Guide to Pressure Cookers and Fryers(Select commercial pressure cookers and fryers to save time and money)

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Managing a restaurant is a competitive business and having the right commercial pressure fryers and pressure cookers is an enormous factor in its success. Locating a knowledgeable pressure cooker supplier can be paramount to your restaurant's daily function. It’s imperative to figure out when the restaurant is at its busiest time, and make sure that your equipment is dependable. Selecting dependable equipment happens with the right knowledge about the product. There are many things to know when purchasing pressure cookers.

Commercial pressure cookers and fryers cook at a level that’s fast and efficient. Gas powered heats more quickly yet electric cookers are more energy efficient. Knowing your floor space is necessary when choosing between the two. Both are products that are necessary to run your restaurant efficiently due to their versatility. With either, you can cook anything from main courses to desserts. It's important to be informed and here are a few ideas to get you started:

1. Consult a pressure cooker provider to obtain suggestions for new equipment purchase.

2. Find out about wholesale restaurant pressure cookers to save on your budget.

3. Consider buying used or refurbished commercial pressure fryers to cut down on costs.

Action Steps : The best contacts and resources to help you get it done.

> Contact a pressure fryer manufacturer for a consultation on equipment.

A pressure cooker manufacturer can tell you more about purchasing the equipment that's the perfect fit for your restaurant. They can also give answers to all of the questions you may have about specific pressure cooker and fryer equipment. Calling one for a consultation is a good idea so that you have an expert opinion and can make the right choices.

> Check with wholesale vendors for a low pressure fryer.

When trying to manage a budget, wholesale vendors can offer bulk quantities, which utilize a system of selling more items at a lower price. This can make a difference in business' profit since you're considering equipment at a discount price.

> Buying used or refurbished pressure cookers saves on business expenses.

Using refurbished or used pressure cookers can help with your profit by saving on the cost of purchasing new equipment. In fact, a used commercial pressure fryer is often just as reliable as a new one, at a fraction of the cost.

Tips & Tactics.

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Helpful advice for making the most of this Guide.

Always check the warranty on the pressure cookers and fryers that you are interested in purchasing. by Kimm Hill

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Electric Cookers - Cook Fast, Forget Past

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Cookers have been used in the households for a long time. Several types of cookers are used for cooking food in the kitchen. Gas cookers, electric cooking devices and oil-filled cooking equipments are some of the popular choices for cooking. The electric cookers are not only used by the housewives but also by the professional chefs. The professional people prefer to use these equipments because they are non reactive and so they keep food hygienic.

Electric cookers are simple cooking utensils that are manufactured considering several safety measures. With the technological advancements taking place, different manufacturing companies are making programmable cookers which can be very helpful to the users. Such cookers can be adjusted for high or low pressure cooking, boiling, baking or warming the food items. The electronic thermostat is used in manufacturing the cookers which gives more strength to them.

The electric range cookers are being manufactured in many colours and designs. Several attractive features have been added in them in order to lure the customers. The push-button controls and digital display are the latest facilities provided with the electric cooking devices these days. The available designs are chrome range, chrome solid door type and many others. One can also find the manufacturers claiming that their cookers do not consume electricity at all. The users should avoid falling in such traps.

For making a smart purchase, one should take care of certain points. Users can go for the renowned brands since they provide a sort of reliability. These big names follow stringent quality policy in their organisation and therefore the probability of manufacturing faulty cookers is very less. The higher temperature resistance capability in cookers is another factor that should be considered because such products can cook food in a faster way. The nutrients of vegetables and other types of foods stay trapped in such cookers. In addition to that, multi-deck container facility is provided in some of the advanced electric range cookers so that users could cook several kinds of food at the same time.

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Know your pressure canner and how it works(Pressure Canner)

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Canning meats and vegetables takes higher than boiling temperatures to kill the bacteria that cause botulism, which can be fatal. Pressure canning is the only way to reach these temperatures. Know your pressure canner and how it works. Whether you have a small-capacity pressure canner holding only 4 quarts or the largest canner, which can hold 18 pints in two layers, all are treated in the same manner and should be vented using the typical venting procedures. A loaded pressure canner requires about 12-15 minutes of heating before it begins to vent, another 10 minutes to vent the canner, another 5 minutes to pressurize the canner, another 20-90 minutes to process low acid food and finally another 20-60 minutes to cool the canner before removing jars.

Essential Parts(Pressure Canner).

Closures or covers of pressure canners lock in place so that they cannot be lifted by steam. Older canners are closed with a thumb-screw type closure.
Covers on newer canners usually have turn-on lids. Pressure gauges record the pressure. The dial or the weight with a sliding core shows the pressure within the canner, you must adjust the heat to keep the pressure steady. The weight type permits pressure to rise to a definite point and then releases excess steam by rocking or jiggling to keep pressure from going higher. Gaskets of rubber or rubberlike compounds keep steam from leaking out around the cover. Handle canner lid gaskets carefully and clean them according to the manufacturer’s directions. Nicked or dried gaskets will allow steam leaks during pressurization of canners. Keep gaskets clean between uses. Gaskets on older model canners may require a light coating of vegetable oil once a year. Gaskets on newer model canners are prelubricated and do not benefit from oiling.Check your canner’s instructions if there is doubt that the particular gasket you use has been prelubricated. Vents allow steam to escape from the canner. To vent a canner, leave the vent port uncovered on newer models or manually open petcocks on some older models. Heating the filled canner with its lid locked into place causes the water to boil and generates steam that escapes through the petcock or vent port. When steam first escapes, set a timer for 10 minutes. After venting 10 minutes, close the petcock or place the counterweight or weighted gauge over the vent port to pressurize the canner. Safety fuses are thin metal inserts or rubber plugs designed to relieve excessive pressure from the canner. Do not pick at or scratch fuses while cleaning lids. Use only canners that have the Underwriter’s Laboratory (UL) approval. Replacement gauges and other parts for canners are often available at stores offering canning equipment or from canner manufacturers. When ordering parts, give your canner model number and describe the parts needed.

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History of the Pressure Cooker

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The first version of a pressure cooker was created by Denis Papin, French physicist and mathematician (1647-1712). In 1679 he made a large cast iron vessel with a tightly fitted lid that locked. His invention raised the boiling point of water and at this higher temperature, bones softened and meat cooked in quick time. He promoted it as, "A New Digester or Engine, for softaing bones, the description of its makes and use in cookery, voayages at see, confectionary, making of drinks, chemistry, and dying, etc. "The early models were cumber some and the "digester" required a specially-built furnace and it was somewhat dangerous to use. Regulating the steam and temperature was difficult to control so explosions were common. Papin then developed a safety valve his digester earned him membership in the Royal Society in 1680.

To demonstrate his invention, he cooked a meal for the Royal Society and King Charles II. Many of the aristocicy of the day were present, including the noted horticulturalist John Evelyn, who recorded in his diary:
"1682, 12th April: I went this afternoon with several of the Royal Society to a supper which was all dressed, both fish and flesh, in Monsieur Papin's digestors, by which the hardest bones of beef itself, and mutton, were made as soft as cheese, without water or other liquor, and with less than eight ounces of coals, producing an incredible quantity of gravy; and for close of all, a jelly made of the bones of beef, the best for clearness and good relish, and the most delicious that I had ever seen, or tasted. We eat pike and other fish bones, and all without impediment; but nothing exceeded the pigeons, which tasted just as if bak’d in a pie, all these being stewed in their own juice without any addition of water save what swam about in the Digester, as in bal neo; …. I sent a glass of jelley to my wife, to the reproach of all that the ladies ever made of the best hartshorn...."

Diary and Correspondence of John Evelyn, F.R.S., published 1862.

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How to Buy the Best Pressure Cooker?

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People always want to know which is the 'BEST' pressure cooker. There is no easy answer because this is largely a matter of personal preference based on your needs, and your budget. Keep in mind that whatever brand of pressure cooker you buy, it should be expected to give you a lifetime of service, so shop wisely and invest in the future. Here's some practical information to help you make an informed decision on purchasing a new pressure cooker.
Let The Buyer Compare and BEWARE! When considering which pressure cooker to buy be sure to read the product information carefully and beware of catchy advertising slogans, or fancy marketing. Think twice about companies that charge outrageous amounts of money for "new products" which are nothing more than an ordinary pressure cookers. There are many heavily advertised "pressure cookers" that only cook at low pressure (Cooks Essential, T-Fal, Turbo Cooker, Prestige Cooker). There are pressure cookers cannot even reach the standard 15psi pressure. Pressure cookers that do not meet the accepted standard of 15psi means you will have to adjust pressure cooker recipes which are designed for 15psi.


Stainless Steel.
Buy a Stainless Steel model with a triple wall bottom (SS-aluminum core-SS, or copper), it will minimize burned foods, heats faster and retains heat longer, which translates to improved energy efficiency and a saves a little money on fuel bills over time.

Name Recognition.
Buy from a long established company and avoid the heavily marketed fads. You will need new seals every now and then, so you'll want a reliable company where you can still purchase replacements, parts and accessories in the future.

Remember - Do the research to locate several sources of replacement parts BEFORE buying.

Size Matters.
Buy a large size, remember you can only utilize 2/3 of the actual volume of the pot, or 1/2 in the case of cooking dried beans. Five quarts is the minimal useful size, even for singles and couples if you intend to get the most out of your cooker. The larger models also make it easier to fit inside the various accessories like pans, dishes, bowls, pots and such that will extend the usefulness of your investment. Any pressure cooker less than 5 quarts will not be big enough to cook a meal for you family, soups, dry beans, or large foods.

Handles Are Important.
Buy a cooker with a long handle and a shorter helped handle on the opposite side of the bottom unit. Unlike cookers with two short handles, the longer handles protectS your fingers from touching the hot pot, make it easier to carry a heavy pot and provides some leverage when locking the lid in place

The New, Modern Pressure Cookers.
If you are looking to buy a pressure cooker, today's second generation cooker models with their improved valve systems and multiple safety features the perfered choice. The old style 'jiggle-top' cookers are still being manufactured, but they do not compare to the improvements to be found in the new generation cookers. The modern pressure cooker easier to use, 100% safe and foolproof. They are quiet and come to pressure quicker than the old jiggle top models.

Canning is a Science.
If you enjoy canning a pressure canner is a useful investment. Canning requires updated, tested canning recipes, specialized equipment and accurate timing based on your altitude to safely process canned foods for home consumption. Read more....