What is Pressure frying?
Pressure frying works by increasing the atmospheric pressure inside the enclosed fryer. Increased atmospheric pressure causes the boiling point of water, in this case, the liquid in the fried chicken, to rise. This has a couple of effects. First, when any product is dropped into hot oil for deep frying, the moisture at the surface quickly heats to the boiling point, causing it to evaporate as steam. Therefore, aggressive bubbling is seen in the early stages of frying. when pressure is allowed to build in the fryer, the temperature of the steam will also rise, and because it's in direct contact with the surface of the protein being fried, the protein will arrive at its finished internal temperature much faster.
Second, because the boiling point of water is raised under pressure, less of the protein's liquid (juices) turn to steam in a pressure cooker, leading to more moisture retention, and a juicier end product.
The Collectramatic has the largest cold zone in the industry and can perform 20-30 cook cycles without filtration, which extends shortening life and reduces filtering downtime. If speed of service is important, the fryer’s heat curve can be adjusted to cook up to 8 Kg of fried chicken in as little as 10 minutes. Utilizing Winston’s Quarter Rack system improves labor efficiencies because the chicken is cooked on racks and moved directly into the holding cabinet with minimal handling.
Every inch inside the kitchen counts so Winston fryers are designed to produce more chickens in less space than other brands in the market. This means you can cook 18 chickens in the same space that other fryers will allow you to cook 16 chickens so more savings in terms of space and expensive hood cost.
Winston fryers are also flexible in how you can use it so you can use it as a pressure fryer for the fried chickens or as an open fryer for delicate items like fries, nuggets or chicken tenders.
The Winston fryers are known for their reliability with a life span of 25 years that will make the cost of ownership very low. Unmatched by any other brands in reliability providing less downtime, faster recovery and cooking lots of chickens nonstop.
Low oil volume
For The past 40 years, the Winston fryer is a low oil volume fryer with the largest cold zone in its class to collect all the food crumbs and prevent it from burning and affecting the oil life span.