Henny Penny 561 Operation Manual
Model 500/561/600
SECTION 3. OPERATING INSTRUCTIONS
3-1. OPERATING COMPONENTS C1000 Controls - Reference Figure 3-1.
Fig. Item Description Function
No. No.
3-1 1 Digital Display Shows the shortening temperature, the timer countdown in
the Cook Cycle, and the selections in the Program Mode; the
temperature of the shortening can be shown by pressing
once, or twice to view set-point temperature;
if shortening temperature exceeds 425°F (218°C), the display
reads “E-5, FRYER TOO HOT”
3-1 2 This LED lights when the shortening temperature is within 5°
of the setpoint temperature, signaling the operator that the
shortening temperature is now at the proper temperature for
dropping product into the frypot
3-1 3 The timer buttons are used to start and stop Cook Cycles
3-1 4 The idle buttons are used to start an Idle Mode which reduces
the temperature of the shortening during non-use periods; press
and hold to exit the Idle Mode
3-1 5 The program button is used to access the Program Modes;
also, once in the Program Mode, it is used to advance to the
next parameter
3-1 6 & 7 Used to adjust the value of the currently displayed setting
in the Program Mode and to change set-point temperature of the
shortening
608 3-1
3-1. OPERATING COMPONENTS
(Continued)
Model 500/561/600
1
2
2
3
3
4
6
7
Figure 3-1
589
4
3-2 608
Model 500/561/600
3-1. OPERATING COMPONENTS
(Continued)
Fig. Item Description Function
No. No.
3-3 8 Frypot Holds the cooking shortening and an adequate cold zone for
collection of cracklings
3- 3 9 Lid Spring Assists in raising the lid, and then holding it open (it is covered with
a shield)
3-3 10 Condensation Drain This channels the moisture, that collects on the lid liner when the
Channel lid is opened, into the drain line and prevents the moisture droplets
from falling into the shortening
3-3 11 Lid Gasket Provides the pressure seal for the frypot chamber
3-2 12 Lid Latch A spring loaded latch that provides a positive latch to hold the lid
closed; this latch, along with the spindle assembly and lid gasket,
provides a pressure sealed frypot chamber
3- 2 13 Spindle Assembly An assembly that is tightened after the lid is latched, and applies
pressure to the top of the lid; the lid gasket then applies pressure
against the frypot rim; after building one pound of internal pressure,
the lid liner pushes a locking pin up into the locking collar, preventing the spindle from being turned while the frypot is pressurized
3-2 14 Lid Limit Stop A threaded adjustable collar used to obtain the proper
tightness between the lid gasket and the frypot rim; done by
controlling the number of clockwise rotations of the spindle
3-2 15 Deadweight This deadweight style, pressure relief valve maintains a constant
Assembly level of steam pressure within the frypot; excess steam is vented
through the exhaust stack
Failure to clean the deadweight assembly daily could
result in the fryer building too much pressure. Severe
injuries and burns could result.
608 3-3
Model 500/561/600
3-1. OPERATING COMPONENTS
(Continued)
Fig. Item Description Function
No. No.
3- 2 16 Safety Relief Valve This is an ASME approved spring loaded valve, set at 14.5 psi; if
the deadweight assembly is clogged, this safety valve releases
excess pressure, keeping the frypot chamber at 14.5 psi
(999 mbar); if this occurs, turn the main power switch to OFF to
release all pressure from the frypot
If safety relief valve activates, turn main power switch
to the OFF position. To avoid serious burns and
injuries, have fryer serviced before next use.
3-2 17 Safety Relief Valve Ring
DO NOT PULL THIS RING. SEVERE BURNS FROM
THE STEAM WILL RESULT.
3-2 18 Pressure Gauge Indicates the pressure inside the frypot
3-5
3- 2 19 Solenoid Valve An electromechanical device that causes pressure to be held in the
frypot; the solenoid valve closes at the beginning of the Cook Cycle
and is opened automatically by the controls at the end of the Cook
Cycle; if this valve becomes dirty or the teflon seat nicked, pressure
will not build up and it must be repaired
3-3 20 Drain Valve (Only the A two-way ball valve that is normally close; turn the handle to drain
Handle is Shown) the shortening from the frypot, into the filter drain pan
DO NOT OPEN THE DRAIN VALVE WHILE FRYPOT
IS UNDER PRESSURE. HOT SHORTENING WILL
EXHAUST AND SEVERE BURNS WILL RESULT.
3-3 21 Drain Interlock Switch A microswitch that provides protection for the frypot in the event an
operator inadvertently drains the shortening from the frypot while
the main power switch is on; the switch automatically shuts off the
heat when the drain valve is opened
3-4 608
Model 500/561/600
3-1. OPERATING COMPONENTS
(Continued)
Fig. Item Description Function
No. No.
3-3 22 Filter Drain Pan The removable pan that houses the filter and catches the shortening
when it is drained from the frypot; it is also used to remove and
discard old shortening
When moving filter drain pan containing hot shortening,
use extreme care to avoid burns from hot surfaces or
splashing.
3-3 23 Filter Union Connects the filter to the filter pump, and allows easy removal of the
filter and drain pan
3-3 24 Filter Valve When the power switch is in the PUMP position, this two-way
valve directs filtered shortening from the drain pan, back into the
frypot
3-3 25 Condensation Drain A hose used to route the condensation collected within the steam
Line exhaust system, to the condensation pan
3-3 26 Condensation Drain The collection point for the condensation, formed within the steam
Pan exhaust system; remove and empty periodically
3-3 27 Rinse Hose (Optional) A hand-held hose used to rinse food particles from the frypot
3-8 into the filter pan; attaches to a quick disconnect fitting
3-3 28 Gas Control Valve (Gas Controls the gas flow to the burner
Models Only)
3-6
3-7
3-4 30 Breakers-Push Button Protective devices which break the circuit when the current
29 High Temperature Limit A control that senses the temperature of the shortening; if the
temperature of the shortening exceeds the safe operating limit, this
control opens and shuts off the heat to the frypot; when the
temperature of the shortening drops to a safe operation limit, the
control must be manually reset by pressing the red reset button,
located under the control panel, behind the door
Gas Electric
Reset (Electric Models exceeds the rated value
Only)
3-7 31 Contactors (Electric Relays that route power to the heating elements; one relay is in
Models Only) series with the high limit, the other one is in series with the controls;
the standard unit uses 2 electromechanical contactors, while the
computer controlled units have one electromechanical and one
mercury contactor
3-9 32 Circuit Breaker (Single Opens the electrical circuit, and removes power to elements
608 3-5
Phase Only)
3-1. OPERATING COMPONENTS
(Continued)
16
Model 500/561/600
13
19
15
18
14
12
ELECTRIC MODEL
Figure 3-2. Operating Controls
3-6 608
3-1. OPERATING COMPONENTS
(Continued)
Model 500/561/600
11
10
9
8
28
24
27
21
25
22
20
26
23
GAS MODEL
Figure 3-3. Operating Controls
608 3-7
3-1. OPERATING COMPONENTS
(Continued)
Model 500/561/600
17
30
18
Figure 3-4.
31
29
Figure 3-7.
27
Figure 3-5.
29
Figure 3-8.
32
Figure 3-6.
3-8 608
Figure 3-9.
3-2. FILLING OR
ADDING SHORTENING
Model 500/561/600
Before the actual cooking operation and adding shortening to
the frypot, be sure frypot, 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 frypot should also be cleaned.
Refer to Cleaning the Frypot Section.
The shortening level must always be at the frypot level
indicator on the rear of the frypot (see photo on next
page). Failure to follow these instructions could result in a
fire and/or damage to the fryer.
When using solid shortening, it is recommended to melt
the shortening on an outside heating source before placing it in the frypots. The elements on electric fryers, or the
frypot surface on gas fryers, must be completely
submerged. Fire or damage to the frypot could result.
1. It is recommended that a high quality frying shortening be used
in the fryer. Some low grade shortenings have a high moisture
content and will cause foaming and boiling over.
To avoid severe burns when pouring hot shortening into
frypot, wear gloves and take care to avoid splashing.
2. The electric model 500 requires 48 lbs. (21.8 kg) of liquid
shortening, and the model 561 requires 65 lbs. (29.5 kg). The
gas model requires 43 lbs. (19.5 kg). Model 500 fryers have
2 level indicator lines inscribed on the rear wall of the frypot,
whereas the models 561 & 600 have only 1 level indicator.
The level indicator lines show the proper shortening levels.
3. Cold shortening should be filled to 1/2-inch (12.7 mm) below
a single level indicator line, and frypots with 2 level indicator
lines, cold shortening should be even with the lower level
indicator line. The shortening expands when heated and
should be at the level indicator line when the shortening is hot,
or the top level indicator line on model 500s.
608 3-9
3-3. CARE OF THE
SHORTENING
Model 500/561/600
FOLLOW THE INSTRUCTIONS BELOW TO AVOID
SHORTENING OVERFLOWING THE FRYPOT,
WHICH COULD RESULT IN SERIOUS BURNS,
PERSONAL INJURY, FIRE, AND/OR PROPERTY
DAMAGE.
1. To protect, and get the maximum life out of the shortening,
press to lower the temperature to 250° F (135° C) when
the fryer is not in immediate use. Deteriorated shortening
smokes badly, even at lower temperatures.
2. Frying breaded food products requires frequent filtering to keep
the shortening clean. The shortening should be filtered after
every 3 to 6 Cook cycles. For the best quality product, Do not
exceed 6 Cook Cycles without filtering. Refer to Filtering of
Shortening Section.
3. Maintain the shortening at the proper cooking level. Add fresh
shortening as needed.
4. Do not overload the baskets with product (12 lbs. (5.4 kg.) for
model 600 fryers; 14 lbs (6.4 kg.) for model 500 fryers and
18 lbs. (8.2 kg.) for the model 561) or place product with
extreme moisture content into baskets.
WITH PROLONGED USE, THE FLASHPOINT OF
SHORTENING IS REDUCED. DISCARD THE
SHORTENING IF IT SHOWS SIGNS OF EXCESSIVE
SMOKING OR FOAMING, OR SERIOUS BURNS,
PERSONAL INJURY, FIRE, AND/OR PROPERTY
DAMAGE COULD RESULT.
3-10 608
Model 500/561/600
3-4. PRODUCT COOKING
GUIDELINES
The following table provides the suggested frying times and temperatures
for single-stage cooking, using the Henny Penny Pressure Fryer combined with our special blends of PHT Fryer Breading Mixes.
All the suggested time and temperature settings are for a 10
pound (4.5 kg) load.
Product (size per piece) Temperature Time(Min.)
Chicken 315ºF (157ºC) 10-11
(2-1/4 lbs (1 kg), 8 or 9 pieces)
Fish 315ºF (157ºC) 3.5
(4 ozs (.11 kg))
Shrimp 315ºF (157ºC) 2
Trout 315ºF (157ºC) 5
(10 to 16 ozs (.28-.45 kg))
Pork Chops 315ºF (157ºC) 5
(4 to 5 ozs,(.11-.14 kg),
1
/2 to 3/4 ins (12.7-19 mm) thick)
Ribs 275°F) (135ºC) 14
(2-1/2 lb (1.13 kg) rack)
Cubed Steak 315ºF (157ºC) 5
(6 to 10 ozs,(.17-.28 kg),
1/4 to 1 in (6.4-25.4 mm) thick)
Veal Cutlet 315ºF (157ºC) 4
(4 ozs (.11 kg))
Potatoes 315ºF (157ºC) 8
(10 lbs (4.5 kg), cut in wedges)
608 3-11
Model 500/561/600
3-5. CHICKEN FRYING
PROCEDURES
The following is a description of the operating procedures for fryers
with the Computron 1000 controls.
1. Check to see that all control switches are off and the drain and
filter valves are in the closed position.
2. Remove the basket from the frypot and leave lid open.
3. Make sure frypot is filled with shortening to the proper level.
Refer to filling and Adding Shortening Section.
4. Make sure electrical power is connected to fryer. Gas units,
make sure gas lines are connected to fryer and gas valve is
turned on - See GAS PILOT & BURNER LIGHTING AND SHUT
DOWN PROCEDURE Section.
5. Display shows “OFF” until power switch is turned to the ON
position. Display now shows the cook time and the unit automatically goes into the Melt Cycle until the shortening temperature reaches 230°F (110°C). The control then automatically exits
the Melt Cycle.
The PFG-600 series pressure fryer has several safety devices
which shuts-down the gas supply when they are activated. The
above procedures should be followed to restart the open fryer
and if the shut down is repeated, a qualified technician should be
notified.
The Melt Cycle may be bypassed, if desired, by pressing and
holding for 3 seconds.
Do not bypass the Melt Cycle unless enough shortening has
melted to completely cover the curved surface of the gas
frypots and elements on electric fryers. If Melt Cycle is
bypassed before all gas frypot or elements are covered,
excessive smoking of the shortening, or a fire will result.
5. Once out of the Melt Cycle, the shortening is heated until
lights and the cook time is displayed.
6. Using the basket handle, thoroughly stir shortening to stabilize the
temperature throughout the frypot.
Step 6
3-12 608
7. Once the shortening temperature has stabilized at the setpoint
temperature, lower the basket into the frypot.
3-5. CHICKEN FRYING
PROCEDURES (Continued)
Model 500/561/600
8. Take the chicken parts, either 4 or 5 cut-up chickens, from the
cooler and place in a scullery sink. Wash the chicken and, at this
point, break the thigh from the joint of the backbone.
Step 8
9. Remove any excess fat from the thigh.
10. Remove the chicken from the water and drain slightly, but allow
the parts to remain moist.
Step 9
Step 11
11. If a breading machine is used, fill the breading drum with
approximately 8 to 10 pounds of PHT Breading Mix. Feed the
moist but drained pieces into the chute at one end of the breader.
12. Allow the breaded pieces to fall onto a tray as they come out of
the breader drum.
Step 12
608 3-13
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