HP Sales Northeast

Henny Penny

The Ghost Kitchen Series: SmartHold Holding Cabinet

By Leave a Comment

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 SmartHold Holding Cabinet can help with each of these factors while also making life easier for both operators and their staff.

Our SmartHold Holding Cabinet is just over two feet wide and can be configured half-sized to fit under a countertop or stacked to manage cooking in large batches. Precise humidity control sets SmartHold apart by creating the ideal holding environment for any food and keeping it fresh for hours instead of minutes. This holding cabinet also has proofing capabilities, saving operators the expense and floorspace of a separate proofing cabinet.

With SmartHold, ghost kitchens can also keep labor down by cooking and holding products before peak periods of high demand. We’ve got a couple of blog suggestions for anyone wanting more on SmartHold – learn more about optimal SmartHold settings for common menu items or discover more on how SmartHold brings value to any kitchen.

Win At Takeout With a Henny Penny EPC

By Leave a Comment

Grocery shopping and grabbing meals on-the-go aren’t as simple in a world changed by the COVID-19 pandemic. Now more than ever, people are looking for ways to make their lives easier. As a result, takeout has become increasingly popular and fast-food or dine-in restaurants aren’t the only places that can capitalize on this rise in demand. Imagine the relief of a grocery shopper who needs to pick up dinner on the way home when they come across a display containing rows of fresh chicken and sides while approaching checkout.

Henny Penny Express Profit Center

With a Henny Penny Express Profit Center (EPC), various business concepts with diverse menus can maximize takeout sales. Conventional self-serve heated merchandisers can’t avoid letting hot air out and cool air in. With Henny Penny, the FreshLock™ air curtain creates a thin wall of moving air that separates cool air in your store from hot food items in the unit.

The Right Fit

We never take a one-size-fits-all approach when it comes to our customers. Different sizes, different widths, different shelf configurations… all the options that help you take advantage of impulse purchases throughout the store. Place EPC units as aisle end caps, along walls, or freestanding near checkout lanes.

Sustainable solid-state LED lighting offers brilliant product presentation with bright warm-white light, no flicker or buzz. Highly energy efficient, durable, safe to dispose but almost never need replacing. Other features include:

  • Heated shelves and deck with independent temperature controls
  • Black matte finish and stainless steel, with clear side panels for visibility
  • Easy mobility with available casters, 120 V compact plug-and-play unit

EPC’s are a perfect example of how various operations can win at takeout – it’s all about convenience and delicious food. Join the thousands of satisfied restaurant owners who trust Henny Penny quality and 24/7 global customer support.

Henny Penny Receives 2019 Kitchen Innovations Award

By

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.

It’s Time to Move to a 30 Pound Fryer

By

It’s 2019 – are you still using a 50 pound fryer?

If the answer’s yes, it may be time to consider evaluating the benefits of a 30-lb. fryer.

 

Operators can expect four advantages over a 50-lb. fryer:

  • Oil Savings – A drop in 20 lbs. means 40 percent less oil is needed to cook the same amount of product. Additionally, a 30-lb. fryer can provide twice the oil life than a 50 lb. unit, meaning greater, hard savings in oil costs. Less oil, more frequent filtration and auto top off combine to create maximum oil extension.

 

  • Product Quality – With frequent filtration and automatic top-off, the oil “sweet spot” will last longer, creating a more ideal environment for frying food and creating a higher quality product, consistently. By maintaining a constant level of oil (which is managed by vat sensors) operators will also achieve a higher quality of fried coverage around the product and a more consistent product coming out of the fryer. Read more about F5 food quality here. 

 

  • Health-wise – Extended oil life has positive health ramifications for customers, as well. Often with a 50-lb. fryer, operators will try to push their oil life beyond its natural expiration time. In extreme cases, if extended too long, oil can even produce carcinogens and increase food’s cholesterol levels. With a 30-lb. fryer, oil savings will drive pro-active oil management.  Having a team that watches oil quality and reacts to it will translate into better tasting and safer oil.

 

  • Easy – By transitioning to a 30-lb fryer, gone are the days of manually opening and closing of multiple drain valves and turning on/off pump motors just to filter the fryer’s oil. Instead, with the push of a button, oil is filtered automatically in just four minutes. This easy processes, mean simpler training for your team and creates less interruptions for regular cooking operations.

 

Try It Fried with Chef Ben!

By

Chef Ben, Henny Penny’s new Corporate Chef, has released a flurry of cool videos onto their YouTube channel. Every month since December they have been frying up unique, unusual, and (sometimes) tasty creations. Tim Kramer also gets in on the fun as the guinea pig/taste tester. Check below for the videos!

 

 

 Try It Fried: Fruit Cake (Christmas)

Try It Fried: Champagne (New Years)

Try It Fried: Pizza (Superbowl)

 

 

Try It Fried: Chocolate Covered Strawberries (Valentine’s Day)

 

Try It Fried: Shepherd’s Pie (St. Patrick’s Day)

 

 

Try It Fried: Chocolate Bunny (Easter/April Fool’s)

The Henny Penny Story

By

BIG ENOUGH TO PUT YOU AHEAD.

SMALL ENOUGH TO PUT YOU FIRST.

 

For more than 50 years, Henny Penny has been leading the way in providing foodservice equipment solutions that truly make a difference. It’s all about helping their customers improve food quality, increase profitability and — above all else — keep their customers satisfied and coming back for more.

As proof, their fryers, holding cabinets, rotisseries, combi ovens and merchandisers are hard at work in some of the industry’s most demanding, high-volume kitchens —from QSRs and casual dining to healthcare facilities, supermarkets and more.

So how have they done it all these years? By putting people first — both their customers and their employees.

It’s about doing the right thing — and keeping their customers’ best interest out front is something they’re proud to do every day.  Now see what a real working partnership with Henny Penny is all about.

 

 

For more information, check out HennyPenny.com