Henny Penny 600 User Manual

Model 500/561/600

SECTION 3. OPERATING INSTRUCTIONS

3-1. OPERA TING 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. OPERA TING COMPONENTS

(Continued)

Model 500/561/600

Figure 3-1

589

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Model 500/561/600

3-1. OPERA TING 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. OPERA TING COMPONENTS

(Continued)

Fig. Item Description Function No. No.

3-2 16 Safety Relief V alve 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 V alve Ring

DO NOT PULL THIS RING. SEVERE BURNS FROM

THE STEAM WILL RESUL T .

3-2 18 Pressure Gauge Indicates the pressure inside the frypot 3-5

3-2 19 Solenoid V alve 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 V AL VE WHILE FRYPOT IS UNDER PRESSURE. HOT SHORTENING WILL EXHAUST AND SEVERE BURNS WILL RESUL T .

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

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3-1. OPERA TING 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 V alve 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

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Phase Only)

3-1. OPERA TING COMPONENTS

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Model 500/561/600

ELECTRIC MODEL

Figure 3-2. Operating Controls

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3-1. OPERA TING COMPONENTS

(Continued)

Model 500/561/600

28 24

27 21 25

GAS MODEL

Figure 3-3. Operating Controls

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3-1. OPERA TING COMPONENTS

(Continued)

Model 500/561/600

Figure 3-4.

Figure 3-7.

Figure 3-5.

Figure 3-8.

Figure 3-6.

3-8 608

Figure 3-9.

3-2. FILLING OR

ADDING SHOR TENING

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 r esult 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.

T o 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.

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3-3. CARE OF THE

SHORTENING

Model 500/561/600

FOLLOW THE INSTRUCTIONS BELOW TO A V OID SHORTENING OVERFLOWING THE FR YPOT , WHICH COULD RESUL T IN SERIOUS BURNS, PERSONAL INJUR Y , FIRE, AND/OR PROPERTY DAMAGE.

1. T o 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 INJUR Y , FIRE, AND/OR PROPERTY DAMAGE COULD RESUL T .

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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) T emperature 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

T rout 315ºF (157ºC) 5

(10 to 16 ozs (.28-.45 kg))

Pork Chops 315ºF (157ºC) 5 (4 to 5 ozs,(.11-.14 kg),

/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)

V eal Cutlet 315ºF (157ºC) 4 (4 ozs (.11 kg))

Potatoes 315ºF (157ºC) 8

(10 lbs (4.5 kg), cut in wedges)

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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

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

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.

GAS PILOT & BURNER LIGHTING AND SHUT

Shortening Section.

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

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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. T ake the chicken parts, either 4 or 5 cut-up chickens, from the cooler and place in a scullery sink. W ash 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

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