What is a Commercial Pressure Fryer?

Commercial Pressure Fryer
Collectramatic Pressure Fryers

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?

  1. 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.
  2. 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.

foodservice products Collectramatic LP46 Pressure Fryer foodservice products

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?

commercial pressure fryer

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.

commercial pressure fryer

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.

collectramatic

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.

collectramatic cookpot

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.

Deep Fried Turkey

fried turkey with pecan honey glaze

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!

fried turkey fixins

Settings and Procedures:

Products:

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.

Notethe 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.

drying the bird
lower the bird in the basket

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. 
Cutting up the bird
staging in the oven
lowering basket for fried turkey
fried turkey draining

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!

simmering sauce
bubbling butter
fried turkey with honey pecan glaze
chef samantha brown

About the Author

Corporate Research Chef Samantha Brown carries dual degrees. One is from Sullivan University, in Culinary Arts. The other, in Food Science, is from the University of Kentucky. Chef Sam has years of foodservice and product development experience.

Fun Fact – Chef Sam was featured in an episode of Diners, Drive-Ins, and Dives with host Guy Fieri (Farm to Table, episode 909).

Fried Chicken: It’s on the Menu

Fried chicken

Poultry Trivia:

  • More than half of all chicken entrees ordered in restaurants are for fried chicken.
  • In 2020, 95% of commercial restaurants had fried chicken on their menu.
  • The average American eats over 80 pounds of chicken each year.
  • According to the National Chicken Council, more than 1.4 billion wing portions were consumed on Super Bowl Weekend in 2020 (more than 100 million pounds).

What menu item is going to keep customers coming back for more? To-go orders? Catering offerings? What is going to set your operation apart from your competition? Fried chicken! It’s the ultimate comfort food; perfect for challenging times.

Let’s look at the features and benefits of our Collectramatic® Pressure Fryers. Available in 4-head (32 pieces per drop) and 6-head (48 pieces per drop) configurations.

Fried chicken

Benefits of Pressure Frying:

  • Quicker cook times
  • Juicier product
  • Tenderization
  • Texture control
  • Healthier product

Benefits of a Winston Collectramatic Pressure Fryer:

  • Microprocessor controller
  • Reliability – Very few moving mechanical parts to wear out or break.
  • Round pot – For strength with a single weld, sediment cannot build up in the corners and continue to cook/burn the oil.
  • Footprint – It’s all in the numbers. With a LP56 fryer 6-head, you can fry approximately 192 pieces per hour and 1,200 pieces before you need to filter the shortening. Our collector, the largest in the industry, catches all the sediment from the cooking vat, so it does not continue to cook.

At a recent training, with an install of three LP56 Collectramatic fryers, the customer was able to pressure fry 576 pieces per hour and 3,600 pieces before they needed to filter the shortening.

To really boost your program, partner your fryer with a Winston Shortening Filter and a CVap® Holding Cabinet or two, and now you have a fried chicken program sure to bring the hungry crowds through the door!

who doesn't love drumstics?
quarter rack basket to maximize production
wing it!

The Best Fried Chicken

chicken setpoints

the best fried chicken

The testimonials speak for themselves. See what KFC franchisees say about the Collectramatic® fryer. Clearly, it really does make the best fried chicken.

Since joining the Winston Foodservice team, I have always heard “Collectramatic fries the best fried chicken.

When I started in 2002, I just thought this was a biased opinion. “Of course, you say we make the best fried chicken because we build the best fryers!” It tasted great, but was it the best fried chicken?

A few years later, I had the chance to attend the KFC National Show in Orlando, Florida. At the show, I heard it again from numerous franchisees: “Collectramatic makes the best Original Recipe Chicken!” Clearly that phrase wasn’t something we made up. It’s something our customers say, and share with others!

In 2013, I started calling on KFC franchisees to test the saying. Consequently, to this day, I still hear franchisees agree that Collectramatic is the best at frying delicious chicken. The Colonel said it many years ago and the statement still stands true today.

Please don’t take my word for it. Click the links below to see some KFC franchisee testimonials and learn why Collectramatic is truly the best!

Ohio KFC

Illinois KFC 

New York KFC