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Great point about the filtering machine...I didn't even think about that. But as far as I know, that would be true anywhere. Fryer filters are expensive and I've never seen a restaurant with more than one. So I guess it's a question of how susceptible the fry oil really is to contamination by small amounts/fragments of breading. I know that where I work now, they do not recommend the fries for celiacs...they emphasize that while potatoes and fry oil are gluten free, they cannot guarantee that cross contamination won't happen. I can't say I have had adverse reactions to fast food fries, but then again as far as I know...I'm not celiac...I just know that I cut gluten out of my diet as an experiment because I suspected a gluten sensitivity and started feeling better without it. Ate some pasta and felt worse...
Thanks for the welcome! I hope to learn here and possibly even be able to provide some insight from time to time.
That actually has more to do with after/cooking storage than the frying process. They are put into a large holding area (with a metal divider to keep the onion rings separate). But that divider isn't foolproof. I guess the good point to take from that is there could still be cross contamination after cooking. If you got the fries straight from the fryer (provided that they were cooked in oil only used for fries) they SHOULD be safe. But...something I just thought about (and forgive me...I'm new to this board and relatively new to being gluten-free)...the fry baskets are used for all products. In that regard, breading from onion rings or chicken or fish could get on the baskets and contaminate the fry oil. I suppose if you were sensitive enought, that could be a problem.
I can't say about McDonald's but BK DOES have dedicated french fry fryers. I worked for a Franchisee for 8 years and proper procedures call for frying ONLY French fries in the French fry fryers. That said, the hash rounds and sausage are fried in the "multi-pot" which is where the breaded chicken and fish are also fried, so the hash rounds and sausage are NOT safe.
That said, any company can have procedures which call for the fry-pot to be for fries only, but you have to trust that the employees are following the protocols. I have witnessed employees frying the fries in the multi-pot at the end of the day because they wanted to get a jump start on filtering/cleaning the fryers (not just at BK, I've seen this at other restaurants as well).