Hello,

I wonder if anyone who's worked in the industry or who knows the regs
(especially for NY State;-) can comment on legality of requiring cooks
to clean out deep fryers while they're still at maximum temp. In
particular a donut fryer that runs about 475 F and holds about twenty
gallons of oil.

Basic common sense aside, I seem to recall hearing somewhere that this
was a specific OSHA violation.

TIA

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl

Andy Katz wrote:

I wonder if anyone who's worked in the industry or who knows the regs
(especially for NY State;-) can comment on legality of requiring cooks
to clean out deep fryers while they're still at maximum temp. In
particular a donut fryer that runs about 475 F

At 475ºF. it would need to be running Quaker State.

Sheldon

I would like to make individual servings of rice molded in a custard-cup
shape, Is there any particular trick to doing this beyond preparing the
rice and packing it well into a buttered cup? I wondered if some preparation
would make a stickier rice that would cling together better than the
conventional prep which promises clump-free rice.

On 24 Feb 2006 09:21:55 -0800, "Sheldon" wrote:


Andy Katz wrote:

I wonder if anyone who's worked in the industry or who knows the regs
(especially for NY State;-) can comment on legality of requiring cooks
to clean out deep fryers while they're still at maximum temp. In
particular a donut fryer that runs about 475 F

At 475ºF. it would need to be running Quaker State.

Soybean oil.

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl

Andy Katz wrote:
Hello,

I wonder if anyone who's worked in the industry or who knows the regs
(especially for NY State;-) can comment on legality of requiring cooks
to clean out deep fryers while they're still at maximum temp. In
particular a donut fryer that runs about 475 F and holds about twenty
gallons of oil.

I'm not in NY State but that sounds like a huge liability as well as major
worker's comp claims just waiting to happen.

Jill

Andy Katz wrote:

I wonder if anyone who's worked in the industry or who knows the regs
(especially for NY State;-) can comment on legality of requiring cooks
to clean out deep fryers while they're still at maximum temp. In
particular a donut fryer that runs about 475 F and holds about twenty
gallons of oil.

A fryer that runs at 475°F is in imminent danger of igniting. You might
want to check that. Anything over 400° is seriously hazardous. And is
likely burning anything cooked in it.

Deep fryer fat needs to be filtered when hot for the best job. Filter
materials are specifically designed to deal with very hot oil. It takes
hours for the oil to cool down appreciably. In all my restaurants, we
filtered oil within 20 minutes of shutdown every evening. In the higher
volume ones, we filtered after lunch as well.

What do you mean when you say "clean out deep fryers" - what we did was
to drain oil and scrub down the inside of the machine and any
accessories that need to be washed. Then return oil to *dry* tank.

Pastorio

"Andy Katz" wrote in message
...
Hello,

I wonder if anyone who's worked in the industry or who knows the regs
(especially for NY State;-) can comment on legality of requiring cooks
to clean out deep fryers while they're still at maximum temp. In
particular a donut fryer that runs about 475 F and holds about twenty
gallons of oil.

Basic common sense aside, I seem to recall hearing somewhere that this
was a specific OSHA violation.

As I remember, NYS has its own OSHA program, so the spscific Federal regs
wouldn't apply in NYS if the matter is already addressed in the NYS Dept
Labor regs.

That said, there is a general duty clause in OSHA that requires the employer
(as defined in the act) to protect the worker. NYS has a similar, more
comprehensive reg.

If the workers have adequate protective gear ( oil-proof long mitts and
apron to protect from the third degree burn potential of the oil, and face
shields to protect from spatter-caused burns when scrubbing in the
containers), then it would not be a violation.
If the workers are told to go in there and clean a maxed-out vat without
their having face and arm protection, it would definitely be a problem.

If you think you're seeing a blatantly dangerous practice, call the NYS
Bureau of Labor in Albany with the details, and they will either handle it
or route you to someone who will look into it.




TIA

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl

On 24 Feb 2006 10:50:24 -0800, "Sheldon" wrote:


Andy Katz wrote:
On 24 Feb 2006 09:21:55 -0800, "Sheldon" wrote:


Andy Katz wrote:

I wonder if anyone who's worked in the industry or who knows the regs
(especially for NY State;-) can comment on legality of requiring cooks
to clean out deep fryers while they're still at maximum temp. In
particular a donut fryer that runs about 475 F

At 475ºF. it would need to be running Quaker State.

Soybean oil.

Soy bean oil smoke point is 440ºF.

Soy bean smoke temp is 495 degrees Fahrenheit. See below


http://van.hep.uiuc.edu/van/qa/secti...0430135040.htm

But, like sheldon says, is way too hot for donuts.


Which of course is much too hot for frying foods, especially donuts.

Sheldon

Allan Matthews wrote:
"Sheldon" wrote:
Andy Katz wrote:
"Sheldon" wrote:


Andy Katz wrote:

I wonder if anyone who's worked in the industry or who knows the regs
(especially for NY State;-) can comment on legality of requiring cooks
to clean out deep fryers while they're still at maximum temp. In
particular a donut fryer that runs about 475 F

At 475ºF. it would need to be running Quaker State.

Soybean oil.

Soy bean oil smoke point is 440ºF.

Soy bean smoke temp is 495 degrees Fahrenheit. See below

http://van.hep.uiuc.edu/van/qa/secti...0430135040.htm

That's a debatable point... depends on which soy oil and which list...
my reference books at home claim 440ºF. for the type of soy oil
typically used for cooking. Here's another point of view, indicates
three different options: http://en.wikipedia.org/wiki/Smoke_point

But, like Sheldon says, is way too hot for donuts.

And that's the point. And smoke points fluctuate with use too, no
cooking oil should be used near its smoke point, extremely dangerous.
Even if your deep fryer is equiped with a thermostat you should still
use a thermometer... there's is never a reason to deep fry with any oil
at temperatures over 375ºF. I recommend 360ºF for deep frying... and
never crank up the oil temperature if your fryer can't recover, fry
smaller batches or buy a larger fryer... otherwise be sure your
insurance premiums are up to date.

Sheldon

On 24 Feb 2006 14:24:22 -0800, "Sheldon" wrote:



Soy bean smoke temp is 495 degrees Fahrenheit. See below

http://van.hep.uiuc.edu/van/qa/secti...0430135040.htm

That's a debatable point... depends on which soy oil and which list...
my reference books at home claim 440ºF. for the type of soy oil
typically used for cooking. Here's another point of view, indicates
three different options: http://en.wikipedia.org/wiki/Smoke_point

But, like Sheldon says, is way too hot for donuts.

And that's the point. And smoke points fluctuate with use too, no
cooking oil should be used near its smoke point, extremely dangerous.
Even if your deep fryer is equiped with a thermostat you should still
use a thermometer... there's is never a reason to deep fry with any oil
at temperatures over 375ºF. I recommend 360ºF for deep frying... and
never crank up the oil temperature if your fryer can't recover, fry
smaller batches or buy a larger fryer... otherwise be sure your
insurance premiums are up to date.

Sheldon

Agree entirely. Before any oil reaches its smoke point it is almost
explosive. Had the scary experience once of walking into a room where
a person was attempting to boil linseed oil because he thought "boiled
linseed oil" was actually boiled. The air in the room turned blue
almost instantly at one point.

"Andy Katz" wrote in message
...
Hello,

I wonder if anyone who's worked in the industry or who knows the regs
(especially for NY State;-) can comment on legality of requiring cooks
to clean out deep fryers while they're still at maximum temp. In
particular a donut fryer that runs about 475 F and holds about twenty
gallons of oil.

btw, I think you misread the dial or there was a misprint- IMHE, donuts are
not fried at 475, and most fryers have overtemp switches that in theory keep
oil temp below flash points.

While some moron might actually make a fryer that can reach 475 +/- 25,
why??

Are you sure it wasn't 375 F, the usual temp for donuts?


Basic common sense aside, I seem to recall hearing somewhere that this
was a specific OSHA violation.

TIA

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl

On Sat, 25 Feb 2006 11:23:55 -0600, "hob"
wrote:


"Andy Katz" wrote in message
.. .
Hello,

I wonder if anyone who's worked in the industry or who knows the regs
(especially for NY State;-) can comment on legality of requiring cooks
to clean out deep fryers while they're still at maximum temp. In
particular a donut fryer that runs about 475 F and holds about twenty
gallons of oil.

btw, I think you misread the dial or there was a misprint- IMHE, donuts are
not fried at 475, and most fryers have overtemp switches that in theory keep
oil temp below flash points.

Thanks for the tips in the previous reply. I'll definitely contact
Albany. There is no protective equipment supplied or suggested. As the
fryers are drained the floors are also cleaned, so they're quite
slippery. Meanwhile typical of a commercial kitchen, everyone's
running around like a maniac trying to everything done. The place has
been open for a year. I've only been there a few months, but I'm
utterly shocked that no one's been seriously injured or maimed. Yet.

Wrt the food, I don't know the exact temps as we don't use a
thermometer, and the dial is long since crusted and unreadable. It is
a donut fryer, but it's used to cook battered fish for fish and chips,
the idea being to crisp the fish while maintaining moistness on the
inside. It works quite well, too.

We have a set of standard deep fryers next to the donut fryer. We use
those for the chips. Whenever chips are needed on the fly we put them
in the donut fryer ... it's like *turbo*. Four minutes in the 350
fryer equate to about thirty seconds in the donut fryer (of course
they're going to be less done on the inside that way).

*I* was told the big fryer runs at 500 F. That's certainly an
exaggeration, but I'd think it's at least 450.

While some moron might actually make a fryer that can reach 475 +/- 25,
why??

Are you sure it wasn't 375 F, the usual temp for donuts?

I'm sure it's significantly hotter. I'll see if I can dig up my own
candy/oil thermometer and give it a check tonight.

Andy Katz

On 24 Feb 2006 14:24:22 -0800, "Sheldon" wrote:


And that's the point. And smoke points fluctuate with use too, no
cooking oil should be used near its smoke point, extremely dangerous.
Even if your deep fryer is equiped with a thermostat you should still
use a thermometer... there's is never a reason to deep fry with any oil
at temperatures over 375ºF. I recommend 360ºF for deep frying... and
never crank up the oil temperature if your fryer can't recover, fry
smaller batches or buy a larger fryer... otherwise be sure your
insurance premiums are up to date.

The product here is fish and chips. It works quite well. The cod and
haddock retain their moisture while crisping on the outside.

These replies have got me curious. I'll bring my own candy thermometer
in to see what the temps are.

Andy Katz

Andy Katz wrote:
Hello,

I wonder if anyone who's worked in the industry or who knows the regs
(especially for NY State;-) can comment on legality of requiring cooks
to clean out deep fryers while they're still at maximum temp. In
particular a donut fryer that runs about 475 F and holds about twenty
gallons of oil.


475? When I worked at a bakery we fried doughnuts at 350 in vegetable
shortening.

Andy Katz wrote:

Thanks for the tips in the previous reply. I'll definitely contact
Albany. There is no protective equipment supplied or suggested. As the
fryers are drained the floors are also cleaned, so they're quite
slippery.

Are you saying they drain the cooking oil onto the floor and then wash
it down the floor drain? If so and they get caught not only will the
EPA slap a lock on the door, they'll be so in debt for the clean up
expence they'll wish they never heard of donuts, because for their
entire lives they'll never get out the hole.