For a time I operated in a benefit store as a clerk and cook and I used a deep fryer rather a bit for cooking battered chicken and French fried potatoes.
Of course the chicken does not begin battered. It comes delivered frozen in big cardboard boxes. Prior to the chicken is all set for the cooking part it must 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 a number of hours in a cooled location. It is once again rinsed and kept cold, till required for cooking.
Each piece is than thoroughly put in the boiling oil in the deep fryer; starting with the big, meaty pieces, and completing with the thin bony pieces. They get the hottest oil in the pot to begin off the cooking process. The pot elevator will automatically raise the cooking basket out of the hot oil, allowing the chicken to leak off the excess oil.
The deep fryer also cooks French fried potatoes. After cutting the potatoes into the extended cube shape in a cutter, the fries are battered, dipped and damaged once again. They then can be gently decreased in hands complete, into the boiling oil. The cooking is once again controlled by a timer, which sounds when the cooking cycle has actually completed. After 4 cooks the oil in the fryer has to be filtered to clean it for future cooking cycles. Another alarm suggests when oil filtering have to happen.
The heat on the oil is switched off, so the oil can cool down enough to deal with. The cooking basket is raised and gotten rid of from the fryer. A valve is turned to enable the oil to drain pipes down into the filtering drawer. When the oil has drained the empty oil reservoir is brushed, including the heating coil aspect, to get rid of anything sticking to their surfaces. A pump is turned on which distributes the oil consistently through the filter. The filtering can happen for 10 or 15 minutes, depending how dark the oil appears in color. When the oil has 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 aspect is turned on and the oil is restored approximately cooking temperature level. The undesirable part is digging the sludge at the bottom of the filter drawer. Then the cleaned up filter is cleaned with an unique powder, put back in its place under the fryer pot, and all is ready to go again.
Yes the fryer does most of the cooking for you but look out for the hot oil when loading the food into the cooking basket. Even using rubber gloves won't stop the oil from burning you, needs to it sprinkle on your hands as the food drops into the hot oil. The secret is to be brave and gutsy. Get the food near the oil before you drop it in. That method the splash is truly small, and does not leap up to fry your wrist.
Pleased cooking. Cook, however don't be prepared.
The pot elevator will automatically lift the cooking basket out of the hot oil, permitting egg fryer machine the chicken to leak 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 pipes the empty oil reservoir is brushed, including the heating coil component, to remove anything sticking to their surface areas. When the oil has actually become lighter in color it is pumped back up to the oil reservoir, after the here valve at the bottom of the pot has actually been closed. Even wearing rubber gloves won't stop the oil from burning you, must it sprinkle on your hands as the food drops into the hot oil.