HOW TO SELECT A PRESSURE FRYER FOR CHICKEN

Pressure frying chicken is an easier, safer and more productive method than deep frying or pan frying.

Pressure fryers cook chicken under controlled pressure in a sealed environment. That results in chicken that is more tender, juicy and flavorful, and less saturated with oil. Pressure fryers also provide higher production rates for a faster return on investment.

While it is clear that a pressure fryer is the right equipment for a carryout chicken business, restaurants and bars, convenience stores, and even grocery store delis will need to select the proper size to fit their needs.

“Think about when your peak time is going to be, which is typically 4 to 7 on a Friday night for a lot of meal solution businesses,” West says. “Then figure out how much chicken you think you’ll sell during that timeframe. That will help you determine what size fryer you need, or if you may need multiple fryers.”

Businesses should also think about the space they have available to house the new pressure frying equipment. Pressure fryers that are more compact in size can come in handy for kitchens already pressed for space. Additionally, look for fryers that incorporate the oil filtering equipment within the same footprint.

Safety and cleaning also go hand in hand. The easier a fryer is to clean, the safer the overall operation is going to be. Look for fryers with high-quality casters that make it easier to move the fryer around, which makes it easier for kitchen staff to gain 360-degree access to make cleaning easier.

Broaster Company offers a range of pressure fryers that addresses all of these key needs.

Standard 1600, 1800 and 2400

• 16 to 48 pieces of bone-in chicken per load, depending on model
• 16, 18 or 24-inch overall width
• Gas or electric, depending on model
• Touch-screen controller makes operating much easier than the old-school models with dials

Portable Ventless Hood System

Provides necessary vapor removal requirements for all electric models of Broaster pressure fryers.

• Easy to install
• Eliminates need for roof modifications
• Built-in fire suppression system

Ventless Countertop Pressure Fryers

Self-venting units that do not require a hood in most municipalities depending on local fire codes. Although they don’t produce the same throughput as other models, they can come in handy for places that are limited on space and may only produce a low to moderate volume of chicken, such as a bar or convenience store.

New E-Series

This new high-efficiency series of pressure fryers is being introduced in June 2020. These premium-quality fryers represent the best in terms of energy efficiency, labor efficiency, fry oil efficiency and footprint.

• Advanced microprocessor controller
• Cooking cycle starts automatically with lid closure
• Automatic controlled pressure release at programmed time
• Automatic oil filtration between cook cycles

To learn more about a Genuine Broaster Chicken trademark food program, or how Broaster Fryers can help your business cash in on the carryout food craze, contact us today.