These types of fryers are increasingly popular in the Foodservice industry where popular fast food brands such as KFC and McDonalds use them to enhance the flavor of their dishes.
Pressure fryers open up a new world of possibilities in the restaurant world where progress is continuous, from technical innovation to the changing tastes of chefs and consumers.
This type of machine allows products to be fried at pressures higher than 1 Bar, which means that pressure fryers require less time than traditionally fried food.
Due to its double action (heat, pressure), its main advantage is to be able to fry faster than a conventional fryer but with the added quality of frying the center of the product, not just the outside.
Pressure fryers are some of the most versatile and cost effective cooking applications in the industry for use in small spaces. Today’s pressure fryer can produce 14 pounds of chickens in less than 10 minutes.
The pressure fryer is in essence a fryer with a sealed lid, generally a rubber seal the kettle is full of cooking oil, when food is added to the hot oil, the lid closes and the steam that naturally accumulates inside increases the pressure in the teapot.
The pressure causes the food inside the kettle to drop and roll, like clothes in a washing machine. The frying time is shorter, and the oil temperature can be reduced.
The frying process is faster, and the oil temperature can be reduced, which means that less oil is being absorbed into the food.
This method of deep-frying preserves energy and cooking oil, in addition to being fast, which makes pressure frying a successful alternative to quick service restaurants. When done correctly, fried food comes out crispy, golden, and wet.
Pressure fryers can be operated with gas or electricity, for example, the gas powered models, according to capacity, will require between 40,000 and 80,000 BTUs per hour, the electric models require 120 to 208/240 volts and the electric 120 to 208/240 volts and operate, depending on capacity, with 5.2 to 13 kilowatts per hour.
Features of the pressure fryer
Like most other types of fryers, the pressure fryers are available in both countertop and floor models and should stand on legs or wheels to allow for air circulation.
The smaller counter sizes hold 10 pounds of oil and produce 6 pounds of food per nine-minute frying cycle; largest floor models have 43 pounds of oil and fry 14 pounds of food per frying cycle.
The main control panels and the temperature controllers are quite similar to regular fryers, with the exception that pressure fryers are also equipped with a Pressure gauge.
When buying this device, check for the computerized, programmable models that fit the size of the load, can be used with or without the steam pressure and they have a built-in oil filtering system.
Which is better gas or electric fryer?
Both gas and electric fryers have distinctive characteristics that attribute some advantages and disadvantages of one over the other, the decision should be taken according to your criteria and what you can best.
• Industrial electric fryers
They are highly effective in controlling the temperature, which is kept stable and smooth. In addition, it keeps the fryer cleaner precisely because it does not burn the oil.
Another facility is to be able to move it without major complications, since it does not require a gas connection.
Contraindications: Electricity consumption is much higher than gas consumption, and it takes longer to reach the desired temperature.
• Industrial gas fryers
Specially designed to increase the oil temperature in less time. It is ideal when production is high and accelerated.In this case, only oil is used and not a mixture as in the previous case.
Contraindications: The control over the temperature is lower.
Advantages of using a pressure fryer
• Energy saving:
The pressure fryer fries at lower temperatures, consumes less energy and the oil lasts longer.
Normally equipped with a programmer for each type of product, it is extremely easy to use, prepares more fried food in less time and is easier to clean, the pressure fryer offers high productivity with less work and a reduction in energy costs.
• Improved food taste:
Pressure cooking preserves the food’s natural juices, nutrient components and natural flavor. Pressure fryers allow you to cook any food from chicken, to chops, to fish, to vegetables, to steaks.
• More tender products by preserving the natural juices of the food:
Frying under pressure is an innovative frying process that seals in the natural juices of the food, keeping the product juicy and tasty.
• Healthier products because they absorb less fat:
Under pressure, the food releases less moisture and therefore absorbs less oil instead
• Quicker and more energy efficient:
Pressure cooking improves heat transfer between oil and food, this means using less energy to keep the oil warm, the product cooks faster.
• Less flavor transfer:
The oil does not enter the product and the natural juices and foods are sealed inside the product. This process ensures that there is no exchange of flavors and smells from product to product or with the frying oil.
• Improved productivity:
Pressure fryers require less time and space to cook the same amount of product, giving a higher production per square meter compared to traditional fryers.
• More cleanliness and less grease in the kitchen:
The pressure fryers capture the micro-drops of oil through the steam, thus reducing the grease and odors that usually accumulate in the hoods and other kitchen elements.
• Saving oil:
The oil lasts longer for two reasons: lower temperatures slow down the process of destruction of the oil, the food absorbs less oil; in addition, most of them have built-in filtering systems that can extend the life of the oil and this is reflected in the production costs.