PRESSURE FRYERS
What is a Pressure Frying?
Commercial pressure frying is similar to open frying. The only difference is that after the food is placed in the frying pot a lid is lowered. This creates an environment for a pressurized cooking. Pressure frying method produces the most consistently flavoured fried chicken in less time and high volume than traditional open frying..
How does it work?
- Fresh or frozen food is placed in the frying basket and lowered in the preheated oil. Fryer’s lid will be closed, latched, and locked to form a secure airtight seal.
- Surface moisture from food quickly vaporizes building pressure in the steam zone to 12 psi. A pressurized cooking environment prevents further
- Moisture released from food. This pressure creates a barrier that effectively seals in the food’s natural juices and seals out excess oil for a flavoured and healthier product.
- Pressure increases turbulence at lower level for fast, energy-efficient cooking. Henny Penny’s rectangular fry pot promotes random turbulence and tumbling action for even, consistent cooking.
- Cold zone beneath the heating allows crumbs to accumulate without scorching prior to filtering. (velocity series doesn’t include this feature.
- Hot oil is drained through a disposable filter envelope into a filter pan then pumped back into frying pot ready for immediate use.
KEY FEATURES
- Rectangular fry pot for consistent cooling.
- Sustainable design and operation.
- Long-lasting stainless steel construction.
- Built-in filtration from manual to automatic.
- Lower energy required and cost to operate.
- Lower cooking temperature in a short cook time.
- Pressure Fryers provide short cook time at lower temperatures.
- They seal moisture and seal out excess cooking oil.
- Reduce operating costs with long oil’s life with less energy consumption.
