Choosing The Most Suitable Conveyor Fryer Machine

For a time I operated in a corner 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 doesn't begin out damaged. It comes provided frozen in huge cardboard boxes. Prior to the chicken is prepared for the cooking part it must be prepared and time to thaw out. Each piece of chicken is washed in cold water, then put in a vat of tenderising, salted water to soak for numerous hours in a cooled location. It is again rinsed and kept cold, until required for cooking.

When needed 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 carefully placed in the boiling oil in the deep fryer; starting with the large, meaty pieces, and finishing 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 way through the cooking procedure the timer sets off an alarm which notifies 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 till completion of cooking cycle alarm goes off. Then the pot elevator will immediately lift the cooking basket from the hot oil, enabling the chicken to drip off the excess oil.

They then can be gently decreased 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 shows when oil filtering needs to happen.

The heat on the oil is turned off, so the oil can cool down enough to deal with. The cooking basket is raised and eliminated from the fryer. A valve is relied on permit 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 component, to remove anything adhering to their surface areas. A pump is switched on which flows the oil repeatedly 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 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 actually been closed. The heating component is switched on and the oil is revived approximately 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 a special powder, put back in its place under the fryer pot, and all is prepared to go again.

When filling the food into the cooking basket, yes the fryer does many of the cooking for you but watch out for the hot oil. 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. The trick is to be brave and gutsy. Get the food near the oil prior to you drop it here in. That way the splash is actually small, and doesn't leap up to fry your wrist.

Happy cooking. Cook, however don't be prepared.


The pot elevator will instantly lift the cooking basket out of the hot oil, permitting 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 drained pipes the empty oil reservoir is brushed, consisting of the heating coil component, to get rid of anything sticking to their surfaces. When the oil has actually 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 wearing rubber gloves won't stop the oil from burning you, should it sprinkle on your hands as the food drops into the hot oil.

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