What’s the difference between a pressure fryer and an open fryer?
Why a pressure fryer is better
There is no mistaking the fact that America loves fried foods — from chicken and fish to potatoes, onions, mushrooms, cheese … you name it. If it’s fried, you know people will love it.
What you might not know is there are different ways restaurants go about frying all of the foods people love. The two most common methods, open frying and pressure frying, have each been around for decades. Both get the job done, but in very different ways with varying degrees of efficiency and finished product quality.
An open fryer was first invented in the 1800s. This cooking method is based on submerging pieces of food in a big vat of cooking oil. Many open fryers include a basket the food is placed into before being lowered into the oil. This is the typical “deep fryer” setup at a quick-service restaurant that cranks out batches and batches of french fries.
A pressure fryer was first invented back in the 1950s. It cooks food under pressure within a sealed cooking well, usually around 12 to 14 psi.
Benefits of pressure fryers
Cook faster. One benefit to using a pressure fryer is that cook time is decreased. For instance, eight pieces of bone-in chicken can be cooked in 10-12 minutes whereas 16-18 minutes would be needed with an open fryer. That is a significant time savings that can result in considerably higher output over the course of a day. Customers will also be happier because they don’t have to wait as long for their chicken.
Better finished product. Another benefit to pressure frying is product quality. Pressure frying seals in all of those seasonings and natural juices, resulting in a piece of chicken that is more succulent, tender and flavorful. Pressure fryers also tend to cook product more consistently.
The design of the pressure frying equipment plays a big role in finished product quality. For instance, Broaster pressure fryers use a round cooking well. This allows for more uniform heat distribution by eliminating cold spots in the corners. The result is evenly cooked chicken, batch after batch.
Extend oil life. Pressure fryers allow food to be cooked at a lower temperature. Thus, the cooking oil won’t break down as quickly, which means you’ll be able to use the same oil for several more days. That reduces not only the hard cost of the oil itself, but also the labor required to change the oil since it doesn’t need to be changed as frequently.
Final considerations
It should be noted that open fryers do tend to produce a crunchier product. That makes sense, seeing as how a piece of food is swimming around in boiling hot oil for more than 15 minutes. If the crunch is what you and your customers are after, or all you want to cook is french fries, it might be best to stick with an old-fashioned open fryer. But if taste, juiciness, consistency and efficiency are what you’re after, a pressure fryer is the way to go.
From a cost perspective, the actual cost of ownership (purchase price) is just slightly higher for a pressure fryer. The cost of equipment maintenance is roughly the same, as well. But a pressure fryer gains a couple of advantages with respect to operating costs. As pointed out earlier, pressure fryers cook faster and at lower temperatures. The time and money a restaurant can save on cooking oil, energy to power the fryer, and labor can really add up over time, literally returning thousands of dollars to the bottom line over the course of the year.
Another thing to think about on the operating cost side is unexpected repairs. First of all, always ask about warranties when comparing brands and product models. Also, look for design elements that make a pressure fryer more durable and easy to clean. The easier a fryer is to maintain, the longer it will last — and the less money you’ll spend on labor to maintain it.
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Sep 12
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Sep 9
Chicken lovers, it’s decision time! 🍗✨ Are you picking Regular or Spicy chicken?
Our team here at Broaster sides with Regular!
Sep 8
We’re kicking off National Chicken Month with a tough choice… 👀 Are you team Bone in or Boneless?
Sep 5
It’s National Chicken Month 🐔🎉 And honestly… do we ever stop celebrating? 😉
Stay tuned for a month full of chicken “THIS or THAT” fun! 🍗✨
Sep 2
🇺🇸 Happy Labor Day from Broaster Company!
Today, we celebrate the hardworking people who keep kitchens running, customers smiling, and communities thriving. 🍗
From our team to yours — thank you for your dedication, passion, and hustle every day of the year. Whether you’re serving Genuine Broaster Chicken or enjoying some well-deserved time off, we appreciate you! ❤️
Sep 1
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Aug 31
#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.
Aug 29
Say hello to your NEW go-to side: Savory Crunch Potato Wedges 🥔✨ Made for Operators. Craved by Customers.
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Aug 28
Mid-week slump? 🐔 Treat yourself to some Genuine Broaster Chicken… your taste buds will thank you later 😉 #BetterBeBroaster
Use the link in our bio to find our store locator.
Aug 27
🔥 Dip, dunk, or drizzle — our sauces bring the flavor! Choose from:
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▪️ Buffalo – bold & spicy
▪️ BBQ – smoky & savory
▪️ Ranch – creamy & classic
Which one’s your go-to? 👇
Aug 25
#FAQFRYday - How is Broaster Company different than other competitors in the market?
We’re your all-in-one foodservice partner—offering everything from premium kitchen equipment to the delicious foods that go with it, plus branded programs and personalized support built for your business.
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Aug 22
It really is that simple… Once you taste Genuine Broaster Chicken, there’s no going back.
Aug 19
✨ Operator Spotlight ✨
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Serving southeastern Michigan for over 50 years, they’re famous for their pressure-cooked Genuine Broaster Chicken! 🎉 We’re so grateful for our partnership ❤️🙌
Aug 18
#FAQFRYday 🤔 “I’m a new Trademark Operator— do you offer any marketing assistance?"
Yes! Our Distributor Portal is loaded with marketing tools so you can hit the ground frying. 🍗🔥
Aug 15
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