Original KFC Pressure Cooker: A Look Back at the Iconic Kitchen Appliance

The original KFC pressure cooker holds a special place in the hearts and taste buds of fried chicken enthusiasts around the world. It represents more than just a culinary tool; it embodies a culinary legacy of finger-licking goodness.

Does KFC Fry Their Chicken in a Pressure Cooker?

KFC, the beloved fast food chain known for it’s finger-lickin good fried chicken, has long been the subject of speculation regarding their cooking methods. One question that often arises is whether KFC fries their chicken in a pressure cooker. The answer is yes, they do. KFC swears by high-temperature, industrial-strength pressure fryers for achieving that signature extra-crispy skin.

However, it’s important to note that attempting to replicate this at-home is a bit tricky. While you won’t be able to deep fry your chicken with a standard pressure cooker, there are alternative methods to achieve a similar crunch. One popular option is to use a deep fryer, which allows for precise temperature control and even cooking. This can help you achieve that desired crispy exterior without sacrificing the juicy tenderness of the meat.

If you don’t have a deep fryer, fear not! You can still recreate the KFC crunch with a Dutch oven or a heavy-bottomed pot. The key is to maintain a consistent and high temperature throughout the frying process. A Dutch oven or heavy-bottomed pot can still provide the heat necessary to achieve that perfect crispy coating. Just make sure to monitor the temperature closely and adjust as needed to avoid overcooking or undercooking the chicken.

The Different Spices and Seasonings Used in KFC’s Fried Chicken Recipe

  • Salt
  • Black pepper
  • Paprika
  • Garlic powder
  • Onion powder
  • Thyme
  • Oregano
  • Basil
  • Celery salt
  • Dried mustard
  • White pepper

In order to keep up with the high demand for their famous fried chicken, Colonel Harland Sanders and his team at KFC searched for a faster cooking method. It wasn’t until 1966 that they patented their adapted pressure cooker, which revolutionized the way they prepared their chicken. This new cooking technique allowed KFC to serve their delicious meals more efficiently, satisfying the cravings of their growing customer base.

When Did KFC Start Using Pressure Cookers?

As the popularity of his chicken grew, Harland Sanders realized he needed to find a more efficient way to cook his signature dish. It was in the early 1960s that he started experimenting with pressure cookers as a means to speed up the cooking process. However, it wasnt until 1962 that Sanders was granted a patent for his adapted pressure cooker.

Sanderss pressure cooker was a game-changer for the fast food industry. It allowed the chicken to cook faster and more evenly while retaining it’s delicious flavor. This innovation not only allowed KFC to serve more customers in less time but also ensured consistent quality across all their locations.

With the success of his pressure cooker, Sanders knew he’d a winning formula on his hands. This advancement further propelled KFCs growth, allowing them to expand rapidly throughout the United States and eventually around the world.

The Challenges and Benefits of Using Pressure Cookers in Commercial Kitchens

Pressure cookers are widely used in commercial kitchens due to their efficiency and ability to cook food quickly. However, while pressure cookers offer several benefits, they also pose some challenges.

One of the main benefits of using pressure cookers in commercial kitchens is the significant reduction in cooking time. The high pressure created inside the cooker allows food to cook faster compared to traditional cooking methods. This is particularly advantageous in busy kitchens where time is of the essence.

Additionally, pressure cooking helps to retain the nutrients in the food. The sealed environment and high temperature prevent the loss of vitamins and minerals, ensuring that the cooked food is healthier and more nutritious.

Moreover, pressure cookers are versatile and can be used for a variety of cooking tasks, such as steaming, boiling, braising, and more. This versatility makes them a valuable tool in commercial kitchens where multiple cooking techniques are often required.

However, there are also challenges associated with using pressure cookers. One major challenge is the need for careful monitoring. The high pressure and temperature inside a pressure cooker can cause food to overcook or become mushy if not properly timed and controlled. This requires skill and attention from the kitchen staff to ensure that the food is cooked perfectly.

Another challenge is the initial investment required to purchase pressure cookers. Commercial-grade pressure cookers can be more expensive than regular pots and pans, which may limit their accessibility for some kitchen establishments.

In conclusion, pressure cookers offer numerous benefits in commercial kitchens, including faster cooking times, nutrient retention, and versatility. However, they also present challenges such as the need for careful monitoring and the initial investment cost. By understanding and managing these challenges, commercial kitchens can fully utilize the advantages that pressure cookers provide.

Winston Foodservice has been supplying KFC with their trusted pressure fryers for more than five decades. With their Collectramatic® Fryers and CVap® Holding Cabinets, KFC operators worldwide can confidently deliver the renowned taste of their fried chicken. The partnership between KFC and Winston Foodservice is a testament to their commitment to quality and excellence in the fast-food industry.

What Pressure Fryer Does KFC Use?

Winston Foodservice is a renowned manufacturer of commercial pressure fryers used by KFC. Their pioneering technology, known as the Collectramatic Fryer, has been an integral part of KFCs operations for over 50 years. This longstanding partnership has allowed KFC operators worldwide to consistently serve the finest fried chicken to their customers.

The Collectramatic Fryer is specifically designed to meet the demands of high-volume fried chicken production. It utilizes a unique pressure frying technique that ensures maximum flavor and tenderness while maintaining a crispy exterior. This cutting-edge technology allows for faster cooking times and improved energy efficiency, ultimately enhancing the overall productivity of KFC restaurants.

In addition to their pressure fryers, Winston Foodservice also offers CVap Holding Cabinets that help maintain the quality of KFCs fried chicken before it’s served. These cabinets provide precise temperature and humidity control, ensuring that the chicken remains hot and delicious for extended periods without drying out.

So, the next time you enjoy a finger-licking good piece of KFC fried chicken, you can be confident that it was prepared using the top-of-the-line pressure fryers from Winston Foodservice. Keep calm and fry on with Winston Foodservice!

The Benefits of Pressure Frying in Commercial Kitchens

Pressure frying is a cooking technique commonly used in commercial kitchens that offers several benefits. Unlike traditional frying methods, pressure frying involves sealing food in a pressure cooker, which traps steam and creates a high-pressure environment. This method is fantastic for cooking certain foods quickly, evenly, and efficiently, while retaining moisture and natural flavors. Pressure frying also allows for lower cooking temperatures, which means less oil absorption and healthier results. Moreover, this technique reduces cooking time, conserves energy, and produces crispy and golden-brown textures. Therefore, pressure frying is a valuable tool for commercial kitchens, enhancing both the taste and cost-effectiveness of fried dishes.

In the late 1930s, a notable inventor by the name of Alfred Vischer unveiled his ground-breaking creation, the Flex-Seal Speed Cooker, in the vibrant city of New York. This remarkable innovation marked the pioneering entry of pressure cookers designed specifically for home use, setting the stage for a fierce rivalry among manufacturers from both sides of the Atlantic.

Who Invented the Oil Pressure Cooker?

One of the most influential figures in the invention of the oil pressure cooker was Alfred Vischer. In 1938, he introduced the Flex-Seal Speed Cooker, a groundbreaking creation that revolutionized household cooking. The visionary design of Vischers pressure cooker marked a significant milestone in culinary history, as it was the first model specifically engineered for home use.

Vischers invention gained enormous popularity and quickly sparked intense competition among both American and European manufacturers. It’s remarkable success can be attributed to the multitude of advantages it offered. By utilizing oil as the medium for pressure cooking, Vischers creation allowed for faster and more efficient cooking, enabling individuals to prepare meals in a fraction of the time previously required.

The introduction of the oil pressure cooker also highlighted the innovative spirit and drive for advancement that defined the era. It represented a pivotal moment in modernizing traditional cooking techniques and streamlining kitchen tasks. As manufacturers sought to capture a share of the burgeoning market, they continuously refined and enhanced the design, leading to further improvements in efficiency and convenience.

The Impact of the Oil Pressure Cooker on Home Cooking and Meal Preparation

The oil pressure cooker is a kitchen appliance that’s revolutionized home cooking and meal preparation. It’s a device that uses pressurized steam to cook food quickly and efficiently. With it’s rapid cooking capabilities, the oil pressure cooker has significantly reduced the time and effort required to prepare meals. Furthermore, it seals in the flavors and nutrients of the ingredients, resulting in more flavorful and healthier dishes. The oil pressure cooker has become a popular tool among busy individuals and families, allowing them to enjoy homemade meals without spending hours in the kitchen. It’s impact on home cooking and meal preparation can’t be underestimated, as it’s made cooking faster, easier, and more convenient for everyone.

In the late 1950s, Henny Penny revolutionized the culinary world by introducing a groundbreaking innovation – the commercial pressure fryer. This game-changing invention paved the way for a new era of cooking techniques and efficiency in the food industry. However, it was not long before competitors like Broaster joined the fray, intensifying the competition and further driving advancements in pressure frying technology.

When Was the Pressure Fryer Invented?

Pressure frying is a cooking technique that revolutionized the food industry and transformed the way we enjoy fried foods. The invention of the pressure fryer can be attributed to Henny Penny, who introduced the worlds first commercial pressure fryer in 195This groundbreaking innovation allowed for the swift and efficient cooking of food under high pressure, resulting in crispy, tender, and delicious fried dishes that were unparalleled in taste and quality.

Not long after Henny Pennys breakthrough, another major player, Broaster, entered the scene with their own version of a pressure frying system. This development sparked healthy competition between the two companies, each vying to dominate the market and establish their product as the go-to choice for restaurants and food establishments worldwide. The introduction of Broasters competing pressure fryer further solidified the significance of this cooking method and it’s immense popularity among culinary professionals.


It’s innovative design and cooking method revolutionized the fast-food industry, allowing KFC to serve their iconic fried chicken to millions of satisfied customers worldwide. The pressure cooker's ability to produce tender, juicy, and perfectly seasoned chicken in a fraction of the time continues to resonate with people's taste buds even after all these years. It symbolizes the essence of the KFC brand and it’s commitment to delivering a unique and enjoyable dining experience.

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