how to filter a fryer at mcdonald’s (simple)

like n subscribe 🤩

[@known3617]

That fryer looks exactly like the one beavis and butthead poured engine oil into.

[@GankTown]

Cause it is the same one

[@Devinadamsont]

i just got switched from drive through cashier to maintenance due to a friend of mine who worked with me at taco bell quitting. this video helped me because i wanna try and get fryers cleaned as fast and safe as i can. this helped me a lot

[@zachennis5132]

Good stuff

[@goldwindow21]

And ur gonna be like “yeah” :-)

[@hectormartinez2879]

Shoutout to all the fast food niggas doing this shi‼️💯

[@user-ec8kp7lv6l]

😅

[@RudyGonzales-jz3tz]

I get u right come to golden chick in Graham Texas

[@RudyGonzales-jz3tz]

I hook up my clients u order 6 pice ur getting 10 pc

[@Joshtheweatherman]

You can remove the crumbs and fries just by using a mesh skimmer. And then wash it, so it won't beep constantly after you fix fries.

[@halwasserman7905]

I used to work at the deli counter at a grocery store. The fryer was the bane of our existence. You're supposed to filter it every three fries but we never did that. The oil would get so dirty I'm surprised no one died from eating the food we cooked in it. Hopefully most places are better at filtering their fryers. I guess at McDonald's they take really good care of their fryers because if the quality of their fries was bad there'd be big problems.

[@mmnmnmu5442]

I'm a maintenance guy here at my McDonalds and I filter all 10 vats, we have 4 vats for fries and 6 vats for protein, I filter them every day and then every 7-9 days I change the oil, it honestly stays pretty fucking clean

[@scottmccomas1514]

@@mmnmnmu5442 Same thing daily here at the McDonalds I work at and has been same for the other I worked at previously. The new auto filter mode makes it simple, no excuse to have dirty fryers. Yes I wear long heat resistant gloves and a faceshield and a rubber apron for safety when I filter.

[@sus5976]

@@mmnmnmu5442 definitely not eating at your place

[@ldavila3]

@@goochpanooch the oil situation is already bad enough on its own, but no ac???? 95 degrees????? That is beyond fucked and SURELY ILLEGAL. Can't you call OSHA or something 😭

[@goochpanooch]

@@ldavila3 as for the oil situation. We have gotten some fresh oil. "Some" but after like 2 days its black again. And yeah as for the Ac / heater. Its still messed up what ever the actual problem is idk. Our DM believe it or not last night brought us 2 Space Heaters to warm the place up. Oh and for summer. We have 2 big Water Cooler type fans. But....

[@dalemtb1199]

No safety equipment. Be careful. I got enough burns from grill I know your pain.

[@idkidk4334]

That poor fryer lol

[@reinatycoon3644]

This fryer is way better than the ones that the Jack in the Box and Taco Bell in Red Bluff CA use. This one looks more hi tech and convenient. There are more steps that happen to be more annoying with the ones I have experience with.

[@ChadAmI80]

I imagine like most machines within a McDonalds, corporate worked with the manufacturer to create the fryer that met their needs.

[@adamszwarc8398]

Of course this is M3000 model, newer restaurants use M4000 fryers.

[@frosttvy1154]

Sameee I work at jack and we always have to turn off the fryer n use a stick to get the metal separater out then we drain it, it’s a pain lol

[@jgroenveld1268]

I worked at BK between 2002 and 2007 and I used to do the filtering. The first fryers we had basically had a release valve at the bottom and we used to empty the hot fat into a metal bucket. We could clean the fryer and pour the fat bucket into the vat.

[@Lilsportshady]

Restaurant i work at, we drain the oil, get soapy water, scrub the shit out of the fryers, rinse them with hot water, then get jugs of fresh canola and fill them up.

[@Sara-L]

Just a pointer with regarding using the cup to wash down the crumbs: It's effective, but be mindful that your filter tray only has a limited capacity of oil. If your fry oil is at or near the top, do not do this. Also, use the fryer skimmer on the fine crumbs as well as the large ones. The ultimate goal is to remove anything that can form carbon buildup in the oil. If you leave all that small stuff in..Well. Every time you auto filter, you're putting carbon back into the oil you're filtering, and clogging up the filter media.

[@calvinwong365]

is it even possible to get these fryers? man our fryer so old school. we clean once a week. but all the heating elements covered in carbon crap, char, western chinese restaurant. in general chinese people....they know whats bad but when it comes to money as an obstacle....sighh. why ill never understand people think chinese food should only be priced so low. everything so much work and they price their food at mcdonalds.

[@CarnageEthan]

So when I cancel the auto filter at work and just skim it is that a good thing? We’re so busy that sometimes I need something right away and the chicken takes forever so I just hit cancel but it beeps louder each time

[@rayodoherty]

Back in '91 I was doing the filtering Monday to Friday in a brand new store. One morning while completely engrossed in what I was doing I looked up only to see the Area Manager standing in front of me asking what I was doing. I had zero safety gear on, no gloves, no sleeves, no mask etc, a bit like yourself. Heads rolled that day.

[@mhfahim2713]

😢😢 I am doing this right now..I know your pain..Its very painful 😢

[@MrSnaKek]

Bro I’m about to do these things in like 9 days. Finally got the job

[@zachennis5132]

let’s go i hope you like it, you going for crew or for maintenance?

[@KyngJoshua88]

@@zachennis5132 are you still maintenance worker at McDonald’s? I’m curious is the job worth it?

[@zachennis5132]

@@KyngJoshua88 no, i’m thinking about going back to my old mcdonald’s. i work at a grocery store and it sucks

[@JAGGEDJR]

Same here i start training Wednesday

[@mikuchiku0000]

I start tomorrow I'm so nervous

[@twindom2]

That is in service the maintenance man filters and never that you will get burned. The burners need to be cleaned as soon as you add new oil, the carbon will turn that oil black.

[@bayleenicole2096]

This is exactly what our fryers look like. For sure. And im on service so I wonder why its not clear enough to see through.

[@zachennis5132]

i think sometimes when the oil is new you can see thru it

[@prematurebat2365]

Yeah...dirty old ain't see through like rn my fryers need cleaning but the worst part the filter system won't drain lol, so I got scoop out alot of black sand

[@matthewtate5125]

where I worked at,we suck all the oil into an oil machine,get a 5-10 gallon bucket,get a hose pipe then spray the inside till it's clean,then pump the oil back in,the oil machine filters the oil 🛢️

[@shadowforte1]

@@prematurebat2365have a mcdonald’s technician come look at it

[@no-knot9567]

Using oil from one vat to the next destroying tpm readings, destroying the vat with a metal rod when henny penny provides brush kits and scrapers...

[@lightspeed4448]

No you don't use the oil from the other vat otherwise the box will over flow and go all over the floor

[@shadowforte1]

unless the filter pan doesn’t have any excess oil in it which shouldn’t happen this is acceptable cuz i am a current full time maintenance at mcdonald’s. also those heal elements shouldn’t have carbon build up it’s suppose to look like stainless steel from what a mcdonald’s technician trained me.

[@MarinaFantaccini]

The reason why you shouldn't use the oil from another vat is because of the polarity and so for food safety procedures not only because of the level oil

[@JomaroTV]

this oil was darker then my future

[@user-pf1ln1hn1m]

This is a nightmare during night shift 😢

[@maxpenrose9094]

There's a flaw in that machine you can't really scrub the bottom before it fills up again Maybe Run it through another filtration cycle

[@badfeelsman]

I can't speak for them specific vats, but at the store I work at there are 2 different types of filter, an auto filter which is what this looked like is done at regular points throughout the day and is almost entirely automated, and then a manual/maintenance filter which is completed once every morning which is more thorough and you have to press a button before progressing onto the next stage e.g. a wash or rince cycle

[@zachennis5132]

@@badfeelsman yeah i remember all of that lol we had the same one! edit: but yeah this was one of those quick filters after 12 cooks lol if you decline the filter then it goes to 6 then 3 then 2 then 1 i think…? i haven’t worked up at the mickey ds since august lol

[@candispong9233]

Its not a flaw. They use the auto filtration setting. This is basically a night crew filter. Maitenance filters are more in depth.

[@shadowforte1]

@@candispong9233correct it’s more throughout lunch and night shift

[@CarnageEthan]

I need a tip on whether it’s good to cancel auto filter or not when your at work thanks

[@shadowforte1]

always auto filter to reduce food debris from hash browns, french fries, filet, nuggets, mccrispy, and mcchicken. it also helps keep the oil quality longer. and skin the oil using a mesh strainer

[@OaknessOfficial]

Fussy Fry Filter More Practical . .

[@kprsx]

You trying to burn your hands? No gloves for safety?

[@zachennis5132]

you just gotta be careful lol

[@baran6527]

I don’t use any

[@kali-joy4854]

有道理

[@nikij4983]

The only gloves mcd workers used are those plastic white and blue thin gloves. Even with those on, you still going to get burned😂

[@Essen44]

Actually I don’t use it too u have to be careful The Girl is the most dangerous

[@lisashiva9069]

Any mcdonalds employees

[@dharamrana5444]

Needs to wear PPE [ Rubber gloves ] for safety purpose .

[@barteX-h9s]

0:42

[@janetlopez7969]

Lol

[@numberone7251]

This one way better than kfc one 😂

[@noroultra]

velocity fryer is used by both kfc and mcdonalds

[@dannydesh901]

Does anyone know why I cannot dispose of the oil. It just drains into the pan and won't dispose

[@johngentile8561]

Was the pad ever changed

[@verbalmochi2166]

Maybe it’s cloaked

[@Sara-L]

Maybe you've found the answer by now. But I can think of 2 things: The disposal pump is down, or your fryer is not equipped with a bulk oil disposal system, in which case your store should have a separate disposal cart.

[@shadowforte1]

how i found out is wait at least 10-15 mins after filtering and then try to dispose most likely due to the o-rings that are placed on the filter pan. o-rings need to be changed every 3 months for good suction

[@joshuacarbajal1793]

How often should you do this ?

[@zachennis5132]

everyday multiple times lmao

[@verbalmochi2166]

I’m my store we do it at least 2-3 times a day

[@comradedyatlov4143]

SKIM YOUR VATS!!! OMG

[@Anderson-pv7tw]

Put your PPE on

[@jeffrech3826]

Where is your filtering gloves

[@blanksender7808]

there's not an amount of money that could get me to do this "job"

[@rajdeepdas272]

How often do you change your oil

[@zachennis5132]

weekly

[@rajdeepdas272]

@@zachennis5132 thanks for the fast reply

[@ryanm8517]

Would you ever just top up the oil, or is it completely new or perhaps commercially filtered?

[@MrJamal2004]

You are not allowed to do so like mixing the oil , taking oil from another to clean this one 🤬🤬

[@uiruo]

- للتذكير 🌱 : جزيتم خيرًا مايجوز نشر عورات النساء والموسيقى والترويج للمسلسلات والانميات والكيبوب والمانهوا وكذلك افتارات النساء وذوات الارواح والفلاتر اللي تغير خلقه الله والعلاقات المحرمه والخضوع بالقول والمجاهره والابراج شرك

[@abuumarumar5642]

كنت وما زلت أستغرب من الناس آلتي تاكل بالمطاعم ، أكل المطاعم مهما ادعو النظافة فهم اوسخ من حاوية الزبالة لي كثير من الاصدقاء كانو يأكلون من المطاعم الشهيرة وبعد العمل فيها أصبحو لا يأكلون والسبب تبين أنهم شافو قمة القذارة المخفية مثال شاب يعمل وزمبله على قلي الدجاج بمطعم عالمي يقول وبسبب ماء نسي تغطية مكنت القلي وبات بداخلها جرذ ودون ان يعرف صب خمسين لتر زيت وطفى الجرذ على الزيت وأخبر صديقة قال ارفع الجرذ من الزيت وكانك لم ارى شئ هكذا العمل ولن يسالك المشرف واو شاف الجرذ اهم شي لا يخسر المطعم

[@themightyimp08]

Wearing a gold bracelet etc while being a food handler. Jeez. Also, those actions are way too frantic with that hot oil. Burns are a real possibility. No PPE glove.. adding air into the oil by agitating it like crazy. Time to train the trainer.. and yes, I know this is three years ago, but I haven't worked for McDonald's for 35 years and it's not hard to remember and get it right. Especially if you are putting trainees at risk with poor practices

[@user-od2mz1xp1i]

Бля нельзя масло из других ванн добавлять.

[@ZombieGuyDevelopment]

Damn. Look pretty disgusting, Don't think I will eat McDonald's anymore lol 😅

[@ChadAmI80]

That is super clean compared to many restaurant fryers.

[@jcalafiore5456]

That is not what you do

[@35ahatcher]

Why dude this is wrong on so many levels

[@Nico-rw1uo]

Very dirty, seems like you being cooking into this since 10,000 years ago.

[@janetmobilia8520]

You do not know what your doing. No gloves? I seen a million things wrong

[@zachennis5132]

this is how people who are careful do it, my apologies to anyone who tries this and gets hurt. be safe kids

[@dalemtb1199]

You can do what he's doing if you're careful. He gets hurt it's on him. No whining.

[@MoneyTrees2012]

Don't work at Mcdonald's but when we filter our fryers we don't use gloves. Don't use gloves for a lot of the shit we clean because you get so good at it you don't need them anymore because you're pretty careful

[@catdonestrayed8223]

Yeah I’m sure they have them, but a lot of people, including myself, decide on our own free will not to use safety equipment. Especially since you have to take a drug test to get any compensation from being injured on the job, and a lot of us fast food workers partake in cannabis when we’re not on the clock, and weed stays in your system for weeks so, why worry about taking safety protocols if we cant even get the comp in the first place lol

[@zachennis5132]

this person really tried to shade me saying i didn’t know what i was doing smh i was just skilled enough to not hurt myself on the job meany lmao