For a time I operated in a convenience shop as a clerk and cook and I used a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Before the chicken is prepared for the cooking part it must be prepared and time to thaw out. It is again rinsed and kept cold, till required for cooking.
Each piece is than carefully positioned in the boiling oil in the deep fryer; starting with the large, meaty pieces, and finishing with the thin bony pieces. They get the hottest oil in the pot to start off the cooking procedure. The pot elevator will instantly lift the cooking basket out of the hot oil, allowing the chicken to leak off the excess oil.
The deep fryer also cooks French fried potatoes. After cutting the potatoes into the extended cube shape in a cutter, the french fries are battered, dipped and battered again. They then can be gently lowered in hands full, into the boiling oil. The cooking is again controlled by a timer, which sounds when the cooking cycle has completed. After 4 cooks the oil in the fryer has to be filtered to clean it for future cooking cycles. When oil filtering needs to occur, another alarm indicates.
The heat on the oil is shut off, so the oil can cool down enough to work with. The cooking basket is raised and eliminated from the fryer. A valve is turned to enable the oil to drain down into the filtering drawer. When the oil has actually drained pipes the empty oil tank is brushed, including the heating coil component, to get rid of anything staying with their surfaces. A pump is switched 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 actually 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 brought back approximately cooking temperature level. The unpleasant part is scooping out the sludge at the bottom of the filter drawer. The cleaned filter is cleaned with an unique powder, put back in its location under the fryer pot, and all is prepared to go 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 wearing rubber gloves won't stop the oil from burning you, should it sprinkle on your hands as the food drops into the hot oil.
Delighted cooking. Cook, however don't be cooked.
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 pipes the empty oil tank is brushed, including the heating coil element, to get rid of anything sticking to their surface areas. 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 wearing rubber gloves will not stop the here oil from burning you, must it splash on your hands as the food drops into the hot oil.