Fried food has a broad appeal. The appeal of fried dishes’ distinctive crispy texture & amplified fragrant fatty flavours make them readily accessible anywhere in the world, from deep-fried tonkatsu cutlets in Japan to beer-battered fish with chips in Britain. And for good reason—nearly every restaurant’s menu almost always includes one or more fried items. Continue reading to find out the benefits of considering a business-grade Henny Penny pressure fryer if you want to expand your restaurant’s menu to include fried foods or if you want to upgrade the frying gear you currently have.
A Commercial Pressure Fryer: What Is It?
Is this different from the open fryer you currently utilise in your business kitchen, or perhaps from regular fryers used at home? Without a doubt, the answer is yes. As the title suggests, an industrial pressure fryer relies on pressure methods of cooking – where the food and cooking oil are heated to high temperatures at high pressures inside an enclosed fryer. The enclosed pressurised atmosphere is the primary distinction between an industrial pressure fryer and a typical open or deep fryer. This has a tremendous impact on the temperature during which the food cooks, the cooking timeframe and also the taste and texture of the result.
The Science Behind Pressure Frying
Are you curious about the reasons behind the superior taste and efficiency of pressure-fried food compared to traditional frying methods?
The First Reason
Water’s boiling point rises as a result of the pressure which builds up inside the enclosed fryer; this means that more heat is required for water to evaporate. This means that the majority of the liquids in the meal, which in open frying would’ve evaporated at a lower boiling temperature, are instead kept as moisture within, producing a considerably richer final product.
The Second Reason
Internal pressure build-up also contributes to raising the steam’s general temperature inside the fryer, which speeds up the cooking process. Similar to this, the pressure cooker guarantees consistency by holding the same pressures and temperatures for each batch. Open frying, on the other hand, lacks the advantage of uniformity because environmental factors can readily alter temperature.
Why Should Your Commercial Kitchen Invest in a Pressure Fryer?
Are you still unsure if a pressure fryer is the best appliance for your restaurant? Find out why so many chefs & restaurant owners have chosen to purchase this necessary kitchen appliance by reading on.
Quicker Cooking Times
There’s no time to waste when it involves servicing the huge lunch and supper crowds. A slow-open fryer will undoubtedly slow down service, so it’s crucial to take steps to sure your food is out the kitchen door as quickly as possible. Positive updates! Food cooks far more quickly in a commercial pressure fryer, so you can increase production batches & serve more customers—and make more money—with it.
Improved and Stable Flavour
Any chef will inform you that flavour and consistency are just as important when serving clients as quickly. Although it is difficult to accomplish manually (unless you have a lot of expertise), a pressure cooker’s automated heating and pressure mechanisms will help ensure that you get it perfect every time. That makes it feasible to reliably have crispier, juicy fried meals in each batch which has been cooked.
Taste and Texture of Food
Pressure fryers lock out excess fat and oil and maintain moisture, in contrast to more conventional frying techniques. Food shrinkage can be avoided and constant quality, hygiene, and mouthwatering taste and texture can be provided by frying in a pressurised environment. With this frying technique, chefs can prepare food perfectly every time.
Cleaner and Healthier Cooking Techniques
There is less oil in food that is cooked in pressure fryers as opposed to conventional fryers. Menu items may be swiftly fried without losing all of their natural nutrients. In prep and culinary areas, using less oil has a double-edged advantage by minimising greasy film & odour accumulation. Eating becomes cleaner and healthier as a result.
Efficiency and Consistency in Cost-Effectiveness
Businesses are unable to go wrong with a pressure fryer as a tool to reduce energy expenses and increase output. Pressure fryers automatically reduce workload, and cut cooking times, while consuming fewer resources than conventional fryers. Regaining your money is as simple as cutting down on time, food, and oil waste.
Final Words
It is widely recognized that pressure cooking is a key component of the ongoing success of some of the most well-known food franchises in the entire globe. It offers the best possible balance of flavour, effectiveness, and financial gain. When it comes to producing some of the world’s crispiest, juiciest, & most flavorful fried meals, pressure frying is still the gold standard.
