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Some manufacturers offer gas and electric pressure fryers with a variety of features, including automatic oil filtration and efficient burner systems. Other models allow the operator to flex the amount of time in each cycle, which allows them to cook larger products without overcooking or burning the interior. Onboard oil reservoirs provide easy to control topping of shortening and reduce the need for manual pouring, which can result in splash back and burns.
Choosing the right pressure fryer for your restaurant requires considering what type of food you plan to serve, how much you want to cook and how often you plan to use it. The size of the fryer also plays a role in how quickly you can cook your food. If you plan to prepare small portions or full meals, a smaller pressure fryer may work best for your operation.
If you need a large volume of fried food, look for a model with a higher tank capacity or multiple tanks. Many manufacturers offer sizes that can accommodate between 500 and 3,000 pounds of food.
Other important factors to consider are the ease of use and cost of maintenance for a pressure fryer. Touch-screen controls on some units help reduce training time and help new employees manage operations. Some offer step-by-step instructions that walk crew members through cooking, cleaning and other tasks, an especially valuable tool given the high turnover rate of the industry.
