Project Description

Better product. Lower operating costs.

Our state-of-the-art pressure fryers cook foods under controlled pressure in a sealed environment resulting in:

  • More tender, juicy and flavorful foods
  • Less oil absorption and reduced overall oil usage
  • Faster cooking times and lower energy costs
  • Greater food production per machine for a better ROI

Broaster Pressure Fryers are known around the world for quality, high output and years of dependable, trouble-free operation. Learn about the features and benefits that can help set your business apart.

Click to see spec sheets for Broaster Pressure Fryers 1600, 1800 and 2400.


Why pressure frying chicken and other foods can be smart business.

Foods absorb less oil

Broaster Pressure Fryers use a sealed, pressurized environment, like a pressure cooker, in which foods are cooked in Broaster Foods Canola Oil. The pressure seals in foods’ natural juices and locks out the cooking oil.*

Use less oil over time

Decreasing oil absorption also results in extending the oil’s useful life and reducing your oil costs. This can represent a big savings over ordinary deep fryer cooking.

No flavor transfer

Since very little oil is transferred into foods in a Broaster Pressure Fryer, there is virtually no flavor transfer among product loads.

Faster, more even cooking

Broaster Pressure Fryers feature a patented round cooking well design that eliminates hot spots and provides superior heat distribution. The result is decreased turn times and less product waste.

* The same study found that energy consumption per pound of chicken cooked was reduced up to 48% with pressure frying while the maximum production rate of cooked chicken per hour was 2 to 3 times greater than that of open frying.