A Guide On Choosing The Best Possible Deep Fat Fryer Filters

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

Of course the chicken doesn't start battered. It comes delivered frozen in big cardboard boxes. Before the chicken is prepared 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 several hours in a refrigerated area. It is again rinsed and kept cold, till needed for cooking.

Each piece is than carefully put in the boiling oil in the deep fryer; starting with the large, meaty pieces, and finishing with the thin bony pieces. They get the most popular oil in the pot to begin off the cooking procedure. The pot elevator will instantly lift the cooking basket out of the hot oil, allowing 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 damaged again. They then can be gently lowered in hands full, into the boiling oil. The cooking is again managed by a timer, which sounds when the cooking cycle has finished. After 4 cooks the oil in the fryer requires to be filtered to clean it for future cooking cycles. When oil filtering needs to occur, another alarm shows.

The heat on the oil is shut off, so the oil can cool off enough to work with. The cooking basket is raised and removed from the fryer. A valve is turned to allow the read more oil to drain pipes down into the filtering drawer. When the oil has drained the empty oil tank is brushed, including the heating coil component, to remove anything adhering to their surfaces. A pump is switched on which circulates the oil consistently through the filter. The filtering can occur 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 element is switched on and the oil is brought back approximately cooking temperature. The undesirable part is scooping out the sludge at the bottom of the filter drawer. Then the cleaned up filter is dusted with an unique powder, put back in its place under the fryer pot, and all is read more ready to go again.

Yes the fryer does most of the cooking for you but watch out for the hot oil when filling the food into the cooking basket. 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.

Pleased cooking. Cook, however do not be cooked.


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 actually drained pipes the empty oil tank is brushed, including the heating coil aspect, to eliminate 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 been closed. Even using 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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