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Frying

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

So You Want to Sell Fried Chicken?

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Let’s take a look at the equipment you would need to get your commercial kitchen pumping out great fried chicken.

It’s no secret that there are plenty of advantages to serving fried chicken. Chicken is the world’s most popular protein, it can be fried in batches and held for hours, and it’s an incredibly profitable menu item. Plus, according to a recent Technomic report, chicken menu category sales have increased at an average rate of 12% since 2019.

Are you ready to get in the fried chicken game? Here’s a quick summary of the commercial kitchen equipment you’ll need to consider for your foodservice operation:

Frying; The Star of the Show

When it comes to commercial deep fryers, operators have two main choices: open fryer or pressure fryer.

Pressure Fryers

If you’re serving bone-in fried chicken, you’ll probably want to invest in a pressure fryer. Pressure fryers consistently produce flavorful, tender, and juicy fried chicken every time. Not only that, but pressure frying is faster than any other method when cooking in high volumes.

When exploring pressure fryer options, it’s important to consider how much product you’ll need to be frying and what advanced features you might need.

Henny Penny offers several pressure fryer models to fit the needs of different commercial kitchens. We have standard pressure fryers for normal volume kitchens, 8-head pressure fryers for added capacity, and Velocity Series pressure fryers for high-volume kitchens looking to save on oil, labor, and time.

Open Fryers

If you’re serving a variety of fried food times, including fried chicken, an open fryer might be perfect for your operation. Open fryers produce a crispier product, increase overall throughput, and allow plenty of freedom for customization. When looking at open fryers for your commercial kitchen, there are a few things to consider.

  1. Are your menu items freezer-to-fryer or freshly breaded?
  2. Will your kitchen be frying in large quantities?
  3. Are you looking for an all-purpose “workhorse” fryer to handle all your menu needs?
  4. Do you want something more advanced to improve operations, maintain consistent food quality, and save money?

Henny Penny offers a wide range of open fryers, so there are plenty of options for every unique kitchen.

No matter what fryer you go with, all Henny Penny fryers include built-in oil filtration as a standard feature. This means oil filtration is no longer a chore and can be completed in just a few minutes at the touch of a button.

Keep in mind that there is no ‘one-size-fits-all’ best commercial fryer for fried chicken. Still struggling to decide between open and pressure frying? Check out this in-depth blog covering the differences and similarities between the two frying methods.

Heated Holding Cabinets

When you’re serving fried chicken, a holding cabinet is one of the most valuable pieces of kitchen equipment you can invest in.

Since diners are embracing off-premises channels at an unprecedented rate, peak order times and volumes have fluctuated. At the same time, operators are struggling to keep their kitchens staffed with enough employees to handle the rush.

The answer to these challenges? Cooking in large batches and holding product until it’s ready to serve.

Today’s holding cabinets are much more than stainless steel hot boxes – they can keep fried chicken fresh for long periods without sacrificing product quality. This way, the chicken will still be moist on the inside with a golden crunch on the outside. The customer won’t even be able to tell that it’s not fresh out of the fryer!

At Henny Penny, we offer two main options for holding cabinets: our standard cabinet, and the more advanced SmartHold model.

Our standard heated holding cabinet includes temperature control to keep fried chicken ready to serve (the recommended holding temperature for fried chicken is between 175- and 185-degrees Fahrenheit). A simple water pan allows the cabinet to create steam and help maintain the chicken’s moisture.

Our SmartHold cabinets feature something a bit more advanced – precise humidity control. This is ideal for naturally moist products like fried chicken. SmartHold allows operators to hold fried chicken and almost any other food for up to 200% longer than most other holding cabinets.

According to our corporate executive chef Gregg Brickman, either of these cabinets will make a major difference in your commercial kitchen. He says that holding cabinets can relieve as much pressure for today’s kitchens as adding another employee or sous chef.

Breadings and Seasonings

Aside from your kitchen equipment, you’ll also want breadings and seasonings to bring your fried chicken menu to life with flavor and texture.

Henny Penny offers an extensive collection of breading and seasoning formulations. There are options for every taste, menu, and health concern. Click here to explore flavor profiles and menu suggestions for each of our exclusive breadings and seasonings.

In Conclusion…

Clearly there is a lot to consider regarding fried chicken restaurant equipment. And beyond the equipment itself, there is even more to think about.

How will the kitchen process flow? Where will you source frying oil and other product? How will you get customer service once the equipment has been installed?

Answer all these questions and more by downloading From Sourcing to Serving, a comprehensive guide from our chicken experts. It’s packed with 22 pages covering everything you need to know about adding chicken to your menu!

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

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If you’re serving a chicken-heavy menu featuring items like bone-in wings or juicy tenders, you’ll love having a pressure fryer and a heated holding cabinet in your kitchen. (And if you’re not serving chicken, we’ve got four reasons you should be!)

Combining a fryer and a full-size holding cabinet allows operators to implement batch cooking. This means the product is fried in large batches before the rush and served fresh out of a holding cabinet.

Together, pressure fryers and heated holding cabinets create an ideal ‘system’ for commercial kitchens, specifically fried chicken concepts. Here’s why:

#1: Fried Chicken Holds Well

Pressure fryers are arguably the best commercial fryers for fried chicken. Why? Pressure frying maintains the chicken’s moisture and flavor while sealing out excess cooking oil. Retaining that moisture helps maintain quality when the chicken is transferred to a holding cabinet.

Holding cabinets allow food life to be increased without sacrificing food quality. Fans that circulate hot moist air evenly throughout the cabinet help maintain safe temperatures and a quality product.

Premium holding cabinets with precise humidity control can keep chicken fresh and ready-to-serve for anywhere from 90 minutes to two hours.

#2: Less Staff in the Kitchen

With batch cooking, there are significantly less staff members needed in the kitchen. Today’s labor shortages make this is a huge win for operators.

Our own Corporate Executive Chef, Gregg Brickman, says that holding cabinets offer extensive relief for restaurants. “Henny Penny holding cabinets allow restaurants to serve consistent, quality items while also easing pressure on the kitchen. And, when you don’t have as many staff members in the kitchen due to staffing levels or pandemic restrictions, the cabinets can actually relieve as much pressure as adding another employee or sous chef.”

Read more about how kitchens can handle peak order volume without adding staff: click here.

#3: Increase Throughput Significantly

Batch cooking allows for increased throughput by prepping orders in advance, meaning no stress during peak order volumes.

Dedicate the hour before rush time to filling the holding cabinet. After that, simply manage the cabinet instead of the fryer. Establish a point that the cabinet should be refilled once a certain amount of product has been depleted. You’ll never run out of chicken this way, and your ticket times will be quicker than ever!

Increased throughput capabilities mean that kitchens can balance dine-in, carryout, and delivery orders with ease. With the increase in off-premise demand, many restaurants have struggled to keep up – some have had to restrict delivery hours on 3rd party apps or decline carryout orders altogether. Batch cooking can eliminate this issue!

When implementing batch cooking, it’s also important to consider your fryer’s total load capacity. Our Velocity Series is perfect for this application because it can cook an entire 8-head of chicken in just one load.

#4: Decrease Food Waste

A lot less food gets thrown away when you’re cooking in large batches and have a holding cabinet on hand. For high volume kitchens, batch cooking is a proven way to decrease food waste.

The concept of batch cooking isn’t new – in 2016, Foodservice Director Magazine published an article about how Franklin College was able to significantly reduce food waste in it’s dining halls. After implementing batch cooking, their food waste costs plummeted from over $250 a month to around $30.

Frying under pressure at lower temperatures also reduces wasted frying oil and helps extend its useful life. This added benefit of pressure frying is especially important given today’s inflated oil prices.

#5: Built to Work Together

As mentioned earlier, fried foods like chicken retain more moisture when cooked under pressure. A humidified holding cabinet is the perfect companion for a pressure fryer because it can keep the product moist and juicy for an extended period.

At Henny Penny, our pressure fryers and holding cabinets are built to work together as a system. When transferring product from our 8-head fryers to our holding cabinets, there is no re-racking required. Crew members simply slip a sheet pan under a lip on the fryer that allows for a seamless transition into the holding cabinet.

No re-racking means more consistent food quality, increased food safety, and a less time-consuming process for the back-of-house crew.

Our global network of exclusive distributors can work with you to develop set points for everything from your fryer’s cook cycle to your holding cabinet’s ideal temperature, humidity level, and maximum hold time. Click here to request more information from your local distributor.

The popularity, versatility, and profitability of chicken make it a no-brainer for any menu. Download this free ebook from our experts and start serving chicken like the pros.

Keep Reading

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

Open Frying VS. Pressure Frying

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Shopping for the right equipment can be GREAT (so many choices!!) and HARD (…so many choices…). The fryer is a critical piece of equipment that often throws operators for a loop and raises the subsequent question: ‘Open fryer or pressure fryer?’.

WHAT’S DIFFERENT?

Pressure frying raises the boiling point of water.

First, let’s talk pressure frying 101. Frying revolves around ‘water’ (aka the moisture inside of fresh or frozen product). The typical frying process, without pressure, can only cook to the boiling point of water which is 212 degrees. Pressure frying allows that moisture to boil at an even higher temperature, closer to 240 degrees.

By increasing the boiling point of water, less of the product’s moisture is lost while cooking. On top of that, frying under pressure – around 12 psi – enables lower oil temperatures than conventional open frying.

Pressure fryers produce a tastier, healthier product.

When it comes to frying proteins, be it bone-in chicken breasts, filet mignon or even salmon, there’s no substitute to the pressure fryer. Since less moisture is lost during the cooking process, the finished protein is extra juicy and superior in terms of flavor and tenderness.

And since pressure frying seals in natural flavors while sealing out excess oil, the product not only tastes better, but it’s healthier too!

Pressure frying shortens cook times.

The phrase ‘time is money’ holds especially true in commercial kitchens. Due to the increased boiling point of water, pressure fryers offer quicker cook times than their open counterparts.

Lower cooking temperatures, less moisture releasing from the product, and reduced exposure to air also create the perfect conditions for cleaner oil that lasts longer.

Open fryers produce a crispier, appetizing product.

I don’t want to come off as too partial to pressure fryers because open fryers are every bit as useful; even more so for cooking non-proteins.

Open fryers can be found in any kitchen used to cook fries, mozzarella sticks or onion rings — and for good reason. They’re efficient, versatile and turn out a tasty product.

Open fryers are easily configured to fit a kitchen’s unique needs.

Open fryers, particularly with more than one vat, allow more freedom for customization.

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.

Open fryers are the Energizer Bunny of foodservice equipment. 

Today’s open fryers can recover temperature in a matter of seconds, load after load. When combined with the ability to filter one vat while actively frying in the others, mealtime rush is a breeze.

WHAT’S SIMILAR?

Some menu items could go either way.

Menu items like fried chicken or potato wedges are commonly prepared in both types of fryers. One of the first things to consider when choosing between open and pressure frying is the desired end-result. Crispy? Juicy? Crunchy? Tender?

Some kitchens employ both fryers and offer two versions of the same product. For example, a pressure-fried chicken sandwich vs. a crispy chicken sandwich. The first is (obviously) pressure-fried and the second is open-fried to achieve a crispier, crunchier sandwich.

Don’t tell anyone, but you can open fry in a pressure fryer simply by keeping the lid open. This isn’t a best practice for high-volume kitchens of course, but it can be done.

Associated costs are comparable.

With both fryers, the actual cost of ownership is about the same. From sustainability to maintenance and labor, there isn’t much difference in cost from open fryers to pressure fryers. Even without an official Energy Star rating, pressure fryers save energy with quicker cook cycles and lower oil temperatures. However, Energy Star rated fryers offer the added bonus of rebate dollars depending on location.

Like any valuable asset, fryers must be taken care of to maximize their useful life. Be sure to ask about product warranties when shopping around. Aside from updating equipment to keep up with the latest and greatest technology, there’s no reason a fryer can’t last 10 or 15 years with proper care and maintenance.

No matter what fryer you choose, effective oil management practices will help you save money on increasingly expensive frying oil. Click here to access our free download package, including everything you’ll need to become an oil savings expert and analyze your own operation.

Curious about frying options from Henny Penny? Click here to learn more.

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

Why Pressure Fry?

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The Top 5 Benefits Of Pressure Frying with Henny Penny

Ever since Henny Penny introduced the first commercial pressure fryer to the world 50 years ago, they’ve been helping globally renowned chains earn billions of dollars in profits. The pressure fryers ability to create delicious food while saving on oil and labor costs is unmatched in today’s market.

But what is pressure frying? How does it work? Does it really make a difference?

At a glance, pressure frying utilizes a fry pot lid to create pressurized and completely sealed cooking environment. This method of cooking allows you to cook fried foods in high volumes and at a faster pace.

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

Here are the top 5 benefits of pressure frying.


1. Faster Cook Times

One of the top benefits of switching to pressure frying is how much shorter the cook times are. Frying in a pressurized environment leads to faster cooking times at a lower oil temperature than traditional open frying. This allows our customers to increase their overall production more than a conventional fryer, so they can cook faster and serve even more people in the same amount of time.

2. More Menu Possibilities

While poultry remains one of the most popular products made in a Henny Penny pressure fryer, it is a highly versatile method of cooking. This versatility gives our customers the ability to all types of options on their menu, including meat, poultry, seafood, veggies, and so much more! With a wide variety of menu items, restaurants will have the opportunity to market to consumers with all sorts of tastes and preferences.

3. Better Food Quality

With this method of cooking more moisture and juices are retained in the food, meaning less shrinkage. Pressure frying gives customers a tender, delicious product that’ll keep them coming back for more.

4. Cleaner Cooking Methods

With pressure frying, all that oil-burdened steam is captured and exhausted into a hood above. This reduces greasy film and odors from building up in the surrounding area. With less grease and odor build-up, fewer labor hours can be spent on cleaning and more time can be spent on making profits.

5. Consistently Great Taste

Henny Penny pressure fryers utilize advanced foodservice technology that enables quick cook times and a consistently great flavor since the food’s natural flavors and nutrients are sealed in while any extra frying oil is sealed out. Our customers are consistently raving about how great their product is with our equipment, but don’t just take our word for it. Check out some of our customer testimonials.

See what Chef Greg has to say here!

But how does Pressure Frying work?

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

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.

3_Reasons_Foodservice_Operators-Love_Pressure_AssistDownload