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 […]
What’s the Difference Between a Pressure Fryer and Open Fryer?
Updated July 31st, 2026 | Originally Published March 14, 2024 Pressure Fryer vs Open Fryer The difference between a pressure fryer and an open fryer is the lid. An open fryer cooks food in a vat of hot oil that stays open to the air, so the steam coming off your chicken escapes into the […]
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 […]
Trade In Your Used Fryers and Smokers
Originally published on March 14, 2024. If your Broaster or Southern Pride smoker is showing its age, trading it in is often a smarter move than running it into the ground. Kendale’s trade-in program takes used equipment off your hands and puts you into a fully certified unit, new or reconditioned, without the full cost […]
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 […]
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 […]
Top 3 Signs Your Restaurant Pressure Fryer Needs an Upgrade (Before It Costs You More)
A reliable pressure fryer is the backbone of any busy kitchen, until it starts letting you down. If your restaurant’s deep fryer isn’t lighting properly, the oil burns faster than normal, or you’re scheduling too many repair calls, it’s time for an upgrade. Identifying these warning signs in your pressure fryer early can help you […]
What’s the Best Oil to Use In Your Pressure Fryer?
It’s officially summer! And while the high temperatures and sunny skies might have you reaching for tanning oil, here at Kendale, we’re thinking about a different type of oil… Cooking oil! Using the right cooking oil in your Broaster® is crucial not only for flavour and texture but also for equipment health. Lucky for you, […]
Finding the Right Size of Pressure Fryer for Your Restaurant
There’s nothing like some Broasted® chicken on a warm, summer evening. After all, cold drinks and crispy chicken are an unbeatable pairing any time of year. In fact, updating your menu to include this comfort-food classic is a sure-fire way to attract clients of all ages. Whether it’s in a sandwich, on top of a […]