Pressure Fryers

All standard orders are processed within 3-5 business days if placed before 3pm from Monday to Thursday (excluding weekends and public holidays). Your order confirmation marks the start of this processing period.

Yes, we ship to UK, Ireland, Channel Islands. Shipping costs will apply, and will be added at checkout. We run discounts and promotions all year, so stay tuned for exclusive deals.

For urgent requirements, please contact our sales team before placing your order. They can advise on available options, especially for Rational Accessories which have longer processing times.

Yes. Stephens Catering Equipment offers full delivery, commissioning, operator training and ongoing technical support. We can assist with integrating machines into your workflow, calibration and preventive maintenance, and supply replacement parts.

Some of our equipment are listed as POA (Price on Application) because prices can vary depending on configuration, accessories, installation requirements and current manufacturer promotions. We always aim to offer the most competitive pricing on the market. If you see a lower price elsewhere, please call our sales team. Our goal is to ensure you receive exceptional value with the trusted Stephens Catering Equipment service and support.

A pressure fryer is a specialised fryer that features a sealed chamber (lid) wherein food is cooked under pressure in hot oil, unlike an open fryer where oil is exposed to the atmosphere. The sealed environment allows higher moisture retention, faster cook times and a crisper exterior.

The benefits include faster cooking — boosting throughput during peak service. Less oil absorption — producing juicier, higher-quality fried product. Extended oil life — since the sealed environment reduces oxidation of oil, lowering oil-change frequency and operating cost. Better uniformity under load.

Foods that benefit from pressure frying include breaded or battered poultry (e.g., chicken wings, legs), meat and some seafood where you want crisp coating and moist interior. While some fryers handle fries or vegetables, pressure fryers truly excel at proteins where texture, moisture and coating are critical.

Key considerations include the hourly throughput (how many batches per hour), batch size (how much food per load), available power or gas supply, filtration system (for oil reuse), safety features, physical footprint, ventilation and service access. Also consider whether you need built-in oil filtration, lid-locking mechanisms, and the cost of consumables like oil and baskets.