Henny Penny PFE-500-CFA Operator’s Manual
Henny Penny
CFA Pressure Fryer
Electric Model 500
Gas Model 600
OPERATOR’S MANUAL
Model 500/600
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 600 fryer is equipped with a continuous pilot. But fryer can not be operated without
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 .
710
FM05-004-F
Revised 7-28-10
Model 500/600
Model 500/600
TABLE OF CONTENTS
Section Page
Section 1. INTRODUCTION ...........................................................................................1-1
1-1 Introduction...........................................................................................1-1
1-2 Proper Care..........................................................................................1-2
1-3 Assistance .............................................................................................1-2
1-4 Safety ...................................................................................................1-2
Section 2. INST ALLATION .............................................................................................2-1
2-1 Introduction...........................................................................................2-1
2-2 Unpacking Instructions ..........................................................................2-1
2-3 Selecting the Fryer Location ..................................................................2-2
2-4 Leveling the Fryer ..................................................................................2-3
2-5 V entilation of Fryer ................................................................................2-3
2-6 Gas Supply ...........................................................................................2-5
2-7 Gas Leak Test.......................................................................................2-6
2-8 Gas Pressure Regulator Settings.............................................................2-8
2-9 Gas Pilot & Burner Lighting and Shutdown Procedures ..........................2-8
2-10 Pressure Regulator Adjustment (Gas Only).............................................2-9
2-11 Electrical Requirements (Gas Fryer) .......................................................2-9
2-12 Electrical Requirements (Electric Fryer)..................................................2-10
Section 3. OPERA TION ...................................................................................................3-1
3-1 Operating Components..........................................................................3-1
3-2 Operating Controls ................................................................................3-4
3-3 Clock Set..............................................................................................3-6
3-4 Diagnostic Mode and Special Functions .................................................3-8
3-5 W arnings and Error Messages ...............................................................3-11
3-6 Filling or Adding Peanut Oil ...................................................................3-14
3-7 Basic Operation ....................................................................................3-16
3-8 Care of Peanut Oil.................................................................................3-19
3-9 Filtering of Shortening ............................................................................3-20
3-10 Filter Pump Problem Prevention.............................................................3-22
3-11 Filter Pump Motor Thermal Protector ....................................................3-23
3-12 Changing the Filter Envelope..................................................................3-23
3-13 Cleaning the Frypot ...............................................................................3-25
3-14 Manually Setting New or Used Peanut Oil Function ...............................3-28
104 i
Model 500/600
T ABLE OF CONTENTS
Section Page
Section 4. PREVENTIVE MAINTENANCE
4-1 Preventive Maintenance Schedule ..........................................................4-1
4-2 Cleaning the Deadweight V alve ..............................................................4-2
4-3 Removal and Cleaning of Safety Relief V alve..........................................4-3
4-4 Reversing Lid Gasket ............................................................................4-4
4-5 Checking Temperature Probe Calibration...............................................4-4
4-6 Limit Stop Adjustment ...........................................................................4-5
4-7 Lubricate Lid Spindle and Ball Seat .......................................................4-6
4-8 Check & Tighten Element Spreader Bars (Model 500 only) ...................4-7
Section 5.TROUBLESHOOTING
5-1 Introduction ...........................................................................................5-1
5-2 Troubleshooting .....................................................................................5-1
5-3 Diagnostic Mode Details........................................................................5-10
5-4 Information Mode Details ......................................................................5-26
GLOSSARY .....................................................................................................G-1
Fryer Specs Page
W arranty
ii 205
SECTION 1. INTRODUCTION
Model 500/600
1-1. INTRODUCTION
The Henny Penny pressure fryer uses a combination of pressure,
heat, and time to produce a quality product. The advantage of this
type fryer is the pressure allows the product to be cooked with less
heat and less time than the conventional open-type fryers.
The Chick-fil-A controls for the Henny Penny Models 500 (electric) and 600 (gas) have many features to allow the Operator to
produce consistent, quality products. The controls monitor not
only cooking times and temperatures, but also peanut oil condition,
product weights, product temperatures, and many other operational
variables. The controls may vary the actual peanut oil temperature
and cook times, based on changes of the operational variables.
The controls also have very extensive self-diagnostic functions
which alert the Operator to both component and procedure
problems.
Some unique features of the fryer are listed below:
• Diagnostic function-provides summary of fryer and
Operator performance. See Diagnostic Mode and Special
Functions Section.
• Alarms and error messages-provide immediate feedback for
Operator error or fryer malfunction. See W arnings and Error
Messages Section.
• Status Mode-allows the Operator to view basic fryer informa-
tion and status. See Diagnostic Mode and Special Functions
Section.
• Information Mode-gathers and stores historic information on
the fryer and Operator performance, and can be viewed by the
Operator. See Diagnostic Mode and Special Functions Section.
• Oil Filter enforcement-prevents the Operator from exceeding
approved number of Cook Cycles before filtering the peanut oil.
See Diagnostic Mode and Special Functions Section.
• Manual Program Mode-Operator can set time and tempera-
ture for nonstandard products. See Diagnostic Mode and Special
Functions Section.
• Easy toggle between English and Spanish operation. See
Diagnostic Mode and Special Functions Section.
• Clean-Out Mode-a preprogrammed function for cleaning the
frypot. See Cleaning the Frypot Section.
303 1-1
Model 500/600
1-2. PROPER CARE
1-3. ASSISTANCE
1-4. SAFETY
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.
Should you require outside assistance, just call your local independent Henny Penny distributor in your area, or call Henny Penny
Corp. 1-800-417-8405 toll free or 1-937-456-8405.
The Henny Penny pressure 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, which are contained in this manual. Where information
is of particular 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 INJUR Y .
1-2 303
SECTION 2. INST ALLA TION
Model 500/600
2-1. INTRODUCTION
2-2. UNP ACKING
INSTRUCTIONS
This section provides the installation instructions for the Henny Penny
pressure fryer.
Installation of this unit should be performed only
by a qualified service technician.
Do not puncture the fryer with any objects such
as drillsor screws as electrical shock or component damage could result.
1. Cut the bands from around the carton.
Any shipping damage should be noted in the
presence of the delivery agent and signed prior
to their departure.
2. Lift the main carton off the fryer.
3. Remove the inside packing from the fryer.
4. Open fryer lid and remove the basket plus all the accessories.
5. Open front door and remove the condensation drain pan.
6. Unscrew the filter union and remove the filter drain pan.
710 2-1
Model 500/600
2-2. UNP ACKING
INSTRUCTIONS
(Continued)
7. Close the front door .
T ake care when moving the fryer to prevent personal
injury . The fryer weighs approximately 300 lb (136 kg).
8. Tilt the fryer to one side so one side of the fryer frame is raised up
off of the skid.
9. While one person holds the unit, another person hits the vertical
wooden supports with a hammer pushing them under the fryer.
10. Return the fryer to fully upright.
11. Open front door, remove two vertical supports and a horizontal
support and close the front door.
12. Unlock all 4 casters.
13. Lift fryer up so casters are above the skid, move the fryer off the
skid, and set the fryer on the floor.
2-2 710
Model 500/600
2-2. UNP ACKING
INSTRUCTIONS
ORIFICE
Figure 2-1
14. Prepare deadweight valve assembly for operation.
A metal shipping support is installed inside the deadweight valveassembly and must be removed prior to
installation and startup,or unit will NOT build pressure.
15. Unscrew the deadweight cap.
16. Remove the deadweight.
17. Remove and discard the shipping support.
18. Clean the deadweight orifice with a dry cloth.
19. Replace the deadweight and secure the deadweight cap.
20. Remove the protective paper from the fryer exterior and clean
with the surfaces with a cloth, soap and water.
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 warmers, 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 finished out the other
side. Order assembly can be moved away with only a slight loss of
efficiency . T o properly service the fryer , 24 inches (60.96 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 gas units is needed for proper air supply
to the combustion chamber.
To avoid a fir e, 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 fir e and ruined supplies, the area under the fryer
should not be used to store supplies.
710 2-3
2-3. SELECTING THE
FRYER LOCATION
(Continued)
Model 500/600
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
2-5. VENTILATION OF
FRYER
For proper operation, the fryer should be level from side to side
and front to back. Place a level on the flat areas around the frypot
collar, then adjust the leveling bolts or casters until the unit is level.
FAILURE TO FOLLOW THESE LEVELING INSTRUCTIONS CAN RESUL T IN SHOR TENING OVERFLOW ING THE FR YPOT WHICH COULD CAUSE SERIOUS
BURNS, PERSONAL INJUR Y , FIRE, AND/OR PROPERTY DAMAGE.
The fryer must 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. T ake special precautions
in designing an exhaust canopy to avoid interference with the operation of the fryer. 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.
When installing the gas fryer do not attach an extension to
the gas flue exhaust stack. This may impair proper operation of the burner, causing malfunctions and possible negative backdraft.
2-4 803
2-4. VENTILATION 0F
FRYER
(Continued)
Model 500/600
303 2-5
Model 500/600
2-6. GAS SUPPL Y
The gas fryer is factory available for either natural or propane gas.
Check the data plate behind the front door of the fryer to determine
the proper gas supply requirements.
Do not attempt to use any gas other than that specified
on the data plate. Conversion kits can be installed by
your distributor if required. Incorrect gas supply could
cause an explosion or fire resulting in severe injuries
and/or property damage.
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 American National S tandard
Z223.1 - (the latest edition) National Fuel Gas Code and
the local municipal building codes. In Canada, installation
must be in accordance with Standard CSA Bl49-& 2,
Installation Codes Gas Burning Appliances, and local
codes.
• The fryer and its individual shut-off 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 KP A)(34.47 mbar).
• The fryer must be isolated from the gas supply piping
system by closing its individual manual shut-off 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)
(34.47 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 pressure
loss in the piping system should not exceed 0.3 inch water
column (0.747 mbar).
2-6 803
Model 500/600
2-6. GAS SUPPL Y (Continued)
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 design A.G.A. certified connector which
complies with the Standard for Connectors for Moveable Gas
Appliances, ANSI Z21.6, or CAN/CSA 6.16, with a quickdisconnect coupling (Henny Penny Part No. 19921), which
complies with ANSI standard 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 quickdisconnect
device or its 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, unsnap the cable
from the unit, and disconnect the flexible gas line. This allows
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. 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.
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 occur, it indicates escaping gas.
In this event, the piping connection must be redone.
T o avoid fire 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.
803 2-7
Model 500/600
2-8 303
Model 500/600
2-8. GAS PRESSURE
REGULATOR SETTINGS
2-9. GAS PILOT & BURNER
LIGHTING AND
SHUTDOWN
PROCEDURE
The gas pressure regulator on the automatic gas valve is factory set as
follows:
Natural: 3.5 inches water column
Propane: 10.0 inches water column
The gas pressure regulator has been set by Henny Penny and
is not to be adjusted by the user .
Lighting Procedure - Solid S tate Ignition
1. Turn main power switch to OFF position.
2. Move “ON/OFF” selector on gas control valve to OFF position.
3. W ait a sufficient length of time to allow any gas which may have
accumulated in the burner compartment to escape (at least 5
minutes).
4. Move “ON/OFF” selector on gas control valve to ON position.
5. Turn main power switch to ON position.
Gas Control Valve
“ON/OFF” Selector
6. W ait about 45 seconds for the burner to light.
7. Listen for the gas burner ignition.
• It will be an audible sound due to the gas igniting at the gas
jets within the burner .
8. The burner lights and operates until the shortening temperature
reaches a preset temperature, and when tempearture light goes
out, set timer for desired length of time.
Do not leave the thermostat on for more than 10 seconds
without shortening in the frypot or damage to the frypot may
result.
9. The frypot should be cleaned per the instructions in Section 3.
10. The frypot must be filled to the proper level with shortening.
Refer to Filling or Adding Shortening Section.
Shutdown Procedure
1. Move “ON/OFF” selector on gas control valve to OFF position.
2. Turn main power switch to OFF position.
710 2-9
Model 500/600
2-9. GAS PILOT & BURNER
LIGHTING AND SHUT
DOWN PROCEDURES
(Continued)
Lighting Procedure - S tandard (Manual) Ignition
1. The gas valve knob has a dual function.
a. Complete control of gas to the pilot and main burner.
b. When in the pilot position, it is the reset mechanism for the
automatic pilot.
2. Partially press and turn the gas valve knob to the OFF
position.
3. Wait at least 5 minutes to allow any gas to escape that may
have accumulated in the burner compartment.
4. Turn the COOK/PUMP switch to OFF.
5. T urn the gas valve knob to the PILOT position.
6. Press and hold the gas valve knob while lighting the pilot. Allow
the pilot to burn about 30 seconds before releasing the knob.
If the pilot does not stay lit, repeat steps 5 and 6, allowing a
longer period of time before releasing the gas valve knob.
7. T urn the gas valve knob to the ON position.
8. Turn the COOK/PUMP switch to COOK.
9. W ith the lid open, select a product on control panel, and listen
for the gas burner ignition (no longer than 10 seconds) and
then turn COOK/PUMP switch OFF.
Do not leave unit on, without peanut oil, for more than 10
seconds or damage to the frypot could result.
10. Clean the frypot per the instructions in the Cleaning the Frypot
Section.
1 1. Fill the frypot with peanut oil to the proper level.
12. The fryer is now ready for operation.
The pilot flame is preset at the factory. If adjustment is necessary , contact your local independent Henny Penny distributor .
Shutdown Procedure
1. Turn main power switch to OFF.
2. Depress the gas control valve knob lightly and turn to the OFF
position.
2-10 806
Model 500/600
2-10. PRESSURE
REGULA TOR
ADJUSTMENT
(GAS ONL Y)
2-1 1. ELECTRICAL
REQUIREMENTS
(GAS FRYER)
The gas regulator is preset at the factory at 3.5 inch water column (0.87
kPa) for natural gas (10.0 inch (2.49 kPa) for propane). If adjustment is
necessary , contact your local independent Henny Penny distributor.
The gas fryer requires 120 single phase, 60 Hertz, 10 or 5 amp, 2 wire
+ ground service. The gas fryer is factory equipped with a grounded
cord and plug for your protection against shock and should be plugged
into a 3 prong grounded receptacle. A wiring diagram is located behind
the front door.
Do not disconnect the ground (earth) plug. 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.
803 2-11
Model 500/600
2-12. ELECTRICAL
REQUIREMENTS
(ELECTRIC FRYER)
The electric fryer requires 208 or 240 volt, three phase, 50/60
Hertz service. The power cord may be already attached to the
fryer or provided at installation. Check the data plate behind the
front door to determine the correct power supply .
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/NFP A 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.
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.
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.
Supply Wiring and Fusing for Electric Fryer
Supply Min.
Wire Fuse
Volts Phase KW Amps Size Size
208 Single 13.50 65 2 90
208 Three 13.50 38 6 50
240 Single 13.50 61 3 70
240 Three 13.50 35 6 50
2-12 803
3-1. OPERA TING
COMPONENTS
Model 500/600
SECTION 3. OPERA TION
Frypot
Lid Gasket
Deadweight Assembly
Safety Relief Valve
This reservoir holds the peanut oil, and is designed to hold
12 lb (5.4 kg) of product, with a “cold zone” for collection of crumbs
Provides the pressure seal for the frypot chamber
The deadweight style, pressure relief valve maintains a constant level of
operating steam pressure within the frypot; excess steam is vented
through the exhaust stack. (See Figure 3-1)
Failure to clean the deadweight assembly daily could result in
the fryer building too much pressure. Severe injuries and
burns could result.
An ASME approved, spring loaded valve, set at 14.5 psi; in the event
the deadweight valve becomes clogged, this safety valve releases
excess pressure, keeping the frypot chamber at 14.5 psi; if this occurs,
turn the COOK/PUMP switch OFF to release all pressure from the
frypot. (See Figure 3-1)
If safety relief valve activates, turn main power switch
to the OFF position. To avoid serious burns and injuries,
have fryer serviced before next use.
Saftey Relief
Valve Ring
Saftey Relief Valve
Figure 3-1
803 3-1
Pressure Gauge
Deadweight V alve
3-1. OPERA TING
COMPONENTS
(Continued)
Safety Relief Valve Ring
Model 500/600
DO NOT PULL THIS RING. SEVERE BURNS FROM
THE STEAM WILL RESUL T . (SEE FIGURE 3-1)
Pressure Gauge
Solenoid V alve
Drain V alve
Drain Interlock Switch
Indicates the pressure inside the frypot; Figure 3-1
An electromechanical device that allows pressure to be held in the
frypot; the solenoid valve closes at the beginning of the Cook Cycle
and automatically opens at the end of the Cook Cycle; if this valve
becomes dirty or the teflon seat nicked, pressure will not build, and the
valve must be repaired per T echnical Manual
A two-way ball valve that is normally closed; turn the handle to drain
the peanut oil from the frypot into the filter drain pan
DO NOT OPEN THE DRAIN VAL VE WHILE FR YPOT IS
UNDER PRESSURE. HOT PEANUT OIL WILL
EXHAUST , AND SEVERE BURNS WILL RESUL T .
Provides protection for the frypot in the event an Operator inadvertently
drains the peanut oil from the frypot while the COOK/PUMP switch is
on; the switch automatically shuts off the heat when the drain valve is
opened
Condensation Drain Pan
Collection point for the condensation formed within the steam exhaust
system; remove and empty periodically
Lid Latch
A spring loaded latch that provides a positive latch to hold the lid
closed; this latch, along with the spindle assembly and lid gasket,
provides a pressure sealed frypot chamber
3-2 803
3-1. OPERA TING
COMPONENTS
(Continued)
Model 500/600
High Limit
Figure 3-2
Red Reset Button
Gas Control Valve (Model
600)
Spindle Assembly
A control that senses the temperature of the shortening; if the
temperature of the shortening exceeds the safe operating limit, this
control opens and shuts 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, behind the door (See Figure 3-2)
Controls the gas flow to the burner; the pilot is lit manually
An assembly that is tightened after the lid is latched, and applies
pressure to the top of the lid; the lid gasket then applies pressure
against the frypot rim; after building one pound of internal pressure,
the lid liner pushes a locking pin up into the locking collar, preventing the
spindle from being turned while the frypot is pressurized
Lid Limit S top
Filter Drain Pan
Filter Union
Filter V alve
Contactors (Model 500)
An adjustable collar used to obtain the proper tightness between the lid
gasket and the frypot rim; this limits the number of clockwise rotations
of the spindle
The removable pan that houses the filter and catches the peanut oil
when it is drained from the frypot; it is also used to remove and discard
old peanut oil
When moving filter drain pan containing hot shortening, use
extreme care to avoid burns from hot surfaces or splashing.
Connects the filter to the filter pump, and allows easy removal of the
filter and filter drain pan
When the COOK/PUMP switch is in the PUMP position, this two-way
valve directs filtered peanut oil from the drain pan, back into the frypot
Relays that route power to the heating elements; one relay is in
series with the high limit, the other one is in series with the controls
803 3-3
Model 500/600
3-2. OPERA TING CONTROLS Figure 3-2 shows the location of following computer controls.
Figure Item Description Function
No. No.
3-3 1 Lights when the control calls for heat and the peanut oil should
start heating
3-3 2 Digital Display Shows all the functions of the Cooking Cycle, Program Mode,
Diagnostic Mode and alarms
3-3 3 Lights when the solenoid closes and pressure starts to build inside
frypot
3-3 4 Flashes when the peanut oil temperature is not at the proper
temperature for dropping product into the frypot
3-3 5 Lights when the peanut oil temperature is 5°F below setpoint to
15°F above the setpoint, signaling product can now be cooked
3-3 6 Press to display current fryer information and status; if pressed in
the Program Mode, shows previous settings; pressing this along
with accesses the Information Mode which has
historic information on the Operator and fryer performance
3-3 7 Used to adjust the value of the currently displayed setting in the
Program Mode
3-3 8 Press to access Program Mode; once in the Program Mode, it is
used to advance to the next setting; if pressed along with it
accesses the Information Mode which has historic information on
the Operator and fryer performance; it also allows access to
the English-Spanish settings, diagnostics, Clean-Out Mode, and
Manual Mode, if pressed before the appropriate button
3-3 9 Used to stop Cooking Cycles and to stop the timer at the end of
a Holding Cycle; it is also used to program a Manual Program
for nonstandard products
3-4 303
Model 500/600
3-2. OPERA TING CONTROLS
(Continued)
3-3 10 Menu Card Shows name of food product selected; the menu card strip is
located behind the decal
3-3 11 Product Select Press to select food products to be cooked, as well as, answering
Buttons display prompts; also, accesses the diagnostics; , the
Clean-Out Mode; and toggles between English and Spanish
display
(Press before entering any of the above modes.)
3-3 12 COOK/PUMP Switch A 3-way switch with a center OFF position; turn the switch to
COOK to operate the fryer; turn the switch to PUMP to operate the filter pump; certain conditions that must be met before
operating the filter pump and are covered later in this section
3-3 13 Unit Identification Unit model number and the control’s hardware and software
W ind ow version numbers appear here
13 2 1 3 4 5 6 7 8
12 10 11 9
Control Decal
Figure 3-3
803 3-5
3-3. CLOCK SET
Model 500/600
Upon initial start-up or PC board replacement, if “CLOCK SET”
automatically appears in the display , skip steps 1, 2 and 3.
1. Press and hold for 5 seconds until “LEVEL 2” shows in
display .
2. Release , then press twice. “CLOCK SET” then
“ENTER CODE” shows in display .
3. Press . .
4. Display shows “CS-1” then “SET” then “MONTH”, with the
month flashing.
5. Press to change the month.
6. Press . Display shows “CS-2” then “SET” then “DA TE”
with the date flashing.
7. Press to change the date.
8. Press . Display shows “CS-3” then “SET” then “YEAR”
along with the year flashing.
9. Press to change the year.
10. Press . Display shows “CS-4” then “SET” then “HOUR”
shows with the hour and “AM” or “PM” flashing.
11 . Press to change the hour and AM/PM setting.
12. Press . Display shows “CS-5” then “SET” then “MINUTE”
with the minutes flashing.
13. Press to change the minutes.
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Model 500/600
3-3. CLOCK SET
(Continued)
14. Press . Display shows “CS-6” then “CLOCK MODE”
along with “1.AM/PM”.
15. “1.AM/PM” is 12 hour time, “2.24-HR” is 24 hour time. Press
to change.
16. Press . Display shows “CS-7” then “DAYLIGHT
SA VINGS ADJ” along with “2.US”.
17. Press to change to the following:
a. “1.OFF” = No automatic adjustments for Daylight Savings
Time.
b. “2.US” = Automatically applies United States Daylight Savings
Time adjustment. DST activated on the first Sunday in April.
DST de-activated on the last Sunday in October .
c. “3.EURO” = Automatically applies European (CE) Daylight
Savings Time adjustment. DST activated on the last Sunday in
March. DST de-activated on the last Sunday in October .
18. Clock Set is now complete. Press and hold to exit.
303 3-7
Model 500/600
3-4. DIAGNOSTIC MODE
AND SPECIAL
FUNCTIONS
Diagnostic Mode
T o view summaries of the fryer and Operator performance, press
then . Press to view the following functions:
D1 - Adjust product color for all products (not individually)
D2 - The age of the peanut oil and life remaining
D3 - Outlet voltage monitoring
D4 - Fryer’s heating performance
D5 - Slow or oversized product batches
D6 - Cook Cycles started before temperature recovered
D7 - Cook Cycles stopped more than 10 seconds before end of
cycle
D8 - Cook Cycles not ended within 20 seconds after expired time
D9 - Number of times loading product took too long
D10 - Programmed variables changed by Operator
On several of the screens you may have to press or to
respond to questions asked.
Press at any time to exit and return to normal operation.
See Diagnostic Mode Details Section.
Peanut Oil Life Function
Based on the number of Cook Cycles of specific products and the
amount of time the fryer idles, the controls tell the Operator when to
change the peanut oil.
“CHANGE OIL SOON” shows on the display when the controls
determine it’
s time to change peanut oil. Unless the peanut oil is smoking or has a burnt flavor, the peanut oil does not need to be changed
before this message shows on the display . After cleaning the frypot,
using the Clean-Out Mode ( see Cleaning the Frypot Section), this
function resets.
Language Selection
Pressing then allows the Operator to choose to have the
information on the display in English or Spanish.
3-8 1203
Model 500/600
3-4. DIAGNOSTIC MODE
AND SPECIAL
FUNCTIONS
(Continued)
Manual Mode
This allows the Operator to quickly program a time and temperature for
nonstandard products that are not on the menu card. This is to be a
temporary setting and disables most of the advanced features of the
controls. T o enter Manual Mode:
1. Once out of the Melt Cycle, press then .
2. Use to set cook time.
3. Press and use to set temperature.
4. Press to start Manual Mode. Display shows “MANUAL”
and you start a Cook Cycle by pressing .
5. Press to exit Manual Mode.
Status Mode
Pressing during idle time, allows Operator to view:
a. The temperature of the peanut oil
b. The temperature setpoint and any offset
c. The average peanut oil temperature during last Cook Cycle
d. The rate of temperature rise or fall
e. Date and time
Pressing during a Cook Cycle allows the Operator to view:
a. The temperature of peanut oil, plus the degrees and rate the load
compensation has affected the Cook Cycle (slows down or
speeds up the timer)
b. The cooking step, the time left in Cook Cycle, setpoint tempera-
ture and whether pressure is on or off
c. The average peanut oil temperature in Cook Cycle so far
d. The rate of temperature rise or fall
e. Date and time
After 5 seconds, the control exits the Status Mode and the pressure
fryer returns to normal operation.
Peanut Oil Filter Enforcement
Prevents the Operator from exceeding the set number of Cook Cycles
before filtering the peanut oil. The number in the center of the display
shows how many Cook Cycles remain before filter lockout occurs. For
example, “5X” means the Operator can run 5 more Cook Cycles
before filtering. This function cannot be bypassed.
803 3-9
Model 500/600
3-4. DIAGNOSTIC MODE
AND SPECIAL
FUNCTIONS
(Continued)
Information Mode
This mode gathers and stores historic information on the fryer and
Operator performance. Press and at the same time and
“*INFO MODE*” shows on display . Press or to access the
steps and press to view the statistics within each step.
Information Mode is intended for technical use, but the Operator can
view the following information:
1. E-LOG - last 10 errors and time they occurred
2. P-LOG - time of last 10 power-ups
3. HEA T -UPS - time of day and maximum heating rate (°/second) for
the last 10 heat-ups
4. COOK DA T A - information on the last Cook Cycle
5. TODA Y’S DATA - data since the start of day (not including the
last Cook Cycle)
6. PREV -DAY -SUN - creates a log of the last 7 days, using the
information in TODA Y’S DAT A.
7. 7-DA Y TOT ALS -totals the information from the last 7 days
8. OIL DA T A - information on the current peanut oil, not including
today’s cooking information
9. PREV OIL DAT A - information on last batch of peanut oil
10. INP - provides test of fryer inputs
11. OUTP - shows the state of heater and pressure
12. POT TMP - temperature of peanut oil
13. CPU TMP - temperature of PC board
14. ANALOG - status of controller’s a-to-d converter
15. AC VOL TS - status of the line voltage to fryer
16. AMPS (Electric models only) - the present amp readings to
heaters.
See Information Mode Details Section.
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