As the cost of edible oils continues to rise, maintaining profitability has become a challenge for every foodservice establishment. Enter the F5, Henny Penny's revolutionary new fryer designed to minimize oil usage while enhancing food quality. Paired with Prime...
Penn State, one of the largest universities in the country, was facing a culinary challenge: maintaining consistency across their kitchen crews. To improve maintenance, operation and ease of training, they sought to consolidate to a single quality fryer brand....
When it comes to commercial kitchen equipment, pressure fryers just might be the most misunderstood. Henny Penny introduced the first commercial pressure fryer in 1957 and even after all these years, there are still many misconceptions about how it works and who...
Fried chicken has been a popular comfort food for decades, but achieving the perfect balance of crispy skin and juicy meat can be a challenge. Enter pressure frying, a cooking technique that has revolutionized the way fried chicken is prepared and enjoyed. Henny...
Open frying and pressure frying are two methods of frying that can be used to prepare foods at scale. While open frying is a reliable method of producing crispy, crunchy fried foods, pressure frying is key to delivering juicy, flavorful fried chicken batch after...
Broasting vs. Pressure Frying is a question we are asked frequently. Depending on what part of the country you live in, you may be very familiar with something called Broasted chicken (and love it). Or you may have heard of it but still wonder about the “broasted”...
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