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.
Obviously the chicken does not begin out battered. It comes delivered frozen in big cardboard boxes. Prior to the chicken is prepared 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 vat of tenderising, salted water to soak for numerous hours in a refrigerated location. It is once again rinsed and kept cold, till required for cooking.
Each piece is than thoroughly placed in the boiling oil in the deep fryer; starting with the large, meaty pieces, and ending up with the thin bony pieces. They get the hottest oil in the pot to begin off the cooking process. The pot elevator will instantly lift the cooking basket out of the hot oil, allowing the chicken to leak off the excess oil.
The deep fryer likewise cooks French fried potatoes. After cutting the potatoes into the elongated cube shape in a cutter, the french fries are damaged, dipped and damaged again. They then can be gently lowered in hands complete, into the boiling oil. The cooking is again controlled by a timer, which sounds when the cooking cycle has actually finished. After 4 cooks the oil in the fryer needs to be filtered to clean it for future cooking cycles. Another alarm suggests when oil filtering needs to happen.
The heat on the oil is shut off, so the oil can cool off enough to deal 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 actually drained pipes the empty oil reservoir is brushed, consisting of the heating coil component, to eliminate anything staying with their surface areas. A pump is turned on which flows 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 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. The heating element is turned on and the oil is brought back as much as cooking temperature level. The unpleasant part is digging the sludge at the bottom of the filter drawer. The cleaned filter is dusted with an unique powder, put back in its location under the fryer pot, and industrial fryer all is all set to go again.
Yes the fryer does many of the cooking for you but keep an eye out for the hot oil when loading the food into the cooking basket. Even using rubber gloves will not stop the oil from burning you, must it sprinkle on your hands as the food drops into the hot oil. The secret is to be brave and gutsy. Get the food close to the oil before you drop it in. That way the splash is actually little, and does not jump up to fry your wrist.
Delighted cooking. Cook, however do not be cooked.
The pot elevator will immediately lift the cooking basket out of the hot oil, allowing 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, consisting of the heating coil element, to eliminate anything sticking to their surfaces. When the oil has actually 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 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.