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The Ghost Kitchen Series: Space$aver Team Combi

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In this series, we will highlight our top 4 best solutions for ghost kitchens.

In 2019, ghost kitchens (also referred to as dark kitchens and virtual kitchens) were simply an emerging trend to watch out for. In 2020, the COVID-19 pandemic accelerated the adoption of these delivery-only kitchens in a big way. Just 15% of restaurant operators were using ghost kitchens before the pandemic, by May that number had risen to 51% (Technomic, 2020). The demand for off-premise dining options skyrocketed, creating an opportunity for operators to invest in ghost kitchens and even virtual brands.

The average ghost kitchen is only a few hundred square feet, meaning available space must be optimized and designed to operate with minimum labor. Luckily, the Space$aver Team Combi can help with each of these factors while also making life easier for both operators and their staff.

Flexibility On Demand with Space$aver Team Combi

The Space$aver Team Combi offers maximum cooking flexibility with the highest efficiency in the most limited kitchen spaces. Grills, convection ovens, and steamers – three individually purchased pieces of equipment – can be replaced with a Space$aver Team Combi.

An integrated hood saves dedicated ventilation space for frying and other cooking equipment. The control panel consists of an individual, touch screen control system for each oven. Chef’s Touch technology works like a smart phone – just tap the app for everything from cook-and-hold to cleaning and troubleshooting. 

Click here to learn more about the Space$aver Team Combi.

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.