Henny Penny OFE-391 Installation Manual

OPERATOR’S

MANUAL

OPEN FRYER

MODEL

OFE-391

Read instructions before operating the appliance

This manual should be retained in a convenient location for future reference.

A wiring diagram for this appliance is located on the rear shroud cover of the control panel.

Post in a prominent location, instructions to be followed if user smells gas. This information should be obtained by consulting the local gas supplier.

Do not obstruct the ow of combustion and ventilation air. Adequate clearance must be left all around appliance for sufcient air to the combustion chamber.

The Model OFG-391 pressure fryer is equipped with a continuous pilot. But fryer cannot be operated with out electric

power. Fryer will automatically return to normal operation when power is restored.

Keep appliance area free and clear from combustibles.

Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death. Read the installation, operating and maintenance instructions thoroughly before installing or servicing this

equipment.

DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE. FIRE OR EXPLOSION COULD RESULT.

HENNY PENNY

8 HEAD ELECTRIC PRESSURE FRYER

Fryer must be installed and used in such a way to prevent water from contacting the shortening.

This appliance is not intended to be operated by means of an external timer or a separate remote control system.

This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.

Technical Data for CE Marked Products

Nominal Heat Input: Natural (I2H) = 26,4 kW (90,000 Btu/h)

(Net) Natural (I2E) = 26,4 kW (90,000 Btu/h) Natural (I2S) = 23,75 kW (81,000 Btu/h) Liquid Propane (I

) = 27,0 kW (92,000 Btu/h)

Nominal Heat Input: Natural (I

) = 29,3 kW (100,000 Btu/h)

(Gross) Natural (I2E) = 29,3 kW (100,000 Btu/h) Natural (I2S) = 26,4 kW (90,000 Btu/h) Liquid Propane (I

Supply Pressure: Natural (I

) = 20 mbar

) = 29,3 kW (100,000 Btu/h)

Natural (I2E) = 20 mbar Natural (I2S) = 25 mbar

Liquid Propane (I

Test Point Pressure: Natural (I

) = 8,7 mbar

) = 37/50 mbar

Natural (I2E) = 8,7 mbar Natural (I2S) = 8,7 mbar

Liquid Propane (I3P) = 25 mbar

Injector Size: Natural (I2H) = 2,51 mm Natural (I2E) = 2.51 mm Natural (I2S) = 2.85 mm

Liquid Propane (I3P) = 1,04 mm

This appliance must be installed in accordance with the manufacturer’s instructions and the regulations in force and only used in a suitable ventilated location. Read the instructions fully before installing or using the appliance.

Datos Tecnicos Para Products CE

Consumo Calorico Nominal: Gas Natural (I2H) = 26,4 kW (90,000 Btu/h)

(Neto) Gas Natural (I2E) = 26,4 kW (90,000 Btu/h) Gas Natural (I2S) = 23,75 kW (81,000 Btu/h)

Propano Licuado (I3P) = 27,0 kW (92,000 Btu/h)

Consumo Calorico Nominal: Gas Natural (I2H) = 29,3 kW (100,000 Btu/h)

(Bruto) Gas Natural (I2E) = 29,3 kW (100,000 Btu/h) Gas Natural (I2S) = 26,4 kW (90,000 Btu/h)

Propano Licuado (I3P) = 29,3 kW (100,000 Btu/h)

Presion De Alimentacion: Gas Natural (I2H) = 20 mbar Gas Natural (I2E) = 20 mbar Gas Natural (I2S) = 25 mbar Propano Licuado (I3P) = 37/50 mbar

Presion En Ez Punto De Prueba: Gas Natural (I2H) = 8,7 mbar Gas Natural (I2E) = 8,7 mbar Gas Natural (I2S) = 8,7 mbar Propano Licuado (I3P) = 25 mbar

Diámetro Boquilla: Gas Natural (I2H) = 2,51 mm

Gas Natural (I2E) = 2.51 mm Gas Natural (I2S) = 2.85 mm Propano Licuado (I3P) = 1,04 mm

Este equipo debe instalarse únicamente en un recinto adecuadameute ventilado y conforme a las indicaciones del fabricante y a las normas vigentes. Lea completamente las instrucciones antes de instalar o usar este equipo.

HENNY PENNY

8 HEAD GAS 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 (20 lbs.) (9.1 kg) 130 lbs. shortening (46 Kg.)

Electrical 120 VAC, 1 Phase, 50/60 Hz, 10 Amp, 2 Wire + Ground 230 VAC, 1 Phase, 50/60 Hz, 5 Amp, 2 Wire + Ground

Heating Propane or natural gas; 100,000 BTU/Hr.(105.48 MJ/hr.)

Shipping Weight Approximately 670 lbs. (304 kg.)

Accessories Shipped Five 1/2 size pan racks and carrier assembly

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.

TABLE OF CONTENTS

Section Page

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

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

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

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

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

Section 2. INSTALLATION ....................................................................................................... 3

2-1 Introduction ................................................................................................... 3

2-2 Unpacking...................................................................................................... 3

2-3 Selecting the Fryer Location ......................................................................... 7

2-4 Leveling the Fryer ......................................................................................... 7

2-5 Ventilation of Fryer........................................................................................ 8

2-6 Gas Supply..................................................................................................... 8

2-7 Gas Piping ..................................................................................................... 8

2-8 Gas Leak Test ................................................................................................ 11

2-9 Gas Pressure Regulator Setting ..................................................................... 11

2-10 Electrical Requirements ................................................................................. 13

Section 3. OPERATION ............................................................................................................. 15

3-1 Operating Components .................................................................................. 15

3-2 Lid Operation................................................................................................. 17

3-3 Switches and Indicators ................................................................................. 17

3-4 Clock Set ....................................................................................................... 20

3-5 Filling or Adding Shortening ......................................................................... 22

3-6 Product Racking Recommendations .............................................................. 23

3-7 Basic Operation ............................................................................................. 24

3-8 Care of Shortening ......................................................................................... 27

3-9 Filtering Instructions ..................................................................................... 27

3-10 Changing the Filter Envelope ........................................................................ 30

3-11 Lighting and Shutdown of Burners ............................................................... 32

3-12 Filter Pump Motor Protector-Manual Reset .................................................. 33

3-13 Cleaning the Frypot ....................................................................................... 33

3-14 Regular Maintenance Schedule ..................................................................... 35

3-15 Preventive Maintenance ................................................................................ 36

3-16 Programming ................................................................................................. 39

3-17 Special Program Mode .................................................................................. 45

3-18 Data Logging, Heat Control, Tech Mode and Stat Mode .............................. 53

3-19 Information Mode .......................................................................................... 54

Section 4. TROUBLESHOOTING .............................................................................................. 59

4-1 Troubleshooting Guide ................................................................................... 59

4-2 Error Codes .................................................................................................... 60

iJuly 2003

SECTION 1: INTRODUCTION

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 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, call your local

independent distributor in your area, call Henny Penny Corp. at 1-800-417-8405 or 1-937-456-8405, or go to Henny Penny online at www.hennypenny.com.

1Feb. 2007

1-4.

SAFETY

The instructions in this manual have been prepared to aid you in learning

the proper procedures for your equipment. Where information is of particular importance or is safety related, the words NOTICE, CAUTION,

or WARNING are used. Their usage is described below.

If a problem occurs during the first operation of a new unit, recheck the Installation Section of the Operator’s Manual.

Before troubleshooting, always recheck the Operation

Section of the Operator’s Manual.

Where information is of particular importance or is safety related, the

words DANGER, WARNING, CAUTION, or NOTICE are used. Their

usage is described as follows:

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, could 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.

2March 2006

SECTION 2: INSTALLATION

2-1.

INTRODUCTION

2-2.

UNPACKING

INSTRUCTIONS

This section provides the installation and unpacking instructions for the Henny Penny PFG-391.

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 electrical shock or component

damage 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 plastic bands from the main box.

2. Remove the box lid and lift the main box off the fryer.

3. Remove four corner packing supports.

4. Cut the stretch film 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

935 lbs. (424 kg).

3Aug. 2003

2-2.

UNPACKING

INSTRUCTIONS

(CONT.)

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

Do not drop. The counterweights weigh

approximately 18 lbs. (8.1 kg) each. Handle with care,

or personal injury could result.

8. Remove rear service cover.

9. Load the 4 weights into the counterweight assembly.

10. Replace rear service cover.

To avoid personal injury and assure safe operation

of unit, rear service cover must be in place.

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

unlatched.

12. Remove the accessories from inside the filter drain pan.

The ttings for installing the gas line are in a separate box, along with the accessories, in the lter drain pan.

13. Remove the protective paper from the fryer cabinet. Clean

exterior surface with a damp cloth.

4Aug. 2003

Optional Ramp Unloading

ROLL UNIT OFF

PALLET ONTO RAMP.

ORIENT CASTERS IN SIDEWAYS

POSITION. RAISE SIDE SLIGHTLY &

KNOCK OUT RUBBER PADS (2). -

TYPICAL BOTH SIDES

PRY OFF RAIL -

EITHER SIDE

PROP UP A RAMP FOR EACH

CASTER ON THE SELECTED 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.

5Dec. 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.

6Dec. 2016

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 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 (61.0 cm) 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 (15.24 cm) around the base of the unit is needed for proper air supply to the combustion chamber.

To avoid a re, install the fryer with minimum clear-

ance from all combustible and noncombustible materi-

als,6 inches (15.24 cm) from side and 6 inches (15.24

cm) from back. If installed properly, the gas Fryer is

designed for operation on combustible oors and adja-

cent to combustible walls.

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.

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 FRYPOT

WHICH COULD CAUSE SERIOUS BURNS,

PERSONAL INJURY, FIRE AND/OR PROPERTY

DAMAGE.

7July 2003

2-5.

VENTILATION OF

FRYER

2-6.

GAS SUPPLY

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 flue gases 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 re 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. The minimum

supply for natural gas is 7 inches water column, and 10 for propane.

2-7.

GAS PIPING

Do not attempt to use any gas other than that

specied on the data plate. Incorrect gas supply

could cause a re 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 local, state,

and national codes, and be in accordance with Canadian Gas Authority Standard CSA B149-& 2,” Installation Codes - Gas Burning Appliances” and Australian Gas Authority Rule AG601-2000 Section AS5601.

• 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 1/2 PSIG (3.45 KPA (34.47 mbar).

8Sept. 2013

2-7.

GAS PIPING

(CONT.)

The fryer must be isolated from the gas supply

•

piping system by closing its individual manual shutoff valve during any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 PSIG (3.45 KPA) (34.5 mbar).

• A standard 3/4 inch, black steel pipe and

malleable ttings should be used for gas service

connections.

• Do not use cast iron ttings.

• Although 3/4 inch size pipe is recommended,

piping should be of adequate size and installed

to provide a supply of gas sufcient 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:

1. Installing a manual gas shut off valve and disconnect union,

or...

.525 in.

1.33 cm

35.277 in.

89.6 cm

2. Installing a heavy duty (min. 3/4 inch) design A.G..A.

certified connector which complies with standard connectors

for moveable gas appliances. ANSI Z21.69 or CAN/CSA

6.16. Also, a quick disconnect coupling which complies with

the Standard for Quick Disconnect Devices for use with Gas

Fuel, ANSI Z21.41 or CAN 1-6.9. 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.

The cable restraint limits the distance the fryer can be

pulled from the wall. For cleaning and servicing the

fryer, the cable must be unsnapped from the unit and

the exible gas line disconnected. This will allow

better access to all sides of the fryer. The gas line and

cable restraint must be reconnected once the cleaning

or servicing is complete.

9March 2014

GAS PIPING

MINIMUM PULL of equipment away from wall permissible for accessibility to Quick Disconnect Device

DISCONNECT BEFORE MAXIMUM PULL

AVOID SHARP BENDS AND KINKS when pulling equipment away from wall. (Maximum pull will kink ends, even if installed properly, and reduce Connector life.)

QUICK DISCONNECT DEVICE still attached while extended at maximum pull

STRESS POINTS

CABLE RESTRAINT

Please refer to the illustration below when installing cable restraint on all moveable gas fryers.

MINIMUM PULL FOR ACCESSIBILITY ONLY

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 vor 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 for longest life. Closing in the diameter at the coupling, as shown at right, creates double bends causing work 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 lower plane as shown at left.

MAXIMUM PULL NOT ADVISED WHILE CONNECTED

I-bolt is to be secured to the building using acceptable building contruction practices.

DRY WALL CONSTRUCTION

Secure I-bolt to a building stud DO NOT attach to dry wall only. Also, locate the I-bolt at teh 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.

Utilize elbows when necesary 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).

12160004

10Dec. 2016

2-8.

GAS LEAK TEST

Prior to turning the gas supply on, be sure the gas valve knob on the gas control valve is in the OFF

position. The word “OFF” is at the bottom of the

knob when the valve is closed.

After the piping and fittings have been installed, check for gas leaks. A simple checking method is to turn on the gas and brush all connections with a soap solution. If bubbles and occur, it indicates escaping gas. In this event, the piping connection must be redone.

To avoid re or explosion, never use a lighted

match or open ame to test for gas leaks. Ignited

gas could result in severe personal injury and/or

property damage.

2-9.

GAS PRESSURE

REGULATOR

SETTING

The gas pressure regulator on the gas control valve is factory set as follows:

• Natural: 3.5 inches water column (.87 kPa)

• Propane: 10.0 inches water column (2.49 kPa)

The gas pressure regulator has been set by Henny

Penny and is not to be adjusted by the user.

MAKE SURE GAS PRESSURE IS SET

CORRECTLY. FAILURE TO DO SO CAN

RESULT IN SHORTENING OVERFLOWING

THE FRYPOT, WHICH COULD CAUSE

SERIOUS BURNS, PERSONAL INJURY, FIRE

AND/OR PROPERTY DAMAGE.

11July 2003

2-9.

GAS PRESSURE

REGULATOR

SETTING

(CONT.)

MEASURING GAS PRESSURE

1. Locate the pressure tap hole or fitting on the side of the gas

valve. Remove the pipe plug from the valve or fitting circled in Figure 1.

2. Screw a pressure tap fitting into the valve or the fitting on

the side of the valve circled in Figure 2.

3. Place one end of a vacuum hose on the pressure tap fitting

and the other end on the manometer as shown in Figure 3.

4. Turn the fryer “ON”.

5. Allow the fryer to reach full burn.

Figure 1

Figure 2

6. The pressure reading on the manometer should be 3.5” of

water column for Natural gas and 10” of water column for LP gas.

7. Turn the fryer off.

8. Remove the pressure tap fitting.

9. Place the pipe plug back into the valve or the fitting on the

valve.

Notify a qualied service technician if gas pressure

differs from factory settings mentioned in this manual

Figure 3

12March 2014

2-10.

ELECTRICAL

REQUIREMENTS

The gas fryer requires 120 volt, single phase 60 Hertz, 10 amp,

3 wire grounded (earthed) service, or 230 volt, single phase, 50

Hertz service. The 120 volt gas fryer is factory equipped with

a grounded (earthed) cord and plug for your protection against shock, and should be plugged into a 3 prong grounded (earthed) receptacle. Do not cut or remove grounding (earthing) prong. A wiring diagram is located behind the right side panel, and can be accessed by removing the side panel. The 230 volt plug must conform to all local, state, and national codes.

To avoid electrical shock, do not disconnect the

ground (earth) plug. This fryer must be adequately

and safely grounded (earthed). 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.

13July 2003

BOIL-OVER PREVENTION IN HENNY PENNY FRYERS

FAILURE TO FOLLOW THESE INSTRUCTIONS CAN RESULT IN SHORTENING OVERFLOWING THE FRYPOT WHICH COULD CAUSE SERIOUS BURNS,PERSONAL INJURY, FIRE,

AND/OR PROPERTY DAMAGE.

• THE SHORTENING SHOULD BE STIRRED ONLY DURING THE MORNING START-UP

PROCEDURE. DO NOT STIR THE SHORTENING AT ANY OTHER TIME.

• FILTER THE SHORTENING AT LEAST TWICE A DAY.

• FILTER ONLY WHEN SHORTENING IS BELOW 275°F (135°C).

• BRUSH ALL CRACKLINGS FROM FRYPOT SURFACES AND THE COLD ZONE DURING

THE FILTERING PROCESS.

• MAKE SURE THE FRYER IS LEVEL.

• BE CERTAIN THE SHORTENING IS NEVER ABOVE THE UPPER FRYPOT LEVEL “FILL”

LINE.

• BE CERTAIN THAT THE GAS CONTROL VALVE AND BURNERS ARE PROPERLY

ADJUSTED (GAS UNITS ONLY).

• USE RECOMMENDED PRODUCT LOAD SIZE.

FOR ADDITIONAL INFORMATION ON THESE INSTRUCTIONS, REFER TO THE HENNY PENNY

OPERATOR’S MANUAL AND THE KFC STANDARDS LIBRARY.

FOR ASSISTANCE, CALL THE HENNY PENNY SERVICE DEPARTMENT AT

1-800-417-8405 OR 1-937-456-8405.

14July 2003

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