Henny penny 580 KFC User Manual
Global Foochervice Solutions
1
Henny Penny
Pressure Fryer __
* .
l
odel 580 KFC . . .
.
Henny Penny Model 580
HENNY PENNY 8 HEAD PRESSURE FRYER
Model 580 Electric Fryer
SPECIFICATIONS
Height 60" (155 cm)
Width 24" (61 cm)
Depth 41" (104 cm)
Floor Space Approximately 7 sq. ft. (.65 sq. m.)
Pot Capacity 8 Head of chicken (22 lbs.)(9.9 Kg.)
100 lbs. shortening (45.4 Kg.)
Electrical 120/208 VAC, 3 Phase, 50/60 Hz, 47.2 Amp, 17 KW
120/240 VAC, 3 Phase, 50/60 Hz, 40.9 Amp, 17 KW
200 VAC, 3 Phase, (Delta) 50/60 Hz, 49.1 Amp, 17 KW
240 VAC, 3 Phase, (Delta) 50 Hz, 40.9 Amp, 17 KW
380 VAC, 3 Phase, 50 Hz, 25.8 Amp, 17 KW
415 VAC, 3 Phase, 50 Hz, 23.7 Amp, 17 KW
Heating Two 8,500 Watt Electric Immersion Elements
Pressure 12 PSI operating pressure (827 mbar)
14.5 PSI safety relief pressure (999 mbar)
Shipping Weight Approximately 600 lbs. (226.8 Kg.)
NOTE
A data plate, located on the right side panel, gives the information of the type of fryer,
serial number, warranty date, and other information pertaining to fryer. Also, the serial
number is stamped on the outside of the cookpot. See figure below.
FM01-305
Revised 04-13-07
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.
Section 1.
INTRODUCTION
l-l.
l-2.
l-3.
l-4.
PressureFryer
Proper Care
Assistance
Safety ...................................................
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l-2
Section 2.
Section 3.
INSTALLATION
2-l.
2-2.
2-3.
2-4.
2-5.
2-6.
2-7.
2-8.
Unpacking Instructions
Selecting the Fryer Location
LevelingtheFryer
Ventilation of Fryer
Electrical Requirements
Testing the Fryer
OperationalChecks
International Electrical Requirements
OPERATION
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3-l. Operating Controls
3-2.
3-3.
3-4.
3-5.
3-6.
3-7.
3-8.
3-9.
3-l 0.
LidOperation
Melt Cycle, Operation
Filling or Adding Shortening
Filtering Instructions
Switches and Indicators
Fryer Power Mode
Mode Selection to Filter Shortening
start-up
Cleaning the Frypot
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2-l
2-5
2-5
2-5
2-5
2-5
2-6
2-6
2-7
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3-l
3-3
3-5
3-5
3-6
3-8
3-9
3-9
3-10
3-l 1
Section 4.
Section 5.
TROUBLESHOOTJNG
4-l.
4-2.
Introduction
Troubleshooting
MAINTENANCE
5-l.
5-2.
5-3.
5-4.
5-5.
5-6.
5-7.
5-s.
5-9.
5-10.
Introduction
Arrangement
Maintenance Hints
Electrical Components
High Temperature Limit Control
FuseHolders
Cook/PumpSwitch
Contactors
Heating Elements
Drain Switch
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4-1
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5-l
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5-2
5-4
5-5
5-6
5-8
5-10
Henny Penny Model 580
TABLE OF CONTENTS
Section Page
5-11. Temperature Probe...................................................................................... 5-10
5-12. Complete Control Panel.............................................................................. 5-12
5-13. Pressure Regulation .................................................................................... 5-12
5-14. Preventive Maintenance.............................................................................. 5-13
5-15. Reversing the Lid Gasket............................................................................ 5-13
5-16. Lid Counterweight ...................................................................................... 5-14
5-17. Pressure Pads .............................................................................................. 5-16
5-18. Lid Adjustment ........................................................................................... 5-16
5-19. Adjusting the Magnet Plate (SN: GG015JJ and below) ............................ 5-18
5-20. Solenoid Valve Replacement ...................................................................... 5-18
5-21. Operating Control Valve............................................................................. 5-20
5-22. Removal & Cleaning of Safety Valve ........................................................ 5-21
5-23. Pressure Gauge............................................................................................ 5-22
5-24. Drain Valve................................................................................................. 5-23
5-25. Nylatron Strips ............................................................................................ 5-24
Section 6. PROGRAMMING ................................................................................................ 6-1
6-1. Basic Programming Sequence .................................................................... 6-1
6-2. Cook Cycle.................................................................................................. 6-1
6-3. Error Codes ................................................................................................. 6-2
6-4. Special Programming Modes...................................................................... 6-2
6-5. One Step KFC Parameters .......................................................................... 6-3
6-6. Test Procedures........................................................................................... 6-3
6-7. Special Functions........................................................................................ 6-4
Parts Section................................................................................................ 6-5
Wiring Diagrams......................................................................................... 6-20
SMS Programming (If Applicable)............................................................. 6-34
ii 302
ode!
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.
Pressure is basic to this method of food preparation.
The 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 operation valve vents excess
steam from the pot and maintains constant live
steam pressure.
Heat generated is another important factor of the
pressure fryer. Energy savings is realized due to the
unit’s short frying time, low temperature, and heat
retention of the stainless steel cookpot.
Time is important because the shorter time involved
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. Requirements for the maintenance
and cleaning are contained in this manual and must
become a regular part of the operation o. the unit at
all times.
Should you require outside assistance, just call
l-800-417-8417, or 937-417-8417.
The Henny Penny Pressure Fryer has many safety features
incorporated. However, the only way to ensure a safe operation
is to fully understand the proper installation, operation, and
maintenance procedures. The instructions in this manual have
been prepared to aid you in learning the proper procedures.
Where information is of particular importance or safety
related, the words DANGER, WARNING, CAUTION, and
NOTE 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, loss of sight, and other permanent injuries.
The word WARNING is used to alert you to a
procedure, that if not performed properly, might cause
personal injury, such as burns and/or loss of sight, and
damage to the fryer.
The word CAUTION is used to alert you to a procedure
that, if not performed properly, may damage the fryer,
or product.
The word NOTE is used to highlight especially important information.
1. Cut‘&nd remove the metal bands from the carton.
2. Remove the carton lid and lift the main carton off the
fryer.
3. Remove corner packing supports (4).
4. Cut and remove the metal bands holding the fryer to the.
pallet.
Do not unlatch the lid before completion of steps 5, 6,
and 7.
5. Remove the fryer from the pallet. See page 2-3.
The fryer weighs approximately 600 lbs. (273 KG).
Extreme care should be taken when moving the fryer
to prevent personal injury.
6. Remove rear cover.
7. Load the Counterweight Assembly. See page 2-4.
8. Replace rear cover.
9. Cut warning tags from the lid assembly. The lidmay now
be unlatched.
10. Prepare the deadweight valve for operation.
The metal shipping support is placed inside the
deadweight valve housing to protect the orifice and
weight during shipment. This support must be removed
prior to installation and start-up.
A. Unthread the top cap.
B. Remove the round weight.
C. Remove and discard the shipping support.
D. Clean the orifice with a dry cloth.
E. Replace the weight and secure the top cap.
11. Open lid and remove packing and racks from inside of
cookpot.
12. Remove the protective paper from the fryer cabinet. It
is necessary to clean exterior surface with a damp cloth.
WARN I NG
THE FRYER WEIGHS APPROXIMATELY 600 LBS.
CL273
WHEN MOVING THE FRYER TO PREVENT
PERSONAL INJURY.
KG) . EXTREME CARE MUST BE TAKEN
6 REMOVE REAR COVER -
0
WEIGHT SEGMENTS
MUST BE INSTALLED
PER INSTRUCTIONS
CONTAINED THEREIN
BEFORE ATTEMPTING
TO UNLATCH LID.
PALLET ONTO RAMP.
ORIENT CASTERS
SLIGHTLY 8 KNOCK OUT
,RUBEJER PADS (2). -
TYPICAL BOTH SIDE5
IN SIDEWAYS
PROP UP A RAMP FOR EACH
CASTER ON THE SELECTED SIDE.
1 REMOVE ACCESSORY
-0
BOXES FROM FRONT.
), “-
E 2 BOLTS
MARKED “A” TO
RELEASE FRAME
AFTER INSTALLING
WEIGHT
INSERT 6TH ti
7TH SEGMENT
INSERT 4TH !Z
STH SEGMENT
INSERT 2ND 5%
3RD SEGMENT
SEGMENTS.
INSERT IST
SEGMENT
WARNING!
x EACH WEIGHT SEGMENT
18 LBS.
m ALL SEGMENTS ARE IDENTICAL.
33~ ALL SEGMENTS MUST BE INSTALLED AND
SECURED
TO UNLATCH LID.
(8.1 KG> - HANDLE WITH CARE.
IN
THE FRAME BEFORE ATTEMPTING
WEIGHS
APPROXIMATELY
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 straight line operation, i.e. raw in one side
and finish out the other side. Other assembly can be moved away
with only a slight loss of efficiency.
For proper operation, the fryer must be level from side to side and
front to back. Using a level placed on the flat areas around the frypot
collar, adjust the leveling bolt or casters until the unit is level.
The fryer should be located with provision for venting into 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 allows for proper open
ing of the fryer lid. We recommend you consult a local ventilation or
heating company to help in designing an adequate system.
The electric fryer is available from the factory wired for 208/120,
240/120 volts, three phase 60 Hz. service. The power cord may be
already attached to the fryer, or provided at installation. Check the data
plate on the right side of the fryer to determine the correct power
supply.
This fryer must
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. 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.
The main power nce does not disconnect
all line conductors. This appliance must be equipped with an
external circuit breaker which will disconnect all ungrounded
conductors.
ly grounded. Refer to
Each Nenny Penny pressure fryer was completely checked and
tested prior to shipment. However, it is good practice to check
the unit again after installation.
1. Cook a round of product.
2. Check to see that the indicator needle in the pressure
gauge is reading in the “Operating Zone”.
Should the pressure gauge read beyond the “Operating
Zone” turn the Power/Pump switch to the “OFF” position and refer to the Operation Control Valve Section.
Continued use of the unit at this high pressure could
result in serious injuries and severe burns.
3. Make sure lid gasket is not leaking, and no steam is coming
from safety relief valve.
4. Check the drain valve and fill line check valve for leaks.
5. Depressurization starts before end of cycle.
6. At the end of the cook cycle:
e The control will sound off by beeping.
7. Push the cycle button.
8. When all the pressure has exhausted (observe pressure
gauge) open the li
DO NOT ATTEMPT TO OPEN LID UNTIL THE
RESSURE DROPS TO ZERO. Opening the lid when
the cookpot is pressurized will allow hot shortening and
moisture to escape from the cookpot, resulting in severe
burns.
9. Let rack hang for 3-5 seconds, then proceed to take out
racks of chicken and place onto a bun pan.
If all the above functions have been performed satisfactorily
the fryer is ready for operation.
All operators, as well as maintenance and management
personnel, must throughly 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.
Units being used outside the United States may not be shipped
with the power cord attached to the unit because of the
different wiring codes. The fryers are available from the
factory wired for 208,240,380 and 415 volts, 3 phase, 50 Hertz
service. A terminal block is mounted inside the fryer for the
cable wiring. A decal on the inside of the right side panel will
help in the wiring of the unit.
To install the power cord, follow these procedures:
1. Remove the side panel from the right side of the unit.
2. Remove the front panel, behind the filter knob and quick
disconnect.
3. Thread the cable through the strain relief on the junction
box.
4. Attach the wires to the terminal block according to the
wiring diagram on the side panel.
5. Pull the slack out of the cable and tighten the screws on
the strain relief.
6. Pull the slack out of the cable and secure it with the clamp
on the back of the cookpot.
Be sure the cable doesn’t sag, or it could interfere with
the use of the portable filter.
7. Pull the slack out of the cable and secure it with the clamp
on the frame, at the rear, right leg of fryer.
Be sure enough slack is out of the cable so it doesn’t
extend out past the portable filter stop bracket at the
bottom of the fryer frame. The cable could interfere
with the portable filter, not allowing it to be pushed
all the way in. This could cause hot shortening to spill
onto the floor.
8. Wiring the fryer is now complete.
FAILURE TO FOLLOW THESE INSTRUCTIONS CAN RESULT IN SHORTENING
OVERFLOWING THE COOKPOT, WHICH COULD CAUSE SERIOUS BURNS,
PERSONAL INJURY, FIRE AND/OR PROPERTY DAMAGE.
@
THE SHORTENING MAY
START UP PROCEDURE.
.
e
FILTER THE SHORTENING AT LEAST TWICE A DAY.
a
FILTER ONLY WHEN “COOL” IS DISPLAYED.
e
BRUSH ALL CRACKLINGS FROM COOKPOT SURFACES AND THE COLD
ZONE DURING THE FILTERING PROCESS.
b
MAKE SURE THE COOKER IS LEVEL.
BE CERTAIN THE SHORTENING IS NEVER ABOVE THE UPPER COOKPOT
“FILL” LINE.
0
USE RECOMMENDED PRODUCT LOAD SIZE IN BASKET.
FOR ADDITIONAL INFORMATION ON THESE INSTRUCTIONS REFER TO THE
HENNY PENNY SERVICE M L AND THE KFC CONFIDENTIAL
OPERATIONS MANUAL (,(C
NG THE MORNING
GE
Henny Penny Model 580
SECTION 3. OPERATION
3-1. OPERATING CONTROLS
1 Power/Pump Switch The Power/Pump Switch is a three way switch with center
"OFF" position. Move the switch to the position marked
"POWER" to operate the fryer. Move the switch to the
position marked "PUMP" to operate the optional portable
filter pump. These conditions are covered later in this section.
2 Frypot This reservoir holds the cooking shortening.
3 Cooking Rack This stainless steel rack consists of five shelves which
contain the food product during and after frying.
4 Lid Gasket The lid gasket provides the pressure seal for the frypot
chamber.
5 Deadweight Valve The dead weight style operating pressure relief valve is used
to maintain a constant level of steam pressure within the
frypot. Any excess steam pressure is vented through the
exhaust stack.
6 Safety Relief Valve The safety relief valve is an ASME approved spring loaded
valve set at 14.5 psi. In the event the operation valve
becomes obstructed, this safety valve will release excess
pressure, keeping the frypot chamber at 14.5 psi. If this
occurs, turn the Power/Pump switch to the "OFF" position to
release all pressure from the frypot.
7 Safety Relief Valve THE RING IS NOT TO BE PULLED.
Ring
Severe burns from the steam will result.
8 Pressure Gauge The pressure gauge indicates the pressure inside the cookpot.
402 3-1
Henny Penny Model 580
9 Solenoid Valve The solenoid valve is an electro-mechanical device that
causes pressure to be held in the frypot.
The solenoid valve closes at the beginning of the frying cycle
and is opened automatically at the end of the frying cycle. If
this valve should become dirty or the teflon seat nicked,
pressure will not build up and it must be repaired per the
maintenance section.
10 Drain Valve The drain valve is a two-way ball valve. It is normally in the
closed position. Pull the knob out to drain the shortening
from the frypot into the filter drain pan.
DO NOT OPEN THE DRAIN VALVE WHILE
FRY POT IS UNDER PRESSURE. Hot shortening
will exhaust from this valve. Severe burns will result.
11 Drain Interlock The drain interlock switch is a microswitch that provides
Switch protection for the frypot in the event an operator
inadvertently drains the shortening from the frypot while the
main switch is in the POWER position. The switch is
designed to automatically shut off the heat when the drain
valve is opened.
12 Condensation The condensation drain pan is the collection point for the
Drain Pan condensation formed within the steam exhaust
system. It must be removed and emptied periodically.
3-2 402
Henny Penny Model 580
3-2. LID OPERATION
To close lid:
1. Lower the lid until lid latches into place.
1
2. Pull lid handle forward until it stops.
2 3. Lift up on the lid handle until it stops.
3
4
5
4. Bring lid handle out towards
you until it stops.
5. Push lid handle down, locking lid in place.
DO NOT ATTEMPT TO OPEN LID UNTIL THE
PRESSURE DROPS TO ZERO. Lid is locked when fryer
is under pressure. Do not attempt to force the lid latch or
open the lid while under pressure. Opening the lid when
the cookpot is pressurized will allow hot shortening and
moisture to escape from the cookpot, resulting in severe
burns.
501 3-3
Henny Penny Model 580
3-2. LID OPERATION (Continued) To open lid:
DO NOT ATTEMPT TO OPEN LID UNTIL THE
1 PRESSURE DROPS TO ZERO. Lid is locked when fryer
is under pressure. Do not attempt to force the lid latch or
open the lid while under pressure. Opening the lid when
the cookpot is pressurized will allow hot shortening and
moisture to escape from the cookpot, resulting in severe
burns.
1. Gently raise handle until it stops.
2
2. Push handle back until it stops.
3. Lower handle.
3
DO NOT raise the lid with the handle in the up position.
Lower the handle before attempting to raise the lid, or
damage to the lid could result.
4
4. Push handle back.
5. Unlatch the front lid latch and raise lid with handle.
5
3-4 501
If the shortening is below 185 “F (85 “6) with the Power/Pump
Switch in the “Power” position, the fryer will enter the melt
cycle. The shortening is heated slowly to prevent scorching
of the shortening. The display will read “LO” and the heat
will cycle, 10 seconds on, 30 seconds off, to ensure slow melting
of shortening. No other buttons on the control panel will
operate except the Power/Pump Switch.
Should you require outside assistance, just call
1-300-543-6243, or Ohio, l-800-762-2964.
1. It is recommended that a high quality frying shortening
be used in the pressure fryer. Some low grade shortenings have a high moisture content and will cause foaming
and boiling over.
2. If a solid shortening is used, it can be melted into a liquid
first, then poured into the cookpot. Attempting to melt
solid shortening in the cookpot may cause burning or
scorching of the fresh shortening.
GLOVES SHOULD BE WORN AND CARE MUST
E TAKEN WHEN POURING HOT SHORTENING.
Severe burns could result. Also, when adding fresh
shortening to existing shortening, care must be taken
to avoid splashing or severe burns could result.
3. The electric model requires 100 lbs. The pot has three level
indicator lines inscribed on the rear wall of the eookpot
which show when the heated shortening is at the proper
level.
4. Cold shortening should be filled to l/z inch below lower
indicator.
3-5
The Henny Penny Electric 8 Head Fryer must be cleaned and
the shortening must be cleaned and polished at least twice
daily; after lunch rush and at the end of the day.
Shortening should be filtered immediately following a
cook cycle when the shortening temperature is at or
below low heat; less than 270 “F. DO NOT DRAIN THE
SHORTENING IF IT IS AT DROP TEMPERATURE.
The high temperature can cause cracklings to burn on
the steel cookpot surfaces after the shortening has
drained.
Filter only when “COOL” is
displayed.
Failure to do
so can result in shortening overflowing the cookpot,
causing serious burns, personal injury, fire and/or
property damage.
If volume dictates, cleaning may be required more often. Part
of the process involves removing cracklings from the cold zone
of the cookpot. High volume cooking could cause the cold zone
to fill quicker with cracklings, and if so, cleaning would be
required. SURFACES OF FRYER AND COOK BASKET
WILL BE EXTREMELY HOT. USE CARE NOT TO GET
BURNED.
1. Turn power/pump switch OFF before draining shortening.
2. Roll filter unit under fryer and lock in place.
The filter unit must be as far back under fryer as it
will go, and latched into place. If not fully seated and
latched, the hole in the filter tank cover will not be
directly under the drain. This will cause splashing of
shortening and could result in severe burns.
3-6
Leave filter hose connected to the filter tank and plug the
filter power cord into fryer outlet.
3. Remove cooking basket and wipe bottom of lid. Tilt lid
out of the way to clean cookpot.
397
4. Lift up drain handle safety latch and pull handle out to
open drain valve. Use L-shaped brush to clean cracklings
from elements (electric fryer only) and from sides and
bottom of cookpot as shortening drains. Use straight brush
to push cracklings through drain opening in bottom of
cookpot if necessary.
Brush ALL cracklings from cookpot surfaces and the
cold zone during the filtering process. Failure to do so
can result in shortening overflowing the cookpot, which
could cause serious burns, personal injury, fire and/or
property damage.
5. Turn power/pump switch to PUMP to circulate shortening
in filter tank. Polish for 5 (five) minutes.
6. Scrape cracklings and crackling ring from cookpot and
discard. DO NOT let cracklings drain into filter tank. These
cracklings can cause a burned taste in gravy. Wipe all
surfaces with a clean damp towel. If water drops into cold
zone, dry with towel before pumping shortening back into
cookpot.
7. Turn power/pump switch of OFF, and connect filter hose
to cookpot fill line. Lower lid and use swing lock pin to
hold lid in lower position to keep shortening from splashing
out of cookpot. Turn power/pump switch to PUMP, and
close drain valve by pushing handle in all the way.
8. ‘When all shortening has been pumped into cookpot turn
power/pump switch OFF.
If the fryer has the FAST controls, see the FAST
operation manual.
66
The display will read
“LO” anytime the shortening
temperature is below 250°F. When the Power/Pump Switch
is placed in the “Power” position, the control will begin a melt
mode which cycles the heat on and off. This slowly melts/heats
the shortening until the temperature reaches 185°F (85°C).
This heat stays on until the “COOL” mode is reached, or until
reaching the temperature of the selected cooking cycle.
After cooking or filtering the shortening, the temperature will
automatically go into the “COOL” mode which keeps shortening at 250°F (121°C). This temperature extends the shortening life and minimizes the time needed to heat the shortening
for the next cook cycle. Press “Exit Cool” to leave the “Cool”
mode, then press product button for the cook cycle desired.
To manually place the controls in the “COQL” mode, start a cooking cycle, and then press the cycle button again. The display
should then show “COOL”. See Cycle Selection below.
Although the display will read “COOL” in the standby mode, the shortening is hot and could cause burns.
Select the cook cycle by pressing the button for the number
of heads, or product, to be cooked. Shortening will then heat to
“Drop” temperature.
Pressing the same’button again will begin the cook cycle. The
indicator will change from “Drop” to counting down the cook time
in minutes and seconds.
At the end of the cook cycle, press the same button again when
the indicator reads “Done” and the alarm sounds. The fryer will
reset to the “Cool” mode.
This is a four (4) digit LED type display which shows the
remaining cook time during cook cycles and also the shortening temperature on demand from the operator.
The heat light will illuminate whenever the control calls for
heat. When setpoint temperature has been reached the heat
light will go off.
The display will read “HI” if the shortening temperature is
40” above the setpoint.
The display will read “Drop” when the shortening has reached
the setpoint temperature (-I- 4” to -2O).
The display will read “Done” at the end of the cook cycle.
This button allows the operator to read the temperature of
the shortening while in a cook cycle. The display range is from
256°F (124°C) to 390°F (199°C).
With the Power Switch in the “Power” position, the mode is
selected depending on the temperature of the shortening.
1. If pot temperature is below the melt temperature of 185 “F
(85 “C) the fryer will enter the melt mode. Display will read
“LO”.
2. If the pot temperature is 185°F ($5 “6) or higher, the
control will regulate the programmed temperature of the
selected cycle.
3. The temperature will be regulated at 250 “F (121 “C), if the
“Exit Cool” button is pressed during heat up. The display
will read “COOL”.
Although the display will read “COOL” in the standby mode, the shortening is hot and could cause burns.
When the operator wishes to filter, move the Power Switch
to the “OFF” position and filter as usual (refer to filter instructions). The display should read “COOL” before filtering.
To avoid personal injuries or property damage be sure
shortening has been pumped back into the cookpot
before depressing the “EXIT COOL” switch. Unit will
enter heat mode:
397
3-9
The filter pump motor on the PF-180 is equipped with
a manual reset button in the event the motor’s thermal
protection actuates. This reset button is located on the
rear of the motor. A hinged door is placed on the motor
cover to easily access this reset button. Wait approximately 5 minutes before attempting to reset this
protective device. Also, some effort must be used when
resetting the button and a definite “click” will be heard
when it resets.
To prevent burns caused by splashing shortening, the
unit’s main power switch must be in the “OFF” position
before resetting the filter pump motor’s manual reset
protection device.
The pump motor and the combustion air motor are
permanently lubricated and need no maintenance.
Failure of brushing all cracklings from the cookpot and
cold zone and putting the controls in the “COOL” mode
before filtering can result in shortening overflowing
the cookpot. This could cause serious burns, personal
injury, fire and/or property damage.
The following procedures should be followed on the initial startup of the fryer each time the fryer is brought from a cold, or
shut down condition, back into operation;
1. Make sure the shortening is filled to the proper level in the
cookpot - l/2 inch below lower indicator.
Be certain the shortening is never above the upper
cookpot “fill” line. Failure to follow these instructions
can result in shortening overflowing the cookpot which
could cause serious burns, personal injury, fire and/or
property damage.
397
2. Turn Power/Pump Switch to the “Power” position, then
select the product to be cooked.
3. Stir the shortening as it’s heating up from a “cold” start.
Be sure to stir down into the cold zone.
Do not stir the shortening at any other time except at
initial “cold” start-up. Failure to follow these instructions can result in shortening overflowing the cookpot
which could cause serious burns, personal injury, fire
and/or property damage.
4. Slide cook basket into rails of lid and push the basket back
into the lid as far as it will go.
5. After the product has been loaded onto the basket, the lid
can be lowered, immersing the product into the shortening when the display indicates the shortening is at the
correct temperature.
After the initial installation of the fryer, as well as before every
change of shortening, the cookpot should be thoroughly cleaned
as follows:
1. Turn the main power switch to “OFF”
The filter drain pan must be in position under the drain
valve to prevent splashing or spilling of hot liquids.
Failure to do so will result in splashing and severe
burns.
2. If hot shortening is present in the cookpot, it must be
drained by slowly pulling the drain valve knob.
3. Close the drain valve and discard the shortening.
4. Lower the lid to the lid stop bracket and tilt lid back, so
that the lid won’t interfere with cleaning.
5. Refer to KFC’s COM on cleaning instructions.
NEVER PRESSURIZE FRYER TO CLEAN. Leave the lid open.
Water under pressure is super heated and will cause severe burns
if it comes in contact with skin.
Never heat the cleaning solution to the boiling point. If the clean-
ing solution in the cookpot starts to foam and boil over, immediately move the main power switch to OFF. DO NOT TRY TO
CONTAIN IT BY CLOSING THE FRYER LID, or severe burns
could result.
Do not use steel wool, other abrasive cleaners or
cleaners/sanitizers containing chlorine, bromine, iodine,
or ammonia chemicals, as these will deteriorate the
stainless steel material and shorten the life of the unit.
Make sure the inside of the cookpot. the drain valve opening,
and all parts that come in contact with the new shortening are
dry as possible. Refill the fryer with fresh shortening.
397 .
This section provides troubleshooting information in the form
of an easy to read table.
If a problem occurs during the first operation of a new fryer,
recheck the installation per the Installation Section of this
manual.
efore troubleshooting, always recheck the operation pro-
cedures per Section 3 of this manual.
To isolate a malfunction, proceed as follows:
1. Clearly define the problem (or symptom) and when it
occurs.
2. Locate the problem in the Troubleshooting table.
3. Review all possible causes. Then, one-at-a-time work
through the list of corrections until the problem is solved.
4. Refer to the maintenance procedures in the
Section to safely and properly make the checkout and
repair needed.
If maintenance procedures are not followed correctly,
injuries and/or property damage could result.
’
1
Product Color Not
Correct:
A. Too Dark
B. Too Light
Temperature too high.
@ Shortening too old.
0 Shortening too dark.
Breading product too far
in advance.
Temperature too low.
Fryer incorrect preheat.
Slow fryer heat-up/
recovery.
Wrong cook button
pushed.
Check temperature setting
in the program mode. See
section on programming.
Remove and replace defective probe.
Change shortening.
Filter shortening.
Change shortening.
@ Bread product closer to
actual frying period.
@ Check temperature setting.
Remove and replace defective probe.
@ Allow proper preheat time.
Refer to burner or heating
elements in the
maintenance section.
Be sure to select the
correct amount of product
to be cooked.
C. Product
Greasy
Shortening old.
Temperature too low.
Cookpot overloaded.
Product not removed from
eookpot immediately after
end of cycle.
eplaee shortening.
Check temperature setting.
Temperature not recovered
when product was dropped
e in cookpot.
@ Remove and replace defec-
tive probe.
* Reduce cooking load.
Remove product
immediately after end of
cycle.
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