen down with the sprayer while other people are cooking is entirely sanitary. And I realize he's set up half the kitchen for these "cleaning" shifts. While this is all hitting me one of the little Mexican ladies goes to check the schedule and suddenly there's an explosion of angry Spanish. Within five minutes half the kitchen is up in arms against him because they've randomly had one of their (hoarded, precious) days off taken away for these "CLEANING" shifts, the other half are revolting in support of the first half. An hour later he redoes the schedule due to threat of general mutiny by the entire kitchen for being scheduled for extra time. He never, ever, not once realizes the issue with having someone using a power sprayer and misting the entire kitchen with whatever gunk we'd kick up doing it. He thought having one of the cooks come in at 4 AM and use the power sprayer directly next to her co-worker was a good idea.
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Jul 14, 2019 22:06
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I mean idk what you all are doing, I just get under there and put my lips to the spigot. No muss no fuss
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Jul 14, 2019 22:12
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SHVPS4DETH posted:yr rly gna die on the hill of emptying hot oil into plastic buckets? Who's dying on a hill? I just said I've done it before and never had the bucket melt. The first part of your response was fine, but then you said "don't drain hot oil into plastic" is smtg that needs to be said? i guess? and people usually bristle when you insult them.
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Jul 14, 2019 22:16
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Really glad my place doesn't have a deep fryer right now.
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Jul 15, 2019 02:30
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Human Tornada posted:Who's dying on a hill? I just said I've done it before and never had the bucket melt. The first part of your response was fine, but then you said "don't drain hot oil into plastic" is smtg that needs to be said? i guess? and people usually bristle when you insult them.
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Jul 15, 2019 03:07
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Shooting Blanks posted:I said this once. It did not go well. i would 100% never make that joke in the type of place that empties fryers into plastic buckets cause someone would end up with their face melted off like, while I've never cooked professionally I have a decent amount of experience running an all-volunteer kitchen at a local outdoors club, and a) holy poo poo people are dumb and b) who the gently caress thought buying a mandoline for this place was ever a good idea holy poo poo get that the gently caress out of my kitchen idiotsavant fucked around with this message at 05:27 on Jul 15, 2019 |
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Jul 15, 2019 03:16
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idiotsavant posted:an all-volunteer kitchen... a mandoline 
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Jul 15, 2019 03:53
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literally had one late-60's/early-70's lady shove her fingers down the robocoupe feed tube to get that last little bit of red lettuce. Lettuce was a little redder afterwards, thank god it was only a good chunk out of the tip of one finger edit: I don't think I was doing the kitchen that day, just an example of how dumb people can be. also not the worst safety example I've seen - we have chainsaws, too! idiotsavant fucked around with this message at 05:34 on Jul 15, 2019 |
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Jul 15, 2019 05:30
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trying to think of some perfect disaster of a kitchen device. Some sort of combined mandoline/fryer/gluten sprayer/cigarette vending machine. edit: Passing along another post from the BFC Retail thread, since apparently Alkydere will be too busy dying: Alkydere posted:Right, well I'm about to disappear for five days in Amazon's bowels for Prime Day so one last Fuckwit McGee story. Discendo Vox fucked around with this message at 05:54 on Jul 15, 2019 |
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Jul 15, 2019 05:44
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idiotsavant posted:i would 100% never make that joke in the type of place that empties fryers into plastic buckets cause someone would end up with their face melted off Look, even Volunteer kitchens have a blood sacrifice quota to meet and you gotta get it quick before the volunteers wise up and find better things to do! Discendo Vox posted:trying to think of some perfect disaster of a kitchen device. Some sort of combined mandoline/fryer/gluten sprayer/cigarette vending machine. Erm...DV...check right above your previous post. No real need to quote what I already copied here.  Thankfully we're only doing 11 hour shifts this Prime Week so I get out at 6 AM. Because gently caress IH-35 into Austin at 7 AM. I already drag my rear end through 5PM traffic to get my rear end there in time, I don't need to hit both rush hours.Also the perfect disaster kitchen device would also involve some sort of food processor part that someone just loaded up with onions and/or spicy peppers that you had to hold your head above to operate just to make sure the poor bastard using it is blind from their own tears.
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Jul 15, 2019 13:17
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Shabadu posted:I've made the hot coffee in a glass pitcher and then put on ice mistake more than once, and i mostly put it down to sleep deprivation Same but hot gelatin buffer for an experiment when I was doing my PhD. Got down an entire flight of stairs before the bottle exploded all over me and the stairwell and then I remembered that hot glass often doesn’t like being rapidly cooled. drgitlin fucked around with this message at 13:52 on Jul 15, 2019 |
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Jul 15, 2019 13:44
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Alkydere posted:Also the perfect disaster kitchen device would also involve some sort of food processor part that someone just loaded up with onions and/or spicy peppers that you had to hold your head above to operate just to make sure the poor bastard using it is blind from their own tears. https://www.youtube.com/watch?v=7rwUdL9qXjk&t=28s
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Jul 15, 2019 19:59
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Ive never seen people get mad about the idea of pulling fryer oil into a non meltable container before
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Jul 15, 2019 22:15
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pile of brown posted:Ive never seen people get mad about the idea of pulling fryer oil into a non meltable container before Just use a stock pot, right? Or do it in the morning when it's cool (or both, like every place I've ever worked at has done).
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Jul 16, 2019 00:28
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Raikiri posted:Just use a stock pot, right? Or do it in the morning when it's cool (or both, like every place I've ever worked at has done).  We have a fryer filter machine and one of those huge fridge-sized standing traps you just stick the filter hose into and drain it, then the dudes come clear it out occasionally. So much better than having to do it manually. On the other hand we have two floor drains, one flattop, and one fryer that don't work, don't have an electric sharpener, the cold line lid has a huge dent so it's not keeping temp and flooding the bottom of the cooler, the maintenance dude won't even replace a light bulb, and yesterday the back door decided it didn't want to lock without setting off the alarm. So there's that. Still better than my last place, at least we didn't buy our dishwasher from Craigslist because we pissed off Ecolab and they canceled the contract (it took three weeks with one of the cooks who "used to repair appliances in China" to get it working; the place that put it on Craigslist did it because it was broken). To this day Boss will swear he got the better end of that deal
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Jul 16, 2019 18:15
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The answer to this fryer business and plastic bucket business is holding a science class before open about why its a bad idea. With live demonstrations. Have a new guy nearby to clean it up.
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Jul 16, 2019 23:51
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SHVPS4DETH posted:yr rly gna what the gently caress is this
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Jul 17, 2019 17:56
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Ghostnuke posted:what the gently caress is this or if that's too much "you are really going to" Are you like 100 years old?
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Jul 17, 2019 18:05
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yes, I understand that thanks. didn't that used to be probate-able?
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Jul 17, 2019 18:52
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Lots of things used to be
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Jul 17, 2019 19:38
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