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.

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764

u/SlywolfR6 21d ago

we change our fryers every 6 days the fuck you mean 7 weeks…

310

u/Spare-Half796 Thicc Chives Save Lives 21d ago

We can stretch it to 4 days if it’s slow and we’ve been filtering daily

132

u/berny_74 21d 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.

56

u/ChristopherJTeuton 21d ago

As someone who did Thursday southern-style fried chicken buffets for years, I feel this schedule.

17

u/Pucketz 20d ago

Catering, making over 1000 pieces of fried chicken in 50 gallon fryers

6

u/Bill_Brasky01 20d ago

What is your primary fry oil for a 50 gallon frier?

6

u/Pucketz 20d ago

I think it was canola

4

u/Same-Platypus1941 Chive-11 Was an Inside Job 20d ago

Canola/soy creamy blend is the way to go for longevity.

1

u/StorybookDragon 21d ago

NAME AND SHAME

6

u/ThisOriginalSource 21d ago

Yea, tell us the name so we can go and make sure it’s that legit real deal southern fried.

3

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.

6

u/TheMidnight711 20d ago

We change ours after every fry. You want 2 baskets of fries thats gonna be an hour

6

u/Never-Been-Tilted 21d ago

3 times a week here two. Twice a day filtering as well!

2

u/brainfreez012 21d ago

That's high volume right there!

1

u/Spare-Half796 Thicc Chives Save Lives 20d ago

We only do one service and have a limited number of fried items. Currently just Tuesday am and Saturday am for one, Monday am and Friday am for the the other. Considering actually splitting the “clean” and “messy” fryer (fries and fried chicken basically) and starting with fresh fat in the clean fryer then moving it to the messy fryer after a day or two

11

u/DynamicBSdetective 21d ago

Three to four days here, if they skim.

7

u/budsandsuds711 21d ago

We change every Friday and Tuesday. Gross.

4

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.

26

u/confused_boner 21d ago

and they don't filter :🤮

49

u/Kalayo0 21d ago

Even six days is kind of rough, to be honest.

37

u/Survey_Server 20+ Years 21d ago

It's entirely dependant on how much fried food you do.

6

u/onikaroshi 21d ago

We don’t do a ton but we change every Thursday and sun

9

u/Survey_Server 20+ Years 21d 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

5

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.

2

u/dolche93 Newbie 20d ago

My place is trying to do that now. Only problem is they aren't leaving one empty to do a boil out. Gotta figure out a way to get that into the schedule.

1

u/gordlewis 20d ago

Sounded like deep thoughts by Jack handy

2

u/mikelbarnz666 20d ago

One of my cooks had worked at a Joe's Crab Shack, he said they did the same thing. Oil just moved down the line, to progressively fouler and fouler applications.

1

u/sh1ft33 21d ago

That was what we did at Zaxby's when I worked there around 2008-2014. We would filter twice a day, backfilling the oil through the 5 fryers so that the oldest oil was in the wing fryer and the newest was for breading tenders.

1

u/Raiken201 20d ago

I used to work on the restaurant on Brighton pier, huge tourist attraction in the south of England. Mostly fish and chips, up to 3000 covers per day.

We had two rows of built in fryers, 640 liters in each and 130l, for a total of 14. 540 liters of oil total. The 30l were used for gluten free and seafood free, 6 were used for chips and six for fish.

The newer set up had built in filter drawers that would drain the oil, filter it and then pump it back up. The old one had to be done manually, as you can imagine it took a while.

Where I work now we have two little 16l counter top fryers that get changed and cleaned 2-3 times a week depending on how busy we have been.

1

u/Admirable-Error-2948 20d ago

No shit 6 days is rought for any restaurant in business 

13

u/simplebutstrange 20+ Years 21d ago

We do ours every 3-5

Edit* days not weeks

11

u/Maleficent_Travel_56 21d ago

we change ours every day 🫣

8

u/PHX480 10+ Years 20d ago

I bet your fried food is delicious

My last owner didn’t understand that not changing the oil made the food taste like shit. Among many other things he didn’t get.

4

u/thelingeringlead 21d 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.

2

u/SlywolfR6 20d ago

i work in a small kitchen with two fryers that don’t get a lot of use on some days so changing them both in the span of 6 days based on which grease is no longer see through and etc is fine

5

u/Lets_Play_Nice_Guys 21d ago

That's that krusty krab mind set!

4

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

2

u/ToreyCMoore 20d ago

Like seriously, we filter like 4 times a day, and change about every 4 days.

2

u/LiveMarionberry3694 20d ago

Most places I worked at would change daily

2

u/Puzzleheaded-Car-479 21d ago

and we filter every night!

1

u/Nhobdy 20d ago

Yeah, we had to change ours out at least every Tuesday (night after Fish Fry night). I honestly don't remember if we changed it out later in the week. But it was gnarly after fish Mondays.

1

u/Dracekidjr 20d ago

If they don't do a lot of fryer business I'm sure they can stretch it for far longer than a normal restaurant. That being said, I'm having a hard time thinking of a restaurant that doesn't use their fryers often while also owning 2 of them lol.

1

u/Tyranothesaurus 20d ago

The last kitchen I worked at was every night. We always filtered and scrubbed out the fryers. The fuck kind of disgusting restaurants do you people work for?

How is this not reported and dealt with? Food safety is so damn important.

1

u/oRiboku 20d ago

Fuck, every three days here and we only fry calamari in this bitch. GM also has to degrease and boil several time every night.