Broaster Buzz

WHY PRESSURE FRY?

BROASTER® OPERATORS POINT TO THESE PROVEN ADVANTAGES OF COOKING IN A BROASTER PRESSURE FRYER.

FOODS ABSORB LESS OIL

Broaster Pressure Fryers use a sealed, pressurized environment, like a pressure cooker, in which foods are cooked in Broaster Foods Canola Oil. The pressure seals in foods’ natural juices and locks out the cooking oil.*

USE LESS OIL OVER TIME

Decreasing oil absorption also results in extending the oil’s useful life and reducing your oil costs. This can represent a big savings over ordinary deep fryer cooking.

NO FLAVOR TRANSFER

Since very little oil is transferred into foods in a Broaster Pressure Fryer, there is virtually no flavor transfer among product loads.

FASTER, MORE EVEN COOKING

Broaster Pressure Fryers feature a patented round cooking well design that eliminates hot spots and provides superior heat distribution. The result is decreased turn times and less product waste.

* The same study found that energy consumption per pound of chicken cooked was reduced up to 48% with pressure frying while the maximum production rate of cooked chicken per hour was 2 to 3 times greater than that of open frying.

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Testimonial

“The VF-3 unit has not needed service in 5 years. The unit is remarkable. It is a well-made, easy to use machine that generates a ton of sales and has made us a destination for a lot of hungry customers.”

Dave Hefty, Lions Quick Mart; Janesville, WI

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