Commercial pressure frying is similar to open frying, 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 fried chicken, and is faster than any other method when cooking in higher volumes.
When you choose 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 foods with natural juices.
For more than 50 years, Henny Penny has been leading the way in fryer innovation. Take, for instance, our built-in oil filtration systems that come standard on every pressure fryer. This automatic system helps extend oil life and reduces the effort required to keep your fryers functioning.
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.
Henny Penny also manufactures all of our 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.
UNDERSTANDING YOUR OPTIONS
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 the PFE 500/PFG 600/PFE 561 when you have a normal volume of pressure frying needs or multiple items that need dedicated fryers.
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.