Many food chains around the world have been using pressure frying for years. Pressure fryers, also known as pressure cookers, are popular with international chains because they provide a tasty, healthful product that appeals to consumers of today while also saving money on labour and oil.
The commercial-grade pressure fryer was initially used in the culinary business more than fifty years ago by Henny Penny. Since the invention of a pressure-packed fryer, Henny Penny Parts UK has contributed to the billion-dollar earnings made by well-known franchises around the world.
Food’s Inherent Juices Are Preserved When It Is Pressure-Fried.
The special atmosphere produced inside the fryer during pressure cooking helps preserve the food’s juices from nature. In contrast to other ways where food can occasionally become dry and less appetizing, this guarantees that every mouthful is luscious, moist, and packed with the dish’s intrinsic flavours.
Food That Has Been Pressure-Fried Is Less Oily.
Better moisture retention in the meal is made possible by the pressure-frying process. As a result, food absorbs less oil when it releases less moisture. The outcome? Food that is golden and crisp without leaving a greasy aftertaste.
Pressure Cooking Consumes Less Energy And Is Quicker.
Heat is effectively transferred through the oil to the food when cooking under pressure. As a result, cooking times are shortened, which lowers energy usage. This frying technique is economical and ecologically friendly at a time when efficiency and sustainability are crucial.
Flavour Transmission Is Diminished By Pressure Frying.
Flavour transfer can be an issue when managing an overwhelmed kitchen with a variety of menu items. When pressure-frying, there is far less flavour and odour transmission from one product to another since the oil is sealed out and the natural fluids, nutrients, and flavours are trapped.
Additional Menu Options.
Although poultry is still one of the most common foods prepared in a Henny Penny pressure fryer, it is a very flexible cooking technique. Because of its adaptability, our customers can choose from a wide variety of menu items, such as meat, poultry, fish, vegetables, and much more! Restaurants will be able to appeal to customers with a wide range of preferences and preferences if they offer a diverse menu.
Improved Quality Of Food.
The food retains more moisture and fluids when cooked using this approach, which reduces shrinking. Customers will return for more because pressure frying produces a succulent, delectable product.
Maintaining Cleaner Fryers And Oil For Longer Than Before
Vat cleaning and oil replacement are significant time commitments in any company.
However, what if your fryer’s vats were simpler to clean between uses and your oil could remain cleaner for longer? That “what if?” can come true with the help of the tools along with cleaning and filtration supplies. By avoiding the need to change the oil and the labour hours required for cleaning, you will be ready to save money.
A Cleaner Way To Cook.
All of the steam, which is laden with oil, is caught and expelled into a hood above while pressure frying. This lessens the accumulation of oily film and smells in the immediate vicinity. Less time may be spent cleaning while further time is possibly spent turning a profit when there is less grease and odour accumulation.
Food Shrinks Less When Pressure-Fried.
When it pertains to food in particular, no one likes feeling undervalued. The meal is guaranteed to keep its size and juiciness when pressure-fried. You and your visitors both benefit from a larger portion of a softer, more delicious product!
More Menu Options Are Possible With Pressure Frying.
It’s amazing how versatile pressure frying is. There are countless gastronomic options available, ranging from delicate seafood to crispy fowl and tender meats, as well as inventive sweets like fried ice cream.
Troubleshooting Henny Penny Problems
The Fryer Isn’t Running
When the unit is not operating, the following problems may occur:
- Open circuit: An open circuit occurs when the electrical switch is “ON” but the cooking appliance is not operating. An authorized service expert may need to replace the circuit interrupter or fuse if the unit is connected.
- Tripped motor thermal protection: The motor temperature protector has tripped if the filter switching is “ON” but the electric motor is not operating. An authorized technician is required to reset the thermal switch.
The Oil Doesn’t Heat
The following are possible reasons why oil or shortening doesn’t heat up when the machine’s warning lights are on:
- Open high-limit circuit: Have an appropriately trained technician reset the high threshold circuit from the excessive temperature limit regulator if it is open or has tripped.
- Drain valve open: Select the closed position above the valve handle to close the drain valve.
Food Is Too Dark
If food is overly black as it comes towards of the fryer, look for the following:
- High-temperature settings: Check to see whether it’s too hot. Verify the program mode’s temperature setting and adjust it as necessary.
- Food that has been breaded too long in advance should be introduced closer to the time of frying.
Final Words
It’s a fact that the technique used for pressure frying is responsible for the continued popularity of some of the finest and most well-known food franchises in the world. It is an unrivalled blend of profitability, efficiency, and taste. When it comes to producing some of the world’s crispiest, juiciest, and most flavorful fried meals, pressure frying continues to be a champion.
