Broasted chicken continues to attract customers across Canada because it delivers dependable flavour and quick service. For every type of restaurant setup, having the right commercial broaster plays a major role in keeping your chicken consistently juicy and crispy.
Choosing the right pressure fryer equipment is about more than taste; the model you pick affects your oil use, cooking time, and long-term operating costs. In this guide, you’ll learn how to compare broaster types and make informed decisions that keep your kitchen operating efficiently.
Understanding Broaster Types
Commercial Broasters come in a few main configurations, each of which is suited to different kitchen sizes and service demands. Here are a few kinds of Broasters you may have heard of:
- Countertop units are compact and ideal for smaller kitchens with limited space.
- Floor-standing models handle larger batch volumes and deliver consistent heat recovery during high-production times.
- Pressure-fryer combination units combine speed and moisture retention for kitchens focused on quality-driven, high-output production.
Let Kendale’s equipment advisors help you compare commercial Broasters built for both small-scale operations and high-traffic restaurants. We can help you choose a model that supports your cooking style and kitchen layout so you can serve at full capacity with confidence.
Which Factors to Consider When Purchasing a Broaster
Before investing in pressure fryer equipment, think about how it will fit into your daily routine and long-term goals. Key factors to consider include:
- Production Capacity — Confirm the unit can handle your typical daily volume without creating bottlenecks.
- Heating method and oil recovery rate — Consistent temperature recovery reduces downtime between batches.
- Ease of cleaning and oil filtration — Built-in filtration systems simplify maintenance and extend oil life.
- Compatibility with kitchen layout and ventilation — Appropriate spacing and exhaust setup keep your operation efficient and compliant with local regulations.
Kendale’s fryer and Broaster specialists work with you to assess your kitchen’s flow and capacity needs before they recommend a model. This ensures your investment aligns with both your service volume and your production targets.
Fryer Oil & Maintenance Tips
One of the most common questions restaurants ask us is, “What deep fryer oil should I use for pressure frying?”. The right oil both saves operating costs and improves flavour.
For most Broaster setups, highly stable oils like canola, soybean, or a blended high-oleic formulation perform well. Those oils handle high temperatures without breaking down quickly.
To keep quality consistent:
- Filter oil daily or as often as your production schedule allows.
- Remove food particles between batches to prevent residue from burning and negatively impacting flavour.
- Replace oil when it darkens or produces odd flavours.
Kendale carries oil filtration systems that make this process easier. Adding these to your setup improves long-term performance and helps your oil last longer, saving on general supply costs.
Why Work With Kendale
Partnering with Kendale means you’ll have a long-term resource for reliable equipment and ongoing support. Our team provides installation assistance, financing options, and post-purchase maintenance so your kitchen runs smoothly long after setup.
When you’re ready to compare Broaster options or plan an upgrade, Kendale can help you navigate model selection and installation planning so you can invest confidently in equipment that keeps your service running efficiently. Get in touch today to get started.
