Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Celiac.com!
    eNewsletter
    Donate

'dedicated' Fast Food Fryers

StacyA

By StacyA
in Gluten-Free Restaurants

 Share

Recommended Posts

Deaminated Marcus Apprentice
Deaminated Marcus
Posted

Wow that was an interesting read...

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


psawyer Proficient
psawyer
Posted

I just learned something very unnerving. Called a Wendy’s restaurant and asked if they had seperate fryer for fries and all things breaded. They say “Yes”. I press the issue a little futher telling the manager my Gluten concerns to which he responds…Well we do mix all the oils together when we strain the food bits out then re-populate the separate fryer with the mixed oil.

 

Not an expert but this sounds like a real problem. Press the issue folks. Separate fryers are useless if they mix the oil together.

Maybe at Wendy's, but never at McDonalds. Doing that would taint the fry oil and affect the taste of the fries. The taste of the fries is sacred at McD and nothing is ever allowed to contaminate the oil. It is not to keep it gluten-free, but we do benefit as a side effect.
Link to comment
Share on other sites
karichelle Newbie
karichelle
Posted

My husband has worked in 2 different fast food restaurants (neither was McD's or Wendy's) and he told me as well that they used separate fryers for fries because the breaded items and all the stuff they shed into the oil would make the fries taste bad.

 

So these restaurants are going against protocol AND making a product taste bad. :-\

Link to comment
Share on other sites
  • 3 weeks later...
anti-soprano Apprentice
anti-soprano
Posted

I know y'all are talkin fries, but...

When I was in school, at worked at both a Chuck E. Cheese and an Ice cream stand that sold mostly soft serve.  At the soft serve place, they taught us if a cone didn't come out right, we could dump the odd looking structure back into the top of the machine (just the soft serve- not the cone itself) and recycle it.  This happened all the time.  Thinking nothing of it, I did it once while making a cone at Chuck E. Cheese and a customer freaked out.  I had no idea why at the time. My "managers" should have been able to tell me why, but either didn't know or didn't care to share it with me.  Anyways, 20 years later- now I know and feel horrible that this woman or her kid probably wanted some ice cream, but it was contaminated by a glutenous cone.  Karma's a B.

 

My point is if an employee isn't educated on WHY they have certain procedures, odds are they aren't going to follow them.  Knowledge and awareness is the key.  Wish I could offer a class for fast food workers at this point!

Link to comment
Share on other sites
kareng Grand Master
kareng
Posted

I know y'all are talkin fries, but...

When I was in school, at worked at both a Chuck E. Cheese and an Ice cream stand that sold mostly soft serve.  At the soft serve place, they taught us if a cone didn't come out right, we could dump the odd looking structure back into the top of the machine (just the soft serve- not the cone itself) and recycle it.  This happened all the time.  Thinking nothing of it, I did it once while making a cone at Chuck E. Cheese and a customer freaked out.  I had no idea why at the time. My "managers" should have been able to tell me why, but either didn't know or didn't care to share it with me.  Anyways, 20 years later- now I know and feel horrible that this woman or her kid probably wanted some ice cream, but it was contaminated by a glutenous cone.  Karma's a B.

 

My point is if an employee isn't educated on WHY they have certain procedures, odds are they aren't going to follow them.  Knowledge and awareness is the key.  Wish I could offer a class for fast food workers at this point!

I have heard this before. If the health department finds out they are doing this, they will be in trouble.

Link to comment
Share on other sites
anti-soprano Apprentice
anti-soprano
Posted

I have heard this before. If the health department finds out they are doing this, they will be in trouble.

YES!!  But as a teenager working in two different spots, no one ever told me A. don't do that and B. why you shouldn't ever do that.  Simply sad.  Maybe it's better now 20 years later?  

Link to comment
Share on other sites
Jewels50 Apprentice
Jewels50
Posted

I recently watched a so called dedicated fryer get cross contaminated in a fast food restaurant that many with Celiac disease trust. I was so disappointed!! This was my one spot I thought I could eat at.

How safe is it really for those of us with Celac disease to eat out? Cross contamination is a big issue unless the restaurant is totally gluten free.

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Vinturi Rookie
Vinturi
Posted

I eat Chick fil a fries about once a week. Ha! They also have grilled nuggets and their sauces are gluten-free. My local CFA is very aware and I am even able to order at the drive thru.

Link to comment
Share on other sites
  • 5 years later...
GF-J Newbie
GF-J
Posted

Five Guys fries are the best. They don’t sell any thing fried except French fries so no chance they mix oils, accidentally fry chicken in the wrong fryer,etc. they also taste really good. 

Link to comment
Share on other sites
  • 2 months later...
Rex Newbie
Rex
Posted

I operate a restaurant where I'm trying to go Gluten Free.  After reading through this thread, I'm beginning to really understand the worries of those who are in search of Gluten Free foods and restaurants that understand it.  

I will definitely be adding a 2nd fryer which will be my main fryer and since my food will be Gluten Free it should be good.  My original fryer will be a back up fryer for when I'm busy and I will make sure to have the appropriate signage. I'm kind of hating myself right now cause I only needed to do a minor tweak to my recipe when I first started in order to be Gluten Free. This is literally a $750 (cost of a new fryer) mistake...... 

Link to comment
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share
Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      121,036
    • Most Online (within 30 mins)
      7,748
    Davidt4667801z
    Newest Member
    Davidt4667801z
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.3k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Katiec123
      Finding out I’m coeliac whilst pregnant

      By Katiec123 · Posted

      @RMJ it makes sense as it’s something I’ve experienced more than once. Currently 24 weeks and baby is doing well! Will be seeking more medical advice today 
    • Manaan2
      Vitamin Levels and constipation

      By Manaan2 · Posted

      Thank you! This is great information and perfect timing because we have our first appointment for a second opinion tomorrow.  
    • trents
      Doc says I have celiac, despite no GI symptoms?

      By trents · Posted

      Bright blood in the stool would indicate bleeding down at the lower end in the colorectal area as opposed to the small bowel below the stomach where celiac manifests damage to the villous lining. Are these blood stools persistent? It's not unusual for this to happen once in a while to most anyone when a small surface vessel breaks, kind of like a nose bleed. As Scott Adams said, you must continue to consume regular amounts of gluten if the specialist will be doing additional testing for celiac disease, which could include an endoscopy with biopsy of the small bowel lining.
    • Bev in Milw
      Gluten-free bread

      By Bev in Milw · Posted

      Checkouts gluten-free recipes at twww.redstaryeast.com We tried a bread machine years ago and weren’t happy with results. Bread machines have pre-set rise & bake times.  Unfortunately, the program doesn’t adjust to slight differences when measuring, relative humidity or temperature of ingredients & in kitchens.  Lots of efforts for ONE odd- sized loaf that hard to cut into useable slices.  College-aged son found best use for bread machine was as heavy duty mixer that ‘kept dust in the box.’  He would pre-measure ingredients for 2-3 loaves & use machine mix up individual batches.      Since gluten-free bread needs  to rise only once, each recipe of dough went into a loaf pan. Pans sat counter to rise—time dependent of temp in kitchen. Then, baked in oven until he, not machine, decided it was done.     Took ~10 min extra up front to measure & mix additions but adds nothing to rise & bake times.     Loaves are great for slicing (Slice extra before freezing!). One mess to clean up, saves time & energy since you need to bake  as is half as often (If  you plan to bake lots more than bread, opt for KitchenAid/ heavy duty mixer instead.  Cover with dish towel to capture dust!)     Personally, I’m sure I had as a kid since I’ve never been a fan  of bread. .  Have been wrapping corn tortillas around things for 40+ years.  Can still get a dozen 12-pks of tortillas for same or less than price as 1 load of gluten-free bread. PLUS. the tortillas have more nutrients!         
    • CelestialScribe
      Seeking Gluten-Free Advice for My Trip to South Korea!

      By CelestialScribe · Posted

      Welcome to the forum. You are lucky because in Korean food, many classic meals such as bibimbap without sauce, barbecue meats and some kinds of soups generally do not have gluten. But it is a good idea to confirm with the restaurant workers for safety reasons. Regarding certain locations, I enjoy going to places such as Plant in Seoul and Sprout in Busan. Moreover, using applications like HappyCow or TripAdvisor can assist you to discover additional choices in the regions you plan to visit. One big tip: it is good to know some important Korean sentences, for example 'I cannot eat gluten' (geulluteuneul meogeul su eopseoyo)  or 'Does this have gluten?' (igeoe neun geulluteuni deureo innayo?) because they can be very helpful. If you are considering getting a local guide, I'd suggest this one https://gowithguide.com/korea They were very helpful when I needed to find places with gluten-free food options because they provide tours tailored to your preferences. Good luck with your travels! 🍻
×
×
  • Create New...