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> BadBozo, I'm ready to join you in the "RETIRED" ranks!

As long as you have something to occupy your time, it's not bad. If I didn't spend just hours and hours on my computers, or not have older vehicles that need repairs, or my cargo trailer to go camping in, I'd surely be back working.

I can't imagine staring at the crap that constitutes daytime TV. The only thing I watch is This Old House.

it actually did cook the chicken from raw. it did infact make grill marks from the s/s grids used. in fact the chicken did taste pretty good. they don't offer it anymore and don't use the oven...

Grill marks from an oven?
I shoulda guessed.

BadBozo, I'm ready to join you in the "RETIRED" ranks!

This period of emails because WE'RE too slow (so a 1000 emails gets better results) , idiot young-uns standing (or walking) around staring at their phones (or in the middle of a busy street because...THIS is important), the SMART kitchen equipment technology that nobody's pays attention to due to their SMARTphones....and - blah, blah. I could go ON!

All of this is wearing me OUT! The world is full of IDIOTS!

I'd just like to stay home now.

Please?

> that the grilled chicken, ..., was done in a factory and reheated at their restaurants.

Don't I wish! No, the chicken was fresh (ish?) and raw, grilled to perfection on specially stamped pans.

> However, we did have a particular cook set a SCC101 oven on fire...TWICE!

Actually pretty common at the places I had worked at, greasy foods, high temps, electric oven elements. Crap would build up in the front left corner and light off, trip the cabinet high limit.

Fun times!

I don't know how I missed this nearly year old post. What a friggin' MESS!

VanMan, I have nothing to compare. However, we did have a particular cook set a SCC101 oven on fire...TWICE!

This cook had his own technique for roasting cuts of red potatoes, using HIGH heat and drizzled heavily in oil. For whatever reason, he'd put a pan underneath the perforated pan of potatoes to catch the drippings. Batch after batch - every morning.

Blower setting was at HIGH, so the torrent airflow sucked up the oily drippings from that catch pan and blew it onto the oven's walls around the heat exchanger. It built up. THICK!

Thick enough to bridge the 1" gap behind the heat exchanger and the oven's side wall. At that point, with a call for HEAT...we had IGNITION!

Potatoes got SMOKED!

HE was eventually FIRED for being a knuckehead. On both occasions, I got to sit inside the oven for many hours with razor blades and a putty knife to scrape away the mess.

Originally Posted by MauiTech

Wow that’s narly, I remember fixing the Blodgett ovens when they released with the grilled chickens here in Hawaii, never knew they started using rationals.

I didn't work in KFCs much, but I remember being flippant with them once by asking what kind of GRILL they use to GRILL their GRILLED chicken.

I knew better. I was confident that the grilled chicken, being a product of the YUM! conglomerate, was done in a factory and reheated at their restaurants.

Taco Bell is their greatest example of the YUM! practices. Nothing in a Taco Bell is cooked in the restaurant. Just products in bags being RETHERMALIZED.

Wow that’s narly, I remember fixing the Blodgett ovens when they released with the grilled chickens here in Hawaii, never knew they started using rationals.

Like when you see chicken feathers in the exhaust fans of some Chinese restaurants you know it's fresh

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KFC and several other chicken places is definitely on the list for a refer guys not to eat at right there with the Asian places

Originally Posted by VanMan812

[emoji15]


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The manager just started pouring buckets of water on them trying to wash them out of the customers view. But all it did was create a roach water park.

Originally Posted by BadBozo2315

> Anybody remember when KFC started using the Blodgett Excel ovens?

Yes, indeed. What a mess. And that liquid cleaning solution would burn holes in your uniform.

And when I heard they were going to Rationals instead of the Excels, I decided it was time to retire.

That cleaning solution was something else. Dangerous is how I would best describe it.



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> Anybody remember when KFC started using the Blodgett Excel ovens?

Yes, indeed. What a mess. And that liquid cleaning solution would burn holes in your uniform.

And when I heard they were going to Rationals instead of the Excels, I decided it was time to retire.

Originally Posted by rider77

Made a lot of money at KFC due to things like that, although I never did hot side work.
Disturbed a nest of around 250 roaches one time in a roll away under counter cooler just behind the cashier. About 20 people in line saw it and just left.

[emoji15]


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Made a lot of money at KFC due to things like that, although I never did hot side work.
Disturbed a nest of around 250 roaches one time in a roll away under counter cooler just behind the cashier. About 20 people in line saw it and just left.

Originally Posted by VanMan812

I was working on a Rational at a KFC recently. The call was for a service 34.1, no big deal. When I got there and looked at the service history I found over 1200 service 34’s and over 5000 service 37’s!!! The unit was the dirtiest combi I’ve ever seen. Utterly filthy inside and out. The P1 pressure port behind the fan was clogged (hence the 37’s) so bad I had to drill out the carbon buildup. When I tested it in steam mode I noticed a ton of steam billowing out from the underside of the unit and nothing coming out of the drain vent stack. Weird? I look in the stack and find it’s packed tight with carbon buildup. From top to bottom it’s clogged and so is the rubber boot on the bottom and the drain box 70% full of this carbon.

Anybody remember when KFC started using the Blodgett Excel ovens? Remember what the chicken byproducts would do to that oven? Well, even a Rational with its sophisticated Care Control system can’t even keep up with the cleaning demands that it requires.








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Dang!!!!!!

Well, no.. But I did eat at kfc yesterday. First time in a couple of years.

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Filthy Rat

I was working on a Rational at a KFC recently. The call was for a service 34.1, no big deal. When I got there and looked at the service history I found over 1200 service 34’s and over 5000 service 37’s!!! The unit was the dirtiest combi I’ve ever seen. Utterly filthy inside and out. The P1 pressure port behind the fan was clogged (hence the 37’s) so bad I had to drill out the carbon buildup. When I tested it in steam mode I noticed a ton of steam billowing out from the underside of the unit and nothing coming out of the drain vent stack. Weird? I look in the stack and find it’s packed tight with carbon buildup. From top to bottom it’s clogged and so is the rubber boot on the bottom and the drain box 70% full of this carbon.

Anybody remember when KFC started using the Blodgett Excel ovens? Remember what the chicken byproducts would do to that oven? Well, even a Rational with its sophisticated Care Control system can’t even keep up with the cleaning demands that it requires.








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