Choosing Between an Open Fryer and Pressure Fryer for Your Malaysian Kitchen

Open Fryer vs Pressure Fryer: Which One Is Right for Your Malaysian Kitchen?

In Malaysia, fried food isn’t just popular — it’s part of our daily life. From golden fries and crispy fried chicken to local favorites like keropok lekor and pisang goreng, there’s always something sizzling in the kitchen. But behind every crispy bite is the fryer that makes it all happen.

Choosing between an open fryer and a pressure fryer isn’t just a technical decision. It can affect your food quality, cooking time, oil usage, and ultimately, customer satisfaction. So which fryer suits your kitchen best?

Here’s what Malaysian foodservice operators need to know.

What Is a Pressure Fryer?

In Malaysia, we love our fried chicken bold, juicy, and spicy — ayam goreng pedas, ayam penyet, or even thickly marinated chicken thighs. A pressure fryer is made for exactly that.

Pressure fryers cook food in a sealed chamber, using high pressure to lock in moisture and flavor, while cooking faster and with less oil absorption. This results in crispy skin and juicy meat — consistently, even in large batches.

This is why many popular fried chicken chains, both local and international, rely on pressure fryers to deliver their signature taste across all locations.

Henny Penny PFE500 4-head pressure fryer is designed to be economical in your kitchen footprint using less than 20 inches of wall space—ideal for busy Malaysian kitchens that handle a variety of menu items. Despite its compact footprint, it delivers high-volume performance with consistent frying quality, making it perfect for bone-in chicken, marinated meats, and other high-demand fried items.

Best For:

• Bone-in fried chicken (ayam goreng crispy, ayam penyet, ayam berempah)

• Marinated proteins (think thick coatings and rich flavor)

• Central kitchens, hotel buffets, and chain restaurants

What Is an Open Fryer?

An open fryer is what most of us picture when we think of commercial frying. It’s simple: food is cooked in hot oil in an open tank, allowing moisture to escape for that perfectly crisp and crunchy finish. There are lots of reasons operators might go with an open fryer; they produce a crispier product, increase throughput, and allow plenty of freedom for customization.

Open fryers are extremely versatile and ideal for items that float and crisp up quickly. From French fries to pisang goreng, open fryers are a staple in fast food outlets, kopitiams, cafés, and food stalls.

Best For:

• Snacks like keropok lekor, fries, nuggets, onion rings, tempura

• Side dishes and light fried items in kopitiams or Western diners

• Fried chicken too! Especially when crispy, crunchy texture is desired

So, Which Fryer Should You Choose?

It all comes down to your menu, cooking style, and customer expectations.

• If you’re focused on juicy, flavour-packed chicken, a pressure fryer might be your best friend.

• If your business leans towards fast-casual snacks, side dishes, or crispier textures, an open fryer may be more suitable.

But here’s the good news: you don’t always have to choose one over the other. Many Malaysian operators use both fryers to get the best of both worlds — flexibility, speed, and consistent results across a wide menu.

Let’s talk about what’s right for your kitchen. Contact us today to learn more or book a live equipment demo tailored to your needs.

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