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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.

Know Your Fryer’s Features: Idle Mode

In addition to managing utility and operational expenses, restaurant operators face the added challenges of keeping food fresh and avoiding waste — including cooking oil all while maintaining an efficient operation.

The importance of efficiency means finding equipment that can help you save time and money. This is why Henny Penny fryers are built with Idle mode.

Idle mode is the perfect feature if your restaurant experiences slow periods in between peak times. When you have a break in the action, it costs too much in energy and oil to run your fryer during off hours. Turning off your fryer isn’t practical either since it can take 20 minutes to bring the oil back up to temperature depending on the fryer.

Idle mode keeps the fryer on but allows the temperature of the oil to drop within a range of 250 degrees and 280 degrees Fahrenheit. This range keeps the oil warm while dramatically cutting down on the energy required to heat it. Though you can still fry at 280 degrees Fahrenheit, a drop of just 18 degrees Fahrenheit can cut the chemical reactions that break down oil in half. Heat is one of the five major enemies of oil, and the faster you break down oil, the quicker you spend money on replacing it.

This mode is simple to use and can be set with the push of a button. You can set it to automatically activate for certain times of the day. Allowing oil to be brought back up to cooking temperature within minutes. For 24-hour operations, the savings produced with Idle mode during off hours can add up to thousands of dollars in oil and utility costs.

To learn more about the features of Henny Penny fryers that benefit operators, take a look at our lineup of open and pressure fryers.

Make Moving to a 30 lb. Fryer Your 2019 Resolution

In 2019, consider extending a New Year’s resolution to your kitchen equipment. If you’re still using a 50-lb. fryer, it may be time to consider evaluating the benefits of a 30-lb. fryer.

Operators can expect three 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.

Better and More Consistent 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.

Henny Penny’s Evolution Elite open fryers use 40% less oil.

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.

Ease of Use — 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.

Interested in a Henny Penny low-oil-volume fryer? Take a look at our Evolution Elite, or connect with your local distributor to find the right fryer for your operation.

Know Your Fryer’s Features: Load Comp

If each day at your restaurant was exactly the same — from the number of people that show up to the items they order — running a restaurant would be easy. But we all know, this has never been the case and will never be the case. The difficulty of not knowing what will happen each day is a challenge preventing you from being able to eliminate waste and produce consistent high-quality products.

Luckily you can use equipment to take some of the guesswork out of the equation. A timer on an oven, for example, helps you maintain consistency. A timer, however, doesn’t consider volume. If the volume changes, the timer is less effective.

A standard fryer is open to the same subjective cooking. With no way to account for volume, you cannot be sure a standard level of consistency is being met despite the quantity being cooked.

Henny Penny fryers feature a tool specifically for this job. Our fryers, both open and pressure, include a load compensation feature, incorporated to drive consistent quality and reduce waste. Whether you’re a high-volume franchise or a single location this feature will work for you.

The feature works simply; enter a value and it will duplicate your product accounting for changes in volume. To create your own values, follow these directions. After cooking an item for the first time, enter the cook time and average cooking temperature of its normal or average-sized load. Then add information for its biggest load into the equation. After entering this information, the equipment’s load comp setting will determine the cooking speed for any size load.

No matter how much you cook, the Load Comp feature will consistently ensure perfect quality.

If a half-sized load is added, the clock will speed up to cook faster to ensure consistency. This feature even accounts for adjustments to load temperature, such as fresh items or items out of a freezer.

Load comp helps you take the guesswork out of frying by calculating the additional or subtracted cooking time required. Less guessing means fewer failed batches, which means far less waste. With every batch of fries, chicken fingers or mozzarella sticks coming out of your fryer comes the consistent quality your customers expect.

Whether you are looking for consistency across varying large orders, or you just want to throw a single order of fries in every now and then, the load comp setting is great for operations both large and small.

Be sure to visit our complete frying line up to see all of the Henny Penny fryer options that feature load comp in their programming.

Three Tips for Better Combi Cleaning

A clean kitchen is as important as it gets in the restaurant industry. With the number of utensils, surfaces and equipment that need cleaned, it is a time consuming, tedious and ongoing job. That is why when you find equipment that can help reduce cleaning time and energy, you need to investigate. One piece of equipment that offers incredibly flexibility in the kitchen and can offer easy cleaning options, is the combi oven — many are even offered with a self-cleaning feature.

Why is a self-cleaning feature important? Our corporate chef, Chef Ben Leingang, will tell you that by properly cleaning your combi oven you can extend the life of your equipment by about 10 years. Not only will neglecting cleaning practices result in the buildup of harmful calcium and lime, dramatically decreasing the life of your equipment. Furthermore, it can lead to unnecessary maintenance or replacement costs.

Henny Penny ovens are built with easy cleaning in mind. In three steps or less, you can initiate the automatic 2-in-1 WaveCleanTM cartridge system, which ensures your oven’s tank, hoses and entire steam production system are perfectly maintained, and rid of mineral buildup.  The ability to set-it-and-forget-it means no hand cleaning, which helps keep your equipment in excellent working order for its life.

The cleaning process in our combi ovens is simple. But we know your quest for equipment longevity and cleaning process simplicity goes further than that. Here are some additional tips for better combi cleaning:

Henny Penny SpaceSaver Team Combi Oven

Cleaning for the chicken obsessed

The cleaning power built into your unit is enough for your daily or weekly cleaning schedule. However, if you are cooking a lot of chicken, pay extra attention to the door gaskets — the fats in this protein, when cooked off, tend to build up here. Wiping down the gaskets with warm soapy water and sanitizing this part of the machine weekly, will keep you from needing to replace gaskets prematurely.

Safer cleaning

You can choose units that employ a variety of different cleaning solutions. From powder cleaning agents, to cartridges, liquids, or cakes there is an option that fits your operation. If you don’t want to worry about putting on gloves and goggles when working with your cleaning solution, consider a unit that uses cartridges. These require minimum safety precautions, are fast, simple, create less mess and are safe for the kitchen environment.

Baking and steaming mean less cleaning

If you have purchased a combi oven primarily for steaming vegetables or baking breads and cookies, know that your cleaning schedule can be different than if you are cooking proteins routinely. Vegetables and breads produce less calcium and lime buildup, which, as we mentioned, are the main enemies of your oven. This means you may be able to limit your cleaning schedule to once a week. Cutting back on cleaning means less money spent on cleaning agents.

Be sure to check out previous Our Take blogs for more information on combi ovens, including why the time is now to invest in a combi. To learn more about the many features and benefits of Henny Penny made combi ovens, take a look at our complete line-up.

What You Can Expect On Installation Day

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.

Is now the time to invest in combi oven technology?

The restaurant business is tough. Fighting for ‘share of stomach’ can be cutthroat. Because of the fast pace of trends and consumer demands, restaurants need to constantly evaluate not only customer facing efforts, but also all aspects of their business including back-of-house. Labor, training, efficiency, product quality, lack of space, crowded hood space and menu flexibility are all headline concerns and finding unique ways to identify an opportunity to improve in any single space can be a game changer.

The right equipment can go a long way in transforming a kitchen’s operations and give operators the ability to do more with less. The combi oven is perhaps the greatest example of a piece of equipment that can increase flexibility, provide greater efficiency and optimize space in modern kitchens.

Increased Flexibility

There may not be a piece of equipment that can do more in terms of menu prep in a smaller space. Flexibility is at the heart of every combi, affording operators the opportunity to bake, grill, steam, poach, sear, slow braise or sous vide menu items with incredibly accuracy and consistency. The programmability makes it easy to switch between moist and dry products, empowering operators to organize production schedules by production methods and ensure that recipes are being executed at the highest quality at any point during service.

Greater Efficiency

Faster cook times and greater product yield simply mean better operational efficiency, but the combi is efficient in so many other ways. When it comes to training, not only does the interface and programmability make it a snap to learn for new team members, but with the combi taking the place of three separate pieces of equipment (grill, oven and steamer), operators need only train their staff on one. Having to learn, use and service only a combi will lead to reduced stress for staff and less stress on your operating budget through the added benefit of lower maintenance costs.

Optimized Space

At less than 36 inches wide, the combi’s most obvious and major strength is its space efficiency. By utilizing a combi oven, operations can effectively eliminate an oven (36 inches on average) a grill (24 inches) and a steamer (21 inches). Consolidating this equipment means freeing up around 50 inches of cooking space, all of which requires hood coverage. With hood space costing an average of $1,200 per linear foot —plus the additional cost of air conditioning brought on by the larger hood — a combi oven can mean a lifetime of cost savings.

There are numerous reasons why now is the time to invest in the flexibility and efficiency of a combi oven. Those who have begun to experience, or will soon be experiencing, the d space squeeze, will be able to capitalize on the benefits of this piece of equipment. To learn more about the combi oven options that Henny Penny has to offer, visit https://www.hennypenny.com/products/steaming/.

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.

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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 https://www.hennypenny.com/products/.

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.

How to Hold Your Fried Items with Confidence

Whether it’s chicken, fish, shrimp or mozzarella sticks, consumers universally expect the same out of fried items. We fry foods specifically to retain their moist or juicy insides and (most importantly) to add that crunchy, golden delicious outside.

Perfecting the right “crunch” for every item can sometimes take constant experimentation, so it’s understandable that operators might be hesitant to use a holding cabinet if they think it will diminish the quality of their prized fried concoctions. But will it?

Yes, holding fried items can be a bit trickier, but they can be successfully held. In fact, a holding program may be more crucial than some operators realize, especially for fried items. By establishing a proper holding program, operators can eliminate consistency issues and improve flow of service. Once the ideal holding time and humidity levels have been established for a product, it can all but be assured that every customer will receive the same quality item, always.

To help find that holding sweet spot for fried foods, we wanted to offer a few tips to operators that should inspire confidence in maintaining the perfect crunch even after some time in the holding cabinet.

Tip 1: Hold High
We find that too many operators, in fear of drying out their food, err on the side of lower holding temperatures when in fact, the opposite should be practiced. A higher temperature hold creates more available moisture, also known as the juices in meat products. Following the initial cooking of the meat, at rest, those juices will settle out. Worse yet, if the temperature drops too low then the taste and appearance become more of the day-old variety, rather than warm, crisp and juicy.  It won’t be dry, but it will lose palatability.

For those that are holding fried chicken at 145°F, try holding instead somewhere in the range of 165-185°F.

By holding at a higher temperature, operators can increase the overall holding time of that item. For those that are holding fried chicken at 145oF, try holding instead somewhere in the range of 165-185oF.  This will work for a variety of other proteins, such as large roasts of pork and beef, BBQ and roasted poultry like chicken or turkey.

Tip 2: Know Your Hold
Know which items hold easier than others and which can sustain longer holds while maintaining quality. For instance:

-Breaded items hold better than battered items
-Bone-in items produce a better hold than boneless items
-Large items hold easier and better than smaller items
-Softer fried items hold longer than hard, crispy fried items

Tip 3: Think Ahead
Holding shouldn’t come as an after-thought. In fact, operators that utilize holding best, factor it into the overall recipe. The quality and flavor of the item should be considered final only after it has been through its allotted hold. This may mean trying different types of flours to understand what holds and tastes best when it is eventually served. For instance, operators may find that alternatives like rice flour or potato starch, in certain applications, may yield a crispier and tastier product than wheat flour after a designated hold period.

Tip 4: Yes, Equipment Matters
There are several levels of holding cabinet options available to operators, and in most cases, you get what you pay for:

Option 1: The most basic cabinets provide one heat source and will keep your food warm but that’s about it. With no way to increase or decrease the available humidity, these are not a viable option for fried foods.

Option 2: These units are a basic cabinet with the addition of a passive water pan. These will offer a heat and a water source, giving you the ability to create steam. This is definitely a step up, but operators are given little in the way of environmental control.

Option 3: Humidified cabinets come with a dedicated heat source for the cabinet and a water pan with its own dedicated heat source, giving operators the ability to individually fine-tune heat and humidity levels. However, this will rely on constant operator observation and adjustments.

Option 4: Fully automatic cabinets are based on a closed loop system that automatically checks and adjusts moisture and temperature levels to turn out the exact same product time and time again. Once the best hold specifications for each item have been determined, all that’s left to do is set it and forget it.

Holding fried items may feel like a recipe for disaster to some, and done without the right knowledge or tools, it may be. However, if holding is instilled in an operation as a standard procedure, where temperature and humidity levels are always programmed and accurate — made possible by design and technology — the holding cabinet may become the unlikely hero of your frying program.

To learn more about the holding cabinet options that Henny Penny has available, visit our holding line-up or contact your local distributor.