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.
Prior to the chicken is all set for the cooking part it need to be prepared and time to thaw out. It is once again rinsed and kept cold, up until required for cooking.
When needed for cooking the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix again. Each piece is than thoroughly 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 hottest oil in the pot to start the cooking procedure. The deep fryer is on a timer and part way through the cooking process the timer triggers an alarm which informs you that it's time to stir the chicken, so it gets all sides cooked evenly, even the sides touching when initially put in the fryer. After stirring the chicken it cooks up until the end of cooking cycle alarm goes off. The pot elevator will instantly raise the cooking basket out of the hot oil, allowing 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 french fries are battered, dipped and damaged again. They then can be carefully lowered in hands full, into the boiling oil. The cooking is once again controlled by a timer, which sounds when the cooking cycle has actually finished. After 4 cooks the oil in the fryer needs to be filtered to clean it for future cooking cycles. Another alarm indicates when oil filtering have to take place.
The heat on the oil is switched off, so the oil can cool down enough to work with. The cooking basket is raised and gotten rid of from the fryer. A valve is turned to allow 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 element, to eliminate anything adhering to their surface areas. A pump is switched on which flows the oil repeatedly through the filter. The filtering can occur 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 actually been closed. The heating component is switched on and the oil is brought back up to cooking temperature. The unpleasant part is scooping out the sludge at the bottom of the filter drawer. Then the cleaned filter is dusted with a special powder, returned in its location under the fryer pot, and all is all set to go once again.
Yes the fryer does many of the cooking for you but watch out for the hot oil when filling the food into the cooking basket. 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.
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 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 deep fryer cleaner oil has actually drained the empty oil tank is brushed, including the heating coil component, to remove 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 been closed. 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.