In the fast-paced world of commercial kitchens, choosing the right frying method can make or break your operational efficiency, food quality, and customer satisfaction. Two terms often spark confusion: Broasting and pressure frying. While both techniques aim to deliver crispy, juicy results, their mechanisms and applications differ significantly. This article breaks down their differences, benefits, and ideal use cases—with a focus on how open fryers and pressure fryers fit into the equation.

 

1. Defining the Techniques

Broasting is a patented cooking method that combines pressure frying with a specific marinade and breading process. Developed in the 1950s, it uses a pressure fryer to cook marinated chicken (or other proteins) under controlled heat and steam pressure. The result is a crispy exterior and moist interior, often associated with fast-food chains.

Pressure frying, on the other hand, is a broader term for any frying process that uses a sealed, pressurized chamber. This method accelerates cooking times by raising the boiling point of oil, allowing food to cook faster while retaining moisture. It’s widely used for fried chicken, wings, and even vegetables.

 

2. How They Work: Mechanics and Equipment

Broasting
Equipment: Requires specialized pressure fryer designed to handle the Broasting process. These fryers maintain precise pressure (typically 12–15 psi) and temperature controls.
Process: Food is marinated, breaded, and cooked in hot oil under pressure. The sealed environment prevents moisture loss and reduces cooking time by up to 50% compared to traditional frying.
Unique Feature: Broasting mandates a proprietary seasoning mix and cooking protocol, making it a branded technique rather than a generic method.

Pressure Frying
Equipment: Utilizes standard pressure fryers, which are versatile and not limited to specific recipes. These fryers can also be used for non-Broasting dishes.
Process: Food is submerged in oil within a pressurized chamber. The increased pressure raises the oil’s boiling point, enabling faster heat transfer and reducing oil absorption. For example, chicken cooked in a pressure fryer achieves a golden crust in 10–12 minutes, compared to 20+ minutes in an open fryer.

 

3. Key Differences at a Glance

Aspect	Broasting	Pressure Frying
Equipment	Specialized pressure fryers	Standard pressure fryers
Recipe Control	Requires proprietary seasoning/breading	Flexible; adaptable to any recipe
Speed	Fast (due to pressure and marination)	Fast (pressure-driven efficiency)
Moisture Retention	Exceptionally high	High, but varies with preparation

 

4. Advantages of Each Method

Why Choose Broasting?
Consistency: The patented process ensures uniform flavor and texture, ideal for franchises.
Juiciness: The marinade and pressure combination locks in moisture exceptionally well.
Brand Appeal: Offers a unique selling point for restaurants specializing in "Broasted Chicken."

Why Choose General Pressure Frying?
Versatility: Cooks a wider range of foods, from chicken to tofu, without recipe restrictions.
Cost-Effectiveness: No licensing fees (unlike Broasting), making it accessible for independent kitchens.
Energy Efficiency: Modern pressure fryers reduce oil usage and energy costs by up to 25% compared to open fryers.

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5. Open Fryers vs. Pressure Fryers: Where Do They Fit?

While Broasting and pressure frying rely on pressure fryers, open fryers (or deep fryers) remain a staple in kitchens for different reasons:

Open Fryers:
- Ideal for high-volume, quick-service items like fries, tempura, or fish.
- Offer easy monitoring and faster batch turnover but lack pressure sealing, leading to longer cook times and higher oil absorption.
- Best for kitchens prioritizing simplicity and lower upfront costs.

Pressure Fryers:
- Excel at cooking thick proteins (e.g., chicken thighs) quickly while preserving tenderness.
- Reduce oil waste through efficient filtration systems and shorter cooking cycles.
- Require higher initial investment but offer long-term savings in energy and labor.

 

6. Which Should Your Kitchen Use?

The choice depends on your menu and operational goals:
Broasting: Perfect for chains or restaurants building a signature around moist, seasoned chicken.
Pressure Frying: Suits diverse menus needing speed and flexibility (e.g., pubs, fast-casual eateries).
Open Fryers: Optimal for side dishes or establishments with limited pressure-frying needs.

For example, a burger joint might pair an open fryer for fries with a pressure fryer for chicken sandwiches, maximizing efficiency without compromising quality.

 

7. Maintenance and Safety Considerations

Pressure Fryers: Require regular cleaning of seals and pressure valves to prevent malfunctions. Models with self-cleaning modes (e.g., automated descaling) reduce downtime.
Open Fryers: Easier to maintain but need frequent oil filtration to extend usability. Modern units with quick-drain systems simplify this process.

Both systems benefit from a “clean-as-you-go” culture to avoid grease buildup and ensure consistent performance.

 

Understanding the nuances between Broasting and pressure frying—and the role of open fryers—can transform your kitchen’s efficiency and output. While Broasting offers branded consistency, general pressure frying provides versatility, and open fryers handle high-volume basics. By aligning your equipment with your menu and customer expectations, you’ll enhance food quality, reduce costs, and stay competitive in the ever-evolving foodservice industry.

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