How Does A Pressure Fryer Work?

If you are looking to set up a restaurant in the near future, we bet you’re looking all over for the best equipment and appliances you can incorporate to improve the overall quality and service for your customers. From ovens and fryers to heating units and cookers, all these things must be considered. If you’re new to this, you probably are on a budget and must start small. Instead of going crazy and investing in a lot of appliances at once, why not start small? Look for the things you truly need and add gadgets that are essential to your cooking. The kind of appliances you need will also mainly depend on all that you are serving on the menu. If you have a lot of fried items, then chances are you need a good quality pressure fryer. 

There are loads of fryers available. However, you must choose one that works best. If you’re struggling to find the best fryer, invest in and look for a henny penny pressure fryer for sale. These ovens are the definition of ideal and will ensure all your food items are fried to perfection. If this is your first time hearing about a pressure fryer, don’t worry, we have got you covered! This article will go over all that you need to know about pressure fryers and how they work. 

The History of Pressure Fryers

A lot of people tend to invest in pressure fryers to create some of the most delicious and perfectly crisp foods under pressure. Fun fact before the invention of pressure frying, people would need to wait for over 45 minutes before they could devour their perfectly fried chicken. That’s where the founder of world-famous fast-food chain KFC, Colonel Harland Sanders, changed that by discovering pressure frying. This discovery went on to help reduce the waiting time of fried chicken down to merely 15 minutes. 

How Do Pressure Fryers Work?

Pressure frying consists of amping the atmospheric pressure inside an enclosed fryer. The increased pressure causes the boiling point of water to rise, which in this case of chicken would mean the liquid present in the fried chicken. This leads to many outcomes. 

When any product is placed into the hot oil for deep frying, the moisture present at the surface heats all the way up to the boiling point, which causes it to turn into steam as it evaporates, which is why you can see aggressive bubbling during the early frying stage.

The steam released will initially act as a temperature buffer as ample steam is encapsulating the fried food during cooking, creating a small protective zone over the food item that is being fried. This allows the internal temperature of the food to rise faster. This will also enable most of the liquid present in the food to be maintained, and the retention of moisture in the food is what will create a trendy, juice and moist dish.

Disclaimer: DO NOT Use a Pressure Cooker

When you are, pressure frying remembers to never use or confuse a pressure cooker for the same purpose. The rubber seals over a cooker are not crafted to bear the intense heat that will be produced by the hot oil. Therefore, only a pressure fryer must be used in order to get evenly fried and crisp foods. 

So if you’re looking for the right equipment for your home or your restaurant, a pressure fryer may be the right choice for you. Not only is it fast but it also makes your food a lot more delicious!