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WHY A BROASTER PRESSURE FRY?
BROASTER® OPERATORS POINT TO THESE PROVEN ADVANTAGES OF COOKING IN A BROASTER PRESSURE FRYER.
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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
“I am very satisfied with Broaster’s program, which lives up to its promises. With no additional advertising, our deli sales immediately increased. Our top sellers are Popcorn Chicken and Tenders. My staff likes using the equipment, too!”
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