June 19, 2025 by Commercial Cooking Systems Team
Confused about which pressure fryer model fits your needs? We break down Broaster vs. Henny Penny, vented vs. ventless, and more.
If you’re in the market for a commercial pressure fryer, chances are your business depends on consistent, high-volume cooking—whether it's fried chicken, seafood, or any fast-crispy staple.
Broaster® fryers are proprietary and require licensing. Their closed system helps maintain consistent pressure and oil quality but limits third-party support. Henny Penny®, on the other hand, is open-platform, giving you more flexibility on parts, repairs, and training.
Electric pressure fryers are easier to install and maintain, and they’re preferred in smaller kitchens or mobile operations. Gas fryers typically heat up faster and are favored in high-demand fast food or franchise settings.
No hood system? Consider ventless options like AutoFry® or TurboChef®. While traditional pressure fryers require Type 1 hoods, ventless units are self-contained and perfect for food trucks, kiosks, or startup restaurants with limited overhead.
For small operators, a 4-head fryer might be enough. Larger kitchens should consider 6-head or 8-head models to keep up with volume. Think in pounds-per-hour and match it to your busiest shifts.
💡 Pro Tip: Don’t overbuy. Many kitchens overspend on capacity and end up with a unit that wastes oil and electricity.
We’ll help you match the fryer to your volume, kitchen layout, budget, and goals. Just email us or call (715) 499-7222 to talk with someone who’s rebuilt hundreds of these units.