For a time I worked in a corner store as a clerk and cook and I used a deep fryer quite a bit for cooking battered chicken and French fried potatoes.
Of course the chicken does not start damaged. It comes delivered frozen in huge cardboard boxes. Before the chicken is prepared 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, salted water to soak for a number of hours in a refrigerated location. It is again rinsed and kept cold, until needed for cooking.
Each piece is than thoroughly positioned in the boiling oil in the deep fryer; starting with the big, meaty pieces, and ending up with the thin bony pieces. They get the hottest oil in the pot to start off the cooking procedure. The pot elevator will immediately raise the cooking basket out of the hot oil, permitting the chicken to drip off the excess oil.
The deep fryer also cooks French fried potatoes. After cutting the potatoes into the elongated cube shape in a cutter, the fries are battered, dipped and battered once again. They then can be carefully reduced 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 occur.
The heat on the oil is switched off, so the oil can cool down enough to work with. The cooking basket is raised and eliminated from the fryer. A valve is relied on permit the oil to drain down into the filtering drawer. When the oil has drained pipes the empty oil tank is brushed, consisting of the heating coil element, to eliminate anything adhering to their surface areas. A pump is switched on which flows the oil repeatedly through the filter. The filtering can take place 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 tank, after the more info valve at the bottom of the pot has actually been closed. The heating element is turned on and the oil is brought back up to cooking temperature. The undesirable part is digging the sludge at the bottom of the filter drawer. 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 once again.
Yes the fryer does many of the cooking for you but see 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, should it sprinkle on your hands as the food drops into the hot oil.
Happy cooking. Cook, but do not be cooked.
The pot elevator will instantly lift the cooking basket out of the hot oil, permitting 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 actually drained the empty oil reservoir is brushed, consisting of the heating coil element, 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 reservoir, after the valve at the bottom of the pot has been closed. Even wearing rubber gloves will not stop the oil from burning you, ought to it sprinkle on your hands as the food drops into the hot oil.