If you’re a restaurant owner in Canada weighing your options for a new frying setup, you’ve likely come across the debate: broaster or traditional deep fryer? Both are staples of commercial kitchens, but they deliver very different results — and the right choice can have a measurable impact on your food quality, oil costs, and bottom line.
At Kendale, we supply and service commercial kitchen equipment across Canada, and we help restaurant owners make informed decisions every day. Here’s a breakdown of how these two types of commercial restaurant equipment compare.
What Is a Broaster?
A broaster — more precisely, a commercial pressure fryer — combines the heat of frying with a pressurized sealed environment. The Broaster brand is the most recognized name in the category, and has become the industry shorthand for pressure frying in Canada and beyond.
The result? Food cooks faster, retains more moisture, and typically absorbs significantly less oil than traditional open frying. For chicken in particular, pressure frying is a game-changer: the skin seals quickly and the interior stays tender and juicy.
Traditional Deep Fryer: The Industry Workhorse
Traditional commercial deep fryers — also called open fryers — are found in virtually every commercial kitchen. They’re versatile, well-understood by staff, and straightforward to maintain. Open fryers handle everything from fries and onion rings to fish, donuts, and breaded proteins with ease.
For high-volume operations where speed and menu variety are the priority, a quality open fryer remains a reliable piece of commercial restaurant equipment.
Broaster vs. Deep Fryer: Key Differences
Here’s how the two technologies compare head-to-head:
| Category | Broaster / Pressure Fryer | Traditional Deep Fryer |
| Cook Time | Faster (pressure speeds cooking) | Standard |
| Oil Absorption | Up to 40–50% less | Higher |
| Moisture Retention | Excellent (sealed environment) | Can dry out if overcooked |
| Menu Versatility | Best for bone-in chicken & proteins | Broader menu range |
| Oil Lifespan | Longer (less moisture breakdown) | Shorter in high-volume use |
| Initial Investment | Higher | Lower–Moderate |
| Profit Potential | High (broasted chicken commands premium) | Standard margins |
Which Is Right for Your Restaurant?
The answer depends on your menu and your goals. If chicken — particularly bone-in pieces like thighs, drumsticks, or wings — is a featured item, a Broaster pressure fryer is almost certainly the better investment. The quality advantage is immediately noticeable to customers, and the reduced oil absorption means lower ongoing costs.
If you run a high-volume operation with a varied fried menu (fries, seafood, pastries, and proteins), a commercial open fryer — or a combination of both — will serve you well.
Why Canadian Restaurant Owners Choose Kendale
Kendale has been a trusted supplier of commercial restaurant equipment in Canada for decades. We carry the full range of Broaster pressure fryers and open commercial fryers, and our team provides installation, training, and ongoing service support across the country. When you invest in equipment through Kendale, you’re not just buying a fryer — you’re gaining a long-term commercial kitchen equipment partner.
Frequently Asked Questions
Q: Is a broaster better than a deep fryer for a restaurant?
A: For restaurants focused on chicken dishes, yes — a pressure fryer (broaster) typically produces superior results: juicier meat, crispier skin, and lower oil absorption. For broader menus, a combination of both types of commercial restaurant equipment is ideal.
Q: Does a pressure fryer use less oil than a traditional deep fryer?
A: Yes. Because food cooks in a sealed, pressurized environment, moisture is retained inside the product rather than being replaced by oil. This means food absorbs significantly less oil and your oil lasts longer, reducing ongoing costs.
Q: What size pressure fryer does my restaurant need?
A: Capacity needs depend on your expected volume. Broaster models range from countertop units suitable for smaller kitchens up to high-capacity floor models for busy QSR operations. Kendale’s team can help you assess your needs and recommend the right unit.
Q: Where can I buy a broaster in Canada?
A: Kendale is one of Canada’s leading authorized suppliers of commercial pressure fryers, including Broaster equipment. We serve restaurant owners nationwide and offer installation, training, and service support.
