Henny Penny
Engineered to Last
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Latest posts
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Repair or Replace? Making the Right Equipment Decision
Not every breakdown calls for a replacement. But not every repair is worth making. While repairing equipment may seem like a cost-effective choice, frequent service calls, rising maintenance expenses, and unplanned downtime can quickly add up. Evaluating a few key factors can…
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Winning the Dinner Decision: How Grocers Are Becoming Meal Destinations
“What is for dinner?” It is a question asked every evening by millions around the world. From homemade meals to drive-thru favorites, the answer varies. Increasingly, however, the winning choice is waiting behind the deli counter. As prepared foods continue to gain popularity in…
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Five Jobs Your Fryer Should Be Doing (Besides Frying)
Commercial kitchens are under constant pressure to do more with less. From staffing challenges and production demands to maintaining consistency across shifts, back-of-house responsibilities quickly add up for kitchen crews. That is why the role of a fryer has evolved. Modern…
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Why Chicken Programs Think in Batches
Chicken continues to be one of the fastest-growing proteins in foodservice. From quick-service chains and supermarkets to c-stores and institutional kitchens, operators are capitalizing on its versatility and broad consumer appeal. But the most successful operations, especially…
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Does Pressure Frying Make Sense in My Kitchen?
When demand is high and consistency matters, small differences in the cooking process can have a significant impact on results. That is why pressure frying has long been associated with high-volume chicken operations. Its ability to promote moisture retention and increase…
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Clean Combis Mean More Consistent Cooking
Consistency is one of the biggest reasons operators invest in a combi oven. From roasting proteins to baking pastries and steaming vegetables to preparing large-volume menu items, combis are designed to deliver repeatable results. At the heart of that performance are three…
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Am I Making the Most of Open Frying?
Chicken menus are more diverse than ever. From tenders to wings and everything in between, kitchens are facing an ongoing challenge to keep pace with consumer cravings. How do you find consistency while supporting menu innovation and meeting expectations? For many, open frying…
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Split Vat vs. Full Vat — Configuring Your Fryer
The world is full of technical jargon, and the foodservice industry is no exception. Whether evaluating fry pot warranties or comparing vat configurations in multi-well units, there can be plenty of lingo to decipher when investing in kitchen equipment. What is a fry pot? Where…
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Chicken in the Combi: Showcasing Versatility
Chicken has earned its place as one of the most important proteins in foodservice. In our previous article, For the Love of Chicken: Why It Belongs in Every Kitchen, we explored how chicken’s combination of appeal and adaptability has made it a staple across restaurants,…