HP Sales Northeast

Corey Meyers

Open Frying VS. Pressure Frying

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Are you at the crossroads of choosing the perfect fryer for your restaurant? You’re not alone! Let’s dive into the great debate of open vs. pressure frying, as explored in the insightful guide, “Open vs. Pressure Frying: Chef Gregg Keeps it Real.”

Understanding Pressure Frying

henny penny pressure fryer

Think of pressure frying as the secret sauce to keeping your proteins juicy and flavorful. This method cooks food at higher temperatures (around 240 degrees) under pressure (about 12 psi), locking in moisture and reducing oil absorption. It means tastier, healthier dishes with shorter cooking times – a win-win for busy kitchens!

The Charm of Open Fryers

Now, don’t underestimate open fryers. These versatile champs are ideal for items like fries, mozzarella sticks, and onion rings. They offer quick recovery times and the ability to filter one vat while frying in another. Plus, with split vats for different foods, they adapt to your kitchen’s unique needs.

henny penny fryers

Split vats offer the flexibility to cook smaller batches of different items at once, with independent controls and completely separate cooking environments. In multi-well fryers, full and split vats can be mixed-and-matched depending on what the kitchen needs.

Comparing the Two

Some foods, like fried chicken or potato wedges, can be cooked in both types. The choice boils down to the desired texture – crispy or juicy? Also, fun fact: you can open fry in a pressure fryer by leaving the lid open, though it’s not ideal for high volumes.

Cost Considerations

When it comes to costs, both fryers are pretty similar. They require the same level of care and maintenance to ensure a long lifespan. And good oil management practices are essential for both, helping you save on the cost of frying oil.

No matter your choice, it’s about finding the right fit for your menu and operational needs. Whether it’s the juicy magic of pressure frying or the crispy wonder of open frying, each brings its unique strengths to the table.

Curious to learn more about frying options? Henny Penny offers a great selection for you to explore. Happy frying!

Originally published on www.HennyPenny.com
by Chef Gregg; Henny Penny Corporate Executive Chef

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Chicken Thighs: The New Wings?

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After a year of pandemic upheavals, consumers are ready to spend, but supply chain challenges are causing shortages and price hikes in unexpected places, including chicken. Amidst this, there’s an interesting twist: the underappreciated chicken thigh. Henny Penny lays out some key information on their blog titled “Chicken Thighs: The new wings?“

The Chicken Shortage Scenario

Industry experts have been flagging low supplies and price increases in chicken since early last year. While chicken production stabilized, processing plants still face labor shortages. Plus, the frenzy for chicken sandwiches and wings continues to skyrocket demand, especially for wings.

Wing Consumption vs. Thigh Opportunity

Despite a dip in Super Bowl viewership, wing consumption hit a record high. But here’s a thought – for every pair of wings, there’s a pair of thighs, often overlooked and undervalued. Thighs sell for less and offer more meat, presenting an intriguing opportunity for restaurant operators.

Thighs: The Underestimated Choice

Chicken thighs don’t enjoy the same popularity in the U.S. as wings or breasts, largely due to limited marketing. Yet, taste tests show a preference for their moist, tender, and flavorful qualities. They’re perfect for savoring the natural taste of chicken.

Wingstop and Nathan’s Famous: Leading the Thigh Trend

Wingstop is incorporating thighs in their menu, while Nathan’s Famous is rolling out thigh-based chicken sandwiches. Thighs are proving versatile and flavorful, suitable for various culinary styles.

For the Small Operators: Thighs as a High-Margin Option

For smaller businesses, chicken thighs offer a profitable alternative. They can be prepared in numerous ways – fried, baked, grilled, or even as lollipop-style finger food. The key for operators is to create a signature thigh dish, promote it creatively, and tap into this untapped market.

Amidst the current chicken shortages, thighs present a cost-effective, delicious option that can diversify your menu and appeal to consumers’ evolving tastes. For more insights on frying techniques and menu innovation, exploring additional resources can be invaluable.

For more information on frying and understanding your options, click here. Or, if you’re already frying and want to analyze an existing program, check out our free download: The Top 5 Mistakes to Avoid in Your Frying Program (and how to fix them).

Originally published on www.HennyPenny.com
by Chef Gregg; Henny Penny Corporate Executive Chef

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Why Pressure Fry?

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The Benefits of Pressure Frying with Henny Penny

Have you ever considered the secret behind the success of many renowned fried chicken restaurants? It’s pressure frying, a method that’s transforming kitchens with its remarkable benefits. Let’s dive into why this is more than just a cooking technique – it’s a revolution in the culinary industry.

Pressure frying is renowned for its ability to preserve the natural juices and flavors of food. When you pressure fry, you create a unique environment that locks in moisture. This ensures every bite is succulent and packed with flavor.

What makes frying under pressure even more appealing is its health aspect. Foods cooked in this way are less greasy. Thanks to the way moisture is retained within the food, there’s less oil absorption. The result is a crisp, golden product that doesn’t leave a greasy aftertaste.

Efficiency is another hallmark. This method is not only faster but also uses less energy. By cooking under pressure, heat is transferred more efficiently from the oil to the food. This directly leads to reduced cooking times and energy consumption. This efficiency is a boon in today’s world where sustainability and cost-effectiveness are paramount.

Henny Penny pressure fryer spindle

Moreover, pressure frying is a versatile cooking method. It’s not just about frying chicken; it’s about exploring a range of menu items from tender meats to delicate seafood and even innovative desserts. The versatility opens up endless culinary opportunities, making it a favorite among chefs looking to expand their menus.

How Pressure Frying Works

what is pressure frying
fried chicken

Lastly, pressure frying is known for its consistency. Whether it’s the first batch or the fiftieth, the advanced pressure fryers ensure that each serving is cooked to the same precise conditions, guaranteeing unwavering quality and taste.

It’s no wonder that some of the world’s most popular food chains attribute their success to the art of pressure frying. If you’re looking to elevate your kitchen’s capabilities, exploring the world of Henny Penny fryers could be your next best move.

Here is Henny Penny’s Corporate Executive Chef, Chef Greg, explaining the difference between fryers. You can read more about it on Henny Penny’s Blog. He outlines how one of the first things to consider when choosing between fryers is the desired end-result. Crispy? Juicy? Crunchy? Tender?

See what Chef Greg has to say here!

Are you looking for more information about Henny Penny Pressure Fryers? 
Click here to learn more and explore different pressure fryers.

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HP Sales Northeast Profiled in Food Trade News

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(l-r) Kimberly Guns, office manager; Hal Guns, sales manager; Harry Meyers, president; Corey Meyers, director of marketing and inside sales; and Lindsay Meyers, service manager.

For the full story, click here

It’s a partnership that’s lasted 37 years and continues to grow.  That’s how strong the relationship has been between Harry Meyers and Henny Penny (HP), the well-known manufacturer of premium foodservice equipment.

After a short stint with Ecolab after graduating from Fairleigh Dickinson University, Meyers joined HP as a sales rep with responsibility for Eastern Pennsylvania, Delaware and New Jersey. Four years later, Meyers was offered the opportunity to acquire the distributorship for that territory and the foundation of HP Sales Northeast was created. Over the past 33 years, the relationship between Meyers and HP has flourished.

The Eaton, OH equipment fabricator and designer has continued to produce durable and versatile products that have proven to be popular with not only restaurants, but with food retailers who utilize HP’s products in the delis. For HP Sales Northeast, a keen focus on customer service has accelerated the company’s expansion efforts. The Mount Laurel, NJ-based firm now sells and services customers from Delaware to Maine, making HP Sales Northeast the largest independent HP distributor in the country. The New England expansion is relatively new. HP Sales Northeast had been covering the Delaware Valley and New York Metro markets for many years. In 2020, at the behest of the parent firm, HP Sales Northeast opened its first New England office in Hopkinton, MA. Today, HP Sales Northeast employs 15 associates.

In 2012, Harry’s son, Corey joined the company and now serves as director of marketing and inside sales. We asked the father and son team what they believe have been the key components of the distributor’s success.

“Understanding and anticipating the needs of our customers is vital to our business,” said Harry. “We spend a lot of time training store associates about how to operate the equipment they purchased. I feel the relationship between our retailers and us is truly a partnership. Between our team at HP Sales Northeast and the corporate HP service associates, I also believe that our ability to execute at a high level is what separates us from other equipment distributors.”

Corey added: “Our customer base is constantly evolving and each customer’s needs are somewhat different. We understand that we are operating in several distinctively different marketing areas and we have a sales team that understands the nuances of each market and each customer. As Harry said, that’s a difference maker.

HP Sales Northeast does about 65 percent of its business in the retail segment, serving some of the biggest chains and top independent retailers in an area that is diverse and highly competitive. Henny Penny, which practically invented the pressure fryer business in 1957, continues to  maintain a dominant market share with its legacy item as well as open fryers (requiring less oil), rotisserie ovens, “combi” ovens, display warmers and holding cabinets.

In addition to its core HP brand, the distributor also sells products from Preprite (blast chillers, vacuum sealers), Smokaroma (pressure smokers), Liebherr (commercial refrigeration equipment), Doregrill (French-made rotisserie ovens), Frontline (smart oil management solutions), and Ayr King (breading, blending and sifting equipment).

“All of those other lines that we sell complement the Henny Brands items which remain the focus of our business,” Harry explained.

Asked if his business has been impacted by some of the supply chain challenges that many manufacturers and most retailers face today, Harry stated product availability has not been a factor until very recently.

“HP has a significant advantage because they are based in the U.S. and build their own component boards which allows them to keep the fabrication process in-house,” Harry explained. “Like many involved in the food business, 2020 was a record year and most of 2021 was also very strong. Recently, because of very high demand, there has been a bit of a slowdown, but we expect that to be a temporary bump and we’re optimistic about our sales projections going forward.”

Harry also believes that HP Sales Northeast is well positioned for the future. Along with Corey, Hal and Kimberly Guns serve as sales and office manager respectively and Lindsay Meyers is the service manager at HP Sales Northeast.

A priority on customer service, a product line with a strong pedigree and an entrepreneurial spirit that includes a strong work ethic and attention to detail have all contributed to the continuing success of HP Sales Northeast.

*The featured photo shows the leadership team at HP Sales Northeast: (l-r) Kimberly Guns, office manager; Hal Guns, sales manager; Harry Meyers, president; Corey Meyers, director of marketing and inside sales; and Lindsay Meyers, service manager.*

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3 Reasons Foodservice Operators Love Pressure Assist

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Pressure Assist is a new feature available on all Henny Penny 4-Head Pressure Fryers with C8000 controls. Exclusive to Henny Penny, Pressure Assist uses an external means of developing pressure within the fry pot for small product loads, which otherwise would not build optimum pressure levels on their own.

Cook smaller batches when you need them

Gone are the days of being forced to pressure fry a large batch of product! Pressure Assist enables you to cook to-order, making it ideal for off-peak periods.

Maintain product quality and consistency

Until now, consistent quality for small orders has never been easy to achieve. Pressure Assist allows you to maintain your brand’s premium quality standards with confidence.

Eliminate unnecessary food waste

By cooking only what is needed, Pressure Assist helps eliminate food waste. It’s no longer necessary to use a full load of product for only a few small orders.

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Pressure Assist Now Available!

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What is Pressure Assist?

Pressure Assist uses an external means of developing pressure within the fry pot for small product loads, which otherwise will not build optimum pressure levels on their own. This assures that smaller product loads cook to the same quality and consistency as larger product loads, which develop optimum pressure levels on their own.

How does Pressure Assist work?

Electric Pressure Transducer
Pressure Assist Air Pump

A dedicated pressure assist air pump (compressor) pressurizes the fry pot by pumping air into the plumbing on the pot side of the deadweight assembly. A check valve assures that pressure generated by the assist pump can be transmitted to the fry pot, but pressure from the fry pot cannot be transmitted to the assist pump. Pressure Assist is also equipped with an electronic pressure transducer, allowing the control to monitor the pressure level within the fry pot.

This transducer determines whether pressure assist is needed for a given cook cycle. If the air pump is activated, the transducer reading is then used to determine when the desired pressurization level has been reached. The air pump is automatically turned off or on as needed to maintain optimum pressure level. For each individual menu item, you can customize pressure assist activation settings.

Which Henny Penny fryers offer Pressure Assist?

Pressure Assist is available on 4-Head Pressure Fryers with C8000 controls.
For additional information, please contact us today!

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