How Much Does It Cost to Start Broasting?
Ready to start Broasting? Of course, that depends on how it fits into your budget. So, how much does Broasting cost? The honest answer is that it depends! Your investment changes based on your kitchen’s current setup and your goals. Most Canadian operators can map out the real number in three categories: equipment, installation, and […]
How Long Does Broaster Equipment Last?
With proper care, a Broaster pressure fryer is built to be a long-term kitchen investment rather than a piece of equipment you replace every few years. Most well-maintained units remain in reliable daily service for well over a decade, and it is common to see units still running strong after fifteen years or more in […]
How Do I Transition My Summer Menu to the Fall?
For most Canadian operators, this transition is one of the easiest menu pivots of the year, because a lot of your summer equipment and flavor investment carries over directly. If your patio season menu leaned on smoked or grilled proteins from Southern Pride or Meadow Creek equipment, the shift to fall does not mean starting […]
Does a Broaster Need a Ventilation Hood?
In most cases, yes, but the answer is more nuanced than a flat requirement, and it is worth understanding before you commit to a kitchen layout. Why ventilation comes up at all. Any commercial frying equipment that produces grease-laden vapor is generally subject to fire code and health code ventilation requirements in Canada, and pressure […]
Is Broaster Chicken Healthier Than Deep Fried Chicken?
This is one of the most common questions restaurant owners ask when they are considering adding a fried chicken program, and it is worth answering carefully rather than with a marketing shortcut. Broaster chicken is not a health food, and no fried food is. What pressure frying does offer, compared to standard open frying, is […]
How to Build a Summer Wings Program That Actually Makes Money
Wings are the defining patio food. Wings are shareable, high-margin, and naturally paired with beverages and sauce programs that drive ticket size. Done right, a wings program on a Broaster pressure fryer can be one of the most profitable items on your summer menu. Done wrong, it’s a labour sink with inconsistent output. Here’s the […]
Why Buy Commercial Restaurant Equipment from a Canadian Supplier?
When it’s time to invest in new commercial kitchen equipment — whether it’s a pressure fryer, commercial range, refrigeration unit, or full kitchen buildout — Canadian restaurant owners face a choice: source locally from a Canadian supplier, or go through international channels or large generalist distributors. The case for buying from a Canadian commercial restaurant […]
3 Easy Steps to Save Money as a Canadian Restaurant Owner
Running a restaurant in Canada means managing a challenging combination of rising food costs, labour pressures, and fierce competition. Finding meaningful ways to reduce your operating costs — without sacrificing quality — is one of the most valuable things you can do for your business. Here are three practical, high-impact steps that Canadian restaurant owners […]
Can I Get Emergency Broaster Repair in Canada?
A broken pressure fryer during a Friday lunch rush isn’t just an inconvenience — it can mean lost revenue, disappointed customers, and a scrambling kitchen team. For restaurant owners who depend on their commercial equipment day in and day out, equipment downtime is a serious business problem. So the question is a fair one: can […]
Is a Broaster Better Than a Traditional Deep Fryer?
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 […]