Food Made With Open Fryers and Pressure Fryers

Fryers are an essential piece of foodservice equipment. They enable operators to prepare delicious, flavorful food in a way that is quick and efficient. With so many options on the market, you may be asking yourself which commercial fryer you should choose.

We break down the differences between open and pressure fryers to help you choose the right equipment for your menu, processes, and business.

Pressure Fryers: Shorter cook times and flavorful food options

Pressure fryers shorten cook times by raising the boiling point of water to a higher temperature, around 240 degrees. This allows food to retain more of its moisture. Frying under a pressure of ~12 psi also allows commercial pressure fryers to use lower oil temperatures than traditional open frying. 

Whether you are cooking bone-in chicken breasts or battered fish, the pressure fryer is the go-to option for frying proteins. Pressure frying locks in natural flavors while sealing out excess oil. As a result, the cooked protein comes out juicy, tender, and full of flavor. 

Henny Penny pressure fryers offer a range of innovative features. For example, Henny Penny Velocity Series pressure fryers extend oil life and reduce the cost of frying. The PFE 500’s compact design uses less than 20 inches of wall space to help you reclaim your kitchen footprint.  

Contact PHT Systems for a free consultation to see if a commercial pressure fryer is best for your foodservice business.

Open Fryers: Customizable cooking processes and crispy meals

Open fryers are efficient and versatile. These commercial deep fryers recover temperature in a matter of seconds, so you can make batch after batch of crispy fried food. They also give operators the ability to filter one vat while actively frying food in another vat. These features help kitchens maximize their operations during the busiest mealtimes — and flavor is not sacrificed for efficiency, either. 

Open fryers turn out consistently crispy, tasty products. They are especially useful for cooking fresh-breaded and freezer-to-fryer items like chicken tenders, fries, mozzarella sticks, and onion rings. Henny Penny open fryers can help you increase capacity while also allowing you to customize your kitchen. Henny Penny’s Evolution Elite Open Fryer, for example, can cook the same amount of food as standard 50 lb fryers in 40% less oil, reducing oil costs while maintaining throughput. Henny Penny’s 8-head open fryers allow you to prepare large batches of bone-in chicken quickly during lunch and dinner rushes.

For more information about commercial open fryers, contact PHT Systems for a free consultation.

Both: Comparable costs and durability

Both open and pressure fryers prepare many of the same menu items, such as fried chicken or potato wedges. The main difference is the end result. For example, if you want your chicken juicy and tender, use a pressure fryer. If you want your chicken crispy and crunchy, use an open fryer.

The cost of ownership is comparable for both fryers, too. Although pressure fryers can save energy with faster cool cycles and lower oil temperatures, there is not much difference in maintenance and labor costs. Both fryers can last up to 10-15 years with proper care and maintenance. Henny Penny fryers, for example, are known for their quality and consistency, delivering fantastic food for customers and maximum value for operators.

Contact the experienced foodservice suppliers at PHT Systems

Not sure which type of fryer is right for your business? You don’t have to navigate the purchasing process alone. Contact PHT Systems: a foodservice supplier with expertise and years of experience in the foodservice industry.

PHT Systems is a wholesale distributor for Henny Penny, representing the best-in-class pressure fryers and open fryers. After you find the right fryer for your operations, PHT will be there for you beyond the sale with equipment training, service, and repair solutions to allow you to do what you do best – serve your customers.

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