HP Sales Northeast

Corey Meyers

Henny Penny Oil Shuttle Solutions

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Henny Penny Oil Shuttle Solutions

000359Did you know that the Henny Penny ODS 300 with 50 lb. oil capacity can be used with Evolution Elite as well as PFE 500 and PFE 600?

One of Henny Penny’s most popular Oil Shuttles, the ODS 300, can be used with 4 Head pressure frying models. This provides excellent flexibility for customers who have an Evolution Elite Fryer as well as a 4 Head pressure fryer.

To use the ODS 300 with a PFE 500 or PFE 600, a removable collar (pictured below) will need to be purchased. This is just another option that provides customers with maximum flexibility for their oil disposing needs.

Contact the sales department today for a price quote!

Jaccard Corporation Launches World’s Only NSF Approved Stacker Slicers [Press Release]

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Jaccard Corporation Launches World’s Only NSF Approved Stacker Slicers

 

ROCHESTER, NY – Jaccard Corporation is pleased to announce the launch of its new automatic slicers that recently received certification by NSF; thereby becoming the only NSF approved stacker slicer in the world today. Targeted towards grocery chains’ rapidly expanding “Grab N’ Go” programs that eliminate the traditional deli counter “take a number” waiting game, the new 2000 and 4000 series models have revolutionized traditional stacker slicer design protocols.

Adapted from an active German made machine with over 20 years of success in the European market, the new Jaccard slicers leapfrog traditional design and incorporate cutting edge innovation that provides the industry’s best performance, minimizes the risk of repetitive motion injuries and significantly lowers the customer’s total cost of ownership.

The model 2000 and 4000 series slicers can slice in excess of 200 pounds of bacon per hour and will consistently slice any deli meat or cheese product with speed and accuracy. Patent pending and standard slicer features include the revolutionary Dishwasher Cleanable™ chain drive assembly that enhances sanitation, minimizes replacement parts and significantly extends chain life, the liquid diversion system that provides near total containment of meat juices during slicing operations, a single PC board format that significantly reduces repair costs and the angled carriage design that allows consistent and accurate slicing and stacking of lower profile meats and cheeses.

Founded by Swiss Master Butcher Andre Jaccard in 1962, Jaccard Corporation develops and markets on a worldwide basis, innovative, compelling and high quality products for preparing food. Its products have been used by the world’s best chefs, North America’s largest food processors and cooking enthusiasts around the world for more than fifty years.

Since its founding in 1944, NSF International has jointly developed over 75 standards and certified thousands of products as safe to use in commercial food and restaurant settings. The NSF Mark on commercial foodservice is the most widely accepted and recognized Mark for sanitation, in North America today.

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Frontline and Five Guys: A Case Study

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5guys

Five guys finds total solution for managing waste oil and grease. Other companies offered equipment solutions for collecting cooking oil from fryers, but that only addressed part of the problem. “If we put one of those systems in place, we’d still have employees having to port grill grease to a dumpster in the back. That’s not a fun job, and I was convinced we could come up with a total solution.”

Frontline Case Study Template.indd

 

 

 

 

The Three P’s of Achieving Consistent Food Quality (from HennyPenny.com)

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The Three P’s of Achieving Consistent Food Quality (from HennyPenny.com)

Discover the procedures, products and programs that can help your operation serve the best with every order.

While today’s most successful foodservice operations may offer a range of menus and pricepoints, one thing they all have in common is consistency, defined as “the achievement of a level of performance that does not vary greatly in quality over time.” In fact, no facility can be considered effective or successful in the current foodservice landscape without the ability to reliably replicate customers’ favorite dishes time after time.

By implementing proven systems — including the latest procedures, products and programs for cooking — operators can more accurately control the variables that affect food quality and consistency.

 

Procedures:

From ordering ingredients to standardizing recipes, operators can take several steps to optimize their procedures for maximum consistency. By sourcing food products from the same vendors — at the same specs for size, brand and delivery temperature — facilities can limit the challenges that can threaten consistent results when replicating dishes.

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When standardizing recipes, it’s important to consider details like unique titles, ingredients, itemized weight/volume and specific preparation instructions. Other notes about cooking time and temperature, serving size, recipe yield and necessary equipment and utensils can also be helpful to staff on different shifts as they replicate each recipe.

 

Products:

Cooking equipment is a critical part of the consistency equation for any operation, large or small. Whether it’s the performance and capability of the equipment itself or the information it conveys to kitchen staff, every factor plays a key role in ensuring customers get the results they expect.Open-Frying-Landing-Page-image

For example, by using a combi oven in place of a traditional oven, operators can prepare a much wider variety of menu items without sacrificing control — plus, the latest technological advances in the category allow users to store a full range of settings and cooking programs based on food type, desired preparation and volume.

The FlexFusion combi oven from Henny Penny features the Chef’s Touch control panel with a state-of-the-art, full-color touchscreen that gives users total control with both customizable and preset AutoChef programs.

Other areas of the kitchen also offer opportunities to build in greater consistency, such as a facility’s fryer lineup. With today’s technology in place, the latest fryers can store between 40 and 160 unique programs — and with features like load compensation (adjusting cook time when the standard load is incorrect), proportional control (preventing oil from exceeding its set-point temperature) and filter tracking (giving management total visibility over filtration frequency), these advanced models can help cut costs, save labor and ensure control throughout the cooking process.

The new Evolution Elite with Smart Touch Filtration™ from Henny Penny features push-button filter activation with automatic drain operation — with on-the-fly filtering complete in just four minutes or less. With filtration being the most significant contributor to consistent oil quality, these types of automated features play a vital role in preserving the flavor, appearance and texture of fried menu items.

 

Programs:

Once the necessary procedures and proper equipment are in place, implementing equipment programs can help simplify workflow, reduce preparation time and ensure finished dishes are consistent when they leave the kitchen. Whether it’s a varied batch in the combi oven or a one-off fryer load, it can be extremely beneficial for operators to program select repeatable preparations based on the current menu — allowing kitchen staff to work smarter, not harder, with the touch of a button.

Consistency is a foundational goal for any foodservice operation — regardless of service style. By considering the cooking equipment, team procedures and specific programs at work in the kitchen, operators can guarantee a higher level of food quality with every order, every day.

 

10 Ways to Achieve the Sweet Spot in Your Frying Operation [Webinar]

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Frying oil is typically the largest cost component in a frying program. That makes it all the more important for operators to maximize its useful life.

During this webinar, you will learn 10 proven methods to better manage your frying oil and help extend its “sweet spot.” You’ll walk away with clear steps that can save you up to $5000 per year in frying oil costs! Over time those savings add up, boosting your bottom line and making your operation more efficient and profitable than ever.

Click Here to View the Webinar!

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Presented by:

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Chef Benjamin Leingang

Corporate Chef Henny Penny Corporation