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 […]
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 […]
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 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 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 […]
The Summer Patio BBQ Playbook for Canadian Restaurant Operators
Patio season is the most important revenue window in the Canadian foodservice year. From Victoria Day weekend through Labour Day, operators earn the margin that carries the quieter months, and the kitchen setup you bring into that window makes or breaks your summer. This playbook covers the equipment decisions, menu moves, and flavor partnerships that […]
How to Put Smoked Brisket on Your Summer Menu Without Breaking Your Labour Budget
Brisket is the most credible protein on a summer BBQ menu. It signals quality, commands a higher menu price, and differentiates your operation from every restaurant running wings and burgers on a patio grill. The challenge operators face isn’t whether brisket belongs on the menu. It’s whether they can run it without the labour model […]