inStorebuyer - August 2011 - 32

equipment &technology
NEW IDEAS IN CONVENIENCE

Good news for fried foods. Fewer shoppers (39 percent) claim to be “very” concerned about eating healthfully, down from 45 percent in 2010, according to the Food Marketing Institute’s U.S. Grocery Shopper Trends report. Only 44 percent say they incorporate at least one healthy food into their diet. Increasingly, consumers are turning to supermarkets as their favorite venue for fried foods like fried chicken and donuts. Frying equipment manufacturers are churning out innovations that enable instore delis and bakeries to produce more efficiently with lower labor costs. In addition, new equipment helps save on frying shortening, as well. Built-in filtration in less than four minutes makes the process faster and safer, reducing labor costs as well as worker frustration and making your downtime almost negligible, according to Henny Penny, a foodservice equipment manufacturer. This feature is standard on all Henny Penny open and pressure fryers. Proven shortening management technology, including built-in filtration and strategically engineered placement of burners and cold zones protect the flavor of food, extend the life of your shortening and reduce costs. Further, the Auto Lift option on Henny Penny’s open fryers lowers and raises loads automatically, improving

both consistency and efficiency. This can be invaluable for supermarket delis where employees are often in charge of both food preparation and waiting on customers. Pressure frying takes less time than conventional deep fat frying, and instore delis can produce more orders more quickly. Henny Penny offers computer-controlled pressure frying that lets you cook up to 10 menu items

at the touch of a b Lower f i frying h h f button. L temperatures also mean pressure frying uses less energy. Shortening lasts longer, too. A large part of Henny Penny’s commitment to helping operators prepare the best-looking, best-tasting products, is making sure that its pressure and open fryers are designed for the greatest ease of operation. This means you’ll spend less time training new employees, and you can have

more confidence in your menu’s consistent quality. We’ve also made equipment upkeep and cleaning faster and easier by making features like built-in filtration systems standard. Henny Penny frying systems ensure simple interaction between workers and equipment for improved productivity and greater labor savings. With solid stainless steel construction, Hobart fryers are built to log lots of frying miles. And they fry with unparalleled efficiency. Hobart gas fryers are 53% more efficient than their nearest competitor, according to the company. Hobart fryers are also easy to work with. For example, the heating elements of Hobart’s electric fryers just swing up for easy cleaning. They feature optional programmable controls and choice of gas or electric. Belshaw’s Donut Robot machines deposit, fry, turn, and dispense cake donuts, yeast-raised donuts and mini donuts automatically – improving donut quality and reducing costs. Training and labor requirements are substantially reduced while quality, repeatable donuts are produced time after time. Additionally, Donut Robot machines have been shown to reduce shortening use by up to 50%. Several machines are offered with capacity from 156 to 1,500 per hour. Production is even higher for mini donuts. JOHN UNREIN

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inStorebuyer - August 2011

Table of Contents for the Digital Edition of inStorebuyer - August 2011