Issue
A large chicken chain wanted to improve the holding and merchandising of their fried chicken and finger foods. They were currently were using calrods and heat lamps, but they wanted a moister, hotter product, which could be held longer and safer than their current specifications.

Addressing the Issue
They turned to Prince Castle, who had previously developed a holding bin for their sides, for advice. The holding bin, using gentle, efficient infrared energy, was able to hold biscuits and mashed potatoes longer and maintain the desired product quality. Applying that same technology, Prince Castle was certain that they could hold almost their entire menu longer with better results.

The Technology of Infrared
Calrods and heat lamps generate heat that blankets the only product's surface, which prevents the heat from reaching the entire product and can dry out the product. Infrared energy is not initially heat, but turns into heat when the energy is absorbed into the product. This allows for deeper penetration into the product, leading to more consistent temperatures across the entire product as well as better moisture retention and increased product yield .In addition, Prince Castle holding technology provides complete control of the holding environment to better adjust for the product and the holding area.

The Application
Through extensive testing of their product and a thorough review of their operations, Prince Castle was able to develop several solutions to accommodate all of their restaurants. For new stores, Prince Castle helped develop a holding solution that maximized merchandising and holding capabilities. For restaurants that had to retro-fit the holding panels into existing fabrication, Prince Castle adapted the technology so it would work perfectly in this configuration.

The food tasted as good as it looked. This chicken chain found that they could hold all of their fried products - bone-in chicken, chicken strips, hush puppies and even french fries - longer and at more consistent, safer temperatures. In addition, all product tasted better where the outside was crispy yet inside the product was moist and juicy.

So, no matter what equipment package a restaurant had, they all enjoyed the same benefits where they could proudly merchandise their food, knowing their customers would be completely satisfied.