For a time I worked 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.
Before the chicken is prepared for the cooking part it should be prepared and time to thaw out. It is once again rinsed and kept cold, until required for cooking.
When required for preparing 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; starting with the large, 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 process the timer triggers an alarm which alerts you that it's time to stir the chicken, so it gets all sides prepared equally, 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. The pot elevator will automatically lift the cooking basket out of the hot oil, allowing 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 needs to happen.
The heat on the oil is shut off, so the oil can cool off enough to work with. The cooking basket is raised and removed from the fryer. A valve is turned to enable the oil to drain pipes down into the filtering drawer. When the oil has actually drained pipes the empty oil reservoir is brushed, consisting of the heating coil aspect, to eliminate anything sticking to their surface areas. A pump is turned on which circulates the oil consistently through here 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 reservoir, after the valve at the bottom of the pot has actually been closed. The heating aspect is turned on and the oil is revived as much as cooking temperature. The undesirable part is scooping out the sludge at the bottom of the filter drawer. The cleaned filter is cleaned with a special powder, put back in its location under the fryer pot, and all is ready to go once again.
When filling the here food into the cooking basket, yes the fryer does most of the cooking for you but see out for the hot oil. Even wearing rubber gloves will not stop the oil from burning you, should 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 method the splash is really little, and does not jump up to fry your wrist.
Pleased cooking. Cook, however do not be cooked.
The pot elevator will immediately raise 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 down enough to double deep fryer work with. When the oil has drained the empty oil tank is brushed, consisting of the heating coil component, to remove anything sticking to their surfaces. 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 actually been closed. Even using rubber gloves will not stop the oil from burning you, should it splash on your hands as the food drops into the hot oil.