Henny Penny OE-100 Installation Manual

Model OE-100

SECTION 2. INSTALLATION

2-1. INTRODUCTION This section provides the installation instructions for the Henny

Penny OE-100.

Installation of this unit should be performed only by a quali­fied service technician.

SHOCK HAZARD

Do not puncture the open fryer with any objects such as
drills or screws as component damage or electrical shock
could result.

2-2. UNPACKING

The unit is bolted to a wooden skid and then packed inside a heavy
cardboard carton with sufficient padding to withstand normal shipping
treatment.

Any shipping damage should be noted in the presence of the
delivey agent and signed prior to his or her departure.

1. Carefully cut bands from cardboard.

2. Lift carton from fryer.

3. Titling unit, remove leg bolts holding skid to unit.

HEAVY OBJECT

Care should be taken when tilting unit to prevent personal
injury.

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4. Remove packing and casters from frypot and thread into leg
inserts.

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Model OE-100

2-2. UNPACKING

(Continued)

5. Remove filter drain pan and filter screen assembly from box and
slide underneath fryer. Connect filter union to the standpipe
assembly.

6. Remove baskets (if present) and brush set from box and install
baskets into the fryer pot.

7. Unit is now ready for location and set-up.

2-3. FRYER LOCATION The proper location of the fryer is very important for operation, speed,

and convenience. Choose a location which provides easy loading and
unloading of product without interfering with the final assembly of food
orders. Operators have found that frying from raw to finish, and
holding the product in warmers, provides fast continuous service.
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.

2-4. LEVELING OF FRYER For proper operation, the fryer should 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.

2-5. VENTILATION The fryer should be located with provision for venting into an

adequate exhaust hood or ventilation system. This is essential to
permit efficient removal of the frying odors. 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 other authorities.

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