I’ve been doing a bit of research into pressure frying and I’m curious to hear if anyone has thoughts on why commercial pressure fryers do not typically exceed 12-15 PSI.
According to Henny Penny’s literature, their pressure fryers operate at 12 PSI with an oil temperature of 325 F. At 12 PSI, the boiling point of water is roughly 245 F so there’s an 80 F difference between the oil temperature and water boiling point. Even at this relatively low temperature, pressure fried chicken is roughly 30% faster than atmospheric fried chicken. Wouldn’t we be able to fry chicken even faster if the pressure and temperatures were increased? Why do you think 12 PSI is industry standard?
An extreme example would be oil temperature at 450 F and pressure of 155 PSI. This would yield a boiling point of 370 F and would maintain the 80 F differential between oil and boiling point. This would likely require extra thin pieces of chicken to fully cook before the breading burnt, but I’d imagine there’s a point somewhere between 12 PSI and 155 PSI that would allow for much faster frying times without burning the breading.