What To Look For When Choosing The Most Suitable Commercial Chicken Fryer

For a time I operated in a benefit store as a clerk and cook and I used a deep fryer a fair bit for cooking battered chicken and French fried potatoes.

Of course the chicken doesn't begin battered. It comes delivered frozen in big cardboard boxes. Before the chicken is prepared 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 barrel of tenderising, salted water to soak for numerous hours in a cooled location. It is again rinsed and kept cold, up until needed for cooking.

Each piece is than carefully placed in the boiling oil in the deep fryer; starting with the big, meaty pieces, and completing with the thin bony pieces. They get the hottest oil in the pot to begin off the cooking process. The pot elevator will instantly lift the cooking basket out of the hot oil, permitting the chicken to drip off the excess oil.

They then can be carefully lowered 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 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, consisting of the heating coil aspect, to eliminate anything sticking to their surfaces. When the oil has 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 been closed.

When loading the food into the cooking basket, yes the fryer does many of the cooking for you but view out for the hot oil. 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. The secret is to be brave and gutsy. Get the food near the oil before you drop it in. That way the splash is actually small, and doesn't leap up to fry your wrist.

Delighted cooking. Cook, but don't be cooked.


The pot elevator will instantly lift the cooking basket out of the hot oil, permitting the chicken to leak 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 the empty oil tank is brushed, including the heating coil component, to eliminate 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 actually been closed. Even wearing rubber gloves will not stop the oil from burning you, should it splash website on your hands as the food drops into the hot oil.

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