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How the New F5 Fryer Ensures Food Quality and Consistency

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The restaurant industry has had its fair share of challenges in recent years. The pandemic took aim at struggles that owners and operators were already facing: labor shortages and the rising cost of food and oil. Many now need a way to make up for these losses, and prioritizing food quality and consistency is a great place to start.

Henny Penny’s new low oil volume F5 fryer is here for foodservice operators looking to save money on oil and take the worry out of frying.

New and improved features transform back-of-house frying operations and offer a simpler way to focus on what really matters: your guests.

Read More on HennyPenny.com

What’s New About F5: Henny Penny’s Latest Low Oil Volume Fryer

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In 2009, Henny Penny introduced Evolution Elite, the industry’s first reduced-oil capacity fryer.

Now, we’re celebrating the newest generation! The latest low oil volume fryer, called ‘F5’, combines innovation and simplicity to improve kitchen efficiency and reduce operational heartburn.

So, how is the new F5 fryer different compared to the previous Evolution Elite model? Discover what stands out about the latest in low oil volume frying technology on HennyPenny.com.

Read more on HennyPenny.com

Exclusive Download

6 Mistakes to Avoid in Your Frying Program (and how to fix them)

Learn the 6 mistakes we see when it comes to frying, what to do about them, and get a frying program analysis worksheet for operators.

Download Here

Introducing The Henny Penny F5

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The next big thing in frying is here.

Introducing the game-changing F5 Series by Henny Penny – a next-generation fryer that’s redefining the industry standard. Experience the ultimate combination of power and efficiency with our low oil volume fryer, designed to make frying easier and more intuitive than ever before!

A difference you can touch, swipe, or both.

The intuitive touch-and-swipe interface allows for easy operation with less than three touches required to fry or express filter. It’s durable 7” touchscreen design features 4mm tempered glass, built-in troubleshooting prompts and help guides, and is ENERGY STAR® rated for energy efficiency.

Henny Penny’s F5 is designed to make your life easier. They’ve minimized user error and product waste by incorporating simple, icon- or picture-based functions. So now, anyone can use it without any hassle!

Built from the ground up.

The sleek, thoughtful design features smooth lines and flat surfaces, making wipe-downs a snap. Additionally, the F5’s powerful wash system features an 8-GPM filter pump and newly designed nozzle that targets fryer corners to clear debris more effectively.

With its sleek kitchen-proof design and simplified controls, the F5 Series is anything but basic. Upgrade to the F5 Series and enjoy the latest in cutting-edge fryer technology.

Oil Savings Calculator

High-volume operations using low oil volume frying effectively see thousands of dollars in annual oil savings alone — often paying off the purchase price of the fryer in just a few years. How much money can we save your operation?

Try Henny Penny’s Oil Savings Calculator

E-Book’s

The F5 is designed to deliver the most remarkable frying experience on the market — fast at filtering, consistent in quality production and intuitive for all users. As a way to introduce this revolutionary new fryer to you, we’d like to share some e-book’s. Check them out and tell us what you think!

Contact us for a demo today!

Everidge Announces America’s First Ever R290 “Green” 4/5 Pan Commercial Blast Chiller

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Everidge, a leading innovator of commercial cold storage solutions, walk-in coolers and freezers, and cook-chill specialty solutions, announced a technological advancement in blast chilling with the introduction of America’s most environmentally responsible commercial blast chiller.

A first in the American foodservice industry, the patented and patent-pending, eco-friendly PBF 4.0. Blast Chiller and Shock Freezer is the only 4/5 pan undercounter commercial blast chiller in the U.S. to be “green” with no ozone depleting properties.

Powerful Performance in a Compact Design — At a Great Price.

This ground-breaking innovation utilizes an advanced environmentally friendly R290 propane refrigeration system. Packed with game-changing features and a revolutionary design, the PBF 4.0 has a patented modular self-contained, air-cooled refrigeration system, and is constructed entirely of 304 stainless steel.

Go Green. Save Green.

Choosing a blast chiller for your commercial kitchen operation can be a challenge. Different brands, sizes, and each offers a unique functionality. But now there is another factor to consider – what type of refrigerant is being used?

Most blast chillers on the market use R404, a refrigerant with a Global Warming Potential (GWP) of 4,200. Used across the world in the past few decades, R290, a highly efficient form of propane, is now available in a blast chiller, exclusively through PrepRite by Everidge. But what really is the difference between R290 and other refrigerants, and what is the best choice for your business?

“We are incredibly proud to play our part in creating a more sustainable future and to be the first company in the country to offer such an innovative and eco-friendly product to our customers. We take deliberate, strategic steps to improve our product offering and believe this is a great innovation when our customers are seeking ways to lessen their impact on the environment.”

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Chris Kahler

Chief Executive Officer, Everidge

Powerful performance in a compact design, the PBF 4.0 blast chills up to 40 lbs. of product from 1600F to 380F within two hours and shock freezes up to 20 lbs. of product from 1600F to 00F within four hours. PBF 4.0 performance exceeds HACCP/FDA Food Code guidelines and NSF 7. For more details about the PBF 4.0 Commercial Blast Chiller or product demonstration click here. To learn more about R290, click here.

“This is the industry’s most environmentally friendly blast chiller and will help companies deliver on their corporate sustainability goals […] R290 is the refrigerant of the future, with a GWP or Global Warming Potential of just three versus all other blast chillers that utilize R404A refrigerant with a GWP of 3922. The tradeoff of R290 is it is rated for just 150grams in the U.S. and it can be challenging to field service. The PBF 4.0 overcomes these challenges, as 150grams is ideal for the popular undercounter 4/5 pan blast chiller category, and with its unique serviceability design, a user can drop in a replacement refrigeration cartridge in less than one hour.”

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Eric Wickberg

Executive Vice President of Sales and Marketing, Everidge

What is R290?

R290 is a propane refrigerant used in a wide variety of commercial refrigeration and air conditioning units. This non-toxic propane has a low GWP rating of 3 and no Ozone Depleting Properties (ODP). The Environmental Protection Agency (EPA) has named R290 as its preferred hydrocarbon alternative.

In addition to its low GWP and ODP, R290 is also highly efficient, which can lead to additional savings in energy costs.

Preprite by Everidge is constantly evolving with its continuous improvement philosophy by offering cold storage solutions uniquely designed to help customers stay successful and profitable during an unprecedented global health crisis while they face the challenges of today’s volatile business environment. Everidge has a rich history of innovation, making premier walk-in coolers and freezers since 1939, and has been a family-owned business for more than 30 years.

Introducuing-R290-Blast-ChillerDownload

AyrKing Presents: What Your Restaurant Can Do About the Labor Shortage

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The restaurant industry is reeling from a widely reported labor shortage, causing many operations to change the way they function.

Some fast food chains have resisted opening their dining rooms, kept shorter operating hours and placed high demands on existing employees in order to function with a smaller staff.

The reasons for the shortage, which is affecting restaurants from quick serve to fine dining, are complex and hotly debated. But whether the root cause is higher unemployment benefits, an industry battling a historic reputation for low wages and difficult working conditions, or the pandemic and its chilling effect on the hospitality industry as a whole, the result is that restaurants are put in a position of doing more with less.

The Challenge

Lower-than-desired staff levels can have a ripple effect on a restaurant’s operation.

In full-service restaurants, fewer front-of-house workers means larger sections for each worker to cover, potentially resulting in slowed or worsened service as servers rush from table to table.

In every kind of operation, fewer back-of-house workers to prepare meals means longer wait times for orders to be fulfilled and a potential increase in errors from rushed workers.

The end result may be less efficiency and thus less revenue — not to mention unhappy customers.

To adapt to these challenges, many restaurants have cut their hours — eliminating a meal period like lunch or an entire day of service — reduced their seating capacity, or shrunk their menu to streamline kitchen operations.

The Solutions

The solutions to this industrywide challenge are multi-layered, and operators are working both ends toward the middle — focusing not only on improving staffing levels but also on adjusting processes to boost efficiency and throughput.

On the staffing side, restaurants can seek to improve hiring through creative (and generous) hiring tactics. A focus on retaining existing workers by boosting morale and creating a positive work environment can also have a lasting impact.

On the other end of the equation, operations are seeking to reduce the number of employees needed to run a restaurant.

This is the approach favored by Beef O’Brady’s, a 176-unit full-service chain that is looking at options like menu items that require less prep, technologies that allow customers to order and cash out at their tables, and more efficient back-of-house equipment in order to run its restaurants with fewer workers.

In fact, equipment changes can have a surprisingly large impact on labor needs. Automating labor-intensive processes frees personnel up to perform other tasks and reduces the labor hours needed to churn out meals.

AyrKing’s DrumRoll Automated Breader is one such option that enables restaurants to produce the same amount of freshly breaded fried foods with less labor.

Fresh breading is typically a labor-intensive process. But the unique spinning helix design of the DrumRoll quickly and efficiently breads proteins and vegetables, reducing labor and accelerating production by an average of 25%. It takes just one minute to bread 60 wings or 40 seconds to bread eight pieces of chicken.

In addition, the DrumRoll is ideal for kitchens where there are often new and inexperienced workers because there’s very little training involved — as opposed to hand breading, which requires solid training and experience to achieve consistent results.

Learn more about the DrumRoll Automated Breader
The AyrKing BBS

The DrumRoll Automated Breader also improves product consistency by more than 30% over traditional hand breading, providing a better customer experience.

Pair the AyrKing DrumRoll with our Breader Blender Sifter for even more efficiency. The BBS cuts hand-sifting time by 80% and extends the life of breading mixtures, reducing waste and cutting costs.

How to Choose the Right AyrKing BBS for Your Business

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The AyrKing Breader Blender Sifter (BBS) is a nifty piece of equipment, if we do say so ourselves. Not only can incorporating a BBS into your kitchen extend the life of your ingredients and cut waste, it can also reduce hand-sifting time by 80%. If your staff spends 20 hours a week sifting, that’s 16 hours back!

Choosing a BBS for your operation is a no-brainer, but with so many different options, configurations and add-ons, how can you select the perfect combination for your very specific needs?

We don’t believe in a one-size-fits-all piece of equipment. When thinking about how to best tailor a BBS to fit your operation’s individual needs, there are several important factors to evaluate first.

Think through your kitchen’s details

We offer so many different BBS models and bundles because we realize no two kitchens are exactly the same. Although you might have other kitchen factors you’ll want to keep in mind, the big three to consider are

  • operation type
  • available space
  • workflow.

Consideration #1: Operation type

The AyrKing BBS DrumRoll Automated Breader

From bustling high-volume takeout restaurants to sit down dining in a limited-size venue, the type and quantity of food you serve at your foodservice operation is the first consideration. How much will you use your BBS and for how many different selections?

  • If you specialize in hand-battered fried food, you’ll need to produce large amounts of consistent product. Consider purchasing a BBS unit and a DrumRoll Automated Breader to allow the volume turnover your operation requires.

Consideration #2: Available space

Commercial kitchen plans are rarely standardized, and many face space limitations of varying degrees for both width or depth. Think about which might be more of a limiting factor when selecting the proper model.

Most standard BBS models start at 29 inches in width, but we also offer some options for those who need a smaller footprint.

  • If your kitchen has less than 14 inches of width available, for example, the BBS Thin will be a good fit for workflow in a narrow space.
  • If you have more than 35 inches of width in your workspace but are limited in depth, the smaller footprint of the BBS Mini would be an ideal model to consider.

Consideration #3: Workflow

When contemplating workflow and how it might impact your BBS model decision, think about whether your breading area is directional from left-to-right or right-to-left, as well as what sort of variability you encounter in your menu selections and staff needs.

  • The BBS Ice model, for example, has flexibility for both flow options — right-to-left or left-to-right — to adjust for any application. It combines a standard BBS model with a cold prep table for keeping proteins within arm’s reach.
  • The BBS Flex can help fit any workflow, especially if yours is ever-changing or needs to be reconfigured from time to time. In just seconds, the BBS Flex can be adjusted to fit a range of employee heights or workflow direction.

Think through your production details

In addition to the unique physical factors of your commercial kitchen layout, it’s equally important to understand your production details to choose the ideal BBS model for your operation. We’ll need to weigh several factors, including what types of proteins you serve and how they are breaded, as well as production volumes and types of breading utilized.

Consideration #4: Ways in which proteins are breaded

Chefs realize there are many different ways to prepare a protein for frying. Some choose to pre-marinate a protein, while others use a wet batter followed by dry breading. Whether a protein is bone-in or boneless will also have an impact on the coating process workflow.

Consideration #5: Volume of production

The amount of breaded product produced and sold daily will influence the ideal BBS model for your operation. But where is the line between a moderate and high volume?

  • If you’re processing 50-100 pounds of product per day, whether protein or otherwise, we recommend you check out the BBS Mini.

Consideration #6: Types of breading

The type of breading that is used in your recipes can play a significant role in selecting the best BBS model for your operation.

Dry breading varies in the flour-to-spice ratio, and your menu may offer more than one flavor profile as well. Wet breading, or a combination of water batter and dry breading, will also influence the best model for you.

  • If you’re using more than one flavor profile, you might want to consider the BBSU8132 for your needs. This model offers you an 81-inch-wide work area with two sifters for the best efficiency with multiple breading flavors.
  • Wet breading that is milk- or egg-based will require an Ice Bath with your BBS to ensure your wet ingredients stay at the proper holding temperatures. You can explore the BBS Ice model or even add an Ice Bath onto another BBS model, depending on your needs.
  • If you use water and dry breading, models like the BBSUL2934BPC have the perfect configuration with a sifter and back panel.

While it’s true there is a lot to consider when deciding on the ideal BBS model for your foodservice operation, thoroughly reviewing each of these six considerations will ensure you are maximizing your efficiency while reducing costly waste, in both staff time and ingredients.

Even better, we have a tool that will help you get a head start on the research process! Check out our BBS product selection guide to help you narrow down the models that are right for you!

AyrKing is a Trusted Partner with Some of the Biggest Chains Around

Originally posted on www.ayrking.com