Fried chicken can make or break a menu. When it’s good, customers come back. When it’s inconsistent, they don’t. And in today’s kitchens, where labor is stretched thin and service windows are tight, consistency is the hardest thing to deliver.
That’s why more operators are turning to the Broaster 1800 pressure fryer. It isn’t just a fryer that fits in a corner. It’s a compact system designed to keep pace with demand, simplify training, and make fried chicken a dependable profit driver.
The 1800 was made for operators who need performance without compromise. Its small footprint allows it to fit comfortably in kitchens where space is scarce, but it still produces the kind of volume that keeps service lines moving. The round cooking well distributes heat evenly, turning out the same crispy, juicy chicken with every batch. And because it’s a pressure fryer, cook times are shorter, oil absorption is lower, and the savings add up over time.
Just as important, it’s designed with people in mind. Staff can learn it quickly. Cleaning is straightforward. Day after day, it helps kitchens deliver consistent quality without slowing operations down.
It’s not another piece of equipment to manage — it’s the kind that makes everything else run smoother.
Talk is one thing. Seeing the 1800 in action is another. This video shows how the fryer delivers legendary Broaster chicken with the speed and consistency operators depend on:
The Broaster 1800 is compact, consistent, and proven in high-volume kitchens across the Southeast. It’s more than a fryer. It can be the foundation of a chicken program that brings guests back again and again, or it can help provide an easy upsell item as detailed above.
If you'd like to see what a Broaster can do for you, we're here to help. We host live demos in the Baker Culinary Club test kitchen. We train staff so that execution becomes second nature. And we stand alongside operators with consultation and support long after installation. Stop by for a demo!