Henny Penny PFE-561 Service Manual

PFE-500/PFG-600/PFE-561

PRESSURE FRYERS — Combining performance and efficiency

BUILT-IN FILTRATION FASTER COOK TIMES DELICIOUS RESULTS

from inVention

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to innovation.

Ever since we invented the pressure fryer in 1957, Henny Penny has been the industry
leader in performance, durability and innovation — and today, our pressure fryers remain
some of the most popular and reliable choices on the market. Used in the world’s largest
and most recognized chains, Henny Penny pressure fryers deliver enhanced food flavor,
easy oil management and significant energy savings. The result? Greater profitability.

B

WHAT IS PRESSURE FRYING?

Simply put, pressure frying utilizes a lid that is lowered
over the fry pot and sealed to create a pressurized
cooking environment. First, fresh or frozen food is
placed in the fry basket and lowered into preheated oil.
The fryer lid is closed and latched (A), then the spindle
is locked down (B) forming a secure airtight seal.

Surface moisture from the food is quickly vaporized,
building pressure in the steam zone (C). Once pressure
builds to around 12 psi, a pressure barrier is formed that
prevents further moisture from being released. This
pressure barrier effectively seals in the food’s natural
juices and locks out oil, resulting in a healthier product
with less fat from absorbed oil. Pressure also increases
turbulence at lower temperatures for faster, more
energy-efficient cooking.

Henny Penny pressure fryers use a rectangular fry pot
(D) to promote random turbulence and tumbling action,
which results in even, consistent cooking throughout
the load. A “cold” zone (E) is created at the bottom of
the fry pot below the heating elements, where crumbs
can accumulate without scorching prior to filtering.

A

C

D

E

F

THE BENEFITS OF

PRESSURE FRYING.

When the filtration cycle is activated, hot oil drains
through a disposable filter envelope into the filter
pan (F). From there, hot filtered oil is pumped back
into the fry pot, ready for immediate use.

Pressure frying seals in moisture while sealing out excess cooking
oil, yielding a healthier, more flavorful product. From fried chicken
and other proteins to customer favorites like potato wedges, it’s a
particularly ideal cooking method. And by allowing for shorter cook
times at lower temperatures, pressure frying helps promote longer
oil life and reduce operating costs.