A How To Guide On Choosing The Best Industrial Chicken Fryer

For a time I worked in a benefit shop as a clerk and cook and I utilized a deep fryer rather a bit for cooking battered chicken and French fried potatoes.

Before the chicken is ready for the cooking part it need to be prepared and time to thaw out. It is once again rinsed and kept cold, up until needed 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 carefully positioned in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and ending up with the thin bony pieces. This provides the thick meaty pieces more time to cook. They get the most popular oil in the pot to begin the cooking process. The deep fryer is on a timer and part way through the cooking procedure the timer sets off an alarm which notifies you that it's time to stir the chicken, so it gets all sides prepared uniformly, even the sides touching when first put in the fryer. After stirring the chicken it cooks till the end of cooking cycle alarm goes off. The pot elevator will automatically raise the cooking basket out of the hot oil, enabling the chicken to drip off the excess oil.

The deep fryer likewise cooks French fried potatoes. After cutting the potatoes into the lengthened cube shape in a cutter, the fries are damaged, dipped and damaged once again. They then can be gently decreased in hands full, into the boiling oil. The cooking is once again controlled 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 shows when oil filtering have to occur.

The heat on the oil is switched off, so the oil can cool down enough to deal with. The cooking basket is raised and removed from the fryer. A valve is turned to 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 element, to get rid of anything sticking to their surfaces. A pump is turned on which circulates the oil repeatedly 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 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 aspect is turned on and the oil is brought back as much as cooking temperature. The undesirable part is scooping get more info out the sludge at the bottom of the filter drawer. Then the cleaned up filter is dusted with a special powder, put back in its location under the fryer pot, and all is prepared to go again.

When filling the food into the cooking basket, yes the fryer does most of the cooking for you however view out for the hot oil. 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. The trick is to be brave and gutsy. Get the food close to the oil prior to you drop it in. That way the splash is truly small, and doesn't leap up to fry your wrist.

Pleased cooking. Cook, but do not be prepared.


The pot elevator will immediately lift 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 drained the empty oil tank is brushed, consisting of the heating coil component, to get rid of 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 actually 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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