fryer

But as they say, jumping from the frying pan into the fryer is not really a survival strategy.

The problem is trans-fat which tends to form in the commercial process for saturating fat, and in the deep fryer.

You don't hire someone to work the fryer at your McDonald's, and when they completely blow it and wreck your fryer completely, decide not to pay them for the day.

And does the worker at McDonalds and/or Burger King bring his own grease fryer, bun warmers, and soda dispensers?

Especially if you've sort of built a mystique of having a lot of fish on the fryer.

My startup quite literally ran for about 6 months on what one top of the line commercial fryer costs.

Their job is to either put pre-cooked food in the fryer or accept money at the register.

Or perhaps meatballs - just drop them in the deep-fat fryer as and when the urge arises.

It rattles around the bottom of the fryer as it melts and then converts to steam.

Most of the burgers and fried objects are salted when removed from the grill/fryer before being placed into the holding cabinet.

Apple paid off the deep fat fryer company who owned the original magsafe patent.

Do you just throw them into a deep fryer and hope for the best?

The straw man that I'm projecting onto you here is: "Why teach classes of people who are destined from childhood to be low-paid service workers anything other than grill, fryer, and point-of-sale register skills?"

At least for fries, this is apparently about to be rolled out across Australia by a company unrelated to McDonald's: "You put your money in and it goes from frozen to the fryer and in your cup within two minutes and 20 seconds," Mr Bendotti said.