For a time I worked in a convenience store as a clerk and cook and I used a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Of course the chicken doesn't begin battered. It comes delivered frozen in big cardboard boxes. Before the chicken is all set 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 refrigerated location. It is once again rinsed and kept cold, till needed for cooking.
Each piece is than thoroughly put in the boiling oil in the deep fryer; starting with the large, meaty pieces, and completing with the thin bony pieces. They get the hottest oil in the pot to begin off the cooking process. The pot elevator will immediately raise the cooking basket out of the hot oil, permitting the chicken to drip 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 french fries are battered, dipped and damaged again. They then can be carefully reduced in hands complete, into the boiling oil. The cooking is once again managed by a timer, which sounds when the cooking cycle has 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 requirements to occur.
The heat on the oil is turned off, so the oil can cool off enough to work read more with. The cooking basket is raised and gotten rid of from the fryer. A valve is relied on permit the oil to drain down into the filtering drawer. When the oil has drained pipes the empty oil tank is brushed, including the heating coil aspect, to get rid of anything staying with their surface areas. A pump is turned on which distributes 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 reservoir, after the valve at the bottom of the pot has been closed. The heating component is switched on and the oil is revived approximately cooking temperature. The undesirable part is digging the sludge at the bottom of the filter drawer. Then the cleaned up filter is cleaned with a special powder, put back in its location under the fryer pot, and all is all set to go once again.
Yes the fryer does most of the cooking for you however view out for the hot oil when packing the food into the cooking basket. Even using rubber gloves will not stop the oil from burning you, should it sprinkle on your hands as the food drops into the hot oil.
Pleased cooking. Cook, but don't 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, including the heating coil aspect, to eliminate anything sticking to their surfaces. 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 using rubber gloves will not stop the oil from burning you, must it splash on your hands as the food drops into the hot oil.