عربى
1. Fast cooking speed
The pressure fryer increases the internal pressure through sealing, which raises the boiling point of water, enabling the cooking of chicken at a higher temperature. Compared with ordinary fryers, it can cook and fry the chicken thoroughly more quickly, greatly shortening the cooking time and improving production efficiency. For commercially - operated restaurants or snack stalls, more fried chicken products can be made within the same time to meet the needs of more customers.
2. Retain moisture
Under high - pressure conditions, the moisture in the chicken is not easy to lose. This makes the fried chicken more juicy, avoids the chicken from becoming dry and tough due to long - term cooking, ensures the tender taste of the chicken, improves the quality of the chicken, and provides diners with a better taste experience.
3. Uniform heating
The existence of pressure allows heat to be transferred more evenly to all parts of the chicken, ensuring that every part of the chicken is heated evenly. There will be no situation where some parts are overcooked while others are undercooked. This ensures the overall quality of the fried chicken, guarantees product consistency, and reduces the defective rate caused by uneven heating.
4. Energy - saving
Due to the short cooking time, compared with traditional fryers that require a relatively long time to finish frying chicken, the pressure fryer can complete the cooking task in a shorter time. As a result, it reduces energy consumption and operating costs. In the long run, it can save a considerable amount of money for merchants.
5. Easy to operate
Most pressure fryers are designed to be relatively simple and easy to operate. Even those with little cooking experience can master its usage method proficiently after simple training. During operation, only parameters such as time and temperature need to be set, then put the chicken into the fryer and start the machine. The operation process is simple and convenient, making it suitable for use in various comm
