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00:00My name's Mike Rowe, and this is my job.
00:07Well, look at that.
00:08I explore the country looking for people who aren't afraid to get dirty.
00:12Crap. Ow.
00:14Hard-working men and women who earn an honest living.
00:17It's a dirty stall.
00:18Doing the kinds of jobs that make civilized life possible for the rest of us.
00:27Now get ready to get dirty.
00:30Coming up on Dirty Jobs, when the chips are down, in this case, Dirty Brand Potato Chips.
00:36That's burning hot oil.
00:37I'm always there to pick up the pieces.
00:39Shearing pain.
00:40The deeper you go, the more pain there is.
00:42Help wash away the tears.
00:44Troy's gone in with a very fancy and tiny camera.
00:48And offered compassionate support.
00:50Troy, you may have gone in a little too close.
00:52You may, there may.
00:54And later, the quiet town of Rifle, Colorado has a dirty little secret.
00:58In the building, I was told, evil dwells.
01:02We've heard there's a monster that hangs out in there.
01:04A ravenous, disgusting creature.
01:06Oh!
01:06That feeds off the fetid flushes of every toilet in town.
01:10Speaking of what we get, some of the dollars the guys that collected, poo dollars.
01:13Nah, keep it.
01:14We boldly do battle in the belly of the belching beast.
01:18What the hell is that?
01:20And find it a formidable foe.
01:22Abandon all hope, ye who enter here.
01:29Oh, God.
01:29I don't know about you, but I like to know where my food comes from.
01:45That's why from time to time on this show, you'll see me with my arm inside of a cow.
01:50Or maybe cutting up a frozen pig with a bandsaw.
01:54It's not always pretty, but hey, I figure it's always better to know.
01:57Now, if you're in the business of making food and selling it to the general public,
02:01you might get a little nervous to get a phone call from a TV show called Dirty Jobs.
02:06Unless, of course, you're so confident in your product that you put the word dirty right on the label.
02:12If that's the case, I figure, hey, let the chips fall where they may.
02:18The Dirty Chip Company was founded in 1986 in Memphis, Tennessee.
02:27They now produce 50,000 bags of chips per day at multiple locations.
02:33This one's in Oxnard, California.
02:36Hey, Mike.
02:37It's Kevin.
02:38Good to meet you.
02:39Thanks for having us here.
02:41I love you.
02:42All right.
02:43Before we go anywhere.
02:45Hey, I thought they were dirty chips.
02:47No, they're clean, but they just taste delicious.
02:50Where do these potatoes come from?
02:52Today, these are coming fresh right out of the field from Bakersfield.
02:55They were dug about 12 hours ago.
02:57So when you make a dirty chip, what makes them dirty?
03:01Well, most of the other traditional chip companies, when they slice the potatoes,
03:06they wash the juices off after they slice them.
03:08You'll see that we slice them.
03:10They go right into the oil.
03:11We don't wash them.
03:12It leaves that potato juice on it.
03:14Keeps that all-natural flavor, just like you cut them up at home and throw them in a pot at home.
03:19So how many different spices and different flavors do you make?
03:22We have 10 different flavors.
03:24What flavor are you making now?
03:25Right now, salt and vinegar, which is one of our most popular.
03:28This is the first snap?
03:29Yeah, and we need some potatoes, so let's get these dumped.
03:34Go ahead and flip that on auto.
03:35Up the conveyor belt.
03:40Up the conveyor belt.
03:41Go from there.
03:42They go up to the slicer.
03:44They fly out and go right into the oil.
03:46We've got a batch that's ready to come out.
03:48It would be ill-advised to reach in and have a chip?
03:51I don't think that's a good idea.
03:53Got it.
03:53Right now, we're taking out about 90 pounds of potato chips.
03:57We threw in 400 pounds of raw potato slices, but there's so much water in them.
04:01Once you're done cooking them, there's only 90 pounds left.
04:04So, one grown-up, full-sized potato, how many chips can you actually get from it?
04:09We average about 15 per potato.
04:11The big guys that you see in the supermarkets, they slice them real thin.
04:14Right.
04:15They cook them at a high temperature.
04:16You get a whole lot more chips in the bag, but they're real thin.
04:19A lot of them are broken on the bottom of the bag.
04:21Hey, get out of there, Mike.
04:23Come on.
04:23That's burning hot oil.
04:25How long do they stay in this oil?
04:26They usually cook for about 13 minutes.
04:28A lot of companies have to throw their oil away every couple of days.
04:32We use a system called Purify, where we run our oil through a filter every night.
04:36It takes all the impurities out, and that oil's like new every morning when we start up.
04:41While they're cooking, you've got to get in there and hit them.
04:43Every time the rate passes, keep them separated, because when they're fresh, like they are out
04:48of the field from yesterday, they love sticking together.
04:52Just kind of hit them, keep them moving around, swimming around.
04:55Got it.
04:57Just tap the rake on the side, get the oil off, go ahead and pull her out.
05:02All right, Mike, this batch is done.
05:04Let's go over here to the discharge end.
05:07Go ahead, once they get about three-quarters of the way out, grab that rake over there,
05:11and start to pull the stragglers out.
05:12This one right here.
05:13Oh, this guy.
05:14Yeah.
05:14The ones that are still floating in the oil.
05:16Gotcha.
05:18Now, if we don't do this, they sit there and float in the oil, and they absorb too much
05:21grease, so whatever ones you don't get, those will be yours.
05:25Great.
05:26Save me the high five.
05:29The Dirty Chip Company has two kettles and cooks their chips in peanut oil, which makes
05:34them lower in fat than regular potato chips.
05:36But a deep fryer that's been full of peanut oil is just as dirty as any other.
05:41And wherever there's hot oil, there's a job that needs to be done.
05:44I was joined by Ted, plant manager.
05:48He designed the production system here, and it's his job to keep it up and running.
05:51We get a lot of oil and potato residue burned to these burner tubes, and when this builds
05:59up, it cuts down the heat exchange efficiency of the tubes.
06:03You said what a broom on.
06:04The hand is the best tool.
06:06It's got to be pretty flexible to get in and out between these pipes.
06:09Okay.
06:09Ever since I was a small fry, I've had half-baked ideas about people who worked in the dark underbelly
06:14of the chip business.
06:15But when you're sloshing around in the fryer tank, you've got to keep your eyes peeled,
06:19not take anything for grotten.
06:21Still a little warm down there, huh?
06:23Not bad.
06:24That's okay.
06:25Just a little searing pain.
06:35It's really hot down in the bottom.
06:36It sure is, yeah.
06:37Yeah, the deeper you go, the more pain there is.
06:45You can't eat just one.
06:52Potato chips were introduced in 1853, and today, $7 billion worth are sold in the United States
06:58every year, making them the country's most popular snack food.
07:03Being popular doesn't make the kettle they're cooked in any cleaner, though.
07:06But a hose and pressure washer will.
07:09Man, I tell you, I can't grab anything.
07:12I've learned it's never a good sign when you have to clean off the thing you're using to
07:16clean off another thing.
07:17Okay, this thing puts out a lot of pressure.
07:32It may shoot back at you, so try to stay out of the line of fire there.
07:37Wow, look at that.
07:40Chips ahoy.
07:42Troy's gone in with a very fancy, high-tech, high-definition, tiny camera in order to capture
07:48all of the nuance possible.
07:51Here's what it looks like.
07:54Might have got some on the camera that time.
07:57Might have had such a...
07:58Troy, you may have gone in a little too close.
08:01You may.
08:01Every now and then, Troy has one of those days when he just can't stay out of the way.
08:10Okay, choose your weapon.
08:23I think we're ready to scrape off some of the dark brown stuff there.
08:27All right.
08:28And this stuff up here, we have to take care of once in a while.
08:30That's problematic.
08:31With that gone, we'll cook a lot more efficiently.
08:39All right.
08:42We thought we could just blast this off with that pressure washer, but it doesn't do.
08:45I was really hoping.
08:47I was really hoping.
08:49Usually we'll bring guys in on a Saturday.
08:52Spend most of their Saturday doing this.
08:54It's a bad Saturday, I'll tell you that now.
08:58This is not about living for the weekend.
09:01How long have you been in the potato chip business?
09:07Just over a year.
09:08What did you do prior?
09:10Made jelly for quite a few years.
09:14Yeah.
09:14Started off as a farmer.
09:16From dirt to jelly to grease.
09:19Right.
09:20You're just working your way back to the dirt.
09:21You know that.
09:23Coming up, when you're testing chips...
09:26That ain't gonna work.
09:28No good.
09:29Some just don't cut the mustard.
09:31Now, this is just crazy right here.
09:33That's like a drunken frat party.
09:35So I had some extra flavor.
09:36Oh!
09:36Oh, no!
09:38And that does the trick.
09:39What?
09:40Oh, yeah.
09:43And later...
09:44Everything we're seeing here went down the toilet or down the drain.
09:47Exactly.
09:48The muffin monster's teeth get a good flossing.
09:50Oh, you know what?
09:51That's probably like a tapeworm.
09:52Oh, wow.
10:02The average American eats over six pounds of potato chips a year.
10:05Eighty percent of those are plain, salted flavor.
10:08Once the chips are out of the fryer, they don't go straight into the bags.
10:13Samples are periodically checked in the lab to make sure they're crisp enough, not too greasy.
10:18And all the chips are inspected to make sure they look right, feel right, and taste right.
10:23Hey.
10:24Hi.
10:25I'm Mike.
10:26Nice to meet you, Mike.
10:27You're Veronica?
10:28Yes.
10:29So what are you doing, Veronica?
10:30We just doing sorting chips, sorting the dark ones, no greasy on it.
10:37What's wrong with that one?
10:37Too greasy, too small?
10:39Too small and too greasy, too dark.
10:41What about these when they're stuck together like that?
10:43No, they're not good.
10:45What about this one?
10:45Looks like there's a lot of salt on it or something.
10:48They're soft.
10:49They have to be crunchy.
10:51So that's too soft.
10:52Yeah, no good.
10:53Oh, no, look at that.
10:54No good.
10:55Oh, that's a good one.
10:57That's like burnt toast.
10:59No good.
11:02And we need to be sure the seasoning comes through out of the...
11:08What flavor are these?
11:09It's salad and vinegar.
11:11Do you need some in there now?
11:12Yeah.
11:13Careful.
11:15It's enough.
11:18No sketches.
11:19Dump it up.
11:20All of it?
11:21Yeah.
11:21Oh.
11:23Oops.
11:26Oh.
11:27Oh, no.
11:29That's okay.
11:30Is that bad?
11:30Don't worry.
11:31No.
11:32It really isn't bad.
11:33Plus, you don't win.
11:35Look what happened to Alex, our cameraman.
11:37We got him a...
11:38We got a little vinegar on him.
11:39Uh-oh.
11:41You got it.
11:42How long did you say you've been doing this?
11:44Five, six years.
11:46You like it?
11:47Uh, yeah.
11:48You can tell me the truth.
11:49The boss can't hear you.
11:53It's hard to say what happened to this guy.
11:56It was an issue with the slicer.
11:57Now he's too small for his own good and shaped like Africa.
12:02That ain't gonna work.
12:03We call this a ride-along.
12:08A little too much oil in between the two chips.
12:10They fuse together under heat and pressure, thereby giving the end user an expectation
12:14that might be a little thicker than anticipated.
12:17We call this the bubble of surprise.
12:25There's a carbuncle of disappointment.
12:27Again, it's a little air pocket, lightly formed, that can catch the grease or the oil.
12:32And you do not want that in that quantity running down the back of your throat.
12:37Get up.
12:40Now this is just crazy right here.
12:43That's like a drunken frat party.
12:45You always need to taste the chips so they have enough seasoning.
12:53You're testing those?
12:55Yeah, you have to taste it.
12:57Now you put that one back down here.
12:59No, you throw it away.
13:01How do they taste?
13:02Good.
13:02Do we have the seasoning right?
13:04I think we have light seasoning right now.
13:12Good?
13:14Oh, yeah.
13:15Oh, yeah.
13:19This factory cooks 90 batches of chips every day.
13:23When the last batch of the day is done, it's time to drain the kettle and recycle the oil.
13:27But when we opened the drain valve on the second kettle, the oil didn't go anywhere.
13:32Well, that's what I look like reflected in oil that's, what, about 250 degrees, Ted?
13:40About 250, yeah.
13:41It's like Narcissus staring at our reflections here.
13:44The oil shouldn't be in the kettle.
13:46No, we're trying to pump it out, and the level has stopped going down, so it looks like we've probably got a plug.
13:50A clog, something in the pipes that's...
13:53The chips that float or settle down to the bottom, there's a narrow spot in the pipe that they usually collect in, and they'll plug that pipe up, and we can no longer pump it out.
14:02So, where's the clog that's causing that kettle to not drain?
14:07Usually, it's right over here.
14:08We've got a three-inch pipe that reduces down to a two-inch pipe, and right at that reduction spot is where the clog usually happens.
14:16Take the top off right here.
14:18Is there a specific name for these kinds of fasteners?
14:21I don't know.
14:22I-nuts?
14:23I-nuts?
14:24I-bolts?
14:24You-nuts?
14:24I don't know.
14:26We all nuts.
14:27See, I'm going to the right.
14:28This is righty-loosey.
14:29No.
14:31That's lefty-loosey.
14:33Yeah, but that's right, isn't it?
14:34Are you turning right?
14:35That's left on this hand.
14:36What's with the left?
14:37Yeah, but I swear, it seems like it's going in the right direction.
14:39Yeah, whatever.
14:40It doesn't matter.
14:40I've always been suspicious of that old expression.
14:46I just see my stupid reflection looking right at me again.
14:49Down the sideways one.
14:50Oh.
14:51This is the pipe.
14:52That's the one where the clog probably is.
14:54And the best way to do it is to pop this plug off.
14:57All right.
14:58And then it can come out both directions.
15:01Set that up and turn it to the left.
15:03Yeah, you may have to give a good tug to that one.
15:17I'm going to put that there.
15:18Oops.
15:18Time being.
15:21Okay.
15:21Can you see through it?
15:23I cannot.
15:24That means that we found our plug.
15:26That's our clog, basically.
15:28That kind of stuff.
15:29You didn't think you were going to do a plumbing show, did you?
15:34You know what?
15:34I stopped trying to anticipate what goodies were in store for me years ago.
15:40All right.
15:41That, I believe, is a clean home.
15:43Are we set?
15:44Mm-hmm.
15:45Good job.
15:47You're probably better off to put them all on and then tighten.
15:56Why does the best advice always come to me mere moments after I need it?
16:00Oh, you know what?
16:00I forgot to tell you something, too.
16:02Oh, that's...
16:02We've got to make sure the O-ring is seated in there properly or else it's going to leak
16:06when we start pumping again.
16:08So we're good.
16:08It's all in that little groove.
16:10I actually checked that.
16:12Did you?
16:12No.
16:14Coming up.
16:15Oh, I don't...
16:15Wait a minute.
16:16One, two, three, four, five.
16:17You need to be a little more faster.
16:18My mathematical skills are pushed to the limit.
16:21Three, four, five.
16:22Come on, Mike.
16:23As I face the greatest challenge of my adult life.
16:26Oh, my God.
16:27How do you close it?
16:28Hold on a sec.
16:28Oh, my God.
16:38While this kettle drained, it was time for the final step in cleaning the other one.
16:42What is this called, Kevin?
16:44It's a foamer.
16:45It's to completely sanitize the inside of the fryer.
16:47It kills all bacteria.
16:48It makes it perfectly sanitary.
16:50How much time would you say you spend cooking?
16:53Oh, about eight hours a day.
16:54And how much time do you spend cleaning?
16:56Usually 10, sometimes 12.
16:59Potato chips, man.
17:00You cut a potato...
17:01You throw it in a bag.
17:02You're not in the potato chip business.
17:03You're in the cleaning business.
17:05That's what we...
17:05Sometimes we ask ourselves what we're doing.
17:08How do you...
17:09Will you turn it?
17:09Just twist it.
17:10There, that's what you want.
17:15Can't put too much.
17:16The more the better, it's cleaner.
17:18More the better?
17:18Oh, yeah.
17:19Look at that.
17:20It's like Christmas in July.
17:23Gold is to not see any more metal.
17:25You don't want to see metal.
17:26No metal.
17:28Oh, there's some metal over there.
17:30That's the cleanest you've ever been.
17:46Dave Barsky and the kettle may now be clean, but that doesn't mean we're done.
17:52It was time for my last job of the day at the Dirty Chip Company, and they'd save me a good one.
17:57The chips are bagged by a computer-controlled machine and put in boxes by hand.
18:02And like everything else in this place, there's more to it than meets the eye.
18:07The chips will come.
18:08Where are the bags?
18:09There's 25 bags in the box.
18:1225 bags in each box.
18:13Oh, so the bags are there already.
18:15The chips are just going to go in and seal them automatically, and the bags come here.
18:18That's easy.
18:1925 in a box?
18:2025.
18:26Three and two.
18:33Oh, I don't wait a minute.
18:34One, two, three, four, five, one, two, three, six.
18:36You're missing one more.
18:37Six.
18:37This is two six.
18:41My bag's a mess, Matt.
18:45One, two, three, four.
18:48You need to be a little more faster.
18:50Oh, man, that's 20.
18:52You need to get three or four at a time.
18:55Come on, you can do it.
18:59I want to do it.
19:01I want to be on the team.
19:02One, two, three, four, five.
19:07One, two, three, four, five, six, seven, eight, nine, ten.
19:10You need to be a little more faster.
19:1212, 13, 14, 15, 16, 17, 18, 19.
19:16I can't even make a box, Matt.
19:19My God.
19:22Hold on a sec.
19:23I don't know how to close the box.
19:24You've got to make a box.
19:26Top 10 down.
19:27All the way.
19:31You got it now?
19:32No, my hands are covered with oil.
19:34I don't know how you're holding on to them.
19:35I can't tell how many things I got in the bag, man.
19:38That's the rest.
19:38That's a real problem.
19:40You got it?
19:41No, I don't have it, Veronica.
19:42I want to have it.
19:43I don't have it.
19:47I can't even see your hands move.
19:48Don't think about it.
19:54Just do it.
19:56You can feel when it's flat.
19:58You're touching them too fast to feel anything.
20:01Not like that.
20:02Oh, my God.
20:03I can't afford to keep doing this.
20:19I don't blame you, man.
20:20I think we just call it a day.
20:21What do you think?
20:22I'll crack it.
20:23Yeah, it's a day.
20:25Veronica Ramirez, Potato Chip Inspector, Potato Chip Boxer.
20:40She makes it look easy.
20:43It ain't.
20:48Well, the sun is set in beautiful Oxnard.
20:51And for one brief and shining moment, the dirty Potato Chip Factory is actually clean.
20:57It won't last.
20:58And it's probably just as well.
21:00Look, I'm not saying they're good for you.
21:02I'm not saying you should run out and buy a bag.
21:05I'm only saying that if you like potato chips, keep it dirty.
21:14Coming up.
21:15It's like a gravy boat.
21:16We slosh through the Muffin Monster's lower GI tract.
21:19Thousands of little individual turds are caught in this area where I've made a dam.
21:24And I don't think he likes it.
21:26Monsters puking.
21:34It's not the kind of building that's going to win any architectural awards.
21:38Concrete, nondescript.
21:39It sits on the side of the highway, surrounded by a barbed wire fence with a warning sign on it and a locked door.
21:47People who drive by don't even give it a second thought, but I'll let you in on a little secret.
21:52The barbed wire fence, the locked door, the warning sign, they're not really there to keep you out.
21:57They're there to keep something else in.
22:00A monster.
22:01It's true.
22:02Today, we're going to meet the monster.
22:05When the people of Rifle Colorado flush their toilets, this is where it goes.
22:11The monster likes to eat poo, but the monster doesn't like visitors.
22:16The crew and I were about to engage in an epic battle.
22:19Despite the town's name, we were going into combat unarmed.
22:22Snow-capped mountains and a lake.
22:29Seems like it would be a nice place for a picnic.
22:32Actually, it's not a lake.
22:33Dave, pleasure.
22:35Nice to meet you, Mike.
22:36This isn't runoff from the snow-capped beach.
22:38No, no, no.
22:38No, what is this?
22:39This is our wastewater facility here in Rifle.
22:43The raw sewage comes from our headworks building there.
22:45It's pumped into pump number one.
22:47As you can see, these are aerators.
22:48They put oxygen into the water, keeping the bugs alive, which consume the waste.
22:54What wastes left goes into our second pond.
22:57We have a series of three ponds here.
22:58So the middle pond is also being aerated, but now that has less waste.
23:03From there, we go to pond number three, which is over near our shop there.
23:07Uh-huh.
23:07Now, that pond is called a finishing pond.
23:10From there, it goes back into the Colorado River.
23:11Do you run the facility here?
23:13Yes, I do.
23:14What did you do before this?
23:15I was a master sergeant in the United States Air Force.
23:18It was rough.
23:19So you've prepared men and women for combat, and you are now keeping the poo in Rifle under control.
23:27Look how beautiful the place is.
23:28In the building, I was told, evil dwells.
23:31We've heard there's a monster that hangs out in there.
23:33What sort of monster is it?
23:36A muffin monster.
23:39Well, let's see what we got.
23:40You can tell that a monster lives here because inside, it smells monstrous.
23:45Oh.
23:46Oh.
23:48Oh, dear.
23:49Kind of stinks a little bit, huh?
23:50Oh.
23:52Look at that.
23:52That's terrible.
23:55And that's...
23:56There's your monster.
23:57There's your muffin monster.
23:58Yep.
23:58The muffin monster uses a conveyor system to separate solids from liquids and raw sewage.
24:05From down below, the solids are brought here, where the monster chews them up and turns them into super-concentrated muffins.
24:11But if you're looking for blueberry or bran-flavored, you're in the wrong place.
24:16This is the solids I was talking to you about.
24:20Tampons, toilet paper.
24:22Uh-huh.
24:22Speaking of what we get, this is some of the dollars the guys have collected over the years.
24:27Poo dollars.
24:28Nah, keep it.
24:29That's dirty money.
24:30It's yours.
24:31So they come through here in this gear?
24:33Yeah, the grinder grinds it up.
24:35This auger pushes the solids out into what's called a muffin.
24:39So this is the muffin?
24:40That's the muffin.
24:42What do you do with these?
24:43Gets buried.
24:43Landfill.
24:44Well, twice a year, the muffin monster gets a top-to-bottom cleaning, which means going into the sewer.
24:51That's our job today.
24:52But if we try to do it while the sewer is fully connected, the water down there will be too deep to work in.
24:57So I'm going to help Jaime, the crew foreman, install a bypass valve that will divert most of the flow.
25:04Jaime and his crew are part of Rain for Rent, an independent contractor specializing in water-related projects.
25:10He's at 22.
25:11It took me almost an hour to assemble four feet of pipe, which left me sweaty and tired.
25:16Then the regular crew came in and finished the job in 90 minutes.
25:20Don't get me wrong, I love laying pipe, but if I'm an amateur at it, these guys are pros.
25:26The bypass worked by pumping water out of the sewer, detouring it around the muffin monster entirely,
25:32and sending it directly into the affluent channel in the first treatment pond.
25:37The amounts of solids and the waste being rerouted will be small enough that the bacteria in the pond can break it down.
25:43Lift it up.
25:44Next, putting the discharge end of the bypass into the sewer.
25:49Bring it down slow.
25:59What do we do now?
26:00We're all done here.
26:01Let's go turn that pump on.
26:02You ready?
26:03Yeah, I'm ready.
26:04Fire in the hole.
26:04There you go.
26:12So the flow is now diverted.
26:13Yes, sir.
26:18What's that?
26:19Tomach's growling.
26:20The Muffin Monster is used to eating 24-7, but with the bypass in place and the flow of poo diverted,
26:28it wasn't getting fed at all, and it didn't sound happy about it.
26:36All right, Mike, here we are.
26:38The Muffin Monster.
26:39Time to clean the old Muffin Monster.
26:41Dave, do you get used to it?
26:43Oh, yeah.
26:44You get used to it.
26:45Really?
26:45Yeah, I don't even smell it anymore.
26:48Anyway, we'll be using our famous modified tool here.
26:51What makes it famous?
26:52Did you make this yourself?
26:53Yeah, I actually did.
26:54So what you want to do is you want to push all the solids into the grinder.
26:58Everything we're seeing here went down the toilet or down the drain.
27:01Exactly.
27:02But was not organic.
27:04Exactly.
27:05I mean, in general, these are rags.
27:07Rags, plastic.
27:09Oh, you've turned this off now.
27:11No, it actually cycles off on and off by itself.
27:14So it knows when to come off and on based on what?
27:16It works off the flow coming into the headworks here.
27:19So it has a brain.
27:20Yeah.
27:21Like during the day, most people are at work.
27:23Not many people at home flushing toilets.
27:24So it kind of slows down.
27:26In the evening, in the morning, it speeds up.
27:29With this liver, we'll get the rest of them off.
27:34Ah, and you see that stuff hanging?
27:36Try to get that?
27:37Yeah, I do.
27:38You're actually a good worker, Mike.
27:39Thanks, Dave.
27:40And the reason we clean it is if you didn't, it would jam up.
27:43Then you'd really have problems.
27:44Oh, this stuff here, this slur?
27:46Yeah, not really the proper tool for that.
27:50But this is not the proper tool for anything.
27:53I wanted to see the monster in action, so Dave turned it on manually.
27:58Well, the monster has sprung to life.
28:01You can basically see how it works here.
28:03It just turns the poo and the latex products and the rubber products and the plastic products into a paste.
28:10And this is normally a daily routine.
28:13Uh-huh.
28:13Usually do it in the morning.
28:15It's a great way to start the day, Dave.
28:16Yeah, yeah.
28:17Yeah, a great way to start the day.
28:18What happens, like, in here and in here?
28:22That's your auger portion of it that pushes out.
28:25And you push out about just like a foot a month of this muffin stuff.
28:29It's just really concentrated.
28:30Yeah.
28:31So this is really thick in here.
28:32Oh, yeah.
28:33Yeah.
28:33There's your famous muffin.
28:40What we'd just done was the easy part.
28:43Now for the hard part, going down into the sewer, where the poo comes in from the main line.
28:49The battle with the monster was about to begin, and down there it was its home turf.
28:52Coming up, we give the muffin monster a monster enema.
29:00We need another 20 feet.
29:02Make sure it gets all the way in there, Mike.
29:03Right.
29:04But the monster doesn't seem very happy with the process, and chaos ensues.
29:09I don't know what the hell is going on.
29:12I got to be honest.
29:13So we call on the power of the force.
29:15What's wrong with this picture?
29:26We're ready to go, Mike.
29:28Yeah, your boots go to the middle of your thigh.
29:33Didn't I tell you the water's deep down there?
29:35You didn't tell me anything.
29:36All I figure is you're either overdressed or I'm underprepared.
29:41So the smell gets a little more intense as you go, right?
29:43Oh, you'll love it down there, Mike.
29:44Yeah, I love it right here, Dave.
29:51Ah.
29:52So what's the actual name of this place?
29:56Influent Channel Building.
29:57Right.
29:58Also known as the Headworks Building.
30:00The raw sewage coming in.
30:02Raw influence.
30:03Abandon all hope.
30:05Ye who enter here.
30:06What is the first job?
30:08Okay, we're taking this gate behind you.
30:11We want to shut off the channel, back up some water,
30:13so that our pump outside, which we hooked into the influence channel,
30:17can get primed and send some of this water over here
30:20to give us the opportunity to get down into the channel and start cleaning it.
30:24Down there?
30:25Yes.
30:26So, all right.
30:26So how do you, uh...
30:27So, bring it over here and I'll show you where it goes.
30:31Are you able to pry it?
30:33Pry it?
30:34Pry it in there with this, maybe?
30:35Maybe.
30:35Maybe.
30:35Just trying to get this gate in there.
30:44Whoa.
30:51Ah, that's the thing, isn't it?
30:54That's the muffin monster.
30:57That might be enough to back up that water, get our pump primed.
31:00It's slowing it down.
31:01I can't block the whole thing, though.
31:02This is our, uh, pump galley where this buildup of grease over the years
31:07is what we want to get out of there.
31:08That's all grease?
31:09Yep.
31:11Ugh.
31:11We hadn't been down there long before the situation started to seriously devolve.
31:15The beginning of the end was some simple miscommunication.
31:19Hey, you guys got that pump going?
31:20Yeah, you got it right in front of that gate.
31:23Yeah?
31:23Right in front of the chain right now.
31:26In front of this?
31:27Yeah.
31:28In front of that.
31:29Okay.
31:30Oh, in front of the drain.
31:30Yeah.
31:31Oh, Dave, you sent me down the wrong hole, man.
31:35Sorry.
31:36That's...
31:36They weren't clear up there.
31:39Ugh.
31:40Just prop it up against the water pressure and push it up against the...
31:43That's what I'm hoping.
31:44I got it.
31:46All right.
31:46Is it backing up now?
31:48Yeah, it's backing up.
31:49Oh.
31:49Good job, Mike.
31:51There's still some getting in there.
31:53Yeah, but I think that's backing up enough for their pump.
31:55Now the next step is to come down this ladder into that pump galley and start cleaning that
32:01out.
32:01Oh, good Lord, man.
32:03That's the job.
32:04It's a bad one.
32:05I'll tell you.
32:06I'll call you down, Mike.
32:07Where are you going?
32:07I want to...
32:08That's where we're going to go in and clean.
32:10But we're going to need some flat shovels that are up above.
32:14What the hell is that?
32:17The monster was letting us know we weren't welcome down here.
32:22That's a bad hole.
32:23It's deep.
32:24How deep?
32:25Like three feet.
32:27The water in the chamber was too deep to go in and work, and the monster was getting hungry.
32:37That's the muffin monster growling.
32:40Seconds later, we had another mishap.
32:42And again, it wasn't me.
32:46Our tool's breaking.
32:48Did you just break the tool?
32:49No.
32:50That's a lot of grease.
32:51That's a lot of grease.
32:52And that's some deep water.
32:54Hey, this might be mission impossible.
32:56This is mission impossible.
32:58This is mission impossible.
33:01You see the size of that grease bowl?
33:03I didn't realize that thing, that water's deep.
33:06The only way to really clean that galley is to get in there.
33:08And you're talking three and a half, four feet.
33:11There's no way he's going to get in there.
33:13Even you.
33:13Or me either, yeah.
33:15So we would need another pump.
33:19Do we have another pump?
33:20They do, I believe.
33:23What's in here?
33:25Oh, that's an old sludge tank.
33:27Oh!
33:28That has been ignored for years as part of the old system.
33:30It's not in use anymore.
33:31It's like a gravy boat got left out too long after Thanksgiving dinner.
33:36All right, so right now, thousands of little individual turds are caught in this area where
33:41I've made a dam.
33:43You can hear the rumblings of the Muffin Monster as it tries to find new pieces of poo to digest.
33:48But it can't because I've blocked them off.
33:50Normally, they'd be on this conveyor belt.
33:53You can see it moves really, really slowly toward the top.
33:55And there's just a couple of random little pieces of poo on there.
33:59So I think David right now is finagling another pump.
34:04But he better hurry because the monster is getting hungry.
34:08A second pump was brought in to bring the water level down.
34:14And that old sludge chamber that Dave said was no longer in use, well, today it's going
34:19to get used.
34:19You just can't find a bigger hose.
34:22So you work your way back to the area we're going to clean.
34:27All right.
34:30Yeah, we need a lot more.
34:31A lot more.
34:32Keep feeding it.
34:33I'll tell you when.
34:34We need another 20 feet.
34:38Make sure it gets all the way in there, Mike.
34:42Right.
34:44We need another 10 feet.
34:46We need another 10 feet.
34:49Whoa, now it's pumping.
34:50Yeah.
34:51That works.
34:53Monster's puking.
34:55All right.
34:56Here we go.
34:57Is that enough?
34:59That's good.
35:00Okay, that's good.
35:01That ought to do it, Mike.
35:03We need another operator, if you're interested.
35:05I think my just come in.
35:10We'll lift it so it's not on the bottom.
35:12Hey, you know about pumps, don't you?
35:14Oh, yeah.
35:15You don't want it sitting on the bottom.
35:16Nah.
35:17You should feel it pumping once it kicks in.
35:20I think it is.
35:21Well, that's definitely off the bottom.
35:23But there's nothing coming out of the other end.
35:26There's plenty coming out.
35:26I don't know what the hell is going on.
35:28I've got to be honest.
35:30There's chaos.
35:33Hey, it's not pumping.
35:35We got it off the bottom.
35:37I mean, it looks like that's sucking.
35:39Yeah, it's not coming out of the other end.
35:40It's not coming out of the other end, so it can't be.
35:43David.
35:44Yeah.
35:45What I'm going to have to do is I'm going to put the pump in a different location.
35:48So we're going to have to relocate the suction, but we'll do it all year.
35:51We're coming to that moment of the day where I'm having serious doubts as to whether or
35:57not we're actually going to be able to shoot the story.
36:00They want you to undo this hose here so they can pull it out and redirect it through here.
36:05At this length here.
36:06You think maybe there's so much slack in the line, there's not enough pump?
36:09That's what they're thinking, right?
36:10Yeah, but look at the look on your face.
36:12You're not buying anything.
36:13No, I'm not.
36:13No, you think we're on a fool's errand here.
36:16Hey, did you guys notice this?
36:18Oh, that's good.
36:19That's pretty flimsy.
36:20Don't step through that.
36:21No, no, that's good to know.
36:23That's the first step you take is you come off the ladder.
36:25It's very exciting when your foot goes on there.
36:27Yeah, it's a good one.
36:32Ah!
36:34Oh!
36:35Well, it was pumping something.
36:36It was sucking.
36:37Yeah.
36:38All right, so they're going to take this hose.
36:42They're going to pull it up through that hole, and they're going to lower it back over where
36:45we were so we don't have as many links in it, right?
36:49Yeah.
36:49I feel like Darth Vader.
36:52There you go.
36:53Whoa, whoa, whoa, whoa.
36:54What was that?
36:56This place is haunted.
36:57You know that, don't you?
36:59What?
36:59This place is haunted.
37:01Haunted?
37:01Yes.
37:02What are you talking about?
37:03Ghost?
37:04Guys have been down here cleaning over the years, hearing voices and stuff.
37:08Not their own?
37:09Not their own.
37:10One guy, now I haven't been in this system long enough, but some of the old-timers, they
37:16claimed they'd be down here and they'd hear voices.
37:18One guy had a theory that the voices were coming through the toilet in the houses.
37:23Yeah?
37:23I don't know if that's true or not, but they swore up and down that they heard voices down
37:27here.
37:27I love it.
37:28The mystery of the haunted poop.
37:32Boo.
37:33Coming up.
37:34We've got to turn the other pump on.
37:35The whole thing's backing up.
37:36It's the revenge of the muffin monster.
37:38Crap's coming right at us.
37:39As all hell breaks loose.
37:41We're going to die.
37:42And the world faces annihilation.
37:44How much time do we have before the whole town just blows up?
37:54Three, two, one, and drop.
37:58Whoa.
37:59You should be doing that.
38:00Yeah.
38:01We're at the point in the show now where I'm actually going to start shooting because
38:04you got such a beautiful smile, Dave.
38:07Thanks.
38:07I don't want to miss it.
38:08As long as we're above 19.5, you're fine.
38:11Safety supervisor, Ryan, had come down to make sure the levels of hazardous gases were
38:15low enough for us to keep working.
38:17And you're still good.
38:17So you feel good about stuff?
38:19Yep.
38:19All right, great.
38:20Let's have to keep monitoring it.
38:22It's a strange sight.
38:24I got a safety guy standing next to Luke Skywalker.
38:27That's right.
38:28Hold this lightsaber.
38:30Get the dome.
38:31Get the dome.
38:32Look at the way the light reflects off your head, man.
38:35Mike, have you thought of shaving your head?
38:37I think it's bumpy.
38:38Yeah.
38:39I think if I shave it, I'm just going to look like Mr. Clean got a chair smashed over
38:42his head.
38:43Let me see the hairline one more time.
38:44You like that?
38:45You're getting there.
38:46Yeah.
38:46You know what?
38:47It adds to my character.
38:48I just have a high forehead, right?
38:50It's kind of sweaty.
38:51I used to say that all the time, too.
38:53It kept getting higher down here.
38:55Your forehead's pretty high.
38:57Man, you look scary down here.
38:59I got to tell you.
39:00Hold on.
39:00Okay.
39:00I think we've got our hose coming.
39:02Oh, yeah.
39:02You might want to grab that.
39:05So what do you got coming down there?
39:07At the end of that hose.
39:10This hose, the discharge hose is the only one in here.
39:13Yeah.
39:13What do you got at the end of it?
39:14Smooth.
39:15There's nothing hanging off it.
39:16No, no.
39:16But what's at the end of it?
39:17A male or a female?
39:18Man, I don't know.
39:19It's a smooth piece of steel.
39:20No, let me see.
39:22No, that's a male.
39:23That's a male?
39:24Yeah, and this side's a female.
39:25I figured the male would have the thing hanging off the end of it.
39:28You guys have one or two?
39:30One down here.
39:31One?
39:32Yeah.
39:33At this point, things get a little chaotic.
39:35People of Rifle are coming home from work and using their toilets and showers.
39:39For the Muffin Monster, that would be feeding time.
39:42It is.
39:43So you need...
39:44No, that's a suction hose.
39:45That's discharge.
39:45You have suction.
39:46You got the suction.
39:48I know, but we got to hook up the suction.
39:49No, no, that's discharge.
39:51Where's your suction at?
39:52Right here.
39:53Oh, give it to me.
39:54Oh, my God.
39:55Give it to me.
39:56We need suction.
39:56I need that.
39:57I need to hook that end over here.
40:00Oh.
40:00I could get a little higher.
40:01Cyberman took over.
40:03Well, I got a couple inches on you.
40:04No, you don't.
40:05Yeah, I do.
40:08We've got to make sure it's logging up now.
40:10Smear!
40:11Whoa.
40:16That was ill-advised.
40:20Oh, that might have been deeper than we thought.
40:23Okay, go ahead.
40:24Drive.
40:28There we go.
40:30Oh, look at that.
40:31That's something different.
40:32Where's that coming from?
40:34It's got to be coming from here.
40:36No, that's some permanent mine whole line.
40:39Oh, that's not coming out of the hose?
40:40No.
40:41None of this makes any sense at all.
40:43Oh, yeah, it's rising for sure.
40:45It's got to be rising.
40:46Am I just imagining that?
40:47It just looks like it's getting deeper.
40:49I'm telling you, the crap's coming right at us.
40:51Oh, there's any more water down here.
40:53You're pumping back.
40:54I mean, the water level's getting higher down here.
40:57It's getting higher, man.
40:59Well, you know why?
41:00Well, I can't lift the line.
41:01There's already water in it.
41:02It's all backing out.
41:03They've got to turn that other pump on.
41:05We've got to turn the other pump on.
41:06The whole thing's backing up.
41:07We're going to die.
41:08Hey, you guys got to turn that other pump on.
41:11It's on.
41:12Well, it's not pumping out here.
41:15Oh, yeah.
41:16Woo!
41:19You say because the water's rising?
41:23I mean, we have...
41:24How much time do we have before the whole town just blows up?
41:29That's anybody's guess, Mike.
41:30I just know that the guys are getting home from work.
41:33And they're using...
41:33They're using...
41:34They're taking showers.
41:35All the water ends up here.
41:37Yeah.
41:38In the end, we diverted the flow of raw sewage,
41:40but not enough of it.
41:42Or at least, not in the right direction.
41:44Dave, Jaime, and the rest of the crew
41:46will come back tomorrow to try again.
41:48But for now, it was time to disconnect the bypass
41:50and leave the Muffin Monster to enjoy its dinner.
41:56Well, Mike, it looks like the Muffin Monster has defeated us.
41:59You know what I did, man?
41:59I cursed this whole thing.
42:01What?
42:02Dante.
42:03The minute I looked at it...
42:05You said what?
42:06I said...
42:08Abandon hope, all ye who enter here.
42:12That's good.
42:13I mean, if there's...
42:14That's good.
42:14I read the book.
42:15If there's ever a sign, you guys want to hang on this place.
42:20Asiati ogni speranza.
42:22Voi ci entrate.
42:24Dante was right.
42:26Hot enough in hell to bake a muffin.
42:28When I ask you to go to discovery.com forward slash dirtyjobs
42:37to suggest our next dirty job,
42:39I don't want you to feel sheepish.
42:42Because if you do, I'm liable to get rammed.
42:45No one's going to pull the wool over your eyes.
42:47Just go to discovery.com forward slash dirtyjobs.
42:51It's really that simple.
42:52Please, I am counting on you.
42:54And remember, mutton from mutton leaves mutton.
43:02There's all a little TV magic right here.
43:07Here, Kevin.
43:09You can sell these at a discount.
43:10Oh, you got it.
43:11We should get it down here.
43:13Mike Groh is my job.
43:15Name's Mike Groh and this is my job.
43:17Are we done?
43:17No, we need a better one than that.
43:19My name's Mike Groh and this is my job.
43:22I need a prop.
43:22My name's Mike Groh and this is my job.
43:29Relax your neck.
43:29It's going to hurt.
43:30I won't lie to you.
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