For a time I worked in a convenience 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 does not begin damaged. It comes provided frozen in big cardboard boxes. Before the chicken is prepared 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 several hours in a refrigerated location. It is once again rinsed and kept cold, till required for cooking.
When required for cooking the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix once again. 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. This provides the thick meaty pieces more time to cook. They get the most popular oil in the pot to begin the cooking process. The deep fryer is on a timer and part method through the cooking procedure the timer sets off an alarm which notifies you that it's time to stir the chicken, so it gets all sides cooked uniformly, even the sides touching when initially put in the fryer. After stirring the chicken it cooks till the end of cooking cycle alarm goes off. The pot elevator will immediately lift the cooking basket out of the hot oil, enabling the chicken to drip 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 damaged, dipped and battered again. They then can be carefully lowered in hands complete, into the boiling oil. The cooking is once again controlled by a timer, which sounds when the cooking cycle has actually finished. After 4 cooks the oil in the fryer has to be filtered to clean it for future cooking cycles. When oil filtering needs to happen, another alarm shows.
The heat on the oil is turned off, so the oil can cool down enough to work with. The cooking basket is raised and gotten rid of from the fryer. A valve is relied on allow the oil to drain down into the filtering drawer. When the oil has drained the empty oil tank is brushed, including the heating coil aspect, to get rid of anything adhering to their surfaces. A pump is turned 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 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 here turned on and the oil is brought back up to cooking temperature. The unpleasant part is digging the sludge at the bottom of the filter drawer. Then the cleaned up filter is cleaned with an unique powder, returned in its place under the fryer pot, and all is ready to go again.
When loading the food into the cooking basket, yes the fryer does many of the cooking for you but watch out for the hot oil. Even using rubber gloves won't stop the oil from burning you, needs to it splash on your hands as the food drops into the hot oil. The trick is to be brave and gutsy. Get the food near to the oil before you drop it in. That method the splash is really little, and doesn't leap up to fry your wrist.
Delighted cooking. Cook, but do not be cooked.
The pot elevator will instantly lift 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 pipes the empty oil reservoir is brushed, consisting of the heating coil element, to eliminate anything sticking to their surface areas. 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 been closed. Even wearing rubber gloves will not stop the oil from burning you, should it sprinkle on your hands as the food drops into the hot oil.