MAKFRY PRESSURE FRYERS

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ADVANTAGES OF PRESSURE FRYING

Pressure frying is a cooking technique commonly used in the food industry that offers numerous benefits compared to traditional frying methods. This method utilizes a pressure fryer tank to cook food, particularly chicken, resulting in several advantages.

One major advantage is the reduced grease absorbance. When chicken is submerged in very hot oil in the pressure fryer tank, it quickly gets sealed, making it difficult for the juices inside the chicken to escape. The increased pressure in the tank further prevents the inner juice from evaporating until a balance is reached between the oil trying to penetrate and the inner juice trying to escape. As a result, the chicken gets fried while absorbing minimal grease, giving it a flavorful taste.

Time is significantly shortened through pressure frying. Due to the pressure and the presence of juices in the chicken, the cooking time is reduced significantly. While it may take around 20-25 minutes to cook a product in an open fryer, it only takes 5-6 minutes in a pressure fryer, resulting in an average time reduction of 80%.

Pressure frying is also economically advantageous. By producing oil-free products, it helps save energy as less oil is required for cooking. Additionally, the fast and practical nature of pressure frying reduces labor costs.

Moreover, pressure frying enhances the taste of the cooked products. Chicken, for example, becomes deliciously crispy on the outside while remaining soft and tender inside. The ability to trap the natural juices of the chicken during the cooking process adds to its overall taste and quality.

Furthermore, pressure frying contributes to a healthier food choice. Frying, along with boiling and baking, is a popular cooking technique, albeit the least healthy one. However, pressure frying reduces the amount of grease absorbed by the food, making it a healthier option compared to traditional frying methods.

In summary, pressure frying offers various advantages over traditional frying techniques. It minimizes grease absorbance, shortens cooking time, reduces energy and labor costs, enhances the taste of the cooked products, and promotes healthier food choices. It is a valuable cooking method widely used in the food industry.