A How To Guide On Choosing The Perfect Potato Fryer

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

Before the chicken is ready for the cooking part it should be prepared and time to thaw out. It is again rinsed and kept cold, until needed for cooking.

Each piece is than carefully positioned in the boiling oil in the deep fryer; starting with the big, meaty pieces, and completing with the thin bony pieces. They get the most popular oil in the pot to start 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 complete, 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 happen.

The heat on the oil is turned off, so the oil can cool off enough to deal with. The cooking basket is raised and removed from the fryer. A valve is turned to permit the oil to drain down into the filtering drawer. When the oil has drained the empty oil tank is brushed, consisting of the heating coil element, to eliminate anything staying with their surface areas. A pump is switched on which flows the oil consistently through the filter. The filtering can happen for 10 or 15 minutes, depending how dark the oil appears in color. When the oil has actually 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 component is switched on and the oil is restored approximately cooking temperature. The unpleasant part is digging the sludge at the bottom of the filter drawer. The cleaned filter is dusted with a special powder, put back in its place under the fryer pot, and all is prepared to go again.

Yes the fryer does many of the cooking for you but view out for the hot oil when packing the food into potato chips batch fryer the cooking basket. Even using rubber gloves won't stop the oil from burning you, needs to it sprinkle on your hands as the food drops into the hot oil.

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


The pot elevator will automatically 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 work with. When the oil has drained pipes the empty oil reservoir is brushed, consisting of the heating coil aspect, to remove anything sticking to their surface areas. 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. 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.

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