Henny Penny 500, 600 Installation Manual
SECTION 2. INST ALLA TION
Model 500/600
2-1. INTRODUCTION
2-2. UNP ACKING
INSTRUCTIONS
This section provides the installation instructions for the Henny Penny
pressure fryer.
Installation of this unit should be performed only
by a qualified service technician.
Do not puncture the fryer with any objects such
as drillsor screws as electrical shock or component damage could result.
1. Cut the bands from around the carton.
Any shipping damage should be noted in the
presence of the delivery agent and signed prior
to their departure.
2. Lift the main carton off the fryer.
3. Remove the inside packing from the fryer.
4. Open fryer lid and remove the basket plus all the accessories.
5. Open front door and remove the condensation drain pan.
6. Unscrew the filter union and remove the filter drain pan.
710 2-1
Model 500/600
2-2. UNP ACKING
INSTRUCTIONS
(Continued)
7. Close the front door .
T ake care when moving the fryer to prevent personal
injury . The fryer weighs approximately 300 lb (136 kg).
8. Tilt the fryer to one side so one side of the fryer frame is raised up
off of the skid.
9. While one person holds the unit, another person hits the vertical
wooden supports with a hammer pushing them under the fryer.
10. Return the fryer to fully upright.
11. Open front door, remove two vertical supports and a horizontal
support and close the front door.
12. Unlock all 4 casters.
13. Lift fryer up so casters are above the skid, move the fryer off the
skid, and set the fryer on the floor.
2-2 710
Model 500/600
2-2. UNP ACKING
INSTRUCTIONS
ORIFICE
Figure 2-1
14. Prepare deadweight valve assembly for operation.
A metal shipping support is installed inside the deadweight valveassembly and must be removed prior to
installation and startup,or unit will NOT build pressure.
15. Unscrew the deadweight cap.
16. Remove the deadweight.
17. Remove and discard the shipping support.
18. Clean the deadweight orifice with a dry cloth.
19. Replace the deadweight and secure the deadweight cap.
20. Remove the protective paper from the fryer exterior and clean
with the surfaces with a cloth, soap and water.
2-3. SELECTING THE
FRYER LOCATION
The proper location of the fryer is very important for operation,
speed, and convenience. Choose a location which provides 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 ef ficiency 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 . T o properly service the fryer , 24 inches (60.96 cm) of
clearance is needed on all sides of the fryer. Access for servicing can
be attained by removing a side panel. Also, at least 6 inches (15.24
cm) around the base of the gas units is needed for proper air supply
to the combustion chamber.
To avoid a fire, install the fryer with minimum clearance
from all combustible and noncombustible materials, 6 inches
(15.24 cm) from side and 6 inches (15.24 cm) from back. If
installed properly, the gas fryer is designed for operation on
combustible floors and adjacent to combustible walls.
To avoid fire and ruined supplies, the area under the fryer
should not be used to store supplies.
710 2-3
2-3. SELECTING THE
FRYER LOCATION
(Continued)
Model 500/600
T o prevent sever e burns from splashing hot shortening,
position and install fryer to prevent tipping or movement.
Restraining ties may be used for stabilization.
2-4. LEVELING THE FRYER
2-5. VENTILATION OF
FRYER
For proper operation, the fryer should be level from side to side
and front to back. Place a level on the flat areas around the frypot
collar, then adjust the leveling bolts or casters until the unit is level.
FAILURE TO FOLLOW THESE LEVELING INSTRUCTIONS CAN RESUL T IN SHOR TENING OVERFLOW ING THE FR YPOT WHICH COULD CAUSE SERIOUS
BURNS, PERSONAL INJUR Y , FIRE, AND/OR PROPERTY DAMAGE.
The fryer must be located with provision for venting into adequate
exhaust hood or ventilation system. This is essential to permit efficient
removal of the flue gases and frying odors. T ake special precautions
in designing an exhaust canopy to avoid interference with the operation of the fryer. W e recommend you consult a local ventilation or
heating company to help in designing an adequate system.
V entilation 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 backdraft.
2-4 803
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