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Broaster Machines and Taylor Pressure Fryers: Revolutionizing Commercial Fried Chicken
In the competitive world of foodservice, quality and consistency are everything—especially when it comes to fried chicken. That's where pressure fryers come into play. Broaster machines and Taylor pressure fryers combine pressure cooking and deep frying to deliver perfectly crispy, juicy results that customers crave every time.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 in Australia. Key Takeaways Pressure fryers cook chicken faster while locking in moisture and creating crispy exteriors Broaster machines offer trademarked branding and proprietary recipe systems Taylor pressure fryers provide the same cooking benefits with unbranded flexibility Both systems reduce oil absorption and improve kitchen productivity Pressure frying technology is ideal for QSRs, takeaways, and high-volume operations What Is a Broaster Machine?A Broaster machine is a specialised 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.Unlike traditional open fryers, Broaster machines seal the cooking chamber, creating a pressurised environment that transforms how food cooks. The result is chicken that's tender inside with a golden, crispy coating outside.Key Features of a Broaster Machine Pressure Frying: Cooks food in a sealed chamber, locking in moisture while creating a crispy exterior Faster Cook Times: Pressure speeds up the cooking process, allowing more batches per hour Healthier Frying: Less oil absorption compared to open frying methods Flavorful and Juicy: The sealed environment prevents moisture loss, keeping chicken tender and flavorful 💡 Key Insight: Only licensed operators can officially call their chicken "Broasted® Chicken" because it's a registered trademark of the Broaster Company. This branding comes with access to proprietary marinades, recipes, and marketing support.How the Taylor Pressure Fryer WorksTaylor, a trusted name in commercial kitchen equipment, also offers high-performance pressure fryers designed to replicate the Broaster cooking method—without the branding restrictions.These machines deliver the same exceptional results while giving operators complete flexibility over their menu branding and recipes.The Pressure Frying Process Loading the Food: Chicken pieces are placed into the fryer basket, typically after marinating or seasoning Oil Preheating: The oil is heated to a precise temperature for optimal cooking Pressure Sealing: Once the food is lowered into hot oil, the lid locks to create a sealed, pressurised environment Pressure Cooking & Frying: Under pressure, the oil cooks the food more rapidly and evenly, resulting in crispy exteriors and juicy interiors Safety and Efficiency: Taylor pressure fryers come equipped with built-in safety features, digital controls, and automatic oil filtration Advantages of Taylor Pressure Fryers Feature Benefit Consistent Cooking Results Every batch meets quality standards Reduced Oil Usage Lower operating costs and healthier food Improved Cook Times Higher throughput during peak service Compact Designs Fits in space-constrained kitchens Durable Construction Built for high-volume commercial use 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 operations.The technology addresses three critical challenges facing commercial kitchens today: speed, consistency, and food quality. Pressure fryers solve all three simultaneously. 💡 Key Insight: Pressure fryers cook chicken up to 40% faster than traditional methods while using less oil and producing less splatter. This means safer working conditions and lower operating costs.Benefits for Commercial Operations Increased Productivity: Faster batch cooking during peak hours means you can serve more customers Lower Food Costs: Less shrinkage and oil absorption translate directly to better margins Higher Quality Products: Moist, flavorful meat with a golden, crispy finish every time Customer Satisfaction: Perfect fried chicken keeps customers coming back and generates positive reviews Menu Versatility: Pressure fryers work beautifully with chicken, fish, seafood, and vegetables Broaster vs. Taylor: Which One Should You Choose?Both systems deliver outstanding results, but the right choice depends on your business model and branding strategy. Feature Broaster Taylor Branding Trademarked Broasted® Chicken Your own branding Recipe System Proprietary marinades included Complete recipe flexibility Marketing Support Access to Broaster marketing materials Independent marketing Cooking Performance Excellent Excellent Best For Operators wanting established branding Operators wanting menu flexibility Choose Broaster if you want the official Broasted® Chicken brand recognition and access to their complete system including proprietary recipes, marinades, and marketing support.Choose Taylor Pressure Fryers if you're looking for the same cooking benefits in an unbranded, flexible solution that lets you build your own signature menu.Both Systems Suit Australian Commercial KitchensAustralian hospitality operators benefit from both options. Whether you run a café, burger shop, or hotel kitchen, pressure frying technology delivers the consistency and quality your customers expect. 💡 Key Insight: Both Broaster and Taylor pressure fryers meet Australian safety standards and are built for the demands of commercial kitchens. Consider your long-term branding strategy when choosing between them.Maintenance and Operation ConsiderationsModern pressure fryers are designed for ease of use, but proper maintenance ensures longevity and consistent performance.Essential Maintenance Practices Regular oil filtration extends oil life and maintains food quality Daily cleaning of the cooking chamber prevents buildup Periodic inspection of seals and gaskets ensures proper pressure sealing Temperature calibration maintains accurate cooking parameters Staff training on proper loading and operation procedures Most commercial pressure fryers include automatic filtration systems and digital controls that simplify daily operations. This user-friendly design means less training time for staff and more consistent results across shifts.Final ThoughtsIf 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, flavour, and consistency—exactly what today's customers demand.Pressure frying technology represents a proven solution for commercial cooking operations that prioritise quality, efficiency, and profitability. The initial investment pays dividends through reduced operating costs, faster service, and superior food quality.Ready to take your fried chicken to the next level? Explore our range of pressure fryers and commercial cooking equipment to discover the secret to golden, juicy perfection—every time. Contact our team today to discuss which pressure frying solution best suits your commercial kitchen needs.
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What Is a Fish Poaching Pan?
A fish poaching pan is a long, narrow, and shallow cooking pan designed specifically for gently cooking whole fish using the poaching method. In professional kitchens, where precision and consistency matter, these pans are the go-to tool for chefs when preparing elegant fish dishes without overcooking or breaking the fillet.Whether you're serving whole trout, snapper, or salmon, a fish poaching pan ensures the fish remains moist, delicate, and evenly cooked — making it a favourite in high-end restaurants, hotels, and catering operations across Australia. 💡 Key Insight: The elongated oval design of a fish poaching pan accommodates whole fish up to 70cm in length — something standard pans simply cannot do without bending or breaking the fish.Why Use a Fish Poaching Pan in a Commercial Kitchen?Investing in a dedicated poaching pan delivers measurable benefits for any commercial operation serving fish. Here's why professional chefs rely on this specialised piece of cookware:1. Ideal Shape for Whole FishThe elongated, oval shape of a poaching pan is perfect for accommodating whole fish. Unlike standard pans which often can't fit the full length of the fish, poaching pans are purposefully designed to hold large specimens without compromising presentation or cooking quality.2. Gentle, Even CookingPoaching is one of the best methods for cooking delicate proteins like fish. A poaching pan allows for slow, even heat distribution, which helps prevent tearing, overcooking, or drying out. This gentle approach preserves the natural texture and moisture of the fish.3. Healthier Cooking OptionPoaching doesn't require added oils or fats. Instead, fish is gently cooked in water, stock, wine, or court bouillon — resulting in a light, flavourful, and healthy dish that appeals to health-conscious diners.4. Keeps Fish Intact for PresentationWhole fish dishes are often served as a centrepiece. The lift-out tray or rack in many poaching pans lets you remove the fish without it falling apart, ensuring a restaurant-quality presentation every time. Key Takeaways Fish poaching pans are specifically designed for cooking whole fish with precision and care The lift-out rack prevents damage during plating, preserving presentation quality Poaching is a fat-free cooking method ideal for health-focused menus Professional-grade pans are built from stainless steel or aluminium for durability and even heating Key Features of a Commercial Fish Poaching PanWhen selecting a fish poaching pan for your commercial kitchen, look for these essential features that distinguish professional-grade equipment from domestic alternatives: Material: Usually made from stainless steel or aluminium for durability and even heating Lift-Out Rack: Prevents sticking and helps remove fish cleanly without breaking the flesh Tight-Fitting Lid: Helps retain moisture and heat throughout the cooking process Size Range: Typically ranges from 45cm to 70cm, depending on the fish size you plan to cook Versatility: Oven and stovetop safe for flexible cooking methods 💡 Key Insight: The lift-out rack is arguably the most important feature of a fish poaching pan. It allows you to remove the entire fish in one smooth motion, preventing the flesh from tearing or sticking to the pan bottom.What Can You Cook in a Fish Poaching Pan?While designed primarily for whole fish, these versatile pans can handle a variety of delicate cooking tasks in a commercial kitchen: Whole salmon, trout, or barramundi Delicate fillets for banquets or plated meals Infused poached seafood (with wine, herbs, and aromatics) Some chefs even use poaching pans to slow-cook vegetables or poultry breasts The gentle, moist-heat environment created in a poaching pan makes it suitable for any protein or vegetable that benefits from low-temperature cooking. This versatility makes it a valuable addition to your cooking equipment collection.Fish Poaching Pan Sizes and SpecificationsUnderstanding the size options available helps you select the right pan for your menu and kitchen capacity. Here's a comparison of common commercial poaching pan dimensions: Pan Length Ideal Fish Size Best For 45cm Up to 40cm Trout, small snapper 60cm Up to 55cm Medium salmon, barramundi 70cm Up to 65cm Large whole salmon, banquet service Recommended Materials for Commercial UseAt Hospitality Connect, we recommend professional-grade fish poaching pans that are built for frequent, high-volume use. Top-quality options in stainless steel and aluminium offer: Heavy-duty stainless steel construction that resists corrosion and maintains appearance Detachable poaching racks for easy cleaning and storage Excellent value for commercial kitchens with consistent durability Even heat distribution across the entire cooking surface Stainless steel remains the preferred material in professional kitchens due to its non-reactive properties when cooking with wine, citrus, or acidic broths. It's also compatible with induction cooking if you're using induction cooktops in your kitchen. 💡 Key Insight: Stainless steel poaching pans are non-reactive, meaning they won't interact with acidic poaching liquids like white wine or lemon-infused court bouillon — preserving the pure flavour of your fish.How to Clean and Maintain a Fish Poaching PanProper maintenance extends the life of your fish poaching pan and ensures food safety standards are met in your commercial kitchen. Follow these care guidelines: Hand wash after use, especially if cooking with wine or acidic ingredients that can leave residue Avoid abrasive scrubbers to preserve the stainless steel finish and prevent scratching Regularly clean and dry the rack or lift-out tray to prevent buildup and maintain hygiene For stubborn stains or fish odour, soak with baking soda and warm water overnight Dry thoroughly before storage to prevent water spots or potential corrosion With proper care, a good fish poaching pan can last years of service in a commercial kitchen, making it a worthwhile investment for operations that regularly feature fish on their menu.Poaching Techniques for Commercial KitchensUnderstanding proper poaching technique maximises the benefits of your fish poaching pan. Here are the essential steps professional chefs follow:Prepare Your Poaching LiquidFill the pan with enough liquid to cover the fish by about 2–3cm. Common poaching liquids include water, fish stock, vegetable stock, white wine, or court bouillon (water flavoured with vegetables, herbs, and wine).Maintain the Right TemperatureTrue poaching occurs between 70°C and 80°C — just below simmering. The liquid should show gentle movement but no bubbles. This low temperature prevents the fish from toughening or breaking apart.Use the Rack ProperlyPlace the fish on the lift-out rack before lowering it into the liquid. This prevents handling the delicate cooked fish later and ensures clean, damage-free plating.Monitor Cooking TimeCooking time varies based on fish thickness. As a general rule, allow 8–10 minutes per 2.5cm of thickness at the thickest point. Fish is done when it reaches an internal temperature of 63°C and flakes easily.Complementary Equipment for Fish ServiceA fish poaching pan works best as part of a well-equipped commercial kitchen. Consider pairing it with these complementary items from your stock pots and cookware collection: Large stockpots for preparing poaching liquids and fish stocks Fine-mesh skimmers for removing impurities during cooking Fish spatulas and serving utensils for delicate handling Digital thermometers to monitor poaching liquid and internal fish temperature Having the right supporting equipment ensures consistent results and streamlines your fish preparation workflow during busy service periods.Cost Considerations for Commercial OperationsFish poaching pans represent a moderate investment compared to other commercial kitchen equipment. Pricing typically reflects size, material quality, and construction features: Price Range Features Suitable For Entry Level Basic aluminium, simple rack Occasional use, small cafés Mid-Range Stainless steel, fitted lid, quality rack Regular use, restaurants Professional Heavy-gauge stainless, handles, dual racks High-volume, hotel kitchens Consider your menu frequency and volume when selecting your pan. Operations serving fish daily justify investment in professional-grade equipment that delivers consistent performance under demanding conditions.Final ThoughtsIf fish is a staple on your menu, investing in a high-quality fish poaching pan can elevate your dishes, reduce cooking stress, and help deliver consistent results every time. It's a specialised piece of cookware that delivers measurable results — especially when presentation, moisture, and flavour matter most.The gentle poaching method preserves the delicate texture of fish while infusing subtle flavours from your chosen poaching liquid. For Australian hospitality operations committed to serving exceptional seafood, a professional fish poaching pan is an essential tool that pays dividends in quality and presentation.Ready to upgrade your commercial kitchen cookware? Explore our full range of professional fry pans, gastronorm pans, and specialised cookware designed for Australian hospitality professionals. Shop now at Hospitality Connect and equip your kitchen with the tools you need to deliver exceptional results.