What To Look For When Choosing The Best Possible Commercial Fryer Machine

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

Obviously the chicken doesn't begin damaged. It comes provided frozen in big cardboard boxes. Before the chicken is ready 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, salty water to soak for a number of hours in a refrigerated location. It is once again rinsed and kept cold, till needed for cooking.

When needed for cooking 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 put in the boiling oil in the deep fryer; beginning with the large, meaty pieces, and ending up 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 the cooking process. The deep fryer is on a timer and part way through the cooking procedure the timer sets off an alarm which notifies 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 up until the end of cooking cycle alarm goes off. The pot elevator will automatically lift the cooking basket out of the hot oil, permitting the chicken to leak off the excess oil.

They then can be carefully reduced in hands full, into the boiling oil. After 4 cooks the oil in the fryer needs to be filtered to clean it for future cooking cycles. Another alarm suggests when oil filtering requirements to happen.

The heat on the oil is turned off, so the oil can cool down enough to deal with. The cooking basket is raised and gotten rid of from the fryer. A valve is turned to enable the oil to drain down into the filtering drawer. When the oil has drained the empty oil reservoir is brushed, consisting of the heating coil element, to remove anything staying with their surface areas. A pump is turned on which flows the oil repeatedly through the filter. The filtering can happen for 10 or 15 minutes, depending how dark the oil appears in color. When the oil has 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. The heating element is switched on and the oil is potato fryer machine brought back up to cooking temperature level. The unpleasant part is scooping out the sludge at the bottom of the filter drawer. Then the cleaned up filter is cleaned with a special powder, put back in its place under the fryer pot, and all is all set to go once again.

Yes the fryer does many of the cooking for you but view out for the hot oil when packing the food into the cooking basket. Even using rubber gloves will not stop the oil from burning you, needs to it sprinkle on your hands as the food drops into the hot oil. website The secret is to be brave and gutsy. Get the food close to the oil before you more info drop it in. That way the splash is truly small, and does not leap up to fry your wrist.

Pleased cooking. Cook, however don't be prepared.


The pot elevator will automatically lift the cooking basket out of the hot oil, enabling 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 actually drained pipes the empty oil reservoir is brushed, including the heating coil element, to get rid of 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 actually been closed. Even using rubber gloves won't stop the oil from burning you, ought to it splash on your hands as the food drops into the hot oil.

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