Henny Penny 581 Service Manual

Global Foohrvice Sohtiom

Henny Penny --

Pressure Fryer _

ode1 581 .

FM01 -322

Revised 8-00

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.

e

Section 1.

Section 2.

Section 3.

INTRODUCTION

l-l.
l-2.
l-3.
l-4. Safety

INSTALLATION
2-l.
2-2.
2-3.
2-4.
2-5.
2-6.
2-7.
2-8.

OPERATION
3-1. Operating Controls
3-2.
3-3.
3-4.
3-5.
3-6.
3-7.
3-8.
3-9.
3-10.
3-l 1.
3- 12.
3-l 3.

PressureFryer

ProperCare
Assistance

Unpacking Instructions
Selecting the Fryer Location
LevelingtheFryer

Ventilation of Fryer’ ........................................

Electrical Requirements

Testing the Fryer ...........................................

Operational Checks
International Electrical Requirements

LidOperation
Filling or Adding Shortening
CareoftheShortening
Start-Up (Preheat) Procedures
Frying Procedures
Filtering
Changing the Filter Envelope
Filter Pump Problem Prevention
Cleaning the Frypot
Seasonal Shutdown
Cleaning the Operating Valve

Night Closing Procedures ...................................

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l-l
l-l
l-l
l-l
1-2

2-1
2-l
2-4
2-4
2-4
2-4
2-5
2-5
2-6

3-l
3-l
3-6
3-8
3-8
3-9
3-10
3-12
3-14
3-16
3-17
3-19
3-19
3-20

Section 4.

Section 5. MAINTENANCE

3

TROUBLESHOOTING
4-l.
4-2. Troubleshooting

5-l.
5-2. Arrangement
5-3. Maintenance Hints
5-4.
5-5.
5-6. Fuse Holders
5-7.
5-8. Contactors
5-9.

Introduction

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Removing Complete Panel Assy.

High Temperature Limit Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cook/Pump Switch

Heating Elements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

4-l
4-l
4-l

5-l
5-l
5-l
5-l
5-l
5-2
5-4
5-4
5-6
5-8

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Section 6.

5-10.
5-11.
5-12.
5-13.
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.
5-29.
5-30.

Drain Switch
Temperature Probe Replacement
Control Board Replacement.

Switchboard Replacement

Heat Relay

PresswreRelay ..................................................

“ElO”Relay

Keyswitch ......................................................

Transformer ....................................................

Reversing the Lid Gasket.
Lid Counterweight
Pressure Plates
Lid Adjustment

Adding Shims

Adjusting the Magnet Plates
Solenoid Valve..
Operating Control Valve.
Removal of Safety Valve
Pressure Gauge
Drain Valve Removal
Nylatron Slides

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BASIC PROGRAMMING
6-l.

6-2.
6-3.
6-4.
6-5.
6-6.
6-7.
6-8.

6-9.
6-10.
6-11.
6-12.

Introduction

Programming ...................................................

Load Compensation
Load Anticipation

Proportional Control

Filter GycleCount

IdleMode

Melt Mode

Programming 1st Cycle
One Button Henny Penny Parameters
Timing Through Power Interruptions.

Boil Out Mode

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5-10
5-11
5-12
5-13
5-14
5-15

5-16
5-17
5-18
5-19
5-20
5-21
5-22
5-22

5-23
5-23
5-25
5-27
5-27
5-28
5-28

6-1
6-1
6-1
6-4
6-4
6-4
6-5
6-5
6-6
6-7
6-7
6-7
6-8

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Section 7.

PARTS INFORMATION
7-l.
7-2.
7-3.

7-4.
7-5.
7-6.

Introduction .....................................................

Genuine Parts

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When Ordering Parts

Prices

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Delivery ........................................................

Warranty

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Exploded Views. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7-2 to 7-19

istributors

List - Domestic and International

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7-1
7-l
7-l
7-l
7-1
7-1

7-1

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 con­ ventional 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. Require­ ments 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.

1. Cut and 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 2-2.

The fryer weighs approximately 600 lbs. (273 KG).
Extreme care should be taken when moving the fryer
to prevent personal injury.

6. Load the Counterweight Assembly. See page 2-3.

7. Replace rear cover.

8. Cut warning tags from the lid assembly. The lid may now
be unlatched.

9. 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.

m

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.

10. Unpacking is complete.

11. Open lid and remove packing 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 WEI+S APPROXlMATELY 600 L6S.

(273 KG).

WHEN MOVING THE FRYER TO PREVENT

PERSONAL INJURY.

EXTREME CARE MUST BE TAKEN

-@REMOVE REAR COVER ­UEIGHT SEGMENTS
MUST BE INSTALLED
PER INSTRUCTIONS
CONTAINED THEREIN
BEFORE ATTEMPTING
TO UNLATCH LID.

A%

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‘{ a:‘,‘:!:,!>j) ”

4S$~@b

@ ROLL UNIT OFF

PALLET ONTO RAMP

ORIENT CASTERS IN SlOEWAYS
POSITION.
SLIGHTLY 8 KNOCK OUT

JIUBSER PADS (2). -

TYPICAL BOTH SIDES

RAISE SIDE

EITHER SIOE

PROP UP 4 RAMP FOR EACH
CASTER ON THE SELECTEO SIDE.

1 REMOVE ACCESSORY

f-0

BOXES FRON FRONT.

5 REMOVE 2’BOLTS

0

MARKED “A” TO
RELEASE FRAME
AFTER INSTALLING

WEIGHT S

EGMENTS.

INSERT 6TH &

7TH SEGMENT

I

C3J INSERT 4Tti 8

\

\

Y

Y \ .

\

5TH SEGMENT

2 INSERT 2ND &

0

3RD SEGMENT

' 9

.,I

--(~)INsE

SEGMENT

WARNING!

m EACH

18 LBS.

m ALL SEGMENTS ARE

m ALL SEGMENTS MUST BE INSTALLED AND

SECURED
TO UNLATCH

WEIGHT SEGMENT WEIGHS

(8.1 KG> - HANDLE WITH CARE.

IDENTICAL.

IN

THE FRAME BEFORE ATTEMPTING

LID.

APPROXIMATELY

RT IST

58

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 a warmer
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.

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 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 hood is designed high enough to allow
for proper opening of the fryer lid. We recommend you con-

sult a local ventilation or heating company to help in design­ing an adequate system.

The electric fryer is available from the factory wired for

2081120 or 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 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. It should be an insulated copper
conductor rated for 600 volts and 90 “6. For runs longer than
50 feet, use the next, larger size wire.

Each Henny 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. Cheek the drain valve and fill line check valve

5. At the end of the cook cycle:

* The control will sound off by beeping.

The fryer will automatically depressurize.

6. Push the timer button.

7. When all the pressure has exhausted (observe pressure
gauge) open the lid.

DO NOT ATTEMPT TO OPEN LID UNTIL THE
PRESSURE 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.

8. 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.

2-8. INTERNATIONAL

ELECTRICAL

~~REMENT~

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 208240,380 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.

Henny Penny

Model 581

BOIL-OVER PREVENTION

IN HENNY PENNY EIGHT HEAD COOKERS

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 BE STIRRED ONLY DURING THE MORNING
START UP PROCEDURE. DO NOT STIR THE SHORTENING AT ANY
OTHER TIME.

• FILTER THE SHORTENING AT LEAST TWICE A DAY.

• FILTER ONLY AFTER POWER SWITCH IS OFF.

• BRUSH ALL CRACKLINGS FROM COOKPOT SURFACES AND THE COLD
ZONE DURING THE FILTERING PROCESS.

• MAKE SURE THE COOKER IS LEVEL.

• BE CERTAIN THE SHORTENING IS NEVER ABOVE THE UPPER COOKPOT
“FILL” LINE.

• USE RECOMMENDED PRODUCT LOAD SIZE IN BASKET.

FOR ADDITIONAL INFORMATION ON THESE INSTRUCTIONS REFER TO THE
HENNY PENNY SERVICE.

FOR ASSISTANCE CALL THE HENNY PENNY SERVICE DEPARTMENT AT

1-800-417-8405, or 937-456-8405.

2-8 201

This section describes the fuctions of all operating controls and
their components.

1

Control Decal

Menu Board

Menu Indicator

Done Indicator

Digital Display

Ready Light

High Limit Light

The control decal is a self-adhesive decal which displays the
desired functions.

The menu board displays the products that have been pro­grammed within the control.

The menu indicators, when illuminated, point to the product

cycle the control is in.

This indicator shows the operator the cooking cycle is

completed.

The digital display is a LED type display which shows the
temperature of the shortening and the timer countdown of the
frying cycle.

The ready light indicates the shortening has reached operating
temperature and the operator may drop product.

This light will illuminate in the event the manual reset high
limit has tripped. This indicates the shortening temperature
has exceeded the safe operating limit.

Change Switch
Indicators

Pressure Light

Key Switch

Power Switch

Timer Switch

These indicators, when illuminated, show which part of the
display is functional for programming such as increasing or
decreasing temperature, time, etc.

When illuminated, shows the solenoid is closed which allows
pressure to build.

When in the COOK position the unit is in the normal operation
mode. In the PROGRAM position the unit is in the program
mode.

This switch is a sealed illuminated rocker type switch. When
in the COOK position, applies power to the control. When in
the PUMP position applies power to the pump motor.

The timer switch is used to start, stop, or abort a cooking cycle.

Itx?

I

escriptio

I

~u~~tiQ~

13 Reset Usage

Switch (Program
Mode Only)

14

15

16 Select Function

17

18

19 Function Display

Change Switches
(Program Mode Only)

Review Usage
Switch (Program
Mode Only)

Switch (Program
Mode Only)

Select Product
Switch

I

Select Time
Switch

(Program Mode
Only)

This switch resets the total number of cycles that have been
cooked either in one product or in all products.

These switches change the value of the displayed number. Such
as increasing or decreasing the time of a cook cycle, or increas­ing or decreasing the temperature of a cook cycle.

By depressing this switch the display will show you the number
of cook cycles that have been cooked for a particular product.

This switch will change the function that is being programmed
such as time, temperature, alarm, etc.

This switch selects the product you wish to cook or program.

I

The select time switch selects the interval within a product.
There are ten intervals per product.

The function display will show you the function you are in when
programming.

COOK

PROGRlU

Henny Penny

Model 581

SECTION 3. OPERATION

3-1. OPERATING CONTROLS

1. Cook/Pump Switch This 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 filter pump. Certain conditions must be met prior
to operation of the filter pump. These conditions are covered
later in this section.

2. Cookpot This reservoir holds the cooking shortening, and is designed to
accommodate the Heat Exchanger, 8 head of product and an
adequate cold zone for collection of cracklings.

3. Cooking Rack This stainless steel rack consists of five baskets that contain
the food product during and after frying.

4. Lid Gasket The lid gasket provides the pressure seal for the cookpot
chamber.

5. Operating Valve The dead weight style operating pressure relief valve is used to
maintain a constant level of steam pressure within the cookpot.
Any excess steam pressure is vented through the exhaust stack.

NOTE
Remove the dead weight cap, and clean the cap, weight, and
orifice, once a day to prevent over pressurization of the
cookpot

6. Safety Relief Valve The safety relief valve is an ASME approved spring loaded
valve set at 14.5 psi (999 mbar). In the event the operation
valve becomes obstructed, this safety valve will release excess
pressure, keeping the cookpot chamber at 14.5 psi (999 mbar).
If this occurs, turn the Power/Pump switch to the “OFF”
position to release all pressure from the cookpot.

7. Safety Relief Valve Ring THE RING IS NOT TO BE PULLED.

Severe burns from the steam will result.

8. Gauge The pressure gauge indicates the pressure inside the cookpot.

3-4 201

9

Solenoid Valve

The solenoid valve is an electro-mechanical device that causes
pressure to be held in the cookpot.

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

11

Drain Valve

Drain Interlock
Switch

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 cookpot into the filter drain pan.

DO NOT OPEN THE DRAIN VALVE WHILE
COOKPOT IS UNDER PRESSURE. Hot shortening

will exhaust from this valve. Severe burns will result.

The drain interlock switch is a microswitch that provides
protection for the cookpot in the event an operator inadver­tently drains the shortening from the cookpot while the main
switch is in the COOK position. The switch is designed to
automatically shut off the heat when the drain valve is opened.

Condensation
Drain Pan

The condensation drain pan is the collection point for the
condensation formed on the lid liner and within the steam
exhaust system. It must be removed and emptied periodically.

Henny Penny

Model 581

3-2. LID OPERATION

To close lid:

1. Lower the lid until lid latches into place.

1

2 3. Lift up on the lid handle until it stops.

4. Bring lid handle out towards you until it stops.

3

5. Push lid handle down, locking lid in place.

4

DO NOT ATTEMPT TO OPEN LID UNTIL THE

burns.

5

3-6 201

2. Pull lid handle forward until it stops.

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

Henny Penny

Model 581

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

201 3-7

Henny Penny

Model 581

3-2. LID OPERATION Tilt the lid back for ease of filtering or servicing.
(Continued)

1. With the lid completely raised, remove the Cooking Rack
from lid.

2. Using the handle, tilt lid back until the metal “kickstand”
fits in the groove in the lid support. (See photo).

Make sure the “kickstand” is secure in the groove of the lid
support, or severe injuries could result.

Kickstand

3-8 201

1. It is recommended that a high quality liquid 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
BE 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 581 requires 100 lbs. of shortening. The cookpot has
three level indicator lines inscribed on the rear wall of the
cookpot which show when the heated shortening is at the
proper level.

4. Cold shortening should be filled to a point l/z inch below
the fill lines on the back of the cookpot.

1. To protect the shortening when the fryer is not in
immediate use, the fryer should be put into an “IDLE”
mode.

2. Frying breaded products requires filtering to keep the
shortening clean. The shortening should be filtered at noon
and at the end of the day.

3. Maintain the shortening at the proper cooking level, add
fresh shortening as needed.

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3-9

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. Check to see that all of the control switches are turned off.

2. Be sure the drain valve is CLOSED.

3. Remove carrier and baskets from lid and tilt lid back (see
section 3-2).

l/2

4. Fill the cookpot to a level at

inch below the bottom fill

line (see section 3-3).

5. Connect power to fryer.

6. Move the Cook/Pump switch to the “COOK” position.

7. Select the desired product using the Select Product switch.
The red indicator will be illuminated beside the product.

8. When the desired temperature has been reached the Ready
Light will illuminate. Stir the shortening at this time to
stabilize the temperature. Be sure to agitate the shorten­ing in the “cold zone”

in the bottom of the cookpot.

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.

9. After the shortening temperature has stabilized for a

minimum of 30 minutes, check the shortening temperature
using a good deep fat thermometer (Henny Penny part
number 12106). If off more than 5”F, refer to the
maintenance section.

10. If the shortening was not filtered the night before at shut­down, it should be filtered now, after the shortening
reaches the frying temperature (325°F) and before the
fryer is used.

If the shortening temperature exceeds 420°F imme­diately shut off the power at the main circuit breaker
and have the fryer repaired. If shortening
(temperature) exceeds its flashpoint, fire will occur,
resulting in severe burns and/or property damage.

11. Raise the lid up and place carrier and baskets onto lid.

12. Lower lid and emerse baskets into shortening, then raise
lid. This will keep the product from sticking to the baskets.
You are now ready to start frying.

Do not permit the fryer to set for an extended period

of time at high temperature (325 “F or above), because

the shortening will break down much sooner. When the
fryer is not being used for frying, put the controls to
the “IDLE” position.

1. Take the chicken parts, 2,4,6, or 8 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.

2. Remove any excess fat from the thigh.

I

3. Remove the chicken from the water and drain slightly but
allow the parts to remain moist.

4. If a breading machine is used, fill the breading drum with
approximately 8 to 10 pounds of PHT Fryer Mix. Feed
the moist but drained pieces into the chute at one end of
the breader.

5. Allow the breaded pieces to fall onto a tray as they come
out of the breader drum. (More breading may be needed
if a large amount of product is to be breaded.)

6. If a breading machine is not used, the food should be placed
in the dry mix and hand tumbled so that each piece of food
is completely covered.

7. Knock off any excess breading and place the breaded
product on a tray for cooler storage. Place a damp cloth
over the breaded food to retain moisture. The breaded food

should be held for a minimum of 30 minutes before fry-

ing, so that it can absorb spices from the breading and

so that breading can better adhere to the product.

8. Prepare fryer as per start-up procedures.

9. Be sure the product selector is on chicken.

10. Lower the lid and baskets into shortening, then raise them
to grease the baskets.

11. Remove baskets and place product into baskets - the larger
pieces to the outside edge of baskets.

12. Place the baskets onto carrier, starting with the bottom
rack and working up.

13. Place cover grid on top rack to prevent pieces from
floating.

14. Lower lid and baskets and lock lid down.

15. Push the timer switch.

16. Within a few minutes, the pressure gauge should increase
to the operation zone. If it does not, recheck the procedures
and then refer to the troubleshooting section.

17. When the timer reaches zero the fryer will automatically
depressurize and the control will beep. Push the timer
switch to reset the controls.

Check the pressure gauge reading. Do not attempt to
open the lid until the pressure drops to zero. Opening
the lid when the cookpot is pressurized will allow hot
shortening and moisture to escape from the eookpot
resulting in severe burns to the operator.

18. After the pressure drops to zero, open the lid.

19. Let baskets hang for approximately 15 seconds before
removing the baskets.

20. Place the product into a warming cabinet immediately.

21. Before frying the next load, allow time for the shorten­ing to reheat. (Wait until the ready light comes on.)

Frying breaded food requires frequent filtering. Taste the cold

shortening every day for flavor. Watch the shortening for
foaming during frying cycles. Discard the shortening as soon
as it shows signs of foaming. Clean the frypot as follows each
time the shortening is changed or filtered.

1. Turn the power switch to the “OFF” position.

The best results are obtained when the shortening is
filtered at the normal frying temperature.

2. Remove carrier from lid of the fryer.

I

Rack may be hot. Burns could result.

3. Lower the lid to the lid stop bracket and tilt the lid back
and into an upright position (see section 3-2).

4. Use a metal spatula to scrape any build-up from the sides
of the frypot. Do not scrape heating element.

5. Roll the filter unit under the fryer, until the latch located
on the front, right leg of the fryer, secures the filter unit
in place.

The filter unit must be in the proper position beneath

the drain valve. This will prevent the splashing of
shortening on the floor. This splashing could result in
severe burns.

NING

6. Open the drain valve fully by pulling the drain valve knob
all the way out.

7. As the shortening drains from the cookpot, use brushes

(Henny Penny part number 12105 includes both brushes)

to scrape and clean the side of the cookpot and the heating
elements. If the drain fills with breading, use the white

brush to push the breading into the filter pan.

8. When all of the shortening has drained, scrape or brush
the sides and the bottom of the cookpot.

9. Rinse the frypot as follows:

A. Close the drain valve.

B. Connect hose of filter unit to the fryer.

C. Plug filter unit into the fryer.

Lower the lid so that the very first surge of shorten- Lower the lid so that the very first surge of shorten­ing will not splash up or over the top of the cookpot,
causing severe burns.

D. Turn the cook/pump switch to the “PUMP” position.

Carefully open lid to see if shortening is returning pro-

l/3

perly. Fill cookpot

full, then turn pump off.

If there are air bubbles coming up in the shortening,
it is possible that the filter connection union on the filter
tube line is not tightened properly. If so, turn off the
pump. Use gloves to tighten the union. Severe burns
could result.

E. Wash down and scrub the sides of cookpot. Use “L”

brush to clean the heating elements.

F. After the sides and bottom are cleaned, open the drain

valve and let shortening drain out, then close drain
valve.

10. Lower the lid down to the lid stop bracket during the first
surge of pumping and pump all the shortening out of the
filter pan and back into the frypot.

11. When the pump is pumping air only, the shortening in the
cookpot will appear to be boiling. Move the main power
switch to the “OFF” position.

When the appearance of boiling occurs, immediately
turn the pump off. This will prevent aeration of the
shortening, therefore increasing shortening life.

12. Check the level of the shortening in the eookpot. Add fresh
shortening if necessary, until it reaches the point between
the level indicators.

13. After completing the filtering operation, empty and
replace the condensation drain pan.

14. If frying is to be continued at this time, move the main
power switch back to the “COOK” position, and allow time

for reheating of the shortening.

The filter envelope should be changed after lo-12 filterings
or whenever it becomes clogged with crumbs. Proceed as

follows:

1. Unplug portable filter (PF-180) from cooker and roll filter
unit out from under the cooker.

2. Remove back cover from filter unit and remove crumb
basket. Discard crumbs and clean thoroughly with soap
and water. Rinse thoroughly with hot water.

3. Unscrew dairy union from standpipe and remove filter
head assembly from filter pan.

This union will be hot. Use protective glove or cloth,
or severe burns will result.

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