what are the machinery needed to produce many corndogs, corncerning the storage and process of ingredients?
Thicken your regular cornbread recipe by adding the liquid (usually milk or buttermilk) to the rest of the ingredients a little at a time until you have a thick pancake batter consistency. Pour it into a tall drinking glass. Heat a pot of oil to about 375°F. Skewer your favorite, juicy beefy hot dog with a disposable wooden chopstick, pat it dry then dip it into the drinking glass, turning to coat completely. Immediately place battered dog into the hot oil, turning as necessary to brown all sides evenly. It will only take a few minutes for the corn bread to cook and brown, remove and drain on paper towels.
This is a patent. An apparatus for preparing and cooking corn dogs (batter-coated wieners on a stick) which has a receiving bin, a loading apparatus, and a collecting and aligning system for arranging the wieners to receive sticks that form a handle for the finished product. The sticks are inserted into the wieners, and the stick impaled wieners are moved through a coating bin where batter is applied. They then progress to a fry tank containing hot grease where they are cooked. Preliminary heaters are positioned near the loading device and the collection and aligning system to bring the temperatures of the wieners up to around 80° Fahrenheit prior to insertion of the sticks, application of the batter, and introduction to the fryer. The method for utilizing the apparatus is included and enables the product to achieve faster cooking times and higher production by applying heat at at least two locations to the wieners as they move toward the fry tank for cooking.
