Henny Penny PFG-600 Installation Manual

Henny Penny

Pressure Fryers

Model 500
Model 561
Model 600

OPERATOR’S MANUAL

REGISTER WARRANTY ONLINE AT WWW.HENNYPENNY .COM

Model 500/561/600

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 r epaired 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 r egistration 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 filter system caused by the use of the non-OEM filters or
other unapproved filters is not covered under this Limited W arranty.

REPLACEMENT PAR TS: Any appliance replacement part, except lamps and fuses, which pr oves 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 FORTH THE SOLE REMEDY AGAINST HENNY PENNY FOR ANY BREACH
OF WARRANTY OR OTHER TERM. BUYER AGREES THA T NO OTHER REMEDY (INCLUDING CLAIMS FOR ANY
INCIDENT AL OR CONSEQUENTIAL DAMAGES) SHALL BE A V 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 r emoved 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

FM05-011-M

Revised 01-17-13

Model 500/561/600

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 .

803

Technical Data for CE/AGA Marked Products

Nominal Heat Input: Natural (I2H) = 21.1 KW (72,000 Btu/h)

(Net) Natural (I2E) = 21.1 KW (72,000 Btu/h)

Natural (I
Natural (I2L) = 21.1 KW (72,000 Btu/h)
Liquid Propane (I3P) = 21.1 KW (72,000 Btu/h)

) = 21.1 KW (72,000 Btu/h)

2E+

Model 500/561/600

Nominal Heat Input: Natural (I

(Gross) Natural (I

Natural (I

) = 23.4 KW (80,000 Btu/h)

2H

) = 23.4 KW (80,000 Btu/h)

2E

) = 23.4 KW (80,000 Btu/h)

2E+

Natural (I2L) = 23.4 KW (80,000 Btu/h)
Liquid Propane (I3P) = 22.9 KW (78,000 Btu/h)

Supply Pressure: Natural (I2H) = 20 mbar (2.0 kPa)

Natural (I2E) = 20 mbar
Natural (I

) = 20/25 mbar

2E+

Natural (I2L) = 25 mbar
Liquid Propane (I3P) = 30 mbar (3.0 kPa)
Liquid Propane (I3P) = 37 mbar (3.7 kPa)
Liquid Propane (I3P) = 50 mbar (5.0 kPa)

T est Point Pressure: Natural (I2H) = 8.7 mbar (0.87 kPa)

Natural (I2E) = 8.7 mbar
Natural (I

) = 8.7/10 mbar

2E+

Natural (I2L) = 10 mbar
Liquid Propane (I3P) = 25 mbar (2.5 kPa)

Injector Size: Natural (I2H) = 1.04 mm

Natural (I2E) = 1.04 mm
Natural (I

) = 1.04 mm

2E+

Natural (I2L) = 1.04 mm
Liquid Propane (I3P) = 0.66 mm

Restrictor Size: Natural (I

) = 4.1 mm

2E+

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

Model 500/561/600

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. Model V ariations ................................................................................................. 1-1

1-5. 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 ................................................................................ 2-3

2-4 Leveling the Fryer................................................................................................ 2-3

2-5. Ventilation of Fryer .............................................................................................. 2-4

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

2-7. Gas Piping........................................................................................................... 2-6

2-8. Gas Leak T est..................................................................................................... 2-9

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

2-10. Gas Pilot & Burner Lighting and Shutdown Procedure.......................................... 2-9

2-11. Pilot Flame Adjustment (Gas Only) ...................................................................... 2-10

2-12. Pressure Regulator Adjustment (Gas Only)........................................................... 2-10

2-13. Electrical Requirements (Electric Fryer)................................................................ 2-11

2-14. Electrical Requirements (Gas Fryer) ..................................................................... 2-12

2-15. Testing the Fryer.................................................................................................. 2-12

2-16. Motor Bearings ................................................................................................... 2-12

Section 3. OPERA TING INSTRUCTIONS.................................................................................. 3-1

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

3-2. Filling or Adding Shortening ................................................................................. 3-9

3-3. Care of the Shortening......................................................................................... 3-10

3-4. Product Cooking Guidelines ................................................................................ 3-11

3-5. Chicken Frying Procedures.................................................................................. 3-12

3-6. C1000 Programming Instructions ......................................................................... 3-17

3-7. C1000 Special Programming ............................................................................... 3-17

708 i

Model 500/561/600

TABLE OF CONTENTS (Continued)

Section Page

Section 3. OPERA TING INSTRUCTIONS (Continued)

3-8. Regular Maintenance Schedule ............................................................................ 3-19

3-9. Filter Pump Motor Protector - Manual Reset ....................................................... 3-19

3-10. Filtering of Shortening .......................................................................................... 3-20

3-11. Cleaning the Optional Crumb Pan ........................................................................ 3-24

3-12. Filter Pump Problem Prevention........................................................................... 3-25

3-13. Changing the Filter Envelope................................................................................ 3-25

3-14. Changing the Charcoal Filter ................................................................................ 3-28

3-15. Cleaning the Frypot ............................................................................................. 3-29

3-16. Cleaning the Deadweight Assembly...................................................................... 3-32

3-17. Night Closing Procedures .................................................................................... 3-33

3-18. Operating Instructions for Optional Direct-Connect Shortening System ................. 3-34

3-19. Reversing the Lid Gasket ..................................................................................... 3-35

3-20. Lid Lubrication .................................................................................................... 3-36

3-21. Limit Stop Adjustment ......................................................................................... 3-37

3-22. Cleaning the Safety Relief V alve ........................................................................... 3-38

3-23. Check & Tighten Element Spreader Bars (Models 500 & 561 only)..................... 3-39

3-24. Seasonal Shutdown ............................................................................................. 3-40

3-25. Cut-Up Fried Chicken......................................................................................... 3-40

3-26. Chicken Quarters ................................................................................................ 3-41

3-27. Barbecued Chicken ............................................................................................. 3-41

3-28. Fried Pork Chops/V eal Cutlets ............................................................................ 3-41

3-29. Barbecued Pork Chops ....................................................................................... 3-41

3-30. Barbecued Ribs................................................................................................... 3-41

3-31. Top Sirloin Steak and Filet Mignon ...................................................................... 3-42

3-32. Fish Filets............................................................................................................ 3-42

3-33. Frog Legs ........................................................................................................... 3-42

3-34. Oysters ............................................................................................................... 3-42

3-35. Shrimp ................................................................................................................ 3-42

3-36. Rock Lobster T ail................................................................................................ 3-43

3-37. Potatoes.............................................................................................................. 3-43

3-38. Corn on the Cob ................................................................................................. 3-43

3-39. Cauliflower.......................................................................................................... 3-43

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

ii 708

SECTION 1. INTRODUCTION

Model 500/561/600

1-1. PRESSURE FRYER

P-H-T

Pressure

Heat

Time

The Henny Penny Pressure Fryer is a basic unit of food processing
equipment. It has found wide application in institutional and commercial
food service operations.

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

Pressure is basic to this method of food preparation. This 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
exclusive deadweight assembly vents excess steam from the pot and
maintains constant low , live steam pressure.

Heat generated is another important factor of the pressure fryer. The
normal suggested frying operation is between 315 and 325°F . This
results in energy savings and extends the frying life of the shortening.
Energy savings is realized due to the unit’ s short frying time, low tem­perature, and heat retention of the stainless steel frypot.

Time is important because the shorter the 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 conventional 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

1-3. ASSISTANCE

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

1-4. MODEL VARIATIONS This manual covers both gas and electric models, as well as, various

options and major accessories. Where information pertains to only
one model, it is so noted.

207 1-1

Model 500/561/600

1-5. SAFETY

The Henny Penny Pressure Fryer has may safety features
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 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.

1-2 703

1-5. SAFETY

(Continued)

Model 500/561/600

Equipotential Ground Symbol

W aste Electrical and Electronic Equipment (WEEE) Symbol

OR

OR

Shock Hazard Symbols

Hot Surface Symbols

908 1-3

Model 500/561/600

SECTION 2. INSTALLATION

Model 500/561/600

2-1. INTRODUCTION

2-2. UNP ACKING

INSTRUCTIONS

This section provides the installation instructions for the electric and
gas models of Henny Penny Pressure Fryers.

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 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 his or her departure.

2. Lift the carton from the fryer .

3. Remove the inside packing from the fryer .

4. Open fryer lid and remove the basket plus all accessories.

5. Open the front door and remove the condensation drain pan.

6. Unscrew the filter union and remove the filter drain pan.

7. Close the door .

T ake care when moving the fryer to prevent personal injury .
The fryer weighs approximately 300 lbs. (136 kgs).

8. Tilt fryer to one side so one side of fryer frame is raised up off skid.

9. While one person holds unit up, another person hits the vertical
wood supports with a hammer pushing them under the fryer.

10. Return the fryer to fully upright.

.

710 2-1

Model 500/561/600

2-2. UNP ACKING INSTRUC-

TIONS (Continued)

11. Open front door, remove two vertical supports and a horizontal
support and close the front door.

12. Unlock all four casters.

13. Lift fryer up so casters are above the skid, move the fryer off the
skid, and set the fryer on the floor.

14. Prepare the deadweight assembly for operation:

A metal shipping support is installed inside the deadweight
valve assembly and must be removed prior to installation and
startup, or unit will NOT build pressure.

a. Unscrew the deadweight cap.

b. Remove the round deadweight.

c. Remove and discard the shipping support.

Cap

d. Clean the deadweight orifice with a dry cloth.

e. Replace the deadweight and secure the deadweight cap.

15. Remove the protective paper from the fryer cabinet and clean the
surfaces with a cloth, soap, and water.

2-2 710

Model 500/561/600

2-3. SELECTING THE FRYER

LOCATION

The proper location of the fryer is very important for operation,
speed, and convenience. Choose a location which will provide
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 a warmer provides fast continuous
service. Landing or dumping tables should be provided next to at
least one side of the fryer. Keep in mind the best efficiency will be
obtained by a straight line operation, i.e., raw in one side and finish
out the other side. Order assembly can be moved away with only
a slight loss of efficiency. To properly service the fryer, 24 inches
(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 fire, install the gas 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.

Do not spray aerosols in the vicinity of this appliance
while it is in operation.

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, level the fryer from side to side and front to
back, using level on the flat areas around the frypot collar.

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

408 2-3

Model 500/561/600

2-5. VENTILATION OF FRYER 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.
Special precaution must be taken 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.

2-4 703

Model 500/561/600

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 (1.7 kPa), and 10 inches water
column (2.49 kPa) for propane. Maximum gas supply is 14 inches
water column (3.49 kPa, or .5 psi.)

For AGA marked gas fryers, the gas supply pressure must meet the
following minimum values:

Natural Gas: 1.13 kPa
Propane (LPG): 2.75 kPa

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.

113 2-5

Model 500/561/600

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 American National
Standard Z223.1-Latest Edition National Fuel Gas
Code and the local municipal building codes.
In Canada, installation must be in accordance with
Canadian Gas Authority Standard CSA B149-& 2,
Installation Codes - Gas Burning Appliances and
in accordance with Australian Gas Association
current edition of AS5601 Gas Installations.

• The fryer and its manual 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).

• The fryer must be isolated from the gas supply
piping system by closing its manual shutoff
valve during any pressure testing of the gas supply
piping system at test pressures equal to or less than
1/2 psig. (3.45 kPa) (34.47 mbar).

• A standard 1/2 inch, black steel pipe and malleable
fittingsshould be used for gas service connections.

• Do not use cast iron fittings.

• Although 1/2 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).

Provisions should be made for moving the fryer for
cleaning and servicing. This may be accomplished by:

1. Installing a manual gas shutoff valve and a 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 quick disconnect coupling

2-6 408

Model 500/561/600

2-7. GAS PIPING (Henny Penny Part No. 19921), which complies with

(Continued) 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 following page for the proper connec­ tions 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 and servicing is complete.

703 2-7

Model 500/561/600

2-7. GAS PIPING
(Continued)

For Australia or New Zealand: Where a model is supplied with casters

and is to be connected to a fixed gas supply via a flexible hose connection, a
restraining chain or wire of adequate strength shall be fixed to the appliance
and be suitable to be fixed to the wall within 50 mm of each connection
point. The length of the chain or wire shall not exceed 80% of the length of

the hose assembly .

2-8 113

2.8 GAS LEAK TEST

Model 500/561/600

Prior to turning the gas supply on, move “ON/OFF” selector
on gas control valve to 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.

2-9. GAS PRESSURE

REGULATOR SETTING

2-10. 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 (0.87 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 .

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 (at least 5 minutes) to allow any gas

which may have accumulated in burner compartment to escape.

4. Move “ON/OFF” selector on gas control valve to ON position.

5. Turn main power switch to ON position.

6. W ait about 45 seconds for the burner to light.

Gas Control Valve “ON/OFF” Selector

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 .

710 2-9

Model 500/561/600

2-10. GAS PILOT & BURNER

LIGHTING AND
SHUTDOWN
PROCEDURE (Continued)

8. The burner lights and operates until the shortening temperature
reaches a preset temperature, and when tempearture light goes
out, set controls for desired length of time.

Do not leave burner 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 ON position.

2-1 1. PILOT FLAME

ADJUSTMENT

(GAS ONL Y)

2-12. PRESSURE

REGULA TOR
ADJUSTMENT
(GAS ONL Y)

The pilot flame is preset at the factory . If adjustment is necessary,
contact your local independent Henny Penny distributor.

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.

2-10 710

Model 500/561/600

2-13. ELECTRICAL

REQUIREMENTS
(ELECTRIC FRYER)

The electric fryer is available from the factory wired for 208, 220/240,
or 440/480 volts, single or three phase, 60 Hertz service. The proper
power service cable must be ordered as an accessory or provided at
installation. Check the data plate on the inside of the fryer 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.

DRYWALL CONSTRUCTION
Secure I-bolt to a building stud. Do
not attach to drywall only . Preferred
installation is approximately six
inches to either side of service.
Cable restraint must be at least six
inches shorter than flexible conduit.

The field supply wiring to the fryer should be of the size indicated in the
data table. It should be an insulated copper conductor rated for 600
volts and 90°C. For runs longer than 50 feet (15.24 m), use the next
larger size wire.

Permanently connected electric fryers with casters must be installed
with flexible conduit and a cable restraint, when installed in the
United States. See illustration at left. Holes are available in the
rear fryer frame for securing the cable restraint to the fryer . The
cable restraint does not prevent the fryer from tipping.

Electrical Specifications T able

Volts Phase KW Amps

208 Single 11.25 54
208 Single 13.50 65
208 Three 11.25 31
208 Three 13.50 38
240 Single 11.25 47
240 Single 13.50 56
240 Three 11.25 27
240 Three 13.50 33
480 Three 11.25 14
480 Three 13.50 16

908 2-11

Model 500/561/600

2-13. ELECTRICAL

REQUIREMENTS
(ELECTRIC FRYER)
(Continued)

Additional CE Electrical Statements:

 The supply power cords shall be oil-resistant, sheathed flexible

cable, no lighter than ordinary polychloroprene or other
equivalent synthetic elastomer-sheathed cord, and must be
HO7RN type.

 It is recommended that a 30 mA rated protective device such as

a residual current circuit breaker (RCCB), or ground fault circuit
interrupter (GFCI), be used on the fryer circuit.

(FOR EQUIPMENT WITH CE MARK ONL Y!)
T o prevent electric shock hazard this appliance must be
bonded to other appliances or touchable metal surfaces
in close proximity to this appliance with an equipotential
bonding conductor . This appliance is equipped with an
equipotential lug for this purpose. The equipotential lug
is marked with the following symbol .

2-12 908