Henny Penny 500, 561, 600 Service Manual
as
ANUFACTURED BY HENNY PENNY CORPORATION, EATON, OHIO 45320
Call 800/417-8417 toll-free in the U.S. except Ohio dial 800/762-2964 0 TbVX Number 810-450-2181
FMOl-186
Revised 9-00
Henny Penny
LIMITED WARRANTY FOR HENNY PENNY APPLIANCES
Subject to the following conditions, Henny Penny Corporation makes the following limited warranties to the
original purchaser only for Henny Penny appliances and replacement parts:
NEW EQUIPMENT:
defective in material or workmanship within two (2) years from date of original installation, will be
repaired or replaced without charge F.O.B. factory, Eaton, Ohio, or F.O.B. authorized distributor. To
validate this warranty, the registration card for the appliance must be mailed to Henny Penny within ten
(10) days after installation.
REPLACEMENT PARTS:
be defective in material or workmanship within ninety (90) days from date of original installation will be
repaired or replaced without charge F.O.B. factory, Eaton, Ohio, or F.O.B. authorized distributor.
The warranty for new equipment and replacement parts covers only the repair or replacement of the defective
part and does not include any labor charges for the removal and installation of any parts, travel or other expenses
incidental to the repair or replacement of a part.
EXTENDED FRYPOT WARRANTY:
workmanship issues for a period of up to seven (7) years from date of manufacture. This warranty shall not cover
any frypot that fails due to any misuse or abuse, such as heating of the frypot without shortening.
0 TO 3 YEARS:
issues will be replaced at no charge for parts, labor, or freight. Henny Penny will either install a
new frypot at no cost or provide a new or reconditioned replacement fryer at no cost.
3 TO 7 YEARS:
issues will be replaced at no charge for the frypot only. Any freight charges and labor costs to
install the new frypot as well as the cost of any other parts replaced, such as insulation, thermal
sensors, high limits, fittings, and hardware, will be the responsibility of the owner.
Any part of a new appliance, except lamps and fuses, which proves to be
Any appliance replacement part, except lamps and fuses, which proves to
Henny Penny will replace any frypot that fails due to manufacturing or
During this time, any frypot that fails due to manufacturing or workmanship
During this time, any frypot that fails due to manufacturing or workmanship
Any claim must be represented to either Henny Penny or the distributor from whom the appliance was
purchased. No allowance will be granted for repairs made by anyone else without Henny Penny’s written
consent. If damage occurs during shipping, notify the sender at once so that a claim may be filed.
THE ABOVE LIMITED WARRANTY SETS FORTH THE SOLE REMEDY AGAINST HENNY PENNY
FOR ANY BREACH OF WARRANTY OR OTHER TERM. BUYER AGREES THAT NO OTHER REMEDY
(INCLUDING CLAIMS FOR ANY INCIDENTAL OR CONSQUENTIAL DAMAGES) SHALL BE
AVAILABLE.
The above limited warranty does not apply (a) to damage resulting from accident, alteration, misuse, or
abuse; (b) if the equipment’s serial number is removed or defaced; or (c) for lamps and fuses. THE ABOVE
LIMITED WARRANTY IS EXPRESSLY IN LIEU OF ALL OTHER WARRANTIES, EXPRESS OR
IMPLIED, INCLUDING MERCHANTABILITY AND FITNESS, AND ALL OTHER WARRANTIES ARE
EXCLUDED. HENNY PENNY NEITHER ASSUMES NOR AUTHORIZES ANY PERSON TO ASSUME
FOR IT ANY OTHER OBLIGATION OR LIABILITY.
This manual should be retained in a convenient location for future reference.
A wiring diagram for this appliance is located on the rear shroud cover of the control panel.
Post in a prominent location, instructions to be followed in event user smells gas. This
information shall be obtainedby consulting the local gas supplier.
R USE GASOLINE OR OTHE LE VAPORS
TY OFTHIS ORANY OTHERAPPL
Keep appliance area free and clear from combustibles.
Do not obstruct the flow of combustion and ventilation air. Adequate clearance must be left all
around appliance for suffkient air to the combustion chamber.
The Model 600 Fryer is equipped with a continuous pilot. But Fryer can not be operated with
out electric power. Fryer will automatically return to normal operation when power is restored.
ante can
maintenance
re i~stal~ng or se~ci~g this e
Nominal Heat Input:
(Net)
Natural (I,,) = 2 1,l KW
Liquid Propane (I& = 2 1,l KW
(72,000 Btu/h)
(72,000 Btu/h)
Nominal Heat Input:
(Gross)
Supply Pressure:
Test Point Pressure:
Injector Size:
This appliance must be installed in accordance with the manufacturers instructions and the
regulations in force and only used in a suitable ventilated location. Read the instructions fully
before installing or using the appliance.
Natural (I& = 23,4 KW
Liquid Propane (I,,) = 23,4 KW
Natural (I& = 20 mbar
Liquid Propane (I,,) = 37 mbar
Natural (I,,) = 8,7 mbar
Liquid Propane (I,,) = 25 mbar
Natural (I,,) = 0,66 mm
Liquid Propane (I,,) = 1,04 mm
(80,000 Btu/h)
(80,000 Btwh)
atos ~e~nicQs
Consumo Caloric0 Nominal:
(Net4
Gas Natural (I& = 21 ,l KW
Propano Licuado (IJ = 21,l KW
(72,000 Btu/h)
(72,000 Btu/h)
Consumo Caloric0 Nominal:
(Bruto)
Presion De Alimentacion:
Presion En Ez Punto De Prueba:
Diiunetro Boquilla:
Este equip0 debe instalarse kkxmente en un recinto adecuadameute ventilado y conforme a las
indicaciones de1 fabricante y a las normas vigentes.
de instalar o usar este equipo.
Gas Natural (I,,) = 21,l KW
Propano Licuado (I,,) = 21,l KW
Gas Natural (I& = 20 mbar
Propano Licuado (IJ = 37 mbar
Gas Natural (I,,) = 8,7 mbar
Propano Licuado (IJ = 25 mbar
Gas Natural (I,,) = 0,66 mm
Propano Licuado (I,,) = 1,04 mm
Lea completamente las instrucciones antes
(80,000 Btu/h)
(80,000 Btu/h)
Section 1. INTRQDUCTI~N.
l-l. PressureFryer
l-2.
Proper Care
1-3. Assistance
l-4.
1-5. Safety
Model Variations
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l-l
l-l
l-l
l-2
l-2
l-2
Section 2. INSTALLATION
2-l.
2-2.
2-3.
2-4.
2-5.
2-6.
2-7.
2-8.
2-9.
Introduction
Unpacking
Mounting the Steam Exhaust Stack (Electric Models Only)
Selecting the Fryer Location
Leveling the Fryer
Ventilation of Fryers
GasSupply..
Gas Piping & Tether Installation.
Gas Leak Test
2-10. Gas Pressure Regulator Setting
2-11. Gas Pilot Lighting Procedure
2-12. Pilot Flame Adjustment
2-13. Pressure Regulator Adjustment (Gas Only)
2-14. Electrical Requirements (Electric Fryers)
2-15. Electrical Requirements (Gas Fryer)
2-16. Testingthe Fryer
2-17. Control Panel Settings
2-18. Checking the Heating Elements (Electric Fryer)
2-19.
CheckingtheTimer
2-20. Checking the Filter Pump
earings
2-22. Final Installation Check - Test Frying
2-23. Operational Checks
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2-l
2-l
2-l
2-3
2-3
2-4
2-5
2-6
2-7
2-9
2-9
2-9
2-10
2-11
2-11
2-l 1
2-12
2-12
2-13
2-13
2-14
2-14
2-15
2-16
Section 3. OPERATING INSTRUCTIONS
3-l.
3-2.
3-3.
3-4.
3-5.
3-6.
3-7.
3-8.
Introduction
Operating Controls
OperatingProcedures
Preparation
Start-Up (Preheat) Procedures
Filling or Adding Shortening
Care of the Shortening
Single Stage Frying Procedure
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3-l
3-l
3-l
3-11
3-11
3-12
3-13
3-14
3-15
e&ion 3.
3-9.
3-10.
3-11.
3-12.
3-13.
3-14.
3-15.
3-16.
3-17.
3-18.
3-19.
3-20.
3-21.
3-22.
3-23.
3-24.
3-25.
3-26.
3-27.
3-28.
3-29.
3-30.
3-31.
3-32.
3-33.
3-34.
3-35.
3-36.
(Continued)
cedure (Using’s Standard Fryer)
aintenance
ied
Chops/Veal Cutlets.
Pork Chops
ters ....................................................
....................................................
ock Lobster Tail.
tatoes ...................................................
Corn on the Cob
Cauliflower
................................................
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...................................... 3-26
Prevention
lope
lter
....................................
alve
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................................... 3-39
Chicken .......................................
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............................................ 3-42
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................................
................................. 3-33
................................ 3-37
perating Valve). .................. 3-38
...............................
................................. 3-40
ignon ...........................
.......... 3-20
tage Thermostat ...... 3-24
3-25
3-29
3-30
3-34
3-38
3-39
3-39
3-40
3-40
3-40
3-40
3-41
3-41
3-41
3-41
3-41
3-42
3-42
3-42
OOTING
4-1. Introduction
4-2.
Section 5. AINTENANCE
5-2. rangement
5-3.
5-4. aintenance Schedule
5-5.
5-6.
5-7. egulation (Two Stage) (Optional) .................
5-8. Calibrating the Standard Single Stage Thermostat. ..............
Troubleshooting
Introduction
1.
aintenance
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............................................ 4-l
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............................................... 5-l
............................................... 5-l
.........
Hints..
ontrol Panel.
egulation (Single Stage)
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.
4-l
5-l
5-l
5-2
5-2
5-3
5-5
5-6
~~~~~~
: ,,,;;;a,*
we
Section 5.
AINTENANCE (Continued)
5-9.
5-10.
5-11.
5-12.
5-14.
5-15.
5-16.
5-17.
5-18.
5-19.
5-20.
5-21.
5-22.
5-23.
5-24.
5-25.
5-26.
5-27.
5-28.
Calibrating the Optional Two Stage Thermostat
Testing the Thermostat.
Thermostat Replacement (All Models).
High Temperature Limit Control (Electric Models).
Heating Elements (Electric
Heating Contactors (Electric Models)
Gas Burner Assembly
Thermocouple (Gas Models).
Gas Control Valve
Electrical Components.
Timing Control
.............................................
Pressure Regulation/Exhaust
Filtering System.
Gas Conversion.
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............................................
Electrical Conversions
Wiring Diagrams
Introduction
Genuine Parts.
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Index of Wiring Diagrams
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odels)
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:
5-9
5-12
5-13
5-16
5-20
5-23
5-26
5-29
5-31
5-34
5-43
5-46
5-65
5-72
5-74
5-75
5-75
5-75
5-75
Section 6. PARTS INFORMATION
6-l.
6-2.
6-3.
6-4.
6-5.
6-6.
6-7.
6-8.
6-9.
6-10.
Introduction
Genuine Parts.
Model Variations
How to Find Parts.
Subassemblies
ow to Order Parts.
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S
ery ...................................................
Warranty.................................~
Index of Parts List Illustrations
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enny Distributor List
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6-l
6-l
6-l
6-l
6-l
6-2
6-2
6-3
6-3
6-3
6-4
61
The Henny Penny Pressure Fryer is a basic unit of food
processing equipment. It has found wide application in
institutional and commercial food service operations.
A combination of Pressure, Heat, and Time is automatically controlled to produce the optimum in a tasty,
appealing product.
ressure
e
Pressure is basic to this method of food preparation.
This pressure is developed from the natural moisture of
the food. The patented lid traps this moisture and uses
it as steam. Because the steam builds rapidly, the
greater part of the natural juices are retained within
the food. An exclusive operating valve vents excess
steam from the pot and maintains constant low, live
steam pressure.
Heat generated is another important factor of the pressure fryer. The normal suggested frying operation is
between 315 and 325°F. This results in energy savings
and extends the frying life of the shortening. Energy
savings is realized due to the unit’s short frying time,
low temperature, and heat retention of the stainless
steel frypot.
Time is important because the shorter the time in-
volved in frying foods results in additional economies
for the user. Foods are table ready in less time than it
would take to fry them in a conventional open-type
fryer.
As in any unit of food service equipment, the Henny
Penny Pressure Fryer does require care and maintenance. Suggestions for this maintenance and cleaning
are contained in this manual and must become a regular part of the operation of the unit.
Henny Penny Model 500/600/561
1-2. PROPER CARE For your convenience, this manual consists of the following sections:
• Table of Contents
• Introduction
• Installation
• Operation
• Troubleshooting
• Maintenance
• Wiring Diagrams
• Illustrated Parts List
• Distributor List
The conscientious use of the recommended procedures, coupled
with regular maintenance, should minimize the need for repairs to
the equipment. When such repairs are required, they may be
accomplished by following the repair steps contained in this manual.
1-3. ASSISTANCE Should you require outside assistance, just call your local indepen-
dent distributor. (Refer to distributor list in rear of this manual.)
In addition, feel free to contact our corporate headquarters in
Eaton, Ohio. Dial 1-800-417-8405 toll free, or 937-456-8405.
1-4. MODEL VARIATIONS This manual covers both gas and electric models, as well as, various
options and major accessories. Where information pertains to only
one model, it is so noted.
1-5. SAFETY The Henny Penny Pressure Fryer has may safety features
incorporated. However, the only way to ensure a safe operation
is to fully understand the proper installation, operation, and
maintenance procedures, which are contained in this manual.
1-2 1000
odel 5QOl600~561
words NOTE, CAUTION, or WARNING are used. Their
usage is described below:
The word DANGER indicates an imminent hazard
which will result in highly serious injury such as
second or third degree burns.
The word WARNING is used to alert you to a
procedure, that if not performed properly, might
cause personal injury.
The word CAUTION is used to alert you to a
procedure that, if not performed properly, may
damage the fryer.
The word NOTE is used to highlight especially
important information.
el
This section provides the installation instructions for the
electric and gas models of Henny Penny Pressure Fryers.
The fryer is shipped bolted to a wooden base and covered
with a cardboard container. Both gas and electric models
are shipped completely assembled. If ordered, optional
casters are packaged and shipped separately.
1. Cut the band from around the bottom of the carton.
2. Lift the carton from the fryer.
3. Open the lid of the fryer and remove the basket plus
all accessories.
4. Lay the fryer on its side, resting it in supports.
The fryer weighs approximately 300 pounds.
Care should be taken when lifting to prevent
personal injury.
Y
Step 8
61
5. Remove the four leg bolts from the wooden shipping base.
Remove and discard the wooden base.
6. Thread the shipping bolts back into the legs to provide leveling
adjustment feet. If ordered, install casters into the legs, with the
locking casters in front.
7. Place fryer in an upright position.
The fryer weighs approximately 300 pounds (136 kg). Use
care when lifting to prevent personal injury.
8. Unthread the cap from the operating valve.
,.$“r>
&,$
‘:Q&
NOTE
A metal shipping support is placed within the operating valve
housing to protect the orifice and weight during shipment. This
support must be removed prior to installation and start-up.
9. Remove the weight.
10. Remove and discard the metal shipping support.
11. Clean the orifice with a dry cloth.
12. Replace the weight and cap.
13. Remove the protective paper from the fryer cabinet and clean
with cloth and detergent water.
odel
5OOl6OOl56~
The proper location of the fryer is very important for operation,
speed, and convenience. Choose a location which will provide
easy loading and unloading without interfering with the final assembly of food orders.
Operators have found that frying from raw to
finish, and holding the product in warmers, provides fast continuous
service. Landing or dumping tables should be provided next to, at
least, one side of the fryer.
Keep in mind the best efficiency will be
obtained by a straight line operation, i.e. raw in one side and
finished out the other side.
Order assembly can be moved away
with only a slight loss of efficiency.
The fryer should be installed in such a way as to prevent tipping or
movement causing splashing of hot liquid shortening.
This may be
accomplished by the location of the fryer, or by restraining ties.
ode150
O/561
.
E PLE
ET-U
TC
The gas Model 600 Fryer is design certified by A.G.A. and
CGA. for installation on combustible floors and adjacent to
combustible walls.
Fryer must be installed with minimum
clearance from all combustible and noncombustible materials,
6 inches f?om side and 6 inches from
and front to back.
Sing a level placed on the flat areas around the
back.
fiypot collar, adjust the leveling bolts or casters until the unit is level.
The fryer should be located with provision for venting
into an adequate exhaust hood or ventilation system.
This is essential to permit efficient removal of the
steam exhaust and frying odors. Special precaution
must be taken in designing an exhaust canopy to avoid
interference with the operation of the fryer. Make certain the exhaust hood is designed high enough to allow
for proper opening of the fryer lid. We recommend you
consult a local ventilation or heating company to help
in designing an adequate system.
Ventilation must conform to local, state and
national codes. Consult your local fire department
or building authorities.
When installing the gas fryer do not attach an
extension to the gas flue exhaust stack. This may
impair proper operation of the burner, causing
malfunctions and possible negative back draft.
'OPERATING
CONDENSATION
PROPOSED VENTILATION HOOD
Design and dimensions may vary
from
what
is illustrated.
STEM
EXHPlJST
STACK
P
FRONT VIEW
RIGHT SIDE VIEW
GAS MODEL 600
BACK VIEW
POWER
JUNCTION
+ BOX
___
::
FlLTER ORAIN PAN
iliP
~‘ 0
f.2 Bcl’
PROPOSED VENTILATION HOOD
Design and dimensions may vary
from what is illustrated.
SOLENOI[
VALVE
--t-
:
'y&p"
FRONT VIEW
RIGHT SIDE VIEW
ELECTRIC MODEL 500
BACK VIEW
I’he gas fryer is factory available for either natural or
propane gas. Check the data plate inside the front door
If the cabinet to determine the proper gas supply reluirements.
0 not attempt to gas other than that
specified on the data plate. Conversion kits can be
installed by your distributor if required. Incorrect
gas supply could result in a fire or explosion
resulting in severe injuries and/or property
damage.
Henny Penny Model 500/600/561
2-8. GAS PIPING Please refer to the illustration below for the recommended hookup
of the fryer to the main gas line supply.
To avoid possible serious personal injury:
• Installation must conform with American National Standard Z223.1-Latest Edition National Fuel Gas Code and
the local municipal building codes. In Canada, installation
must be in accordance with Standard CGA Bl49-1&2, Installation Codes Gas Burning Appliances and local codes.
In Australia, installation must conform to Australian requirements.
• The fryer and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 1/2
PSIG (3.45 KPA).
• The fryer must be isolated from the gas supply piping system by closing its individual manual shutoff valve during
any pressure testing of the gas supply piping system at test
pressures equal to or less than 1/2 PSIG. (3.45 KPA)
• A standard 1/2 inch, black steel pipe and malleable fittings
should be used for gas service connections.
• Do not use cast iron fittings.
• Although 1/2 inch size pipe is recommended, piping should
be of adequate size and installed to provide a supply of gas
sufficient to meet the maximum demand without undue loss
of pressure between the meter and the fryer. The pressure
loss in the piping system should not exceed 0.3 inch water
column.
Provisions should be made for moving the fryer for cleaning and
servicing. This may be accomplished by:
1. Installing a manual gas shut off valve and a disconnect
union, or
2. Installing a heavy duty (design A.G.A. certified connector
which complies with the Standard for Connectors for Moveable Gas Appliances, ANSI Z21.6, or CAN/CGA 6.16 with
a quick disconnect coupling (Henny Penny Part No. 19921,
which complies with ANSI standard Z21.41, or CAN 1-
6.9. Also adequate means must be provided to limit the
movement of the fryer without depending on the connector
and quick-disconnect device or its associated piping to limit
the fryer movement.
3. See The illustration on page 2-8 for the proper connections of the flexible gas line and cable restraint.
299 2-7
MINIMUMS PlJLLof equip
ment away from wall
permissible for accessi-
iimh’,o Quick Disconnect
AVOID SHARP BENDS AND KINKS when
pulling equipment away from wall. (Maximum pull will kink ends, even if installed
properly, and reduce Connector life.)
-8.
Please refer to the illustration below
when installing cable restraint on all
moveable gas fryers.
DISCONNECT
MAXIMUM PULL
MINIMUM PULL
FOR ACCESSIBILITY ONLY
Couplings and hose
should be installed in the
same plane as shown at
left. DO NOT OFFSET
COUPLINGS-this causes
torsional twisting and
undue strain causing
premature failure.
This is the correct way to
tical traverse. Note the
Allowing a sharp bend, as
coupling.
install metal hose for ver-
single, natural loop.
shown at right, strains and
twists the metal hose to a
point of early failure at the
QUICK
DISCON-
NECT DEVICE
while extended at
l-bolt is to be secured to the building
using acceptable building construc-
tion practices.
Secure l-bolt to a building stud. DO
NOT attach to dry wall only. Also,
locate the l-bolt at the same height as
the gas service. Preferred installation
is approximately six inches to either
side of service. Cable restraint must
be at least six inches shorter than
flexible gas line.
‘x
__. .._.. , ,,’
Maintain the minimum or
larger bending diameter
between the couplings for
longest life.
Closing in the diameter at
the couplings, as shown
at right, creates double
bends causing work
fatigue failure of the
fittings..
In all installations where
“self-draining” is not
necessary, connect metal
hose in a vertical loop.
DO NOTCONNECT
METAL HOSE HORIZONTALLY . . . unless
“self-draining” is necessary, then use support on
;c);er plane as shown at
.’
Utilize elbows when necessary to
avoid sharp kinks or excessive bending. For ease of movement, install
with a “lazy” loop. Gas appliance
must be disconnected prior lo maximum movement.
inimom movement is permissible for hose
disconnection).
Prior to turning the gas supply on, be sure the
gas dial cock on the fryer gas valve is in the OFF
position.
After the piping and fittings have been installed, check
for gas leaks. A simple checking method is to turn on
the gas and brush all connections with $ soap solution.
If bubbles occur, it indicates escaping gas. In this event,
the piping connection must be redone.
Never use a lighted match
for gas leaks. Escaping gas could cause an explo-
sion resulting in severe personal injury and/or
property damage.
The gas pressure regulator-on the automatic gas valve
is factory set as follows:
Natural: 3.5 inches water column
Propane:
The following steps provide the pilot lighting procedure:
1. The gas cock dial has a dual function.
I
a. Complete control of gas to the pilot and main
burner.
b. When in the pilot position, it is the reset mecha-
nism for the automatic pilot.
10.0 inches water column
or open flame to test
2. Partially depress and turn the control gas cock dial
to the OFF position.
3. Wait a sufficient length of time to allow any gas
which may have accumulated in the burner com-
partment to escape (at least 5 minutes).
4. Turn the main power switch and the thermostat
knob to the
5. Turn the gas cock dial to the
position.
position.
6.
epress and hold gas cock dial while lighting the
pilot. Allow the pilot to burn approximately 30
seconds before releasing the gas cock dial. The pilot
should remain lighted.
Ifthe pilot does not remain lighted, repeat steps 2
and 3, allowing a longer period of time before
releasing the gas cock dial.
7. Turn the gas cock dial to the ON position.
8. With the lid open, turn the thermostat to a setting
of 200°F.
9. Listen for the gas burner ignition.
It will be an audible sound due to the gas igniting
at the gas jets within the burner.
o not leave the
seconds; damage to the frypot may result.
10. The frypot should be cleaned per the instructions in
section 3.
11. The frypot must be filled to the proper level with
shortening. Refer to paragraph 3-6.
12. The fryer is now ready for operation.
13. Turn the thermostat dial to the desired temperature.
he pilot flame is preset at the factory. If adjustment is
necessary, refer to paragraph 5-18.
on for more than 10
:,%,,I;4
The gas regulator is preset at the factory at 3.5 inch
water column for natural gas (10.0 inch for propane). If
adjustment is necessary, refer to paragraph 5-18.
The electric fryer is available from the factory wired for
208,220/240, or 440/480 volts, single or three phase, 60
Hertz service. The proper power service cable must be
ordered as an accessory or provided at installation.
Check the data plate on the inside of the fryer door to
determine the correct power supply.
This fryer must be adequately and safely
grounded. Refer to local electrical codes for correct grounding procedures. If fryer is not
adequately grounded, electrical shock could result *
A separate disconnect switch with proper capacity fuses
or breakers must be installed at a convenient location
between the fryer and the power source. (The field supply wiring to the fryer should be of the size indicated in
the data table.) It should be an insulated copper conductor rated for 600 volts and 90°C. For runs longer than 50
feet, use the next larger size wire.
Table
using for Electric Fryer
Min.
Fuse
70
90
40
50
70170
70180
40140
50150
20120
20120
V&s Phase KW
208
208
208
208
2201240
2201240
2201240
2201240
4401480
4401480
Single
Single
Three
Three
Single
Single
Three
Three
Three
Three
13.50
11.25
13.50
11.25
13.50
11.25
13.50
11.25
13.50
SUPPlY
Wire
Amps Size Size
54
65
31 8
38
51156 414
56161
30132
33135
13114
18116
4
2
6
413
818
616
12112
12112
el
The gas fryer requires 120 volt, single phase, 60
10 amp, 3 wire grounded service. The gas fryer
tory equipped wit
and plug.
DO NOT DISCONNECT THE GROUND PLUG.
This fryer MUST be adequately and safely
grounded or electrical shock could result. Refer to
local electrical codes for correct grounding
procedures or in absence of local codes, with The
National Electrical Code, ANSIlNFPA No. 70Latest Edition. Canadian models are supplied with
a terminal box, suitable for conduit connection.
In Canada, all electrical connections are to be
made in accordance with GSA C22.1, Canadian
Electrical Code Part 1, and/or local codes.
enny Penny pressure fryer was completely
checked and tested prior to shipment.
owever, it is
good practice to check the unit again after installation.
Any deviation from the following steps may result in damage to the fryer.
1. ove all switches and controls to the OFF position.
2. aise the lid.
emove all items including basket from the frypot.
4. Turn on the main power supply to the fryer using
the main circuit breaker.
5. ove the main power switch on the fryer control
panel to the POWE
The
indicator light will illuminate showing
power is present at the fryer.
el 5
1561
ny Y
lace a cool, damp cloth on the heating elements.
1.
ith the lid open, momentarily turn the thermos-
2.
tat to a setting of 200°F.
o not leave the thermostat on for more than 10
seconds whenever the elements are not covered
with shortening or the elements might be damaged.
3. Remove the cloth and check for warmth.
tep 1
4. If the cloth is warm, the heating elements are functioning.
Do not touch the heating “elements
with your
fingers or hands, or severe burns will result,.
5. If the heating elements are OK, clean the frypot per
section 3.
6. Fill frypot with shortening per section 3.
1. Turn the timer knob until the black arrow reaches
three minutes.
2. Move the timer switch to the ON position.
When the switch is turned on, you will hear a
metallic “click” sound from the solenoid valve
(item 24, figure 3-l). This sound tells you the
valve is energized and in the “closed” operating
position.
step 2
The timer indicator light will illuminate.
The red arrow will move toward “0”.
3. When the red arrow reaches”50”:
A buzzer will sound.
The timer indicator light will go off.
You will once again hear the metallic “click”
sound from the solenoid valve. This will indicate
it has de-energized and is in the “open” position.
4. Move the timer switch to the OFF position.
The buzzer will stop.
The red arrow will return to the original present
time - in this case three (3) minutes.
1. Open the front door of the fryer.
2. Loosen the filter union connection (item 28, figure
3-l).
urn the main power switch to the PUMP position.
Open the filter valve. You will hear the electric
motor running.
Only run the pump for a few seconds.
I
4. Place your thumb over the open filter union flare.
You should feel suction. Close the filter valve. Turn
off the pump.
The electric motor bearings are permanently lubri-
0 NOT LUBRICATE.
This completes the testing cycle. If any of the functions
did not occur, recheck the installation. If a problem
persists, refer to other sections of this manual or call an
enny Penny distributor.
enny
he final check to insure a proper installation involves
test frying. This gives the installer an opportunity to
observe the actual cooking operation of the pressure
fryer.
efore the actual cooking operation and adding
shortening to the fry-pot, be sure fry-pot, filter
screen assembly, and drain pan are cleaned. Filter
screen assembly and drain pan should be cleaned
with soap and hot water and thoroughly dried
before reassembling. At this time the fry-pot should
also be cleaned. &efer to paragraphs 3-15 & 3-16
in the “Operation”
section of this manual.
1. Set the thermostat knob at 320°F.
The temperature indicator light will go off when
the shortening is up to the temperature setting.
Step
1 2. Set the main timer to eight minutes.
3. Cut up 3 to 5 pounds of unpeeled potatoes into ‘/z to
% inch wedges.
4. Place the wedges in a pan of water.
5. Drain off the water and bread the wedges -bread-
ing is normally available at the store.
6. Thoroughly stir the shortening for even heating.
7. Place the standard fry basket into the frypot.
8. Carefully drop the breaded wedges into the hot
shortening.
Use care to prevent burns caused by splashing
shortening.
Do not place the potato wedges into the fry
basket, then into the shortening. To do so will
cause the breaded wedges to stick together.
Ste
.
e sure the li
latched.
10. Turn the spindle clockwise until the lid is securely
sealed. The two red knobs should line up in front.
Lid must be latched properly and red balls aligned,
or severe burns will result.
urn main timer on.
You have completed the steps to start the cooking process. The following operations should be observed.
1. Check to see that the indicator needle in the pressure gauge is reading in the “Operating Zone.”
If pressure does not build, see the possible causes
listed in Section 4 Troubleshooting.
2. Check the drain valve and filter valve for leaks.
3. At the end of eight minutes:
The timer buzzer will sound.
The fryer will automatically depressurize.
en
Y
4. Turn the timer switch to the OFF position.
The red arrow will reset to the previous time setting, in this case 8 minutes.
5. When all the steam pressure has exhausted (observe pressure gauge) open the lid.
6.
ang the fry basket on the side of the pot to drain.
7. After draining 3-5 seconds, dump potato wedges on
a tray.
eplace the fry basket back into the shortening.
If all the above functions have performed satisfactorily,
the fryer is ready for operation.
All operators, as well as management personnel,
must thoroughly read and understand the Operation Section prior to putting the fryer into operation. Failure to adhere to these instructions
could result in serious bodily injury or property
damage.
This section provides the daily operating procedure for
1
your pressure fryer.
ead Section
and this section
before operating the fryer. Also, refer to Section 2 to be
sure the fryer has been properly installed and tested.
The arrangement of this section is:
An illustration and explanation of all operating
controls.
Step-by-step operating procedures.
aily maintenance procedures.
Food preparation recipes.
3-1
Figure
identifies and describes the function of all
the operator controls and the major components of the
pressure fryer.
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