Put Pressure frying to the test against your current method
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Unbeatable flavor was just the beginning
More than 70 years ago, we invented pressure frying to make the juiciest, tastiest chicken around.
We learned quickly that by retaining natural juices, pressure frying consistently produces higher yields and greater profit potential.
Here’s how we measure up
Higher Yields
Less moisture loss for more sellable chicken per pound of uncooked chicken
Fries Faster
Cooks up to 33% faster than open frying
Greater Capacity
Makes more chicken per cook cycle than open frying
More Consistent Results
Reduces waste and requires fewer refires
Less Cooking Oil
Limits oil absorption for more efficient use
More ways to get the most out of your fried chicken
Let’s Talk one-on-one about your pound-for-pound potential
Reach out. We can broast about our chicken all day.