#FAQFRYday 🍗 Ever wonder what makes a pressure fryer different from an open fryer?
💡 Open Fryer – Invented in the 1800s, it’s the classic “deep fryer” you see at quick-service spots. Food is submerged in hot oil (often in a basket).
💡 Pressure Fryer – Invented in the 1950s, it cooks in a sealed well under pressure (12–14 psi), locking in flavor, moisture, and tenderness.
✅ Why operators love pressure fryers:
- Juicier, more flavorful results 🍗
- Faster cook times ⏱
- Less oil absorption = lighter, less greasy food
- Great for high-volume kitchens that need consistency
Once you taste the difference, there’s no going back.