FRYERS, PRESSURE
Pressure fryers are relatively small and inexpensive, but they offer high production capabilities and the prospect of adding variety to the menu. Main course favorites like fish fillets, shrimp, chicken, appetizers such as onion rings, calamari and cheesesticks, and side dishes like corn on the cob and French fries are all good candidates for gas-fired pressure fryers.
Pressure fryers accelerate the cooking process by closing and sealing the top of the cook pot. Some of the water contained in the foods converts to steam which rises and is held under pressure just above the fried product and the hot oil. As that steam pressure builds, it inhibits additional water moisture loss from the product which helps keep foods juicy and tender.
Adding pressure to the frying process allows faster cooking at a lower oil temperature which also reduces moisture loss. It increases product yields and can extend oil life, if the oil is properly filtered.
Foods that are pressure fried quickly reach a higher internal temperature and seal moisture in with less oil being absorbed into the food product which can improve flavor and reduce oil usage.
Pressure fryer vessels can be round or rectangular but are typically enclosed in a rectangular cabinet base. The cooking vessel and the hinged locking cover have heavy wall construction to withstand the internal pressure buildup. Most operate at 12 - 15 pounds per square inch (PSI). The pressure must be released before the cover can be opened to remove the food.
Gas pressure fryers offer several advantages such as higher energy efficiency and ease of installation, This type of sealed compartment frying system makes pressure fryers safe and easy to operate so only minimal training is needed.
Gas pressure fryers have helped pioneer fried food sales in venues such as C-stores, supermarkets, institutional facilities, quick service restaurants, family-style eateries and delis.
56 32nd Edition FO
The Henny Penny PFG-600 fryer features a rectangular frypot and a high-efficiency burner system with solid state ignition. Built-in filtration system filters and returns hot oil in less than four minutes with no extra pumps or pans and no handling of hot oil.
• LPG available • CSA International, UL, cUL
ODSERVICE GAS EQUIPMENT CATALOG • 65,000 BTU - 120V - 15 amp
• Fresh chicken capacity: 14 lbs./load, 80 lbs./hour
• Cooking oil capacity: 42 lbs. • Operating pressure: 12 - 15 psi • 46" high x 18" wide x 35" deep • LPG available • CSA International, CE, NSF
BKI’s gas pressure fryer integrates innovative design features – including a patented ‘Quick Disconnect’ filter system that makes it easy to remove, clean and reassemble. An ‘Instant- On’ ignitor eliminates the need for a constantly burning pilot. BKI’s fryer utilizes controlled low pressure to promote faster cooking at lower temperatures and has a built-in cold zone to collect breading ‘fall-off,’ resulting in moist products sealed with their natural juices inside.
• 33" high, 18" wide, 41" deep • Capacity: 35 lbs. shortening • Capacity: 14 lbs. product • Electrical: 120 V, 6.8 amps, 1 ph • 90,000 BTU/hr. (natural gas) • LPG available (80,000 BTU/hr.)
• cETLus, CE, NSF
Broaster pressure fryers feature durable, welded, tubular steel frames, powder coated to resist corrosion. Advanced solid state controls provide easy operation and dependability. Stainless steel top and side panels ensure durability and easy cleaning. The one of a kind Temp-N-Time™ controller has the ability to preprogram up to ten different cook cycles for quick and easy preparation of various menu items.
• 100,000 BTU - 120V - 15 amp
• Fresh chicken capacity: 22 lbs./load, 110 lbs./hour
• Cooking oil capacity: 63 lbs. • Operating pressure: 12 - 15 psi • 471
⁄4
• LPG available • CSA International, CE, NSF
" high x 24" wide x 40" deep
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