A How To Guide On Choosing The Best Possible Industrial Deep Fryer

For a time I operated in a convenience shop as a clerk and cook and I used a deep fryer rather a bit for cooking battered chicken and French fried potatoes.

Obviously the chicken doesn't begin battered. 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 washed in cold water, then put in a vat of tenderising, salted water to soak for numerous hours in a refrigerated location. It is once again rinsed and kept cold, until 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 carefully put 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 hottest oil in the pot to begin the cooking process. The deep fryer is on a timer and part way through the cooking process 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 initially put in the fryer. After stirring the chicken it cooks until the end of cooking cycle alarm goes off. Then the pot elevator will instantly raise the cooking basket from the hot oil, permitting the chicken to leak off the excess oil.

The deep fryer likewise cooks French fried potatoes. After cutting the potatoes into the elongated cube shape in a cutter, the fries are battered, dipped and damaged once again. They then can be carefully decreased in hands full, 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 has to be filtered to clean it for future cooking cycles. Another alarm shows 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 turned to allow the oil to drain down into the filtering drawer. When the oil has drained pipes the empty oil reservoir is brushed, consisting of the heating coil element, to eliminate anything adhering to their surfaces. A pump is turned on which circulates 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 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. The heating element is switched on and the oil is revived approximately cooking temperature level. The undesirable part is digging the sludge at the bottom of the filter drawer. The cleaned up filter is dusted with an unique powder, put back in website 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 will not stop the oil from burning you, ought to it sprinkle on your hands as the food drops into the hot oil.

Happy cooking. Cook, but do not be cooked.


The pot elevator will instantly raise the cooking basket out of the hot oil, enabling 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 actually drained the empty oil tank is brushed, including the heating coil component, to get rid of 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 here actually been closed. Even using rubber gloves will not stop the oil from burning you, should it splash on your hands as the food drops into the hot oil.

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