High Efficiency Chicken Pressure Fryer/ Broasted Chicken Machine/ Chicken Deep Fryer Machine

A commercial electric pressure fryer (model HT-PFE800 by HITREES) designed to quickly produce crispy, juicy broasted chicken and other fried items. It combines sealed pressure cooking with deep frying for faster cook times and improved moisture retention.

Model HT-PFE800, electric power 13.5 kW, voltage 3N~380V/50Hz (three-phase), capacity 25 L, oil capacity 24 L, temperature range 90°C–190°C, dimensions 460×960×1230 mm, weight 135 kg, brand HITREES.

This unit requires a three-phase 380V/50Hz supply and a dedicated 13.5 kW circuit. Professional installation by a licensed electrician is recommended to ensure correct wiring, breaker sizing and compliance with local codes.

The fryer has a 25 L cooking capacity and 24 L oil capacity. Exact pieces per batch depend on piece size and packing; typical commercial batches range from several portions up to a full basket — verify with your supplier for recommended basket loads to maintain quality.

Temperature is adjustable from 90°C to 190°C. Broasted chicken cook times vary by piece size and recipe, commonly in the 10–20 minute range under pressure. Always verify doneness with a food thermometer; chicken should reach an internal temperature of at least 75°C (165°F).

Pressure frying uses a sealed vessel to increase pressure and temperature, which cooks meat faster while retaining moisture. The result is crispy exterior and juicier interior compared with atmospheric deep frying.

Follow the operator manual: ensure lid and seals are intact, never open the lid while under pressure, use provided pressure-release procedures, allow the unit to depressurize fully before servicing, wear protective gear, and train staff on emergency shutdown. Regularly inspect valves and safety interlocks.

Typical maintenance includes daily filtering of oil, draining and cleaning the frypot per manufacturer instructions, degreasing exterior surfaces, inspecting and replacing gaskets/seals as needed, and periodic professional servicing of heating elements and controls. Always follow the supplied service manual and disconnect power before cleaning.

Use high-smoke-point, food-grade frying oils (e.g., canola, sunflower, peanut). Filter oil daily to remove solids and extend life. Oil change frequency depends on usage and food type; monitor for off-odors, excessive foaming or darkening and replace when quality degrades. Consult your supplier for specific guidelines.

Yes — the unit can be used for a variety of fried foods (wings, drumsticks, boneless pieces, some vegetables or battered items). Adjust temperature and cook time for each product and perform trial batches to optimize results.

Dimensions are 460×960×1230 mm and weight is 135 kg. Allow additional clearance around the unit for service access, ventilation and operator space. A properly ventilated commercial kitchen environment is recommended.

Certification and warranty details are not listed in this spec sheet. Contact the seller or HITREES representative to confirm CE/UL/other certifications, warranty terms and available after-sales support or service contracts.

Common spare parts (gaskets, valves, thermostats, heating elements, baskets) and accessories are typically available through the manufacturer or distributor. Contact your supplier for a parts list, pricing and lead times.

Operators should receive training on safe pressure-fryer operation, daily cleaning and oil handling, temperature and time settings, emergency procedures, and routine maintenance. Ask your supplier about on-site training or instructional materials.

Shipping terms vary by supplier. Because the unit is heavy (135 kg), prepare for palletized freight delivery and adequate offloading equipment. Verify lead times, crating, local import requirements and inspect the unit on receipt for transit damage.