Ahh, I remember when a fryer only needed oil/lard in the tank, gas hooked up, and a pilot light burning. Life was easy then. The dial-o-matic thermostat thingy was reasonably accurate and reliable. We left ours at 350 all the time except when blanching fries. How long before friggin' deep fryers have as many computers as our cars do now ?
Love the retro sounds of that machine.
Just got into this field appreciate the videos brother.
Of course man. You ever need anything let me know. I’ll help how I can
@@restaurantrepairs thanks!
Another great diagnosis! Thanks Joe
Another great video 👍👍
Ahh, I remember when a fryer only needed oil/lard in the tank, gas hooked up, and a pilot light burning. Life was easy then. The dial-o-matic thermostat thingy was reasonably accurate and reliable. We left ours at 350 all the time except when blanching fries.
How long before friggin' deep fryers have as many computers as our cars do now ?
I enjoy your logic. 👍
those fancy friers have way to much junk on them I've dealt with a few
Agreed. Gimme a standing pilot with mechanical thermostat and high limit…. Perfection.
@@restaurantrepairsyes quick simple to fix
So greasy and sticky 🤮
Savor the flavor