Choosing a Commercial Chicken Pressure Fryer for McDonald's

People all over the world love fried foods, and the country of Canada is no exception. From poutine to beaver tail, many of the nation's dishes are fried, including chicken and seafood. Commercial foodservice operations can fry these menu favorites using a variety of methods, but pressure fryers are often the best option. The additional pressure in a pressure fryer causes the food to cook faster than in an open fryer, and it also helps the food absorb less oil, making the final product healthier.

Pressure fryers are ideal for high-volume frying because they make it possible to prepare large quantities of food in a shorter amount of time. They're also better for frying breaded foods because they allow the food to crisp up and cook more evenly. In addition, they're a great choice for preparing fried chicken because they produce more flavorful results than traditional open fryers.

When choosing a commercial chicken pressure fryer for McDonald's, look for models with customizable presets that help reduce the amount of training and labor needed to produce consistent results. Presets can be programmed to prepare different types of chicken, as well as other menu items such as onion rings or fries. Using presets can also help restaurants save on energy use.

A quality pressure fryer will have a durable construction and reliable performance. It should also be easy for your staff to use and maintain. The pressure fryer should come with clear indicators that alert you to any problems, and the frying basket should be easy to remove for cleaning. It should also have a drain valve for easy cleanup and be compatible with common kitchen accessories like tongs and a funnel.

A commercial chicken pressure fryer should have a filter to keep the cooking oil clean and fresh. Oil can start to break down as the temperature climbs above 360 degrees, so it's important to change the fryer oil frequently and to keep it at a safe level. It's also important to cover the fryer when not in use to prevent debris from falling into the vat and to decrease energy usage. A commercial equipment professional can provide more tips for maintaining and prolonging the life of a fryer.