It's not quite fully operational, since the griddle is still not up and running, but everything else is. I fired up the fryers today, filled with water, all three were cranking. Did a boil-out clean and they'll be ready to fry up some potatoes tomorrow.
Sysco guy dropped off two cases of Idaho russets this afternoon, fifty pounds each of #1 grade and #2 (utility). They're the same potatoes, but the #1's are generally used for baking so they're cosmetically a little nicer, less blemishes and such. I wanted to sample them side by side and see if it made any difference. Most fresh-cut places use #2's, since you're just cutting them up anyway.
I broke in the ka-chunker this afternoon, cutting a small container of each, rinsing them in cold water for about 10 minutes until the water began to run clear showing that all the surface starch has rinsed away. I labeled the #1's as such and stowed them away for tomorrow.
Not much in the coolers yet. There will be soon.