Henny Penny PFE-591 Operation Manual

Henny Penny

Pressure Fryer-Electric

Model PFE-591

OPERATOR’S MANUAL

LIMITED WARRANTY FOR HENNY PENNY EQUIPMENT

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

chaser 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 Warranty . To validate this warranty, the registration card for the appliance must be mailed to Henny Penny within ten (10) days after installation.

FILTER SYSTEM: Failure of any parts within a fryer ﬁ lter system caused by the use of the non-OEM ﬁ lters or other unapproved ﬁ lters is not covered under this Limited Warranty.

REPLACEMENT PAR 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, ﬁ ttings, 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 ﬁ led.

THE ABOVE LIMITED WARRANTY SETS FORTH THE SOLE REMEDY AGAINST HENNY PENNY FOR ANY BREACH OF WARRANTY OR OTHER TERM. BUYER AGREES THAT NO OTHER REMEDY (INCLUDING CLAIMS FOR ANY INCIDENTAL OR CONSEQUENTIAL DAMAGES) SHALL BE AVAILABLE.

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 EXPRESSLY IN LIEU OF ALL OTHER WARRANTIES, EXPRESS OR IMPLIED, INCLUDING MERCHANT ABILITY AND FITNESS, AND ALL OTHER WARRANTIES ARE EXCLUDED. HENNY PENNY NEITHER ASSUMES NOR AUTHORIZES ANY PERSON TO ASSUME FOR IT ANY OTHER OBLIGATION OR LIABILITY.

Revised 01/01/07

FM05-002-G

Revised 12-23-11

HENNY PENNY

8 HEAD ELECTRIC PRESSURE FRYER

SPECIFICATIONS

Height 61” (155 cm)

Width 24” (61 cm)

Depth 41¾” ( 107 cm)

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

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

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

Heating Two 8,500 watt electric immersion elements

Shipping Weight Approximately 758 lbs. (344 kg.)

A data plate, located on the right side panel, gives the information of the type of fryer, serial number, warranty date, and other information pertaining to fryer. Also, the serial number is stamped on the outside of the frypot. See ﬁ gure below.

TABLE OF CONTENTS

Section Page

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

1-1 Pressure Fryer ................................................................................................ 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 ......................................................................... 2-5

2-4 Leveling the Fryer .........................................................................................2-5

2-5 Ventilation of Fryer........................................................................................ 2-6

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

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

2-8 Exhaust Hood Interlock Wiring ..................................................................... 2-8

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

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

3-2 Lid Operation................................................................................................. 3-4

3-3 Switches and Indicators ................................................................................. 3-6

3-4 Clock Set .......................................................................................................3-9

3-5 Filling or Adding Shortening ......................................................................... 3-11

3-6 Product Racking Recommendations .............................................................. 3-12

3-7 Basic Operation .............................................................................................3-13

3-8 Care of Shortening .........................................................................................3-16

3-9 Filtering Instructions .....................................................................................3-17

3-10 Changing the Filter Envelope ........................................................................ 3-20

3-11 Filter Pump Motor Protector-Manual Reset .................................................. 3-22

3-12 Cleaning the Frypot ....................................................................................... 3-22

3-13 Regular Maintenance ..................................................................................... 3-25

3-14 Preventive Maintenance ................................................................................3-25

3-15 Programming .................................................................................................3-29

3-16 Special Program Mode .................................................................................. 3-35

3-17 Data Logging, Heat Control, Tech and Stat Modes ....................................... 3-42

3-18 Information Mode ..........................................................................................3-43

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

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

4-2 Error Code Table ...........................................................................................4-2

GLOSSARY ....................................................................................................................... G-1

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Model PFE- 591

SECTION 1. INTRODUCTION

1-1. PRESSURE FRYER The Henny Penny pressure fryer is a basic unit of food process-

ing equipment. It has found wide application in institutional and commercial food service operations.

P-H-T A combination of pressure, heat, and time is automatically controlled to produce the optimum in a tasty, appealing product.

Pressure Pressure is basic to this method of food preparation. The pressure is developed from the natural moisture of the food. The patented lid traps this moisture and uses it as steam. Because the steam builds rapidly, the greater part of the natural juices are retained within the food. An operation valve vents excess steam from the pot and maintains constant live steam pressure.

Heat Heat generated is another important factor of the pressure fryer. Energy savings is realized due to the unit’s short frying time, low temperature, and heat retention of the stainless steel frypot.

Time Time is important because the shorter time involved in frying foods results in additional economies for the user. Foods are table ready in less time than it would take to fry them in a con ventional open-type fryer.

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.

1-2. PROPER CARE As in any unit of food service equipment, the Henny Penny pressure fryer does require care and maintenance. Require ments 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. ASSIST ANCE 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.

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Model PFE- 591

The Henny Penny pressure fryer has may safety features

1-4. SAFETY

incorporated. However, the only way to ensure a safe operation is to fully understand the proper installation, operation, and maintenance procedures. The instructions in this manual have been prepared to aid you in learning the proper procedures. Where information is of particular importance or safety related, the words DANGER, WARNING, CAUTION, and NOTICE are used. Their usage is described below.

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

NOTICE is used to highlight especially important information.

CAUTION used without the safety alert symbol indicates

a potentially hazardous situation which, if not avoided, may result in property damage.

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

W ARNING 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.

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Model PFE- 591

SECTION 2. INSTALLATION

2-1. INTRODUCTION

This section provides the installation and unpacking

instructions for the Henny Penny Model PFE-591.

Installation of this unit should be performed only by a qualiﬁ ed service technician.

Do not puncture the fryer with any objects such a

drills or screws as electrical shock or component damage could result.

2-2. UNPACKING

INSTRUCTIONS Note any shipping damage 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 corner packing supports (4).

4. Cut the stretch ﬁ lm from around the carrier/rack box and remove it from the top of the fryer lid.

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

All counterweights must be loaded before unlatching

the lid, or personal injury could result.

6. Remove the fryer from the pallet.

Take care when moving the fryer to prevent personal

injury. The fryer weighs approximately 758 lbs. (344 Kg).

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Model PFE- 591

2-2. UNPACKING

7. Remove the counterweights from the pallet, which are INSTRUCTIONS

strapped to the pallet, under the fryer.

(Continued)

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

8. Remove rear cover.

9. Load the seven weights into the counterweight assembly. See page 2-4.

10. Replace rear cover.

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

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

13. Prepare the deadweight valve for operation

The metal packing spacer is placed inside the deadweight valve housing to protect the deadweight oriﬁ ce and dead- weight during shipment. Remove this packing spacer prior to installation, in order to build pressure.

A. Unscrew the deadweight cap.

B. Remove the deadweight.

C. Remove and discard the metal packing spacer.

D. Clean the deadweight oriﬁ ce with a dry cloth.

E. Carefully place deadweight over deadweight oriﬁ ce. Replace deadweight cap, ﬁ nger tight.

14. Remove the protective paper from the fryer cabinet.

Clean exterior surface with a damp cloth.

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Model PFE- 591

Optional Ramp Unloading

2-3 403

Model PFE- 591

404 2-4

Model PFE- 591

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

LOCATION speed, and convenience. Choose a location which will provide easy loading and unloading without interfering with the ﬁ nal assembly of food orders. Operators have found that frying from raw to ﬁ nish, and holding the product in a warmer pro- vides fast continuous service. Landing or dumping tables should be provided next to at least one side of the fryer. Keep in mind the best efﬁ ciency will be obtained by a straight line operation, i.e. raw in one side and ﬁ nish out the other side. Order assembly can be moved away with only a slight loss of efﬁ ciency. To 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.

To avoid ﬁ re and ruined supplies, the area under the

fryer should not be used to store supplies.

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

2-4. LEVELING THE FRYER

For proper operation, level the fryer from side to side and front to back, using level on the ﬂ at areas around the frypot collar.

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.

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Model PFE- 591

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 efﬁ cient removal of steam exhaust and frying odors. Special precaution must be taken in designing an exhaust canopy to avoid interference with the operation of the fryer. We recom mend 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 ﬁ re department or building authorities.

2-6. ELECTRICAL The electric fryer requires 208 or 240 volt, three phase, 50/60

REQUIREMENTS Hertz service. The power cord may be already attached to the

fryer, or provided at installation. Check the data plate mounted just above the lid, on the left side of the back shroud, 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) proce- dures or in absence of local codes, with The National Electrical Code, ANSI/NFPA No. 70-(the current edi tion). In Canada, all electrical connections are to be made in accordance with CSA C22.1, Canadian Electri- cal Code Part 1, and/or local codes.

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

A separate disconnect switch with proper capacity fuses or break- ers 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.

706 2-6

Model PFE- 591

2-7. INTERNATIONAL Units being used outside the United States may not be shipped ELECTRICAL with the power cord attached to the unit because of the differ REQUIREMENTS ent wiring codes. The fryers are available from the factory wired for 208, 240, 380 and 415 volts, 3 phase, 50 Hertz ser vice. A terminal block is mounted inside the fryer for the cable wiring. A decal on the inside of the right side panel will help in the wiring of the unit.

CE units require a minimum wire size of 4mm to be wired to the terminal block. If a ﬂ exible power cord is used, it must be HO7RN type.

To install the power cord, follow these procedures:

1. Remove the right side panel of the unit.

2. Install the cord, with a strain relief, to the junction box.

3. Attach the wires to the terminal block according to the wiring diagram on the side panel.

4. Pull the slack out of the cord and thread it down through the the clamp on the frame, at the rear, left leg of fryer. Then run the cable under the frame and out the rear of the fryer, so it doesn’t interfere with the ﬁ lter drain pan.

The ﬁ lter drain pan must be as far back under fryer as it will go, and the cover in place. Be sure the hole in the cover lines up with the drain before opening the drain. Failure to follow these instructions causes splashing of shortening and could result in personal injury.

5. Wiring the fryer is now complete.

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Model PFE- 591

2-8. EXHAUST HOOD INTERLOCK WIRING

Information for units that require wiring from the fryer to the exhaust hood.

Remove the right side panel to access the junction box and follow the appropriate wiring diagrams below.

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Model PFE- 591

BOIL-OVER PREVENTION IN HENNY PENNY COOKERS

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 MAY 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 “FILL” LINE.

• BE CERTAIN THAT THE GAS CONTROL VALVE AND BURNERS ARE PROPERLY ADJUSTED. (GAS UNITS ONLY)

• USE RECOMMENDED LOAD SIZE

FOR ADDITIONAL INFORMATION ON THESE INSTRUCTIONS, REFER TO THE HENNY PENNY OPERATOR MANUAL AND THE KFC STANDARDS LIBRARY.

FOR ASSISTANCE CALL THE HENNY PENNY SERVICE DEPARTMENT AT

1-800-417-8405.

or

1-937-456-8405

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Model PFE- 591

SECTION 3. OPERATION

3-1. OPERATING COMPONENTS

Frypot This reservoir holds the cooking shortening, and is designed to

accommodate the heating elements, 8 head of product and an adequate cold zone for collection of cracklings

Carrier This stainless steel carrier consists of ﬁ ve racks, containing the food product during and after frying

Lid Gasket Provides the pressure seal for the frypot chamber

Deadweight assembly The deadweight style operating pressure relief valve is used to

maintain a constant level of steam pressure within the frypot; any excess steam pressure is vented through the exhaust stack; remove the deadweight cap, and clean the cap, deadweight, and deadweight oriﬁ ce once a day; see Preventive Maintenance Section

Failure to clean the deadweight assembly daily could result in the fryer building too much pressure. Severe injuries and burns could result.

Safety Relief Valve An ASME approved spring loaded valve set at 14.5 psi

(999 mbar) in the event the operation valve becomes obstruct- ed, this safety valve will release excess pressure, keeping the frypot chamber at 14.5 psi (999 mbar);iIf this occurs, turn the COOK/PUMP switch to the OFF position to release all pres sure from the frypot

If safety r elief valve activates, turn main power switch

to the OFF position. To avoid serious burns and injuries, have fryer serviced before next use.

Safety Relief Valve Ring

DO NOT PULL THIS RING. SEVERE BURNS FROM THE STEAM WILL RESULT.

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Model PFE- 591

3-1. OPERATING COMPONENTS (Continued)

Pressure Gauge Indicates the pressure inside the frypot

Solenoid Valve An electromechanical device that causes pressure to be held in the frypot

The valve closes at the beginning of the Cook Cycle and opens automatically at the end of the Cook Cycle; if this valve should become dirty or the teﬂ on seat nicked, pressure will not build and it must be repaired per the Maintenance Section of the Technical Manual

Drain Valve A two-way ball valve, normally in the closed position; turn the handle to drain the shortening from the frypot into the ﬁ lter drain pan

DO NOT OPEN THE DRAIN VALVE WHILE

FRYPOT IS UNDER PRESSURE. HOT SHORTEN- ING WILL EXHAUST FROM THIS VALVE, AND SEVERE BURNS WILL RESULT.

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

Condensation Drain Pan The collection point for the condensation formed within the steam exhaust system; it must be removed and emptied periodically, usually daily

Shortening Mixing System Ensures the shortening is properly mixed to prevent an accumulation of moisture, causing boiling action in the frypot; the ﬁ lter 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 meant to hold pressure in the frypot

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Model PFE- 591

3-1. OPERATING COMPONENTS (Continued)

High T emperatur e Limit This is a safety component that senses the temperature of the

shortening; if the temperature of the shortening exceeds 420°F (212°C), 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, in the right, front of the fryer

Air Valve Pumps air into the shortening, periodically, to keep the shorten- ing at a uniform temperature; this only functions when the unit has been sitting idle for a period of time, and when heating up from a cold start

Filter Drain Pan

The removable pan that houses the ﬁ lter and catches the short-

ening when it is drained from the frypot; also used to remove and discard old shortening

When hot shortening is in this pan, use extreme care

to avoid burns.

Filter Union Connects the ﬁ lter to the ﬁ lter pump, and allows easy removal

of the ﬁ lter and drain pan

Fuses A protective device which breaks the circuit when the current exceeds the rated value

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Model PFE- 591

3-2. LID OPERATION

To close lid:

1. Lower the lid until lid latches into place.

2. Pull lid handle forward until it stops.

1

3. Lift up on the lid handle until it stops.

2

4. Bring lid handle out towards you until it stops.

3

5. Push lid handle down, locking lid in place.

LID MUST BE LATCHED PROPERLY, OR

4

PRESSURIZED SHORTENING AND STEAM MAY ESCAPE FRYPOT. SEVERE BURNS WILL RESULT.

TO AVOID SERIOUS PERSONAL INJURY, DO NOT OPERATE WITHOUT LID COVER IN PLACE AND ALL COMPONENTS INSTALLED.

TO AVOID SERIOUS PERSONAL INJURY, DO NOT TAMPER WITH ANY COMPONENT OF LID

5

3-4 703

LOCKING MECHANISM.

Model PFE- 591

3-2. LID OPERATION (Continued)

To open lid:

DO NOT LIFT HANDLE OR FORCE LID LATCH

OPEN BEFORE PRESSURE GAUGE READS “0” PSI. ESCAPING STEAM AND SHORTENING WILL

1

RESULT IN SEVERE BURNS.

1. Gently raise handle until it stops.

2

2. Push handle back until it stops.

3. Lower handle.

3

Lower the handle before attempting to raise the lid, or damage to the lid could result.

4. Push handle back.

4

5. Unlatch the front lid latch and raise the lid.

5

703 3-5

Model PFE- 591

3-3. SWITCHES AND Refer to image at end of this section. INDICATORS

Fig. Item Description Function No. No.

3-1 1 Lights when the control calls for heat; the elements come on and heats the shortening.

3-1 2 Digital Display Shows all the functions of the Cooking Cycle, Program Modes, Diagnostic Modes, and alarms

3-1 3 Lights when the solenoid closes and pressure starts to build inside frypot

3-1 4 Flashes when the shortening temperature is not at the proper temperature for cooking product

3-1 5 Lights when the shortening temperature is 5° F below to 15° F above the cooking temperature, signaling the operator that the shortening temperature is at the proper temperature for cooking product

3-1 6 Press to display the following fryer information and status:

a. The temperature of the shortening

b. The temperature setpoint c. Filter status d. The number of times ﬁ ltered today e. The average no. of ﬁ lters per day f. No. of times Cook Cycle was stopped early today g. No. of times Cook Cycle was stopped early in past week e. Oil Life Display (Only if “Change Oil” feature is enabled) f. Date and time

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’s performance

3-1 7 & 8 Used to adjust the value of the currently displayed setting in the Program modes

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Model PFE- 591

3-3. SWITCHES AND INDICATORS (Continued)

Fig. Item Description Function No. No.

3-1 9 Press to access Program Modes; 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’s performance

3-1 10 Used to start and stop Cook Cycles, and to stop the timer at the end of a Holding Cycle

3-1 11 Menu Card The name of the food product associated with each product Window selection button; the menu card strip is located behind the decal.

3-1 12 Product Select Are used to select the product for cooking; Buttons to use them to start Cook Cycles, see section 3, Special Program Mode item SP-10

3-1 13 COOK/PUMP Switch A 3-way switch with a center OFF position; turn the switch to the COOK position to operate the fryer; turn the switch to the PUMP position to operate the ﬁ lter pump; certain conditions must be met before operating the ﬁ lter pump; these conditions are covered later in the Filtering Instructions Section of this manual

3-1 14 Used to manually enter an Idle mode, or Clean-Out Mode

403 3-7