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]

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]

[from hennypenny.com]

Thrasher’s French Fries has been an icon on the Ocean City, MD boardwalk since J. T. Thrasher served up the first batch from a window at the city pier in 1929. After 85 years Thrasher’s French Fries still offers only one item, made the way it’s always been made. Les Morris started working there in 1974 at age 16. Two years later he was running the place, and he’s been doing it ever since. Things don’t change much at Thrasher’s. So replacing the fryers at the 8th street location was a pretty big deal.

“I wasn’t overly happy with the current situation”

Thrasher’s goes through potatoes by the train-car load. His old-style manual fryers struggled to maintain temperature. They were constantly breaking down, and it was getting harder to find parts and reliable service. “I thought we could be getting more for our money. I wanted something that worked, that was reliable. I wanted fryers that would recover temperature all day long.”

“We needed fryers that would cook at temperature non-stop 9:30 a.m. to 11:30 p.m. every day. Henny Penny didn’t disappoint.” – Les Morris, General Manager

Thrasher’s worked with Taylor AFS, a Henny Penny distributor in Landover, MD, changing the first location over to the new Henny Penny 320 Series gas fryers. The initial conversion would match current vat capacity with 16 half basket drops. (The current configuration actually allowed for 18 drops to make up for slow temperature recovery.) What happened next was interesting. The Henny Penny fryers basically recovered temperature in seconds. The resulting increase in throughput made one of the new fryers unnecessary!

“My guy at that store wasn’t sold on the whole idea at first. But he went from ‘I don’t know if this is going to work…’ to ‘hey, take that extra fryer out. We don’t need it.’ It sold him and that sold me.”

Les Morris started out simply looking for fryers that were more reliable than what he had. He wound up needing fewer new fryers and using 15% less oil. Les plans to convert the other two locations of Thrasher’s Fries to Henny Penny.

“It’s been a great experience. Henny Penny has exceeded my expectations. Everything they said… the experience has been better.”