Henny Penny OFG-391 User Manual

Henny Penny

Open Fryer-Gas

Model OFG-391

OPERA TOR’S MANUAL

Model OFG- 391

LIMITED WARRANTY FOR HENNY PENNY EQUIPMENT

Subject to the following conditions, Henny Penny Corporation makes the following limited warranties to the original

purchaser only for Henny Penny appliances and replacement parts:

NEW EQUIPMENT : Any part of a new appliance, except baskets, lamps, and fuses, which proves to be defective in material or workmanship within two (2) years from date of original installation, will be repaired or replaced without charge F .O.B. factory , Eaton, Ohio, or F .O.B. authorized distributor . Baskets will be repaired or replaced for ninety (90) days from date of original installation. Lamps and fuses are not covered under this Limited W arranty. To validate this warranty, the registration card for the appliance must be mailed to Henny Penny within ten (10) days after installation.

FIL TER SYSTEM: Failure of any parts within a fryer filter system caused by the use of the non-OEM filters or other unapproved filters is not covered under this Limited Warranty.

REPLACEMENT P A R TS: Any appliance replacement part, except lamps and fuses, which proves to be defective in material or workmanship within ninety (90) days from date of original installation will be repaired or replaced without charge F .O.B. factory , Eaton, Ohio, or F .O.B. authorized distributor .

The warranty for new equipment covers the repair or replacement of the defective part and includes labor charges and

maximum mileage charges of 200 miles round trip for a period of one (1) year from the date of original installation.

The warranty for replacement parts covers only the repair or replacement of the defective part and does not include any labor charges for the removal and installation of any parts, travel, or other expenses incidental to the repair or replacement of a part.

EXTENDED FRYPOT WARRANTY: Henny Penny will replace any frypot that fails due to manufacturing or workmanship issues for a period of up to seven (7) years from date of manufacture. This warranty shall not cover any frypot that fails due to any misuse or abuse, such as heating of the frypot without shortening.

0 TO 3 YEARS: During this time, any frypot that fails due to manufacturing or workmanship issues will be replaced at no charge for parts, labor, or freight. Henny Penny will either install a new frypot at no cost or provide a new or reconditioned replacement fryer at no cost.

3 TO 7 YEARS: During this time, any frypot that fails due to manufacturing or workmanship issues will be replaced at no charge for the frypot only . Any freight charges and labor costs to install the new frypot as well as the cost of any other parts replaced, such as insulation, thermal sensors, high limits, fittings, and hardware, will be the responsibility of the owner.

Any claim must be presented to either Henny Penny or the distributor from whom the appliance was purchased. No allowance will be granted for repairs made by anyone else without Henny Penny’s written consent. If damage occurs during shipping, notify the sender at once so that a claim may be filed.

THE ABOVE LIMITED WARRANTY SETS FOR TH THE SOLE REMEDY AGAINST HENNY PENNY FOR ANY BREACH OF W ARRANTY OR OTHER TERM. BUYER AGREES THA T NO OTHER REMEDY (INCLUDING CLAIMS FOR ANY INCIDENT AL OR CONSEQUENTIAL DAMAGES) SHALL BE AV AILABLE.

The above limited warranty does not apply (a) to damage resulting from accident, alteration, misuse, or abuse; (b) if the equipment’s serial number is removed or defaced; or (c) for lamps and fuses. THE ABOVE LIMITED WARRANTY IS EXPRESSL Y IN LIEU OF ALL OTHER W ARRANTIES, EXPRESS OR IMPLIED, INCLUDING MERCHANT ABILITY AND FITNESS, AND ALL OTHER W ARRANTIES ARE EXCLUDED. HENNY PENNY NEITHER ASSUMES NOR AUTHORIZES ANY PERSON TO ASSUME FOR IT ANY OTHER OBLIGA TION OR LIABILITY.

Revised 01/01/07

FM05-025-F

Revised 8-6-10

Model OFG- 391

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 flow of combustion and ventilation air. Adequate clearance must be left all around appliance for sufficient air to the combustion chamber .

The Model OFG-391 open fryer is equipped with a continuous pilot. But fryer can not be operated with out electric power. Fryer will automatically return to normal operation when power is restored.

Keep appliance area fr ee and clear fr om 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 RESUL T .

703

Technical Data for CE Marked Products

Nominal Heat Input: Natural (I

) = 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)

Model OFG- 391

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 (I

Injector Size: Natural (I

) = 2,51 mm

) = 25 mbar

Natural (I2E) = 2.51 mm Natural (I2S) = 2.85 mm Liquid Propane (I

) = 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 (I

) = 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 (I

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

Consumo Calorico Nominal: Gas Natural (I

) = 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 (I

Presion De Alimentacion: Gas Natural (I

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

) = 20 mbar

Gas Natural (I2E) = 20 mbar Gas Natural (I2S) = 25 mbar Propano Licuado (I

Presion En Ez Punto De Prueba: Gas Natural (I

) = 37/50 mbar

) = 8,7 mbar

Gas Natural (I2E) = 8,7 mbar Gas Natural (I2S) = 8,7 mbar Propano Licuado (I

Diámetro Boquilla: Gas Natural (I

) = 25 mbar

) = 2,51 mm

Gas Natural (I2E) = 2.51 mm Gas Natural (I2S) = 2.85 mm Propano Licuado (I

) = 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

SPECIFICA TIONS

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 W ire + Ground

230 VAC, 1 Phase, 50/60 Hz, 5 Amp, 2 W ire + Ground

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

Shipping W eight 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 figure below .

703

Model OFG- 391

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 V entilation of Fryer........................................................................................ 2-5

2-6 Gas Supply..................................................................................................... 2-5

2-7 Gas Piping .....................................................................................................2-5

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

2-9 Gas Pressure Regulator Setting ....................................................................2-8

2-10 Electrical Requirements ................................................................................2-9

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

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

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

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

3-4 Clock Set ....................................................................................................... 3-6

3-5 Filling or Adding Shortening...........................................................................3-8

3-6 Product Racking Recommendations ............................................................. 3-9

3-7 Basic Operation............................................................................................. 3-10

3-8 Care of Shortening ........................................................................................ 3-13

3-9 Filtering Instructions ...................................................................................... 3-13

3-10 Changing the Filter Envelope.........................................................................3-16

3- 1 1 Lighting and Shutdown of Burners ................................................................ 3-18

3-12 Filter Pump Motor Protector-Manual Reset ................................................. 3-19

3-13 Cleaning the Frypot ....................................................................................... 3-19

3-14 Regular Maintenance Schedule..................................................................... 3-21

3-15 Preventive Maintenance................................................................................3-22

3-16 Programming .................................................................................................3-23

3-17 Special Program Mode .................................................................................. 3-29

3-18 Data Logging, Heat Control, Tech Mode and Stat Mode ............................. 3-37

3-19 Information Mode.......................................................................................... 3-38

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

306 i

Model OFG- 391

SECTION 1. INTRODUCTION

1-1. INTRODUCTION 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 W aste Electrical and Electronic Equipment directive went into effect for the European Union. Our products have been evaluated to the WEEE directive. W e 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 . T o 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 .

1-2. PROPER CARE 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 1-800-417-8405 or 1-937-456-8405.

1-1 207

Model OFG- 391

1-4. SAFETY The Henny Penny open fryer has may safety features incorporated.

However, the only way to ensure a safe operation is to fully under stand the proper installation, operation, andmaintenance proce dures. The instructions in this manual have been prepared to aid you in learning the proper procedures. Where information is of particu lar importance or safety related, the words DANGER, W ARNING, CAUTION, and NOTICE are used. Their usage is described below .

SAFETY ALER T SYMBOL is used with DANGER, W ARNING, 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.

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

DANGER INDICA TES AN IMMINENTL Y HAZARDOUS SITUA TION WHICH, IF NOT AVOIDED, WILL RESUL T IN DEA TH OR SERIOUS INJURY.

306 1-2

SECTION 2. INST ALLA TION

Model OFG- 391

2-1. INTRODUCTION

2-2. UNP ACKING

INSTRUCTIONS

This section provides the installation and unpacking instructions for the Henny Penny model OFG-391, open fryer.

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

T ake care when moving the fryer to prevent personal injury . The fryer weighs approximately 670 lbs. (304 kg).

2-1 803

Model OFG- 391

2-2. UNP ACKING

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 service cover .

9. Load the 4 weights into the counterweight assembly.

10. Replace rear service cover .

T o 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 fittings for installing the gas line are in a separate box, along with the accessories, in the filter drain pan.

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

exterior surface with a damp cloth.

803 2-2

Optional Ramp Unloading

Model OFG- 391

2-3 703

Model OFG- 391

908 2-4

Model OFG- 391

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

LOCATION 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 ef ficiency 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 fire, install the fryer with minimum clearance from all combustible and noncombustible materials, 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 floors and adjacent to combustible walls.

To avoid fire and ruined supplies, the area under the fryer should not be used to store supplies.

T o prevent sever e burns from splashing hot shortening, position and install fryer to prevent tipping or movement. Restraining ties may be used for stabilization.

2-4. LEVELING THE FRYER 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.

2-5 703

Model OFG- 391

2-5. VENTILATION OF FRYER 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. W e recommend you consult a local ventilation or heating company to help in designing an adequate system.

V entilation must conform to local, state, and national codes. Consult your local fire department or building authorities.

2-6. GAS SUPPL Y 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.

Do not attempt to use any gas other than that specified on the data plate. Incorrect gas supply could cause a fire or explosion resulting in severe injuries and/or property damage.

2-7. GAS PIPING Please refer below for the recommended hookup of the

fryer to main gas line supply .

T o avoid possible serious personal injury:

• Installation must conform with local, state, and national codes, and be in accordance with Canadian Gas Authority S tandard 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).

703 2-6

Model OFG- 391

2-7. GAS PIPING • The fryer must be isolated from the gas supply piping (Continued) 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 KP A) (34.5 mbar).

• A standard 3/4 inch, black steel pipe and malleable fittings should be used for gas service connections.

• Do not use cast iron fittings.

• Although 3/4 inch size pipe is recommended, piping should be of adequate size and installed to provide a supply of gas sufficient to meet the maximum demand without undue loss of pressure between the meter and the fryer . The pr essure 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

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 themovement of the fryer without depending on the connector and any quickdisconnect 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 flexible 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.

2-7 403

Model OFG- 391

403 2-8

2-8. GAS LEAK TEST

Model OFG- 391

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.

T o avoid fir e or explosion, never use a lighted match or open flame to test for gas leaks. Ignited gas could result in severe personal injury and/or property damage.

2-9. GAS PRESSURE The gas pressure regulator on the gas control valve is

REGULATOR SETTING 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 CORRECTL Y. F AILURE TO DO SO CAN RESULT IN SHORTENING OVERFLOWING THE FR YPOT , WHICH COULD CAUSE SERIOUS BURNS, PERSONAL INJUR Y , FIRE AND/OR PROPERTY DAMAGE.

2-9 703

Model OFG- 391

2-10. ELECTRICAL The gas fryer requires 120 volt, single phase 60 Hertz, 10 REQUIREMENTS 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.

T o 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/NFP A No. 70-(the curr ent 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.

T o 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.

703 2-10

Model OFG- 391

BOIL-OVER PREVENTION IN HENNY PENNY FRYERS

F AILURE TO FOLLOW THESE INSTRUCTIONS CAN RESUL T IN SHOR TENING OVERFLOWING THE FR YPOT WHICH COULD CAUSE SERIOUS BURNS, PERSONAL INJUR Y . FIRE AND/OR PROPERTY DAMAGE.

• THE SHORTENING MA Y BE STIRRED

ONLY DURING THE MORNING ST ART UP PROCEDURE. DO NOT STIR THE SHORTENING AT ANY OTHER TIME.

• FIL TER THE SHOR TENING A T LEAST TWICE A DA Y .

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

• BRUSH ALL CRACKLINGS FROM FRYPOT SURF ACES AND THE COLD ZONE DURING THE FILTERING PROCESS.

• MAKE SURE THE FR YER IS LEVEL.

• BE CER T AIN THE SHORTENING IS NEVER ABOVE THE UPPER FRYPOT “FILL” LINE.

• BE CER T AIN THA T THE GAS CONTROL VAL VE AND BURNERS ARE PROPERL Y ADJUSTED. (GAS UNITS ONLY)

• USE RECOMMENDED LOAD SIZE

FOR ADDITIONAL INFORMA TION ON THESE INSTRUCTIONS, REFER TO THE HENNY PENNY OPERA TOR MANUAL AND THE KFC ST ANDARDS LIBRARY.

FOR ASSIST ANCE CALL THE HENNY PENNY SERVICE DEPARTMENT A T

1-800-417-8405.

1-937-456-8405

2-11 703

Model OFG- 391

SECTION 3. OPERA TION

3-1. OPERA TING COMPONENTS

COOK/PUMP Switch A three way switch with center OFF position; move the switch to

the position marked COOK 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 burner tubes, 8 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 COOK 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; this device holds the lid down while the lid is being locked into place, but is not to hold pressure in the frypot

Ignition Modules The two ignition modules send 24 volts to the gas control valve and

high voltage to the ignitors

Spark Ignitors When the pilots are being lit, the spark ignitors are electrically

energized and the tip of the ignitors spark to ignite the pilot lights

703 3-1

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