Henny Penny FM03-681, PFE-500, PFG-600 User Manual
Frying
50 Years Of
Frying Excellence
While the foodservice industry continues to evolve
and consumer tastes expand, one thing hasn’t changed
— customers will continue to be drawn to delicious,
golden fried foods to satisfy their cravings. For your
operation to fully capitalize on this enduring demand,
you need a foodservice partner you can trust.
Henny Penny has built a reputation for supplying the
industry’s premier fryers on a ve-decade commitment
to o ering you the highest quality equipment and an
unsurpassed level of service. We patented the rst
commercial pressure fryer in 1957, and since that time,
we’ve drawn on experience and innovation to master
the art of preparing perfectly fried foods. rough
years of proven performance and client satisfaction,
Henny Penny has grown into a global company o ering
a comprehensive range of foodservice solutions.
Yet our foundation and deepest expertise remains in
frying applications. Whatever the size and scope of
your operation, Henny Penny o ers a variety of
pressure and open fryers — all backed by our full
support — to help you meet your biggest challenges:
■
Increased food quality
■
Reduced operating costs
■
More e cient labor management
Market Outlook
Quality
Rectangular fry pots on our fryers promote random
tumbling and turbulent action for more evenly
products and more satisfi ed customers.
Cold zones below the heating units reduce
cracklings and greatly improve shortening quality
and food fl avor.
Integrated cooking rack system on specifi c models
lets you quickly and easily move food from breading
station to fryer to holding cabinet with minimal
food handling.
High-effi ciency heating units with quick heat recovery
and various melt modes keep shortening from
breaking down too quickly and being absorbed by
food, enabling you to cook larger volumes without
sacrifi cing quality or consistency.
cooked
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