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Fryers - Special Types - Pressure

  • Energy Input: 57,500 to 90,000 Btu/h
  • Small, inexpensive, rapid cooking, high-production fryer - primarily used to cook chicken
  • Airtight lid creates pressure build up (approximately 12 psi) from moisture released from food at start of cooking; uses controlled low pressure for faster cooking
  • Fries food moist and tender inside, hot and crispy outside
  • Seals in moisture and natural juices, less grease absorbed by food product; less food shrinkage and higher yields
  • Rapid sealing reduces flavor transfer and kitchen odor
  • Saves energy, cooking oil and time
  • Automatic basket lift not an option
  • Opening/closing lid requires extra time
  • Product not visible during cooking