HP Sales Northeast

Henny Penny

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!

Our Warehouses Are Stocked & Loaded

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Are you having a hard time getting equipment? Are long lead times holding you up? At HP Sales Northeast we’ve been busy bringing in Henny Penny stock equipment to our warehouse to get you up and running even faster! While other’s struggle to make deadlines HPNE is able to go above and beyond for you and our partners. It’s the HP Sales Northeast difference.

Want to see what we have in-stock? We’d love to host you in our demonstration kitchen. Call us today and we’ll get you set up with a local solutions specialist. From there, you can schedule a demo and pick the perfect piece of equipment for your business. 

The Science Behind Holding

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It’s harder than it looks, but we make it easy.

Reliable holding equipment preserves quality, keeps food ready to serve, and allows employees to prepare for peak hours while offering additional benefits (click here to read Henny Penny’s blog about how kitchens can “buy” extra operations time with heated holding solutions). Getting the most out of your holding equipment is easier said than done, which is why it is important to understand the science behind it.

One of the first things every aspiring chef learns is that cooking is a function of time, temperature and moisture. This is also true of holding with a few important differences. When food is cooked it undergoes rapid and continuous change as it is subjected to extreme conditions. The finished or “done” state is simply a point to be reached along the path of change. To maintain this state for any length of time requires conditions that are much more subtle in relation to those of the food itself. Ideal holding conditions are those that cause very little in the way of further dynamic changes in the food and prevent changes from taking place naturally.

Most simple heated cabinets can do this for short periods. However, different foods react differently to periods of extended holding. Most fried and baked products, for instance, tend to dry out. Other foods become soggy as excess humidity builds up from covered dishes or “wetter” foods and forces the re-absorption of oils, juices or sauces that were released during cooking. The structure and flavor of casseroles, hot sandwiches or other multi-textured foods will begin to breakdown as drying and absorption affect ingredients differently.

Size and cut makes a big difference in how long meats, poultry and fish can be held. Large whole or half joints, which are typically cooked in a slower process, usually hold well. The combination of crust and high ratio of volume to surface area make it easier to preserve flavor and texture in a heated holding environment.

For this reason, thick fish steaks can be held longer than thin fillets, which do not hold well at all. With proper humidity control, longer holding times improve the flavor and consistency of certain meats, such as ribs. What is essentially a low-temperature, slow-cooking environment continues to breakdown proteins in a gentle way, making the meat more tender. The absorption of seasonings and sauces into the product in this case, enhances the desired flavor and texture.

With the number of variables in play, the goal of holding—to suspend the results of cooking at their peak indefinitely—remains elusive. But the benefits of being able to hold a wide range of foods for hours rather than minutes would be significant.

The below chart shows popular menu items grouped by common holding temperature ranges.* Items in the same temperature range can generally be held together. Holding times will vary depending on the durability of the item and humidity in the cabinet. The Humidity column shows ideal relative humidity. With a controlled humidity holding cabinet, much longer holding times can be achieved.

*Based on Henny Penny HHC 900 and SmartHold holding cabinets. Results will vary for other manufacturers.

Originally posted on www.HennyPenny.com

3 Tips To Keep Your Customers Coming Back For More!

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With every ringing in of the new year, I’m asked to look into my crystal ball and make predictions about the restaurant industry and menu trends.  Most of the questions I’m asked relate to the most consumed animal protein in the world: chicken. In fact, it’s forecast that in 2022, Americans will consume more than 97 billion pounds of chicken. Not surprisingly, most of the questions that restaurant operators ask relate to how they can keep their customers coming back, clamoring for more chicken.  Three of the most common questions I’m asked about chicken are: “What should I add to my menu and why, and how will it impact my bottom line?”

Well, as with all predictions, there are no guarantees, but here’s what I believe is coming down the poultry pike in 2022.  Let’s start with the first question: “What should I add to my menu?”

Serve Up: Versatility

From tasty tenders and boneless nuggets to fried chicken sandwiches and crispy wings, chicken is perhaps the most versatile protein on menus today.  That versatility will play an even greater role in 2022 due to supply chain-generated shortages and spiking poultry prices. To help foodservice operators navigate through these challenging times, we’ve put together a series of free chicken guides filled with insights on how to serve up consistently legendary chicken every time, tips on raking in poultry profits, and much more.  Click here to download the first guide.

Embrace the Whole Bird

Surging restaurant demand and labor shortages mean operators are going to continue to pay more for premium cuts of chicken. In 2021, the price for chicken breasts more than doubled, and while the price for bone-in chicken wings saw more modest increases, in at least one quarter of 2021, bone-in chicken wing prices surged by more than 80 percent.  All of this translates into higher menu prices.  One way restaurant operators can hedge their bets, as it were, is to consider a whole-bird strategy.

What’s that? It’s buying more of the bird, including the thighs. So, instead of paying top dollar for just chicken breasts or wing pieces, operators who buy more parts of the chicken may realize a savings by negotiating with their suppliers.  It’s a cost-saving strategy that’s working for 10-location chain, Wing It On, which did just that and introduced “thigh wings” to its menu in 2021.

The Thighs Have It!

This less expensive, dark-meat cut of chicken is juicy, flavorful, and in my estimation, will be 2022’s chicken star.  Traditionally available at chicken-only chains, like KFCs and Church’s Chicken, as well as many independent, family-style restaurants, chicken thighs are now finding a prominent place on more quick-service restaurant (QSR) and fast casual menus.

Of course, seasoning, sauces and cooking method are all critical to whatever thigh item you add to your menu.  It’s a recipe that Wingstop, which owns more than 1,400 restaurants worldwide, believes is working.  In mid-2021, Wingstop launched its virtual restaurant brand, Thighstop, which features bone-in thighs and boneless thigh bites coated in one of its 11 flavored sauces.

In the coming months, I believe we’ll see even more restaurants adding chicken thighs to their menus and recent news headlines would seem to support that trend.  Are chicken thighs destined to become the new wings? Well, maybe (that’s a big maybe); click here for my take on it.

Serve Up: Innovation

“Why Innovation?’ ties into the second question restaurant operators often ask me.  2022 will present both challenges and opportunities for restaurant operators.  We’ve already discussed many of the challenges, but for those willing to embrace innovation, 2022 could be a game changer.  Let’s start with chicken on the menu.

Beginning in 2019 and continuing on through 2020 and 2021, we saw the escalation of the chicken sandwich wars.  It seemed there was no end in sight to the number of new chicken sandwiches and chicken biscuits appearing on breakfast, lunch and dinner menus at QSRs, fast casuals and casual-dining chains all vying to gain more market share. In the final analysis, while supply and demand contributed to higher prices for chicken breasts, the “war” has been a good thing in some respects. Restaurants, eager to cash in on this opportunity, upped their game in an effort to create the tastiest, most tantalizing chicken sandwich, and consumers rewarded their favorites at restaurants by eating them up, literally.

While I don’t see our love affair with chicken sandwiches and wings cooling anytime soon, the “war” may be over, or, at the very least, enjoying a temporary cease fire.

Plant-based Chicken Wars?

In addition to chicken sandwiches, many restaurant operators are adding less-expensive chicken-like, plant-based sandwiches, nuggets and buckets of fried “chicken” to their menus.

That’s right, buckets of fried faux chicken. In early January, Yum Brands, the parent company of KFC, announced that it will start selling buckets of plant-based fried “chicken” nuggets from Beyond Meat across the United States. Even though the company says it’s for a “limited time,” the Beyond Fried Chicken rollout speaks to the trend gaining increasing traction with consumers.

Other QSRs which have either added plant-based chicken to their menus or are testing it include Burger King, which is serving vegan chicken nuggets in the United Kingdom and testing its 8-piece Impossible nuggets at select restaurants in the U.S., Domino’s UK, which is selling vegan-chicken pizza, and Panda Express, which is selling Beyond the Original Organic Chicken for a limited time only at select locations.  To find out more about other brands focused on offering the “chicken” without the bird, click here.

Is plant-based chicken right for your restaurant? My answer depends on your existing menu, customer feedback, and your vision. As always, at Henny Penny, we offer complimentary customized needs analyses to our customers, as well as our prospective customers. Any one of our 90+ global distributors would welcome hearing from you and learning more about your food service dreams. Just click here to locate your nearest Henny Penny distributor partner.

Faux Chicken:  To Fry, or Not to Fry

Most of the plant-based chicken products on menus today are fried. Just like with animal protein, vegan chicken must be fried to crispy perfection, but without burning, which can happen. For plant-based chicken, I recommend the Evolution Elite open fryer. It comes in electric or gas models and features 1 to 4 wells, which can “protect” plant-based chicken from cross contamination with oil used to fry animal protein in other vats. What’s more, the Evolution Elite uses 40% less oil than other comparable vats.

Test it; Try it out!

Thanks to the proliferation of ghost kitchens, restaurant operators can test new, innovative menu items and explore new markets without the hefty price tag typically associated with trialing new products.  If you think you’ve got a winning new product but aren’t sure whether it will be a hit with customers, simply add it to your ghost kitchen menu.  If sales go through the roof, you’ll know you’ve got a winner. If sales fall flat, just take it off the menu. That’s the great thing about ghost kitchens. They’re an ideal testing platform.

Elevate Your Flavors

Great food has always been synonymous with great-tasting flavors. In 2022, “different” is going to play a role in flavor experiences. Don’t be afraid to incorporate new flavors into your menu, whether that’s via a brine, an injectable sauce or marinade or new dipping sauce to help create an innovative culinary experience.  In terms of unique flavors for 2022, there are several international flavors making headlines, including Asian, Caribbean, Polynesian, Mediterranean-inspired flavors and more.

Lab-grown Meat

In 2022, alternative sources of protein will continue to gain momentum and interest among restaurant operators and consumers alike.  Although the USDA hasn’t approved the sale of lab-grown meat—also referred to as cultured meat—in the U.S., the regulatory agency appears to be heading in that direction as it’s considering how best to label meat and poultry cultivated from animal cells.  Cultured meat is already gaining traction with environmental groups who like the idea of slaughter-free meat cultivated from animal cells. What does the future hold for cultured meat? Well, it’s hard to say, but at the very least, it’s important that restaurant operators know it’s on the horizon.

Serve Up: Consistency

Finally, remember that no matter what you’re serving, consistency is king with customers. It’s also the answer to how everything we’ve already discussed will benefit your bottom line. Customers will keep coming back for more if you consistently keep delivering the same quality product every time.

The fry has got to be just right every time to ensure the chicken’s juicy inside, crispy outside, hot, and fresh. Here are my top picks for frying chicken consistently.

If you’re a smaller operation with a single restaurant or a few, I have two recommendations:

4-Head Pressure Fryer.

Although it’s a pressure fryer, it’s engineered to be versatile. That means you can open fry using the same unit. Just leave the lid open and select a different program.  It also comes with built-in Automatic Pressure Assist, which is exclusive to Henny Penny alone. Pressure Assist uses an external means of developing pressure for small product loads that otherwise would not build optimum pressure levels on their own.  So, if you just need to pressure fry one order of chicken for one customer, Pressure Assist allows you to do that instead of letting a full load of product go to waste. To learn more about all of the 4-head pressure fryer’s features, click here.

FlexFusion Platinum Series Combi Oven.

This versatile combination convection oven, steamer and grill has it all and does it all. It fits the bill no matter if you need to bake, braise, steam, sous vide or grill your chicken. The Combi Oven truly does offer the flexibility small restaurant operators need without taking up valuable kitchen space. Click here to find out more and check out various models.

If you’re a high-volume restaurant chain, my two recommendations would be the Velocity Series Pressure Fryer and our SmartHold Humidified Holding Cabinet.

Velocity Series Pressure Fryer.

This powerful machine can cook 8-heads of chicken in 25% less oil than other high-volume fryers, plus it replenishes oil automatically from an onboard reservoir, which means there’s no manual add-backs and fewer disposals. Best of all, because it filters automatically after every cook cycle, it extends the life of oil by nearly 4 times compared to other high-volume fryers. If that weren’t’ enough, because Henny Penny’s products are “engineered to last,” this fryer’s heavy-duty stainless steel fry pot comes with a 7-year warranty. Click here for more info and available models.

SmartHold Humidified Holding Cabinet.

SmartHold distinguishes itself by creating the perfect conditions for holding almost any food up to 200% longer than most holding cabinets. Its automatic humidity control maintains any humidity level between 10% and 90%, ensuring your chicken stays crispy, juicy, and fresh for hours at a time. Click here for all the features and available models. With today’s labor shortages, cooking in large batches and holding to serve can be a game changer for high-volume restaurants. You need a lot less people in the kitchen.

As I wrap up my predictions for chicken in 2022, I’d just like to add that the fact that poultry has now eclipsed pork as the number one protein consumed worldwide is proof positive that the future for chicken, in all its forms, is bright.

To help you on your way, be sure to sign up to receive the first in a series of three free chicken guides, filled with helpful tips from our chicken experts.

Finally, my hope for you, as restaurant operators, is to continue to utilize this versatile bird to consistently serve up innovative, unforgettably delicious chicken sandwiches, wings, nuggets, thighs, tenders and more every time!

Download Free Chicken Guide Here

Originally Posted By Chef Gregg, Corporate Executive Chef for Henny Penny