A new webinar from and Henny Penny will focus on the evolution of fryer technology in the restaurant space. The webinar, The Evolution of Fryer Technology: ROI Beyond the Marginal, will be held May 22 at 2 p.m. Click here to register.

Market forces, rising costs and physical constraints have pushed the foodservice industry to develop entirely new equipment solutions to meet their needs. To this extent, large effective technology gains have emerged from a repeating pattern of cooperation and invention. Relative to fryer technology, those solutions have been designed to save on oil and labor costs while also improving safety, training and management operations.

In this webinar, restaurant operators will learn:

  • How new fryer technology is extending the life of oil;
  • The direct and indirect cost savings associated with fryer technology; and
  • How this new technology is helping restaurant operators increase profitability and growth.

Presenters include Tom Douglas, Henny Penny's certified executive chef. Douglas leads dozens of training sessions, creates menus and explores the best ways to use Henny Penny’s fryers, ovens and holding cabinets.

Read more about equipment and supplies.

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