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Henny Penny

Henny Penny Holding Cabinets Can Save Your Bacon (In More Ways Than One)

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With the rising demand for delivery and take-out, our holding solutions can help you improve the efficiency of your kitchen and give you the flexibility to serve your customers quickly and effectively.

Restaurants, deli’s, and other retail foodservice operations put a great deal of effort into making great food. Yet without some means to preserve fresh product for a reasonable amount of time, the effort—along with a significant portion of food—is wasted. This is more important than ever with the rising demand for delivery and take-out.

UP TO 2X LONGER HOLD TIMES

Heated holding cabinets are traditionally used to keep extra quantities of food hot and tasty. But what holding cabinets REALLY do is produce extra time in the operation of your kitchen. This extra time—a function of how long foods can be held at acceptable quality— can be used in many ways. You can increase equipment utilization and improve your overall efficiency. Depending on the type of food and the quality of your holding equipment, the productivity potential can be significant.

WHAT CAN MORE TIME DO?

“Buying” extra operations time with heated holding cabinets allows you to cook well before the mealtime rush, cook in higher volume, reduce product handling and waste, and efficient menu production. These are just a few examples of how heated holding can extend beyond simply keeping something warm until you need it. In every case, the benefits grow with the length of time that food can be acceptably held – that’s why Henny Penny developed their line of SmartHold cabinets to keep food fresh for up to 2x longer than the average cabinet.

THE SCIENCE BEHIND HOLDING

—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 our 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.

SMARTHOLD PROOFING & HOLDING

The following chart shows optimal SmartHold cabinet settings for common menu items. In general, settings for a particular item can be applied to similar menu items not shown here. Keep in mind that some foods are more durable than others. When holding a variety of items at the same time, choose temperature and humidity settings closer to those suggested for the more sensitive foods or midway between foods with similar durability.

Food temperatures must remain above the minimum required safe holding temperatures. The USA minimum is 140°F (60°C). If the cabinet door(s) is opened frequently, temperature should be set slightly above the minimum required safe holding temperature.

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

HOLDING CABINETS, AT A GLANCE

CLICK TO EXPAND

Want to learn more about our SmartHold solutions? Click here.

Win At Takeout With a Henny Penny EPC

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Grocery shopping and grabbing meals on-the-go aren’t as simple in a world changed by the COVID-19 pandemic. Now more than ever, people are looking for ways to make their lives easier. As a result, takeout has become increasingly popular and fast-food or dine-in restaurants aren’t the only places that can capitalize on this rise in demand. Imagine the relief of a grocery shopper who needs to pick up dinner on the way home when they come across a display containing rows of fresh chicken and sides while approaching checkout.

Henny Penny Express Profit Center

With a Henny Penny Express Profit Center (EPC), various business concepts with diverse menus can maximize takeout sales. Conventional self-serve heated merchandisers can’t avoid letting hot air out and cool air in. With Henny Penny, the FreshLock™ air curtain creates a thin wall of moving air that separates cool air in your store from hot food items in the unit.

The Right Fit

We never take a one-size-fits-all approach when it comes to our customers. Different sizes, different widths, different shelf configurations… all the options that help you take advantage of impulse purchases throughout the store. Place EPC units as aisle end caps, along walls, or freestanding near checkout lanes.

Sustainable solid-state LED lighting offers brilliant product presentation with bright warm-white light, no flicker or buzz. Highly energy efficient, durable, safe to dispose but almost never need replacing. Other features include:

  • Heated shelves and deck with independent temperature controls
  • Black matte finish and stainless steel, with clear side panels for visibility
  • Easy mobility with available casters, 120 V compact plug-and-play unit

EPC’s are a perfect example of how various operations can win at takeout – it’s all about convenience and delicious food. Join the thousands of satisfied restaurant owners who trust Henny Penny quality and 24/7 global customer support.

Henny Penny Receives 2019 Kitchen Innovations Award

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Henny Penny has received a 2019 Kitchen Innovations (KI) Award from the National Restaurant Association for its Space$aver Team combi.

Unique in the U.S. market, the Space$aver Team combi combines two stacked, independently operated combis in a single frame and shell, with a single power cord and all the serviceable components centralized below. The 22”- wide footprint is topped with an integrated ventless hood using four-stage filtration for grease and vapors requiring no catalytic converter.

The Space$aver Team combi offers the versatility of two separate cabinets with independent, easy-to-use control systems in one integrated platform. Less than 22 inches wide with an integrated hood, the unit can be installed anywhere in the kitchen, and a jointless, one-piece construction makes it easier to install and maintain, unlike traditional stacked units.

The Space$aver Team combi, features a powerful four-stage filtration system to extract smoke, fat and odors — ensuring operators can cook different items simultaneously, without flavor transfer.

“Henny Penny understands operators and is committed to designing products that offer them greater flexibility, consistency and simplicity,” said Ares Marasligiller, Director of Product Strategy at Henny Penny. “Receiving this award speaks to how we are equipping kitchens to efficiently handle back-of-house challenges while addressing the long-term needs of the foodservice industry.”

The KI Awards honor forward-thinking equipment and technologies that increase efficiencies and productivity for back-of-the-house operations. Henny Penny’s recognized product will be on display in booth #4023, as well as the Kitchen Innovations Pavilion, at the 2019 National Restaurant Association Restaurant, Hotel-Motel Show held May 18-21 in Chicago.

For more information on Henny Penny and its line of innovative foodservice equipment, visit www.hennypenny.com.

Cut Your Fryer Oil Use In Half With Henny Penny Prime Filter Powder

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What is Prime Filter Powder?

 

Prime Filter Powder is a safe, pure white compound that extends frying oil life. The powder reduces the frequency of oil purchases by as much as 50%! It does this by removing both solids and dissolved impurities from used oil, meeting the food-grade specifications set forth by the FDA, NSF and the JECFA of the WHO.

How does it work?

 

  • When circulating frying oil with Prime Filter Powder during a polish filter, the powder particles are activated. It acts like a magnet that attracts and removes food debris, and extracts soluble liquid impurities, dissolved tastes and odors that spoil fried food.
  • By attaching these impurities together, the compounds become too large to pass through the fryer filter and cannot return to the fry vat with the clean oil.
  • The powder clumps on top of the filter paper/pad, the clean oil passes through the normal filtering process and is returned to the vat for use.

What can Prime do for you?

Savings you can see!

Reducing total polar materials.

Total Polar Materials (TPMs) are a chemical measure of oil degradation. They have been correlated to the taste and odor of fried foods and many government bodies have enacted regulations limiting the amount of TPMs in cooking oil. Prime Filter Powder attacks the molecular bonds that form to create TPMs which in turn reduces the TPM values in oil.

Enemies of oil.

  • Heat
  • Air (Oxygen)
  • Moisture
  • Metals (Trace)
  • Soaps (Cleaning Agents)

See it in action

 

 

Call your sales rep today to try it out!

Can’t Beat the Eat on the Street – Food Trucks and Henny Penny

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HERE COME THE FOOD TRUCKS!

How can HP Sales help food trucks work better, faster, and smarter?

 

We know you’re busy working on your food truck business day in and day out. Your blood, sweat, and tears go into your truck and you wouldn’t have it any other way. When it’s time to evaluate your kitchen, leave it to HP Sales to supply the best of the best! These four solutions below will have you getting food out more quickly, more consistently, and with the best flavor imaginable.

Live to Fry Another Day

For more than 50 years, Henny Penny has been leading the way in fryer innovation.  Faster temperature recovery is a hallmark of Henny Penny open fryers.

Our designs help save energy and keep things running efficiently in your truck. With Henny Penny pressure fryers, you can simply close the lid and drive off to your next spot!

 

Multiple Menu Items? No Sweat!

More capacity. More advanced technology. More superbly cooked menu items done fast and efficiently. That’s the power of the truly versatile Henny Penny series of combi ovens.

Replace steamers, grills, and convection ovens in your truck with a Henny Penny Space$aver or Flex Fusion. These revolutionary ovens save you floor space and help keep maintenance costs way down.

 

Holding Cabinets – Ready When You Are!

Freeing up employees and managing peak periods is priceless in a busy truck. That’s the true benefit of having reliable holding equipment that keeps food ready to serve until it’s needed, giving employees the ability to prepare food ahead of time in anticipation of the coming rush.

With so many different shapes and sizes, holding cabinets will elevate your food truck game.

From The Web:

17 Food Trucks That Are Having Too Much Pun

  1. Grillenium Falcon (Fayetteville, AR)
  2. Yumpling (Washington, DC)
  3. Hamborghini (Los Angeles, CA)
  4. Guac N Roll (Austin, TX)
  5. Naan Stop (Washington, DC)
  6. I Dream of Weenie (Nashville, TN)
  7. Fried Egg I’m in Love (Portland, OR)
  8. Baguettaboutit (Durham, NC)
  9. God Save the Cuisine (San Diego, CA)
  10. Moovers & Shakers (Nashville, TN)

[More on Buzzfeed.com]

 

 

Feel The Burn with Nashville Heat!

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In the next few months, Henny Penny will be rolling out a “Nashville Heat” melt-on topical seasoning. We’ve tried it at here at the office and we’ve gotta say – – its’s got a KICK!

“A bold blend of spices that will treat your taste buds to the Music City’s famous hot chicken. Apply this topical melt-on seasoning to taste after frying in your favorite Henny Penny breading.”

In celebration of this new product, we’ve decided to give you the run-down on how the original Nashville Hot Chicken is made! Born at Prince’s Chicken in Nashville, TN, “hot chicken” has a pretty funny origin story.

“More than 70 years ago, Thornton Prince came home after a night of tomcatting to find his lady waiting at home, none too pleased. To teach him a lesson, she doctored his Sunday morning chicken with a wallop of spice. “Hot peppers from the garden, I’m sure,” says Andre Prince, the restaurant’s current owner, and great-granddaughter of that fabled philanderer whose infidelities birthed the now-iconic dish. “She was furious—but he liked it! He liked his punishment. It’s just a rumor,” she adds; “I wasn’t there, have mercy. But I know how the Prince men are. They’re known for being ladies’ men.”

There are plenty more hot chicken locations in the Nashville area now, so let’s see how Hattie B’s gets their chicken so hot!

How Do They Do It?

“Much fried chicken begins with brining, but since he’s not dealing with whole chickens, Lasater opts for a sort of mini-curing process. He first readies his breading mixture, another proprietary blend of flour, spices, garlic, and salt and pepper, in a contraption that shakes it into fine crumbs and weeds out any large clumps. When the bottom of the sifting bin is removed, the breading falls into a bin beneath, and it’s here that our raw breast takes its first dip in the breading.”

 

 

“Once the breast is thoroughly coated, Lasater dunks it in a wash of eggs, water, milk, salt and pepper, and a splash of Crystal hot sauce. Then it’s back to the breading for dip two. ‘Always keep one hand wet, one hand dry.’ A double-dip in the breading ensures that the chicken will have a thick, crispy crust, traditional Southern-style. Then the breast is off to the fryer. Hattie B’s uses a soy-based shortening for frying, ‘the closest thing we can get to lard,’ Lasater says. ‘It has a nice creaminess to it that mixes really well with our breading blend.'”

 

 

“18 to 20 minutes later, the breast is cooked through and ready to exit the fryer. This is the magic moment: Lasater readies a bowl of that blend of dry spices. Into it he pours in the magma of chickeny shortening, fresh from the fryer, to make a sauce. ‘If the oil is hot, it keeps the crust crispy,’ says Lasater, ‘You bite into it and get that crunch.'”

 

 

“As traditional preparation dictates, the breast sits upon a slice of white bread (Hattie B’s uses Klosterman’s, a Nashville bakery), crowned by a couple of pickle chips. It’s a fierce, mouth-watering sight: Hattie B’s has an especially rich, red hue, and their portions are not skimpy.”

 

[Excerpts via Susannah Felts’ article “The Bird That Bites Back: How Nashville Hot Chicken is Made” on SeriousEats.com]