Chinese commercial pressure fryers

[sagenoob]

Me and my partner were thinking we may enjoy opening a small restaurant as there's not much of a good chicken in our area so why not.. and i started looking how much it would cost...  and I learned pretty fast "why not". The pressure fryers like the Henny Penny are VERY expensive, one is 15k USD in my area (Without the shipping and installation) Naturally, i started searching for alternatives (but there aren't much to be honest, however i stumbled upon www.minewe.com/pressure-fryer/ and they are much more affordable! (i am attaching the PDF from the offer they sent me).

Does anyone has experience with these or heard/read someone else using them in their restaurants, what's their experience like? 

Attachments:

Chicken Pressure Fryer.pdf (716.93 KB)

[sagenoob]

Oh, if you know of other cheaper alternatives, please, do let me know. Thank you.

[willy]

CHS learned to fry his special chicken as his mother did. All he did was develop a way to cook it quicker to supply his increasing customers.

[hcjr]

I have theme table top 16qt chicken express fryer. Great cooker. Thermostat is pretty janky but I use a digital probe temp anyway. Wouldn’t be large enough for a chicken shop but I can cook 2, 9pc cut birds in 15min. Then 3-4 mins to reach 350-375 to drop next batch. Using a holding cabinet is pretty necessary too.

[sagenoob]

Mar 19, 2023 2:53:58 GMT willy said:

CHS learned to fry his special chicken as his mother did. All he did was develop a way to cook it quicker to supply his increasing customers.

So, you're saying that a non-pressure fryer can do the job just as well if operated correctly, just slower? I thought the juiciness while not being saggy inside and crispy on the outside is largely due to the pressure fryers. 

[willy]

Any method works if you know how to do it. There are many paths, but only one destination.

[sagenoob]

Mar 20, 2023 3:07:46 GMT willy said:

Any method works if you know how to do it. There are many paths, but only one destination.

I must admit, that's well written, but I was hoping for more detailed hands-on instructions if you can provide ? Like, say using a normal deep fryer. Thanks.

[willy]

I start high with 95% hydrogenated pork lard, and 5% corn oil. Between 370f and 385f. I fry on high for approx. 2 minutes, keeping an eye on the color. Then I reduce to med. heat for 8 to 10 munutes, depending upon the chicken size and amount. During this time, I cover the cast iron Dutch oven with a lid and pour a little water into the pot. Too much and you have a mess. I weigh down the lid and reduce to med. low. It's pretty much hit and miss. I take the chicken's temperature and want it at least to 170f. I drain the chicken on a wire rack with paper towels, then put in damp oven for 20 minutes at 175f.

[hcjr]

I haven’t tried this but I’ve seen restaurants that run a set of fryer high 370+\-, and a set medium. 260 +\- one set to brown, one set to finish and tenderize.