Henny Penny 581 User Manual 2
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.
Before troubleshooting, always recheck the operation procedures 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 Maintenance
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.
Product Color Not
Correct:
A. Too Dark
Temperature too high.
Check temperature setting
in the program mode. See
section on programming.
Remove and replace defective probe.
B. Too Light
Shortening too old.
Shortening too dark.
Breading product too far
in advance.
Wrong cook button
pushed.
Temperature too low.
Fryer incorrect preheat.
Slow fryer heat-up/
recovery.
Wrong cook button
pushed.
Change shortening.
Filter shortening.
Change shortening.
Bread product closer to
actual frying period.
Be sure to select the
correct product to be
cooked.
e Check temperature setting.
a Remove and replace defec-
tive probe.
Allow proper preheat time.
Refer to heating elements
in the maintenance section.
Be sure to select the
correct product to be
cooked.
C. Product
Greasy
Shortening old.
Temperature too low.
Wrong cook button
pushed.
Cookpot overloaded.
Product not removed from
cookpot immediately after
depressurization.
Replace shortening.
Check temperature setting.
Temperature not recovered
when product was dropped
in cookpot.
Remove and replace defective probe.
Be sure to select the
correct product to be
cooked.
Reduce cooking load.
Remove product
immediately after
depressurization of the
eookpot.
B. Too Light
Temperature too low.
Check temperature setting.
Remove and replace defec-
tive probe.
C. Product
Greasy
Fryer incorrect preheat.
Slow fryer heat-up/
recovery.
Wrong cook button
pushed.
0 Shortening old.
Temperature too low.
0 Cookpot overloaded.
Product not removed from
cookpot immediately after
end of cycle.
0 Allow proper preheat time.
* Refer to heating elements
in the maintenance section.
@ Be sure to select the
correct amount of product
to be cooked.
e Replace shortening.
@ Check temperature setting.
e Temperature not recovered
when product was dropped
in cookpot.
e Remove and replace defec-
tive probe.
0 Reduce cooking load.
0 Remove product
immediately after end of
cycle.
D. Spotted
Product
Improper separation of the
product.
Breading not uniform on
the product.
Burned breading particles
on product.
Product sticking together.
Load product into basket
properly.
Sift breading regularly.
Separate product during
breading.
Filter the shortening more
frequently.
Separate product prior to
pressure cooking.
E. Dryness of
Product
Moisture loss prior to
cooking.
Product Flavor
(Taste):
A. Salty Taste
Overcooking the product.
Low operating pressure.
Wrong cook button pushed.
Breading mixture is too
salty.
Incorrect choice of
breading.
Reduce cooking time.
Reduce cooking
temperature.
Cheek pressure gauge
reading, check for pressure
leaks.
Be sure to select the
correct product to be
cooked.
Sift breading after each
use.
Incorrect breading mixture.
Discard old breading.
Use breading designed for
the desired product.
urned Taste
6. Bland Taste
Burned shortening flavor.
Cookpot not properly
cleaned.
aw product not fresh.
Breading mixture incorrect
for product (spice content
too low).
Cooking temperature too
high (spice flavors lost).
Replace shortening.
Drain and clean cookpot.
Use fresh raw products.
Use breading designed for
desired product.
Check temperature.
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