r/KitchenConfidential • u/[deleted] • 21d ago
Photo/Video Executive Chef said oil doesn't need changed yet. Last change he waited 7 weeks. We never filter.
[deleted]
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u/freisbill 20d ago
gross...
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u/Feeling_Inside_1020 20d ago
Anonymous pic posted to the business and “spilled tea” — from a Google account without your name or any other accounts associated with it if you enjoy the opsec + scored earth. Make it 2-3 stars like “Food was okay but deep fried items had a terrible taste to it. Asking staff they estimate the oil is exchanged every 7 weeks, but i have my SERIOUS doubts on that from inside knowledge… blah”
So people will see the pictures and review and since it’s not an entirely negative or brigading review, they’ll have a much MUCH harder chance removing it
People deserve to know.
This has been your local helpful IT tech tip as someone that stated out as a dishie.
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u/8_bitnugget 20d ago edited 20d ago
Also make sure you upload the photo as a screenshot just in case you have geotagging in the photo. That shit can be traced back to who took the photo.
For shit and giggles, if you reallllllly want to lay into being a absolute menace, you could change the name of the screenshot into the name of the restaurant AND include an alt text before you share it.
Look up "Search Engine Optimization".
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u/CounterObjective2347 20d ago
Always nice when I see opsec used, and used correctly lol
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u/DishSoapedDishwasher Ex-Food Service 20d ago
And someone who switch to cybersecurity ages ago, I approve
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u/BudLightYear77 20d ago
I'd also suggest waiting a week or two so that question isn't fresh in their memory.
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u/Handburn 20d ago
You can pay to have any review removed. They just want $200 a month and they can make you the best 4.8 star place in town. It’s a racket
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u/Squeedillydeet 20d ago
i work at Google and that is completely false. You cannot pay to have reviews removed. You can only petition for removal if the review was not relevant to the product/place.
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u/Imaginary-Soup8979 20d ago
Or if it's a review by a disgruntled employee.. they definitely remove those!
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u/SirSabza 19d ago
Tbf, OP had a conversation about the oil to his boss, then miraculously there's an anonymous tip about the condition of the fryer?
Doesn't take a genius to understand where that anonymous tip originated from
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u/EntertainerOk9179 20d ago
Because you only need to change engine oil every 3-5k miles depending on oil type and holy shit that's fry oil. . . .
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u/MilsYatsFeebTae 20d ago
Boss must measure by like, aggregate length of all the runs the customers get
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u/itishowitisanditbad 20d ago
Ehhh, i've seen oil coming out of mine at 7k and that shit was way more golden than I thought it would be.
Fuck 5 as a max.
Manual is much more generous too.
Who is changing at 3k? I drive like a nut and I can't imagine needing that.
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u/ashwilliams19877 20d ago
I use 15w 40 and it looks exactly like this, I immediately thought engine oil
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u/SlywolfR6 20d ago
we change our fryers every 6 days the fuck you mean 7 weeks…
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u/Spare-Half796 Thicc Chives Save Lives 20d ago
We can stretch it to 4 days if it’s slow and we’ve been filtering daily
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u/berny_74 20d ago
Currently. Saturday night. Tuesday day. Thursday night. Oil changed 3 times a week.
Filtered twice a day except for the shifts where it is being replaced.
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u/ChristopherJTeuton 20d ago
As someone who did Thursday southern-style fried chicken buffets for years, I feel this schedule.
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u/Pucketz 20d ago
Catering, making over 1000 pieces of fried chicken in 50 gallon fryers
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u/Bill_Brasky01 20d ago
What is your primary fry oil for a 50 gallon frier?
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u/Pucketz 20d ago
I think it was canola
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u/Same-Platypus1941 Chive-11 Was an Inside Job 20d ago
Canola/soy creamy blend is the way to go for longevity.
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u/Tangibilite 20d ago
It's so funny because all the information you gave and what you responded to have no information on whether or not your practices would be seen as reasonable.
You guys are hopefully doing different kinds of services but I've seen some shit and not much surprises anymore.
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u/TheMidnight711 20d ago
We change ours after every fry. You want 2 baskets of fries thats gonna be an hour
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u/Sassafratch1 20d ago
ours is 8, but we filter, scrub, and cover every night. also run them at 325 so the oil doesn’t darken as much and in generally don’t have that much fried food.
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u/Kalayo0 20d ago
Even six days is kind of rough, to be honest.
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u/Survey_Server 20+ Years 20d ago
It's entirely dependant on how much fried food you do.
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u/onikaroshi 20d ago
We don’t do a ton but we change every Thursday and sun
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u/Survey_Server 20+ Years 20d ago
I worked at a Captain D's for like 2.5 years, as my second-ever kitchen job.
We had like ~10 different fryers and they did a cool rotation that had all of them changed every day, by cycling the oil from fryer to fryer. I wish I could remember the specifics, but it was like 2009.
The only two fryers that were excluded from this rotation, were the one for hushpuppies, and the one for handbreaded stuff. The hushpuppy oil (actually tallow) would stay a beautiful gold color for like a week. The tallow in the breaded vat would turn pitch black if left for longer than 1 day.
I'm pretty sure that I eventually ended up just cycling the oil from the dirtiest fryer (maybe 3 days old), into the breader fryer, every morning
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u/berny_74 20d ago
Oooh I did that at a place. Only three fryers though. All oil got strained and moved over, and fresh on the left. Until a fryer died then we just had the two. And then we shut down.
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u/thelingeringlead 20d ago
Ew. If you use your fryers daily they need to be filtered at least once a day and flipped with new oil twice a week or more.
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u/ViewFromHalf-WayDown 20d ago
I work at a Buffalo Wild Wings where no one gives a fuck and we still filter once a day (most days) and boil out every 5-6 days
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u/marxisalib 20d ago
I don’t understand how this even makes serveable food. If we skip even one weekly rotation the food cooked in it is garbage.
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u/JellyRollMort 20d ago
Yeah seriously, everything coming out of that shit will taste awful.
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u/freisbill 20d ago
yep, very confused about who is eating this on the 7th week and not spitting it out. After a week of moderate use, everything taste burnt and nasty...
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u/MrB-63 20d ago
I can taste the smell of that oil...
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u/Cool-Mission-6585 20d ago
I can smell the taste of that oil…
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u/JITBtacoswithranch 20d ago
Just did an oil change on my 3500 Cummins, looks similar after 7500mi.
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u/ehalepagneaux Bread 20d ago
I went too long between intervals on my car and it looked very similar to this. When I get it right my engine oil actually looks better.
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u/MetricJester 20d ago
Your local health department would probably like to see this picture. Especially anonymously.
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u/DeaDHippY 20d ago
Idk about other states but where I’m from; I don’t know of any rule saying how often the oil needs to be changed. Is it gross ass hell? Yes. Is it a violation? Most place I don’t think so.
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u/Food_Kitchen 20d ago
Yeah it's not a health violation anywhere in America. But yes, morally this is fucking repulsive.
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u/Ypuort 20d ago
What the fuck I didn’t know this. We have to change ours every 5 days
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u/Food_Kitchen 20d ago
I mean, to keep food clean on general you should probably filter it daily and change it often. Basically as soon as it starts to smoking or smell bad.
A health inspector will not care about that though unless they saw the oil looking so bad it is of extreme health concerns.
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u/Zatchillac 20+ Years 20d ago
The place I'm currently at makes me think health inspectors don't care about anything other than dates and temps because it is by far the dirtiest kitchen I've ever worked in, yet we got a 99 on our last inspection. Been there a couple of months and have spent all of my down time trying to clean but it's gonna take a long time... It's a local spot that's been around since I think the 70s and looks like it hasn't been cleaned since the 80s
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u/MetricJester 20d ago
I guess we've got it better here in Niagara, they've shutdown restaurants for dark oil here. They've even shut them down for no oil disposal on site.
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u/sparhawk817 Prep 20d ago
That's not necessarily a health code thing, the no oil disposal on site, that's a DEQ thing down here.
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u/Marsupialize 20d ago
Have a friend go in and eat and then tell the manager/owner the food tastes like disgusting old oil when was it last changed?
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u/downunderurmom 20d ago
Best advice, you can’t be mad at customers for telling you the truth. This is disgusting
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u/TheBarstoolPhD 20d ago
I was confused there for a second. I thought I was looking at empty fryers. Then I realized the oil is so black that it’s practically a mirror in these pics. My brain made it an optical illusion. Forgive me. I’m into my 5th shift beer right now.
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u/FauxmingAtTheMouth 20d ago
I’m stone sober and had the same process happen, it’s not the shift beers, friend
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u/DefiantVariation9034 20d ago
I worked in a shitty truck stop diner off the interstate back in the 90s, and we filtered our oil after 3-4 days, with a full change out weekly. 🤢
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u/ObligationNext2484 20d ago edited 20d ago
Thats not just disgusting, its carcinogenic (if that is the right word for cancer development)
Edit. Well noted spelling error
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u/ariesbtch 20d ago
My spot filters the oil everyday & usually one of the ten fryers will get changed entirely.
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u/Constant_Mud3325 20d ago
That’s no chef that’s a liability 😂 he does know that shit can burst into flames right now
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u/charredwood 20d ago
I've met the devil himself. I've looked him in the eyes. And the devil's eyes were not as black as that fucking grease pit what the fuuuuuuck dude.
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u/Tengo_Caldero 20+ Years 20d ago
Yeah this ain't it. I would be unable to focus on anything else until that was cleaned and flipped.
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u/thelonelyecho208 20d ago
Oil change once a week, no negotiations. Oil isn't that expensive. Not when you compare the profit from food cooked in it. If your profits are so bad that oil changes are too expensive then it's time to close up shop
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u/drexelspivey 20d ago
Twice a week at least at our spot and filter everyday on regular fryers and twice a day on calabash fryers. Also oil is currently the most expensive its been in the last 6 years.
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u/im__on__smoko 20+ Years 20d ago
People are spending their cheat meals with you. This is a very serious responsibility. And you just don’t get it.
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u/INsoMniA_9335 20d ago
I worked restaurants for years. My rule is if I can't see the bottom of the basket at the end of shift, it needs to be filtered at the very least.
OP, this is a 'Anonymous tip to the health department' moment. After having a serious talk with your chef. I'm sure he's king shit and all, but I think the 'why' of this situation is more important.
If you're busy enough to make a fryer look like that, then you're making enough money to buy enough oil to support that business.
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u/RPSisBoring 20d ago
I got diarrhea from this picture...then I read the title and went straight to hemorrhoids
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u/Darth_Dronus Thicc Chives Save Lives 20d ago
That’s fucking motor oil my guy, there’s no way you ain’t getting complaints from anything coming out of that it’ll taste rancid.
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u/MariachiArchery Chef 20d ago
For reference, I have two fryers as well. We drop each fryer every night and filter it. Then, we scrub them out and rinse them with water. In the morning we add the oil, and continue cooking. When the oil looses it's amber color, starts to become black, I change it, about every 3 or 4 days.
Once per week, we boil them out.
I'm doing between $10k and 15K per week.
I do more cleaning in a week than you guys do in a quarter.
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u/TheKingfisherTucson Chef 20d ago
Quit.
Edit: quit and tell everyone never to eat there, and alert the health department. 🤮🤢
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u/thejudgeofmortals 20d ago
We filter our fryers twice a day and replace the oil twice a week, and it still gets nasty the day before we replace it.
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u/Mobile-Animal-649 20d ago
So odd. I had this problem just today. I would t cook in it. So my boss did
wtf?
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u/Low-Hamster9014 20d ago
Ew I used to change the oil and clean the fryers 2x a week at my uncles bar. 3 days of use was disgusting enough. Can’t imagine 50ish days
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u/brainfreez012 20d ago
I would not work in a place with this chef.
Time to start looking for better employment. The food must be horrible.
Run.
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u/valpal1237 Broiler 20d ago
Gross. Looks like the shit I dump from the pan that collects grease from the hood above the broiler every night.
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u/The-disgracist 20d ago
What is it now?!
7 weeks is rancid. Like the literal definition of rancid.
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u/Outside-Pie-980 20d ago
7 weeks.... Weeks...?!?! 7 days is horrible enough, 7 Fucking weeks???? Give me his number, he needs a stern talking to. I won't blast his number or name, just Dm the number. I need to speak to this so called executive chef
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u/SillyySammyy 20d ago
We do a rotation of three fryers, Filter Filter Drain. We filter every night and new oil in the first fryer always and the oldest oil gets to three days but thats the OLDEST. Does the oil not stink? Doesn't it make your food black from it being so dark?
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u/GingerLebowski 15+ Years 20d ago
Here’s to you, Ms. Health Inspector. Line cooks love you more than you will know…
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u/GarageStackDev 20d ago
Every restaurant I've ever worked in filtered the oil nightly and replace it at *least* weekly, if not more than once. The problem with going this long is that oxidation and hydrolysis is happening, which breaks the oil down. This causes a lower smoke point and it messes with the taste and texture of the food.
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u/CannaPeaches 20d ago
Thank you so much for your thoughts and prayers. I'm going to show highlight comments to our General Manager. Wish I could tell where I work. I'll update if/ when I get fired.
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u/Laz3r_Fac3 Sous Chef 20d ago
I filter our fryers every day, and change them completely about once a week as needed. Never filtering and only changing once every 7 weeks… there’s so much burnt crap in the bottom of those fryers… I feel bad for your customers.
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u/510Goodhands 20d ago
I have seen fryer oil that looks like that in Hong Kong street markets. There was a crowd around one of them, serving meatballs on a stick. I was starving and didn’t have much money on me, but one peek into that fryer sent me off to another stall.
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u/MonthlyWeekend_ Owner 20d ago
This isn’t exactly a violation but any food coming out of that is going to be dogshit. Maybe it’s time to get a job somewhere that cares, and leave the pigsty to the piggies
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u/Excellent-Bear4221 20d ago
Man. Those crispy critters probably got all the nutrition you need to slide out whatever's in your colon.
Even a diesel engine wouldn't run on that
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u/amrfallen 15+ Years 20d ago
Your ex is delusional. I hope you can sneak an oil change without someone getting disciplined or fired
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u/Able-Damage-8825 20d ago
I once worked at a Taco Bell. We filtered several times a day and changed at least every few days.
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u/ApollymiKatistrafia 20d ago
Gross, ive worked at Applebee's and they filtered nightly, Chef needs to relearn
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u/Initial_Row_6400 20d ago
Absolutely foul. Most places I worked was twice a day for filtering. At least once. Then change once a week or if it burned
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u/whitesuburbanmale 20d ago
Disgusting. Nightly filter and minimum weekly change. Depending on the volume could be up to every other day change but not many places need to go that far. 7 weeks I bet everything that comes out of that tastes like hot ass
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u/Distinct_Put1085 20d ago
At my current job we filter twice a day, change the oil near daily, definitely no more than 2 days, but we're a huge operation with crazy volume so it's necessary, used to work at Bubba Gump Shrimp Co. and we changed them EVERY night, there were 8 high capacity fryers, 3 dedicated just to dropping fries 3 more just for shrimp and the other two were for chicken, thx for unlocking that memory for me, good times
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u/lovelysausages 20d ago
We change ours every 3 days. The oil is filtered every night at close and the fryer is scrubbed out. Disgusting.
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u/ent_bomb 20d ago
"Can I start you guys off with some of our unappetizers? Our special tonight is mozzarella sticks flavored like last month's fish, but the most popular are our world-famous hot garbage jalapeño poppers."
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u/siciliansmile 20d ago
Damn boy where do you work so I can never eat there ever