Henny Penny 4 Head Electric Pressure Fryer HP8000E product image

Henny Penny

Henny Penny HP8000E 4-Head Electric Pressure Fryer

SKU: HP800

£15,114.00(£18,136.80 inc VAT)
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  • In the event of equipment failure any parts needed will be provided 2
  • In the event of equipment failure an engineer will be sent for an onsite repair 2
  • Equipment can be connected to a three phase power supply – must be installed by a competent person
  • Equipment that should be connected to a suitably rated outlet - must be installed by a competent person

The Henny Penny HP8000E is a four-head electric pressure fryer built primarily for high-volume fried chicken production. It operates on a three-phase electrical supply and uses sealed pressure frying to cook at lower temperatures than conventional open frying, which slows oil degradation and reduces cooking time during busy service periods. The result is a consistent product with retained moisture and lower oil absorption — qualities that matter when you are serving volume throughout a shift.

In a busy kitchen environment, pressure frying offers a meaningful throughput advantage. Because cooking times are shorter and the sealed environment maintains consistent heat, the HP8000E can support continuous back-to-back cooking without the kind of recovery lag that affects output during peak hours. The four-head configuration is specifically suited to operations where fried chicken is a core menu item and consistent batch output is essential to service flow.

From an operational standpoint, the key practical advantages are:

  • Programmable menu cycles allow less experienced staff to achieve consistent results
  • Lower frying temperatures slow oil breakdown and extend oil life
  • Built-in filtration system supports oil maintenance without disrupting service
  • Pressure sealing reduces oil absorption, lowering per-portion food cost over time
  • Stainless steel construction is robust and straightforward to clean down after service

The HP8000E runs on a three-phase supply and draws 13.5kW, so the electrical infrastructure needs to be in place before installation. At 168kg, it requires adequate floor loading and should be positioned with service access in mind — both for daily filtration use and periodic maintenance. Ventilation requirements will need to be confirmed with your extraction supplier based on your kitchen layout.

This fryer is best suited to quick-service restaurants, takeaways, and high-volume food operations where fried chicken is a primary product. The four-head format represents a significant production capacity, and it is worth considering whether your current or projected volume justifies this level of throughput — smaller operations may find a lower-capacity unit more appropriate, while very large sites may want to consider higher-output configurations.

If you would like to talk through whether the HP8000E is the right fit for your kitchen setup and service volume, our team is happy to help you think it through before you commit.

Frequently asked questions

Is the HP8000E suitable for a takeaway operation or is it sized for larger sites?

The four-head configuration is designed for genuinely high-volume production, making it most appropriate for busy quick-service restaurants and takeaways where fried chicken is a central menu item rather than an occasional offering. If your current throughput is modest, a smaller-capacity pressure fryer may serve you better and avoid over-specifying your equipment budget. It is worth discussing your projected weekly covers before committing to this format.

What electrical supply does the HP8000E require?

The HP8000E operates on a three-phase electrical supply and draws 13.5kW, so a suitable three-phase connection and appropriate circuit protection must be in place before installation. If you are not certain whether your site has three-phase available, your electrical contractor or building landlord will be able to confirm this. It is an important prerequisite to establish early in the planning process.

How does the built-in filtration system work in practice?

The integrated filtration allows the operator to filter the cooking oil without fully shutting down the fryer, which is a practical advantage during a busy service where interruptions are costly. Regular filtration removes food particles that accelerate oil degradation, so the oil remains usable for longer and the flavour quality of the fried product stays consistent across a shift. The frequency of filtration will depend on your production volume and the type of product being cooked.
Henny Penny HP8000E 4-Head Electric Pressure Fryer

£15,114.00(£18,136.80 inc VAT)

£15,114.00(£18,136.80 inc VAT)

The Henny Penny HP8000E is a four-head electric pressure fryer built primarily for high-volume fried chicken production. It operates on a three-phase electrical supply and uses sealed pressure frying to cook at lower temperatures than conventional open frying, which slows oil degradation and reduces cooking time during busy service periods. The result is a consistent product with retained moisture and lower oil absorption — qualities that matter when you are serving volume throughout a shift.

In a busy kitchen environment, pressure frying offers a meaningful throughput advantage. Because cooking times are shorter and the sealed environment maintains consistent heat, the HP8000E can support continuous back-to-back cooking without the kind of recovery lag that affects output during peak hours. The four-head configuration is specifically suited to operations where fried chicken is a core menu item and consistent batch output is essential to service flow.

From an operational standpoint, the key practical advantages are:

  • Programmable menu cycles allow less experienced staff to achieve consistent results
  • Lower frying temperatures slow oil breakdown and extend oil life
  • Built-in filtration system supports oil maintenance without disrupting service
  • Pressure sealing reduces oil absorption, lowering per-portion food cost over time
  • Stainless steel construction is robust and straightforward to clean down after service

The HP8000E runs on a three-phase supply and draws 13.5kW, so the electrical infrastructure needs to be in place before installation. At 168kg, it requires adequate floor loading and should be positioned with service access in mind — both for daily filtration use and periodic maintenance. Ventilation requirements will need to be confirmed with your extraction supplier based on your kitchen layout.

This fryer is best suited to quick-service restaurants, takeaways, and high-volume food operations where fried chicken is a primary product. The four-head format represents a significant production capacity, and it is worth considering whether your current or projected volume justifies this level of throughput — smaller operations may find a lower-capacity unit more appropriate, while very large sites may want to consider higher-output configurations.

If you would like to talk through whether the HP8000E is the right fit for your kitchen setup and service volume, our team is happy to help you think it through before you commit.