A McDonald's employee has gone viral after revealing the process to clean the chain's burger grills.
His eye-opening videos of the step-by-step process have racked up millions of views on TikTok.
Fans of the fast-food chain have been left reeling - with many shocked at the gruelling cleaning task which staff carry out ever night.
One person commented: "That was oddly comforting knowing they spend so long cleaning it."
American TikTok user Josiah Kim has shared multiple videos on the process - which sees staff scrape grease and fat after grilling burgers.
Firstly, an employee wearing globes scrapes the dark brown "gunk" off before pouring water onto the hot grill, which helps loosen any leftover "gunk."
The water turns yellow as it boils and an employee can be seen using a squeegee to remove any leftover remnants of meat or fat.
The grill looks a lot cleaner at this point but there are some dark brown stains left behind.
The staff member then adds "goop that cleans the grill" which they then scrub thoroughly.
It then looks pretty clean but more water is poured over and it is scrubbed again.
In the video, Josiah adds: "It's so yellow and for what."
But after it is rinsed again, it looks clean once more - and people in the comments were impressed.
His videos giving a behind-the-scenes insight into the process have been viewed more than 20 million times since being shared.
One viewer commented: "I'm just happy they clean it bro."
Another joked: "Imagine eating the last burger before they clean it."
A third added: "I felt that when you said 'scrub.'"
Some were less enthusiastic about the viral video, with one viewer replying: "Thank god I'm a vegetarian”.
And some people were just confused about why they watched a video on how to clean a McDonald's grill.
One commented: "That was oddly comforting."
A second added: "Tell me why I watched this."
Another joked: "This is why lockdown needs to end. I've watched all my boxsets and I'm watching a man clean a grill at a burger chain."
McDonald's has been contacted for comment.
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