An honest, operator-first breakdown for anyone serious about selling fried chicken
Let’s cut the fluff.
If you’re selling fried chicken — or thinking about it — there’s only one metric that matters:
Profit per pound.
Not what the machine costs.
Not what the salesperson promises.
Just one question: Which fryer puts more money in your pocket at the end of the month?
That’s where Broaster wins. Every time.
The Open Fryer Trap
Open fryers are everywhere. Cheap. Easy to find. And sold by people who’ll tell you they’re “just as good.”
But here’s what they don’t tell you:
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They use 40–50% more oil per month
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They burn chicken faster if your staff isn’t trained perfectly
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They produce inconsistent results across shifts and locations
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They add real risk — burns, slips, OSHA problems
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And they slow down your throughput during rush periods
You might save $2–3K on the equipment.
But you’ll bleed that and more in food waste, extra oil, and labor within the first 90 days.
Why Operators Choose Broaster
Broaster pressure fryers are designed to do one thing: maximize profit through consistency and speed.
Here’s how:
- Pressure frying = juicier meat + faster cook times
- Closed system = 3–4x longer oil life
- Automated controls = no babysitting, fewer mistakes
- Less splatter = safer kitchens and faster cleanup
- Consistent taste = better reviews + more repeat customers
And with EZ Brands, you don’t just get the fryer.
You get the full Branded Food Program — complete with training, recipes, packaging, and marketing support.
Let’s Talk Math: Broaster vs Open Fryer (6-Month Snapshot)
Let’s assume you’re moving 100 lbs of chicken per day, 6 days a week.
| Line Item | Open Fryer | Broaster |
|---|---|---|
| Avg Oil Cost | $700/month | $250/month |
| Avg Cook Time | 16 mins | 10 mins |
| Labor Needed | 1.5 staff | 1 staff |
| Cook Consistency | Variable | Set-it-and-forget-it |
| Safety Risk | High | Low |
| Food Waste | 10–15% | <5% |
Even conservative numbers show $1,000–$2,000/month in net savings — not including the sales lift from faster turns and better food.
That’s $12,000–$24,000/year — just from picking the right machine.
Case Study: Tony’s Chicken Shack (Savannah, GA)
Tony was running an open fryer setup and thought it was “fine.”
Then his staff kept burning product. Oil costs were creeping up. Customers complained about long waits.
He switched to a Broaster 1600 with EZ Brands.
Within 2 months:
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His oil costs dropped by 60%
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Cook time per batch fell to under 10 minutes
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His staff required half as much training
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And his Google reviews started mentioning one key word: “consistent”
Now he’s expanding to a second location — and he’s not even considering going back to open fryers.
Why EZ Brands Is the Smart Play
We’re not just pushing equipment.
We help you run the numbers and choose the option that actually grows your business.
With EZ Brands:
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You get a Broaster fryer and the branded food system
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You get training, support, and service partners who pick up the phone
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You get the confidence of equipment that actually does what you need — every day
If you’re ready to make more money per pound . . and stop babysitting fryers . . it’s time to upgrade.
👉 Talk to EZ Brands about Broaster solutions that fit your volume and goals.