Pressure fryers
“A workhorse built for a legend.” Collectramatic got its start when Colonel Harland Sanders asked for a perfect pressure fryer and Winston Shelton accepted the challenge. Collectramatic Pressure Fryers were the result.
Collectramatic Fryers
Collectramatic Pressure Fryers and Open Fryers have been industry leaders for over five decades. Designed to be rugged and dependable, Collectramatic fryers are the workhorse in the kitchen.
- 20-channel processor controls.
- A patented cold zone prevents cracklings from scorching and tainting the cooking oil.
- Allows up to 360 pounds of product to be cooked between filterings.
- Extends the life of cooking oil.
- Cooks up to 18 pounds of product per load.
- Available in 4-head and 6 head configurations.
Serving More Chicken, Faster, with Less Hassle.
Discover how the Winston LP56 turns up the heat in high-volume kitchens, producing up to 75% more fried chicken per fryer than the Henny Penny PFE-500 in a busy lunch rush, all with zero downtime and no mid-shift clean-outs. Same (or even smaller) footprint, fewer fryers, less labor, and a seriously faster return on your investment. Ready to serve bigger?
Pressure Fryer Options
Collectramatic pressure fryers are available in both pressure frying and open frying configurations. Capacities include 6-head and 4-head models. All models feature an 8-channel programmable control and a patented cold zone to prevent cracklings from scorching and tainting your shortening.
Winston offers commercial fryers in both pressure and open configurations. Check out their entire fryer product line here.
- LP56 Pressure Fryer allows up to 360 lbs. of chicken (or equivalent) to be cooked between filterations. The LP56 has a 6-head capacity (or 18 lbs of food product) and holds 75 lbs of shortening.
- LP46 Pressure Fryer allows up to 360 lbs. of chicken (or equivalent product) to be cooked between filterations. The LP46 has a 4-head capacity (or 14 lbs of food product) and holds 64 lbs of shortening.
- OF59C Open Fryer has a 6-head capacity and can cook 18 lb (8.2 kg) of product per load.
- OF49C Open Fryer is a 4-head fryer and has a 14 lb. (6.4 kg) product capacity.
Five Things to Know When Purchasing a Pressure Fryer
Chicken is a customer favorite. According to the National Chicken Council, Americans 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.
- 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 the chicken, trapping in natural juices, nutrients, and flavor. There is minimal flavor transfer, and the 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.
- Open fryers make good chicken too.
- Commercial open fryers also produce delicious chicken if a pressure fryer is not an option. 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.
- 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.
- Clean oil is an essential part of producing good chicken.
- Oil (or shortening) is a factor to consider during buying and daily operations. Clean oil produces better chicken. Collectramatic fryers use simple gravity filtration to keep oil fresh, extending the 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 consistent product. Oil life can also be extended by maintaining a consistent level and avoiding overfilling cookpots.
- 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.