slim_boy_fat
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- Thread starter stuvy
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8ob
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What happens to the red hot oil when you have finished and drive down the road? Do the proper jobs have a sealed lid or gadget to contain the oil? Just curios, most natural gas burners will convert to lpg.
Bob
stuvy
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So what if I brought a second hand one with no makers plate?
Not long back I was working weekends for a pizza van, home built oven in the back in a converted horse box with no a single certificate for the insurance company
Open naked flames, I could go on
Mobile chip vans dont drain oil each day never mine between each move.
PS
I have had a mains gas chip fryer set on fire due to a failed thermostat.
(bad design that allowed the basket to touch the loose base that could touch the thermostat rods)
YOU DO NOT WANT THAT TO HAPPEN
Trust me.
If self building make sure it is fool proof & then alter your perception of fools & design it again.
However I cant see a self build getting an insurance sign off.
I would look for ones that can be sealed like the ones in the burger joints or on big ships.
Like pressure cookers.
I have had a mains gas chip fryer set on fire due to a failed thermostat.
(bad design that allowed the basket to touch the loose base that could touch the thermostat rods)
YOU DO NOT WANT THAT TO HAPPEN
Trust me.
If self building make sure it is fool proof & then alter your perception of fools & design it again.
However I cant see a self build getting an insurance sign off.
I would look for ones that can be sealed like the ones in the burger joints or on big ships.
Like pressure cookers.
stuvy
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I would imagine they have a slot in cover to stop it sloshing about
stuvy
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What brand was it?
RonA
specialist in repairing sealed for life equipment
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Without a thermostatically controlled burner it’s an accident waiting to happen. That’s why our local fire brigade had a campaign to swop (for free) old frying pans for electric deep fat fryers.
RonA
RonA
I have no idea.
It was a full sized commercial kitchen unit in a bank of about 5 of them.
Happened about 37 years ago.
I managed to put it out using an industrial blanket & two industrial wheel mounted CO2 units before fire engine arrived.
About 2 hours later the fire brigade lifted blanket & it re burst into flames.
Apart from burn marks to the unit no other damage caused.
Site owner bodged the repair welding in a plate to protect the rod but placed it so that it was also touching.
Guess what?
Another chef had it burst into flames about 6 months later but they were not around to put it out.
Made a real mess.
Parm
Respect The Sound System
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i have a mobile fish n chip van that comes to the village once a week.
his is gas fired, but he has very deep fryers that are only half full. He pitches up, cranks up the fire and away he goes. Then at the end. Powers down. Fits tight fitting lids to allow him to drive to the next stop. He’s usually at least 30 mins at each stop as he does everything to order
he’s doing quite well with it
his is gas fired, but he has very deep fryers that are only half full. He pitches up, cranks up the fire and away he goes. Then at the end. Powers down. Fits tight fitting lids to allow him to drive to the next stop. He’s usually at least 30 mins at each stop as he does everything to order
mate in the village has one of those. Home built wood fired pizza oven, design copied from the web.
he’s doing quite well with it
stuvy
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Is it this company?
Home - Howe and Co Fish and Chips
howeandcofishandchips.co.uk
We used to get them at a place I worked years ago
I’m lucky I can either make what I need or just about(still learning cad) draw what I want to have made
Main reason I asked was I’d like a deep one for obviously more chips and a twin well so different temps
Parm
Respect The Sound System
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Yes that’s them. Exactly the same style Van does the rounds.Is it this company?
Home - Howe and Co Fish and Chips
We used to get them at a place I worked years ago
I’m lucky I can either make what I need or just about(still learning cad) draw what I want to have made
Main reason I asked was I’d like a deep one for obviously more chips and a twin well so different temps
my village. Thursdays between 6 and 7. Parks up just by the track to my house
brightspark
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thats the chance you take health and safety insurance etc
not preaching because i dont allways practice it 
There are plenty of notes of caution above, for good reasons. I worked on a chip van back in the late 70’s. Was preferable to freezing on a paper round at the time.
Those were proper mobile fryers, 3 pans in one unit across the back of a MK1 Transit. Longitudinal gas burners, roll forward lids and warm boxes above the pans which also had roll forward lids. At least one is needed for cleaning out the scrumps of batter.
Even with the lids the matter of sloshing fat was real when driving between locations. The burners go out with alarming regularity and back then there was no thermal gas shut off, it just used to fill the van with propane. I lost an eyebrow re lighting one. Absolutely unsafe IMHO, even for 1979. Do also bear in mind that the roll forward lids are also designed to suffocate a fire in the even the fat goes up in flames.
If there’s any way of going electric it would be a sensible move. Whatever you decide the number 1 priority is good secure lids on the pans to prevent spills and also (should the worst happen) contain the fat in a crash. Even the normal 2 gallon pans still have residual heat by the following morning, fat does not cool quickly.
What I’m saying is the proper things are expensive for good reasons. This really isn’t the time for a Heath Robinson version really.
Those were proper mobile fryers, 3 pans in one unit across the back of a MK1 Transit. Longitudinal gas burners, roll forward lids and warm boxes above the pans which also had roll forward lids. At least one is needed for cleaning out the scrumps of batter.
Even with the lids the matter of sloshing fat was real when driving between locations. The burners go out with alarming regularity and back then there was no thermal gas shut off, it just used to fill the van with propane. I lost an eyebrow re lighting one. Absolutely unsafe IMHO, even for 1979. Do also bear in mind that the roll forward lids are also designed to suffocate a fire in the even the fat goes up in flames.
If there’s any way of going electric it would be a sensible move. Whatever you decide the number 1 priority is good secure lids on the pans to prevent spills and also (should the worst happen) contain the fat in a crash. Even the normal 2 gallon pans still have residual heat by the following morning, fat does not cool quickly.
What I’m saying is the proper things are expensive for good reasons. This really isn’t the time for a Heath Robinson version really.
stuvy
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Time has luckily moved on and having recent kitchen experience it’s still a dangerous place to be
As Iv said a few times over the thread it’s an exercise in theory at the moment
