Restaurant workers are some of the hardest working members of the labor force. Many individuals that look down on their line of work seem to think that it’s ridiculous that they are asking for an increase to the minimum age, and a big part of the reason why that is the case has to do with the fact that they assume that the life of a restaurant employee is really simple at any given point in time. People that work at a restaurant often have really grueling shifts in some way, shape or form and they need to handle a lot more than you might currently be giving them credit for.
One of the most important things that someone working at an eatery would have to do as part of their daily routine would be to clean out the fryers. A lot of people ask, what are different commercial fryers that restaurants tend to use? This is a valid question, and it ties back to the cleaning issue that we are discussing here. Cleaning your fryer is something that you would need to do regardless of which one you own, and there is a step by step process that you must follow if you want to do it right.
The first step is to drain the fryer of all of the oil that is currently inside of it. You must then use a scraper to loosen up the gunk that is at the very bottom. This is basically all of the fat from the food that you were cooking which has sunk to the bottom of the fryer and scraping it off can help you to clean it more efficiently.