Discover Henny Penny’s High Volume Pressure Fryers
Fry More, Faster, and Smarter
Welcome to the world of high volume pressure fryers, where Henny Penny’s innovative pressure frying technology is here to transform your kitchen operations. If you’re in the foodservice industry and need to keep up with the demands of hungry crowds, you’re in the right place.
The Henny Penny legacy 8-head pressure fryer is a culinary workhorses designed to make your life easier.
Why Go High-Volume?
Imagine a bustling restaurant, a busy concession stand, a fast-food QSR during the lunch rush, or a thriving catering service. They all have one thing in common: the need to churn out delicious fried food in a hurry. That’s where our high-volume pressure fryers come into play. You really get substantial capacity for substantial value.
The High-Volume Pressure Fryer Advantage:
A Henny Penny 591/691 model pressure fryer can cook large loads of product evenly with easy handling thanks to the patented counter-balance lift system. Plus, every Henny Penny pressure fryer features a built-in filtration system that filters and returns hot frying oil in minutes. There are no separate pumps and pans, and no handling of hot oil.
Serve More, Faster: Our fryers are built for speed and efficiency, allowing you to fry larger quantities quickly without sacrificing quality. Thanks to features like half racks, you can maximize your frying capacity. You also get fast recovery with highly efficient heating elements/burners.
Programmable Precision: Take control of your frying process with Computron 8000 full programming and oil management features. Achieve consistent results and perfect your recipes every time.
Built-In Filtration: Say goodbye to messy oil changes. Our fryers come with built-in filtration systems that keep your oil fresh and reduce maintenance efforts.
Happy Customers: With high-volume fryers, you can keep up with demand during peak hours, ensuring your customers get their favorite fried treats without the wait. Frying under pressure seals in flavor while reducing cook time and temperature.
“This equipment has run non-stop, seven days a week for years. And in all that time—literally, in seven years, I’ve probably only had a handful of service calls. It’s a testament to what Henny Penny is putting together.”
