Batch cooking can be a game-changer for busy restaurant kitchens, especially those with a heavy emphasis on fried chicken.
Combining a pressure fryer and a full-size holding cabinet enables you to fry large batches of product before a rush and serve it fresh out of the holding cabinet without sacrificing quality. Not only can you produce the same volume or more with less staff, but by prepping orders in advance you avoid the stress associated with peak order volumes. You’ll seamlessly balance dine-in, carryout, and delivery orders with ease, and increase ticket times across the board.
Together, pressure fryers and heated holding cabinets create an ideal batch cooking ‘system’ for commercial kitchens. More on why these two units make a great combination here: Why Your Commercial Kitchen Needs a Pressure Fryer and Heated Holding Cabinet
Source: Henny Penny