Choosing The Perfect Deep Fryer Thermostat

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

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

When required for preparing the chicken is breaded in a special spicy flour mix, dipped in spice water, and breaded with mix once again. Each piece is than carefully put in the boiling oil in the deep fryer; beginning with the large, meaty pieces, and finishing with the thin bony pieces. This provides the thick meaty pieces more time to prepare. They get the hottest 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 sets off an alarm which informs you that it's time to stir the chicken, so it gets all sides cooked equally, even the sides touching when first put in the fryer. After stirring the chicken it cooks up until completion of cooking cycle alarm goes off. Then the pot elevator will automatically lift the cooking basket out of the hot oil, permitting the chicken to leak off the excess oil.

The deep fryer likewise cooks French fried potatoes. After cutting the potatoes into the lengthened cube shape in a cutter, the fries are damaged, dipped and battered once again. They then can be gently reduced in hands full, into the boiling oil. The cooking is again controlled by a timer, which sounds when the cooking cycle has actually finished. After 4 cooks the oil in the fryer has to be filtered to clean it for future cooking cycles. Another alarm suggests when oil filtering have to take place.

The heat on the oil is turned off, so the oil can cool off enough to deal with. The cooking basket is raised and gotten rid of from the fryer. A valve is relied on permit the oil to drain pipes down into the filtering drawer. When the oil has actually drained the empty oil reservoir is brushed, consisting of the heating coil element, to get rid of anything sticking to their surfaces. A pump is switched on which distributes 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 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. The heating aspect is switched on and the oil is revived approximately cooking temperature. The unpleasant part is digging the sludge at the bottom of the filter drawer. The cleaned up filter is dusted with an unique 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 but see out for the hot oil when packing the food into the cooking basket. Even using rubber gloves twin fryer will not stop the oil from burning you, ought to it sprinkle on your hands as the food drops into the hot oil.

Happy cooking. Cook, but do not be cooked.


The pot elevator will automatically lift 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 the empty oil reservoir is brushed, consisting of 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 reservoir, after the valve at the bottom of the pot has been closed. Even using rubber gloves won't stop the oil from burning you, should it splash on your hands as the food drops into the hot oil.

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