Thread Number: 56542
Hotpoint Deep fryer |
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Post# 788583   10/12/2014 at 05:17 (3,493 days old) by goatfarmer (South Bend, home of Champions)   |   | |
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Post# 788594 , Reply# 1   10/12/2014 at 07:06 (3,493 days old) by norgeway (mocksville n c )   |   | |
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Thousands of these still in use in the South, small burger joints and drugstore lunch counters used these, you just about cant kill one. |
Post# 816272 , Reply# 4   3/28/2015 at 15:27 (3,326 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)   |   | |
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Post# 816339 , Reply# 5   3/28/2015 at 21:20 (3,325 days old) by whirlykenmore78 (Prior Lake MN (GMT-0500 CDT.))   |   | |
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Post# 816406 , Reply# 6   3/29/2015 at 10:58 (3,325 days old) by wayupnorth (On a lake between Bangor and Bar Harbor, Maine)   |   | |
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Post# 816458 , Reply# 7   3/29/2015 at 17:04 (3,325 days old) by Jetcone (Schenectady-Home of Calrods,Monitor Tops,Toroid Transformers)   |   | |
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But you had to lift the oil out hot to change it, I remember a beautiful guy when I was a kid in Chatham, next summer he was scarred from the top of his head to the bottom of his feet, he was changing the oil at the HOJO's and slipped in the kitchen.
Bottom Drain fry-o-lators are now code as far as I know.
They did have this vacuum system but that looked just as dangerous to me.
Still a very cute unit and fun unit to play with. I'd scoop the oil cold though!!
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Post# 816489 , Reply# 8   3/29/2015 at 21:11 (3,324 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)   |   | |
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The "Fry Filters" are dangerous and a pain in the butt to clean.
Hotpoint, GE, Wells, and I think Star all had/have lift out Oil Wells on their Counter Series Line. I used them at The Old Yarmouth Inn back in the seventies and man... were those things dangerous. Yes, easy to clean but scary with that 350 degree fat. I'll have to look at those during the next Restaurant Show in Boston. Wanna Go ? |
Post# 816491 , Reply# 9   3/29/2015 at 21:48 (3,324 days old) by whirlykenmore78 (Prior Lake MN (GMT-0500 CDT.))   |   | |
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Has always been a hot button topic for me. The best thing I've found is an integrated auto filter system. Our massive twin 85# tank fryer @ the prison has this. After we get done frying we drain one tank at a time into the filter sump. Then scoop out the cold zone in the tank, wearing burn guards. Once the tank is clean, close the drain, open the refill valve and the oil is pumped back in. When we finish filtering the sump is allowed to cool, disassembled in the dishroom and washed in the dishmachine.
When I did have to clean lift out fry pots I would do it first thing in the morning. Turn the fryer on to the melt setting for a short time to liquify the fat then dump it and wash the tank and put it back in. WK78 |