The Main Differences Between Pressure and Open Frying

Let’s talk about the differences between pressure and open frying. Buying new equipment for your commercial kitchen can be stressful. You have to decide what you need and pick between similar equipment. Learning the difference between these pieces of similar equipment is important when deciding. Keep reading to learn the main differences between pressure and open frying, so you know which equipment is best for your commercial kitchen.

Here are the following differences between pressure and open frying

Cook Times

One of the first differences you’ll notice when comparing a pressure fryer and an open fryer is how fast the food cooks. On a pressure fryer, you’ll close the lid, which increases the pressure inside to between 12 and 14 psi. That additional pressure cooks food much faster than a traditional open fryer. While the time savings can vary depending on what you’re cooking, you’ll probably see cooking times cut almost in half. That means if it takes you around 20 minutes to fry several large pieces of chicken in an open fryer, it will take you around 12 or 13 minutes in a pressure fryer.

Taste and Health of Product

You’ll notice a difference in the cook times in your kitchen, and your patrons will notice a difference in their fried food. Pressure fryers differ from open fryers in that the additional pressure seals the delicious juices inside the food instead of letting them escape into the oil as an open fryer would. The extra pressure also means that less oil gets absorbed into the fried product, making it healthier than the product from an open fryer. Basically, it is easy to understand the differences between pressure and open frying.

Oil Life

The last major difference you’ll see between a pressure fryer and an open fryer is how long the oil lasts. Pressure fryers use less oil and cook at lower temperatures, which extends the life of your oil more than an open fryer would. Many pressure fryers also have automatic top-off and filtration systems, which extends your oil life and protects your employees from having to do refills that could result in dangerous splashing oil.

The main differences between pressure and open frying are that pressure frying takes less time, creates a tastier and healthier product, and extends the life of your oil. If you’re deciding between a pressure and an open fryer for your commercial kitchen, then a pressure fryer is the best choice. DSL will be happy to help you choose the best commercial deep fryer machine for your kitchen needs. We offer three fryers in various sizes so you can find what you need.

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