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Uncategorized

Our Warehouses Are Stocked & Loaded

October 18, 2022 By Corey Meyers

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. 

Filed Under: Henny Penny, HP Sales News, Uncategorized

3 Ways Our Henny Penny Fryers Maintain Food Quality

October 7, 2022 By Corey Meyers

It’s no surprise that many operators struggle with how to maintain food quality in a restaurant. A lot of it comes down to your fryer oil!

In the restaurant industry, we call a 35 lb. container of bulk cooking oil a “jug-in-box” or “JIB” for short. Not surprisingly, just like everything else restaurants are paying more for these days, JIBs have increased in price too. How much? 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.

Increasing costs associated with fry oil and inflation in general are important reasons to make sure you’re prioritizing keeping your commercial fryer in tiptop condition.  Doing so will not only ensure you continue to dish up quality menu items that delight your customers, but it will also help manage costs and prioritize profits.

To help, I’ve identified three tips that will keep your commercial deep fryer operating in peak condition.


1. Resist the Temptation to Cut Corners

With cooking oil prices spiking, some operators may be tempted to keep their fry oil longer than they should. They may rationalize, asking themselves, “What’s another day or two, or even a week going to hurt?” Well, that’s a bad idea and for a few reasons.

Not only will your food not taste as good, oftentimes taking on a burnt flavor and smell, reusing old oil can open the door to bacterial buildup and well, that’s not good for your customers’ health or your restaurant’s reputation. But, there’s a solution.

Filter, Filter, Filter

Routine filtering of your vats is the single most important thing you can do to ensure the quality, taste, and consistency of your food. That means the first person that you serve gets the same great tasting meal as the last person you serve.

Some commercial fryers are equipped with built-in oil filtration systems, like Henny Penny’s, which come standard on every open and pressure fryer. Not only does the automatic system reduce the manual effort associated with filtering, but it extends oil life, translating into thousands of dollars in annual savings.

How often you should be filtering is dependent on what you’re frying, how much you’re frying, and how old your oil is. This free Filter Frequency Calculator will help you determine the ideal filtration frequency for your restaurant.

Because time is money in the restaurant business, when you’re filtering your vats, you’re not frying product in them. Luckily, some fryers on the market like the Evolution Elite allow for filtering by individual vats, so you can filter one vat while frying in others.  And, because it’s a low-volume oil fryer, it filters completely in less than 4 minutes, so you’re able to get back to frying even faster.


2. Clean Up Your Act (or, at least your fryer’s)

I don’t need to list all the reasons and benefits associated with routinely cleaning your commercial fryer, but I can tell you what could happen if you don’t. I read a news article recently about a restaurant fire and the investigation determined the fire started in a deep fryer-vent due to lack of cleaning of the commercial cooking equipment.

No operator expects this will happen at their restaurant and it likely won’t if they adhere to a daily cleaning regimen and a deep cleaning schedule every few weeks.

Commercial Fryer Cleaners – Choose Wisely


When it comes to choosing a commercial fryer cleaner, it’s important to remember they’re not all equal. No one knows that better than Bill Sparks, VP of Operations and Franchise Sales for Lee’s Famous Recipe Chicken who agreed to ask his franchise owners to test Henny Penny’s Prime Cleaner against their current product.

The side-by-side tests were planned for one month, but within a week, Bill said he started getting feedback from owners, commenting that the difference was like night and day.  Sparks said the following:

“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.”

avatar

Bill Sparks

VP of Operations and Franchise Sales

You can learn more about the franchise’s experience and plans to equip every new store with Henny Penny fryers by clicking here.


3. Work Smarter. Not Harder

Another way your commercial fryer can help maintain food quality is by ensuring recipe consistency.  The digital age we live in comes with advantages and one of those is some commercial fryers are now equipped with advanced controls that allow operators to choose from a selection of preprogrammed recipes or simply program in their own recipes.

In my job, I spend a lot of time working with restaurant brands, getting their programs just right for their proprietary processes. With Henny Penny fryers, we have the ability to change cooking perimeters.

For example, a restaurant might have a recipe program that starts at 330 degrees and for the second stage, the temperature goes down to 320 degrees, and then, up to 340 degrees. What they’re doing is creating a product that you can only get from them. They’re creating a texture and taste at the end of the cooking cycle that nobody else can copy or repeat.

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.


Your Fryer’s Best Friend – A Heated Holding Cabinet

Finally, want to know the “secret” to keeping your food fry-fresh for hours after it leaves the fryer?  Using a heated holding cabinet in conjunction with your fryer can extend food life without sacrificing quality. Think about it.

Whenever you’re using your fryer by itself, you have to wait 10 to 12 minutes before you can place more chicken in there. But if you’re taking that same chicken and cooking it ahead of time for 6 minutes and then putting it in the heated holding cabinet at 185 degrees with 15 percent humidity, you’re able to hold that product for 2 hours!

Then all you have to do is flash it inside the fryer for a minute or minute and a half, and you’ll have a product that’s crispy on the inside yet juicier on the inside because it wasn’t cooked in the fryer for 10-12 minutes.

Originally posted by Chef Gregg from www.HennyPenny.com

Filed Under: Blog, Equipment Maitenance, Food, Henny Penny, Uncategorized Tagged With: fryer maintenance, Henny Penny, holding

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

October 5, 2022 By Corey Meyers

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

Filed Under: Blog, Food, Frying, Henny Penny, Holding, Uncategorized Tagged With: frying, Henny Penny, holding

COVID-19 Updates and Resources

April 13, 2020 By Corey Meyers

What HP Sales Northeast is Doing

  • We are 100% stocked up on supplies and can make an emergency delivery if you need it.
  • We’re currently sending out supplies and servicing equipment as well.
  • For the health and protection of our staff, we ask that you call ahead for orders and refrain from entering the building in order to make transactions seamless.
  • Be sure to follow us on Social Media for updates. We also highlight our customers who are finding ways to beat this virus – find out how you can stay up and running during this time too!
  • From breadings and marinades to a fully stocked parts department, we’re here for you!

Service Update: What To Know Before You Call

Our service technicians are taking all necessary precautions during this time. Because of this unusual situation, we are asking our customers to be willing to diagnose simple fixes over the phone or via video conferencing. We would hate to risk our technicians health and safety for a simple fix that could have been performed remotely.


Section179 Tax Deduction

We wanted to make you aware of Section 179 of the IRS tax code which allows businesses to deduct the full purchase price of qualifying equipment purchased or financed during the tax year. It’s an incentive created by the U.S. government to encourage businesses to buy equipment and invest in themselves. At this time we urge our customers to take advantage of this great deal. That means that if you buy a piece of qualifying equipment, you can deduct the full purchase price from your gross income (up to $1,040,000.00 from your 2020 taxes). Check out the calculator to see how much you could get back today! Click here for more info.


National Restaurant Association: Updates and Resources

The National Restaurant Association Educational Foundation set up the Restaurant Employee Relief Fund to help restaurant industry employees experiencing hardship in the wake of the coronavirus disease (COVID-19) outbreak. Find out more information here.

Interested in providing support? Contact Allison Rhyne, Vice President of Development.


COVID-19: Resources for Businesses and Employees (from NAFEM)

As news on the COVID-19 virus changes hourly, here are resources we encourage you to monitor regularly for the latest updates and recommendations on safety procedures for your business and associates.

Resources

  1. Business 
    1. U.S. Chamber of Commerce information and resources
    2. U.S. Chamber of Commerce Federal CARES Act details
    3. Small Business Administration (SBA) Disaster Assistance Information; Paycheck Protection Program (PPP) FAQs
    4. Congressional Research Service (CRS) analysis of the CARES Act SBA Loans
    5. CRS Report on the Defense Production Act (DPA)
    6. SBA Guide to Eligible Lenders
    7. PPP Application Form for Borrowers
    8. PPP Lender Application Form – FYI
    9. PPP FAQS – Updated 4.7
  2. Crisis Management Resources: Managing Through Crisis
  3. Datassential Research
    1. Datassential Coronavirus Research Report – Consumer 4.10.2020
    2. Datassential Coronavirus Research Report – Consumer 4.8.2020
    3. Datassential Coronavirus Research Report – C & U Operators 4.6.2020
    4. Datassential Coronavirus Research Report – Operator 4.3.2020
    5. Datassential Coronavirus Research Report – Consumer 4.1.2020
    6. Datassential Coronavirus Research Report – Healthcare Operators 3.31.2020
    7. Datassential Coronavirus Research Report – Consumer 3.27.2020
    8. Datassential Coronavirus Research Report – Consumer 3.24.2020
  4. Employer/Employee: U.S. Department of Labor (DOL) Resources
    1. Employee Guide
    2. Employer Guide
    3. Q & A
  5. Employer/Employee: Paycheck Protection Program (PPP) Resources
    1. U.S. Chamber of Commerce Coronavirus Loans via CARES Act
    2. Small Business Administration (SBA) PPP Borrower Information Fact Sheet
    3. SBA PPP Overview
    4. SBA Interim Final Rule Business Loan Program Temporary Changes; PPP
    5. SBA PPP FAQs (updated 4.3)
    6. Affiliation Rules SBA PPP (updated 4.3)  
  6. Employer/Employee: MRA Resources/Families First Coronavirus Response Act (FFCRA) information
    1. MRA’s Contagious Diseases and Pandemic Toolkit
    2. Emergency Paid Leave Concerns courtesy of Kushner & Company
    3. Emergency Paid Sick Leave (EPSL) request form, courtesy of Linder & Marsack
    4. Emergency Family & Medical Leave (EFMLA) request form, courtesy of Linder & Marsack
    5. Families First Coronavirus Response Act (FFCRA) HR Checklist
    6. Emergency Paid Sick Leave Under FFCRA memo to employee
    7. Emergency Family and Medical  Leave (EFMLA) Under FFCRA – Notice of Leave Eligibility
    8. Temporary Layoff Health Insurance Benefits
    9. COVID-19 Updates Webpage
    10. Sample FFCRA Policy
    11. Approval/Denial for Emergency Paid Sick Leave and Notice of Eligibility and Designation for Emergency Family and Medical Leave
    12. Statements from Employees Requesting Emergency Paid Sick Leave and Emergency Family and Medical Leave
    13. FFCRA Absence Tracking Worksheet
  7. Events: ASAE’s Coronavirus resource page
  8. Finance
    1. Federal Reserve and U.S. Department of the Treasury
    2. Thomas Industry Update guide to Federal & State relief programs for small businesses
  9. Government 
    1. The White House/CDC
    2. CISA Guidance on Essential Workers
    3. State emergency orders
    4. NAM’s State COVID Operations Snapshot – updated 4.7
  10. Health/CDC Resources 
    1. CDC Situation Summary
    2. Interim Guidance for Critical Infrastructure Workers Who May Have Had Exposure – issued 4.8
    3. FAQs and posters
    4. videos
  11. Manufacturing: NAM’s Policy Plan for the Coronavirus Outbreak
  12. Service Agents: CFESA’s Essential Services Letter
  13. Taxes
    1. Tax Credits for Required Paid Leave – Small and Midsize Businesses – FAQs
    2. IRS Tax Credits for Small and Midsize Businesses — Paid Leave
  14. Trade
    1. NAM’s Summary of Export Restrictions
    2. U.S. Trade Representative (USTR) COVID-19-Related China Section 301 Tariff Modifications
  15. Travel Restrictions
    1. U.S. Customs and Border Protection
    2. Department of Homeland Security (DHS) U.S.- Canada Joint Initiative
    3. DHS U.S. – Mexico Joint Initiative
    4. U.S. Department of State EU Travel Ban

Filed Under: Blog, HP Sales News, Uncategorized Tagged With: COVID-19, HP Sales NE

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