Tag Archives: food quality

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.

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/.

Achieving Consistent Food Quality

Discover the procedures, products and programs that can help your operation serve the best with every order.

While today’s most successful foodservice operations may offer a range of menus and pricepoints, one thing they all have in common is consistency, defined as “the achievement of a level of performance that does not vary greatly in quality over time.” In fact, no facility can be considered effective or successful in the current foodservice landscape without the ability to reliably replicate customers’ favorite dishes time after time.

By implementing proven systems — including the latest procedures, products and programs for cooking — operators can more accurately control the variables that affect food quality and consistency.


From ordering ingredients to standardizing recipes, operators can take several steps to optimize their procedures for maximum consistency. By sourcing food products from the same vendors — at the same specs for size, brand and delivery temperature — facilities can limit the challenges that can threaten consistent results when replicating dishes.

When standardizing recipes, it’s important to consider details like unique titles, ingredients, itemized weight/volume and specific preparation instructions. Other notes about cooking time and temperature, serving size, recipe yield and necessary equipment and utensils can also be helpful to staff on different shifts as they replicate each recipe.


Cooking equipment is a critical part of the consistency equation for any operation, large or small. Whether it’s the performance and capability of the equipment itself or the information it conveys to kitchen staff, every factor plays a key role in ensuring customers get the results they expect.

For example, by using a combi oven in place of a traditional oven, operators can prepare a much wider variety of menu items without sacrificing control — plus, the latest technological advances in the category allow users to store a full range of settings and cooking programs based on food type, desired preparation and volume.

The FlexFusion combi oven from Henny Penny features the Chef’s Touch control panel with a state-of-the-art, full-color touchscreen that gives users total control with both customizable and preset AutoChef programs.

Other areas of the kitchen also offer opportunities to build in greater consistency, such as a facility’s fryer lineup. With today’s technology in place, the latest fryers can store between 40 and 160 unique programs — and with features like load compensation (adjusting cook time when the standard load is incorrect), proportional control (preventing oil from exceeding its set-point temperature) and filter tracking (giving management total visibility over filtration frequency), these advanced models can help cut costs, save labor and ensure control throughout the cooking process.

The new Evolution Elite with Smart Touch Filtration™ from Henny Penny features push-button filter activation with automatic drain operation — with on-the-fly filtering complete in just four minutes or less. With filtration being the most significant contributor to consistent oil quality, these types of automated features play a vital role in preserving the flavor, appearance and texture of fried menu items.


 Once the necessary procedures and proper equipment are in place, implementing equipment programs can help simplify workflow, reduce preparation time and ensure finished dishes are consistent when they leave the kitchen. Whether it’s a varied batch in the combi oven or a one-off fryer load, it can be extremely beneficial for operators to program select repeatable preparations based on the current menu — allowing kitchen staff to work smarter, not harder, with the touch of a button.

Consistency is a foundational goal for any foodservice operation — regardless of service style. By considering the cooking equipment, team procedures and specific programs at work in the kitchen, operators can guarantee a higher level of food quality with every order, every day.