Supplied in the UK by Jestic Foodservice Solutions
Supplied in the UK by Jestic Foodservice Solutions
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Henny Penny is a global leader in the design and manufacture of commercial kitchen equipment, but we also strive to be a thought leader in our industry on trends and challenges that we all share. Our blog features observations of the latest industry trends as well as insight from the food experts within our organization. Read our latest entries below or search by category.
When it comes to managing a commercial kitchen, every decision impacts the bottom line. One area that often flies under the radar is oil management. While it may seem like a routine task, neglecting proper oil management practices can result in hidden costs that extend far beyond replacing oil. From food quality to operational efficiency, the consequences can add up quickly — taking a toll on your budget, your reputation, and your customer satisfaction.
Here’s a closer look at the hidden costs of poor oil management and why addressing this issue is essential for any foodservice operation:
When it comes to choosing the right fryer, most operators focus on savings, speed, and food quality. But choosing the right control system matters just as much — it’s what your team works with every day and what keeps the entire operation running smoothly.
Henny Penny offers two control options: Computron® 1000 (C1000) and Computron® 8000 (C8000). While both deliver reliable performance, their capabilities cater to different kitchen needs. So, how do you determine which control is the right fit for your operation? Let’s break it down…
Running a commercial kitchen means constantly balancing efficiency, food quality, and labor. When the rush hits, every task — prepping ingredients, keeping up with orders, maintaining clean workstations — demands your team’s attention. The last thing they need is a fryer that slows them down.
The Henny Penny F5® Fryer is designed to keep things moving, reducing manual labor so staff can focus on everything else. From intuitive touchscreen controls to automated oil management, the F5 takes the guesswork out of frying — allowing your team to work smarter, not harder. Here’s how:
For any commercial kitchen, frying oil is more than just an ingredient — it’s an investment. Proper oil management directly impacts food quality, operational costs, and ultimately, your bottom line.
Use this checklist to see if your kitchen is making the most of its frying oil — and learn how Henny Penny fryers set the gold standard for maximizing efficiency and savings.
In the bustling world of foodservice, the right equipment is the key to success. Especially when it comes to commercial fryers, where the choice can significantly impact the efficiency of your kitchen and the quality of your food.
The needs of your commercial kitchen and your desired food quality are the primary considerations when selecting frying equipment
Frying oil is a precious commodity in any commercial kitchen, especially in the world of deep-frying. To keep your cooking oil in optimal condition and ensure delicious taste and texture of your food, it’s essential to avoid certain practices that can harm your oil’s quality and lifespan. We asked our frying experts and the results are in – here’s what you should stop doing to your oil immediately!
It’s no secret that some of the world’s most popular food chains owe their success to the art of pressure frying. It’s an unbeatable combination of taste, efficiency, and profitability. Pressure frying remains a champion in delivering some of the crispiest, juiciest, and most flavorful fried foods on the planet.
Pressure frying has long been a trusted method for many successful restaurants and food establishments. Here’s why!
Henny Penny recently introduced the new generation of our reduced-oil capacity fryer, the F5.
What makes the F5 such a great tool for high-volume commercial kitchens? Let’s take a look at what stands out about this new model!
Shopping for the right equipment can be GREAT (so many choices!!) and HARD (…so many choices…). The fryer is a critical piece of equipment that often throws operators for a loop and raises the subsequent question: ‘Open fryer or pressure fryer?’.
Frying is one of the most popular ways of cooking as it produces exceptional flavor, moisture and crunch. It delivers the ultimate food sensory trifecta: “GBD” or “golden, brown and delicious.” However, repeated usage of frying oil causes it to degrade. Chemical reactions that lead to changes in the oil, which can affect food quality the longer it’s used.
Henny Penny equipment isn’t just meant to do the job — it’s meant to do it right, and save you money in the process.
How do we make that happen? By ensuring that all Henny Penny products are optimized for maximum efficiency, meaning you start earning back your return on investment from the very first use.
Efficiency and return on investment are an important part of our approach to everything we create at Henny Penny.
Take a look at how we help you save!
