A How To Guide On Choosing The Best Commercial Fish Fryer

For a time I operated 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 need to be prepared and time to thaw out. It is again rinsed and kept cold, till required 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 carefully put in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and ending up with the thin bony pieces. This gives the thick meaty pieces more time to cook. They get the hottest oil in the pot to begin off the cooking procedure. 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 evenly, even the sides touching when first put in the fryer. After stirring the chicken it cooks until the end of cooking cycle alarm goes off. Then the pot elevator will immediately raise the cooking basket from the hot oil, permitting the chicken to leak off the excess oil.

The deep fryer likewise cooks French fried potatoes. After cutting the potatoes into the lengthened cube shape in a cutter, the fries are battered, dipped and battered again. They then can be gently reduced in hands full, into the boiling oil. The cooking is again controlled by a timer, which sounds when the cooking cycle has 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 needs to occur.

The heat on the oil is shut 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 relied on allow the oil to drain pipes down into the filtering drawer. When the oil has actually drained the empty oil tank is brushed, including the heating coil element, to eliminate anything sticking to their surface areas. A pump is turned on which circulates the oil consistently through the check here filter. The filtering can take place for 10 or 15 minutes, depending how dark the oil appears in color. 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 actually been closed. The heating component is switched on and the oil is brought back approximately cooking temperature. The undesirable part is scooping out the sludge at the bottom of the filter drawer. Then the cleaned filter is cleaned with a special powder, returned in its place under the fryer pot, and all is all set to go again.

Yes the fryer does most of the cooking for you but look website 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, 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 the oil before you drop it in. That way the splash is actually little, and does not jump up to fry your wrist.

Happy cooking. Cook, however do not be cooked.


The pot elevator will automatically lift the cooking basket out of the hot oil, enabling 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 reservoir is brushed, including the heating coil element, to eliminate anything sticking to their surface areas. 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 been closed. Even using rubber gloves will not stop the oil from burning you, needs to it splash on your hands check here as the food drops into the hot oil.

Leave a Reply

Your email address will not be published. Required fields are marked *