Are you at the crossroads of choosing the perfect fryer for your restaurant? You’re not alone! Let’s dive into the great debate of open vs. pressure frying, as explored in the insightful guide, “Open vs. Pressure Frying: Chef Gregg Keeps it Real.”
Understanding Pressure Frying
Think of pressure frying as the secret sauce to keeping your proteins juicy and flavorful. This method cooks food at higher temperatures (around 240 degrees) under pressure (about 12 psi), locking in moisture and reducing oil absorption. It means tastier, healthier dishes with shorter cooking times – a win-win for busy kitchens!
The Charm of Open Fryers
Now, don’t underestimate open fryers. These versatile champs are ideal for items like fries, mozzarella sticks, and onion rings. They offer quick recovery times and the ability to filter one vat while frying in another. Plus, with split vats for different foods, they adapt to your kitchen’s unique needs.
Split vats offer the flexibility to cook smaller batches of different items at once, with independent controls and completely separate cooking environments. In multi-well fryers, full and split vats can be mixed-and-matched depending on what the kitchen needs.
Comparing the Two
Some foods, like fried chicken or potato wedges, can be cooked in both types. The choice boils down to the desired texture – crispy or juicy? Also, fun fact: you can open fry in a pressure fryer by leaving the lid open, though it’s not ideal for high volumes.
Cost Considerations
When it comes to costs, both fryers are pretty similar. They require the same level of care and maintenance to ensure a long lifespan. And good oil management practices are essential for both, helping you save on the cost of frying oil.
No matter your choice, it’s about finding the right fit for your menu and operational needs. Whether it’s the juicy magic of pressure frying or the crispy wonder of open frying, each brings its unique strengths to the table.
Curious to learn more about frying options? Henny Penny offers a great selection for you to explore. Happy frying!
Originally published on www.HennyPenny.com
by Chef Gregg; Henny Penny Corporate Executive Chef