Henny Penny 581 User Manual

Henny Penny Model 581

SECTION 1. INTRODUCTION

1-1. PRESSURE FRYER The Henny Penny Pressure Fryer is a basic unit of food pro-

cessing equipment which is used only in institutional and
commercial food service operations.

P-H-T A combination of Pressure, Heat, and Time is automatically

controlled to produce the optimum in a tasty, appealing
product.

Pressure Pressure is basic to this method of food preparation. The pres-

sure 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, a 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 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 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.

1-2. PROPER CARE 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 of the
unit at all times.

1-3. ASSISTANCE Should you require outside assistance, call your local

distributor in your area, or call 1-800-417-8405 or
937-456-8405.

201 1-1

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 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.