What To Look For When Choosing The Perfect Industrial Chicken Fryer

For a time I worked in a convenience shop as a clerk and cook and I used a deep fryer quite a 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, until needed for cooking.

When needed for cooking the chicken is breaded in an unique spicy flour mix, dipped in spice water, and breaded with mix once again. Each piece is than thoroughly positioned in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and completing 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 off the cooking process. The deep fryer is on a timer and part method through the cooking procedure the timer sets off an alarm which informs you that it's time to stir the chicken, so it gets all sides cooked equally, even the sides touching when initially put in the fryer. After stirring the chicken it cooks up until completion of cooking cycle alarm goes off. The pot elevator will immediately raise the cooking basket out of the hot oil, allowing the chicken to leak off the excess oil.

They then can be carefully lowered in hands complete, into the boiling oil. 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 needs to happen.

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 remove anything sticking to their surface areas. When the oil has actually become lighter in more info color it is pumped back up to the get more info oil tank, after the valve at the bottom of the pot has actually been closed.

When filling the food into the cooking basket, yes the fryer does most of the cooking for you but see out for the hot oil. Even using rubber gloves won't stop the oil from burning you, should it sprinkle on your hands as the food drops into the hot oil. The secret is to be brave and gutsy. Get the food near to the oil prior to you drop it in. That method the splash is truly little, and does not jump up to fry your wrist.

Happy cooking. Cook, but do not be cooked.


The pot elevator will immediately raise the cooking basket out of the hot oil, allowing 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 reservoir is brushed, consisting of the heating coil element, to remove anything sticking to their surfaces. 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 won't stop the oil from burning you, must it sprinkle on your hands as the food drops into the hot oil.

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