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

“After utilizing Broaster marketing pieces, we set a one-day record and made over $1,800! Hot food sales are up 38% which also helps to increase foot traffic and sales of other items.”

Tim Hutchins, Owner Handy Food Mart; Bardstown, KY

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