How To Choose The Most Suitable Fries Fryer

For a time I worked 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 damaged. It comes provided frozen in big 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 washed in cold water, then put in a barrel of tenderising, salted water to soak for a number of hours in a refrigerated location. It is again rinsed and kept cold, till needed for cooking.

When needed 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 positioned in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and finishing with the thin bony pieces. This gives the thick meaty pieces more time to cook. They get the hottest oil in the pot to begin the cooking process. The deep fryer is on a timer and part method through the cooking process the timer sets off an alarm which notifies you that it's time to stir the chicken, so it gets all sides cooked equally, even the sides touching when initially put in the fryer. After stirring the chicken it cooks until the end of cooking cycle alarm goes off. The pot elevator will automatically lift the cooking basket out of the hot oil, allowing the chicken to leak off the excess oil.

They then can be carefully 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 shows when oil filtering needs to take place.

The heat on the oil is turned off, so the oil can cool down enough to deal with. The cooking basket is raised and removed from the fryer. A valve is relied get more info on allow the oil to drain pipes down into the filtering drawer. When the oil has drained pipes the empty oil tank fryer parts is brushed, including the heating coil aspect, to eliminate anything sticking to their surface areas. A pump is turned 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 actually 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 up to cooking temperature level. 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, returned in its location under the fryer pot, and all is ready to go once again.

Yes the fryer does most of the cooking for you but see out for the hot oil when loading the food into the cooking basket. 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.

Happy cooking. Cook, but do not be cooked.


The pot elevator will automatically 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 drained the empty oil reservoir is brushed, including the heating coil component, to get rid of anything sticking to their surface areas. 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 wearing rubber gloves will not stop the oil from burning you, must it splash on your hands as the food drops into the hot oil.

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