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Why Your Commercial Kitchen Needs A Pressure Fryer And Heated Holding Cabinet

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Are you looking to ramp up efficiency in your commercial kitchen without expanding your team? You’re in luck! Henny Penny’s article, “Why Your Commercial Kitchen Needs A Pressure Fryer And Heated Holding Cabinet,” offers some game-changing insights. Let’s unpack the key points.

The Dynamic Duo: Pressure Fryers and Holding Cabinets

This article spotlights a dynamic kitchen combo: pressure fryers and heated holding cabinets. Why this pairing? Well, pressure fryers excel in locking in moisture and flavor of fried chicken, making them an essential piece for any high-volume kitchen. They cook quickly, maintain quality, and seal out excess oil.

But that’s just half the story! Heated holding cabinets enter the scene to keep that freshly fried chicken perfect for hours. They’re not just warming boxes; they’re sophisticated pieces of equipment that maintain temperature and moisture, ensuring your chicken stays fresh, juicy, and ready-to-serve.

Less Staff, More Efficiency

loading a henny penny pressure fryer

One of the biggest wins? This combo allows for batch cooking. You fry a bunch of chicken in advance and then keep it ready in the holding cabinets. This means during rush hours, you’re not scrambling. Instead, you’re efficiently serving up delicious, hot chicken.

Boost Throughput, Reduce Waste

Batch cooking isn’t just about efficiency; it’s about smart management. It helps increase throughput, especially important when balancing dine-in and delivery orders. Plus, it significantly reduces food waste – a crucial factor in today’s eco-conscious world.

Pressure Fryers and Holding Cabinets; A Perfect Match

At Henny Penny, pressure fryers and holding cabinets are designed to work seamlessly together. This integration means better food quality, increased safety, and a smoother process for your staff. Incorporating a pressure fryer and heated holding cabinet into your commercial kitchen is more than an upgrade – it’s a strategic move towards operational excellence. Want to dive deeper? Check out the full article for a comprehensive understanding of this potent kitchen duo.

Check out our Fried Chicken Restaurant Equipment Guide to read more about the equipment you’ll need to start dishing out golden-fried goodness.

Originally posted on HennyPenny.com

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How Kitchens Can Handle Peak Order Volume Without Adding Staff

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Amid pandemic-related difficulties, new technology offers relief to labor- and time-strapped restaurants.

Is your restaurant grappling with high order volumes, especially during peak times, but you’re hesitant to add more staff? Well, there’s good news from the culinary front lines! The recent article by Henny Penny “How Kitchens Can Handle Peak Order Volume Without Adding Staff” sheds light on some savvy solutions. Let’s break it down below.

Changing Traffic Patterns and Kitchen Challenges

Firstly, the restaurant industry has seen a shift in guest traffic patterns, thanks to the pandemic. With more off-premises dining and fluctuating peak times, kitchens are under pressure to deliver consistency and quality, often with smaller teams.

The Key: Advanced Holding Cabinet Technology

henny penny smarthold

The secret weapon? Advanced holding cabinet technology, as suggested by Gregg Brickman, Corporate Executive Chef at Henny Penny. Unlike older models that might dry out food, Henny Penny’s latest holding cabinets use precise temperature and moisture controls. This tech magic means meals stay as fresh as if they just left the fryer, even after batch cooking and holding.

The Art of Prepping in Advance

Prepping in advance and setting more aggressive pars can help restaurants survive peak times. And with the right holding cabinets, the quality and taste of the food remain top-notch.

Tailored Solutions and Long-Term Support

What’s really cool is that Henny Penny doesn’t just provide equipment. They work closely with each brand, customizing settings for optimal results in their specific kitchen environments. This commitment goes beyond just selling equipment; it’s about building relationships and ensuring long-term success.

henny penny holding cabinet

So, if you’re looking to streamline your kitchen operations without increasing staff, consider exploring these innovative solutions. Ready to tackle those peak hours with confidence? Let’s get cooking!

This article was originally featured in QSR Magazine.

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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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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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