Overall, in the event that you solicited the staff from ten eateries what they loathed the most about their line of work, the kitchen staffs from each of these eateries would let you know the business profound fryer is a feared machine, prowling there, holding up to be cleaned. From separating the oil, to really changing the oil and managing the vents- what a wreck! Most staff don't savor the thought of sitting tight for the temperature to drop, managing the downtime, the potential blazes, oil splatters and...