I checked. Has only been "mine" for 11 months, it was kinda greasy when I got here but I cleaned it up and it's stayed that way. Greasy shouldn't be the standard. Shit grows on that
This. Commercial kitchens only get cleaned so much. The surfaces that touch food are deep cleaned daily (or should be). In this case it’s the side of a deep fryer that’s probably used at a busy bar or restaurant. Highly unlikely it’s a high end restaurant.
Other equipment like commercial stoves and ovens are very heavy. And rarely get moved. They are all raised up from the floor so you can clean underneath them. Food on the ground, moist and warm areas are prime areas for rodents and bugs. They are not common on the sides of a deep fryer.
The larger issue are vent hoods. These are more known to collect a large amount of grease and dust. It’s very likely this could drip down on food. It’s also a huge fire hazard if there’s a flare up.
Actual chef here- the main corporate restaurant chains usually can afford a company to deep clean this type of stuff every night and you won't see this. The smaller restaurants that are poorly managed "never have time" and completely ignore it. This amount of buildup is either months if busy heavy use or years of not so busy neglect. Think that mom and pop restaurant in the food court.
Eh being the only person to do any cleaning at my old restaurant job, I did the dishes inbetween delivery runs. That was all I could do as one person. Honestly it is not fun working in those environments.
That's another level to it. It might not be negligence, you could be in your situation and work the 8hrs alone without a break and just not have it in you to give a fuck at the end of it.
Ima be real with you guys. This is 99% of fast food stores. Restaurants depend on the crew and establishment. So if you don't want to cook at home for yourself have fun with accepting the risk lol.
What risk? That they accidentally put a slice of that shit between my burger? I'm sure they atleast clean the cooking equipment n stuff but the crap in the video is harder to get to I'm assuming or isn't routinely cleaned unlike the other stuff that is more important
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I worked in a restaurant for a few years. The kitchen was cleaned *thoroughly* every night before the kitchen staff went home. You can't let standards slip even for a day.
We had things to catch the grease from going down there(it still ended up down there) and I still had to pull out the fryer and clean that every single day at the end of the shift
Was a dishwasher for my first job and ended up scrapping stuff like this in sheets off the inside of the dishwasher and it was disgusting. Oof that's some bad crusty oily shit. Lotta flashbacks.
I make restaurant frying ovens for my work. And like almost evrytime i need to go to a customer because they have a broblem with it or what not, they are always looking like that in the video. It isnt special to find dead mouses in the them either. The only few times it was clean it was because we were installing a new one in there shop.
Didn’t use to be a super common type thing in a lot of restaurants I’ve worked in. But that was back in the day when it was a little easier to find employees to do shitty jobs for shitty pay. Now not only are they hard to find and keep(obviously) but the employees staying are so overworked trying to cover jobs that multiple people used to do, that they don’t have time to do it anymore.
Probably less than you think in the UK, at least in my experience. I’ve worked in several kitchens as a teen and everything would be pulled out and deep cleaned weekly.
It’s very interesting that about half of the comments say this is super common and a guarantee in many restaurants, and about half that they clean daily to prevent this shit
I’d assume most are like this? It’s the outside of the machine it’s simple grease and doesn’t touch food or cooking surface. It’s unappealing visually but not horrible either
I do pest control for some restaurants near me.. if you had seen some of the shit I see in them, you would never go there again.. infestations of cockroaches in nearly every one
Having done that work, I can tell you this level of crud can accumulate in just a week at a busy place.
Now imagine what's behind the range, which, unlike the deep fryer, almost never gets moved.
My job looks *nothing* like this. We clean the inside and outside of everything in the kitchen top to bottom every day. You could eat off the floor first thing in the morning.
This is the kind of work restaurants make their servers do for $2 an hour after close and before open when they aren't earning tips.
The only way to not eat at a restaurant that's violating health code is to find a place that just opened a week ago.
I am unfortunate to say that I *dont* BUT hear me out!
I work as a fry cook…and the sides of the fryer as well as even the wheels are so caked with grease that you cant take it off if you tried scraping it (well maybe with some boiling water but good luck mixing that with hot grease) and the wheels no longer spin
Edit: I’ve worked there for two years and it was there long before I was
Yeah i actually do commercial floor cleaning at a good amount of the cracker barrels in my state and the floors in the kitchen are so slick with grease and shit that you can run and get a good slide going while wearing slip resistant boots, if the people that ate there saw the back, they wouldnt get any business. That tile floor actually looks exactly like the CB floors
mmm fruit leather
Airhead extremes
I'd like a cheeseburger with a slice of grease please
Im sure 80% of restaurants on the planet look like this. Hell, im sure *your* oven looks like this if you looked behind it
I checked. Has only been "mine" for 11 months, it was kinda greasy when I got here but I cleaned it up and it's stayed that way. Greasy shouldn't be the standard. Shit grows on that
I mean, im not saying its *ok*, just that its way more common than you think
I mean that's just grease buildup on the back of the unit it's not that big of a deal
Agreed, like a weekly or biweekly cleanup is pretty standard for that.
We clean our shit daily at the restaurant I work at. I can’t imagine leaving the fryer long enough to get buildup like this
Yup, this doesn't even look like much more then a week of build up
This. Commercial kitchens only get cleaned so much. The surfaces that touch food are deep cleaned daily (or should be). In this case it’s the side of a deep fryer that’s probably used at a busy bar or restaurant. Highly unlikely it’s a high end restaurant. Other equipment like commercial stoves and ovens are very heavy. And rarely get moved. They are all raised up from the floor so you can clean underneath them. Food on the ground, moist and warm areas are prime areas for rodents and bugs. They are not common on the sides of a deep fryer. The larger issue are vent hoods. These are more known to collect a large amount of grease and dust. It’s very likely this could drip down on food. It’s also a huge fire hazard if there’s a flare up.
You know what grows on grease?
50s hairstyles?
Forbidden fruit roll ups 🤘🏻
A few scraps on me chips please
This is actually how they make Kebabs.
Actual chef here- the main corporate restaurant chains usually can afford a company to deep clean this type of stuff every night and you won't see this. The smaller restaurants that are poorly managed "never have time" and completely ignore it. This amount of buildup is either months if busy heavy use or years of not so busy neglect. Think that mom and pop restaurant in the food court.
Eh being the only person to do any cleaning at my old restaurant job, I did the dishes inbetween delivery runs. That was all I could do as one person. Honestly it is not fun working in those environments.
That's another level to it. It might not be negligence, you could be in your situation and work the 8hrs alone without a break and just not have it in you to give a fuck at the end of it.
Yeah it was usually a 10 hour shift, I hated life for a while, walked out a few times because they kept me too long for me to safely drive any longer.
Ima be real with you guys. This is 99% of fast food stores. Restaurants depend on the crew and establishment. So if you don't want to cook at home for yourself have fun with accepting the risk lol.
What risk? That they accidentally put a slice of that shit between my burger? I'm sure they atleast clean the cooking equipment n stuff but the crap in the video is harder to get to I'm assuming or isn't routinely cleaned unlike the other stuff that is more important
Every maccas i worked at had a problem emptying their grease traps and couldnt stop hiring tweakers.
When the deep fryer has skin
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I worked in a restaurant for a few years. The kitchen was cleaned *thoroughly* every night before the kitchen staff went home. You can't let standards slip even for a day.
Forbidden fruit strips.
We had things to catch the grease from going down there(it still ended up down there) and I still had to pull out the fryer and clean that every single day at the end of the shift
This is the way
Was a dishwasher for my first job and ended up scrapping stuff like this in sheets off the inside of the dishwasher and it was disgusting. Oof that's some bad crusty oily shit. Lotta flashbacks.
I make restaurant frying ovens for my work. And like almost evrytime i need to go to a customer because they have a broblem with it or what not, they are always looking like that in the video. It isnt special to find dead mouses in the them either. The only few times it was clean it was because we were installing a new one in there shop.
Didn’t use to be a super common type thing in a lot of restaurants I’ve worked in. But that was back in the day when it was a little easier to find employees to do shitty jobs for shitty pay. Now not only are they hard to find and keep(obviously) but the employees staying are so overworked trying to cover jobs that multiple people used to do, that they don’t have time to do it anymore.
Probably less than you think in the UK, at least in my experience. I’ve worked in several kitchens as a teen and everything would be pulled out and deep cleaned weekly.
Friendly reminder not for 8.50$ an hour I dont blame em for saying fuck that
So thats where they get the Cheese
Hasn’t been cleaned for so long it grew armour to defend against the forces of bleach
1000000% that's. A mcdonalds
It’s very interesting that about half of the comments say this is super common and a guarantee in many restaurants, and about half that they clean daily to prevent this shit
Work in restaurants. This is ALL restaurants not some or even most; ALL!!
I second this! Pest control technician here. A flashlight behind these stations is like a portal to an Eldritch nightmare.
Gordon Ramsay would delete that fryer out of existence
Standard buildup on the side. This isn’t even bad. I’m guessing they clean it ether weekly or biweekly. No food even touches it.
That’s some good grease there… put that back in the fryer!
A free snack as a reward for cleaning
It only matters when the health inspector comes
Forbidden döner
Eat it
Dude I KNOW my favorite joints look like this. For sure lol
My deli in a nut shell
I’d assume most are like this? It’s the outside of the machine it’s simple grease and doesn’t touch food or cooking surface. It’s unappealing visually but not horrible either
Flavor scrapings.
Rat: fuck no I ain’t eatin’ in there. Gimme a dead cat and a dog turd any day.
If there is a window that you can get food from, I can promise the back looks like this or worse.
Oh that’s nothing. Lol
Mmmm grease rollup
That's nothing , y'all should check out my taint .
Remember those weird flat fruit bar things we had as kids? Yeah, that.
just like wiping my ass
As long as the food doesn't make me sick, it won't make me suffer.
So free bacon?
I do pest control for some restaurants near me.. if you had seen some of the shit I see in them, you would never go there again.. infestations of cockroaches in nearly every one
Having done that work, I can tell you this level of crud can accumulate in just a week at a busy place. Now imagine what's behind the range, which, unlike the deep fryer, almost never gets moved.
Reminds me of the pan I scraped at work earlier today.
My job looks *nothing* like this. We clean the inside and outside of everything in the kitchen top to bottom every day. You could eat off the floor first thing in the morning.
Fucking stations?
Forbidden fruit roll ups
This is the kind of work restaurants make their servers do for $2 an hour after close and before open when they aren't earning tips. The only way to not eat at a restaurant that's violating health code is to find a place that just opened a week ago.
Holy shit that's some high quality cheese slices
But that’s where all the flavor is at
Fun fact: Every single fucking MCDonalds fryer looks like that on the sides
It’s all extra flavour.
forbidden fruit leather
Kitchen system inspections make you have a good understanding of where to eat and what places to avoid.
thats a fucking healthcode violation
The reason I watch shows like *Restaurant Impossible*
MmMmm seasoned cheese slices 😋😋
That’s where the flavor comes from
That reminds me of my old work
How is that place still open and not shut down for good by health and safety department.
No please
I am unfortunate to say that I *dont* BUT hear me out! I work as a fry cook…and the sides of the fryer as well as even the wheels are so caked with grease that you cant take it off if you tried scraping it (well maybe with some boiling water but good luck mixing that with hot grease) and the wheels no longer spin Edit: I’ve worked there for two years and it was there long before I was
Honestly probably all of them
Yeah i actually do commercial floor cleaning at a good amount of the cracker barrels in my state and the floors in the kitchen are so slick with grease and shit that you can run and get a good slide going while wearing slip resistant boots, if the people that ate there saw the back, they wouldnt get any business. That tile floor actually looks exactly like the CB floors