How To Choose The Perfect Fryer Filter

For a time I worked in a benefit store as a clerk and cook and I utilized a deep fryer rather a bit for cooking battered chicken and French fried potatoes.

Obviously the chicken does not begin 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 vat of tenderising, salty water to soak for a number of hours in a cooled location. It is once again rinsed and kept cold, until required for cooking.

Each piece is than carefully placed in the boiling oil in the deep fryer; beginning with the big, meaty pieces, and completing with the thin bony pieces. They get the hottest oil in the pot to begin off the cooking process. The pot elevator will automatically raise the cooking basket out of the hot oil, allowing the chicken to leak off the excess oil.

They then can be carefully lowered in hands full, into the boiling oil. After 4 cooks the oil in the fryer requires to be filtered to clean it for future cooking cycles. Another alarm indicates when oil filtering requirements to occur.

The heat on the oil is switched off, so the oil can cool off enough to work with. The cooking basket is raised and eliminated from the fryer. A valve is relied on allow the oil to drain pipes down into the filtering drawer. When the oil has actually drained pipes the empty oil tank is brushed, consisting of the heating coil element, to remove anything staying with their surface areas. A pump is turned on which distributes 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 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 been closed. The heating aspect is turned on and the oil is brought back up to cooking temperature level. The unpleasant part is digging the sludge at the bottom of the filter drawer. Then the cleaned filter is cleaned with a special powder, put back in its location under the fryer pot, and all is all set to go once again.

Yes the fryer does most of the cooking for you but view 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, ought to it sprinkle on your hands as the food drops into the hot oil.

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


The pot elevator will instantly 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 the empty oil reservoir is brushed, including the heating coil aspect, to get rid of anything sticking to their surfaces. 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 been read more closed. Even using rubber gloves won't stop the oil from burning you, needs to it splash on your hands as the food drops into the hot oil.

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