BKI pressure fryer. (FKM-TC GAS)

You get a pressure fryer that traps moisture in the protein as pressure builds in the vat for tender, moist meat with a crispy exterior, has heating elements fully submerged in the oil for efficiency and fast recovery, a cold zone that collects breading fall-off to keep the oil fresher for longer, and a built-in filtration system to extend oil life; it measures 616mm wide, 1257mm high and 965mm deep, holds 34kg of oil, is controlled from a 7-inch LCD touchscreen with USB recipe upload, has a heavy-duty aluminium oil vat lid with rolled edges, a pressure-regulated lid interlock, stainless steel construction, and is backed by a 1-year parts and labour warranty. It's a solid, no-nonsense pick for a busy commercial kitchen.