Henny Penny OFE-292 Installation Manual

OPERATOR’S

MANUAL

OPEN FRYER

MODEL

OFE-290 OFE-292

HENNY PENNY

8 HEAD ELECTRIC OPEN FRYER

SPECIFICATIONS

Height 61” (155 cm)

Width 24” (61 cm)

Depth 41¾” ( 107 cm)

Floor Space Approximately 7 sq. ft. (.65 sq. m.)

Pot Capacity 8 head of chicken - 21 lbs. (9.5 kg) 100 lbs. shortening (45 Kg.)

Electrical 208 VAC, 3 Phase, 50/60 Hz, 17 KW, 47.2 Amps 240 VAC, 3 Phase, 50/60 Hz, 17 KW, 40.9 Amps 200 VAC, 3 Phase, (Delta), 50/60 Hz, 17 KW, 49.1 Amps 240 VAC, 3 Phase, (Delta), 50 Hz, 17 KW, 40.9 Amps 380 VAC, 3 Phase, 50 Hz, 17 KW, 25.8 Amps 415 VAC, 3 Phase, 50 Hz, 17 KW, 23.7 Amps

Heating Two 8,500 watt electric immersion elements

Shipping Weight Approximately 593 lbs. (269 kg.)

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. Also, the serial number is stamped on the

outside of the frypot. See gure below.

Model OFE- 290/292

TABLE OF CONTENTS

Section Page

Section 1. INTRODUCTION ............................................................................................................ 1-1

1-1 Introduction ................................................................................................... 1-1

1-2 Proper Care .................................................................................................... 1-1

1-3 Assistance ...................................................................................................... 1-1

1-4 Safety ............................................................................................................. 1-2

Section 2. INSTALLATION .............................................................................................................. 2-1

2-1 Introduction ................................................................................................... 2-1

2-2 Unpacking...................................................................................................... 2-1

2-3 Selecting the Fryer Location ......................................................................... 2-4

2-4 Leveling the Fryer ......................................................................................... 2-4

2-5 Ventilation of Fryer........................................................................................ 2-5

2-6 Electrical Requirements ................................................................................. 2-5

2-7 International Electrical Requirements ........................................................... 2-6

Section 3. OPERATION .................................................................................................................... 3-1

3-1 Operating Components .................................................................................. 3-1

3-2 Lid Operation................................................................................................. 3-2

3-3 Melt Cycle Operation .................................................................................... 3-2

3-4 Switches and Indicators ................................................................................. 3-3

3-5 Filling or Adding Shortening ......................................................................... 3-5

3-6 Basic Operation ............................................................................................. 3-6

3-7 Care of Shortening ......................................................................................... 3-8

3-8 Filtering Instructions ..................................................................................... 3-8

3-9 Changing the Filter Envelope ........................................................................ 3-10

3-10 Cleaning the Frypot ....................................................................................... 3-11

3-11 Filter Pump Motor Protector-Manual Reset .................................................. 3-12

3-12 Regular Maintenance Schedule ..................................................................... 3-12

3-13 Preventive Maintenance ................................................................................ 3-12

3-14 Programming ................................................................................................. 3-15

3-15 Special Program Mode .................................................................................. 3-17

Section 4. TROUBLESHOOTING ................................................................................................... 4-1

4-1 Troubleshooting Guide .................................................................................. 4-1

4-2 Error Codes .................................................................................................... 4-2

Glossary ....................................................................................................................... G-1

Distributors List - Domestic and International

iOct. 2012

SECTION 1. INTRODUCTION

Model OFE- 290/292

1-1. INTRODUCTION

1-2. PROPER CARE

The Henny Penny open fryer is a basic unit of food processing equipment. This unit is used only in institutional and commercial food service operations.

As of August 16, 2005, the Waste Electrical and Electronic Equipment directive went into effect for the European Union. Our products have been evaluated to the WEEE directive. We have also reviewed our products to determine if they comply with the Restriction of Hazardous Substances directive (RoHS) and have redesigned our products as needed in order to comply. To continue compliance with these directives, this unit must not be disposed as unsorted municipal waste. For proper disposal, please contact your nearest Henny Penny distributor.

As in any unit of food service equipment, the Henny Penny open 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, call your local independent distributor in your area, or call Henny Penny Corp. at 1-800-4178405 or 1-937-456-8405.

1-1Jan. 2017

Model OFE- 290/292

1-4. SAFETY The Henny Penny open 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 NOTICE are used. Their usage is described below.

SAFETY ALERT SYMBOL is used with DANGER, WARNING, or CAUTION which indicates a personal injury type hazard.

NOTICE is used to highlight especially important information.

CAUTION used without the safety alert symbol indicates a potentially hazardous situation which, if not avoided, may result in property damage.

CAUTION used with the safety alert symbol indicates a potentially hazardous situation which, if not avoided, may result in minor or moderate injury.

WARNING indicates a potentially hazardous situation which, if not avoided, could result in death or serious injury.

DANGER INDICATES AN IMMINENTLY HAZARDOUS SITUATION WHICH, IF NOT AVOIDED, WILL RESULT IN DEATH OR SERIOUS INJURY.

1-2March 2006

SECTION 2. INSTALLATION

Model OFE- 290/292

2-1. INTRODUCTION

2-2. UNPACKING

INSTRUCTIONS

This section provides the installation and unpacking instructions for the Henny Penny OFE-290/292, open fryer.

Installation of this unit should be performed only by a

qualied service technician.

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

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

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 the stretch lm from around the carrier/rack box and

remove it from the top of the fryer lid.

5. Cut and remove the metal bands holding the fryer to the pallet.

All counterweights must be loaded before unlatching the lid, or personal injury could result.

6. Remove the fryer from the pallet.

Take care when moving the fryer to prevent personal injury. The fryer weighs approximately 600 lbs. (270 kg).

2-1Aug. 2003

Model OFE- 290/292

2-2. UNPACKING

INSTRUCTIONS (Continued)

7. Remove the counterweights from the pallet, which are strapped to the pallet, under the fryer.

Do not drop. The counterweights weigh approximately 18 lbs. (8.1 kg.) each. Handle with care, or personal injury could result.

8. Remove rear cover.

9. Load the 4 weights into the counterweight assembly. See next page.

10. Replace rear cover.

11. Cut warning tags from the lid assembly. The lid may now be unlatched.

12. Remove the accessories from inside the lter drain pan.

13. Remove the protective paper from the fryer cabinet. Clean exterior surface with a damp cloth.

Optional Ramp Unloading

ROLL UNIT OFF PALLET ONTO RAMP.

ORIENT CASTERS IN SIDEWAYS POSITION. RAISE SIDE SLIGHTLY & KNOCK OUT RU BBER PADS (2). TYPICAL BOTH SIDES

PRY OFF RAIL EITHER SIDE

REMOVE REAR COVER

- WEIGHT SEGMENTS MUST BE INSTALLED PER INSTRUCTION CONTAINED THEREIN BEFORE ATTEMPTING TO UNLATCH LID.

REMOVE THE  ACCESSORIES FROM THE DRAIN PAN.

NOTE: THE FITTINGS FOR GAS LINE ARE HERE!!

REMOVE THE WEIGHTS FROM THE PALLET.

PROP UP A RAMP FOR EACH CASTER ON THE SELECTED SIDE.

2-2Dec. 2016

REMOVE 2 BOLTS MARKED “A” TO RELEASE FRAME AFTER INSTALLING WEIGHT SEGMENTS

INSERT 4TH

INSERT 2ND & 3RD SEGMENT

INSERT 1ST SEGMENT

EACH WEIGHT SEGMENT WEIGHS APPROXIMATELY 18 LBS. (8.1 KG) HANDLE WITH CARE

ALL SEGMENTS ARE IDENTICAL.

ALL SEGMENTS MUST BE INSTALLED AND SECURED IN THE FRAM BEFORE ATTEMPTING TO UNLATCH LID.

Model OFE- 290/292

2-3Dec. 2016

Model OFE- 290/292

2-3. SELECTING THE

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 without interfering with the nal

assembly of food orders. Operators have found that frying

from raw to nish, 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 efciency will be obtained by a straight line operation, i.e. raw in one side and nish out the other side. Order assembly can be moved away with only a slight loss of efciency. 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.

To avoid re and ruined supplies, the area under the fryer

should not be used to store supplies.

2-4. LEVELING THE

FRYER

To prevent severe burns from splashing hot shortening, position and install fryer to prevent tipping or movement. Restraining ties may be used for stabilization.

Fryer must be installed and operated in such a manner as to ensure water is prevented form coming in contact with shortening

For proper operation, the fryer must be level from side to side

and front to back. Using a level placed on the at 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 FRYPOT WHICH COULD CAUSE SERIOUS BURNS, PERSONAL INJURY, FIRE AND/OR PROPERTY DAMAGE.

2-4Dec. 2012

Model OFE- 290/292

2-5. VENTILATION OF

FRYER

2-6. ELECTRICAL

REQUIREMENTS

The fryer should be located with provision for venting into adequate exhaust hood or ventilation system. This is essential

to permit efcient removal of steam exhaust and frying odors.

Special precautions must be taken in designing an exhaust canopy to avoid interference with the operation of the fryer. 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 re department or building authorities.

The electric fryer requires 208 or 240 volt, three phase, 50/60 Hertz service. The power cord will be already attached to the fryer. Check the data plate mounted just above the lid, on the left side of the back shroud, to determine the correct power supply.

Refer to section 2-7 for international electrical requirements.

This fryer must be adequately and safely grounded (earthed) or electrical shock could result. Refer to local electrical codes for correct grounding (earthing) 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 Part 1, and/or local codes.

To avoid electrical shock, this appliance must be equipped with an external circuit breaker which will disconnect all ungrounded (unearthed) conductors. The main power switch on this appliance does not disconnect all line conductors.

A separate disconnect switch with proper capacity fuses or breakers must be installed at a convenient location between the fryer and the power source. It should be an insulated copper conductor rated for 600 volts and 90o C. For runs longer than 50 feet (15.24 m), use the next larger wire size.

2-5Dec. 2012

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