Why Pressure Fry?

Why Pressure Fry2

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.

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