HP Sales Northeast

Chicken

The Smart Kitchen Shift

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How operators are cutting costs with smarter equipment.

Running a kitchen in 2025 isn’t for the faint of heart. Between labor challenges, rising ingredient costs, and back-of-house burnout, it’s no wonder more operators are taking a hard look at the equipment behind their menu.

Lately, we’ve seen a noticeable shift: operators aren’t just buying fryers or holding cabinets—they’re buying time, cost control, and peace of mind. And in many cases, that starts with one strategic upgrade.

Less Oil, Less Stress

Let’s start with oil. Everyone’s talking about it. The cost of oil has spiked, and so has the pressure to stretch it further. With Henny Penny’s oil-saving fryers—like the F5 and Velocity series—operators are cutting oil usage by up to 40% and extending oil life by double or more. That’s real money back in your pocket, and fewer oil changes during peak hours.

Want to see what that looks like for your kitchen?

Check out our oil savings calculator

Fewer Hands, Smarter Tools

With labor as tight as ever, simplifying training is no longer a nice-to-have—it’s survival. Touchscreen interfaces, built-in filtration, and programmable cook cycles take the guesswork out of prep. Whether it’s a seasoned cook or a brand-new hire, the results stay consistent.

We’ve had customers come into our demonstration kitchen thinking their team would never adapt to new equipment—and leave realizing their team won’t want to go back.

Service Matters More Than Ever

It’s not just about the right fryer or combi. It’s about support. Equipment is only as good as the people backing it—and that’s where we come in. Our full-service approach means we handle delivery, install, training, and service. One call, no runaround.

And when something goes sideways (because in foodservice, it always does), you’re not stuck on hold or waiting for someone two states away. Our techs are in your region, ready to keep your kitchen moving.

Is It Time to Make the Switch?

We get it—buying new equipment is a big move. But the operators we talk to aren’t looking to overhaul everything at once. They’re identifying the pain points and solving them one piece at a time.

So if your fryer’s chewing through oil, or if your crew is burning out faster than the equipment, it might be time for a test drive. Come cook your menu in our kitchen. No pressure, just real results.

Let’s future-proof your kitchen—starting with what’s holding you back today.

Book A Demo

Perfecting Nashville Hot Chicken with Henny Penny Pressure Fryers

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We know Nashville hot chicken

Nashville Hot Chicken has taken the culinary world by storm with its fiery heat and irresistible crunch. Discover how Nashville Hot Chicken restaurants rely on Henny Penny pressure fryers to deliver consistently crispy, spicy chicken. Learn about the history and rise of this fiery dish with top-of-the-line equipment for high-demand kitchens.

The Rise of Nashville Hot Chicken

This fiery, cayenne-spiced fried chicken has its roots in the 1930s when Thornton Prince’s wife, seeking revenge for his infidelity, decided to turn up the heat on his breakfast by spicing his fried chicken. Ironically, instead of punishment, it became a hit. Thornton loved it, his brothers loved it, and soon after, the customers at their restaurant, Prince’s Hot Chicken, couldn’t get enough of it.

Though it’s been a staple in the Nashville area for decades, this dish has recently become one of the trendiest fried foods across the country. Behind the scenes, many of these restaurants rely on top-of-the-line equipment to keep up with high demand. That’s where Henny Penny pressure fryers, both regular and the innovative Velocity models, come in.

Nashville Hot Chicken is famous for its unique preparation. The chicken is marinated in a spicy paste, deep-fried until crispy, then bathed in a cayenne pepper-infused oil. While traditionally served on a slice of white bread with pickles, this dish has appeared in sandwiches, wraps, and even tacos. Whether it’s a mom-and-pop shop or a fast-casual chain, consistency and efficiency are key to keeping customers coming back for that signature crunch and heat.

Halal Hot Chicken is Gaining Popularity

As the Muslim population grows, so does the demand for spicy, flavorful dishes. Hot chicken has found its place in the halal food scene. These restaurants offer a fresh take on the Nashville classic, with halal options that attract both Muslim diners and those seeking bold, ethically sourced meals. The success of halal fast food has inspired more entrepreneurs to blend traditional flavors with modern dietary needs. This has made halal hot chicken a popular choice for everyone.

Why Pressure Frying is a Game-Changer

Henny Penny Pressure Fryers
Henny Penny’s Lineup of Pressure Fryers

One of the secrets to consistently great fried chicken is pressure frying. Unlike traditional open frying, pressure frying uses higher cooking temperatures and a sealed environment to cook chicken faster while retaining moisture. This method results in juicy chicken with an evenly crispy coating—exactly what Nashville Hot Chicken restaurants need to maintain that perfect balance of crunch and spice.

Henny Penny’s regular pressure fryers are built to deliver this precise cooking process. They’re known for:

  • Reduced cook times: Pressure frying cooks chicken faster, making it easier to keep up with high demand.
  • Superior moisture retention: The sealed environment traps steam, keeping the chicken juicy inside.
  • Energy efficiency: The fryers operate at higher temperatures, reducing energy usage over time.

For restaurants specializing in Nashville Hot Chicken, these fryers offer an ideal solution to handle the complexities of this style of cooking.

The Henny Penny Velocity Fryer: Elevating Efficiency

While the regular Henny Penny pressure fryer is impressive, the Velocity Series takes it up a notch. Velocity fryers are designed for high-volume operations, making them perfect for busy Nashville Hot Chicken restaurants that need to fry large batches quickly without sacrificing quality.

Here’s how the Velocity Fryer sets itself apart:

  • Automatic oil filtration: With the Velocity fryer, oil is automatically filtered after every cook cycle. This not only helps extend oil life but ensures cleaner, better-tasting chicken batch after batch.
  • Reduced oil consumption: The Velocity fryer uses 40% less oil than traditional fryers, which translates to significant cost savings—especially important for kitchens that are running the fryer non-stop to meet demand.
  • Extended oil life: With less frequent oil changes needed and cleaner oil being reused, restaurants can save on both time and operational costs.

Henny Penny Velocity Video

Consistency and Quality at Scale

Nashville Hot Chicken is all about consistency. Customers expect the same spicy, crispy goodness with every order. Whether it’s lunch hour or dinner rush, Henny Penny fryers, with their precision and efficiency, help restaurants maintain quality at any scale.

The Velocity fryer’s automatic oil management system and rapid cook times ensure that restaurants can handle heavy traffic while keeping flavor and texture consistent. Additionally, for those who prioritize sustainability and cost-effectiveness, using less oil without compromising taste is a big advantage.

Why Nashville Hot Chicken Restaurants Choose Henny Penny

Restaurants that specialize in Nashville Hot Chicken need reliable, high-performance fryers to meet customer expectations. Both Henny Penny’s regular pressure fryers and the Velocity Series offer the features these kitchens need to stay competitive:

  • Better product consistency: Pressure frying ensures that the chicken is crispy on the outside and juicy on the inside every time.
  • Reduced operational costs: From faster cook times to less oil usage, Henny Penny fryers help restaurants save money in the long run.
  • Durability: Built to withstand heavy daily use, Henny Penny fryers are designed to last, making them a smart investment for growing businesses.

For any Nashville Hot Chicken restaurant looking to elevate their kitchen, Henny Penny’s pressure fryers offer a perfect solution to maintain high standards while improving efficiency and profitability. With both the regular pressure fryer and the innovative Velocity fryer, they’re equipped to handle the heat—literally!

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How the New F5 Fryer Ensures Food Quality and Consistency

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henny penny f5 fryer

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. The Henny Penny F5 fryer is here to help.

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.

eating chicken

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 about the F5 Fryer on HennyPenny.com

How to Choose the Right AyrKing BBS for Your Business

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The AyrKing Breader Blender Sifter (BBS) is a nifty piece of equipment, if we do say so ourselves. Not only can incorporating a BBS into your kitchen extend the life of your ingredients and cut waste, it can also reduce hand-sifting time by 80%. If your staff spends 20 hours a week sifting, that’s 16 hours back!

Choosing a BBS for your operation is a no-brainer, but with so many different options, configurations and add-ons, how can you select the perfect combination for your very specific needs?

We don’t believe in a one-size-fits-all piece of equipment. When thinking about how to best tailor a BBS to fit your operation’s individual needs, there are several important factors to evaluate first.

Think through your kitchen’s details

We offer so many different BBS models and bundles because we realize no two kitchens are exactly the same. Although you might have other kitchen factors you’ll want to keep in mind, the big three to consider are

  • operation type
  • available space
  • workflow.

Consideration #1: Operation type

The AyrKing BBS DrumRoll Automated Breader

From bustling high-volume takeout restaurants to sit down dining in a limited-size venue, the type and quantity of food you serve at your foodservice operation is the first consideration. How much will you use your BBS and for how many different selections?

  • If you specialize in hand-battered fried food, you’ll need to produce large amounts of consistent product. Consider purchasing a BBS unit and a DrumRoll Automated Breader to allow the volume turnover your operation requires.

Consideration #2: Available space

Commercial kitchen plans are rarely standardized, and many face space limitations of varying degrees for both width or depth. Think about which might be more of a limiting factor when selecting the proper model.

Most standard BBS models start at 29 inches in width, but we also offer some options for those who need a smaller footprint.

  • If your kitchen has less than 14 inches of width available, for example, the BBS Thin will be a good fit for workflow in a narrow space.
  • If you have more than 35 inches of width in your workspace but are limited in depth, the smaller footprint of the BBS Mini would be an ideal model to consider.

Consideration #3: Workflow

When contemplating workflow and how it might impact your BBS model decision, think about whether your breading area is directional from left-to-right or right-to-left, as well as what sort of variability you encounter in your menu selections and staff needs.

  • The BBS Ice model, for example, has flexibility for both flow options — right-to-left or left-to-right — to adjust for any application. It combines a standard BBS model with a cold prep table for keeping proteins within arm’s reach.
  • The BBS Flex can help fit any workflow, especially if yours is ever-changing or needs to be reconfigured from time to time. In just seconds, the BBS Flex can be adjusted to fit a range of employee heights or workflow direction.

Think through your production details

In addition to the unique physical factors of your commercial kitchen layout, it’s equally important to understand your production details to choose the ideal BBS model for your operation. We’ll need to weigh several factors, including what types of proteins you serve and how they are breaded, as well as production volumes and types of breading utilized.

Consideration #4: Ways in which proteins are breaded

Chefs realize there are many different ways to prepare a protein for frying. Some choose to pre-marinate a protein, while others use a wet batter followed by dry breading. Whether a protein is bone-in or boneless will also have an impact on the coating process workflow.

Consideration #5: Volume of production

The amount of breaded product produced and sold daily will influence the ideal BBS model for your operation. But where is the line between a moderate and high volume?

  • If you’re processing 50-100 pounds of product per day, whether protein or otherwise, we recommend you check out the BBS Mini.

Consideration #6: Types of breading

The type of breading that is used in your recipes can play a significant role in selecting the best BBS model for your operation.

Dry breading varies in the flour-to-spice ratio, and your menu may offer more than one flavor profile as well. Wet breading, or a combination of water batter and dry breading, will also influence the best model for you.

  • If you’re using more than one flavor profile, you might want to consider the BBSU8132 for your needs. This model offers you an 81-inch-wide work area with two sifters for the best efficiency with multiple breading flavors.
  • Wet breading that is milk- or egg-based will require an Ice Bath with your BBS to ensure your wet ingredients stay at the proper holding temperatures. You can explore the BBS Ice model or even add an Ice Bath onto another BBS model, depending on your needs.
  • If you use water and dry breading, models like the BBSUL2934BPC have the perfect configuration with a sifter and back panel.

While it’s true there is a lot to consider when deciding on the ideal BBS model for your foodservice operation, thoroughly reviewing each of these six considerations will ensure you are maximizing your efficiency while reducing costly waste, in both staff time and ingredients.

Even better, we have a tool that will help you get a head start on the research process! Check out our BBS product selection guide to help you narrow down the models that are right for you!

AyrKing is a Trusted Partner with Some of the Biggest Chains Around

Originally posted on www.ayrking.com

2022 Chicken Trends Top 3 Tips.

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chicken trends

As the chicken craze continues, we’ve got the tips on how to keep your customers coming back for more. Dive into Henny Penny’s latest blog post, “2022 Chicken Trends: 3 Tips to Keep Customers Coming Back.” Discover what Chef Gregg believes to be the hottest trends and insights in the world of poultry.

From innovative menu ideas to the art of perfecting your fried chicken recipe, we’re serving up strategies that will help your restaurant thrive. Don’t miss out on what’s sizzling this year—read their blog for the ultimate tips to satisfy your chicken-loving audience.

Versatility:

Embracing a whole-bird strategy is suggested, allowing operators to negotiate with suppliers. They an also mitigate increased costs for premium chicken cuts, such as breasts and wings. Chicken thighs, a cost-effective and flavorful option, are anticipated to shine in 2022. They have been making their way onto quick-service restaurant menus alongside traditional chicken-only chains.

Innovation:

The chicken industry witnessed the “chicken sandwich wars” from 2019 through 2021, resulting in a surge of new chicken offerings on menus across the foodservice industry. Many operators are introducing plant-based alternatives, such as sandwiches, nuggets, and faux “chicken” buckets. 2022 will also see a focus on unique flavors, with international influences like Asian, Caribbean, and Mediterranean-inspired flavors making headlines. Additionally, alternative protein sources, including lab-grown meat or cultured meat, are gaining momentum – although regulatory approval is pending.

Consistency:

Consistency is key when it comes to customer satisfaction and a favorable bottom line. The fry must consistently deliver the perfect chicken—juicy inside, crispy outside, hot, and fresh. Henny Penny equipment is great at this. Consider the 4-Head Pressure Fryer, FlexFusion Platinum Series Combi Oven, Velocity Series Pressure Fryer, and SmartHold Humidified Holding Cabinet.

“2022 Chicken Trends: 3 Tips to Keep Customers Coming Back”
Originally Posted By Chef Gregg, Corporate Executive Chef for Henny Penny

Download Free Chicken Guide Here

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Ask the Chicken Experts: How Do You Expand Your Menu?

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fried chicken

Expanding your restaurant’s chicken menu is an exciting endeavor, but it comes with specific kitchen considerations to ensure a smooth transition and success. Do you want to integrate chicken into your current food/store concept? Maybe feature it as a special item, delivery-only, or even a virtual brand? Just ask the chicken experts!

Whichever you choose, Henny Penny’s blog post “What should I ask a chicken expert about expanding my restaurant’s menu?” guides you through the essential factors to keep in mind when introducing new chicken dishes to your menu.

Read the full blog post here.

Sourcing to Serving Download

from sourcing to serving

Sourcing to Serving is a step-by-step planning guide from our chicken experts that will help you make key decisions about:

  1. Menu and operations
  2. Sourcing product and equipment
  3. Installation, start-up, maintenance
  4. After-sales service and support

Click here to download Sourcing to Serving for FREE and get 22 pages packed with everything you need to know about adding chicken to your menu.

Contact Us Today!