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Evil Fryer problem

post #1 of 6
Thread Starter 

Hi there,

 

We are having a challenge with one of our fryers and I'm hoping somebody can help.

 

We use the same fryer in 4 different locations using the same fryer oil and all cooking the same product yet one fryer seems to have become possessed and for no reason at no specific time and without having any food in it it will "erupt" spewing hot oil all over he kitchen and scaring the crap out of he chefs, both of which make a hell of a mess on the floor.

 

We have had the fryer replaced, the thermostat replaced, the gas pressure and regulators checked and everything is working perfectly, I'm beginning to suspect foul play, does anyone know if there is a way that somebody could sabotage a fryer in such a way that it wouldn't be seen or does anyone have a rational explanation as to what is going on

 

Any help would be appreciated

 

RS

post #2 of 6

It sounds like like somehow water is dropping into the fryer oil. Is the fryer located under a hood fan?

Is it possible that water is condensing on the exhaust panels and dripping into the oil?

Could there be a leak of some sort that pours some water into the hood, then dribbles down into the fryer?

 

Does sound weird, but stranger things have happened in the construction of commercial kitchens.

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Liquored up and laquered down,
She's got the biggest hair in town!

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post #3 of 6

Sounds like there is water getting into the fryer.  I suspect it might have something to do with your daily cleaning/filtering,or boil out procedures.

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #4 of 6

The culprit could be condensation. This causes drops of water to form on the hoot and metal around  the top & sides of fryer and even fry baskets which are S/S. that drips down.

Does it happen after fryer was used a lot at a specific time like lunch and then sits?

                         Hot metal + cooled or cold air circulation = condensation.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 6
with repeated heavy use ( a.k.a. fish and chips booth at a fair) things can slide out of the basket and past the bottom grate. Then, during a slow down the fryer has time to get back to full heat which sometimes affects things that have plunged to the bottom and not returned. I have had odd shrimp or onions rings suddenly bubble up to the top...even french fries or just batter drippings that have suddenly got hot enough to come back up.
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #6 of 6

To answer your question about how this could be intentional, a handful of ice surreptitiously dropped in the fryer would have this affect, with no clue trail except for who was in poximity to the fryer when it happened.

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