The Science Behind Collectramatic Pressure Fryer
Pressure Frying 101
What is Pressure Frying?
Pressure frying means cooking food in hot oil while it’s under pressure. We’re based in Louisville, Kentucky, where fried chicken is a hometown tradition, and we’ve spent more than 50 years perfecting this method. Our first pressure fryer was built for Colonel Sanders, and since then, restaurants around the world have trusted us.
This cooking method uses high heat, pressure, and a seasoned coating to make chicken that’s crispy outside and moist and flavorful inside. The sealed environment creates a crispy exterior while locking in the juicy interior
How Does Pressure Frying Work?
Pressure frying combines the principles of deep frying and pressure cooking. The result? Perfectly cooked chicken, crispy on the outside, juicy and tender on the inside. Here’s the process:
1. Preparation – Chicken is coated with seasoned breading to add flavor and create the signature crispy crust.
2. Loading and Sealing – Food is lowered into hot oil (typically 325-350°F) in our Collectramatic® fryer, then the airtight lid is closed and locked.
3. Pressurization – After sealing, pressure inside the fryer raises the boiling point of water above 212°F. The chicken’s moisture turns to steam, building pressure (5-12 psi). In a pressure fryer, steam can reach about 250°F instead of the usual 212°F.
4. Faster Cooking – With a higher boiling point under pressure, less moisture escapes and food cooks faster. Pressure pushes hot oil into the chicken’s surface for crispiness, while internal moisture pushes back to prevent oil saturation.
5. Depressurization – Near the end of the cycle, the fryer gradually releases pressure so the lid can be opened safely.
6. Draining & Resting – Chicken is removed and drained on a rack to shed excess oil while staying crispy.
See Pressure Frying in Action
Watch our Pressure Frying 101 video to see how restaurants fry chicken so quickly under pressure. No pressure fryer is better than Collectramatic, a workhorse designed for a fried chicken legend.
Why Pressure Frying is Better for Restaurants
Speed & Efficiency
Pressure frying cooks food 10-30% faster than open frying, letting you prepare more in less time and serve customers quickly.
Superior Texture & Flavor
The sealed fryer locks in moisture, keeping meat juicy and tender. Pressure also breaks down connective tissue for better texture. The pressurized oil creates an exceptionally crispy crust that’s tough to achieve with traditional frying.
Healthier Product
Pressure prevents chicken from absorbing excess oil. Compared to open frying, pressure-fried chicken contains less fat, better for your customers and your reputation.
Consistent Results Every Time
Pressure frying delivers the same great results with every batch, so each piece of chicken is cooked just right.
Lower Operating Costs
- Reduced temperatures: Winston’s Collectramatic fryers operate at lower temps than competitors, saving energy
- Less oil usage: Pressure frying uses less oil per batch
- Extended oil life: Cleaner cooking means fewer oil changes
- Lower utility bills: Faster cooking and lower temperatures cut energy costs
Pressure Frying FAQs
Yes. The pressure raises water's boiling point, so food cooks 10-30% faster than open frying.
Cooking time varies by food type, size, and fryer model. Bone-in chicken typically takes about 15 minutes per full load in a Collectramatic fryer, significantly faster than traditional methods.
No. Pressure frying uses oil and pressure to create crispy, tender food quickly. Air frying uses hot air with minimal oil, takes much longer, and isn't practical for high-volume commercial kitchens.
Not at all! While we're famous for chicken, pressure fryers handle:
- Whole turkeys
- Proteins with natural juices (steaks, ribs, fish)
- Lightly breaded potato wedges
- Various breaded foods
Many supermarkets and convenience stores use pressure fryers for multiple menu items beyond chicken.
Yes, but fresh products deliver the best results. Pre-cooked frozen foods have already lost moisture, so you won't see dramatic improvements in juiciness. Frozen foods also don't cook as quickly.
Use high-quality oils with high smoke points; oils that can handle the heat without burning. Peanut oil and canola oil work great for achieving the right texture and flavor. Some operators still prefer traditional shortening.
What are 4-head and 6-head fryers?
"Heads" refers to capacity, the number of whole chickens a fryer can cook at once. One "head" equals one chicken cut into 8 pieces:
These configurations let you efficiently handle high-volume operations.
Winston Collectramatic Pressure Fryer Features
The Collectramatic is built for the long haul, a workhorse designed for legendary performance. Fully electric for steady, dependable results.
Smart Simplicity
Our microprocessor controller makes pressure frying foolproof. Press start and the fryer does the rest.
No guesswork, no babysitting.
Built to Last
Collectramatics have very few moving parts to wear out or break. Maintained properly, these fryers run strong for over 20 years.
Round Pot Design
Here’s where engineering meets common sense. The round pot has one weld and no corners. Without corners, sediment can’t collect and burn your oil. This keeps oil cleaner longer, for better-tasting food and lower costs. Unlike square pots with four seams, our round pot has just one, meaning fewer leak points.
Industry-Leading Collector
We don’t do things halfway. Our collector is the largest in the industry, catching the cracklings from the cook pot before they continue cooking. Clean oil = extended oil life = more money in your pocket.
Real-World Capacity
LP56 (6-head): Fry approximately 192 pieces per hour and 1,200 pieces before filtering.
Smarter Temperature Control
Today’s poultry is younger and more tender than in Colonel Sanders’ day. Winston’s Collectramatic fryers operate at lower temperatures and pressures than older models and some competitors, saving you energy while delivering perfect results.
Maximizing Oil Life & Efficiency
Extended oil life is one of pressure frying’s biggest advantages. Here’s how Winston helps you save:
Cleaner Cooking Process – The round pot and large collector trap sediment before it burns, keeping oil cleaner longer.
Less Oil Absorption – Pressure prevents food from absorbing excess oil, so oil quality remains high from batch to batch.
Partner with Winston Filters – Add a Winston Shortening Filter system to extend oil life even further, cutting replacement costs while maintaining consistent food quality.
Build Your Complete Fried Chicken Program
Pair your Collectramatic fryer with:
- Winston Shortening Filter – Extend oil life and reduce costs.
- CVap® Holding Cabinets – Maintain perfect temperature and texture for serving.
With these tools, you’ve got everything needed for a complete fried chicken program that brings hungry customers through the door.
Ready to Learn More?
For more than 50 years, we’ve helped restaurants serve outstanding fried chicken. From small diners to global chains, operators trust Winston to deliver day after day, year after year. Make pressure frying easy with Winston’s Collectramatic fryer. Request a demo to see how pressure frying can transform your operation, and why so many legendary operations have trusted us from the start.
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