For a time I worked in a benefit store as a clerk and cook and I used a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Obviously the chicken doesn't start battered. It comes provided frozen in huge cardboard boxes. Before the chicken is ready for the cooking part it need to be prepared and time to thaw out. Each piece of chicken is rinsed in cold water, then put in a barrel of tenderising, salty water to soak for a number of hours in a refrigerated location. It is again rinsed and kept cold, till needed for cooking.
Each piece is than thoroughly positioned in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and finishing with the thin bony pieces. They get the hottest oil in the pot to start off the cooking process. The pot elevator will automatically lift the cooking basket out of the hot oil, allowing the chicken to drip off the excess oil.
They then can be gently lowered in hands full, 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 indicates when oil filtering needs to take place.
The heat on the oil is switched off, so the oil can cool down enough to work with. The cooking basket is raised and removed from the fryer. A valve is relied on enable the oil to drain down into the filtering drawer. When the oil has actually drained pipes the empty oil reservoir is brushed, consisting of the heating coil aspect, to remove anything sticking to their surface areas. A pump is turned on which flows 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 actually become lighter in color it is pumped back up to the oil tank, after the valve at the bottom of the pot has been closed. The heating element is turned on and the oil is brought back as much as cooking temperature. The undesirable part is scooping out the sludge at the bottom of the filter drawer. Then the cleaned up filter is dusted with an unique powder, put back in its location under the fryer pot, and all click here is ready to go once again.
Yes the fryer does many of the cooking for you but view out for the hot oil when packing the food into the cooking basket. Even using rubber gloves will not stop the oil from burning you, needs to it sprinkle on your hands as the food drops into the hot oil.
Happy cooking. Cook, but don't be prepared.
The pot elevator will instantly raise the cooking basket out of the hot oil, permitting 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 actually drained the empty oil reservoir is brushed, including the heating coil component, to get rid of anything sticking to their surfaces. When the oil has ended up being lighter in color it is pumped back up to the oil tank, after the valve at the bottom of the pot has actually been closed. Even using rubber gloves will not stop the oil from burning you, must it splash on your hands as the food drops into the hot oil.