A Guide On Choosing The Best Commercial Fish Fryer

For a time I worked in a convenience shop 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 again rinsed and kept cold, up until required for cooking.

Each piece is than thoroughly put in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and finishing with the thin bony pieces. They get the most popular oil in the pot to start off the cooking procedure. The pot elevator will automatically lift the cooking basket out of the hot oil, permitting the chicken to drip off the excess oil.

The deep fryer likewise cooks French fried potatoes. After cutting the potatoes into the elongated cube shape in a cutter, the fries are battered, dipped and battered once again. They then can be gently lowered in hands complete, into the boiling oil. The cooking is once again managed by a timer, which sounds when the cooking cycle has actually finished. After 4 cooks the oil in the fryer requires to be filtered to clean it for future cooking cycles. Another alarm suggests when oil filtering needs to happen.

The heat on here 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 tank is brushed, consisting of the heating coil element, to get rid of 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.

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

Delighted cooking. Cook, but do not be prepared.


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 work with. When the oil has drained pipes the empty oil tank is brushed, including the heating coil element, to remove anything sticking to their surfaces. 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. Even wearing rubber gloves won't stop the oil from burning you, ought to it sprinkle on your hands as the food drops into the hot oil.

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