What is the difference between open frying & pressure frying? This is a question we are regularly asked when it comes to our range of fryers. And it’s a very important question! Knowing the difference between the two is essential to ensure you pick the fryer best suited to your needs! Choosing between a pressure fryer and an open fryer really comes down to what you plan on cooking. If you’re looking to cook delicious southern style chicken, pressure frying is the way to go. If you want to add crispy fried chips to your menu, then an open fryer could be the better option. Read on to find out more!

Pressure Frying

Understanding the frying process is a good place to start. Frying revolves around water. Without pressure, the typical frying process can only cook at the boiling point of water at 100°C. The water being referred to here is the moisture inside a piece of chicken being cooked. When you pressure fry, that moisture is boiled at an even higher temperature, closer to 120°C, which speeds up cook times. The speed of pressure frying makes it ideal in a situation where you need to cook a lot of food simultaneously. Pressure frying leaves you with a piece of protein that is cooked quicker and has lost less moisture and flavour, resulting in a juicier and tastier end product. Pressure frying also yields a healthier product. The natural flavours and juices are sealed in and less oil is absorbed. When it comes to frying proteins, there really is no substitute to the pressure fryer!

Open Frying

Open fryers are every bit as useful but are more suited to cooking products like chips or onion rings. Open fryers submerge food in an open vat of hot oil, a cooking method that is commonly used for items that should be crispy when done. Kitchens utilize open fryers instead of pressure fryers for a variety of menu items, including foods that float while cooking.

While both the open and pressure fryers are comparable in operating costs, the pressure fryer will result in better oil life.  Shorter cook times at lower temperatures as well as the lack of protein moisture mixing into the cooking oil means your oil will stay cleaner for longer. Both products are about equal in maintenance costs and labour time. Like any piece of machinery, if you want it to last, it should be taken care off. A good fryer can last up to 15 years with proper care and maintenance. You can view our range of fryers here or contact us for more information.