Category Archives: Leadership

How Henny Penny Low Oil Volume Fryers Help Restaurants Save Money and Improve Food Quality

Hanging on to that old fryer may seem like the frugal decision for your business, but is it? Have you really considered the impact that an aging, inefficient high oil volume fryer has on your bottom line? For operators still on the fence about making the switch to a low oil volume fryer, there’s plenty to consider regarding the ROI that can be realized by updating your equipment.

Here are some frequently asked questions from operators considering low oil volume fryers:

  • How much money could I be saving on oil?
    The standard fryer holds anywhere between 50-65 pounds of oil. Low oil volume fryers are designed to have a 40 percent lower oil capacity (just 30lbs), yet still manage to cook the same amount of food. The higher the volume, the better the savings.  This adds up to an annual savings of $3000-$5000 on oil costs. We’ve got a free spreadsheet template you can download to calculate oil savings for your business.
  • How long could my oil last?
    Using less oil is great. Making your oil last longer is even better. This means less dumps per year, which means less maintenance for your kitchen staff and more time frying. The efficiency of a low oil volume fryer can result in oil life of up to 21 days — three times longer than the industry average.
  • Could the consistency and quality of my food be affected?
    As we’ve mentioned, making the switch to a low oil volume fryer translates to longer oil life due to maintained oil quality. Beyond cost savings, longer-lasting quality oil also means better tasting food and more consistent quality. If you’ve noticed flavor shifts or texture inconsistencies in your fried products, it might be time to consider the advantages of a low oil volume fryer.
  • How much time is my current system wasting?
    Standard fryers with higher oil volumes can require long, cumbersome filtering processes. Lengthy filtering practices can threaten production — especially if a filtering need arises at an inopportune time, such as rush hour. Low oil volume fryers can require as little as three minutes to filter. Add in automatic top-off features to replenish oil and you have a piece of equipment that improves your staff’s workload and helps them be more efficient than ever.

Want to learn more about effective oil management? Low oil volume fryer or not, Henny Penny can help. Click here to access our free download package, including everything you’ll need to become an oil savings expert and analyze your own operation.


The NAFEM Challenge: Give Us Your Feedback

Every two years we look forward to NAFEM. Not only is this show a great opportunity to show off our innovative products to industry peers, partners and customers, but it’s an even better opportunity to meet with those stakeholders and learn what is on their minds. If we can understand their challenges and what they need to make their operations more efficient and profitable, we can then make products that better suit those needs.

This year, we’d like to do more of exactly that — hear from you. We have three new products that we will be introducing at NAFEM, as well as our latest frying innovation, and we’re interested in your feedback.

Combination combi ovens offer optimum flexibility, utility and operation (2 separate controls) in an integrated format.  We are introducing two new products in this platform.

Our FlexFusion Team Combi takes efficiency to a whole new level. With two separate cooking chambers, operators now can cook completely different items simultaneously, despite specific humidity, temperature and cook time requirements in each unit — without risking any flavor transfer.

The Space$aver Plus Team Combi, another option with two separate cooking chambers offers the same separate cavity design allowing similar flexibility in a compact footprint with integrated hood.  Perfect for kitchens where space is a premium, this model’s integrated hood system has a 4 stage filtration system the serves both chambers.

The FlexFusion Smoker combi helps further expand your combi oven’s versatility. Sitting outside/on top of the cooking chamber, the smoker maximizes floor space and gives operators a combi that can now be used to cook in more ways than ever before. From meats to fish to vegetables, the FlexFusion Smoker is a game-changer for any operation looking to mix up their flavor profiles .

Last year we introduced our F5 open fryer to the market, and now it makes its first NAFEM appearance. With an incredibly simple design, complete with built-in help guides and icon and picture-based touch screen controls, the F5 makes frying easier than ever. Its kitchenproof design is constructed around an ultra-efficient internal system that features 3-minute filtration and sets new standards for a low oil volume fryer.

If you’re interested in these products but aren’t sure what makes them different, when you visit our booth feel free ask questions. Some that might help you understand these products better are:

  • What is a combi “team” and what can it do better or differently than a regular combi?
  • I’d love to include smoked meats to my menu, but I’m not sure what items to add. Is there anyone that can help me with this process?
  • How can I reduce the amount of oil I use in a week?
  • I’ve heard about your touch-screen fryer and have never used one. Can I try it out?

So, if you are in Orlando and visiting the NAFEM Show, we challenge you to swing by booth #1804. Come experience these three new pieces of equipment, give us your honest feedback and ask questions. We look forward to seeing you here in Orlando.

Henny Penny Equipment Installation Day: What Your Installer Wants You To Know

A much anticipated day – installation day. You have invested your time, energy and have weighed all of the options to make sure your new equipment is the right investment for your restaurant. You are confident the new equipment will maintain your brand’s high standard of quality food and have even built excitement amongst your team when talking about the efficiency and ease-of-use.

What you might not have thought about are the details and logistics for the day your new piece of equipment arrives. Not sure how to prepare your kitchen for its newest addition or just how long the installation process will take? Here are the answers to some of our most frequently asked installation day questions.

Who will be my point of contact?

For every installation, your Henny Penny distributor will appoint a project manager who will reach out to the business owner/operator, GM, contractor or who ever will be overseeing the install. Typically, the first contact will be made to schedule a site visit to inspect utilities, take measurements and communicate with the business’s point of contact the step-by-step details of the installation process. The project manager will also contact any plumbers and/or electricians that are involved to makes sure they have the information needed to execute their jobs successfully. Once an installation date has been scheduled, the project manager will stay in touch with all of the involved parties several days ahead of time and then again the day prior to installation, to avoid any last minute surprises.

Who will be showing up to perform the installation?

Two or three representatives from the Henny Penny distributor that covers your area will accompany your new equipment. Should your business need any electrical or plumbing work prior to install, as the Operator you will be responsible for coordinating those services and scheduling the work prior to installation of the new equipment.

What can I do best prepare my business for delivery and installation?

If you’re receiving new equipment, there’s probably a good chance you’re getting rid of old equipment. If you’ll be receiving a new fryer, you’ll want to be sure that any oil has been discarded from the old fryer. If you have not arranged for the old fryer to be removed by your distributor, you will still need to remove or relocate the old or existing unit prior to installation.

You can also help ensure a smooth delivery by making sure all aisle ways are clear and free from any obstacles. If possible, you should also move any other equipment that might be in way of the delivery team during installation. The more space available to work in, the quicker and smoother the installation will go.

Who from my team should I have around when our new equipment is installed?

Following the installation of your new equipment, the installers will give an on-site training session to go through equipment start up and operation. You will want to have any employees who will need to be familiar with the operation of the new equipment, either to operate or to train others available during the training.

How will installation affect my business that day?

Most installations will occur between 5 a.m. and 5 p.m., however, the Henny Penny Distributor will work with you to ensure installation happens during non-peak hours. The overall time of the installation can vary from location to location, but you can typically expect two installers to have your new equipment in place and running in about one hour, plus additional training time which may vary depending on the equipment.

Do I need to keep anything in mind or watch for anything after my equipment is installed?

Following installation, we walk away confident that your new equipment will be running perfectly. However, if you should have any questions or concerns about the equipment or the installation process, we encourage you to call our Technical Hotline at 1-800-417-8405.

For more technical information on any of our equipment, or for answers to more frequently asked equipment questions, visit our CUSTOMER SUPPORT page.

How the Top QSR Chains Decrease Turnover

Retaining talent is vital to the success of just about any business. However, in some industries like foodservice, this is much easier said than done. According to an article by AZ Central, employee turnover rates in the fast food industry are commonly as high as 150 percent. If a business can retain employees at a higher rate than what is typical for the industry, it stands a far greater chance of success in the market.

Case in point: Chick-fil-A (CFA)

The Atlanta-based company has been the number one chain in sales per unit volume for the last several years. There are a number of reasons that contributed to this, but one certainly not to overlook is their 55 percent turnover rate. We spoke with Mike Walpole, CFA’s international supply chain director, to get a better understanding of what principles the QSR chain holds closely to retain talent so well.

According to Walpole, the process begins with recognizing the reasons for retaining talent, which go well beyond the inevitable incurred costs of hiring and training new employees. Atop this list are food safety, producing consistent quality and leadership development.

Upon understanding why talent retention is so important, you can then go about implementing a strategy for minimizing turnover, which will address why team members are leaving. Typically, this is because:

  • They find the environment of their current situation unsuitable or unsafe.
  • They find a better opportunity.
  • They find their current role too stressful.

To overcome these challenges, CFA focuses on four areas of their own business.

Environment: By creating the best environment for people to work, you increase your opportunity for retention. This means creating a clean work place, a place that feels safe to employees, and a place that is friendly and supportive. CFA focuses on treating their team members like valuable contributors and creating an environment where team members feel like they are working with good people.

Empowerment: Every team member wants to succeed. “Success” may look different to everyone — maybe it’s becoming employee of the month; maybe it’s holding a job for six months or maybe it’s moving up the ladder of leadership one rung at a time. Regardless, encouraging your employees and empowering them with the tools and opportunities necessary to reach those goals doesn’t go unnoticed.

If an owner/operator can allow employees to make their own decisions, albeit with guard rails, and expect that they live up to the standards of the environment, more employees will feel they are succeeding and reaching their goals — because they are.

Cater to the Employee: Long gone are the days of training textbooks and VHS tapes. Sit a 17- or 18-year old down in front of a TV to watch a 45-minute on-boarding video and you’ve already begun to lose engagement. It’s important to consider how to make training effective for younger generations and embrace their needs. If they’re attached to their cell phones, then find a way to make training available to them there. Catering to particular learning styles will not only show that new hires are valued, but it will also result in better retention of the information — a win for the business.

Equip your Employee: Old, dysfunctional equipment leads to stressed, angry employees and eventually, employees who are just so fed up with nothing working that they move on. Investing in premium equipment can play a huge role in making the lives of your team members easier.  High-quality equipment will allow your team to work more efficiently, which again only benefits the business as a whole. If an employee can recognize the ease of their job against comparable alternative positions, they’ll recognize their current opportunity as the best available.


These are not novel, or all together unique strategies for retaining talent, but when you consider the success that CFA has had relative to their industry peers, its obvious that these tactics work when they are made a priority. We’re honored that CFA recognizes our premium equipment as a contributor to their low turnover. To find out how our equipment can add simplicity to your operation and help you retain your valued talent, visit our complete lineup at

Basic Food Safety and How to Instill it in the Company Culture

An issue related to food safety – or lack thereof – is every operator’s worst nightmare. It seems every few months we read about a new (or renewed) food safety issue at one major chain or another. According to a study done by the Johns Hopkins Bloomberg School of Public Health, the cost for a restaurant that experiences a foodborne illness outbreak can run up to 101 percent of their annual revenue. This, and the general desire to keep patrons safe, makes preventing illness the foremost goal of any chef and organization.

Fortunately, if attention is paid to food safety, you can ensure you have happy, healthy customers, and a happy, healthy business. The good news is that establishing safety protocols or safe workspace doesn’t require reinventing the wheel. Be sure to stick to the most basic food safety rules and objectives and you’ll lay the foundation for a safe restaurant environment.

Washing hands: Beyond being a requirement by the FDA, this is the most effective practice for eliminating the spread of bacteria. While the sight of gloves may create a sense of safety, nothing is more effective than hand washing.

Correct use of gloves: Just because the gloves are on does not make it a free-for-all in the kitchen. There are still rules to abide by, such as changing your gloves every time you touch a new order. When it comes to ready-to-eat food — which cannot be touched with bare hands — be sure your staff is following proper glove protocol and changing them as often as necessary.

Proper storage: An audit of any storage equipment should reveal that items with the most potential for carrying bacteria and pathogens are stored at the bottom. Items with the least potential should be stored at the top. If your chicken is above anything, gather the troops — it’s time for a staff food safety meeting.

Accountable purchasing: If, as an operator, you don’t have the time or resources to ensure the quality and safety of the food you’re purchasing, the best way to cover your bases is to make your purchases through a reputable company, such as one of the many qualified broadlines.

Washing produce: Despite coming from a reputable source, produce still needs to be washed. It’s a simple task that can help operators avoid major headaches.

Clean and sanitize work areas/equipment: Prioritizing this activity can help ensure the necessary cleaning tasks are accomplished. Though it may seem extremely rudimentary, proper cleaning tasks can easily fall by the way-side if they are not regularly scheduled.

While it is typical for operators to have a strong understanding of these best practices, the difficulties seem to arise in the next steps — adopting them into the culture of the business to the point where the staff can police itself. According to our own corporate chef, Ben Leingang, there are several ways to drive these priorities home.

  • Develop practices that constantly promote food safety. For example, post signage of proper storage and sanitation requirements around the kitchen in easily visible or often visited locations.
  • Appoint or hire managers that can lead by example. For instance, front-of-house managers should follow proper hand washing protocol every time they visit the kitchen.
  • Get ServSafe certified and have a manager that is certified for every shift.
  • Perform safety audits on a regular, but unpredictable, schedule. For best results, run these daily.
  • If you’re opening a new restaurant, go through the local health department to file the appropriate paperwork and understand every requirement with them immediately, even before you’ve opened. Submit your operational plans and figure out how you should be initiating anything that requires an element of food safety. Don’t wait for the health department to come to you.

With all that is required to run a business, it’s understandable that focus on some of the very basic items (in this case food safety) can be lost. However, not losing sight of this area of the business is extremely important for operators. If a priority is put on the basics and establishing a culture of safety-focused team members, then more difficult practices (as we’ve written about before, such as maintaining a gluten-free menu) become much easier.

For more blogs on kitchen safety and operational best practices, be sure to subscribe to Our Take, in the column just to the right.

5 Must-have Attributes You Need From A Distributor Partner

Investing in new equipment can be a daunting task for any restaurant operator. Weighing all the factors — such as price, quality, and overall value — can be tricky. And not only that, but deciding where to purchase equipment brings a new set of considerations, such as delivery, installation/start-up, training support and ongoing service. The impact a distributor can have on the overall purchasing process makes picking the right one equally as important as selecting the right equipment.

But how do you know you’re partnering with the right distributor to help you and your business? There are several signs that your equipment provider is a good one — here are five traits we see with successful distributors in our network.

  1. Has an excellent reputation and is often recommended
    The best and perhaps easiest way to find a top-notch distributor is by following the advice of your peers. A distributor that receives consistent praise from buyers has earned their excellent reputation.Assessing the distributor’s partnerships may tell you a little about them and how they manage their business. Longstanding partnerships with manufacturers are a sign of a business that places a high priority on professionalism, dependability and performance.
  1. Consistently exceeds your expectations
    No business has time to wait around for under-performing partners. They can slow your operations down and interfere with your businesses growth. A worthy distributor should follow through on their commitments and act as a member of your team. They should be more than a Do they check-in to ensure your satisfaction?Do they communicate information you might find interesting? Do they alert you to new opportunities with products or supplies? A distributor that views themselves as a partner will.
  2. Is an industry expert and ongoing resource
    It’s worth a buyer’s time to research whether their distributor is the real deal. Partnering with a true industry expert means that you’ll receive guidance and relevant insights from a knowledgeable source. A good distributor can act as a back of house consultant.They have seen it all and know what will help you achieve your goals and identify potential challenges.  In addition to hands-on experience, a great distributor will participate in dealer shows and industry related events expanding their knowledge for your benefit.
  1. Has the equipment and service level you need
    A truly dedicated distributor will have the desire and the resources to address any customer service issues. Operators should be cautious of resellers whose commitment to their customers ends following the sale. Do they invest in training their service team?  Do they carry parts?  How do they respond to crisis? The value of a distributor is their commitment to their clients months and years after the purchase of your equipment.
  1. Puts the needs and wants of the customer first
    Find a distributor that makes the purchasing experience custom to you. No sale should have a one-size-fits-all A distributor with good communication skills and fair practices will be able to adapt to your needs and provide you with solutions that help drive your business.

Looking for an equipment distributor that will provide you with not only quality equipment, but ongoing support and customer service? Check out our list of exclusive distributors and contact one in your region today.

How a Henny Penny Team Effort Provides a Unique Customer Experience

In an industry like equipment manufacturing, most manufacturers are focused on getting a piece of their equipment into your back-of-house as quickly as possible. Their equipment might fill a need of yours, such as adding frying capabilities or replacing a broken holding cabinet, but is it necessarily the right solution for your business as a whole? Is it even the right product? And if it is, what does your relationship with that manufacturer or distributor look like following the purchase?

At Henny Penny, we pride ourselves on a different approach—one that businesses new to Henny Penny experience long before any actual transaction takes place. Once engaged with a prospective customer, it becomes our goal to provide them with potential solutions for some of their greatest challenges. Typically this means creating improvements in food quality, operational efficiency ― or both. At the same time, our potential partners are looking for a manufacturer/distributor that can also provide a great purchasing and support experience.

As part of our efforts to help our potential partners find the right equipment, we’ll assess all sides of their business — from sales, marketing and product management to operational throughput and culinary style. This approach gives us a better understanding of how any decisions made in one area of their business will affect others.

After gaining a better understanding of your business’ needs, we then invite you to participate in an on-site visit and operational review. This phase allows your company to fully understand what Henny Penny brings to the table from a partnership perspective, while our team is able to gain further insight that will help us find the best ways to help you.

Following your commitment, Henny Penny is at your disposal. This means field testing with complimentary equipment, access to our training facilities, culinary expertise, tech support and a complete team to help make the best recommendations for your business as a whole. This is all available at the onset of our relationship, even when no equipment has even been purchased yet.

It’s the ongoing communication between our customers and us and our mutual commitment to each other that truly makes the relationship a partnership — not a seller and buyer exchange. At the end of the day, we believe our partners would agree that this is what sets Henny Penny apart.

For more information on what it’s like to partner with Henny Penny, check out additional detail here.

How Better Training Makes a Better Product

You probably don’t think too much about the equipment in your kitchen until you’re faced with maintenance.

Fortunately, there is a way to prepare for the unexpected.  One of the best ways to create a first line of defense is to have reliable, trained service technicians.  Whether they are third party or in-house, fielding a team of techs who are expertly trained can help your business thrive.

But how can you be sure that you’re using a capable technician that can keep your equipment running smoothly and properly maintained?  First, consider your equipment brand. If a brand is truly invested in their product and customers, they will offer equipment service training and support those that support your equipment. And even though most companies in the consumer foodservice space do offer some form of training; not all training is created equal.

A major part of the Henny Penny culture revolves around the total customer experience.  By providing training options on site at our headquarters in Eaton, OH, as well as offering a complement of training modules online, we build a better customer experience through the creation of experienced service technicians around the world.

For a small business, training an in-house technician shouldn’t have to be a financial burden. It should be an affordable, worthwhile investment. Which is why we’ve made it just that. We offer online, one-day, and two- to three-day training courses for any service technician or end user — completely free. You’d be hard pressed to find this with another brand. For our distributor network, we also offer four to five-day courses.

An essential part of the Henny Penny experience is convenience, and we’ve worked that into who we train. Have a local technician that would be convenient for your business? Following the warranty period on your equipment, we will train your technician of choice at our 46,000 square-foot training center. They — like any distributor or service tech end user that we train — will receive the same high standard of training we offer to anyone.


Finally, and most importantly, you can be sure that your technicians are receiving the level of training needed to make them as proficient as possible. This includes hands-on training sessions, which makes up 60 percent of the learning, as well as access to our state-of-the-art kitchen. We offer an improved learning experience by including technology such as in-class cameras. These cameras allow our students to get the best view of what our instructors are working on, making the learning experience more visual and demonstrative.

Since we know you invest a lot into your business, we do our very best to make sure you get the most out of your Henny Penny partnership. Between the value and quality of the training offered to our customers, it’s really no surprise that the Henny Penny training experience goes above and beyond what you might find from other brands.

Interested in learning more about the service training options available through Henny Penny? Call 1-800-417-8405 or email

A Mid-Year Snapshot: The 2017 Foodservice Industry

And just like that we are halfway through 2017. And foodservice numbers are still strong. This year’s news headlines coupled with some of the overarching industry statistics have given us a good picture of where the industry is headed in 2017. To help us take a look back at a few of the things learned in these first six months, we have broken down some of the major challenges and opportunities of 2017 into three categories: By the Numbers, Technology and Consumer trends.

This week, we’ll tackle some of the industry’s trending data and give a basic understanding of the industry’s current economic state. Next week we will dive into both the technological and consumer trends of 2017 thus far.

By the Numbers

2017’s gradual economic improvement has helped the restaurant industry and will continue that trend through year end. The National Restaurant Association currently projects industry sales to reach $798.7 billion in 2017, which would represent a 1.7 percent gain over 2016. Table service restaurants remain the industry’s largest segment of growth and are projected to reach $263 billion in 2017, with quick service and fast casual sales following with a projected combined total of $233.7 billion. If these projections are to hold true, 2017 would represent the eighth consecutive year of sales gains for the industry as a whole.

Drilling down a little, mainstream fast casual chicken continues to drive the greatest percentage of growth, albeit with a projection for 2017 (16.5%) that is slightly less than its sales growth of 2016 (16.7%). In a recent report on the Top 10 fastest-growing chains by Nation’s Restaurant News, four of the Top 10 are chicken chains. These four chicken chains eclipsed brands in the Top 10 from other segments, including pizza, casual dining, limited service/sandwich, beverage-snack and limited service/specialty. In 2017, chicken is still king. The chart below compares the major fast casual segments between last year and the projections for this year.

An outstanding trend (as reported by Technomic’s Top 500 Report) that has continued into 2017 has been the growth of sales in the “specialty” segment, where sales have grown 9.6 percent in the past 12 months. The top specialties from this segment include “health focused,” barbecue and Mediterranean concepts. With most specialty brands showing solid growth, we have seen a new group of brands from this segment jump into Technomic’s Top 500 for 2017 including Mission BBQ, Snap Kitchen, Urban Plates, Modern Market and Salata. These up and comers are addressing variety and authenticity demands driven by adventurous millennials with unique palates and experiential demands.

Another theme that has been identified for 2017: foodservice lines continue to blur. Primary drivers continue to be supermarkets and with a definite uptick gained from their evolving approach, the C-store segment. Convenience store menu items are on the rise in both sheer number, but also in variety. They aren’t just hot dogs and doughnuts anymore. In-store experience is much more geared to providing ‘healthier’ and more complete options. With over 154,000 locations in the U.S. alone at the beginning of 2017 (FoodDIVE, Feb. 6, 2017) they simply cannot be ignored as a legitimate food outlet.

Supermarkets continue to fight for share of the stomach as well. Given their core audience is in the market for food anyways, the idea they can be a destination to order, sit down and enjoy a meal before/after/while shopping is gaining a lot of momentum. By moving past prepared and takeaway options, we see that many regional and few national chains of supermarkets are hitting their stride with this truer dining format. An example of an established ‘grocerant’ is Whole Foods Market. In certain locations, they offer a hot and cold food bar filled with fresh, unique, healthy options that you can choose to take home or eat-in store. According to USA Today, the ‘grocerant’ segment generated 2.4 billion visits and $10 billion in sales in 2016 by promoting restaurant-quality freshly prepared foods.

While it is easy to point out how the industry is changing, it becomes a little more difficult to answer the question of WHY it is changing the way it is. Millennials are unquestionably shaping the state of today’s foodservice industry. These statistics from Convenience Store Decision’s article on Five Food Trends Driven by Millennials explain very simply some of the trends that we will explore more deeply in part two of this mid-year report:

  • 48% of millennials say they prefer eating meals on-the-go
  • 44% say convenience is more important than cuisine
  • 68% prefer locally sourced ingredients
  • 66% are willing to pay more for food that comes from local producers
  • 67% say they love ordering healthy options at a restaurant
  • 63% say they love restaurants that offer “over-the-top” menu items

If you are experiencing these trends first hand in your day-to-day dining, look no further than the millennial demographic. In April 2016 a population estimate released by the U.S. Census Bureau confirmed that Millennials had overtaken baby-boomers as the U.S.’s largest generation. The number of Millennials being 75.4 million and Baby Boomers being 74.9 million.

Beyond assessing the restaurant industry based on sales and demographic demand, we can also evaluate growth based on the industry’s workforce. In 2017, restaurants will remain the nation’s second largest private sector employer, providing jobs for about one in every 10 working Americans. The total number of jobs across the industry is projected to rise to 14.7 million over the course of this year.

Based on the numbers, the foodservice industry continues to show promise and coupled with an improving economy its hopeful that we should see these numbers continue to rise into the next decade. However, without getting too far ahead of ourselves its best to focus on today and on how we here at Henny Penny can continue to manufacture quality products that can contribute to a flourishing industry.

Next week we will continue with our look at 2017 thus far with a rundown of the year’s stand out trends in technology and consumer behavior. Be sure not to miss it by subscribing to Our Take and receive an email alert when we post Part 2 of our mid-year review.

What to expect from Henny Penny at the 2017 NRA Show

NRA 2017 marks a special milestone for Henny Penny, as we celebrate our 60th anniversary.  Our success is rooted in innovation and customer experience, and if you attend the show this year, you’ll find we continue offering innovative solutions to provide users quality performance while lowering operating costs.

Visitors to our booth will see our ongoing focus on oil management.  Here’s a peek of what visitors will experience at Booth #4241 (for more information on the products listed below, click on the provided links):

Oil Quality Measuring System: An integrated oil management device that doesn’t rely on sight, smell and smoke to identify declining oil quality. Our new OQMS is a built-in fryer feature that eliminates the need for any manual or subjective oil quality testing. OQMS allows you to know the exact quality of your oil every time you filter, without additional work or time for your staff.

Prime Filter Powder: Henny Penny Prime Filter Powder helps operators double the life of their oil. This powder can either be added to the vat or to the filter media and removes unwanted particulates during the filtering process, keeping your oil cleaner, effectively increasing the life of your oil.

Evolution Elite: Our flagship open fryer requires 40% less oil, automatic top off and 4-minute filtering to save costs, increase efficiency, and drive consistency.

During our 60th anniversary, we’re celebrating the story of the Henny Penny brand, a success based on our long-term trusted partnerships and the experiences we provide our customers.

Interested in learning how Henny Penny excels at long term, trusted partnerships? Be sure to swing by Booth #4241,South Hall.

We’re looking forward to seeing you there!