How Much Chicken Can a Broaster Cook Per Hour?

This is one of the first questions owners ask once they get past “what is broasting” and start thinking about whether the equipment can actually keep up with a Friday night rush. The honest answer depends on the model, but the underlying reason pressure fryers move faster than open fryers is worth understanding first. A […]

How to Build a Hot Honey Fried Chicken LTO on a Broaster Pressure Fryer

Hot honey fried chicken is the summer limited time offer (LTO) that Canadian operators keep asking about, and for good reason. It threads the needle between the swicy trend – that is, sweet and spicy, of course! – driving 2026 menu innovation and the fried chicken program that already makes money in your kitchen. If […]

Broasted Chicken vs. Deep-Fried Chicken: Which Is Right for Your Summer Patio Menu?

If fried chicken is going to be a serious part of your summer menu, the decision between broasting and conventional deep frying is worth understanding before you commit to equipment. The two methods produce fundamentally different results. And for certain service models and menus, the gap matters a great deal. What is the actual difference […]

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 […]

Building a Complete Commercial Kitchen Setup

Setting up a restaurant kitchen is about more than just choosing appliances; it’s about creating a space that works as hard as your team does. The best results start with a clear plan and a thoughtful layout that keeps service moving smoothly.  When you design your commercial kitchen with efficiency in mind, every piece of […]