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Top 5 Benefits of Pressure Frying

For years, pressure frying has been utilized by many food chains across the globe. Global chains love using pressure frying because it creates a delicious, healthy product attractive to today’s consumers, while at the same time saving on oil and labor costs.

Henny Penny first introduced the commercial pressure fryer to the foodservice industry over 50 years ago. Since the introduction of the pressure fryer, Henny Penny has been helping globally renowned chains earn billions of dollars in profits.

So, you might be wondering, how does pressure frying work? Pressure frying and open frying are quite similar methods of cooking, but pressure frying utilizes a fry pot lid to create a sealed, pressurized cooking environment. This cooking method provides consistently great flavors and can cook in high volumes at a faster pace. Click here to see what our Corporate Executive Chef, Chef Gregg, has to say about the difference between open frying and pressure frying.

Now, let’s look at the top five benefits of pressure frying!

  1. Faster Cook Times.

One of the top benefits of switching to pressure frying is how much shorter the cook times are. Frying in a pressurized environment leads to faster cooking times at a lower oil temperature than traditional open frying. This allows our customers to increase their overall production more than a conventional fryer, so they can serve even more people in the same amount of time.

  1. More menu items.

While poultry remains one of the most popular products made in a Henny Penny pressure fryer, it is a highly versatile method of cooking. This versatility gives our customers the ability to all types of options on their menu, including meat, poultry, seafood, veggies, and so much more! With a wide variety of menu items, restaurants will have the opportunity to market to consumers with all sorts of tastes and preferences.

  1. Less food shrinkage.

With this method of cooking more moisture and juices are retained in the food, meaning less shrinkage. Pressure frying gives customers a tender, delicious product that’ll keep them coming back for more!

  1. Cleaner method of cooking.

With pressure frying, all that oil-burdened steam is captured and exhausted into a hood above. This reduces greasy film and odors from building up in the surrounding area. With less grease and odor build-up, fewer labor hours can be spent on cleaning and more time can be spent on making profits.

  1. Consistently great taste.

Henny Penny pressure fryers utilize advanced foodservice technology that enables quick cook times and a consistently great flavor since the food’s natural flavors and nutrients are sealed in while any extra frying oil is sealed out. Our customers are consistently raving about how great their product is with our equipment, but don’t just take our word for it. Check out some of our customer testimonials.

Henny Penny offers three different variations of pressure fryers, the first being our flagship PFE 500/PFG 600 series (4-Head) pressure fryer. The PFE 500/PFG 600 Pressure Fryer provides a healthier, great-tasting product while only taking up 20 inches of wall space. The second variation we offer is the High-Volume Pressure Fryer. Our High-Volume Pressure Fryers provide our operators the ability to cook reliably and at high output. Our third and final option is our Velocity Series Pressure Fryer. The Velocity Series Pressure fryer is a newly designed fryer that allows our operators the ability to cook in large volumes at a lower cost.

One of the key features that our customers love about Henny Penny pressure fryers is the built-oil filtration systems. This automatic system helps extend oil life and reduces the maintenance required to keep your pressure fryer functioning. At Henny Penny, we believe in making the most effective system possible, so this built-in oil filtration system comes standard on all our pressure fryers.

Want to learn more about Henny Penny Pressure Fryers? Click here!