So, what is pressure frying?

Commercial pressure frying and open frying are similar, except that after food is placed into the hot oil, a lid is lowered over the fry pot and sealed to create a pressurized cooking environment. Pressure frying produces the most consistently flavorful product and is faster than any other method when cooking in higher volumes.

Why choose a pressure fryer?

With a pressure fryer, you’re ensuring that moisture and flavor will be sealed in while excess cooking oil will be sealed out — yielding a healthier, more delicious final product. It’s the ideal way to cook freshly breaded, bone-in items like chicken or other proteins with natural juices.


Built to make your life easier.

For more than 60 years, we’ve been solving problems for our customers by leading the way in fryer innovation. Take, for instance, our built-in oil filtration systems that comes standard on every pressure fryer. This automatic system helps extend oil life and reduces the manual effort required to keep your fryers functioning.

Designed for consistency.  

Another unique feature is Henny Penny’s rectangular fry pot design — a first in the pressure fryer market — which helps promote random tumbling and turbulent action for more evenly cooked products.

Quality you can trust.

We also manufacture all control panels in-house instead of relying on third-party vendors, ensuring that each fryer we sell is equipped with the most capable, effective system possible.

The world’s most demanding kitchens choose Henny Penny.

Don’t just take our word for it – long-term partners like Chick-fil-A have been pressure frying with Henny Penny since 1965. Here’s a quick snippet from Chick-fil-A Chairman & CEO Dan Cathy:


Still not sure if pressure frying is right for you? Read what our corporate chef has to say about open vs. pressure frying. Or, if you want to take an existing frying program to the next level, check out our free download: The Top 5 Mistakes to Avoid in Your Frying Program (and how to fix them).

Ready to explore the possibilities? Check out the pages below to learn more about our line of pressure fryers.

PFE 561

Standard Pressure Fryers

The 500 and 600 standard pressure fryers offer 4-head cooking in a narrow width of less than 20″, while the 561 features a deeper fry pot for additional capacity — up to 6 head of chicken per load.

Choose Standard Pressure Fryers you have a normal volume of pressure frying needs or multiple items that need dedicated fryers.

OXE 100

Velocity Series

Henny Penny’s newest pressure fryer helps operators do more with less —8-head capacity with less oil per vat, while saving time and labor thanks to automatic built-in oil filtration and top-off.

Choose the Velocity Series when you need a high-volume solution that saves oil, labor and time.