Commercial pressure frying is similar to open frying, except that after food is placed into the hot oil, a lid is lowered over the fry pot and sealed to create a pressurized cooking environment. Pressure frying produces the most consistently flavorful fried chicken, and is faster than any other method when cooking in higher volumes.
When you choose a pressure fryer, you’re ensuring that moisture and flavor will be sealed in while excess cooking oil will be sealed out — yielding a healthier, more delicious final product. It’s the ideal way to cook freshly breaded, bone-in items like chicken or other foods with natural juices.
We’ve made it easy to create a perfect pressure seal every time with our color-keyed spindle and patented lid lock. Our engineers have also built in efficiency at every step, whether it’s producing some of the industry’s lowest average exhaust temperatures in our gas models or offering an optional large-capacity fry pot in our standard electric footprint.
For more than 50 years, Henny Penny has been leading the way in fryer innovation. Take, for instance, our built-in oil filtration systems that come standard on every pressure fryer. This automatic system helps extend oil life and reduces the effort required to keep your fryers functioning.
Another unique feature is Henny Penny’s rectangular frypot design — a first in the pressure fryer market — which helps promote random tumbling and turbulent action for more evenly cooked products.
Henny Penny also manufactures all of our control panels in-house instead of relying on third-party vendors, ensuring that each fryer we sell is equipped with the most capable, effective system possible.