For a time I operated in a convenience store as a clerk and cook and I used a deep fryer a fair bit for cooking battered chicken and French fried potatoes.
Of course the chicken does not begin battered. It comes delivered frozen in huge cardboard boxes. Before the chicken is ready for the cooking part it need to be prepared and time to thaw out. Each piece of chicken is washed in cold water, then put in a barrel of tenderising, salted water to soak for numerous hours in a cooled area. It is again rinsed and kept cold, till needed for cooking.
When required for cooking the chicken is breaded in an unique spicy flour mix, dipped in spice water, and breaded with mix again. Each piece is than thoroughly placed in the boiling oil in the deep fryer; beginning with the large, meaty pieces, and ending up with the thin bony pieces. This gives 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 informs you that it's time to stir the chicken, so it gets all sides prepared evenly, even the sides touching when initially put in the fryer. After stirring the chicken it cooks until the end of cooking cycle alarm goes off. Then the pot elevator will instantly raise the cooking basket out of the hot oil, enabling the chicken to leak off the excess oil.
They then can be carefully decreased 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 shows when oil filtering requirements to occur.
The heat on the oil is switched 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 allow the oil to drain 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 get rid of anything staying with their surfaces. A pump is switched on which circulates the oil consistently through the filter. The filtering can take place 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 been closed. The heating aspect is turned on and the oil is restored up to cooking temperature level. The unpleasant part is digging the sludge at the bottom of the filter drawer. The cleaned filter fries fryer is dusted with a special powder, put back in its location under the fryer pot, and all is ready to go once again.
Yes the fryer does most of the cooking for you but watch out for the hot oil when loading the food into the cooking basket. Even using rubber gloves will not stop the oil from burning you, ought to it splash on your hands as the food drops into the hot oil.
Pleased cooking. Cook, however don't be prepared.
The pot elevator will immediately 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 component, to remove anything sticking to their surface areas. 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. 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.