Henny Penny

The Henny Penny Story

January 7, 2014 By Corey Meyers

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

November 26, 2013 By Corey Meyers

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:

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

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

August 22, 2013 By Corey Meyers

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.