Why Pressure Fry?
Broaster® Operators point to these proven advantages of cooking in a Broaster Pressure Fryer.
Foods absorb less oil
Broaster Pressure Fryers use a sealed, pressurized environment, like a pressure cooker, in which foods are cooked in Broaster Foods Canola Oil. The pressure seals in foods’ natural juices and locks out the cooking oil.*
Use less oil over time
Decreasing oil absorption also results in extending the oil’s useful life and reducing your oil costs. This can represent a big savings over ordinary deep fryer cooking.
No flavor transfer
Since very little oil is transferred into foods in a Broaster Pressure Fryer, there is virtually no flavor transfer among product loads.
Faster, more even cooking
Broaster Pressure Fryers feature a patented round cooking well design that eliminates hot spots and provides superior heat distribution. The result is decreased turn times and less product waste.
* The same study found that energy consumption per pound of chicken cooked was reduced up to 48% with pressure frying while the maximum production rate of cooked chicken per hour was 2 to 3 times greater than that of open frying.