The Secret Formula to Cooking Perfect Crispy Chicken: Pressure Fryer

In a commercial kitchen, there are 2 methods used for frying foods on a large scale; pressure fryer or open fryer. While the open fryer is a practical method for frying products, the key to ensuring the inside of especially chicken products remains juicy, and to achieve a more crispy and tasty result is the pressure fryer.

What is a Pressure Fryer? A pressure fryer uses pressure and heat to fry foods. After foods are placed inside the hot oil with the help of a basket, the machine lid is closed to create a pressurized cooking environment. Pressure increases the boiling point of the water inside the chicken and reduces the energy (heat) needed to cook a food. Thus, it allows you to fry more quickly using less energy.

What's the Main Difference Between Pressure Fryer and Open Fryer? The primary difference between pressure and open fryers, of course, is pressure and related cooking factors. In open fryers, foods are simply submerged in a deep frying vat filled with hot oil that can only cook at the boiling temperature of water. The frying oil, being overly exposed to the air, has a shorter lifespan in open fryers compared to pressure fryers. Open fryers lead to more moisture loss in the product due to evaporation, resulting in products that are crisper and not very moist. While foods like french fries, cheese sticks, and onion rings that you want to be crispy and dry are ideal in open fryers, it's not recommended for crispy fried chicken. Pressure fryers ensure a quicker cooking time and a moister chicken due to reduced evaporation. Thanks to the pressurized cooking environment, the oil stays out while the flavor remains inside the product. As a result, you get a product that's not only juicy, tender, and tasty but also far more delicious than its counterpart fried in an open fryer.

Other Flavor Factors in Pressure Fryer One of the biggest benefits in terms of flavor content in your business is the ability to personalize the taste of your chicken. For this, you should cook the product under the same conditions, in standard ratios and standard quality. Apart from the pressure fryer in the cooking factor, you can standardize these flavors with our Makfry Group Marination sauces and Breading products and be sure that these flavors will remain intact from the first bite to the last.

Why Should I Buy a Makfry Pressure Fryer? Our machines, designed according to the usage purposes of businesses through years of R&D, are produced entirely bespoke for businesses. Our products, which are 100% Turkish-made, are made entirely within the Makfry Group with their patented resistance structure, digital card design, and software. Our long-lasting, durable machines will meet the needs of your business with their economical prices. With our machines, which are available in 3 different sizes according to businesses, with oil capacities of 8-15-25 liters, it's ideal for frying large amounts of chicken at the same time. It offers flexibility in managing your busy times in your business with its high performance, ease of use, and smart digital programs.

Moreover, with its automatic oil filtering system, it's a perfect high-volume solution to save on oil, labor, and time. You can keep the products you prepared by batch cooking in your pressure fryer in our holding units and use them more economically with full capacity usages. After cooking the product, thanks to its moisture and heat properties, you can serve your products at the same crispiness and temperature in our holding units.

In short, with a pressure fryer: • The product doesn't absorb oil • Cooking time is reduced • Energy and oil become more economical • More delicious products are obtained • Healthier products are produced

Add some chicken to your menu according to the needs of your business.