Pressure Fryer Help

Hello everyone, great website you have here.
 
I have just recently purchased a Pressure fryer and am waiting for it to be delivered.
 
I have been wondering if I would be able to blanch my french fries in the pressure fryer? I feel this would be faster and I would be able to pump out more french fries this way.
 
I was thinking of marinading my chicken in yogurt over night, then dredge in seasoned flour and letting it stand for a while as i hear  this results in a crispier outer layer.
 
any suggestions?
 
Thanks .

so, you want to make twice-fried fries and do the initial cooking in a pressure fryer? i really don't see how that would be any faster than doing the initial cooking in open fryers like they do in europe.....
 
pressure fryers are excellent for making jojos (quartered potatoes, basically 4 big fries per potato, usually coated in chicken breading...) but not so great for thinner potato...

The reason I thought that it would be quicker is because it has a greater holding capacity then a deep fryer and perhaps would be able to blanch at a faster rate. It was just a thought, I'll have to wait a few weeks to experiment.