Pressure Frying 101

Being based in Kentucky, we know a thing or two about fried chicken. We know there is more than one way to fry and the fastest method is with a commercial pressure fryer.

But why is pressure frying better for restaurants? It’s simple: Operators can cook at a high volume faster, use less oil, and save on utility bills. Not to mention the fried food is juicier, more tender, and absorbs less fat. 

How does it work? Start with hot oil in your Collectramatic® fryer, lower the chicken inside, then close and lock the lid. The moisture in the chicken heats up, which creates steam and builds pressure. While steam is normally 212 degrees, a pressure fryer allows it to get to around 250 degrees, which, in turn, cooks the chicken faster.

Towards the end of the cooking cycle, the fryer releases excess pressure so the lid can be opened safely. The result is perfectly cooked chicken, with a crisp exterior and a juicy, tender interior.

Make it easy to cook under pressure with Winston’s Collectramatic fryer, a workhorse designed for a legend. Request a demo by filling out the form below to learn more!

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