Kentucky Fried Chicken was among the first foodservice operators to use pressure fryers. In doing so, the chain worked with the foodservice equipment industry to develop a safe alternative to its modified stovetop pressure-cooker setup. Due to enhanced efficiency, these units became a staple in quick-service operations. Touted for their speed and flavor-enhancing abilities, pressure fryers are used for a variety of items, including chicken, battered fish, calamari, mozzarella sticks and vegetable tempura.
High-volume operations typically utilize pressure fryers since the steam and pressure produced provide quicker cooking. By cooking under pressure, the boiling temperature of meat juices is raised to 240 degrees F. This results in a juicier product that’s less greasy compared with other frying methods. Also, because there is no flavor transfer between foods, these units can be used to prepare a variety of items, like fish and fries, simultaneously.
Like traditional open-pot fryers, pressure models use hot oil for cooking. Lids on the fry pot are sealed, creating a closed environment that not only retains moisture and flavor but also keeps out excess cooking oil.
With higher temperature and pressure, heat penetrates food for more consistent results.
Unlike traditional fryers, pressure fryers are not eligible for Energy Star certification.