HP Sales

Henny Penny

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

Pressure Frying Turkey with Henny Penny

By

Just in time for Thanksgiving! Learn how to pressure fry a whole turkey from the professional chefs at Henny Penny. Cooking a whole turkey in your pressure fryer is good way to expand your menu, increase holiday pre-orders, and bring the best tasting turkey to your customers this holiday season.

Pressure Fried Turkey

When pressure frying a whole turkey the following must be considered:
  • Best to use a turkey, thawed, in the 10-12 lb. weight range.
  • Topical seasoning should not be used.
  • Marinated turkeys can be used for enhanced flavor.
  • Remove giblets, neck, etc.
  • Turkey should be fully thawed.
  • Do not stuff the turkey!
  • Pressure fried turkey will not look like an oven baked bird, it will be splayed wide (for a more aesthetic look fasten the legs together).

The Henny Penny pressure frying procedures are as follows:

  1. Remove giblets, neck and any plastic leg fasteners or pop-up thermometers.
  2. You may want to marinade the turkey over night.
  3. Place (marinated) turkey breast down into preheated fryer for 5 minutes at 350°F (177°C).
  4. Cook for about 35 minutes at 280°F (138°C) [2 to 3 minutes per lb.].
  5. Blow pressure with 2 minutes remaining. Careful; the cavity of the turkey may be filled with hot shortening.
  6. Allow fried turkey to sit 10 minutes out of the fryer before carving.

scaled_hp_pressure_frier

The PFE-600, PFE-500, and PFE-561 pressure fryer models will accommodate a turkey up to about 8 lbs.

The high volume pressure fryer models, PFE-591, and the PFG-691 will accommodate a turkey up to about 20 pounds or two turkeys of 10-12 pounds each. If you plan on cooking a bone-in breast, use the 2 -3 minute per pound calculation.

They Came, They Fried, They Testified

By

Our customers can’t get enough of Henny Penny! Not only do these revolutionary machines eradicate down time and save you money in oil costs, but they are also the most reliable fryer on the market. Read on to see what our customers are saying.

 

people are talking2

 

Download the Case Studies Here:

Eat’n Park Henny Penny Testimonial

Chicken Lickin Henny Penny Testimonial

Pollo Campero Henny Penny Testimonial

Buffalo Wings & Rings Henny Penny Testimonial

Chick-fil-A Henny Penny Video Testimonial

Henny Penny LOV Fryer Video Testimonial