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.