Pressure Fryers
A pressure fryer is a sealed deep-fat fryer that cooks food under pressure, locking in moisture for faster cooking and juicier results, the standard choice for fried chicken specialists, takeaways and dark kitchens wanting restaurant-chain-style chicken texture. The sealed lid distinguishes it from an open-well standard fryer and is the main reason operators choose this format specifically for bone-in chicken and similar products.
Key specifications
Commercial pressure fryers typically hold 8-16 litres of oil, operate at pressures of roughly 8-11 psi, and run on either gas (natural gas or LPG, typically 10-20kW) or three-phase electric power depending on model size. Thermostat range sits at roughly 150-190°C, alongside a timed pressure release cycle for operator safety, 304 stainless steel construction, and note that pressure fryers require operator training given the sealed, pressurised cooking chamber. Extraction requirements apply as with standard fryers.
Pressure Fryers — FAQs
Why use a pressure fryer instead of a standard open fryer?
A pressure fryer seals in moisture and speeds up cooking, producing noticeably juicier bone-in chicken with a shorter cook time than an open-well fryer at the same temperature.
Do pressure fryers need special staff training?
Yes — because the frying chamber is sealed and pressurised, staff need training on safe lid operation and pressure release before using a pressure fryer unsupervised.
Broaster heads this category, with Henny Penny and BKI also featured, suiting fried chicken specialists, takeaways and dark kitchens.