Henny Penny 680-KFC Service Manual
Height 60” (152.4 cm)
Width 24” (61 cm)
Depth
Floor Space
Pot Capacity
Electrical
Heating
Pressure
Shipping Weight
Accessories Shipped
with unit
Listing
41%” (105.27 cm)
Approximately 7 sq. ft. (.65 sq. m)
24 lbs. food product (10.9 Kg)
95 lbs. shortening (40.86 Kg)
120 VAC, 1 Phase, 50/60 Hz, 10 Amp, 3 Wire Service
Propane or Natural Gas
12 PSI operating pressure
14.5 PSI safety relief pressure
Approximately 800 lbs. (360 Kg)
Fifteen l/2 size pan racks and carrier
assembly; standard cleaning brushes
UL, NSF, AGA, CGA, and Australian Dir.
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.
FMOI-320
Revised 8-99
. a
This manual should be retained in a convenient location for future reference.
Wiring diagram for this appliance is located on the inside access door below
the control panel.
Post in a prominent location, instructions to be followed in event user
smells gas. This information shall be obtained by consulting the local
gas supplier.
Keep appliance area free and clear from combustibles.
Do not obstruct the flow of combustion and ventilation air. Adequate
clearance must be left all around appliance for sufficient air to the combustion chamber.
The Model 680 Fryer is not equipped with a continuous pilot. But Fryer
can not be operated without electric power. Fryer will automatically return
to normal operation when power is restored.
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.
r
INTRODUCTION
l-l.
l-2.
l-3.
1.4.
Pressure Fryer
Proper&e
Assistance
Safety ....................................................
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Section 2.
#$i r,p*
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INSTALLATION
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2-2.
2-3.
2-4.
2-5.
2-6.
2-7.
2-8.
2-9.
2-10.
OPERATION
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3-4.
3-5.
3-6.
3-7.
3-8.
3-9.
3-10.
3-l 1.
3- 12.
Unpacking Instructions
Selecting the Fryer Location
LevelingtheFryer
Ventilation of Fryer
Gas Supply
GasPiping
GasLeakTest
Gas Pressure Regulator Setting
Electrical Requirements
Testing the Fryer
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Operating Controls
Lid Operation
Melt Cycle Operation
Switches and Indicators
FryerPowerMode
Mode Selection to Filter Shortening
Cleaning the Cookpot
Filling or Adding Shortening
Care of Shortening
Lighting and Shutdown of Burner
Racking Chicken
Cooking Chicken
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Section 4.
TROUBLESHOOTING
4-l.
4-2.
Introduction
Troubleshooting
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Section 5.
MAINTENANCE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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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.
Introduction
Arrangement
MaintenanceHints
High Temperature Limit Control
Power/Pump Switch
Temperature Probe..
Complete Control Panel
Pressure Regulation
Tilting the Lid Upright.
Reversing the Lid Gasket.
Lid Counterweight ..............................................
Pressure Plates
Lid Adjustment
Adding Shims
Adjusting the Magnet Plate.
SolenoidValve
Operating Control Valve.
Removal of Safety Valve
Pressure Gauge
Gas Control Valve..
Blower Motor
Transformer ....................................................
Airflow Switch
Ignitor Modules
Drain Microswitch..
Drain Valve
Burner Assembly
Ignitors
Nylatron Strips
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Section6. PROGRAMMING
6-l.
6-2.
6-3.
6-4.
6-5.
6-6.
6-7.
Basic Programming Sequence
Cook Cycle
Error Codes
Special Programming Modes
One Step KFC Parameters
Test Procedures
SpecialFunctions
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Henny Penny Model 680
SECTION 1. INTRODUCTION
1-1. PRESSURE FRYER The Henny Penny Pressure Fryer is a basic unit of food pro-
cessing equipment. It has found wide application 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, 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 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, just call 1-800-417-8405,
or 937-456-8405.
691 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 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 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
-
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. (270 Kg).
Extreme care should be taken when moving the fryer
to prevent personal injury.
6. Remove rear cover.
The weights for the counterweight are shipped in a
separate box under the unit.
7. Load the Counterweight Assembly. See page 2-4.
8. Replace rear cover.
9. Cut warning tags from the lid assembly. The lid may 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.
5 ROLL UNIT OFF
0
PALLET ONTO RAMP.
ORIENT CASTERS IN SIDEWAYS
POSITION.
8 KNOCK OUT RUBBER PADS (2). TYPICAL BOTH SIDES
RAISE SIDE SLIGHTLY
REMOVE REAR COVER WEIGHT SEGMENTS
MUST BE INSTALLED
PER INSTRUCTIONS
CONTAINED THEREIN
BEFORE ATTEMPTING
TO UNLATCH LID.
1 REMOVE ACCESSORY
f-0
BOXES FROM FRONT.
HH
BA5KET D TRAYS
PROP UP A RAMP FOR EACH
CASTER ON THE SELECTED SIDE.
5 REMOVE 2 BOLTS
0
MARKED “An TO
RELEASE FRAME
AFTER INSTALLING
WEIGHT SEGMENTS.
-INSERT
7TH SEGMENT
INSERT 4TH &
5TH SEGMENT
INSERT 2ND &
3RD SEGMENT
INSERT IST
SEGMENT
~TH a
WARNING!
m EACH WEIGHT SEGMENT WEIGHS APPROXIMATELY
18 LBS.
(8.1 KG> - HANDLE WITH CARE.
m ALL SEGMENTS ARE IDENTICAL.
m ALL SEGMENTS MUST BE INSTALLED AND
SECURED IN THE FRAME BEFORE ATTEMPTING
TO UNLATCH LID.
Y
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 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 finish out the other side.
Order assembly can be moved away with only a slight loss of
efficiency.
To properly service the fryer, 24 inches of clearance is needed
on all sides of the fryer. Access for servicing can be attained
by removing a side panel. Also, at least 6 inches around the
base of the unit is needed for proper air supply to the combustion chamber.
The gas Model 680 Fryer is design certified by A.G.A.
and C.G.A. for installation on combustible floors and
adjacent to combustible walls. Fryer must be installed
with minimum clearance from all combustible and noncomb&able materials, 6 inches from side and 6 inches
from back.
The fryer should be installed in such a way as to
prevent tipping or movement causing splashing of hot
shortening. This may be accomplished by the location
of the fryer, or by restraining ties.
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.
Failure to follow these leveling instructions can result
in shortening overflowing the cookpot which could
cause serious burns, personal injury, fire and/or
property damage.
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 consult a local ventilation or heating company to help in
designing an adequate system.
Ventilation must conform to local, state, and national
codes. Consult your local fire department or building
authorities.
The gas fryer is factory available for either natural or propane
gas. Check the data plate on the right side panel of the cabinet
to determine the proper gas supply requirements.
Do not attempt to use any gas other than that specified
on the data plate. Conversion kits can be installed by
your distributor if required. Incorrect gas supply could
result in a fire or explosion resulting in severe injuries
and/or property damage.
Please refer below for the recommended hookup of the fryer
to main gas line supply.
To avoid possible serious personal injury:
Installation must conform with American National
Standard Z223.1-(the latest edition) National Fuel
Gas Code and the local municipal building codes. In
Canada, installation must be in accordance with
Standard CGA B149-l&z 2, Installation Codes - Gas
Burning Appliances and local codes.
The fryer and its individual shutoff valve must be
disconnected from the gas supply piping system
during any pressure testing of that system at test
pressures in excess of 112 PSIG (3.45 kPa).
The fryer must be isolated from the gas supply piping
system by ciosing its individual manual shutoff valve
during any pressure testing of the gas supply piping
system at test pressures equal to or less than l/2
PSIG (3.45 kPa).
A standard 3/4 inch, black steel pipe and malleable
fittings should be used for gas service connections.
Do not use cast iron fittings.
Although 314 inch size pipe is recommended, piping should be of
adequate size and installed to provide a supply of gas sufficient to
meet the maximum demand without undue loss of pressure between
the meter and the fryer. The pressure loss in the piping system
should not exceed 0.3 inch water column.
Provisions should be made for moving the fryer for cleaning
and servicing. This may be accomplished by:
I. Installing a manual gas shut off valve and disconnect union, or
2. Installing a heavy duty design A.G.A. certified connector which
complies with standard connectors for moveable gas appliances.
ANSI 221.69 (the latest edition) or CAN 1 6. IOhM. Also, a
quick disconnect coupling which complies with the Standard for
Quick Disconnect Devices for use with Gas Fuel, ANSI 21.41 (the
latest edition) or CAN I 6.9M79. Also, adequate means must be
provided to limit the movement of the fryer without depending on
the connector and any quick-disconnect device or it’s associated
piping to limit the fryer movement.
3. See the illustration on the following page for the proper
connections of the flexible gas line and cable restraint.
Prior to turning the gas supply on, be sure the gas dial cock on the
fryer gas valve is in the OFF position.
After the piping and fittings have been installed, check for gas leaks. A
simple checking method is to turn on the gas brush all connections with
a soap solution.
event, the piping connection must be redone.
If bubbles and occur, it indicates escaping gas. In this
Never use a lighted ma ame to test for gas leaks.
Escaping gas could cause an explosion resulting in severe personal
injury and/or property damage.
INIMUM PULLof equipment away from wall
permissible for accessizk;ht’,” Quick Disconnect
AVOID SHARP BENDS AND KINKS when
pulling equipment away from wall. (Maximum pull will kink ends, even if installed
properly, and reduce Connector life.)
Please refer to the illustration below
when installing cable restraint on all
moveable gas fryers.
DISCONNECT
BEFORE
MAXIMUM PULL
Couplings and hose
should be installed in the
same plane as shown at
left. DO NOT OFFSET
COUPLINGS-this causes
torsional twisting and
undue strain causing
premature failure.
This is the correct way to
install metal hose for vertical traverse. Note the
single, natural loop.
Allowing a sharp bend, as
shown at right, strains and
twists the metal hose to a
point of early failure at the
coupling.
Maintain the minimum or
larger bending diameter
between the couplings
longest life.
Closing in the diameter at
the couplings, as shown
at right, creates double
bends causing work
fatigue failure of the
fittings.
In all installations where
“self-draining” is not
necessary, connect metal
hose in a vertical loop.
DO NOT CONNECT
METAL HOSE HORIZONTALLY . . . unless
“self-draining” is necessary, then use support on
[zrr plane as shown at
=ii
QUICK DISCONNECT DEVICE
while extended at
MAXIMUM PULL NOT
ADVISED WHILE
CONNECTED
for
l-bolt is to be secured to the building
using acceptable building construction practices.
i CAUTION #
ALL
STR
N
Secure l-bolt to a building stud. DO
NOT attach to dry wall only. Also,
locate the l-bolt at the same height as
the gas service. Preferred installation
is approximately six inches to either
side of service. Cable restraint must
be at least six inches shorter than
flexible gas line.
L
Utilize elbows when necessary to
avoid sharp kinks or excessive bending. For ease of movement, install
with a “lazy” loop. Gas appliance
must be disconnected prior to maximum movement. (Minimum movement is permissible for hose
disconnection).
The gas pressure regulator on the automatic gas valve is
factory set as follows:
Natural: 3.5 inches water column
Propane: 10.0 inches water column
Be certain gas pressure is set correctly.
Failure to do
so can result in shortening overflowing the cookpot,
which could cause serious burns, personal injury, fire
and/or property damage.
The gas fryer requires 120 volt, single phase, 60 Hertz, 10
amp, 3 wire grounded service The gas fryer is factory
equipped with a grounded cord and plug for your protection
against shock, and should be plugged into a 3 prong
grounded receptacle. Do not cut or remove grounding
prong.
DO NOT DISC
ROUND PLUG.
This fryer MUST be adequately and safely grounded or
electrical shock could result. Refer to local electrical
codes for correct grounding procedures or in absence
of local codes, with The National Electrical Code,
ANSI/NFPA No. 70-(the current edition). In Canada,
all electrical connections are to be made in accordance
with CSA C22.1, Canadian Electrical Code
and/or local codes.
A wiring diagram is located on the inside of access panel
on the right side panel of fryer.
The main power switch on this appliance does not
disconnect all line conductors. This appliance must be
equipped with an external circuit breaker which will
disconnect all ungrounded conductors.
enny pressure
and tested prior to shipment.
the unit again after installation.
FAILURE TO FOLLOW THESE INSTR
S 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 EVERY SIX ROUNDS IN GAS UNITS
AND TWICE A DAY IN ELECTRIC UNITS.
* FILTER ONLY WHEN “COOL” IS DISPLAYED.
LL CRACKLINGS FROM COOKPOT SURFACES AND THE COLD
RING THE FILTERING PROCESS.
0 MAKE SURE THE COOKER IS LEVEL.
0 BE CERTAIN THE SHORTENING IS NEVER ABOVE THE UPPER COOKPOT
“FILL” LINE.
9 BE CERTAIN THAT THE GAS CONTROL VALVE AND BURNERS ARE
PROPERLY ADJUSTED. (GAS UNITS ONLY)
FOR ADDITIONAL INFORMATlON ON THESE INSTRUCTIONS REFER TO THE
HENNY PENNY SERVICE MANUAL AND THE KFC CONFIDENTIAL
OPERATIONS MANUAL (,,C
397
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. Certain conditions must be met prior to operaton
of the filter pump. These conditions are covered later in this
section.
Cookpot
Cooking Rack
Lid Gasket
Operating Valve
Safety Relief Valve
This reservoir holds the cooking shortening.
This stainless steel rack consists of five shelves which contain
the food product during and after frying.
The lid gasket provides the pressure seal for the cookpot
chamber.
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.
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 cookpot chamber at 14.5 psi. If this occurs, turn
the Power/Pump switch to the “OFF” position to release all
pressure from the cookpot.
Safety Relief Valve Lever
THE LEVER IS NOT TO BE PULLED.
Severe burns from the steam will result.
Gauge
The pressure gauge indicates the pressure inside the cookpot.
Solenoid Valve
Drain 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.
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.
Drain Interlock Switch
Condensation Drain Pan
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 POWER position. The switch is designed to
automatically shut off the heat when the dram valve is opened.
The condensation drain pan is the collection point for the
condensation formed within the steam exhaust system. It must
be removed and emptied periodically.
The lid stop bracket stops the upward motion of the lid
assembly. This allows the lid to be lifted to an upright position
with the rack removed allowing easier access to the cookpot
for filtering and cleaning.
To close lid:
1.
Lower the lid until gasket comes into contact with the pot.
2.
With the lid lowered, pull lid handle forward until it stops.
3. Lift up on the lid handle until it stops.
4. Bring lid handle out towards you until it stops.
5. Push lid handle down, locking lid in place.
To open 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.
Gently raise handle until it stops.
1.
cd660
Push handle back until it stops.
2.
Lower handle.
3.
DO NOT raise the lid with the handle in the up
position. Be sure to lower the handle before attempting
to raise the lid, or damage to the lid could result.
Push handle back and raise lid.
4.
If the shortening is below 185 “F (77”~85°C) 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
l-800-543-6243, or Ohio, I-800-762-2964.
If the fryer has the FAST controls, see the FAST
operation manual.
The display will read
“LO” anytime the shortening
temperature is below 256°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).
At 85°F (85°C) this heat stays on until the “COOL” mode is
reached, or until reaching the temperature of the selected cook-
ing 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.
Although the display will read “COOL” in the stand-
by mode, the shortening is hot and could cause burns.
3-5
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.
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The heat light will illuminate whenever the control calls for
heat. When shortening 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 (+4” to -2”).
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.
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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 (85%) 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”.
3-6 397
Although the display will read “COOL” in the standby mode, the shortening is hot and could cause burns.
In the event of a power failure, no attempt should be
made to operate the fryer. The Model 680 Fryer is
equipped with an automatic ignition system and can
not be operated without electrical power.
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.
Dropping the shortening while at the “DROP”
temperature and not in the “COOL” mode can result
in shortening overflowing the cookpot which could
cause serious burns, personal injury, fire and/or
property damage.
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.
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. ait approx-
imately 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.
3-7
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.
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. Refer to KFC’s Standards Library on cleaning instructions.
Always wear chemical splash goggles or face shield and
protective rubber gloves when cleaning the cookpot as the
cleaning solution is high in alkaline. Avoid splashing or
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other contact of the solution with your eyes or skin. Severe
burns may result. Carefully read the instructions on the
cleaner. If the solution comes in contact with your eyes
rinse thoroughly with cool water and see physician immedi-
/
ately.
397
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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
cleaning solution in the cookpot starts to foam and boil
over, DO NOT TRY TO CONTAIN IT BY CLOSING
THE FRYER LID, or severe burns could result.
3-8.
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 as dry as possible.
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.
3-8.
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3. The gas model requires 95 lbs. 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 l/2 inch below lower
indicator.
DO NOT fill cookpot with shortening above the upper
cookpot “Fill” line. This could cause the shortening to
overflow the cookpot, which could cause serious burns,
personal injury, fire and/or property damage.
1. To protect the shortening when the fryer is not in immediate use, the fryer should be put into the “COOL” mode.
2. Frying breaded products requires filtering to keep the
shortening clean. The shortening should be filtered after
six loads of product, and the cracklings brushed down thl
drain.
3. Maintain the shortening at. the proper cooking level, add
fresh shortening as needed.
Failure to follow these instructions can result in
shortening overflowing the cookpot which could cause
serious burns, personal injury, fire and/or property
damage.
1. Turn Power/Pump Switch to the “OFF” position.
2. Rotate manual valve knob of Combination Gas Control
clockwise to the “OFF” position and wait for at least five
(5) minutes before continuing to next step.
3. Rotate manual valve knob of Combination Gas Control
counter clockwise to the “ON” position.
4. Place the electrical Power/Pump switch to the “PO
position.
5. The burner will light and operate in a melt cycle mode until
shortening reaches a preset temperature.
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6. Press cycle selection switch after temperature is displayed
on front of control panel.
To shutdown burner:
1. Rotate manual valve knob of Combination Control to the
“OFF” position.
2. Turn Power/Pump Switch to the “OFF” position.
CONNECW
This fryer is equipped with a grounded cord and plug for your
protection against shock, and should be plugged into a 3 prong
grounded receptacle. Do not cut or remove grounding prong.
Before servicing the fryer, the burner should be shut
down and the electrical supply removed from the unit.
The fryer should be unplugged or the wall circuit
breaker turned off, or electrical shock could result.
1. Place breaded chicken on greased racks with the largest
pieces towards the outside of the rack.
2. Load racks into basket starting at the bottom of basket
and working up with each rack.
3. Place a clean, empty rack into the slot above the top rack
of chicken to prevent pieces from floating while cooking.
For additional information on racking chicken, refer
to KFC’s COM.
1. When the display indicates proper temperature, close and
lock the lid.
2. Press the button for the desired product to be cooked.
3. At the end of the cook cycle, pressure will begin venting
automatically, an alarm will sound, and the display will
indicate the end of the timing cycle. At this time, press
the button next to the product cooking.
4. Wait for the pressure gauge to show “0” pressure in the
pot before attempting to open the lid.
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 cookpot,
resulting in severe burns.
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5. Unlock lid and raise lid quickly to remove chicken from
shortening.
6. Allow chicken to drain for at least 15 seconds, then using
the rack handles, remove racks from basket, starting with
the top rack and working down the basket.
For further instructions on operating the cooker and
filter, see KFC’s COM.
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