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General| Brand | Henny Penny |
|---|---|
| Model | Pressure Fryer |
| Category | Fryer |
| Language | English |
Pressure frying reduces cooking time, allowing for faster order fulfillment and increased service speed.
Lower temperatures and longer shortening life reduce energy and operational costs, boosting productivity.
Seals in natural juices and flavors, resulting in tender, flavorful food across a variety of menu items.
Thermostat-controlled heating elements and a sealed lid create a pressurized cooking environment.
Seals in food's natural juices, locks shortening out, and enables faster, energy-efficient cooking.
Rectangular pot promotes turbulence for even cooking; a cold zone collects cracklings without scorching.
Drains used shortening through a filter and returns hot, filtered shortening for immediate reuse.
Ensures food remains moist and flavorful by sealing in natural juices during frying.
Less moisture escape means less shortening absorption, resulting in less greasy fried food.
Improved heat transfer cooks food faster and requires less energy to maintain shortening temperature.
Sealed-in juices and locked-out shortening minimize flavor and odor transfer between products.
Cooks more food in less time and space, offering higher production per square foot.
Captures oil-laden steam, reducing greasy film and odors in surrounding areas.
Lower temperatures and less absorption extend shortening life.
Retains moisture and juices, resulting in less shrinkage and a more tender product.
Versatile method suitable for cooking a wide range of items from poultry to pastries.
Advanced fryers deliver consistent flavor and appearance, load after load.
International chains achieve billions in profits selling pressure fried chicken, the world's best-tasting and most profitable.
