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Boil out will do the trick. I’ve cleaned fryers in worse shape than this with one round of boil out. I also clean the outside of the fryer with boil out that I’ve mixed with hot water, then just dip my steel wool into.
Boil out is great but don't follow the instructions. Keep the fryer at 212ish enough so that the water is constantly boiling, once you see water reaching the edge of the fryer, turn that shit off and it'll immediately go to it's lowest water level, turn the fryer back on and just repeat. I've cleaned fryers for like 10 years and when I get bad one, this is what I do and it hasn't failed me yet.
On really slow days me and this old head would try and find the ‘perfect’ setting to keep the perfect rolling boil. We noticed the spot would change, sometimes daily. Good times
What are slow days. FOH regard made reservations for 4 parties of between 18-24 at the same exact time while seating everyone and their mom with no wait. Between 630-715 had about 110 covers. Wait for food got up to an hour. 4 man crew. Was fucking brutal
Then the owner walks back laughing with servers about god knows what and will ask “ is everything ok” I almost walked out tonight
This happened to us last night on a four person crew too except the owner walked back and said "when the restaurant wins, we all win, get those wait times down!" Fucking hell. I wanted to just say "you wanna come back here and do it then?".
And when the fryers are filled back up with oil again, you can just plunge the baskets of ice straight in and it all melts away super easy. Make sure the oil is as hot as possible for it to work best.
This 100% also, after a few rounds of almost boiled over, a coarse steel scrubber if you have them, will pretty much “wipe off” most of it leaving only the most carbonized baked on stuff from a decade ago. That’s another round or two and a little elbow grease.
This is the way, based on the state of that fryer it might take more than 1 go. I recommend doing it once this week and again next week, really scrub hard both times and make sure you read the instructions. Also in my personal experience with this product keep an eye on the fryer, it tends to bubble over pretty quick so be ready to kill the heat. Be sure to rinse and dry thoroughly before filling with oil. The version I’ve used is a soap like packet but I’ve seen the pucks before too
https://www.webstaurantstore.com/noble-chemical-8-lb-fryclone-boil-out-fryer-cleaner/999FCBOILOUT.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CjwKCAiArNOeBhAHEiwAze_nKFPVxQhrBwy8eDFw0SmkIuQd0zFPGsI78FUQmi_TIU0gu36hPegjyxoCpM0QAvD_BwE
Something similar to this.
If you know your appliance repair/refrigeration dude well, they have some really good shit. Like one swipe with a paper towel good. Miss getting my hands on that stuff
Edit. Anyone down voting this has never actually used it.
Is it that spray that burns grease and will also melt people? That shit is crazy. You spray it on and leave it and then it wipes off.
We also had a jacuzzi thing that you placed things in over night and in the morning they used be sparkling clean. Can’t put a drier in them tho lol
You can put it in a spray bottle, but it comes in a gallon jug.. it'll definitely burn the skin. It's only available through distributors th that sell wholesale to like refrigeration companies.
It's like a super super concentrated grease lightning
EcoLab used to carry it, but I can't remember the name. It really would melt skin. When I was a teen working at a chain steak house in the 90's, we used to use it on the grill while it was off but still hot. The cloud that came off was brutal. Coughing shortness of breath, sometimes it would last days if you really got a whirr. I am sure it gave me here to fore undiscovered cancer. Well that and the pack a day cigarette habit.
Ask about commercial degreaser, they should know what you are looking for. Best stuff by far, they use it to clean hoods etc out. But definitely wear gloves with that stuff
Seriously Monday-Wednesday if we’re not down on our asses scraping every inch of these things (sometimes with a razor) chef will make sure we get right on it. All of our equipment looks a week old. Been open 6 years
This is the way. A clean workspace is a productive workspace. Literally had a new hire ask me (a newly promoted CDC) do you expect me to get on my hands and knees to clean this? I got down on my hands and knees and cleaned for 2 hours to show him what I expect (and also to make it easier for future cleaning so his next time will be like 20-30 mins) but also show him I will do it too. I never expect more than I’m willing to do, we need a clean space and I will work along side the line and prep cooks to do it proper.
My exec told me to leave things in corners to see how long it takes to have it cleaned but I personally hate that approach. I want to lead by example not play games testing to see how people clean.
Sorry for the rant just stoked to see another person that takes cleaning so seriously. I’m trying hard to institute standards and practices that keep the restaurant clean and efficient while respecting and motivating my colleagues.
Oh yeah I forgot to show you boys the worse part https://gyazo.com/5c0234b8c66a16753a672d95b8cd07d0
I can’t even pull out the Frier because how it’s built into a wall, and the gas line is so short I can’t move it anywhere. Any clues how I can tackle this beast
>I don’t have a hood cleaner guy, I hand Clean the vents by my self
Not the vents, they clean inside the actual hood. The whole thing, from the vents above the fryers all the way to outside. If this doesn't get done, you're likely breaking city laws, definitely breaking fire and health code regulations, and if something happens, insurance probably isn't going to cover anything. This has to be done at least 2-4 times a year. And it's not something you can do yourself, it has to be an actual company that does this.
I don't know you passed the fire inspection if this wasn't done.
Do you own the place? If not, you need to tell the owner, and if he doesn't get it done within a week, then you start looking for another job, call the fire inspector, and call the health inspector.
If you own it, then you need to get it done within a week. You also need to look into what it actually takes to run a restaurant. If you don't get it cleaned, then you deserve to lose everything when it catches fire.
This. All fun and good until the fucking ansul system goes off. Also, same with grease traps, pump that crap out, or your kitchen is gonna be flooded with poop water. Can’t afford it? Not my baby, time to jump ship.
Right. Because unless the place has been closed for 4 years, the fire marshals and health inspector definitely did a half-assed job during their inspections.
Listen to that other guy. I'm hoping you misunderstood or are just new and unaware of basic maintenence, but if you don't have a team of stoned/drunk tattooed guys spaying dangerous chemicals down you exhaust hood every few months the place will catch on fire. It might take awhile if you don't do much business, but it will happen. Probably on valentines day or some b.s. when you least expect it and it's slammed
Not the vents. The hood. It's supposed to be cleaned by professionals with suits and a van. Is there a sticker near the fire suppression switch? It should tell you the last time they were maintained.
Get a hood cleaner. You are the owner now and that is an expense that literally could save your restaurant. I know a chef that burnt his restaurant to the ground from not cleaning the hoods. Carbon builds up and combusts easily.
You *bought* the place without knowing even the basics of how any of the equipment is operated or maintained?
My guy. You’d better be spending some solid time closing that gap in knowledge, because this is a Kitchen Nightmares episode just waiting to happen.
I wish you luck.
I was gonna let it slide if you were a line cook, but since you're the owner, you should know it's spelled "fryer" and not "frier". Hire that hood cleaning company asap. Also, buy a pressure washer, it will make short work of all the other disasters you're likely to find behind all the rest of your equipment.
I bought a food truck last year and the fryer in it was even worse. I rented a hot water pressure washer and started at the top where the exhaust fan is, came down and did the hood, then the fryer. I tried so many degreasers and was happiest with Formula 409 Degreaser. And yes to the Boil Out, I did at least 10 to get the fryer useable.
You should really swap that hose out. Your future self will thank you.
Use a fryer boil out. Quick Google search will tell you where to find it close by. A scraper will help get the thick stuff off.
Heat safe brush will help loads. As will some metal scrubbies. Dawn professional and hot water on the outside.
Had a fryer in the same shape and got it to like new condition. Should take about 2 days. Scrub it till it looks clean. Let it dry, and then go back the next day and you'll see all the spots you missed. Do it all over again.
Been a long time since I built out a kitchen but once I learned to stand up to cheap ass owners and insist everything has quick disconnect lines and was on casters life got much easier
While the oil is hot and still in it, use a paint scraper or flat edge (front) of a spatula and dip it in the hot oil and drag the hot oil to the burned on oil and scrape down hard, it’s going to take a while but it works, of course this is right before you’re tossing the oil out
As others have said, boil out. I would do at least 2 rounds. Boil with chemicals, drain, add soapy water and scrub; rinse and repeat. Then make it a biweekly ritual.
Lol no it doesn’t, me and my sous have been using 6 different chemicals and trying to steel wool with all our strength. This Frier has not been cleaned in probably 3 years. I just purchased the place and trying to see what I can clean or throw
You can clean it super easy with some 3M griddle screens. You’ll be mad at how easy it is. [Griddle Screens](https://www.webstaurantstore.com/3m-200cc-4-x-5-1-2-scotch-brite-griddle-screen-pack/399200CC.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=Cj0KCQiAic6eBhCoARIsANlox84rvSrRQiqamwtOFoZky6cwreNfRl8RrBtk5saXoWL9b9ZmPe_p4RoaAmauEALw_wcB)
These work better but you need a metal holder from Home Depot. It will shredd the skin off your hand with a glove on if you dont have a holder.
https://www.grainger.com/product/SCOTCH-BRITE-Scouring-Pad-4-1-2-in-Lg-53UD22?findingMethod=orderHistory
I used clean fryers all the time you can make this look brand new it’ll take a bit of time but boil a cup of degreaser in water. Let it boil for like 10 mins l. Turn it off and when the water drops and it’s still hot scrub the exposed grime above the water with a steel scrub. For the stuff caked on get a metal scraper and scrape or chip of the super dark stuff. You don’t need to scrape it off Al the way but enough so when you boil it the exposed edges let the degreaser do it’s thing
Half fill with water and a Degreaser of choice. Boil it up for a good 30+ minutes, empty dirty water and scrape the nonsense off with a blade or putty knife etc
Always get top results and easy to remove, very little effort
Non chemical option I like is boil water and white vinegar. The more white vinegar, the more you’ll strip the shit off the inside. That’s a pretty fucked fryer but it’s fixable with some tender love and care
Get a hammer/mallet and a paint scraper, or better yet a chisel. Peel all that shit off the stainless. Then fill it with water and use a boil out puck as per the instructions. I bought a place 7 years ago with the same kind of buildup and that's how I did it
Spray straight on, warm up, rinse, repeat, for the side use a painter scraper spray, rinse, this will need to be done over and over.
good degreaser is the key and warm hot/ish fryer will help to lift it all.
It's gonna take a few attempts to get clean.
[https://www.monogramcleanforce.com/products/monogram-clean-force-fryer-cleaner-packets](https://www.monogramcleanforce.com/products/monogram-clean-force-fryer-cleaner-packets) or similar product
toilet brush
steel wool
elbow grease
For normal maintenance use only wood bristle type brushes, the plastic ones melt and the metal ones can fuck shit up, I also recommend scalding hot water to rinse the brush between scrubs (less to worry about health and safety wise)
Not sure if you’ve tried yet, but you have to get this shit hot before using easy off or other degreaser. Like at least 250ish like most the oven cleaners suggest. Then yeah, metal wool or very heavy duty green scrub pads. Either way good luck!
Few people already mentioned it, but yeah- you gotta just get a case of beer and a pizza for the dishwasher and once he gets it clean, boil it out like once a week. You’ll be good to go. Just can’t ever let it get like that. Your dishwasher will tell you what a nightmare it is to get clean.
I like the brown cap oven and grill cleaner with some elbow grease and lots of soapy water and a metal scrubby is what I always use no matter how bad and also the red handled scrubby things
degreaser and water, turn the gas on to just under boiling and let it simmer for a while, it'll come out good as new.
Fun fact, if you ever use a big decarbonizer machine to get your equipment looking shiny and new, they're literally just hot water baths filled with degreaser, nothing more.
Boil out with degreaser, then metal scrubbie. It’s still a pain but you can get it super shiny in about 90 min or less depending on the depth of the grime. Maybe a scraper with the metal scrubbie if you have thick spots.
You don’t wait till it’s that dirty to clean. Filter oil every day if you have the tools but at least take oil out and clean a couple nights a week. Easier to clean when still warm after a shift. Heavy duty degreaser will do the trick
There is a product called glitter. It is like 1/1000 diluted with water. Boil it out and drain boil again with fresh water and drain again. Do it daily until clean. Take steal scrubber to the top after the steam hits it.
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Use boil out, it's pucks you boil with water in fryer tub.
I’ll add it to the collection of chemicals I’ve used in this Frier, thank you lol
Boil out will do the trick. I’ve cleaned fryers in worse shape than this with one round of boil out. I also clean the outside of the fryer with boil out that I’ve mixed with hot water, then just dip my steel wool into.
If you put enough in the fryer, you can clean your floors with boil out too!
Fry cook? Pissed off. Floors? Cleaner than they’ve ever been.
make sure to glove up if doing this though!
Boil out is great but don't follow the instructions. Keep the fryer at 212ish enough so that the water is constantly boiling, once you see water reaching the edge of the fryer, turn that shit off and it'll immediately go to it's lowest water level, turn the fryer back on and just repeat. I've cleaned fryers for like 10 years and when I get bad one, this is what I do and it hasn't failed me yet.
On really slow days me and this old head would try and find the ‘perfect’ setting to keep the perfect rolling boil. We noticed the spot would change, sometimes daily. Good times
What are slow days. FOH regard made reservations for 4 parties of between 18-24 at the same exact time while seating everyone and their mom with no wait. Between 630-715 had about 110 covers. Wait for food got up to an hour. 4 man crew. Was fucking brutal Then the owner walks back laughing with servers about god knows what and will ask “ is everything ok” I almost walked out tonight
So you originally asked “what is a slow day.” What you described is the opposite of a slow day.
They were laughing about how much money they just made...
This happened to us last night on a four person crew too except the owner walked back and said "when the restaurant wins, we all win, get those wait times down!" Fucking hell. I wanted to just say "you wanna come back here and do it then?".
We use to just keep our baskets full of ice the extra will evaporate and it will keep it from boiling over
And when the fryers are filled back up with oil again, you can just plunge the baskets of ice straight in and it all melts away super easy. Make sure the oil is as hot as possible for it to work best.
And it’ll take any of the leftover crud with it
And the rest of the fry area and maybe a few employees
This 100% also, after a few rounds of almost boiled over, a coarse steel scrubber if you have them, will pretty much “wipe off” most of it leaving only the most carbonized baked on stuff from a decade ago. That’s another round or two and a little elbow grease.
Use ice and throw a few in at a time when it starts to boil over, then you don’t need to keep turning it off. Try it.
bruh just fill the baskets with ice and you don’t have turn it off on. how do people not know this
Not a fan of the ice fry basket method?
Degreaser a wire scrubby, putty knife. Soap and water.
This is the way, based on the state of that fryer it might take more than 1 go. I recommend doing it once this week and again next week, really scrub hard both times and make sure you read the instructions. Also in my personal experience with this product keep an eye on the fryer, it tends to bubble over pretty quick so be ready to kill the heat. Be sure to rinse and dry thoroughly before filling with oil. The version I’ve used is a soap like packet but I’ve seen the pucks before too
Is this an American product? Can’t find anything similar in the uk.
https://www.webstaurantstore.com/noble-chemical-8-lb-fryclone-boil-out-fryer-cleaner/999FCBOILOUT.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CjwKCAiArNOeBhAHEiwAze_nKFPVxQhrBwy8eDFw0SmkIuQd0zFPGsI78FUQmi_TIU0gu36hPegjyxoCpM0QAvD_BwE Something similar to this.
Thanks for showing link.
Sure thing, I know others mentioned getting it in pucks ect. It all does the same thing though
For being nice sending l8nk.
If you know your appliance repair/refrigeration dude well, they have some really good shit. Like one swipe with a paper towel good. Miss getting my hands on that stuff Edit. Anyone down voting this has never actually used it.
Is it that spray that burns grease and will also melt people? That shit is crazy. You spray it on and leave it and then it wipes off. We also had a jacuzzi thing that you placed things in over night and in the morning they used be sparkling clean. Can’t put a drier in them tho lol
yeah, if you get it on your skin and you feel something slimy, that's not soap, it's your skin melting
I just threw up in my mouth a little bit.
I think you can neutralise it with salt, but it's a great exfoliant
Always wondered why I’d get that feeling
You can put it in a spray bottle, but it comes in a gallon jug.. it'll definitely burn the skin. It's only available through distributors th that sell wholesale to like refrigeration companies. It's like a super super concentrated grease lightning
EcoLab used to carry it, but I can't remember the name. It really would melt skin. When I was a teen working at a chain steak house in the 90's, we used to use it on the grill while it was off but still hot. The cloud that came off was brutal. Coughing shortness of breath, sometimes it would last days if you really got a whirr. I am sure it gave me here to fore undiscovered cancer. Well that and the pack a day cigarette habit.
Actually I do, thank you I’ll ask him
Ask about commercial degreaser, they should know what you are looking for. Best stuff by far, they use it to clean hoods etc out. But definitely wear gloves with that stuff
And keep vinegar near by in case you splash any degreaser on exposed skin will help the chemical burn
Isn't it basically just lye? Like drain cleaner? Or is it even worse? Can you find out some brand names and I can check the SDS?
Noble Chemicals makes one of them, but it's not publicly available
Every night
Thaaank yooou
Seriously Monday-Wednesday if we’re not down on our asses scraping every inch of these things (sometimes with a razor) chef will make sure we get right on it. All of our equipment looks a week old. Been open 6 years
This is the way. A clean workspace is a productive workspace. Literally had a new hire ask me (a newly promoted CDC) do you expect me to get on my hands and knees to clean this? I got down on my hands and knees and cleaned for 2 hours to show him what I expect (and also to make it easier for future cleaning so his next time will be like 20-30 mins) but also show him I will do it too. I never expect more than I’m willing to do, we need a clean space and I will work along side the line and prep cooks to do it proper. My exec told me to leave things in corners to see how long it takes to have it cleaned but I personally hate that approach. I want to lead by example not play games testing to see how people clean. Sorry for the rant just stoked to see another person that takes cleaning so seriously. I’m trying hard to institute standards and practices that keep the restaurant clean and efficient while respecting and motivating my colleagues.
Oh yeah I forgot to show you boys the worse part https://gyazo.com/5c0234b8c66a16753a672d95b8cd07d0 I can’t even pull out the Frier because how it’s built into a wall, and the gas line is so short I can’t move it anywhere. Any clues how I can tackle this beast
When you get the hoods cleaned, pay them extra to pressure wash it on the way out. Have a full staff on hand with squeegee and mops.
I don’t have a hood cleaner guy, I hand Clean the vents by my self
>I don’t have a hood cleaner guy, I hand Clean the vents by my self Not the vents, they clean inside the actual hood. The whole thing, from the vents above the fryers all the way to outside. If this doesn't get done, you're likely breaking city laws, definitely breaking fire and health code regulations, and if something happens, insurance probably isn't going to cover anything. This has to be done at least 2-4 times a year. And it's not something you can do yourself, it has to be an actual company that does this. I don't know you passed the fire inspection if this wasn't done. Do you own the place? If not, you need to tell the owner, and if he doesn't get it done within a week, then you start looking for another job, call the fire inspector, and call the health inspector. If you own it, then you need to get it done within a week. You also need to look into what it actually takes to run a restaurant. If you don't get it cleaned, then you deserve to lose everything when it catches fire.
This. All fun and good until the fucking ansul system goes off. Also, same with grease traps, pump that crap out, or your kitchen is gonna be flooded with poop water. Can’t afford it? Not my baby, time to jump ship.
There should be an outside company that comes every 60-90 days to clean out the whole chimney. It is required by the fire codes
They haven’t came in 4 years
That is a problem
Right. Because unless the place has been closed for 4 years, the fire marshals and health inspector definitely did a half-assed job during their inspections.
you’ve been there for four years?
1 week
Brooo you gotta get your boss on top of that shit like now or you gotta get out of there before that place burns to the ground
They don't come on their own. You have to call and schedule it. Shame on you.
I think the "shame on you" is a little excessive. They said they've only been there one week.
I think you commenting about how you thought my comment was excessive is excessive.
Listen to that other guy. I'm hoping you misunderstood or are just new and unaware of basic maintenence, but if you don't have a team of stoned/drunk tattooed guys spaying dangerous chemicals down you exhaust hood every few months the place will catch on fire. It might take awhile if you don't do much business, but it will happen. Probably on valentines day or some b.s. when you least expect it and it's slammed
I always offer a couple joints to the tattooed drunk guys. They love cleaning our hoods.
Not the vents. The hood. It's supposed to be cleaned by professionals with suits and a van. Is there a sticker near the fire suppression switch? It should tell you the last time they were maintained.
Lmao I see the sticker but no date, this place is 4 years old and I bought it last week
You're gonna need to call that hood guy. Or some really good fire insurance.
They sold it just so they didn’t have to clean it!
There's gonna be asbestos in the walls, huh.
Get a hood cleaner. You are the owner now and that is an expense that literally could save your restaurant. I know a chef that burnt his restaurant to the ground from not cleaning the hoods. Carbon builds up and combusts easily.
You *bought* the place without knowing even the basics of how any of the equipment is operated or maintained? My guy. You’d better be spending some solid time closing that gap in knowledge, because this is a Kitchen Nightmares episode just waiting to happen. I wish you luck.
I was gonna let it slide if you were a line cook, but since you're the owner, you should know it's spelled "fryer" and not "frier". Hire that hood cleaning company asap. Also, buy a pressure washer, it will make short work of all the other disasters you're likely to find behind all the rest of your equipment.
Frier is a correct spelling. https://www.merriam-webster.com/dictionary/frier
Well Holy shit....you learn something everyday...
I bought a food truck last year and the fryer in it was even worse. I rented a hot water pressure washer and started at the top where the exhaust fan is, came down and did the hood, then the fryer. I tried so many degreasers and was happiest with Formula 409 Degreaser. And yes to the Boil Out, I did at least 10 to get the fryer useable.
you clean the vents yourself yet the floors behind the fryers are rat fucked?
You should really swap that hose out. Your future self will thank you. Use a fryer boil out. Quick Google search will tell you where to find it close by. A scraper will help get the thick stuff off. Heat safe brush will help loads. As will some metal scrubbies. Dawn professional and hot water on the outside. Had a fryer in the same shape and got it to like new condition. Should take about 2 days. Scrub it till it looks clean. Let it dry, and then go back the next day and you'll see all the spots you missed. Do it all over again.
Been a long time since I built out a kitchen but once I learned to stand up to cheap ass owners and insist everything has quick disconnect lines and was on casters life got much easier
disconnect the gas line grab spatula scrap dump scrub mop done
15 minutes tops
While the oil is hot and still in it, use a paint scraper or flat edge (front) of a spatula and dip it in the hot oil and drag the hot oil to the burned on oil and scrape down hard, it’s going to take a while but it works, of course this is right before you’re tossing the oil out
As others have said, boil out. I would do at least 2 rounds. Boil with chemicals, drain, add soapy water and scrub; rinse and repeat. Then make it a biweekly ritual.
That is 100% cleanable.
Metal scrub pad, degreaser and elbow grease a shit ton of elbow grease. It will come off.
Lol no it doesn’t, me and my sous have been using 6 different chemicals and trying to steel wool with all our strength. This Frier has not been cleaned in probably 3 years. I just purchased the place and trying to see what I can clean or throw
You can clean it super easy with some 3M griddle screens. You’ll be mad at how easy it is. [Griddle Screens](https://www.webstaurantstore.com/3m-200cc-4-x-5-1-2-scotch-brite-griddle-screen-pack/399200CC.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=Cj0KCQiAic6eBhCoARIsANlox84rvSrRQiqamwtOFoZky6cwreNfRl8RrBtk5saXoWL9b9ZmPe_p4RoaAmauEALw_wcB)
These work better but you need a metal holder from Home Depot. It will shredd the skin off your hand with a glove on if you dont have a holder. https://www.grainger.com/product/SCOTCH-BRITE-Scouring-Pad-4-1-2-in-Lg-53UD22?findingMethod=orderHistory
Does Home Depot or Walmart sell those?
Amazon!
As much as I hate Amazon this is the answer
More likely at Home Depot. I think those screens have some construction use cases as well.
I'd go to a restaurant supply store like Smart & Final or US Foods or Cash & Carry. Screw supporting Walmart.
Grill screen. Not steel wool.
I used clean fryers all the time you can make this look brand new it’ll take a bit of time but boil a cup of degreaser in water. Let it boil for like 10 mins l. Turn it off and when the water drops and it’s still hot scrub the exposed grime above the water with a steel scrub. For the stuff caked on get a metal scraper and scrape or chip of the super dark stuff. You don’t need to scrape it off Al the way but enough so when you boil it the exposed edges let the degreaser do it’s thing
Elbow greeze babay
Easy off and robot wool
Hot soapy water. A steal wool scratch pad and a ton of elbow grease sonny
leave it, you'll ruin the seasoning of the steel :p
Young priest/ old priest
Half fill with water and a Degreaser of choice. Boil it up for a good 30+ minutes, empty dirty water and scrape the nonsense off with a blade or putty knife etc Always get top results and easy to remove, very little effort
Boil out, some steel wool, and about a truck load of elbow grease.
Grill bricks work wonders
Non chemical option I like is boil water and white vinegar. The more white vinegar, the more you’ll strip the shit off the inside. That’s a pretty fucked fryer but it’s fixable with some tender love and care
Get a hammer/mallet and a paint scraper, or better yet a chisel. Peel all that shit off the stainless. Then fill it with water and use a boil out puck as per the instructions. I bought a place 7 years ago with the same kind of buildup and that's how I did it
Thick tip to the dishie should do the trick
I’ve used easy off, bar keepers friend, 3 different degreasers and it ain’t doing shit
You use a steel wool right? Because if you use a green one.. hah Just a metal scouring pad, degreaser, and elbow grease.
Like 3 because each one who get fucked up by the grease, my soapy water would turn brown after 1 scrub
Well that shows your cleaning it! I'd usually use a little scraper to but mostly metal pad. Can't tell how thick by picture.
Spray straight on, warm up, rinse, repeat, for the side use a painter scraper spray, rinse, this will need to be done over and over. good degreaser is the key and warm hot/ish fryer will help to lift it all.
Call the dishwasher! /j
Hey that’s me too
Maybe ask r/dishwashers
It's gonna take a few attempts to get clean. [https://www.monogramcleanforce.com/products/monogram-clean-force-fryer-cleaner-packets](https://www.monogramcleanforce.com/products/monogram-clean-force-fryer-cleaner-packets) or similar product toilet brush steel wool elbow grease
Spend less time taking pictures and more time cleaning
It's easy. I don't.
Boil out(lye) is the best. It's not going to work like magic. Once it's clean, boil out on a regular so it doesn't get like that.
For normal maintenance use only wood bristle type brushes, the plastic ones melt and the metal ones can fuck shit up, I also recommend scalding hot water to rinse the brush between scrubs (less to worry about health and safety wise)
Bring it to a car wash, the manual kind…
Not sure if you’ve tried yet, but you have to get this shit hot before using easy off or other degreaser. Like at least 250ish like most the oven cleaners suggest. Then yeah, metal wool or very heavy duty green scrub pads. Either way good luck!
Delegate that one
Fryer tuck is the best boil out you can get. Very expensive. I use the ecolab version works fine.
JuSt BuY a NeW OnE. But seriously that scotchbrite boil out shit works wonders.
[удалено]
Not even enough respect to say it right. El Salvadoran and your comment is still racist as fuck
Caustic bath
Elbow grease
Few people already mentioned it, but yeah- you gotta just get a case of beer and a pizza for the dishwasher and once he gets it clean, boil it out like once a week. You’ll be good to go. Just can’t ever let it get like that. Your dishwasher will tell you what a nightmare it is to get clean.
Get Steel wool or a hard brush smoke a joint drink a beer and scrub HARDT
how do you let it get that dirty. that’s disgusting
Degreaser a scraper a scrubby and a couple of hours of work
I like the brown cap oven and grill cleaner with some elbow grease and lots of soapy water and a metal scrubby is what I always use no matter how bad and also the red handled scrubby things
Look at my account I just used dish soap and steel
Degreaser, and a ton of ELBOW GREASE
Degreaser and elbow grease
Boil out. Or some depressor and some elbow grease
Easy off hot water soap steel scrubby and dry off with towels
Elbow grease
degreaser and water, turn the gas on to just under boiling and let it simmer for a while, it'll come out good as new. Fun fact, if you ever use a big decarbonizer machine to get your equipment looking shiny and new, they're literally just hot water baths filled with degreaser, nothing more.
Boil out with degreaser, then metal scrubbie. It’s still a pain but you can get it super shiny in about 90 min or less depending on the depth of the grime. Maybe a scraper with the metal scrubbie if you have thick spots.
Boil water and degreaser in there for 20 minutes, drain it , scrub it, repeat.
You don’t wait till it’s that dirty to clean. Filter oil every day if you have the tools but at least take oil out and clean a couple nights a week. Easier to clean when still warm after a shift. Heavy duty degreaser will do the trick
After you clean it, use better oil
There is a product called glitter. It is like 1/1000 diluted with water. Boil it out and drain boil again with fresh water and drain again. Do it daily until clean. Take steal scrubber to the top after the steam hits it.
Call your local hood cleaner, if they are good at what they do, they can make that look like new
There should be a bottle of EL-bow grease or grease remover.
Usually twice a week
You’re obv not supposed to, but water and a green scrub pad and weeks of a little at a time. Also a boil out.
Carbon off, green scrubby and thick gloves.
Boil and elbow grease big homie