Henny Penny Pressure Fryer

Top 5 Reasons You Need a Henny Penny Pressure Fryer

• Faster cook times, better results. Pressure frying locks in moisture while reducing oil absorption.
• Crispy skin, juicy meat—every time. Perfect for bone-in chicken, tenders, thighs, and more.
• Compact, reliable, and reconditioned. Fits into food trucks, ghost kitchens, and small footprints without compromise.
• Lower oil usage and longer oil life. That means higher profits and fewer maintenance headaches.
• Industry standard for QSRs and mobile chicken concepts. If you’re serious about fried chicken, this is your machine.

Why It Works & Where It Belongs

The Henny Penny pressure fryer is engineered for flavor and efficiency. It uses controlled pressure and low-temperature oil to fry chicken faster, lock in moisture, and cut oil costs over time. That’s why you see these in major chains and high-volume independents.

They're also ideal for food trucks and ghost kitchens that want to serve premium fried chicken without taking up massive space or needing an army of staff.

Top Foods It Perfectly Fries

• Bone-in fried chicken (breasts, thighs, legs)
• Wings and drumsticks
• Chicken tenders and nuggets
• Fish fillets and battered seafood
• Pork fritters and pressure-cooked ribs

Why It Saves Labor & Oil

With programmable cycles and built-in filtration, Henny Penny fryers reduce the hands-on time required for great results. They use up to 20–30% less oil than open fryers and extend oil life with built-in filtering. Less waste. Less cleanup. More uptime.

Plus, your crew doesn’t need to babysit it—just load, lock, and press go. Simple.

Power Requirements

• Gas models: Natural gas or LP hookup
• Electric models: 208–240V / 3 Phase (varies by model)
• Requires hood and proper ventilation

Let us help match the right model to your kitchen layout and fuel setup.