Track_Shovel@slrpnk.net to Lemmy Shitpost@lemmy.worldEnglish · 1 month agoEwwwslrpnk.netimagemessage-square63fedilinkarrow-up1432arrow-down152
arrow-up1380arrow-down1imageEwwwslrpnk.netTrack_Shovel@slrpnk.net to Lemmy Shitpost@lemmy.worldEnglish · 1 month agomessage-square63fedilink
minus-squareSaik0AlinkfedilinkEnglisharrow-up33·edit-21 month agoand the dishwasher runs at scalding temps for extended periods of time… if you’ve ever worked in a restaurant you know what im talking about. those machines are no joke.
minus-squareAngryCommieKender@lemmy.worldlinkfedilinkarrow-up11·1 month agoAs a joke, we cooked a chicken in one, one time. Basically high temperature sous vide, lol.
minus-squarecyberfae@lemmy.worldlinkfedilinkEnglisharrow-up3·1 month agoWhat was the the result? Did it cook it through?
minus-squareAngryCommieKender@lemmy.worldlinkfedilinkarrow-up7·1 month agoAfter about 10 cycles it was up to temp. We didn’t eat it, we weren’t certain that the bag didn’t leak, and didn’t want to eat the soap
minus-squarecyberfae@lemmy.worldlinkfedilinkEnglisharrow-up2·1 month agoThat’s fair, I wouldn’t have eaten it either. I was just curious if it actually worked or not.
minus-squareSPRUNT@lemmy.worldlinkfedilinkarrow-up5·1 month agoIIRC, restaurant machines are required to run at sanitization temperatures. Likely because of their extremely short run cycle.
and the dishwasher runs at scalding temps for extended periods of time… if you’ve ever worked in a restaurant you know what im talking about. those machines are no joke.
As a joke, we cooked a chicken in one, one time. Basically high temperature sous vide, lol.
What was the the result? Did it cook it through?
After about 10 cycles it was up to temp. We didn’t eat it, we weren’t certain that the bag didn’t leak, and didn’t want to eat the soap
That’s fair, I wouldn’t have eaten it either. I was just curious if it actually worked or not.
IIRC, restaurant machines are required to run at sanitization temperatures. Likely because of their extremely short run cycle.