Why Pressure Frying Uses Oil Than You Think

Pressure frying is best known for juicy chicken, faster cook times, and reliable consistency—but it’s also an efficient way to make frying oil last longer. Here’s how it works:

Cooks at lower temperatures – Because food cooks faster under pressure, oil is exposed to heat for less time, slowing breakdown and improving efficiency.

Sealed lid preserves oil quality – The closed environment protects oil from oxygen and moisture, two of the biggest causes of oil degradation.

Built-in filtration keeps oil cleaner – Easy, frequent filtering ensures crews maintain cleaner oil without disrupting kitchen operations.

Less oil absorption in food – The sealed environment and quicker cook times mean food absorbs less oil, staying juicier and more flavorful.

Fewer top-offs and changes – With oil breaking down slower and being retained better, operators save on both refills and full disposals.

Pressure frying isn’t just about flavor and speed—it’s also a smarter way to manage oil use and reduce costs in high-volume kitchens.

Read more here

Explore Henny Penny Pressure Fryer

Henny Penny PFE 500 Pressure Fryer

Henny Penny High Volume Pressure Fryer

Henny Penny Velocity Pressure Fryer

Read other articles