My first job at 16 was McDonalds and by job in the back was cleaning the fryer. They did NOT look like this. If I recall we changed oil every 3 days (it's been almost 40 years ago). There is no excuse why the gas controls below the vat are all dirty -- all of that should be kept clean daily. This fryer -- and the area around it -- is/was not properly maintained.
I work on 3 fryers at my restuarant and i have to clean those out literally every night after service. How long do you have to not clean it for it to become that filthy. My head chef would grill me if i ever skipped just once.
Cross Hairs yeah exactly- I work at a wetherspoon pub and we would be killed if any where let alone the fryers got that dirty- it’s not hard to maintain
We filter and wipe out the fryers every night. But that isn't comparable to a thorough boil out process. It only slows down your fryers getting dirty, but they WILL get dirty the longer you use that old grease, no matter how much you scrub them every night. EVERY restaurant only changes fryer oil once per week (some wait even longer), because fryer oil is REALLY expensive. If you are changing oil more than once per week, then your boss is an idiot who should be fired.
DeadlyDanDaMan or maybe he spends his income in the right places. I have been places that regularly change oil and they charge way more too but is it worth it? yes
We have 3 fryers so 1 for bear batterred fish, 1 for chicken schnitzels and the other on the highest heat for wings. And we change our oil out everyday and you have to especially when it comes to fish. You will know when oil is bad when the colour goes very dark.
Also, the oil should also be drained every 3-4 drops (multiple times a day. Breaded chicken will require more cleansing than french fries), depending on whats being cooked. It should be put into a 5 or so minute filter cycle to clean and increase the the life of the oil. While the oil is filtering the fryer should be scraped of grime, then use the filtering oil to take the scraped grime out of the fryer to be caught into the filter, before refilling the fryer in a cycle. Oil should be filtered while it is still hot, (about 300-375 degrees Fahrenheit). It looks like that fryer hasn't been cleaned at all in weeks. If they were filtering their oil every day they wouldn't need to replace it.
@@moneybags4036 OK i have been in the industry now for like 13 years. I don't think i've ever worked anywhere that cleaned their oil more than 1x every 3-4 days. They are all too high yeild and don't have the time for it. The only exception was the kitchen at college, On chicken wing night and some other heavy fry nights that fryer was equipped with an internal pump that could filter the fryer oil at max temp and pump it back into the fryer. Oil was still garbage at the end of the night frying enough wings for the entire campus but, without that filter, we'd have gone through so much oil.
@@moneybags4036 >Also, the oil should also be drained every 3-4 drops (multiple times a day. Breaded chicken will require more cleansing than french fries), PFFFFFHAHAHAHHAHAAHA. Get the fuck out of here. You have never set foot in a commercial kitchen.
@@moneybags4036 I filter my fryers at least 20 times a day, deep cleans every night, fresh filters twice a day, and fresh oil every 2 weeks. I also keep the outsides spotless, even during the busiest times. I don't think anyone has any real reason they can't keep their kitchens clean. I also retrained people to work faster and make less mess.
I worked at McDonalds, and I often did Fry Station Close and Setup's and NEVER were the stations THIS dirty. Stations were cleaned and the oil ran through a filter every morning. Vats were spotless. Even at the end of the day, the vats were always kept clean. Every few days the old oil was completely replaced and new shortening added. I will say this for the McDonalds I worked at, it was a meticulously clean place. Far cleaner than most restaurant kitchens I saw.. Admittedly this was back in the mid 80's tho
Stephen Faucette 41 people agreed with me. It's my opinion. That's the great thing of freedom of speech. Dont get hurt off of comments they are just words. Have a great rest of your weekend.
I wanted an explanation, not an excuse. How about you don't get hurt? Anyways it's not weird to me 'cause I've cleaned deep fryers before at my first job.
Great vid! I was in the shortening & oil business for 44 years and I’ve seen worse than this and fryers that were 10 years old but looked like they were just installed. Couple tips: 1) flush all The debris from the bottom, 2) after a good rinse take a one quart spray bottle add 3 to 4 oz. of distilled vinegar then spray down the interior. This a cheap insurance to neutralize any caustic (cleaner) give a quick clean water rinse. 3) dry the interior using paper towels. 4) if possible permit fryer to air dry with the drain valve open.
I've seen regular oils/shortenings do this if its really cold weather out and store them in places like a acement room with no heat coming in the room.
Find this super satisfying, used to work in a kitchen and seeing a clean fryer with fresh oil was something i loved to see, but this would have made the process so much easier. Yeah i know im weird.
I remember watching this video 5 years ago to clean some nasty fryers. Those fryers are a lot cleaner now with one of their new products called Grease Lift. It’s an amazing product and makes 10 year old fryers look like new
We filtered (sometimes twice) and and brush down the inside of our fryers and wipe down the outside every night, on the rare occasion we might skip a night because we were busy. We (I) would never get a fryer in the state that this video showed. Using the fryer's (hot) oil itself, scooped from the (catching) pot does a great job in lossening the bits and crust and is then easily scrubbed off with a brush, it may not be as "Shiny brand new off the factory look" but it may look dull but it's still clean.
I also worked for them many years ago and when I wanted to have a nice dinner with my husband I would ask the salesmen who had a clean kitchen. Their products are the best. JH
I remember a few years ago, I started working at a local McDonalds as the Janitor/Maintnance guy. I hated cleaning the fryers. I had this one manager, that would work and intentionally shove me into the fryer while I was cleaning it. I told some people and they had told me well he's autistic and doesn't have situational awareness so no need to report him. Well that same manager walked in handcuffs to my new workplace, the county jail. Where I am the Sergeant, thus in being he was arressted for Assault at the same McDonald's. I find it to be justice served. Anyways I now know how to clean a fryer.
@@Otiuqat When I worked at Hardee's you could eat out of the hood system. Cleaned the ovens daily, sanitized the entire kitchen and cleaned the hood out once a week. Where this is I don't know, its a disgrace how people don't do their jobs. I don't know what's up with this Ecolab system. It looks needlessly complicated.
This: Is the most disgusting kitchen I've seen in my LIFE. I sincerely hope that this kitchen was ONLY ever used for cleaning demonstrations, and not prep.
@@willsohrnberger2441 No. I have managed SEVERAL kitchens and this wouldn't fly at all under the right Chef. Just because you are used to working at nasty ass places doesn't mean it is the norm.
For me, I just use a laundry detergent powder and a bit of scrubbing and no need for a specialized fryer cleaner powder. It really brakes down the oil. Works for me.
BUSY FUK Culinary Major here and usually the guy everyone tells to clean the kitchen. It's safe, don't worry. The fryer cleaner MUST be rinsed off very well after draining and scrubbing. It's mandatory as it prevents it from clogging due to grease and fat that is a result of poor cleaning. Treat it well and it lasts you for a long time.
I don't know why this popped up on my youtube but I have cleaned MANY a fryer back 25-30 years ago lol. Hated doing it--I could almost smell the smell of the grease while watching this lol.
Last place I worked at that included a fryer, it was cleaned at the end of the night before closing, every night. How long do you have to wait for your fryer to look THAT bad...
I used to work in a restaurant that looked worse than that but we did our best to gradually clean it from the previous staff that did a poor job keeping it maintained
that works great INSIDE the fryer but want about OUTSIDE the fryer? I have a 3 inch build up on the outside steam release valve on the back of a big round fryer. I'll take a video tomorrow and post it to ask how to cure what I need cured.
Anyone else was lying on bed and figured “sure why not, ill watch this fryer cleaning video”
I'm literally doing that
that’s what im doing right now
Omg wtf same,
I am😂
🤣🤣🤣🤣✋🏾
Clean that whole kitchen
Mr. Peanutbutter honestly
Thanks
Exactly
@silky johnson And Hillary's emails. Lol.
Having worked in a kitchen it’s pretty clean lol
Thank you RUclips Algorithm
Wassup
you have good taste
Pog
Fuck you.
Shut up loser.
Welcome, people who should be doing something else.
lets just pretend we are all laying in bed while watching this
Sup
no, I refuse, I want to be here
you got me there
Nothing else to do
Step 10 clean the stove next to the fryer.
Swear. THey just need to tape off any electrical outlets and power wash the whole fuckin kitchen with hot water and degreaser.
Step elevan don't be a chumb just let me loose in there one late Friday night
Did they find the nastiest kitchen to make this video.
You would be surprised how many restaurants look like this. If not worse.
They cook food all day in it. What were you under the impression it looked like?
Chinese restaurants are not that hard to find.
Almost every restaurant fryer looks like this. They don't stay new looking for very long. Within about 3 days, that fryer will look disgusting again.
My first job at 16 was McDonalds and by job in the back was cleaning the fryer. They did NOT look like this. If I recall we changed oil every 3 days (it's been almost 40 years ago).
There is no excuse why the gas controls below the vat are all dirty -- all of that should be kept clean daily. This fryer -- and the area around it -- is/was not properly maintained.
I work on 3 fryers at my restuarant and i have to clean those out literally every night after service. How long do you have to not clean it for it to become that filthy. My head chef would grill me if i ever skipped just once.
that's a good thing man I hate places that don't care but yeah you must work at a good place
Cross Hairs yeah exactly- I work at a wetherspoon pub and we would be killed if any where let alone the fryers got that dirty- it’s not hard to maintain
We filter and wipe out the fryers every night. But that isn't comparable to a thorough boil out process. It only slows down your fryers getting dirty, but they WILL get dirty the longer you use that old grease, no matter how much you scrub them every night. EVERY restaurant only changes fryer oil once per week (some wait even longer), because fryer oil is REALLY expensive. If you are changing oil more than once per week, then your boss is an idiot who should be fired.
DeadlyDanDaMan or maybe he spends his income in the right places. I have been places that regularly change oil and they charge way more too but is it worth it? yes
We have 3 fryers so 1 for bear batterred fish, 1 for chicken schnitzels and the other on the highest heat for wings. And we change our oil out everyday and you have to especially when it comes to fish. You will know when oil is bad when the colour goes very dark.
the music in this makes me want to clean a fryer
😀😀
lmao
You already do you broke loser.
😂🤣😂🤣
After popping some ecstasy , I’m ready to clean that fryer 😂😂😂😂
2:09 "Refill the fryerwith oil"
*Puts in milk*
I think it's fat/lard/ghee
it looks like this because of the temperature
Twas a joke, guys.
That was 2010, probably pure trans fat lmao!
I believe that's creamy soybean oil, lasts longer than standard frying oil.
That is not a very well maintained fryer. The outside all around should be getting cleaned daily.
Also, the oil should also be drained every 3-4 drops (multiple times a day. Breaded chicken will require more cleansing than french fries), depending on whats being cooked. It should be put into a 5 or so minute filter cycle to clean and increase the the life of the oil. While the oil is filtering the fryer should be scraped of grime, then use the filtering oil to take the scraped grime out of the fryer to be caught into the filter, before refilling the fryer in a cycle. Oil should be filtered while it is still hot, (about 300-375 degrees Fahrenheit). It looks like that fryer hasn't been cleaned at all in weeks. If they were filtering their oil every day they wouldn't need to replace it.
The point of the video is to show how to clean a fryer with the Ecolab chemical, what would be the point if they showed a clean fryer?
@@moneybags4036 OK i have been in the industry now for like 13 years. I don't think i've ever worked anywhere that cleaned their oil more than 1x every 3-4 days.
They are all too high yeild and don't have the time for it.
The only exception was the kitchen at college, On chicken wing night and some other heavy fry nights that fryer was equipped with an internal pump that could filter the fryer oil at max temp and pump it back into the fryer. Oil was still garbage at the end of the night frying enough wings for the entire campus but, without that filter, we'd have gone through so much oil.
@@moneybags4036
>Also, the oil should also be drained every 3-4 drops (multiple times a day. Breaded chicken will require more cleansing than french fries),
PFFFFFHAHAHAHHAHAAHA. Get the fuck out of here. You have never set foot in a commercial kitchen.
@@moneybags4036 I filter my fryers at least 20 times a day, deep cleans every night, fresh filters twice a day, and fresh oil every 2 weeks. I also keep the outsides spotless, even during the busiest times. I don't think anyone has any real reason they can't keep their kitchens clean. I also retrained people to work faster and make less mess.
At the end we need Gus Fring to slowly look this over and ask, "Is this acceptable to you?"
I worked at McDonalds, and I often did Fry Station Close and Setup's and NEVER were the stations THIS dirty. Stations were cleaned and the oil ran through a filter every morning. Vats were spotless. Even at the end of the day, the vats were always kept clean. Every few days the old oil was completely replaced and new shortening added. I will say this for the McDonalds I worked at, it was a meticulously clean place. Far cleaner than most restaurant kitchens I saw.. Admittedly this was back in the mid 80's tho
not true
I'm in the weird part of RUclips again.
neo217041 same
Really. Why is this weird?
Stephen Faucette 41 people agreed with me. It's my opinion. That's the great thing of freedom of speech. Dont get hurt off of comments they are just words. Have a great rest of your weekend.
I wanted an explanation, not an excuse. How about you don't get hurt? Anyways it's not weird to me 'cause I've cleaned deep fryers before at my first job.
Nothing weird, you are just an attention seeker
Great vid! I was in the shortening & oil business for 44 years and I’ve seen worse than this and fryers that were 10 years old but looked like they were just installed.
Couple tips: 1) flush all
The debris from the bottom, 2) after a good rinse take a one quart spray bottle add 3 to 4 oz. of distilled vinegar then spray down the interior. This a cheap insurance to neutralize any caustic (cleaner) give a quick clean water rinse. 3) dry the interior using paper towels. 4) if possible permit fryer to air dry with the drain valve open.
I feel bad for the people who don’t get this stuff recommended to them
Also, make sure ALL traces of water are removed before refilling with new oil, you risk a boilover if you don't!
"Alright, what you up to?"
"I'm watching a deep fat fryer being cleaned"
Being a chef and seeing this on your prep list after a day off is soul destroying
why? seems like a pretty chill process, you don't really need to do much intense scrubbing
@@lo-fimusicitalia4439 it is stressful when u have 30 other things to do in a very limited time span before open
Step one: JUST BURN THE WHOLE KITCHEN. That place was NASTY.
all kitchens looks like this
This was a pretty clean fryer at first
@@jaumegenaro7673 lie again
@@iwonthesitateebltch3319 come back when you've had a job in a commercial restaurant
That's some oddly upbeat music to clean a fryer to.
I don’t even own a fryer and I watched this
Why am I watching this? I don’t even work with fryers.
Kinsella Finn because it’s 1:00 am and youtube owns our souls.
Why should anyone give a shit ?
I don’t even work in a restaurant or have a fryer
Perhaps you like to see things go from dirty to clean without having to clean it yourself.
It is my job.I clean
every week 😇😭😫
The best video by far of cleaning a deep frier. it's even a crappy old one.
If any of my kitchens or staff allowed any of my equipment to look like this they are written up 100% lol
I've seen regular oils/shortenings do this if its really cold weather out and store them in places like a acement room with no heat coming in the room.
I have to clean 4 fryers and my job is way way easier than this and it dont get as nasty.
Find this super satisfying, used to work in a kitchen and seeing a clean fryer with fresh oil was something i loved to see, but this would have made the process so much easier. Yeah i know im weird.
Glad i know how to clean the fryer i never had now!
This was in my recommendations. I'm not mad, I actually learned a few things.
Is this recommended 10 years later for anyone ?
I remember watching this video 5 years ago to clean some nasty fryers. Those fryers are a lot cleaner now with one of their new products called Grease Lift. It’s an amazing product and makes 10 year old fryers look like new
We filtered (sometimes twice) and and brush down the inside of our fryers and wipe down the outside every night, on the rare occasion we might skip a night because we were busy. We (I) would never get a fryer in the state that this video showed. Using the fryer's (hot) oil itself, scooped from the (catching) pot does a great job in lossening the bits and crust and is then easily scrubbed off with a brush, it may not be as "Shiny brand new off the factory look" but it may look dull but it's still clean.
Next up McDonald’s shake machine.
If you try to wash it Ronald Mcdonald slaps the sponge out your hand and calls you a bitch
Someone has 2-3 hours to spare then 😂
Its 4:19 a.m i should be looking for job
4:18, 3 days later. How's the search going?
S Jones still searching, im thinking about working at sea, i want to see the world,
Good job. Think big. 😃
Two weeks later
Did you get a job at sea
4:20am: "I'll do it tomorrow"
THE MUSIC IS AMAZING !!
I really want to clean one of these fryers now
I showed my boss and he said “Ain’t nobody got no time fo that sucker”
What made you think your pimp would care about cleaning fryers? Go make him his money!
I used to make this product along time ago when I worked for ecolab.
I also worked for them many years ago and when I wanted to have a nice dinner with my husband I would ask the salesmen who had a clean kitchen. Their products are the best. JH
Wow so clean after .. does the job perfectly
Anyone else here after the 3M griddle video? Thanks RUclips
2 things i am certain
1st this was recommended to you by the algorithm
2nd you don't even own a fryer
I no longer want to eat fried food now. Yuck.
exaeterna
😂 Oof, good luck
Yeah it's nasty greasy shit.
exaeterna you eat it all already, you fat fuck
@@feweqfwefwef9912 lol
Oil swap at BK was similar but we didn't use a brush. Boil, drain, refill.
Nice and clean :)
This is what the fryer looks like in every KFC
ajsec12 because ur a lazy fuck who didn't clean it?
Bic Mann no you are very very wrong. This video shows how they look when they come from the factory. All nice and clean and ready for use.
I remember a few years ago, I started working at a local McDonalds as the Janitor/Maintnance guy. I hated cleaning the fryers. I had this one manager, that would work and intentionally shove me into the fryer while I was cleaning it. I told some people and they had told me well he's autistic and doesn't have situational awareness so no need to report him. Well that same manager walked in handcuffs to my new workplace, the county jail. Where I am the Sergeant, thus in being he was arressted for Assault at the same McDonald's. I find it to be justice served.
Anyways I now know how to clean a fryer.
This was strangely satisfying
I don't know why this was recommended, but at least now I know how to clean a fryer
This kitchen is nasty and greasy enough to start a fire.
dont eat out . they're all like this
@@Otiuqat When I worked at Hardee's you could eat out of the hood system. Cleaned the ovens daily, sanitized the entire kitchen and cleaned the hood out once a week.
Where this is I don't know, its a disgrace how people don't do their jobs. I don't know what's up with this Ecolab system. It looks needlessly complicated.
@@Shadowcub69 film yourself eating out of the hoods
This:
Is the most disgusting kitchen I've seen in my LIFE.
I sincerely hope that this kitchen was ONLY ever used for cleaning demonstrations, and not prep.
Sorry to burst your bubble but this is what most kitchens look like
@@willsohrnberger2441 No. I have managed SEVERAL kitchens and this wouldn't fly at all under the right Chef. Just because you are used to working at nasty ass places doesn't mean it is the norm.
Keep up the great work!!!
Is there a line of home cleaning products that you offer?
what is that oil !! neva seen white oil !!
+Gr8Slj It's Shortening. (Grease)
That's soybean oil i believe.
Faisaveli yes..got the question
It's the cheap oil
that's how fry oil looks before it is heated up
You just took all the flavor away! Oh well..
I remember using this when I was with Jollibee.
Not sure though if this is the same type of Ecolab products we used back in the day.
For me, I just use a laundry detergent powder and a bit of scrubbing and no need for a specialized fryer cleaner powder. It really brakes down the oil. Works for me.
HOW SAFE IS THIS STUFF ?I WOULD JUST GRAB A BRUSH N PUT SOME MUSCLE INTO IT.
BUSY FUK Culinary Major here and usually the guy everyone tells to clean the kitchen. It's safe, don't worry. The fryer cleaner MUST be rinsed off very well after draining and scrubbing. It's mandatory as it prevents it from clogging due to grease and fat that is a result of poor cleaning. Treat it well and it lasts you for a long time.
Yea it's not that easy shit gets burned on you can do a boil out and get majority.of it but won't get silver again like this with out chemical
Omg is that oil? That looks like milk! It's nasty!
...another idiot that knows nothing about how food is made.
This could never be more satisfying the Scotch Brite video
"Thank you, Lyle, you can go home now."
Now clean the rest of that nasty kitchen
It's satisfying to watch cleaning, that's why it was recommended???
I worked at a restaurant with my uncle. He would do this in the middle of a dinner rush and would back up the kitchen to the space time continuum.
Now I know how to clean a fryer.
i’ve lost count of the amount of times i’ve watched this
i’m watching it again
Thanks I wonder what that powder was for
Can't wait for the sequel, hopefully the grill makes a cameo appearance
I don't know why this popped up on my youtube but I have cleaned MANY a fryer back 25-30 years ago lol. Hated doing it--I could almost smell the smell of the grease while watching this lol.
Why is this recommended to me, and why is this oddly satisfying.
oddly satisfying
It’s 3:10am but I’m glad I know how to do this.
I don't have a fryier, nor i'm planning in buying one, but here i am watching the whole thing
Confusing as to why I am seeing this but it is oddly satisfying
Did they clean the knobs though?
Man! I need some of this for my shower!
How can we clean the grease from the deep fryer basket?with the same chemical?
yt keeps on throwing random recommendations on me, knowing that I'll definitely watch it
I want to know where the fryer is now
Last place I worked at that included a fryer, it was cleaned at the end of the night before closing, every night. How long do you have to wait for your fryer to look THAT bad...
i find it concerning that i make my way back to this over and over again
I recondition these and other catering equipment, if I left one this dirty it would never sell!
Now that’s a clean fryer
When you’re procrastinating but still a culinary student, you get videos like this.
This is my life now, watching a video about fryer cleaning at 2 A.M
This video is very relaxing
very useful
thank you!
I used to work in a restaurant that looked worse than that but we did our best to gradually clean it from the previous staff that did a poor job keeping it maintained
Worker did a good job.
this was so beautiful
is the first one just drain cleaner?
that works great INSIDE the fryer but want about OUTSIDE the fryer? I have a 3 inch build up on the outside steam release valve on the back of a big round fryer. I'll take a video tomorrow and post it to ask how to cure what I need cured.
what is that powder sir?
I don't even a own a stove top, but I'll watch this cleaning thingy..why not.. I'm not sleeping untill 3am..
Came here to learn how to clean a fryer, was not disappointed
Someone needs to clean that stove too.
Grease strip is no joke. Use it to clean tons of stuff. Flat top. Fryer. Stove tops. Ovens.
Do fryers generally get this dirty? Or did they just make it extra bad for the sake of the video?
So satisfying.
That whole kitchen needs to be cleaned, not just the damn fryer
We use Magnus's line of chemicals, both seem to work very well.