There Is A Demon In My Kitchen

In the cooking part of the kitchen, there is a demon so horrible that thinking about it now makes me shudder. It is a horrible, ingenious device that derives pleasure out of torturing its operators. It does good to customers and evil to kitchen staff, and it is unknown if it should be taken to a psychologist to analyze, or a priest to exorcise.

Okay, well, now that I've got all that out of the way:

The device I'm talking about is the fryolator. The fryolator is...well, I suppose I don't really need to explain it. Fries go in cold, come out fried and ready to eat. People don't really think about it too much; they just eat their fries, free of the thought. But has anyone ever wondered, for a moment, what it's like to have to CLEAN that thing?

Last night, I discovered this for myself.

It's basically a process of emptying out all the liquid from the machine, which is done by inserting a tube into an opening at the bottom of the device. You place a bucket down so that it's under the tube, so that all the liquid pours into it. You also have a catcher in the pot to catch all the little grease things and i guess "purify" the liquid, though it's greasy muck from a fryolator, so Lord knows how purified it really gets.

Now, that's not really the bad part, although that stuff WILL burn you to the umpteenth degree if you get it on you. The bad part is that you then have to take a slider and a scooper and pick out all the little crap grease pieces and dump them in the catcher.

Things to remember while doing this:

1.) The inside is still burning hot.

2.) The pieces are going to get stuck under the pipes, so use every utensil handed to you in order to get them out.

3.) The inside is STILL burning hot.

Now, in order to help yourself, you may have to pour that liquid BACK into the fryolator, just to move the pieces around. Just do what you did above when getting it back out, remove any pieces left, and clean and scrape along the edges.

When all that is done, you must now pour in NEW liquid, which can be found in box containers in the basement. And once you've done that, you can now be in business.

On paper it doesn't sound bad. In practice, it's a pain in the butt. Thankfully, it's a process that only needs to be done once every 1 or 2 weeks, so if they can just do it on the days I DON'T work, then we'll all be fine.

Apologies for the lack of proper identification in regards to tools used, but my mind is really spacey without the adderall and thus I'm not able to think as clearly.

But that's your look at what goes on in the kitchen for this week.