For a time I worked in a convenience shop as a clerk and cook and I utilized a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Prior to the chicken is ready for the cooking part it should be prepared and time to thaw out. It is once again rinsed and kept cold, until required for cooking.
When needed for cooking the chicken is breaded in an unique spicy flour mix, dipped in spice water, and breaded with mix again. Each piece is than thoroughly placed in the boiling oil in the deep fryer; beginning with the large, meaty pieces, and ending up with the thin bony pieces. This gives the thick meaty pieces more time to prepare. They get the most popular oil in the pot to begin off the cooking process. The deep fryer is on a timer and part way through the cooking procedure the timer triggers an alarm which informs 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 up until completion of cooking cycle alarm goes off. Then the pot elevator will automatically raise the cooking basket out of the hot oil, allowing the chicken to leak 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 again managed by a timer, which sounds when the cooking cycle has actually completed. After 4 cooks the oil in the fryer requires to be filtered to clean it for future cooking cycles. Another alarm suggests when oil filtering needs to take place.
The heat on the oil is shut off, so here the oil can cool off 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 the empty oil tank is brushed, consisting of the heating coil aspect, to get rid of anything sticking to their surfaces. A pump is turned on which distributes the oil consistently through the filter. The filtering can take location 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 component is turned on and the oil is brought back as much as cooking temperature. The unpleasant part is scooping out the sludge at the bottom of the filter drawer. The cleaned up filter is dusted with an unique powder, put back in its location under the fryer pot, and all is prepared to go again.
Yes the fryer does most of the cooking for you however view out for the hot oil when loading the food into the cooking basket. 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.
Pleased cooking. Cook, but do not be cooked.
The pot elevator will immediately raise the cooking basket out of the hot oil, enabling 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 tank is brushed, including the heating coil component, to remove anything sticking to their surface areas. 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. Even wearing rubber gloves will not stop the oil from burning you, should it splash on your hands as the food drops into the hot oil.