A Guide On Choosing The Best Possible Industrial Chicken FryerFor a time I operated in a corner store as a clerk and cook and I utilized a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Obviously the chicken doesn't begin out damaged. It comes delivered 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 rinsed in cold water, then put in a vat of tenderising, salted water to soak for numerous hours in a refrigerated location. It is again rinsed and kept cold, till needed for cooking.
When required for preparing the chicken is breaded in a special 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; starting with the large, meaty pieces, and ending up with the thin bony pieces. This offers the thick meaty pieces more time to prepare. They get the hottest 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 triggers an alarm which alerts 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 till the end of cooking cycle alarm goes off. Then the pot elevator will automatically raise the cooking basket from the hot oil, enabling the chicken to drip off the excess oil.
They then can be gently reduced in hands full, 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 requirements to occur.
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 reservoir is brushed, including the heating coil aspect, to get rid of anything sticking to their surfaces. 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.
Yes the fryer does many of the cooking for you but watch 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, must it splash on your hands as the food drops into the hot oil.
Happy cooking. Cook, however do not be cooked.
The pot elevator will automatically 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 commercial fish fryer down enough to work with. When the oil has actually drained pipes the empty oil reservoir is brushed, including the heating coil component, to eliminate anything sticking to their surfaces. When the oil has actually ended up being 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. Even wearing rubber gloves won't stop the oil from burning you, needs to it sprinkle on your hands as the food drops into the hot oil.