top of page
Search
Manager
Apr 18, 20232 min read
Henny Penny Pressure Fryers vs. Broaster Fryers: Why Henny Penny Wins the Fryer Battle
In the world of commercial frying, the battle between Henny Penny and Broaster pressure fryers has been ongoing for years. Both brands...
46 views0 comments
jesses75
Mar 13, 20232 min read
Crysalli Water Systems; a way to help save Earth.
Why Crysalli Water Systems are the Best Option to Save the Planet Water is one of the most precious resources on our planet, and it's...
15 views0 comments
jesses75
Jan 14, 20234 min read
What You Need to Know About Commercial Pressure Fryers
If you know anything about cooking deep fried chicken in a commercial kitchen, you probably know the difference between open frying and...
17 views0 comments
jesses75
Dec 9, 20221 min read
ChatGPT on Henny Penny Pressure Frying
If you're a fan of fried chicken, you've likely heard of Henny Penny pressure fryers. These specialized pieces of equipment use high...
12 views0 comments
Manager
Aug 2, 20224 min read
OPEN VS. PRESSURE FRYING: CHEF GREGG KEEPS IT REAL
—Written By Chef Gregg, Corporate Executive Chef A COMMON DEBATE: OPEN VS. PRESSURE FRYING There is almost nothing more rewarding than...
8 views0 comments
Manager
Apr 25, 20225 min read
SERVING CHICKEN? YOU’LL NEED THIS EQUIPMENT
Let’s say you’re a foodservice operator and chicken is not currently on your menu. Chances are you’ve thought about adding it. Maybe...
17 views0 comments
Manager
Feb 17, 20223 min read
THREE ADVANTAGES OF ADDING A COMBI OVEN TO YOUR C-STORE: PROFITS, FLEXIBILITY, AND THROUGHPUT
—Written By Chef Gregg, Corporate Executive Chef at Henny Penny The pandemic changed a lot about the way people work and live. It’s had a...
18 views0 comments
Manager
Feb 8, 20221 min read
Melon Mojito by Crysalli
Ingredients 3-4 cubes of seedless watermelon 8 mint leaves 1 oz. 1883 Watermelon Syrup 2 oz. citrus or white rum 1/2 oz. fresh pressed...
7 views0 comments
Manager
Feb 8, 20228 min read
2022 CHICKEN TRENDS: 3 TIPS TO KEEP YOUR CUSTOMERS COMING BACK FOR MORE!—Posted By Chef Gregg, Corp
With every ringing in of the new year, I’m asked to look into my crystal ball and make predictions about the restaurant industry and menu...
22 views0 comments
bottom of page