Fucking morons! Looks like one of these dummies left the fryer on while draining and changing the oil. Just stand there and gawk at it. Walk around humming some tune in your flaky head.
In all seriousness this is a direct reflection of the operations leadership, or failure of leadership. If the individual here received training on the equipment and achieved the required standard then it falls on the employee. If said employee is below the standard then retrain or terminate.
Hell,no! you know what those cost to recharge? (sarc).
Watched a dumbass highschool chick cashier at a self serve gas station one day, refuse to give the extinguisher to a guy whose van had started on fire at the pump. The guy was trying to put it out with the windshield squeegee, and it was cold out, so it was WW antifreeze(methanol). It was getting bigger.....
I was parked on the other side, so I asked the bimbo, WTF? She said she wasn't supposed to give the extinguisher to customers. Breathtaking logic on someones part.
A clueless 18 year old kid just out of high school with zero skills and less work ethic is worth fifteen bucks an hour? Speaking on behalf of us old skilled white guys with great work ethics, we are so screwed.
Once upon a time in the distant past i was working a McD's and a newly installed fry vat started leaking oil (pure lard in those days) into the the lower burner area where it was igniting. I turned everything off and hit it a little with a powder type fire extinguisher which did not do much so I blasted it and it went out. They got pissed off at me because they had to close the store for few minutes while we cleaned it up. I quit. A 16 year old minimum wage employee saved their expensive franchise and they complained about it.
My parents owned a restaurant for over 35 years. One night, the fryer gas regulator got stuck, and it would not cycle off when it hit the temperature called for. I was watching grandkids at their house down the street at the time, and they called me, asking me to come up since it was on fire. I got there, and it was burning pretty badly. I didn't try and shut the gas off, I simply evacuated the place while I pulled the fire extinguisher handle. It was not CO2, but a powder of some kind. It filled the kitchen, and some of the dining room with a cloud. Pulling the handle also shut down all the natural gas and the electricity going into the appliances, and put this layer of powder all over everything everywhere. I inhaled some of the powder and smoke while doing all of this, and ended up not being able to stop coughing, and ended up going to the ER, for smoke inhalation. I got breathing treatments all night. The restaurant was shut down for 4-5 days, while the employees washed every plate, cup and bowl, etc. plus the shelves and all other surfaces in the place. The insurance company paid for not only the wages of the employees to do this,but also for my hospital bill, and my parents lost income for those days. I was maybe 30 years old or something, but I knew not to through water on hot grease since I was less than 6 years old, just from watching my mom cooking. We used to toss tiny ice cubes from their ice machine into the fryer, and wait until it would boil and spit. We thought it was fun. That was when I when I was a kid, by the way. I worked part time in the kitchen in Jr.High, washing dishes and cooking.
That "big red cylinder" on the right is a halogen fire suppressor, once it activates, it sucks ALL the oxygen out of the room to suppress the fire. Every Communications Room I have worked in has one. The water type destroys ALL the data equipment. Per code, you can not have a water sprinkler in a data room. Don't know shit about kitchens though.
Yep, see the piping to the hood. There is probably a class K hanging around there too. Probably went for the water to save on the clean up, the steam probably did a good job cleaning.
Halon 1301 does not suck ALL of the air out of the room. It is way heavier than air and it displaces it upward and away from the fire. Being heavier than air, it also sinks down into the plenum of the pedestal floor. I learned how to use SCBA when my professional firefighter uncle found out I was working in and around data and comms rooms. He took me to the firehouse one Saturday and gave me a fast class in Scott Pack usage. The kid was probably told to never touch the handle that discharges the system...
Holy shit, I never watched it to the end before. Yes, the big red thing is part of the "hood system", an extinguishing system designed to trigger at enough heat. I would bet right after this video cuts you could see the area being flooded. Yeah, it makes a mess. Yeah, there's powder everywhere. But you still have your building and your employees.
Worked in restaurants for 15 years, majored in high school and college culinary arts. Have dealt with 2 fryers that caught fire. The easiest and fastest way to put out a fryer fire is place a large cookie sheet over the well. No oxygen no fire. Salt is second fastest but requires a few pounds to work.
Ding Ding Ding! Any one of these three things missing will stop the burn. Fuel, ignition and oxygen....baking sheet or pan over flame works most times. Just dont lift the corner to take a look....lol R
Bad idea.
ReplyDeleteThe whole time I'm watching this, I'm thinking: "I'll bet that moron throws water on that!"
ReplyDeleteYep.
I sincerely hope no one was hurt, but I'll bet that guy is missing some eyebrows.
Kids, never, EVER put water on a grease fire - especially one in a deep fat fryer.
Fucking morons!
ReplyDeleteLooks like one of these dummies left the fryer on while draining and changing the oil. Just stand there and gawk at it. Walk around humming some tune in your flaky head.
In all seriousness this is a direct reflection of the operations leadership, or failure of leadership. If the individual here received training on the equipment and achieved the required standard then it falls on the employee. If said employee is below the standard then retrain or terminate.
Johnny no-stars, right enough.
DeletePhil B
That large red cylindrical shape at upper right--a fire extinguisher?
DeleteDid dumbass just pour water on a grease fire?
ReplyDeleteLOL! Good help is hard to find. Apparently good employee training is too.
ReplyDelete$7.35 / hr and no benefits.
ReplyDeleteYou get what you payed for. And a big CO2 system mounted to the wall just for this occasion.
Scurvy
Hell,no! you know what those cost to recharge? (sarc).
DeleteWatched a dumbass highschool chick cashier at a self serve gas station one day, refuse to give the extinguisher to a guy whose van had started on fire at the pump. The guy was trying to put it out with the windshield squeegee, and it was cold out, so it was WW antifreeze(methanol). It was getting bigger.....
I was parked on the other side, so I asked the bimbo, WTF? She said she wasn't supposed to give the extinguisher to customers. Breathtaking logic on someones part.
/DW
The customer wanted his steak well done, but not incinerated.
ReplyDeleteThere's a fire extinguisher on the wall in the front of the shot.
ReplyDeleteKnucledraggin where humans bad choices, especially of idiots in this vid, make entertaining vids for the rest of us.
ReplyDeleteNemo
And they think they should make minimum wage and bitch the wage should be higher. They are already making a lot more than they are worth.
ReplyDeleteA clueless 18 year old kid just out of high school with zero skills and less work ethic is worth fifteen bucks an hour?
DeleteSpeaking on behalf of us old skilled white guys with great work ethics, we are so screwed.
Once upon a time in the distant past i was working a McD's and a newly installed fry vat started leaking oil (pure lard in those days) into the the lower burner area where it was igniting. I turned everything off and hit it a little with a powder type fire extinguisher which did not do much so I blasted it and it went out. They got pissed off at me because they had to close the store for few minutes while we cleaned it up. I quit. A 16 year old minimum wage employee saved their expensive franchise and they complained about it.
ReplyDeleteSalt was the answer. To bad he was too stupid to ask the question.
ReplyDeleteWell, that order of fries didn't go out, but the Ansul kept the building from burning down.
ReplyDeleteDiversity hires is our strength.
ReplyDeleteAnd they want $15.00, I'd take the damages out of their hide.
ReplyDeleteMy parents owned a restaurant for over 35 years. One night, the fryer gas regulator got stuck, and it would not cycle off when it hit the temperature called for. I was watching grandkids at their house down the street at the time, and they called me, asking me to come up since it was on fire. I got there, and it was burning pretty badly.
ReplyDeleteI didn't try and shut the gas off, I simply evacuated the place while I pulled the fire extinguisher handle. It was not CO2, but a powder of some kind. It filled the kitchen, and some of the dining room with a cloud. Pulling the handle also shut down all the natural gas and the electricity going into the appliances, and put this layer of powder all over everything everywhere.
I inhaled some of the powder and smoke while doing all of this, and ended up not being able to stop coughing, and ended up going to the ER, for smoke inhalation. I got breathing treatments all night.
The restaurant was shut down for 4-5 days, while the employees washed every plate, cup and bowl, etc. plus the shelves and all other surfaces in the place. The insurance company paid for not only the wages of the employees to do this,but also for my hospital bill, and my parents lost income for those days. I was maybe 30 years old or something, but I knew not to through water on hot grease since I was less than 6 years old, just from watching my mom cooking.
We used to toss tiny ice cubes from their ice machine into the fryer, and wait until it would boil and spit. We thought it was fun. That was when I when I was a kid, by the way. I worked part time in the kitchen in Jr.High, washing dishes and cooking.
pigpen51
That "big red cylinder" on the right is a halogen fire suppressor, once it activates, it sucks ALL the oxygen out of the room to suppress the fire. Every Communications Room I have worked in has one. The water type destroys ALL the data equipment. Per code, you can not have a water sprinkler in a data room. Don't know shit about kitchens though.
ReplyDeleteYep, see the piping to the hood. There is probably a class K hanging around there too. Probably went for the water to save on the clean up, the steam probably did a good job cleaning.
DeleteHalon 1301 does not suck ALL of the air out of the room. It is way heavier than air and it displaces it upward and away from the fire. Being heavier than air, it also sinks down into the plenum of the pedestal floor. I learned how to use SCBA when my professional firefighter uncle found out I was working in and around data and comms rooms. He took me to the firehouse one Saturday and gave me a fast class in Scott Pack usage.
DeleteThe kid was probably told to never touch the handle that discharges the system...
Holy shit, I never watched it to the end before. Yes, the big red thing is part of the "hood system", an extinguishing system designed to trigger at enough heat. I would bet right after this video cuts you could see the area being flooded. Yeah, it makes a mess. Yeah, there's powder everywhere. But you still have your building and your employees.
ReplyDeleteI'm guessing the fusible link in the range hood didn't work or waited until the idiot poured water on the grease fire.
ReplyDeleteWorked in restaurants for 15 years, majored in high school and college culinary arts. Have dealt with 2 fryers that caught fire. The easiest and fastest way to put out a fryer fire is place a large cookie sheet over the well. No oxygen no fire. Salt is second fastest but requires a few pounds to work.
ReplyDeleteDing Ding Ding!
DeleteAny one of these three things missing will stop the burn. Fuel, ignition and oxygen....baking sheet or pan over flame works most times. Just dont lift the corner to take a look....lol
R
A fire blanket or a wet chemical extinguisher..though even those are only as good as the user, and that is a matter of training.
ReplyDelete