For a time I operated in a corner store as a clerk and cook and I utilized a deep fryer quite a bit for cooking battered chicken and French fried potatoes.
Prior to the chicken is all set for the cooking part it need to be prepared and time to thaw out. It is again rinsed and kept cold, till required for cooking.
When needed for preparing the chicken is breaded in an unique spicy flour mix, dipped in spice water, and breaded with mix again. Each piece is than thoroughly put in the boiling oil in the deep fryer; starting with the big, meaty pieces, and completing with the thin bony pieces. This gives the thick meaty pieces more time to prepare. They get the hottest oil in the pot to start the cooking process. The deep fryer is on a timer and part way through the cooking procedure the timer triggers an alarm which alerts you that it's time to stir the chicken, so it gets all sides cooked uniformly, even the sides touching when initially put in the fryer. After stirring the chicken it cooks till completion of cooking cycle alarm goes off. Then the pot elevator will immediately raise the cooking basket from the hot oil, allowing 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 lowered in hands full, into the boiling oil. The cooking is 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 take place.
The heat on the oil is turned 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 allow the oil to drain down into the filtering drawer. When the oil has actually drained the empty oil reservoir is brushed, including the heating coil element, to eliminate anything staying with their surface areas. A pump is turned 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 become lighter in color it is pumped back up to the oil tank, after the valve at the bottom of the pot has actually been closed. The heating aspect is switched on and the oil is revived as much as cooking temperature. The unpleasant part is scooping out the sludge at the bottom of the filter drawer. The cleaned filter is dusted with a special powder, put back in its place under the fryer pot, and all is ready to go once again.
Yes the fryer does most of the cooking for you however 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, needs to it splash on your hands as the food drops into the hot oil.
Delighted 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 leak off the excess oil.
The heat on the oil is turned off, so the oil can cool down enough to work with. When deep fat fryer best the oil has drained the empty oil tank is brushed, including the heating coil element, to eliminate anything sticking to their surfaces. 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 actually 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.