For a time I worked in a corner store as a clerk and cook and I used a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Naturally the chicken doesn't start out damaged. It comes provided frozen in big cardboard boxes. Prior to the chicken is ready for the cooking part it should be prepared and time to thaw out. Each piece of chicken is rinsed in cold water, then put in a vat of tenderising, salty water to soak for numerous hours in a refrigerated location. It is once again rinsed and kept cold, up until needed for cooking.
When required for cooking the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix again. Each piece is than carefully positioned in the boiling oil in the deep fryer; starting with the large, meaty pieces, and ending up with the thin bony pieces. This offers the thick meaty pieces more time to prepare. They get the most popular oil in the pot to begin off the cooking process. The deep fryer is on a timer and part way through the cooking procedure the timer triggers an alarm which alerts you that it's time to stir the chicken, so it gets all sides prepared uniformly, even the sides touching when first put in the fryer. After stirring the chicken it cooks till completion of cooking cycle alarm goes off. The pot elevator will automatically lift the cooking basket out of the hot oil, permitting the chicken to leak off the excess oil.
They then can be carefully lowered in hands complete, into the boiling oil. After 4 cooks the oil in the fryer needs to be filtered to clean it for future cooking cycles. Another alarm shows when oil filtering needs to happen.
The heat on the oil is shut off, so the oil can cool off enough to work with. The cooking basket is raised and gotten rid of from the fryer. A valve is turned to permit the oil to drain down into the filtering drawer. When the oil has drained pipes the empty oil reservoir is brushed, consisting of the heating coil component, to eliminate anything staying with their surfaces. A pump is switched on which circulates the oil repeatedly through the filter. The filtering can happen for 10 or 15 minutes, depending how dark the oil appears in color. When the oil has actually become lighter in color it is pumped back up to the oil reservoir, after the valve at the bottom of the pot has been closed. The heating element is switched on and the oil is restored approximately cooking temperature. The undesirable part is scooping out the sludge at the bottom of the filter drawer. The cleaned up filter is dusted with an unique powder, put back in its place under the fryer pot, and all is prepared to go again.
Yes the fryer does most of the cooking for you but view out for the hot oil when packing the food into the cooking basket. Even using rubber gloves won't stop the oil from burning you, must it sprinkle on your hands as the food drops into the hot oil.
Delighted cooking. Cook, however do not be cooked.
The pot elevator will immediately raise the cooking basket out of the hot oil, enabling the chicken to drip off the excess oil.
The heat on the oil is turned off, so the oil can cool down enough to work with. When the oil has drained the empty oil tank is brushed, consisting of the heating coil component, to eliminate anything sticking to their surfaces. When the oil has egg fryer machine ended up being lighter in color it is pumped back up to the oil reservoir, after the valve at the bottom of the pot has actually been closed. Even wearing rubber gloves won't stop the oil from burning you, ought to it splash on your hands as the food drops into the hot oil.