You ever Clean line on interiors?

[Ron Musgraves]

http://i111.photobucket.com/albums/n132/RonMusgraves1/Commercial%20photos/MVC-773F.jpg

[Ron Musgraves]

http://i111.photobucket.com/albums/n132/RonMusgraves1/Commercial%20photos/MVC-772F.jpg

[Jonathan Ellis]

Is that your before and after pic? :saai:

That looks like a hard clean then again, I have never done one so i dont know.

[Ron Musgraves]

before....

[Scott Stone]

Yep those are a hard clean. I have done them before, and they are a pain, especially if they are chinese.

[Carlos]

....so are these actual hoods or what?

[Scott Stone]

Fryers. It is amazing the buildup that is on those things.

[CleanKing]

I like the name on the 1st one. The "FRIALATOR!"

[Carlos]

Fryers. It is amazing the buildup that is on those things.

...puts a whole new meaning on Shrimp Fried Rice!!!

[Douglas Hicks]

yes, yes, ye (system needs 10 characters to post, so there are 10 characters)

[Ron Musgraves]

yes, yes, ye (system needs 10 characters to post, so there are 10 characters)

Hello Doug, what are some dangers in cleaning line equipment?

I have one tip, make sure the grease is not hot when cleaning. Dont get water in the cold grease either. Thats a nitemare when the help turns them on in the morning.

Another, make sure you plug coolers back in.

[Safeclean]

Ron
I can't tell if that fryer is missing the front door or not,but if it has the front door and they keep it closed,that fryer tank leaks and is a fire hazard.If it is missing the front door and that grease build up is from splashing grease it is also a fire hazard.You can tell if you look on the bottom of the fryer tank and you see grease oozing out of one of the seams.It's best to toss the fryer and buy another one,since welding the tanks is usually a short term fix,and replacing the tank on a standard 40lb fryer is not usually worth it(it is on a pressure fryer since they are roughly $10k new).If you choose to clean it charge them high,because after you clean it and it does not work right the cost to repair it by a restaurant equipment repair company will be a lot more than the price of cleaning.I would stay away from it unless they are a good customer and you explain the liability before hand.That fryer is a cheap fryer,but many pieces of restaurant equipment costs into the thousands of dollars,and some of the computer boards are upwards of $1k with the labor and it is better to stay away from cleaning.Steam vapor machines and good degreaser reduce the chance of water intrusion on expensive control panels and melt the grease,but sometimes the build up is so severe only a hot pressure washer is the only thing that will make a dent in it.Cleaning restaurant equipment is one of the things I hate the most,restaurant equipment is a side business of mine(I have a whole warehouse full of it)

[Ron Musgraves]

Ron
I can't tell if that fryer is missing the front door or not,but if it has the front door and they keep it closed,that fryer tank leaks and is a fire hazard.If it is missing the front door and that grease build up is from splashing grease it is also a fire hazard.You can tell if you look on the bottom of the fryer tank and you see grease oozing out of one of the seams.It's best to toss the fryer and buy another one,since welding the tanks is usually a short term fix,and replacing the tank on a standard 40lb fryer is not usually worth it(it is on a pressure fryer since they are roughly $10k new).If you choose to clean it charge them high,because after you clean it and it does not work right the cost to repair it by a restaurant equipment repair company will be a lot more than the price of cleaning.I would stay away from it unless they are a good customer and you explain the liability before hand.That fryer is a cheap fryer,but many pieces of restaurant equipment costs into the thousands of dollars,and some of the computer boards are upwards of $1k with the labor and it is better to stay away from cleaning.Steam vapor machines and good degreaser reduce the chance of water intrusion on expensive control panels and melt the grease,but sometimes the build up is so severe only a hot pressure washer is the only thing that will make a dent in it.Cleaning restaurant equipment is one of the things I hate the most,restaurant equipment is a side business of mine(I have a whole warehouse full of it)

Very good advice, we will not be responsible and we get them to sign off on that. We often make them pretreat and suggest what to use. Often the joints are closed for remodel on most of these cleanings. Often they are seeing what they can salvage or needs replaced. I have even been told they are cleaning them for trade. I hardly think that gets them anymore, hey if they think they will clean away.

A small piece of advice is that your allowing the chems to do most of your work and they should not be pluged back in for less than 24 hours if your doing a high pressure cleaning.

We are seeing alot remodeling going on right now.