Henny Penny OFE-290 User Manual
Model OFE- 290
SECTION 3. OPERA TION
3-1. OPERA TING COMPONENTS
POWER/PUMP Switch 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 filter pump; certain
conditions must be met prior to operation of the filter pump; these
conditions are covered later in this section
Frypot This reservoir holds the cooking shortening, and is designed to
accommodate the heat exchanger, 6 head of product and an
adequate cold zone for collection of cracklings
Carrier This stainless steel carrier consists of five racks which contain
the food product during and after frying
Drain V alve A two-way ball valve, normally in the closed position; turn the
handle to drain the shortening from the frypot into the filter drain
pan
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 switch is in the POWER position; the switch is designed to
automatically shut off the heat when the drain valve is opened
Shortening Mixing System A shortening mixing capability to help ensure shortening is properly
mixed to prevent an accumulation of moisture and hence boiling
action in the pot; the filter pump is activated by the controls, at
preset intervals, to mix the shortening
Lid Latch A mechanical catch on the front of the lid which engages a bracket
on the front of the frypot, when lid is lowered
Air V alve Pumps air into the shortening, periodically , to keep the shortening at
a uniform temperature; this only functions when the unit has been
sitting idle for a period of time, and when heating upfrom a cold
start
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Model OFE- 290
3-1. OPERA TING COMPONENTS
(Continued)
High Limit This high temperature control senses the temperature of the
shortening; if the temperature of the shortening exceeds
450°F (230°C), this control will open and shut 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, in the
right, front of the fryer
Figure 3-1
Filter Drain Pan The removable pan that houses the filter and catches the shortening
when it is drained from the frypot; also used to remove anddiscard
old shortening
When hot shortening is in this pan, use extreme care to
avoid burns.
Filter Union Connects the filter to the filter pump, and allows easy removal of the
filter and drain pan
Fuses A protective device which breaks the circuit when the current
exceeds the rated value
3-2. LID OPERA TION T o close lid:
1. Lower the lid until latch comes into contact with the pot.
T o open lid:
1. Unlatch the front lid latch.
2. Lift up on handle to raise lid.
3-3. MEL T CYCLE If the shortening is below 185°F (77°-85°C) with the POWER/
OPERATION PUMP switch in the POWER position, the fryer enters the Melt
Cycle. The shortening is heated slowly to prevent scorching of the
shortening. The heat cycles on and off to ensure slow melting of
shortening. At 185°F (85°C) the heat stays on until the Cool Mode
is reached, which is 250°F (121°C). The controls maintains this
temperature until the COOL button is pressed.
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See Filling and Adding Shortening Section.
Model OFE- 290
3-4. SWITCHES AND Refer to image at end of this section.
INDICATORS
Product Selection Buttons Select the number of heads, or product, to be cooked by pressing
the button below the menued item; shortening will then heat to
drop temperature of that item
Pressing the same button again begins the Cook Cycle; the display
changes from “DROP” to counting down the cook time in minutes
and seconds
At the end of the Cook Cycle, the alarm sounds and the display
reads “DONE”; press the cycle button that is flashing, to stop the
al a r m; the fryer then resets to the Cool Mode
A Cook Cycle can be aborted at any time by pressing and
holding the product button.
Time/T emperature Display A four digit LED type display which shows the remaining cook time
during Cook Cycles and also the shortening temperature on
demand from the operator
Heat Indicator Illuminates whenever the control calls for heat; when shortening
temperature has been reached, the heat light goes off
HI T emperature Indicator The display reads “HI” if the shortening temperature is 40° F above
the setpoint
Drop Indicator The display reads “DROP” when the shortening has reached
the setpoint temperature (will read “DROP” 2° before setpoint and
4° above setpoint )
Done Indicator The display reads “DONE” at the end of the Cook Cycle
T emperature Button Press this button to read the temperature of the shortening during a
Cook Cycle
SCAN Button Pressing this button toggles through the items being programmed
FUNCTION Button Used in the programming of the controls
EXIT FILL Button After filtering the fryer, if in the filter lockout mode, the display reads
“FILL”, and the EXIT FILL button must be pressed.
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Model OFE- 290
3-4. SWITCHES AND
INDICATORS Continued)
EXIT COOL Button After cooking, or filtering the shortening, the temperature automati-
cally goes into the Cool Mode, which keeps shortening at a lower
temperature; this temperature extends the shortening life and
minimizes the time to heat the shortening for the next Cook Cycle;
EXIT COOL button must be pressed to heat up to setpoint temperature
AL THOUGH THE DISPLA Y WILL READ “COOL”
DURING THE ST ANDBY MODE, THE SHORTENING IS HOT AND WILL CAUSE BURNS.
TEMPERA TURE BUTTON DIGIT AL DISPLAY
Figure 3-2
3-4 504
3-5. FILLING OR ADDING
SHORTENING
Model OFE- 290
The shortening level must always be above the heating
elements when the fryer is heating and at the frypot level
indicators on the rear of the frypot (Figure 3-3). Failure
to follow these instructions could result 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 befor e placing it in the frypots. The burner tubes must be completely
submerged in shortening. Fire or damage to the frypot
could result.
1. It is recommended that a high quality frying shortening
be used in the open fryer . Some low grade shortenings have a
high moisture content and will cause foaming and boiling over .
Figure 3-3
T o avoid severe burns when pouring hot shortening
into frypot, wear gloves and take care to avoid
splashing.
2. The electric model requires 100 lbs. (45 Kg.) of shortening.
The frypot has 2 level indicator lines inscribed on the rear
wall of the frypot which show when the heated shortening is at
the proper level. Figure 3-3.
3. Cold shortening should be filled to the lower indicator .
BE CERT AIN THE SHORTENING IS NEVER
ABOVE THE UPPER LEVEL INDICA TOR LINE.
FAILURE TO FOLLOW THESE INSTRUCTIONS
CAN RESUL T IN SHOR TENING OVERFLOWING
THE FRYPOT CAUSING SERIOUS BURNS, PERSONAL INJUR Y , FIRE AND/OR PROPERTY
DAMAGE.
For complete instructions, refer to KFC’s S tandards Library .
703 3-5
Model OFE- 290
3-6. BASIC OPERA TION Follow the procedure below on the initial start-up of the fryer, and
each time the fryer is brought from a cold, or shut down condition,
back into operation. These are basic, general instructions. Be sure
to follow KFC’ s Standards Library when operating the fryer.
1. Make sure the shortening is filled to the proper level in
the frypot; to the lower indicator.
DO NOT OVERLOAD, OR PLACE PRODUCT WITH
EXTREME MOISTURE CONTENT INTO THE
RACKS. 21 LBS. (9.5 KG.) IS THE MAXIMUM
AMOUNT OF PRODUCT PER FRYPOT . FAILURE
TO FOLLOW THESE INSTRUCTIONS CAN RE
SUL T IN SHOR TENING OVERFLOWING THE
FRYPOT WHICH COULD CAUSE SERIOUS
BURNS, PERSONAL INJUR Y , FIRE AND/OR
PROPERTY DAMAGE.
2. Turn the POWER/PUMP switch to the POWER position and
press the appropriate product button to select the amount
of product to be cooked.
3. Stir the shortening as it’ s heating up from a cold start.
Be sure to stir down into the cold zone.
DO NOT STIR THE SHORTENING AT ANY OTHER
TIME EXCEPT A T MORNING ST ART-UP. FAILURE TO FOLLOW THESE INSTRUCTIONS CAN
RESUL T IN SHOR TENING OVERFLOWING THE
FRYPOT WHICH COULD CAUSE SERIOUS
BURNS, PERSONAL INJUR Y , FIRE, AND/OR
PROPERTY DAMAGE.
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