Robert Fisher
New member
I have a job in a Thai restaurant that uses sesame-flavored oil. I have used several different degreasers on this stuff and haven’t had much luck with them, or much variation in results- meaning bad goes to worse.
What happens is that as you’re cleaning the area in front of you the stuff ‘boogers up’ (as my sidekick Greasehopper puts it) and sticks to the crap right downstream from where you’re working, adding to that layer. Doesn’t flow downstream at all, basically requiring direct pressure all the time to move it. Yes, we scrape it each time and that’s nightmare in its own right- the stuff is worse than roofing tar. Think: taffy, rubber cement, superglue and that stuff the Aliens secreted in those movies. It sticks to anything, and with a vengeance. If the Professor had some of this stuff he could’ve coated the Minnow in it and the Castaways could’ve sailed on ‘round the world.
I haven’t run into this particular problem in any other setting and I really think it has something to do with the grease they’re using. It doesn’t seem that their cooking methods and ingredients are very different from other Oriental restaurants I service.
So basically I’m wondering if anyone else has run into this problem and has a solution (i.e. technique, degreaser or formula for one) that they’re willing to share. Trial and error is expensive, especially when it adds to labor time, and true to form these folks don’t seem to understand that they’re paying for time as well as the other things and why this is their problem and not mine. I’ve done quite a bit to try to deal with this and I’m not making money on this job so far. Obviously I’d rather come up with a solution to make this thing work within normal parameters than give up on the job. It’s always nice to have a weapon in one’s arsenal as well.
TIA,
Robert
What happens is that as you’re cleaning the area in front of you the stuff ‘boogers up’ (as my sidekick Greasehopper puts it) and sticks to the crap right downstream from where you’re working, adding to that layer. Doesn’t flow downstream at all, basically requiring direct pressure all the time to move it. Yes, we scrape it each time and that’s nightmare in its own right- the stuff is worse than roofing tar. Think: taffy, rubber cement, superglue and that stuff the Aliens secreted in those movies. It sticks to anything, and with a vengeance. If the Professor had some of this stuff he could’ve coated the Minnow in it and the Castaways could’ve sailed on ‘round the world.
I haven’t run into this particular problem in any other setting and I really think it has something to do with the grease they’re using. It doesn’t seem that their cooking methods and ingredients are very different from other Oriental restaurants I service.
So basically I’m wondering if anyone else has run into this problem and has a solution (i.e. technique, degreaser or formula for one) that they’re willing to share. Trial and error is expensive, especially when it adds to labor time, and true to form these folks don’t seem to understand that they’re paying for time as well as the other things and why this is their problem and not mine. I’ve done quite a bit to try to deal with this and I’m not making money on this job so far. Obviously I’d rather come up with a solution to make this thing work within normal parameters than give up on the job. It’s always nice to have a weapon in one’s arsenal as well.
TIA,
Robert
