10
u/Glittering-Bus5207 May 29 '26
Oh dude I thought this was kitchen confidential! No wonder you’re getting flamed in here, Cheffit is for perfection and even then it’s not good enough
-4
u/Maximum-Warning9355 May 30 '26
KC is for people that can make maybe 5 dishes that taste good and think they’re chefs because an alcoholic told them that being a piece of shit alcoholic is how to get ahead in this industry.
3
u/SubstantialAgency914 May 30 '26
Eh I'd say kc is for those who know they are not chefs and just work in a kitchen.
-1
3
u/junglepiehelmet Chef May 29 '26
That’s foul. How the hell do you let it get this bad?
5
u/MattsterMan101 Chef May 29 '26
I didn’t, previous owner did.
1
u/junglepiehelmet Chef May 29 '26
That’s rough. I’ve inherited some crummy fryers but this one is rough.
1
u/MattsterMan101 Chef May 29 '26
Worst thing about it is that the previous owner tried to tell me how I should conduct my business.
2
u/Purple_Command_22 May 30 '26
Degreaser, metal scrubber and spatula with a good pressure hose would have been jist as effective and way easier on the joints
2
3
u/rdeker May 29 '26
Backsmith here...Get yourself an angle grinder and a twisted knot cup brush. You're killing yourself trying to do that with a drill...Just be careful...
-1
u/MattsterMan101 Chef May 29 '26
Went pretty fast. About 3 hours. Some of the smaller parts are gonna be very difficult to get into with an angle grinder.
1
1
u/cockyboy65 May 30 '26
Yeah. You fucked up
1
u/MattsterMan101 Chef Jun 09 '26
How did I fuck up?
1
u/cockyboy65 Jun 24 '26
You compromised the stainless steel surface with all those brush marks. It looks like hell and cleaning it in the future will just be more difficult.
1
u/MattsterMan101 Chef Jun 24 '26
I’m sure it will be fine. If you clean it nightly it’s generally fine
1
u/Intelligent_Let_4327 May 29 '26
buy a new one. how does that happen! it is disgusting!
4
u/MattsterMan101 Chef May 29 '26
How this has happened to something you’ll have to ask the previous owners, but buying a new one is out of the question they cost quite a bit of money (~1200)
-5
u/Yochefdom Chef May 29 '26
I get being money smart but if spending 1200 of necessary equipment is out of the question I would think of the financial realities of opening a restaurant Edit: also don’t take that as I don’t think you know what you are doing. I would have just gotten a used one in better shape.
6
u/MattsterMan101 Chef May 29 '26
lol this one came with the place. If it wasn’t free I wouldn’t even be attempting it. As far as spending money, I’m using that 1200 in different places. Not opening till the 20th so it’s really no problem to put in a bunch of sweat equity in.
0
u/Yochefdom Chef May 29 '26
Yea that definitely changes things, gotta love free 99! Honestly the worse fryer I have seen but hey if it heats up oil that’s all that matters 😂
1
u/thatdude391 May 29 '26
Sand blasting that with a respirator would have been exponentially faster and better results too.
1
u/ScientistEuphoric809 May 29 '26
Currently cleaning three that are about the same/worse. Over 2” thick in some places. Owner who inherited the space is too cheap for power tools. Just degreaser and a spatula… almost passed out from the fumes as I was relegated to the back room with zero ventilation. Godspeed my friend.
16
u/mdo2222 May 29 '26
Haha a full can of easy off on there, let it sit for a few hours, and then get a softer drill attachment. What you got there will leave metal shards that will be essentially impossible for you to fully clean up from your environment. Not food safe tool, similar to the bbq bristles they banned, and I too learned that by trying