HP Sales Northeast

Equipment Maitenance

Prime Time for Clean Fryers and Perfect Frying

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Elevate Frying Quality with Henny Penny Prime Products

In any commercial kitchen, clean oil and well-maintained equipment are key to delivering top-quality food and keeping costs under control. Henny Penny’s Prime product line simplifies fryer maintenance by keeping your oil clean and extending its life. It also reduces the workload on your team, making operations more efficient. HP Sales Northeast is here to help you integrate Prime products for easier upkeep and consistent food quality.

Prime Filter: Cleaner Oil for Fresher Fried Foods

Henny Penny Prime Filter products feature a unique, pure white compound that works like a magnet for impurities. This compound attracts and removes particles that degrade oil quality and compromise the flavor of fried foods. Incorporating Prime Filter products into your routine can extend oil life by up to 50%, saving on costs. This also enhances the taste and texture of your food.

Prime Filter Powder is the cornerstone of this line, added to frying oil once or twice daily to capture impurities. For even greater convenience, the same powerful filtration is available in Prime Filter HD Pads and Prime Filter Packets, which make the process even simpler. HP Sales Northeast offers hands-on demos to show you how these products work and the impact they can have on your kitchen operations.

Prime Cleaner: Effective, Safe Cleaning Without the Hassle

Prime Cleaner tackles tough residues in fryers—burned-on oils, salts, and carbon buildup—with ease. Unlike other cleaners, it requires no neutralizing rinse, making it safer and easier for staff to handle. Approved for non-hazardous shipping, Prime Cleaner is ready for use without any special handling or precautions.

This powerful cleaner comes in single-use packets, making it easy to measure the perfect amount every time. HP Sales Northeast will show you how Prime Cleaner simplifies your cleaning process, reducing waste and keeping your fryers in top condition without heavy scrubbing or additional steps.

Prime Filter Powder and HD Pads: A New Level of Filtration

Prime Filter Powder captures microscopic particles in the oil by bonding with impurities to form clumps that can be easily filtered out. This process keeps the oil fresh in both look and taste, making it ready for use. Used daily, Prime Filter Powder maintains consistent oil quality, extends oil life, and reduces waste.

For added convenience, Prime Filter HD Pads come infused with the same active ingredient, ensuring thorough filtration with every cycle. These pads remove particles as small as 0.5 microns, capturing both solid and dissolved impurities. Field tests show that Prime Filter products can extend oil life by up to 75% compared to standard filters, saving costs and keeping your kitchen running smoothly.

Extend Oil Life, Improve Food Quality, and Cut Costs

With oil quality and filtration at the heart of every frying operation, Henny Penny’s Prime product line gives you the tools to keep your oil cleaner for longer. By incorporating Prime Cleaner and Prime Filter products, operators can reduce oil use, keep fryers in top shape, and serve consistently high-quality fried foods—all while cutting down on costs.

Why HP Sales Northeast?

Choosing HP Sales Northeast means gaining a partner committed to your success, not just products. Our team provides support every step of the way, from Prime product demos in our Mount Laurel, NJ kitchen to hands-on guidance for your staff. We’re ready to demonstrate the impact Prime products can make in your kitchen.

Ready to improve your oil quality and save on costs?
Contact HP Sales Northeast today to schedule a demo and discover how Henny Penny Prime products can transform your kitchen operations.

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

What’s Next For Virtual Restaurants?

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Three ways to keep yours thriving in a post-pandemic world.

Intrigued by the future of virtual restaurants? Discover the latest trends and insights in Henny Penny’s blog titled “The Future of Virtual Restaurants in a Post-pandemic World.” Explore how technology is reshaping the restaurant landscape. Dive into the world of ghost kitchens and virtual brands. Uncover the potential for expanding your restaurant’s reach through virtual concepts. Stay ahead in the ever-evolving foodservice industry. Read the full blog for a glimpse into the future.

Read the full blog post to explore the exciting world of virtual restaurants.

Get Digital!

Nearly 60% of consumers use mobile apps for ordering takeout. In a digital world, necessity drove restaurant operators to adapt during the pandemic. Many faced closures, leading survivors to rely on takeout and delivery, a lifeline during challenging times. Third-party delivery service providers (DSPs) with user-friendly apps played a crucial role in supporting these restaurants.

“Restaurant operators often ask me whether virtual brands are right for everyone, and my answer is they can be.”

Gregg Brickman, Corporate Executive Chef with Henny Penny. 
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The Great Resignation: Keeping Your Kitchen Staff

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3 Tips on Employee Retention from Restaurant Industry Experts

As COVID-19 restrictions on indoor dining ease, restaurants are celebrating the return of customers to their establishments. However, a new obstacle has emerged in the form of the ‘Great Resignation.’ While diners are coming back, restaurant operators are struggling to fill positions with sufficient staff. Read “How to Attract and Retain Kitchen Staff During The Great Resignation” from Henny Penny’s blog for the full scoop.

kitchen employee's headache

The ‘Great Resignation’ phenomenon gained momentum in late 2021, when a record breaking 4.5 million Americans quit their jobs. And, in February 2022, another 4.4 million Americans quit their jobs. This has left the industry grappling with a labor shortage crisis. The Foodservice Industry, which saw almost 7 percent of America’s food and beverage workforce walk off the job, left nearly a million job vacancies. Restaurant operators are now in a race to recruit new hires.

Where did they go?

Many restaurant employees who were displaced during the pandemic have opted to pursue more stable and better-paying opportunities in different sectors, and rightfully so. Investing in their future is one of the best things an employee can do. However, this heightened demand for restaurant workers has created a significant challenge for operators.

“This is something the industry’s never seen before, but it’s been building up for a while. COVID was just the tipping point. People who had dedicated their lives to restaurants, me included, found themselves unemployed when the restaurants they were working for closed. So, out of necessity, they had to pivot, and many found other jobs that were more stable and paid better.”

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Chef Gregg Brickman

Corporate Executive Chef at Henny Penny

So how do we keep employees around?

Pay employees to retain them.

To entice and retain staff, restaurants are offering competitive wages, sign-on bonuses, flexible scheduling, and, in some cases, condensed workweeks. Beyond financial incentives, operators are recognizing the importance of showing appreciation and acknowledgment to their employees.

Companies like HOA Brands and McDonald’s are demonstrating their commitment to workers by investing in them, providing referral programs, and offering training and development opportunities to support their success.

Working smarter, not harder.

In addition to wage incentives and appreciation, simplifying job tasks is proving essential. Restaurants are adopting user-friendly equipment designed to reduce arduous and time-consuming chores. This not only eases the burden on employees but also contributes to smoother operations.

invest in your employees

Streamlining training processes is another crucial aspect of improving the employee experience. Many restaurants provide on-site training, visual guides, video tutorials, and 24/7 assistance to ensure employees feel confident in their roles.

While automation and robotics are making their way into the restaurant industry, they are seen as complements rather than replacements for human workers. The personal touch and warmth of human interactions remain irreplaceable.

henny penny holding cabinet

A brighter future.

In summary, the ‘Great Resignation’ presents a significant challenge to the restaurant industry. However, by offering competitive compensation, simplifying job tasks, valuing and appreciating employees, and providing comprehensive training, operators can navigate this turbulent period and ensure the industry continues to thrive.

Read the full blog over at HennyPenny.com

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3 Ways Restaurants Are Fighting Inflation

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How commercial fryers are helping maximize your kitchens performance and fighting inflation.

In response to record-high inflation, restaurants are employing innovative strategies. They are emphasizing the role of commercial fryers in this struggle, recognizing their potential for maximizing profits. Check out Henny Penny’s blog titled “3 Ways Restaurants Are Fighting Inflation with A Commercial Fryer” for the full story. Some excerpts below:

Getting the Most Out of Commercial Fryers

Restaurants are exploring the versatility of commercial deep fryers. They are introducing examples like catering and virtual brands to leverage the high profit margins of fried foods. In addition, the case of Rob’s Restaurant & Catering in Ohio, which used a pressure fryer to sustain business during the pandemic, is also highlighted.

Supercharging Profits with Menu Engineering

We look at how restaurants are adding of affordable vegetable dishes to their menus. Renowned chefs like Henny Penny’s Gregg Brickman and Wolfgang Puck are at the forefront of this delicious trend. They focus on a shift towards more plant-based dishes, striking the perfect balance between satisfying customer cravings and keeping costs in check.

Savings through Fryer Performance Optimization

Let’s talk about the crucial role of regular maintenance and efficient operation of fryers in the restaurant business. We dive into practices like automatic oil filtration and routine cleaning that not only keep your food quality top-notch but also help you cut down on costs. And we’re shining a spotlight on innovative solutions like the Henny Penny Fryers, making maintenance a breeze. All of this works towards the goal of fighting inflation costs.

Finally, By implementing these strategies, we’re tackling the challenges of inflation head-on in the restaurant industry. This while ensures that profitability remains high and customer satisfaction continues to soar.”

Originally Posted on HennyPenny.com

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3 Ways Our Henny Penny Fryers Maintain Food Quality

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In the fast-paced world of commercial kitchens, maintaining top-notch food quality is crucial. Henny Penny’s blog, “3 Ways Commercial Fryers Help Restaurants Maintain Food Quality,” outlines three key ways in which commercial fryers play a vital role in achieving this goal.

Precise Temperature Control:

Evolution Elite

Commercial fryers are masters of temperature precision. They ensure that oil remains at the perfect temperature, guaranteeing consistent cooking results. This accuracy means your fried foods come out crispy and golden every time, delighting customers with their taste and appearance.

Fast Recovery Time:

When the kitchen gets busy, every second counts. Commercial fryers boast rapid recovery times, swiftly returning the oil to the desired cooking temperature after food is submerged. This quick turnaround ensures that your dishes are cooked evenly and retain their delicious flavors, even during the busiest rushes.

Oil Filtration and Management:

oil costs

Depending on what type of cooking oil you purchase, a JIB will now run you as much as four times what you paid in 2019. So, today you’ll pay between $40 and $100 for a JIB of cooking oil and that’s wholesale pricing.

High-quality fryers take oil management seriously. They come equipped with features like automatic filtration, which extends the life of the cooking oil and reduces waste. By efficiently removing debris and maintaining oil quality, these fryers contribute to consistent food taste and texture while also saving costs. This free Filter Frequency Calculator will help you determine the ideal filtration frequency for your restaurant. Additionally, Henny Penny’s Prime Cleaner product is a game-changer when it comes to extending your oil life.

what is henny penny prime cleaner
Henny Penny Prime Before and After

“Our owners have 21-year-old fry pots looking like they’re brand new. Plus, they’re saving time on each clean-out, since you don’t need to neutralize with a vinegar solution.”

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Bill Sparks

VP of Operations and Franchise Sales for Lee’s Famous Recipe Chicken

In summary, commercial fryers are culinary workhorses that contribute significantly to maintaining food quality in bustling restaurant kitchens. Their precise temperature control, fast recovery times, and effective oil management make them indispensable tools for ensuring that every dish served is consistently delicious and satisfying.

Want some tips on how to refine your frying program? This free download includes the top five frying mistakes and what you can do about them.

Originally posted by Chef Gregg from www.HennyPenny.com