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Pressure Fryers

post #1 of 4
3/16/09 at 4:33pm
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I am considering replacing one of our open fryers with a pressure fryer. We serve a lot of fried chicken in short periods of time. I use my tilt skillet for smaller groups and will continue to do that but feeding 250 fried chicken in 2 hours requires a bit faster method. The open fryer is OK but I believe the quality will be better and production faster from a pressure fryer. Does anyone here use a pressure fryer or have a suggestion of a brand other than Broaster or Henny Penny? In the absence of other brands I am leaning to the Broaster 1800 Electric.

Any help/suggestions would be appreciated.
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post #2 of 4
3/16/09 at 5:37pm
sadly the only high pressure fryer i have dealt with was the one i used while working a deli at Alberstons. I have no idea what the name was, but it was big enough to handle a whole case of chicken parts and cook em in about 10-15 minutes(was a long time ago not sure of exact time but was very impressed) Only other pieces of advice i can give is to be size consistent with every batch, don't add too much adn be sure to get that chicken out when the timer has gone off. Those things are so easy to overcook with.
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post #3 of 4
3/22/09 at 7:05am
I have found that pressure fryers product a moister better tasting chicken in less time. For my money I would make the investment. In these times you should be able to pick up the equipment on the cheap.
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post #4 of 4
3/25/09 at 2:07am
See if you can find out what brand KFC uses. The Colonel basically invented pressure fried chicken, so I'd think they'd be the experts.
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