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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