I finally stopped trusting the timer on my fryer after a 200 piece disaster

Last Saturday in the middle of service at Brickhouse Kitchen in Charlotte, my timer dinged on a full basket of wings and I dropped them without checking the oil temp. The probe was reading 310 instead of 350, so the breading came out pale and greasy, and we had to refire about 200 orders right before the dinner rush. I now check the actual oil temp with a handheld every single time I load a basket, even if the timer just went off. Has anyone else had a fryer timer lie to them during a busy shift, or is my equipment just cursed?

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