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A Broaster Guide to Pressure Fryers

 

The role of a pressure fryer in the cooking process depends on the food being prepared, but in most cases, the goal of pressure frying is to ensure that moisture and flavor is sealed in while excess cooking oil is sealed out. It’s an effective method for preparing freshly breaded, and bone-in dishes where it’s essential to keep in the natural juices that enhance flavor.

Though pressure frying was invented sometime towards the end of the 1930s, there have been many advancements in pressure fryer design over the years. Innovative manufacturers like Broaster are leading the way in adding a range of high-tech capabilities that are making pressure frying easier and more energy efficient. Many of their models adjust the cooking time automatically to accommodate for varying sizes and temperatures of loads. Some even double as data-trackers, allowing operators to monitor everything from food production to oil management.

Broaster pressure fryers come in a variety of sizes and finding the right fit for your operation is determined by examining your product mix and projecting how many items are needed per hour. Factor in whether you cook and hold large batches or cook to order. Consider the floorspace under your hood and compare the throughput per square foot of different models.

When choosing between gas and electric models, gas tends to be less expensive than electric when factoring in the long-term operating costs, though both options are always available to fit your location’s needs.

Broaster ESeries 18The Broaster E-Series pressure fryers allow operators to easily manage back-of-house labor while providing their customers with notable moist and flavorful foods. They’re specifically designed for high volume production and can cook up to 32 pieces of fresh bone-in chicken per load in as little as 11-12 minutes. It’s also extremely efficient, offering savings of up to 25% on energy costs.

The Broaster 1600 is the smallest footprint, most cost-effective medium-capacity pressure fryer available on the market today. Compact, reliable and easy to use, the 1600 uses only 3.2 square feet of floorspace under the hood. The 1600 also offers the capability to pre-program up to 10 different cook cycles for quick and easy preparation of various menu items.

The Broaster 1800 offers Broaster’s best combination of capacity and space efficiency. With the ability to cook up to 40 pieces of fresh bone-in chicken per load in as little as 10 minutes, the fast and productive 1800 is specifically designed for high volume output. Its large capacity provides more room for product, minimizes sticking, and produces delicious, superior quality food.

The Broaster 2400 is a large-capacity, high efficiency pressure fryer designed to cook large quantities of product. The 2400 can produce up to 48-64 pieces of fresh bone-in chicken per cook cycle. It’s also extremely easy to operate as its patented SmartTouch™ feature offers the capability to pre-program up to 10 different cook cycles for quick and easy preparation of various menu items.

Almost any operation can benefit from the cost-savings and menu enhancements a Broaster pressure fryer has to offer.

To learn more about how pressure frying can increase your efficiency at the touch of a button, Contact us to get in touch with a sales representative and schedule a demonstration.

Foodservice Equipment and Supplies

#BetterBeBroaster

#FAQFryDay: Can you make Genuine Broasted Chicken at home?

The #ChickenExperts know!
👇
No, true Genuine Broasted Chicken is cooked in a commercial grade pressure fryer, manufactured by Broaster Company, using  Broaster Company proprietary ingredients and signing a Trademark Agreement to advertise it as Genuine Broasted Chicken.

#BetterBeBroaster #GenuineBroasterChicken #RestaurantIndustry
Nice & Crispy!
🎶 Those words are music to our ears.

#BetterBeBroaster #BroasterChicken
#BetterBeBroaster #BroasterChicken #Foodie #FoodTok #TikTokFood
We're going all in on #WingWednesday this week. Want to join us?

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~ Executing the rollout of our Ventless Fryer in 200+ locations in about 6 months ~

Broaster Ventless Fryer Features:
- Plug and play for operator
- Customized fryer display
- Fryers were pre-programmed with cook times and temperatures
#BetterBeBroaster #BroasterChicken
Want to become an operator?

Broaster is your one-source solution for your foodservice needs. Known in the industry for holding the patent for the first commercial pressure fryer, Broaster has evolved beyond just an equipment manufacturer to a leader in branded food programs. 

Not sure which program is right for you? #BetterBeBroaster #BroasterChicken
Contact us and we can recommend what program fits best based on your needs.
TGIF!!

#BetterBeBroaster #GenuineBroasterChicken
📍 See you in Chicago!
We're getting ready for the 2024 National Restaurant Association Show at McCormick Place in May!

Come see us at Booth 3801 for demos and tasty #GenuineBroasterChicken. And the Kitchen Innovation Award Showroom to see our award-winning E-Series 24G. #BetterBeBroaster
Broaster Legacy Series -- Tried. True. Tested.

Our state-of-the-art pressure fryers cook foods under controlled pressure in a sealed environment resulting in:

🔴 More tender, juicy and flavorful foods
🔴 Less oil absorption and reduced overall oil usage
🔴 Greater food production per machine for a better ROI

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Shoulda gotten Broaster 😉 #BetterBeBroaster #GenuineBroasterChicken
In case you missed the eclipse...we got it on camera! #GenuineBroasterChicken #BetterBeBroaster
OPERATOR SPOTLIGHT

Checkout these two Broaster Pressure Fryers!
The American Legion in Mattoon, Illinois has had one of their pressure fryers since 1985 and recently got a second one installed. 

We love when our operators expand with a new machine that works right alongside their original machine. #GenuineBroasterChicken #BetterBeBroaster
National #BeerDay calls for some #GenuineBroasterChicken and a cold one!

🍻 Cheers! #BetterBeBroaster
#FAQFryDay: What is the difference between Broasted and fried chicken?

The #ChickenExperts know!
👇
Broasted chicken is battered and cooked in oil as well, but deep fried in a pressure cooker. It instantly locks in all the juices by immersion process cooking all sides of meat and once. One of the main differences between baking and frying is the heat source used to cook the food.

Broasted chicken is a trademark of the Broaster Company because we were the first to the bring pressure-fried, proprietary marinated chicken to the market and trademark the result!  If it sounds familiar, KFC claims a secret recipe for pressure-fried chicken as well, but cannot call it Broasted chicken because they don’t own the trademark.  The Broaster Company does partner with operators to serve Broasted chicken by following our program, using Broaster pressure fryers, and Broaster proprietary ingredients. #BetterBeBroaster #GenuineBroasterChicken #RestaurantIndustry
Craving #GenuineBroasterChicken?

Find some fresh, juicy, crispy pressure fried chicken near you on our store locator on our website! #BetterBeBroaster
I said I was hungry 5 minutes ago...maybe he didn't hear me! #BetterBeBroaster #GenuineBroasterChicken

NEVER BE FAR FROM BROASTED