2024-03-15

Cook & Hold OR COB Henny Penny | The Vault

Cook & Hold OR COB Henny

Penny
This CSL covers the standards for; breading up, loading, cooking and holding Original Recipe® Chicken on
the Bone (COB) in the 8 head Henny Penny (580, 590 & Velocity) cooker.
Introduction
Colonel Harland Sanders introduced Original Recipe® Chicken with its secret blend of 11 herbs and spices
in 1939. Original Recipe products are pressure fried with specific cook cycles for a soft golden brown
coating and tender, juicy meat on the inside.

Breading Original Recipe® COB (7-10-7)

Breading OR 9 Cut - Training

Breading Quality Overview

Bread up as quickly as possible.
Do not handle chicken pieces more than you have to, it knocks the breading off.
Make sure breaded chicken is put in the cooker within two minutes of the last piece being
breaded. This stops the dip from soaking through the breading and resulting in poor quality
coating.
Do not rub breading from your hands into the breading bins. This makes unwanted doughballs.
Sift the breading at the end of each round.

Time to wash & sanitise your hands, then put on your red apron.

Fill Bain-Marie with Water & Check Original Breading

Fill clean bain-marie to indent line with cold water and place in breading table.
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 Check breading bin is at least half full with Original Breading.

Press EXIT Cool

Press EXIT COOL and/or the correct product / quantity key to heat the cooker to the correct drop
temperature.

Break Out COB and Place in Dip Basket

Empty one bag of COB at a time onto the breaking out half rack and tray as only one bag of
product can be breaded up at a time.
Check each piece and place into the dip basket.
Follow the KFC standards in the breaking out CSL.

Roll Chicken Pieces in Dip Basket

Roll the dip basket outward, upward and towards you 2 or 3 times to separate chicken pieces.

Lower Dip Basket, Lift & Drain

Lower the basket into dip water, to cover all pieces of COB .
Using the handle move dip basket half way around the bain-marie
Move handle back again.
Lift the basket out of the bain-marie and drain for 3 or 4 seconds.

Roll 7 Times
Roll the basket over the bain marie or rack and tray. Quickly move it outward, upward and
towards you 7 times to remove excess water and juices and separate all pieces of COB.

Why do I Roll Over the bain marie?

If you do it over the breading the flour will get too wet and make too many doughballs.

Spread Chicken Pieces Over Breading

Tip the chicken out of the dip basket, spreading evenly across the breading bin.
Using your hands spread out any clumped pieces of chicken.
Return the dip basket onto the rack & tray.

Scoop & Fold 10 Times

Using both hands scoop under the breading and then fold the mixture towards you 10 times.
Start from the left-hand side of the breading bin, move to the middle and then the right hand
side of the bin, repeating this action and finishing the 10th fold in the middle.
It is important to keep the pieces spread out in the breading during this action.

Press 7 Times
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 Using two hands press firmly onto breading for a total of 7 times .
Start from top left corner, then top middle, top right, bottom right, bottom middle, bottom left
and finally the centre of the breading bin.

Shake & Tap

Pick up any two pieces of chicken, except drums, in each hand.
Gently shake the pieces down once and gently tap heels of hands together once.
Smooth skin.
Fold any excess skin under.

Fold & Lock Wings

Take the wing tip and fold under the elbow joint to lock into place.
Open slightly to allow oil flow during cooking and to ensure there is no doughy centre.

Double Bread Drums

Pick up the drums with the thumb and forefinger, shake down once and gently tap heels
together once.
Smooth the skin over the meat.
Holding a drum, circle the hock with the thumb and forefinger, gently twist the skin over the
hock a quarter turn away from you to remove any air gap. This will remove any remaining air
and help prevent splitting.
Move the drum to the side and repeat the steps for all drums.
Put the breaded drums in the dip basket and dip the basket into the water. Do not jiggle the
basket!
Lift and drain 10 seconds. This will stop too much breading being picked up in the next stage.
Put the drums in the breading.
Scoop and fold once, then press down to coat drums with breading.
Pick up drums in each hand and shake once, gently tap heels of hands together once.

Double breading of drums is done to hide any "explosions". That is when the meat splits
along the bone during cooking.

COB Placement & Load into Frame

8 Head Henny Penny Shelf Loading

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 Number of Heads Number of Shelves Shelves Used

8 head 4 Use all shelves

6 head 3 Leave bottom shelf empty

4 head 2 Leave top & bottom shelves empty

2 head 1 Leave top 2 & bottom shelves empty

Check & discard any time tags on racks before placement of chicken.
Place chicken pieces bone down.
Wait until all racks have been breaded before loading into the cook basket.
Never load more than 2 head of Houston or TCD with 9 Cut.
Load the racks of breaded chicken into the 8 head cooking frame from the bottom position
upwards.
Alternate the racks as you load the 8 Head Henny Penny cooking frame so that the thighs face
the front of the cooker on the first runner and the back of the cooker for the next runner.
Repeat alternating racks until the basket is full.
Push the racks in as far as they will go.
Place cover rack into the runner above the top of 9 cut chicken to stop pieces from floating while
they are cooking.

Cook OR COB
Cook Chart

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 Cooker Quantity Cook time Cooker temp.

8 Head Henny Penny (580/590) 2 head 14:15 166°C

4 head 13:45 168°C

6 head 13:45 176°C

8 head 14:00 180°C

8 Head Henny Penny Velocity 2 head 14:15 166°C

4 head 13:45 168°C

6 head 13:45 174°C

8 head 14:00 176°C

Close Lid
Refer to the equipment CSL for standards on closing lid.

Press Correct product Button

Press button for cook cycle to begin.
Make sure countdown timer has started.
Do Not press any other button until cook cycle has finished.

Clean & Sanitise

To Prevent Cross Contamination- Use a red chux sprayed with General Purpose solution to wipe off flour
from cooker, make sure you wipe:
faceplate
handle
handlebar
top of cooker

End Cook Cycle

DO NOT OPEN LID UNDER PRESSURE

Do not open the lid until all pressure has been released from the cooker.
If the lid is opened before the end of the cycle, hot oil can spray out and burn Team
Members in the immediate area around the cooker.

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 Hold the handles firmly at all times. Keep the lid from springing up after the first quick lift.

Time to remove red apron, then wash & sanitise hands.

Remove Hot Tray

About 1 minute before the end of the cycle, take a hot tray from the upright holding cabinet.
Place hot tray on the front of the Henny Penny.

Press Product Button to End Alarm

The alarm sounds automatically.
When alarm sounds, display reads “donE”, press button under flashing light to end the cooking
cycle.
Display changes to “CooL” or "FILR".
Wait for pressure to drop before opening lid.

Open Lid & Drain 15 Seconds

Open the lid, then raise the lid all the way up. Refer to Equipment CSL for standards on opening
lid.
Let the oil drain for 15 seconds before removing product.

Unload Racks
Use two rack handles to remove the cover rack; set it aside.
Use the rack handles to unload the racks from the top downwards.
Place two racks (where possible) on a hot tray.

Leave Cooker in Cool Mode or Press Exit Cool

Cooker is left on COOL if the next round is more than 10 minutes away; this helps the oil to last
longer because it is not heating unnecessarily.
If cooking another round of product in less that 10 minutes, press exit cool, the product and
amount you are going to cook to begin preheat.
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Record Hold Time & Store OR COB
Hold Chart

Product Holding Unit/Method Product Hold Time

Temperature

Original Recipe® - Upright holding cabinet set at 82°C CCP >88°C 90 minutes
COB - On rack over perforated tray in HCW5- (fresh)
water 66°C Above 60°C 60 minutes
(frozen)

Record Hold Time

Record hold time on a time tag or use the time tag printer.
Secure the time tag with both holes locked into the rack once it has been removed from the
cooker and on a tray.
This prevents the tag becoming a foreign object.

Placing the time tag in the corner of a rack will help reduce them ending up in customer’s
orders.

Store in Holding Cabinet

Move trays to the upright holding cabinet or henny penny display cabinet.
If placing in the Henny Penny display cabinet place on a perforated tray.
Let the chicken drain in the either holding cabinets for 5 minutes before serving.

Record Quantity Cooked

Record the quantity cooked on the Management Projection and Control (MP&C) Sheet.
Discard any leftover product when expired.

Discard Expired Product & Time Tag

Discard any leftover product when expired.
Remove & discard the time tag with expired product or when rack is empty.
The time tag must be removed prior to placing the rack at the breading table, time tags should
never be on empty racks at the breading table.

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