Electric Pressure Fryer

Commercial Electric Pressure Fryers — For Distributors Supplying Fried Chicken Specialists and High-Volume Poultry Operations

Standard open fryers produce acceptable fried chicken, but operators running dedicated fried-chicken menus at volume know the difference: pressure frying cooks faster, locks in moisture, and produces a consistently crisp crust without over-drying the meat. TempSprite electric pressure fryers range from a 3 kW countertop unit (MDXZ-16/16B) for smaller fried-chicken outlets to a 13.5 kW / 380V floor-standing line (PFE-500/600/800) for high-volume production. All 201 stainless-steel body with 304 stainless oil tank, mechanical control panel, CE certified, dual-voltage ready.

Core Advantages

• Fried chicken operators need faster throughput and juicier results — sealed 8 PSI pressure cooking reduces cycle time and retains moisture that open frying loses, directly improving the end product your customers sell
• Countertop and floor-standing configurations — MDXZ-16/16B suits smaller fried-chicken outlets and food-service operations; PFE-500/600/800 (13.5 kW, 380V) suit high-volume production contracts and chain-supply scenarios
• 304 stainless oil tank inside 201 stainless body — food-grade 304 steel in direct oil contact addresses the hygiene and corrosion standards that professional fried-chicken kitchens require
• CE certified across the range — documentation available on request for European market entry; dual-voltage 220V/110V on countertop models for multi-market distribution

Find Your Right Model

Model Range

Countertop (MDXZ-16/16B): 3 kW, 220–240V/110V dual-voltage, 0–200°C, 8 PSI working pressure, 201 stainless body / 304 stainless tank. Floor-standing electric (PFE-500/600/800): 13.5 kW, 380V, CE certified. Floor-standing gas (PFG-500): gas-heated, 550W electric control, CE certified.

OEM & Wholesale

Factory-direct supply backed by 15 years of OEM manufacturing. One-stop sourcing across a full multi-category kitchen range — mixed-container friendly. OEM / ODM: custom branding, voltage and packaging. After-sales spare-parts and service support.

FAQ

• What is the key difference between a pressure fryer and an open fryer? A pressure fryer seals the cooking chamber and operates at 8 PSI, which reduces cook time and retains moisture inside the product. Open fryers cook at atmospheric pressure. For fried chicken, the difference in juiciness and crust quality is clearly visible.
• What is the MOQ? Most models start at MOQ 20 pcs. Contact us for wholesale pricing and mixed-model orders.
• Are the floor-standing PFE models suitable for the European market? Yes — PFE-500/600/800 carry CE certification. Documentation provided on request.
• Is there a gas-heated pressure fryer option? Yes — PFG-500 is gas-heated with electric controls; CE certified. Suitable for kitchens where gas is the preferred or available fuel.