In the competitive world of foodservice, quality and consistency are everything—especially when it comes to fried chicken. That’s where Broaster machines and Taylor pressure fryers come into play. These innovative appliances combine pressure cooking and deep frying to deliver perfectly crispy, juicy results that customers crave.
In this article, we’ll explore what makes Broaster-style frying unique, how Taylor pressure fryers work, and why they’re an essential addition to any commercial kitchen.
What Is a Broaster Machine?
A Broaster machine is a specialized pressure fryer that combines deep frying with pressure cooking. This unique cooking method was pioneered by the Broaster Company in the 1950s and remains the gold standard for producing consistently delicious fried chicken.
Key Features of a Broaster Machine:
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Pressure Frying: Cooks food in a sealed chamber, locking in moisture while creating a crispy exterior.
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Faster Cook Times: Pressure speeds up the cooking process, allowing more batches per hour.
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Healthier Frying: Less oil absorption compared to open frying methods.
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Flavorful and Juicy: The sealed environment prevents moisture loss, keeping chicken tender and flavorful.
Fun Fact: Only licensed operators can officially call their chicken "Broasted® Chicken" because it's a trademark of the Broaster Company.
How the Taylor Pressure Fryer Works
Taylor, a trusted name in commercial kitchen equipment, also offers high-performance pressure fryers designed to replicate the Broaster cooking method—without the branding restrictions.
How It Works:
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Loading the Food
The chicken (or other items) is placed into the fryer basket, typically after being marinated or seasoned. -
Oil Preheating
The oil is heated to a precise temperature for optimal cooking. -
Pressure Sealing
Once the food is lowered into the hot oil, the lid locks to create a sealed, pressurized environment. -
Pressure Cooking & Frying
Under pressure, the oil cooks the food more rapidly and evenly. The result: crispy on the outside, juicy on the inside. -
Safety and Efficiency
Taylor pressure fryers come equipped with built-in safety features, digital controls, and automatic oil filtration—making them easy to use and maintain.
Advantages of Taylor Pressure Fryers:
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Consistent Cooking Results
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Reduced Oil Usage
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Improved Cook Times
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Compact and User-Friendly Designs
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Durable for High-Volume Output
Why Choose a Pressure Fryer for Your Commercial Kitchen?
Whether you're running a takeaway, food truck, QSR, or family restaurant, a pressure fryer is a game-changer for your kitchen.
Benefits Include:
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Increased Productivity: Faster batch cooking during peak hours.
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Lower Food Costs: Less shrinkage and oil absorption.
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Higher Quality Products: Moist, flavorful meat with a golden, crispy finish.
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Customer Satisfaction: Perfect fried chicken keeps customers coming back.
Broaster vs. Taylor: Which One Should You Choose?
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Choose Broaster if you want the official Broasted® Chicken brand and access to proprietary recipes, marinades, and marketing support.
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Choose Taylor Pressure Fryers if you're looking for the same cooking benefits in an unbranded, flexible solution.
Both are excellent choices for delivering premium fried foods with efficiency and consistency.
Final Thoughts
If fried chicken is a staple on your menu, investing in a Broaster machine or Taylor pressure fryer can dramatically improve your food quality and kitchen workflow. These machines offer unmatched speed, flavor, and consistency—exactly what today’s customers demand.
Ready to take your fried chicken to the next level? Explore our range of Broaster and Taylor pressure fryers and discover the secret to golden, juicy perfection—every time.
