Commercial pressure frying is identical to open frying, with the exception that once the food has been added to the heated oil, a lid is dropped over the fry pot and fastened to produce a pressured cooking atmosphere. When preparing a larger quantity of chicken, pressure frying is faster than any other method and consistently yields the best delectable fried chicken.
The finished result will be healthier and more flavorful if you use a pressure fryer since it will keep moisture and flavor in while keeping extra cooking oil out. Cooking freshly breaded, bone-in dishes like chicken or other foods with natural fluids in this manner is perfect.
The Benefit of Henny Penny
Henny Penny has been setting the bar for fryer innovation for more than 50 years. Consider the integrated oil filtering systems that are a part of every pressure fryer we sell. This automated technology makes it easier to maintain your fryers and helps to increase oil life.
Henny Penny’s rectangular fry pot design, a first in the pressure fryer market, is another distinctive feature. It encourages random tumbling and turbulent motion for more evenly cooked goods.
Additionally, Henny Penny produces all of its control panels in-house rather than depending on outside vendors, assuring that every fryer it sells is outfitted with the most powerful, efficient system available.
Primary Advantages of Pressure Cooking
Shorter cooking times, more flavor
Compared to traditional open frying, frying under pressure (around 12 psi) offers quicker cooking at lower oil temperatures. For a product that tastes better and is healthier, pressure frying also locks in the food’s natural flavors and nutrients while locking out extra oil.
Oil is more efficient and lasts longer.
Reduced air exposure, lower cooking temperatures, and less moisture produced from the meal all contribute to maintaining oil quality and significantly extending oil life.
Shorter cook times need less energy, and longer oil life means you’ll use less oil overall. Both of these contribute to expense reductions and increased revenue for your company.
What Can Be Cooked in Pressure Fry?
Deep-frying is done under pressure with pressure frying.
It doesn’t deep fry less fattily or healthily; rather, it only makes the process go faster and uses less cooking fuel.
It is typically utilized for pressure-frying poultry. For instance, pressure fryers are used to prepare Kentucky Fried Chicken (KFC). With pressure, less steam is produced, leaving more moisture in the frying chicken. Furthermore, the dish may be less greasy. Because of the pressure, moisture in the meal cannot exit, and because it remains there, oil cannot enter and replace it.
It is possible to prepare food extremely quickly—about 15 minutes for chicken pieces—by pressure frying. Rather than the 215 to 220°F (about 100°C) that results from normal frying, the meal can achieve an interior temperature of around 250°F (120°C).
You CANNOT use a standard pressure cooker for pressure frying. The heat of heated oil is not intended to be handled by its rubber seals. You require a certain, approved pressure fryer. Unfortunately, the few versions that are available for residential usage are highly expensive and fairly big for commercial use.
In 2006, only Ultrex and the Spanish manufacturer Fagor produced devices for residential usage. Their versions have pressure release valves and are available in a range of sizes. A variant with an 8-12 quart capacity can hold eight pieces of chicken at once.
Sometimes, pressure fryers are referred to as “roasters.” Unless the pressure fryer was built by the Broaster firm, this statement is not entirely true. The Broaster Company, based in Beloit, Wisconsin, manufactures a large number of commercial versions for North America.
Vegetable oils work best for pressure frying. If not, the steam and solid melted fats (such as shortening and lard) may mix to provide a gummy flavor to the dish.
You put approximately 2 inches (5 cm) of oil in the Pressure, Fryer, heat it to around 375 F (190 C), and then add the food. When the food is halfway cooked (approximately 2 to 3 minutes for a piece of chicken), you fry it without the lid off, cover it with a screw-down top, and cook it for an additional 10 to 12 minutes.
You then unscrew the cover and remove the food after letting the steam escape for one minute after using the pressure valve to relieve the pressure. You then reheat the oil, add the ingredients for the subsequent batch, and repeat.