Pro tip: double check your fryer oil temps after lunch rush

Last Saturday we ran a normal 12-hour service and everything was fine until around 3pm. Suddenly all the fries came out pale and soggy, and the fish batter wasn't crisping at all. Turns out the fryer thermostat drifted about 25 degrees low, and nobody caught it because we were all on autopilot. I only noticed because a regular customer pointed out his cod looked like it was boiled. We lost maybe 40 orders of fries before I recalibrated the probe, and that's $300 in wasted oil plus angry tickets. Has anyone else had a mid-service equipment drift like that, or is it just our old Frieling unit acting up?

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1 Comment

murphy.blair4d agoMost Upvoted

Kinda makes you wonder what else we're all just running on autopilot and missing every single day.