Ten Facts about Commercial Pressure Fryers

Commercial pressure fryers have been around for decades. Colonel Harland Sanders was the catalyst behind the development of commercial pressure fryers. Among his favorite cookers was the Collectramatic®, designed by Winston’s founder, Winston Shelton. Shelton perfected the early fryer designs of the 60s, creating the fryer that the Colonel preferred. Over 50 years later, the Collectramatic brand is still going strong.

Here are some interesting facts about pressure fryers.

FACT #1

Tough Old Birds

When fried chicken first became popular as a fast food, the poultry industry wasn’t what it is today. Back then, chickens took nearly twice as long to grow to maturity. That extra time meant they built up a lot of collagen and connective tissue, making the meat tougher. Because pressure frying raises the boiling temperature of the water, it helps the chicken’s internal moisture to break down that tissue, tenderizing the meat.

Fast forward to today. Poultry matures in about half the time as in the 50s and 60s. The high pressure and temperatures needed to cook the old birds are no longer needed. Since the birds are not as tough, cookers can use a lower pressure to get the same tender results. Being able to cook at lower pressures and temperatures reduces energy consumption and makes for a safer kitchen. Lowering the cooking temperature also extends the cooking oil’s life, helping operations be more profitable.

FACT #2

Put a Lid on It!

The lid on a pressure fryer seals the cooking vessel, allowing pressure to build. This is critical because once pressure builds, it raises the boiling point of water. Raw chicken, by its nature, is a pretty moist product. The chicken itself provides the steam generated during cooking. As pressure rises, less of the chicken’s moisture is lost, and it cooks faster. The end product is more tender and juicier than open-fried chicken.

There’s also a balance of pressure going on inside the pressure fryer. The pressurized cook pot forces hot oil at the surface of the food. But moisture within the food is also trying to expand as it cooks, creating an opposing pressure. The effect is two-fold. The food’s internal pressure balances the external pressure. This speeds up cooking and prevents the food from soaking up much excess oil.

FACT #3

It's Not Just for Bone-in Chicken

While it is true that the vast majority of product cooked in pressure fryers is bone-in chicken, that’s not the only food that can be cooked in them. Boneless items like chicken filets, tenders, and nuggets are also excellent when cooked in a pressure fryer. And pressure fryers aren’t limited to chicken. Proteins with natural juices like steaks, ribs, and pig’s wings can be pressure fried. Potato wedges are also the bomb when pressure fried.

FACT #4

Pressure Fryers Can Do Double-duty

Many pressure fryers are only capable of pressure frying. However, Collectramatic pressure fryers can both pressure fry and open fry. Open frying is as easy as leaving the lid up. Certain foods produce better results when open-fried. These tend to be foods with heavier breading or more delicate foods like fish, shrimp, or french fries.

Being able to both pressure fry and open fry in the same unit is beneficial for operations with tight space constraints. It offers the best of both worlds.

FACT #5

Pressure Frying Extends Oil Life

You might think that pressure and open fryers consume equitable amounts of oil. But pressure fryers are more frugal with their oil. It’s because of oil’s chemistry.

There are three culprits when oil breaks down – heat, air, and moisture. Pressure frying helps with all three. Pressure fryers cook at a lower temperature, which helps prevent scorching. Having the lid down and the fryer under pressure minimizes the contact between the air and the oil, reducing the oil’s oxidation. And because pressure frying seals most of the food’s moisture inside the food, it cuts down on the degradation of oil by water contamination.

FACT #6

Pressure Frying Makes Food Less Greasy

Any time you use oil as a cooking medium, there is a potential for greasiness. But if cooked properly, pressure-fried food isn’t greasy. This can be minimized by managing the temperature of your cooking oil.

Most operators use a stair-step approach to oil temperatures. Food starts in the fryer at a higher temperature, which generates steam (and pressure), and helps the breading set on the food. Next, the oil temperature is dropped so that the food can cook thoroughly without burning the breading. This temperature management will minimize the amount of oil that is allowed to soak into the food. Because moisture is sealed within the food, it emerges juicy, not greasy.

While food that has been open-fried can be crispy, the higher amount of oil that can soak into the food while it’s cooking means that this food will lose its crispiness after a short time, making it unsaleable.

FACT #7

Round Fry Pots are Naturally Better

Fry pots come in two basic shapes: round and rectangular. For a variety of reasons, round pots are the better option. Round pots allow the entire cooking vessel to be encircled with heating elements. This facilitates even heat distribution and better oil circulation.

Round pots are inherently more durable. A round vessel only requires one weld seam. Seams are naturally the weakest point in the pot wall. While actual seam failures are rare, they can happen. It’s the reason most manufacturers place a limit on a pressure fryer’s helpful lifetime. Collectramatic round pots have operated in restaurants for up to 25 years. Rectangular pots require multiple seams, increasing the odds of future problems. Round pots just last longer.

FACT #8

Mo' Pressure, Mo' Flavor

Pressure frying naturally imparts better flavor to food. As mentioned previously, open frying can transfer the oil’s flavor to the food, overpowering the food’s natural flavors. In contrast, pressure frying seals in the food’s natural flavors and prevents excess oil intake. This results in better flavor and allows the food to lock in moisture.

FACT #9

Consistently Good

Consistency is critical in commercial kitchens. Your customer expects the same high quality every time they visit your operation. Pressure fryers make that possible. The sealed environment of a pressurized fryer allows you to cook at the exact pressure and temperature you want. Computerized controls remove all the guesswork.

In contrast, open fryers are subject to variations in their environment (ambient temperature, barometric pressure, etc.) that can have a negative effect on the fryer. Consistency is much easier to achieve under pressure.

FACT #10

Keeping Costs in Check

Pressure fryers are simply more efficient than open fryers. They use less oil and make that oil last longer. They have shorter cooking cycles, which saves electricity. And chicken cooked in a pressure fryer stays fresh longer, which reduces waste. Pressure fryers are an all-around win-win.

Want to know more about pressure fryers? Fill out our contact form, and we’ll be glad to talk to you about your needs and how Collectramatic fryers can be the answer to the challenges you’re facing.

Essential Commercial Kitchen Equipment Needed for Chicken Recipes

Chicken is a ubiquitous protein. The average American consumes over 100 pounds annually. In an increasingly health-conscious world, chicken is considered healthier than most red meat. If you’re a foodservice operator (or planning to be), you should consider expanding chicken options on your menu. Chicken is nutrient-dense, relatively inexpensive (at the moment), and can be prepared in many ways.

The equipment you’ll need to prepare the chicken depends on what kind of chicken you plan to serve. Operators should consider three categories of equipment when expanding their chicken offerings: fryers, ovens, and holding cabinets.

Fryers

When we think chicken, most of us probably think first of fried chicken. It’s a large share of the fast food market. In an industry survey, eight of the top 50 restaurants in the United States are fried chicken concepts.

If you anticipate offering fried chicken, you’ll obviously need a fryer. Pressure fryers are a great option. There are multiple advantages to using pressure fryers. They cook faster and more consistently than open fryers. Cooking oil lasts much longer. And customers often prefer the taste and texture of chicken prepared in a pressure fryer, according to some fast food operators.

Pressure frying is ideal for breaded bone-in chicken, wings, filets, or tenders with traditional breading. Winston’s Collectramatic® pressure fryers check off all the boxes. They are highly efficient, available in 4-head and 6-head capacities, and have minimal moving parts. They are true workhorses with decades-long lifespans.

Any Winston pressure fryer can also be used as an open fryer by simply removing the lid. An open fryer may be your best option if you primarily serve more delicate or super crispy foods, such as fish, seafood, double-breaded chicken, fries, onion rings, etc. Your specific menu will determine the best choice. Of course, the Winston team will be happy to advise you on your decision.

Commercial fryers are available with either gas or electric power. Your local energy infrastructure will determine which is a better option for you. However, Winston’s Collectramatic Fryer line is only available as electric.

Whatever type of fryer you choose, you’ll need to filter your cooking oil periodically. Some fryers have the filter integrated into the fryer itself. Winston offers a stand-alone shortening filter. The advantage of this is that a single filter can be used to service multiple fryers. The Winston filter is easy to move and has a low profile to make it easy to store out of the way when not in use.

Cook and Hold Ovens

Of course, fried chicken isn’t the only chicken consumers crave. Chicken lends itself to various preparation methods, such as sous vide, roasted, poached, baked, grilled, and more. It can be the main entrée or the base of a delicious stock – the possibilities are almost endless. Fortunately, so are the applications you can accomplish in a CVap oven!

CVap ovens use controlled vapor heat and dry air heat to create the ideal cooking environment for almost any type of food. CVap can replace most of the cooking equipment in your operation. Importantly, CVap ovens allow you to scale up your production. Capacities of up to 14 shelves allow for high production in a small footprint. Imagine trying to match that production scale with immersion circulators, woks, or kettles.

Do you serve barbecue? You can add the Winston Smoker Box accessory to your CVap oven to convert it into a traditional smoker. Bear in mind that once you add a smoker to a CVap oven it will no longer be a ventless oven and will either need to be under a hood or rolled to a safe outdoor spot.

Staging chicken is another great application in CVap. Simply put, staging is cooking food to a temperature just below the serving temperature and holding it there. When an order comes in, the food can be pulled from the oven, finished on a grill or skillet, and served to the customer in a fraction of the time it would take to cook from raw. This is an effective process no matter what your center plate protein is, but it’s particularly powerful in a chicken program.

Holding in CVap

CVap technology was initially developed for holding cabinets. Of course, the technology has evolved as an incredibly precise cooking technology. Hot holding continues to be a critical process in most kitchens.

CVap ovens can do double duty as holding cabinets. This prevents food from overcooking and frees staff from constantly monitoring the oven. It also makes it possible to cook overnight, removing the need for staff altogether. Holding serves a double function. It maintains product quality over time, improving service and reducing waste. It also improves efficiency by keeping the high-quality product at hand and accessible.

CVap Holding Cabinets offer the same incredible precision as CVap ovens. CVap cabinets are also a perfect partner for fryers. For example, fried chicken can be held in the cabinets for extended periods, making it possible to build up inventory for rush periods. CVap cabinets offer a superior hold by keeping chicken crisp without making it soggy or drying out, especially when compared to chicken in lower-tech holding appliances, such as heat lamps or dry, hot boxes.

Holding isn’t limited to fried chicken. CVap cabinets are also great for holding more succulent dishes. They can simultaneously hold sides, such as mashed potatoes or mac & cheese, with the same precise hot hold.

Poultry in a Post-Pandemic World

According to poultry industry reports, consumers have fundamentally changed their habits, compared to the pre-COVID-19 world. Consumers are spending more now, to regain opportunities they missed during the pandemic. Experts recommend that chicken brands should position themselves as a splurge, rather than highlight chicken as the value protein, to attract these consumers.

The report went on to say that brand loyalty took a hit during the pandemic. This may provide an opportunity for other chicken concepts to charm customers away from the more established operations. Perhaps there’s never been a better time to expand your chicken offerings. Contact us to discuss how Winston can help your operation take advantage of the changes in chicken.

Want to Know More?

We’ve done a fair bit of research into chicken. Here are a few of our chicken blogs to get you pondering poultry.

Chicken Chicken Noodle Soup chicken wings Collectramatic CVap Fryer frying chicken holding holding cabinet holding chicken

10 Key Features to Look at Before Buying the Pressure Fryer

People love fried chicken. A recent poll found that a whopping 95 percent of Americans like eating fried chicken. The southern staple has grown in popularity for the past 50 years (thanks primarily to good ol’ Colonel Sanders and his addictive herbs and spices). Fried chicken is a butt-kicking addition to any menu.

If you plan to serve lots of fried chicken, consider buying a pressure fryer. These fryers are fast and cook excellent fried chicken. An added benefit to pressure frying is its lower cooking temperature. Pressure fryers cook at a much lower oil temperature than open fryers. Pressure fryers typically operate in the 285°F to 310°F range, versus the open fryer’s 350°F to 375°F range. Cooking under pressure at lower temperatures results in very moist chicken and longer oil life.

There are key features and qualities to look for when buying a pressure fryer.

Ease of Use

Good help is hard to find. The last thing you want is a fryer that requires a rocket scientist to operate. The simpler it is, the better.

Collectramatic^® fryers have had the same simple design for over 50 years. They are the epitome of if it ain’t broke, don’t fix it. Sure, over the decades, they’ve been improved with additional safety features and computerized controls. But the basic mechanics of them are pretty much unchanged. They are push-button-easy to operate. Minimal moving parts also make them easy to fix.

Cold Zone

Oil (or shortening) is the lifeblood of fryers and a major ongoing expense. If you can extend the life of your oil, it’s money in your pocket. A fryer’s cold zone sounds counterintuitive, but it serves a purpose. The cold zone is an area near the base of the fryer’s cookpot (or cooking vessel). Bits of breading inevitably break off as chicken fries.

If these bits, or cracklings, remain in the hot cooking zone, they will scorch and eventually ruin the cooking oil. The cold zone uses gravity filtration and thermal circulation to collect the cracklings as they sink through the cookpot. This prevents them from burning, extending the life of the cooking oil, and reducing the need for filtering. The cold zone also helps save on labor, as you can cook up to 20 rounds of chicken before stopping to filter.

An added benefit to pressure frying is its lower cooking temperature. Pressure fryers cook at a much lower oil temperature than open fryers. Pressure fryers typically operate in the 285°F to 310°F range, versus the open fryer’s 350°F to 375°F range. Cooking under pressure at lower temperatures results in very moist chicken and longer oil life.

Capacity

When it comes to pressure fryers, bigger is better, right? Maybe. It all depends on how much chicken you anticipate serving on an average day. For example, Winston’s Collectramatic Fryers are available in 4-head and 6-head sizes. The 4-head can cook up to 14 pounds of chicken in a single load. The 6-head cooks up to 18 pounds. Winston isn’t the only fryer on the market. There are larger fryers available. But you may want to consider whether it’s better to invest in one larger fryer or two or three smaller ones. For example, three Collectramatic Pressure fryers can cook 18 heads of chicken. Our biggest competitor’s 8-head fryers can only cook 16 heads in the same footprint. And three Collectramatics cost less than two of the other guy’s fryers. It’s simple math – more capacity for less money. Having several gives you more flexibility to deal with the restaurant rush and slow periods. And having more than one fryer allows you to continue cooking even if one of the units goes down for service.

Filtering

Fryers will need to be filtered periodically. Otherwise, your oil will start to get funky, which will also make your chicken funky. Funky chicken is an awesome dance, but nobody wants to eat it. A well-designed fryer is engineered to minimize the need for filtering. Collectramatic fryers, with their cold zone, can cook up to 20 rounds before filtering. This extends oil life, which lowers your operating costs.

Cook Pot

Every pressure fryer has a cook pot. This is the chamber that pressurizes to cook the chicken. They come in two basic configurations: square and round. We recommend a round. The round cylindrical shape encourages oil circulation, which reduces cool spots. Additionally, round pots have a single weld seam, whereas square pots may have seams in each corner. Seams can be a structural weak point. By its nature, a single seam is less likely to cause issues than four seams. A broken seam is often the most expensive part to fix.

Programmability

Pressure fryers are more complex than having a simple on/off switch. Many customers (including our largest fryer customers) have particular time and temperature settings that they use to achieve the best results. Rather than having to enter settings each time, the best pressure fryers have programmable channels, capable of holding multiple settings.

Winston’s Collectramatic Fryers have eight preprogrammed channels. Each can be re-programmed to suit the user’s needs. The controls can even be programmed with multiple temperatures per channel, to accommodate all menu items.

Winston’s Collectramatic Fryers have eight preprogrammed channels. Each can be re-programmed to suit the user’s needs.

Simplicity

It’s a simple fact that the more moving parts a machine has, the more likely that machine is to wear out or break. When it comes to pressure fryers, simpler is better. Collectramatic fryers aren’t the fanciest machines, but they have a reputation as being the most durable pressure fryers out there. A properly maintained Collectramatic can last over 20 years. This is because of a time-tested basic design and the fact that they have very few moving parts. Fancier isn’t always better.

Safety Features

Any machine that combines hot cooking oil and pressure can be dangerous if not used properly. The best pressure fryers are as idiot-proof as possible. Consider what safety features any fryer you’re considering purchasing includes.

Collectramatic fryers have several built-in features. These include:

High-Limit Thermostat

Automatically shuts off if the fryer gets too hot (over 410°F).

DVI Alarm

The DVI (Drain Valve Indicator) alarm sounds and disengages heaters if the power switch is on, and the drain valve is opened. When the heaters are exposed to air while they are engaged, they can start a fire. The DVI alarm instantly alerts the operator that they are creating an unsafe situation.

Lid Lock

Prevents the lid from being opened before the release of pressure through the lid valve.

Aqualert

Software that automatically detects the presence of water in the cookpot. Automatically shuts off the fryer to allow corrections.

Power

Pressure fryers are either powered by electricity or natural gas. The type you choose will depend mainly on the power you have available at your location. Major metropolitan areas usually offer you a choice, with both utilities readily available. But outside of cities, infrastructure like natural gas lines may not exist. If you’re going with an electric fryer, you’ll want to have an electrician install it. These fryers pull a lot of power. You’ll want a professional to verify that your existing electrical infrastructure is up to the task.

Weigh Your Options

We know, that’s a lot to consider. Pressure fryers ain’t cheap, no matter what brand. Make sure to get the biggest bang for your buck by choosing the fryer that checks the most boxes for your needs. One last thing you might want to consider – Collectramatic Pressure Fryers can also open fry. It’s as simple as leaving the lid open. Believe it or not, that’s a capability most competitors don’t have. If you’re offering other fried foods in addition to chicken, it’s an option you’ll want to calculate into your decision.

Collectramatic fried chicken Fryer pressure fryer

The Best Practices for Oil Filtration

Americans love our fried foods. According to some estimates, as much as a third of the U.S. population eats fried food every day. Fried foods are fast, convenient, and dang tasty. What do all fried foods have in common? Oil. And the #1 way to keep that oil working for you is to adopt the best practices for oil filtration.

Oil (or shortening) is the muscle behind frying. A highly effective cooking medium, it quickly transfers thermal energy into food. Frying under pressure boosts that speed even further. The core truth of frying is that your food will only be as good as your oil. You could be frying the most amazing products, but if your oil is crappy, your food will be crappy. You’ve got to show your oil some love.

Oil isn’t cheap. It’s one of the most significant operating expenses for some operations. Adopting best practices extends oil life, allowing you to get maximum use out of every drop. Critically, the most effective way to maintain oil is by filtering. Every fryer manufacturer has its own recommended filter procedure. We’re discussing the best practices for Collectramatic® fryers.

Passive and Active Oil Filtration

Filtering takes two forms: passive and active. Both are important.

Passive filtering involves passing the oil through a filter medium to remove particulate matter. Winston’s Shortening Filter is designed specifically for use with Collectramatic Fryers. However, you may use our filter with virtually any commercial fryer. It uses paper filter material to passively filter oil. The filtering process is simple. You can view it here.

Active filtering involves using a chemical powder to polish the oil. It acts like a magnet that attracts and removes food debris and extracts soluble liquid impurities, dissolved flavorants, and odors that spoil fried food. Examples of filter powers are Fryclone and Magnesol. Although active filtering isn’t needed as frequently as passive filtering, it is equally important. Winston recommends polishing the oil at least once each day

How Often Should you Filter?

Collectramatic fryers have a unique design that reduces the frequency of filtering. Nonetheless, our fryers need periodic filtering to maintain high quality. How often depends on the fryer size. The six-head fryer needs filtering approximately every 20 rounds (or 360 pounds of chicken). The smaller four-head fryer needs it every 30 rounds. Or put another way, oil should be filtered after 120 heads of chicken have been cooked. And as mentioned before, we recommend polishing the oil at least once daily.

Why Bother Filtering?

It’s all a matter of taste or flavor. Anything that negatively affects the flavor of your oil will have a similar effect on the food in the fryer. Filtering removes cracklings, debris, impurities, and other materials that can spoil oil flavor. Without the best practices for oil filtration, this will happen sooner rather than later.

Oil degradation isn’t limited to cracklings and contaminants. It’s also subject to oxidation and breakdown from excessive heat. The hotter the cooking temperature, the faster oil will break down. You will replace all oil eventually, but regular filtering and polishing will enable you to maximize its lifecycle.

Of course, you always have the option of just dumping your oil and refilling with fresh oil. But then again, you can pile cash behind your building and light it on fire too. The results are the same.

Collectramatic filter Fryer fryers oil pressure frying

Essential Fryer Accessories Your Commercial Kitchen Needs

America loves fried food. It’s a love affair that’s persisted for decades. If your operation serves fried foods, you need a great fryer. And to make the most of that fryer, there are essential commercial fryer accessories that will make your job easier (and your fried food better).

There are many commercial fryer brands. Honestly, we’re not here to discuss the competition. The best commercial fryer is our Collectramatic®. Hands down.

What kind of equipment is used for commercial frying?

Like most fryer brands, Collectramatic fryers are available in two configurations: pressure and open. Likewise, the fryers offer 4-head and 6-head capacities. Deciding which configuration and size are right for you depends on your menu and volume.

Pressure Fryers

Pressure fryers serve a dual purpose. They speed the cooking process, and help tenderize the meat. Pressure fryers were developed and improved by such industry pioneers as Harland Sanders and Winston Shelton. During the post-war boom, fast food operations exploded in popularity. Fried chicken took the country by storm. The poultry of that era was quite different from modern breeds. Mid-century poultry was tougher, with lots of connective tissue. Cooking food under pressure helped to break down that connective tissue, while simultaneously speeding the cooking process.

Poultry has changed quite a bit. Today’s chicken bears little resemblance to its 1960s cousins. But the advantages of pressure frying remain the same. Of course, if you’re serving fried chicken, it’s a no-brainer to pressure fry. But the same advantages that make Collectramatic pressure fryers perfect for chicken also make them ideal for other proteins that have lots of connective tissue. Think ribs or pig wings. One advantage of Collectramatic pressure fryers is that they can be used to both pressure fry and open fry.

Open Fryers

As the name implies, open fryers are just that – fryers that don’t have a lid. They are ideal for foods that don’t require tenderization, such as tenders, poppers, fish, or shrimp. Open fryers offer a gentler cooking process and are perfect for cooking battered foods to crispy perfection.

What kind of commercial fryer accessories do I need for my kitchen?

Regardless of which Collectramatic configuration you choose, the essential frying accessories are the same.

Included Accessories

Every Collectramatic fryers ships from the factory with these accessories:

A clamshell basket (or quarter rack basket)
A drain hook
A pair of heavy-duty gloves
Two collector gaskets
A spatula

A Teflon brush
A long collector
A heat plate
Pressure fryers also include two lid gaskets

Optional Accessories

Winston Shortening Filter

Although it’s listed here as optional, Collectramatic owners really need to invest in a Winston Shortening Filter. These powerful filters are designed to quickly filter impurities from the cooking oil and pump the cleaned oil back into the fryer. Winston’s filters are designed to move easily, so you can service multiple fryers with a single filter.

Filter Paper

Of course, each time the cooking oil is filtered, the paper filter will need to be replaced. Filter paper can be ordered in a range of quantities.

Baskets

As mentioned before, Collectramatic fryers include a basket. But Winston also offers several specialty baskets, including open, chicken liver, shoestring, and fillet baskets.

Shelves and Sets

Quarter rack baskets are designed for loading and unloading with minimal tonging or handling. Acquiring additional shelves and frame sets can boost your commercial kitchen’s efficiency.

Tray Cart Basket Stand

The tray cart provides a space to easily hang open baskets and remove the cooked chicken.

Displacer Tool

The displacer tool is a simple but effective tool used to force oil out of the fryer’s collector. It displaces oil from the collector and into the drain, making the collector easier and safer to remove.

Collector Tool

As anyone who had removed a collector for a Winston fryer can tell you, the seal between the collector and the cookpot can be a challenge to break. This simple tool slides beneath the collector. Consequently, it allows you to leverage foot power, making the collector much easier to remove.

Although it’s possible for Collectramatic fryer operators to get by without some of these commercial fryer accessories, including them in your kitchen can help make boost your kitchen’s safety and efficiency. You’ve already got the world’s best fryer. Make the most of it with genuine Winston fryer accessories.

Collectramatic commercial kitchen fried foods fryer accessories frying equipment open frying pressure fryer pressure frying

Cooking Plant-Based Meat Options

Plant-based proteins have trickled into retailers across the US and have been, dare we say, adopted into our everyday life. As more people search for ways to eat healthier and reduce their impact on the environment, plant-based meat substitutes are increasing in popularity across dayparts and in multiple formats.

We wanted to test how well these retail products performed in our foodservice equipment. We purchased a variety of plant-based proteins, including burgers, breakfast sausage links and patties, breaded chicken patties, tenders and nuggets, and Italian meatballs.

Cooking:

The Collectramatic Fryer was set to fry all of the breaded items at 350°F; the protein patties, tenders, and spicy nuggets.

For the meatballs, breakfast patties, and sausage links we had an RTV705 Retherm Oven set to 200°F vapor/350°F air. We inserted a pan into the oven to preheat, to simulate searing for the sausage links.

We went old school on the Beyond Burger patties. They were chargrilled at medium low heat to internal temperature of 165°F.

Holding:

We set the CHV705 Cook and Hold Oven to hold the crispy fried items at 135°F vapor/185°F air.

The HBB Hold and Serve Drawer was set to hold at 140°F /+4 (148°F) for all of the “softer” products: meatballs, sausage patties, sausage links, and the burgers.

We evaluated everything immediately after cooking, and again after about 40-60 minutes of holding.

Results:

From a frying perspective – the Collectramatic fryer was on point. Products cooked perfectly, and came out crisp and golden.

The RTV oven did a great job as well on cooking the breakfast patties and links.

This was our first attempt at cooking and holding multiple plant proteins. Consequently, these settings worked very well.

We would consider tweaking the holding settings in future attempts. The vapor setting was fine. The air setting kept most of the plant-based foods well, but some items, such as the protein patties and the chicken tenders started to show some cupping, which could indicate too much drying. But their temperature held constant.

The biggest surprise was that the Beyond Burgers improved with holding. They were a bit soft and spongy when first pulled from the grill, but they firmed a bit in holding, which for us, made the texture better.

Honestly, most of the plant-based proteins are surprisingly good. It’s amazing how closely food scientists, research & developers and manufacturers have been able to mimic the look and consistency of actual meat. The flavor on most products is good, though some of our more finicky tasters wrinkled their noses a bit at some of the flavors. Perhaps it’s best to think of these products not as being identical to their animal-based versions, but as a suitable and palatable alternative.

collectrmatic CVap Oven plant plant based plant-based

Brining Chicken Wings

Brining is an age-old method of enhancing the flavor and quality of proteins. Traditionally, it’s a salt and water mixture, but other spices or flavorings can be added.

Why brine? It has a lot of advantages – key among them is adding flavor. Let’s face it, some proteins, like chicken, just don’t have that much favor be themselves. Brining adds a savory kick to the food, enhancing the flavor.

Besides adding flavor, brining also increase liquid absorption by the food, making for a juicier end product. It can also help dissolve some muscle fiber, resulting in a more tender final dish. Kitchn.com has a fascinating article on the science behind brining. It’s worth a read.

We took on chicken wings for our brining day.

The Brine Recipe

1 Gallon Water
¾ Cup Salt
2/3 Cup Sugar
Chicken Wings – separated Jumbo size Party Wing (Restaurant Depot)

The Brining Process

Combine ingredients and stir until all grains are dissolved. (*Note – if using warm/hot water, please be sure to allow mix to completely cool before adding to chicken wings. Lukewarm water and raw poultry are a MAJOR foodborne illness risk). This is enough brine for approximately 20 lbs of wings.
Add wings to a large container. Pour brine, making sure all wings are submerged.
Store brined wings in the refrigerator for at least a couple of hours. Wings can be brined overnight.

Once brined, the wings are ready for the desired cooking process. Here are a couple we really liked!

Staged, then Fried

Our equipment for this portions was a CVap® Cook and Hold Oven and a Collectramatic® Fryer. Both are built by Winston Foodservice.

The Staging Settings

Cook Time: 1 hour
Vapor Temp Range: 190-200°F
Air Temp Range: 200-220°F

The Process

Place wings on a rack lined full sheet pan, single layer and spaced. The rack elevates the wings off the pan. This elevation, combined with good spacing, allows the wings to cook more evenly.
Check product temperature as it approaches one hour mark. Full staged wings should have an internal temperature between 165-175°F.
Deep fry at 350°F for approximately two minutes. We were targeting a 200F endpoint temperature.

The staged/fried wings had a crispy skin texture and a tender, juicy bite. The brine gave them a nice seasoned and savory flavor.

Smoked Wings

We smoked the wings in a CVap Cook and Hold Oven, using Winston’s Smoker Box and mixed wood pellets.

Smoker Program

Cook Time: 60-90 minutes
Vapor Temp Range: 170-180°F
Air Temp Range: 320-330°F
Smoker Box Timer: 60-90 minutes (reflect the cook cycle)

Place wings on a rack lined full sheet pan, single layer and spaced. The rack elevates the wings off the pan. Combined with good spacing, it allows the wings to smoke more evenly. Endpoint temperature of the wings should be between 180-190F.

The finished smoked wings had a firm skin texture. The bite was smokey, juicy, and perfectly seasoned.

About The Author

Winston’s Corporate Research Chef, Samantha Brown, is an industry veteran. She has nearly 25 years of foodservice plus research and development experience and has even appeared on Diners, Drive-Ins, and Dives.

SDBrown@winstonind.com

brine brining CVap wings

What is a Commercial Pressure Fryer?

Commercial pressure fryers are very different from household fryers or commercial open fryers.

Fried food’s appeal is universal. You can easily find fried foods anywhere. Southern fried chicken, beer-battered fish and chips, you name it – thanks to their crispy texture, delicious flavors, and tantalizing aromas. Ultimately, that’s why many restaurants are likely to have fried products on the menu.

If you want to add fried foods to your menu, or are looking to replace existing frying equipment, read on to learn why you should consider a commercial pressure fryer (and specifically, a Collectramatic® Pressure Fryer).

As the name suggests, commercial pressure fryers rely on pressure cooking techniques. Cooking oil cooks food within an enclosed cooking vessel. Once food products are loaded into the fryer, a lid is latched down, creating an air-tight seal. Consequently, as food cooks, it produces steam. Steam builds pressure within the fryer. It is this pressure that speeds the cooking process.

Naturally, the key difference between open (or deep) fryers and commercial pressure fryers is the enclosed pressurized environment. This makes a dramatic difference in the food’s cooking temperature, cooking duration, and the quality and consistency of the end product.

The Science Behind Pressure Frying

Want to know why foods cooked in a pressure fryer are so much tastier than their open-fried counterparts? Curious about why pressure frying is so much more efficient?

The pressure built up in the enclosed fryer increases the boiling point of water. This means water exceeds 212°F before turning to steam. Because of that, most of the food’s liquids that would have been evaporated at a lower boiling point in an open fryer are retained as internal moisture, resulting in a much juicer end product.
Pressure build-up internally also helps increase the overall temperature of the steam inside the fryer, allowing the food to cook faster. Similarly, pressure cookers also maintain the same temperatures and pressures with every batch, ensuring consistency across all batches. In contrast, open frying lacks consistency, as temperatures can be easily affected by the environment.

Check out this fun video for a basic explanation of pressure frying.

Why Should You Get a Pressure Fryer for Your Commercial Kitchen?

Still undecided on whether a pressure fryer is right for your restaurant?
Read on to learn why many operators have opted to invest in this equipment.

Faster Cook Times

During rush periods, there is no time to lose. Food has to be out of the kitchen as quickly as possible. You do not want an open fryer slowing service.

The good news is that commercial pressure fryers cook much faster, allowing you to speed up your production and serve more customers.

Better and More Consistent Flavor

Any operator will tell you that flavor and consistency are key to customer satisfaction. While that is not easily achieved, pressure fryers can help you get it right every time. This is thanks to its heating and pressure systems, and computerized programming. Serving consistently juicy, crispy fried foods in every batch is made easy.

Healthier

Calling fried foods healthy sounds like a stretch. However, it is essential to note that pressure frying is a healthier cooking method than other high-volume fryers. Pressure frying heats food’s internal moisture and uses that moisture to cook from within. This creates vapor pressure within the food product. This pressure, pushing outward from the food’s interior, helps prevent oil from soaking into the food, ultimately lowering the amount of fat absorbed into the product, as compared to open frying.

Cost-Effective

Certainly, oil reduction is not just a health benefit. On the other hand, it is also a significant cost-benefit. Using less oil and the maintaining oil quality for longer periods helps save on oil consumption overall. Similarly, faster cooking times also help to lower energy consumption. How’s that for cost-effective?

Convinced of the benefits that a pressure fryer can bring to your operation? The next step is to find a suitable fryer. When it comes to an important investment like this, there are several key areas you need to note. We, of course, recommend our Collectramatic Pressure Fryers.

Features

Certain features enhance the effectiveness of pressure fryers. Look for features that help your team reduce their workload.

Winston’s Collectramatic LP56 High-Efficiency Pressure Fryer include the following features:

The patented cold zone uses gravity filtration to prevent cracklings from scorching and ruining your oil. This allows up to 360 lbs. of chicken (or other food products) to be fried between filtrations.
6-head capacity (or 18 lbs. of food product)
75 lbs. shortening (or oil) capacity
8 preprogrammed (and programable) channels
Choice of clamshell or quarter-rack basket systems. Quarter-rack systems minimize tonging and handling of chicken. Shelves can be moved from basket to sheet pan without tonging each piece individually.
Built-in safety features, such as an automatic shutoff if the fryer gets too hot (over 410°F), and an alarm that automatically disengages the heaters if they are inadvertently allowed to be exposed to air.

Add a Winston Shortening Filter to get the most from your Winston fryer. The filter is built for mobility. Consequently, you can use a single filter unit to service multiple fryers.

The Most Trusted Brand

Winston offers commercial fryers in both pressure and open configurations. Check out their entire fryer product line here.

For over 50 years, Collectramatic Fryers have been leaders in the foodservice industry. Originally designed for Harland Sanders (yes, Colonel Sanders), they’re a reliable workhorse. Built with only a few moving parts, they last for decades (with regular care and maintenance, of course). Simple to operate, clean, and maintain, Collectramatic fryers will keep you frying, and keep your customers happy and fed.

Five Things to Know When Purchasing a Commercial Fryer

Chicken is a customer favorite. According to the National Chicken Council, Americans now consume nearly 100 pounds per capita annually. Customers consume more chicken than beef or pork every year. This is why operators should make serving the best chicken a priority. Offering this customer favorite comes with a few “need to knows” that every foodservice professional should consider before purchasing a fryer.

1. Pressure fryers produce better chicken (and cost less to operate).

Collectramatic Pressure Fryers consistently produce tastier chicken. The fryer design makes a difference in food quality. Expert operators have told us how they can taste the difference between chicken cooked in a Collectramatic fryer and other pressure fryers.
In pressure fryers, a pressurized bubble forms around chicken, trapping in natural juices, nutrients, and flavor. There is minimal flavor transfer, and chicken cooks faster than in open fryers. The frying process decreases wait times, while producing consistently good chicken.
Collectramatic Pressure Fryers typically cost less to operate. The TCO on these fryers is low, offsetting up-front costs. Pressure fryers cook chicken at a lower temperature than open fryers, requiring less energy over the life of the fryer. Lower temperatures also extend shortening life.

2. Open fryers make good chicken too.

If a pressure fryer is not an option, commercial open fryers produce delicious chicken as well. There are many different commercial open fryers. Collectramatic Open Fryers, like the OF59C, are made for high-volume operations. Chicken isn’t the only delicious fried food. Some food products, like jalapeno poppers or butterfly shrimp, are best when open fried.

3. Programmable presets are important.

When purchasing a commercial fryer, operators should look for fryers with programmable presets. These presets ensure a consistently high-quality product and reduce the amount of training and labor. Look for units with enough storage channels to add future presets to accommodate menu changes.

4. Clean oil is an essential part of producing good chicken.

Oil (or shortening) is a factor to consider during the buying process and daily operations. Clean oil produces better chicken. Collectramatic fryers use simple gravity filtration to keep oil fresh longer, extending the length of time between mechanical filtrations.
Oil starts to break down when cooking temperatures exceed 360°F. For that reason, Collectramatic fryers have a maximum temperature of 360°F. Most cook cycles involve settings lower than this temperature. When oil breaks down, it should be filtered promptly to ensure a quality, consistent product. Oil life can also be extended by maintaining a consistent level and avoiding overfilling cookpots.

5. It’s important to keep chicken fresh and at a correct hot temperature before serving.

For some operations, serving quality chicken only concerns frying, because the product is immediately served. Other operations require a heated merchandiser or holding cabinet that keeps chicken at the correct safe temperature. One of Winston’s other product lines is CVap® holding and cooking equipment. CVap Holding Cabinets are particularly well-suited for holding fried chicken. CVap’s unique dual-heat system keeps chicken hot and just-cooked fresh for extended periods. This helps you power through rush periods with minimal delays and no sacrifice in food quality.

Why Choose Winston Collectramatic Pressure Fryers?

American-built Quality

Winston manufacturers all our fryers and controls in our Louisville, Kentucky headquarters/ We don’t rely on third-party vendors. Rigorous engineering and testing assure that each fryer we sell is built to the highest quality standards. Our experienced, dedicated workforce build pride into every product we ship.

We Make Life Easy for Servicers

No matter what brand of commercial fryer you choose, at some point it will need to be serviced by a skilled technician. Collectramatic Pressure Fryers are well known in the industry as being easy to work on. So, when the time comes for maintenance, your technician will thank you.

Smaller Footprint

Bulky cooking appliances that take up too much space in your commercial kitchen cause problems – safety concerns, workflow disruptions, and frustration, to name a few.

Collectramatic Pressure Fryers have a well-engineered, compact design with a smaller overall footprint than our competitors, to help alleviate these issues. They offer more production from a smaller footprint.

Round Cookpot Offers Consistent Cooking

Say goodbye to cold spots or undercooked chicken. Our commercial pressure fryers feature a round cookpot. Since there are no corners, heat is evenly distributed. This produces chicken that is crispy on the outside, juicy on the inside, every time. Cylindrical cookpots have a big advantage over square fryers when it comes to durability. Because pressure is distributed evenly throughout the cookpot, there are no corners to stress and eventually fail.

Contact Winston Foodservice Today

For over 50 years, Winston has provided reliable equipment to help foodservice operators meet the growing demands of their customers. Our sales team and global network of sales representatives are happy to consult with you and help you figure out the best equipment to meet your goals.

Fill out a contact form, or call 800-234-5286 to speak with a member of our team.

Collectramatic fried chicken fried food Fryer Open Fryer pressure fryer

Deep Fried Turkey

I have wanted to deep fry a turkey since I took on the role of Corporate Research Chef here at Winston. You see, Winston was built on pressure fryers. For example, the company’s first product was the Collectramatic® Fryer, designed for Colonel Sanders himself. I’m happy to have had the experience!

Cooking a turkey is a production, no matter what the cooking method. From hauling the turkeys in from the grocery to picking the carcass and ensuring all that hard work is appreciated. However, it typically only happens once a year, for a special occasion. So we can justify the extra work, and expense, and clean up. Certainly, this is a monumental task if you’re doing it in an outside fryer at home. On the other hand, a commercial kitchen is much more conducive to this work!

Settings and Procedures:

Products:

2 each – 10 to 14 lbs. – Frozen – Jennie-O Tender & Juicy Young Turkey, 9.5% Enhancement – Completely thawed.
1 each – 16 to 20lbs – Frozen – Meijer Young Turkey, 9.5% Enhancement – Completely thawed.

Note: It is critical that turkeys be completely thawed. Placing a frozen bird into hot oil can cause a major flash fire. For obvious reasons, this should be avoided!

Pressure Fried Procedure – 2 Smaller Turkeys:

Set up the Collectramatic Fryer Program and Preheat:
- Total Fry Time: 50 Minutes
- 1 Step @ 350°F for 10 Minutes – Pressure
- 2 Step @ 276°F for 40 Minutes – Pressure
- 3 Step @ 276°F for 0 Minutes – Open
Remove the turkey from ALL packaging, and any “extra” turkey parts (i.e.; pop-up timer, plastic binder, neck piece, and parchment-wrapped offal (giblets, liver, and heart)). You don’t want these “extras” to be immersed in hot oil.
Place turkey in a pan while the fryer is heating. Dab off any excess moisture on the outside.
- Hold turkey up and allow the internal cavity to drain off any excess water. The goal is for the turkey to be as dry as possible before immersing in hot oil.
When ready, transfer turkey to open basket and with gloved hands, lower the basket into the Collectramatic, close and lock the lid. Next, hit the program channel to start the timer.
Once finished, hook the basket, and allow to drain for a couple of minutes before transferring to another landing pad. Finally, allow to drain a few more minutes, until final presentation and slicing to serve.

Note – the 10 to 14lbs turkey is the largest whole bird you can fry in the Collectramatic. Consequently, anything larger will be a sizing challenge. BUT there’s another way to address these larger birds.

CVap Staging

Set up the CVap – either CHV or RTV. We used the RTV7-05UV:
- Cook Time: 2.5-3 Hours
- Vapor Temp – Cook: 190°F
- Air Temp – Cook: 200°F
While the CVap oven is preheating, address Big Bird:
- Remove the turkey from ALL packaging, and any “extra” turkey parts (i.e.; pop-up timer, plastic binder, neck piece, and parchment-wrapped offal (giblets, liver, and heart)).
- Begin by spatchcocking the turkey. Next, cut equally in half, add each half to a hotel pan
Place both pans in heated CVap oven and start the cook cycle.
- Keep tabs on the internal temperature of the turkey after cooking for an hour or so. If you’re using a Series 7 oven, a food temp probe is great option. Otherwise, use an accurate thermometer.
- You’re looking for an internal temp at or greater than 165°F, measured at three separate sites, per FoodSafety.Gov “the innermost part of the thigh, wing and thickest part of the breast.”
- At these settings, it should take between 2.5 – 3 hours.

Deep Frying Procedure – Larger Turkey (Open Fry)

Set up the Collectramatic Fryer Program and preheat (towards the last 30 minutes on CVap cook cycle):
- Set to Open Fry @ 350°F
Remove the staged turkey from the oven.
- There will be a good amount of residual cooking liquid (+/- 2 cups or so from each pan). You can discard, or reserve to make gravy that is da bomb.
- Transfer the halved turkey to a dry spot and dab with a dry towel if any excess moisture is noticed.
- Next, use a knife to quarter the turkey. Allow draining a bit more before moving to the open baskets for frying.
- Open Fry @ 350°F for 7-10 minutes.
Once finished, hook the basket, and allow to drain for a couple of minutes before transferring to another landing pad. Finally, allow to drain a few more minutes, until final presentation and slicing to serve.

Final Words and Fancy Glazes

Pressure-fried turkeys had a golden crisp skin, moist meat, and an impressive presentation. On the other hand, staged and deep-fried turkeys were just a golden, but the skin was even more crispy, and the meat was more tender and moist. The final presentation was just as beautiful. Ultimately, either way was a delicious success!

Serving with a sauce? Try this simple recipe for Honey Butter Pecan Glaze:

1 cup Honey
¾ cup Butter, unsalted
1 cup Pecans, rough chops (we used roasted & salted)

Heat honey and allow to boil for about a minute. Next, reduce heat to barely a simmer while whisking in the butter, a few pats at a time, until incorporated.

Add the nuts and bring to a boil one last time for about another minute. Finally, remove from heat and allow to cool and thicken a bit before glazing turkey or serve on the side…so good!