A Guide On Choosing The Perfect Potato Fryer Machine

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.

Before the chicken is all set for the cooking part it must be prepared and time to thaw out. It is once again rinsed and kept cold, up until required 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 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 start the cooking process. The deep fryer is on a timer and part method through the cooking process the timer sets off an alarm which notifies you that it's time to stir the chicken, so it gets all sides prepared uniformly, even the sides touching when first put in the fryer. After stirring the chicken it cooks till completion of cooking cycle alarm goes off. Then the pot elevator will immediately raise the cooking basket out of the hot oil, enabling 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 indicates when oil filtering needs to take place.

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 relied on enable the oil to drain down into the filtering drawer. When the oil has actually drained pipes the empty oil tank is brushed, including the heating coil element, to eliminate anything adhering to their surfaces. A pump is switched on which circulates the oil repeatedly through the filter. The filtering click here can occur for 10 or 15 minutes, depending how dark the oil appears in color. 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 been closed. The heating component is turned on and the oil is revived up to cooking temperature level. The unpleasant part is scooping out the sludge at the bottom of the filter drawer. The cleaned up filter is dusted with get more info a special powder, put back in its location under the fryer pot, and all is ready to go again.

Yes the fryer does many of the cooking for you however enjoy 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, should it splash on your hands as the food drops into the hot oil.

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


The pot elevator will automatically raise the cooking basket out of the hot oil, allowing 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 tank is brushed, including the heating coil component, to eliminate 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, must it splash on your hands as the food drops into the hot oil.

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