For a time I operated 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 doesn't begin damaged. It comes provided frozen in huge cardboard boxes. Prior to the chicken is ready 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 cooled location. It is again rinsed and kept cold, until required for cooking.
Each piece is than thoroughly placed in the boiling oil in the deep fryer; starting with the large, meaty pieces, and finishing with the thin bony pieces. They get the most popular oil in the pot to start off the cooking process. The pot elevator will automatically lift the cooking basket out of the hot oil, enabling the chicken to leak off the excess oil.
The deep fryer likewise cooks French fried potatoes. After cutting the potatoes into the extended cube shape in a cutter, the fries are battered, dipped and damaged once again. They then can be gently reduced in hands full, into the boiling oil. The cooking is once again controlled by a timer, which sounds when the cooking cycle has finished. After 4 cooks the oil in the fryer needs to be filtered to clean it for future cooking cycles. When oil filtering needs to take place, another alarm shows.
The heat on the oil is shut off, so the oil can cool down enough to deal with. The cooking basket is raised and eliminated from the fryer. A valve is turned to permit the oil to drain pipes down into the filtering drawer. When the oil has actually drained pipes the empty oil reservoir is brushed, including the heating coil element, to remove anything staying with their surfaces. A pump is switched on which circulates the oil consistently through the filter. The filtering can happen for 10 or 15 minutes, depending how dark the oil appears in color. 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. The heating here aspect is turned on and the oil is restored up to cooking temperature level. The undesirable part is digging the sludge at the bottom of the filter drawer. Then the cleaned up filter is dusted with a special powder, put back in its place under the fryer pot, and all is ready to go again.
Yes the fryer does the majority of the cooking for you however enjoy out for the hot oil when packing the food into the cooking basket. Even wearing rubber gloves won't 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 near to the oil before you drop it in. That way the splash is actually small, and does not leap up to fry your wrist.
Delighted cooking. Cook, but don't be prepared.
The pot elevator will automatically raise 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 tank is brushed, including the heating coil aspect, to remove anything sticking to their surfaces. 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 using rubber gloves will not stop the oil from burning you, should it sprinkle on your hands fryer machine systems as the food drops into the hot oil.