The role of a pressure fryer in the cooking process depends on the food being prepared, but in most cases, the goal of pressure frying is to ensure that moisture and flavor is sealed in while excess cooking oil is sealed out. It’s an effective method for preparing freshly breaded, and bone-in dishes where it’s essential to keep in the natural juices that enhance flavor.
Though pressure frying was invented sometime towards the end of the 1930s, there have been many advancements in pressure fryer design over the years. Innovative manufacturers like Broaster are leading the way in adding a range of high-tech capabilities that are making pressure frying easier and more energy efficient. Many of their models adjust the cooking time automatically to accommodate for varying sizes and temperatures of loads. Some even double as data-trackers, allowing operators to monitor everything from food production to oil management.
Broaster pressure fryers come in a variety of sizes and finding the right fit for your operation is determined by examining your product mix and projecting how many items are needed per hour. Factor in whether you cook and hold large batches or cook to order. Consider the floorspace under your hood and compare the throughput per square foot of different models.
When choosing between gas and electric models, gas tends to be less expensive than electric when factoring in the long-term operating costs, though both options are always available to fit your location’s needs
The Broaster E-Series pressure fryers allow operators to easily manage back-of-house labor while providing their customers with notable moist and flavorful foods. They’re specifically designed for high volume production and can cook up to 32 pieces of fresh bone-in chicken per load in as little as 11-12 minutes. It’s also extremely efficient, offering savings of up to 25% on energy costs.
The Broaster 1600 is the smallest footprint, most cost-effective medium-capacity pressure fryer available on the market today. Compact, reliable and easy to use, the 1600 uses only 3.2 square feet of floorspace under the hood. The 1600 also offers the capability to pre-program up to 10 different cook cycles for quick and easy preparation of various menu items.
The Broaster 1800 offers Broaster’s best combination of capacity and space efficiency. With the ability to cook up to 40 pieces of fresh bone-in chicken per load in as little as 10 minutes, the fast and productive 1800 is specifically designed for high volume output. Its large capacity provides more room for product, minimizes sticking, and produces delicious, superior quality food.
The Broaster 2400 is a large-capacity, high efficiency pressure fryer designed to cook large quantities of product. The 2400 can produce up to 48-64 pieces of fresh bone-in chicken per cook cycle. It’s also extremely easy to operate as its patented SmartTouch™ feature offers the capability to pre-program up to 10 different cook cycles for quick and easy preparation of various menu items.
Almost any operation can benefit from the cost-savings and menu enhancements a Broaster pressure fryer has to offer.
To learn more about how pressure frying can increase your efficiency at the touch of a button, Visit Broaster.com to get in touch with a sales representative and set up a convenient demo.