Henny Penny PFG-691 Operation Manual

Henny Penny

Pressure Fryer-Gas

Model PFG-691

OPERATOR’S MANUAL

Model 691

LIMITED WARRANTY FOR HENNY PENNY EQUIPMENT

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

purchaser only for Henny Penny appliances and replacement parts:

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

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

REPLACEMENT PARTS: 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.

not covered under this Limited Warranty.

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

The above limited warranty does not apply (a) to damage resulting from accident, alteration, misuse, or abuse; (b) if the
equipment’s serial number is removed or defaced; or (c) for lamps and fuses. THE ABOVE LIMITED WARRANTY IS EX­PRESSL Y IN LIEU OF ALL OTHER W ARRANTIES, EXPRESS OR IMPLIED, INCLUDING MERCHANT ABILITY AND FIT ­NESS, 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

FM05-010-J

Revised 08-01-10

Model 691

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 PFG-691 Fryer is equipped with a continuous pilot. But Fryer cannot be operated with­out electric power . Fryer will automatically return to normal operation when power is restored.

To avoid a fire, keep appliance area free and clear from 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 Marked Products

Nominal Heat Input: Natural (I

) = 26,4 kW (90,000 Btu/h)

2H

(Net) Natural (I2E) = 26,4 kW (90,000 Btu/h)

Natural (I2S) = 23,75 kW (81,000 Btu/h)
Liquid Propane (I3P) = 27,0 kW (92,000 Btu/h)

Nominal Heat Input: Natural (I2H) = 29,3 kW (100,000 Btu/h)
(Gross) Natural (I2E) = 29,3 kW (100,000 Btu/h)

Natural (I2S) = 26,4 kW (90,000 Btu/h)
Liquid Propane (I3P) = 29,3 kW (100,000 Btu/h)

Supply Pressure: Natural (I2H) = 20 mbar

Natural (I2E) = 20 mbar
Natural (I2S) = 25 mbar
Liquid Propane (I3P) = 37/50 mbar

Test Point Pressure: Natural (I2H) = 8,7 mbar

Natural (I2E) = 8,7 mbar
Natural (I2S) = 8,7 mbar
Liquid Propane (I3P) = 25 mbar

Model 691

Injector Size: Natural (I2H) = 2,51 mm

Natural (I2E) = 2.51 mm
Natural (I2S) = 2.85 mm
Liquid Propane (I3P) = 1,04 mm

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

Datos Tecnicos Para Products CE

Consumo Calorico Nominal: Gas Natural (I2H) = 26,4 kW (90,000 Btu/h)
(Neto) Gas Natural (I2E) = 26,4 kW (90,000 Btu/h)

Gas Natural (I2S) = 23,75 kW (81,000 Btu/h)
Propano Licuado (I3P) = 27,0 kW (92,000 Btu/h)

Consumo Calorico Nominal: Gas Natural (I2H) = 29,3 kW (100,000 Btu/h)
(Bruto) Gas Natural (I2E) = 29,3 kW (100,000 Btu/h)

Gas Natural (I2S) = 26,4 kW (90,000 Btu/h)
Propano Licuado (I3P) = 29,3 kW (100,000 Btu/h)

Presion De Alimentacion: Gas Natural (I2H) = 20 mbar

Gas Natural (I2E) = 20 mbar
Gas Natural (I2S) = 25 mbar
Propano Licuado (I3P) = 37/50 mbar

Presion En Ez Punto De Prueba: Gas Natural (I2H) = 8,7 mbar

Gas Natural (I2E) = 8,7 mbar
Gas Natural (I2S) = 8,7 mbar
Propano Licuado (I3P) = 25 mbar

Diámetro Boquilla: Gas Natural (I2H) = 2,51 mm

Gas Natural (I2E) = 2.51 mm
Gas Natural (I2S) = 2.85 mm
Propano Licuado (I3P) = 1,04 mm

Este equipo debe instalarse únicamente en un recinto adecuadameute ventilado y conforme a las indicaciones del
fabricante y a las normas vigentes. Lea completamente las instrucciones antes de instalar o usar este equipo.

HENNY PENNY

8 HEAD GAS PRESSURE FRYER

SPECIFICATIONS

Height 61" (155 cm)

Width 24" (61 cm)

Depth 41¾" (106 cm)

Floor Space Approximately 7 sq. ft. (0.65 sq. m.)

Pot Capacity 8 head of chicken (24 lbs.) (10.9 kg)

130 lbs. shortening (59 kg)

Model 691

Electrical 120 VAC, 1 Phase, 50/60 Hz, 10 Amp, 3 Wire Service

240 VAC, 1 Phase, 50/60 Hz, 5 Amp, 3 Wire Service

Heating Propane or Natural Gas; 100,000 Btu/h (105.51 MJ/hr)

Pressure 9 psi operating pressure (621 mbar)

14.5 psi safety relief pressure (999 mbar)

Shipping W eight Approximately 935 lbs. (424 kg)

Accessories Shipped Eight wire baskets, basket carrier, and standard cleaning

brushes

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

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 Instructions .................................................................................. 2-1

2-3. Selecting the Fryer Location ......................................................................... 2-4

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

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

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

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

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

2-9. Electrical Requirements ................................................................................2-8

2-10. Testing the Fryer ...........................................................................................2-9

2-11. Gas Leak Test ............................................................................................... 2-9

Model 691

Section 3. OPERATING INSTRUCTIONS .............................................................................. 3-1

3-1. Operating Controls ........................................................................................ 3-1

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

3-3. Switches and Indicators ................................................................................3-5

3-4. Clock Set .......................................................................................................3-8

3-5. Filling or Adding Shortening........................................................................... 3-10

3-6. Product Racking Recommendations ............................................................. 3-11

3-7. Basic Operation .............................................................................................3-12

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

3-9. Filtering Instructions ...................................................................................... 3-16

3-10. Changing the Filter Envelope.........................................................................3-19

3-1 1 . Lighting and Shutdown of the Burners ..........................................................3-21

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

3-13. Filter Pump Motor Protector-Manual Reset ................................................. 3-24

3-14. Regular Maintenance Schedule .....................................................................3-24

3-15. Preventive Maintenance ................................................................................ 3-25

3-16. Programming ................................................................................................. 3-28

3-17. Special Program Mode .................................................................................. 3-34

3-18. Data Logging, Heat Control, Tech, and Stat Modes ..................................... 3-41

3-19. Information Mode.......................................................................................... 3-42

Section 4.

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

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

4-2. Error Codes ................................................................................................... 4-2

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

Distributors Lists - Domestic and International

1104 i

Model 691

SECTION 1. INTRODUCTION

1-1. PRESSURE FRYER 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.

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. A deadweight assembly 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 T ime 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 con­ventional open-type fryer .

As of August 16, 2005, the W aste Electrical and Electronic Equip­ment directive went into effect for the European Union. Our
products have been evaluated to the WEEE directive. W e have
also reviewed our products to determine if they comply with the
Restriction of Hazardous Substances directive (RoHS) and have
redesigned our products as needed in order to comply . T o continue
compliance with these directives, this unit must not be disposed as
unsorted municipal waste. For proper disposal, please contact
your nearest Henny Penny distributor .

1-2. PROPER CARE As in any unit of food service equipment, the Henny Penny

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.

1-3. ASSISTANCE Should you require outside assistance, just call your local indepen-

dent Henny Penny distributor in your area, call Henny Penny
Corp. at 1-800-417-8405 toll free or 1-937-456-8405, or visit us
online at www .hennypenny.com

207 1-1

Model 691

1-4. 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.

1-2 403

SECTION 2. INSTALLATION

Model 691

2-1. INTRODUCTION

2-2. UNP ACKING

INSTRUCTIONS

This section provides the installation and unpacking instructions
for the Henny Penny PFG-691.

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.

Any shipping damage should be noted in the presence of the
delivery agent and signed prior to his or her departure.

1. Cut and remove the plastic bands from the main box.

2. Remove the box lid and lift the main box off the fryer .

3. Remove four corner packing supports.

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

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

All counterweights must be loaded before unlatching the
lid, or personal injury could result.

6. Remove the fryer from the pallet.

T ake care when moving the fryer to prevent personal
injury. The fryer weighs approximately 935 lbs. (424 kg).

1104 2-1

Model 691

2-2. UNP ACKING

INSTRUCTIONS

(Continued)

7. Remove the counterweights, which are strapped to the
pallet under the fryer, from the pallet.

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

8. Remove rear service cover.

9. Load the 7 weights into the counterweight assembly .

10 . Replace rear service cover.

T o avoid personal injury and assur e safe operation of
unit, rear service cover must be in place.

1 1. Cut warning tags from the lid assembly. The lid may now

be unlatched.

12 . Remove the accessories from inside the filter drain pan.

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

13 . Prepare the deadweight valve for operation

The metal shipping support is placed within the deadweight
assembly housing to protect the deadweight orifice and dead­weight during shipment. This support must be removed prior
to installation and start-up.

a. Unscrew the deadweight cap.
b. Remove the deadweight.
c. Remove and discard the shipping support.
d. Clean the deadweight orifice with a dry cloth.
e. Carefully place deadweight over deadweight orifice.

Replace deadweight cap, finger tight.

14 . Remove the protective paper from the fryer cabinet.

Clean exterior surface with a damp cloth.

2-2 1104

Optional Ramp Unloading

Model 691

803 2-3

Model 691

2-4 908

Model 691

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

LOCA TION speed, and convenience. Choose a location which provides easy

loading and unloading without interfering with the final assembly of
food orders. Operators have found that frying from raw to finish,
and holding the product in warmer provides fast, continuous ser­vice. Landing or dumping tables should be provided next to at least
one side of the fryer. Keep in mind the best 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 unit is needed for
proper air supply to the combustion chamber.

To avoid a fire, install the fryer with minimum clearance
from all combustible and noncombustible materials,
6 inches (15.24 cm) from side and 6 inches (15.24 cm)
from back. If installed properly, the gas fryer is designed
for operation on combustible floors and adjacent to
combustible walls.

To avoid fire and ruined supplies, the area under the 691
fryer should not be used to store supplies.

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

Install fryer to prevent tipping or movement causing
splashing of hot shortening. This may be accomplished
by the location of the fryer or by restraining ties.
Severe burns can result from splashing hot shortening.

2-4. LEVELING THE FRYER For proper operation, the fryer must be level from side to side and

front to back. Using a level placed on the flat areas around the
frypot collar, adjust the leveling bolt or casters until the unit is level.

FAILURE TO FOLLOW THESE LEVELING
INSTRUCTIONS CAN RESULT IN SHORTENING
OVERFLOWING THE FRYPOT WHICH COULD
CAUSE SERIOUS BURNS, PERSONAL INJURY,

FIRE, AND/OR PROPERTY DAMAGE.

408 2-5

Model 691

2-5. VENTILATION OF FRYER The fryer should be located with provision for venting into

adequate exhaust hood or ventilation system. This is essential
to permit efficient removal of the flue gases and frying odors.
Special precaution must be taken in designing an exhaust
canopy to avoid interference with the operation of the fryer.
Make certain the exhaust hood is designed high enough to
allow for proper opening of the fryer lid. W e recommend you
consult a local ventilation or heating company to help in
designing an adequate system.

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

2-6. GAS SUPPL Y The gas fryer is factory available for either natural or propane

gas. Check the data plate on the right side panel of the cabinet
to determine the proper gas supply requirements. The minimum
supply for natural gas is 7 inches water column (1.7 kPa) and,
10 inches water column (2.49 kPa) for propane.

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

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

fryer to main gas line supply .

T o avoid possible serious personal injury:

• Installation must conform with local, state, and
national codes, and be in accordance with Canadian
Gas Authority Standard CSA B149-& 2,Installation
Codes - Gas Burning Appliances and in accordance
with Australian Gas Association curr ent 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)
(34.5 mbar).

2-6 408

Model 691

2-7. GAS PIPING • The fryer must be isolated from the gas supply piping

(Continued) 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) (34.5 mbar).

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

• Do not use cast iron fittings.

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

2. Installing a heavy-duty design (minimum 3/4”) A.G .A. certi-

fied connector which complies with standard connectors for
moveable gas appliances. ANSI Z21.69 (the latest edition)
or CAN l, 6. l0M88. Also, a quick-disconnect coupling
which complies with the Standard for Quick-Disconnect De­vices for use with Gas Fuel, ANSI Z21.41 (the latest
edition) or CAN 1 6.9M79. Also, adequate means must
be provided to limit the movement of the fryer without
depending on the connector and any quick-disconnect
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, the cable
must be unsnapped from the unit and the flexible gas line
disconnected. 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.

1102 2-7

2-7. GAS PIPING (Continued)

Model 691

2-8 803

Model 691

2-8. GAS PRESSURE The gas pressure regulator on the gas control valve is

REGULATOR SETTING factory set as follows:

Natural: 3.5 inches water column (0.87 kPa)
Propane: 10.0 inches water column (2.49 kPa)

MAKE SURE GAS PRESSURE IS SET COR­RECTL Y. F AILURE TO DO SO CAN RESULT IN
SHORTENING OVERFLOWING THE FR YPOT ,
WHICH COULD CAUSE SERIOUS BURNS,
PERSONAL INJUR Y , FIRE, AND/OR PROPERTY
DAMAGE.

2-9. ELECTRICAL The gas fryer requires 120 volt, 60 Hertz, 1 phase, 10 amp,
REQUIREMENTS 3-wire grounded (earthed) service, or 230 volt, 50 Hertz, 1 phase,

5 amp service. The 120-volt gas fryer is factory equipped with a
grounded (earthed) cord and plug for your protection against
shock, and should be plugged into a three-prong grounded
(earthed) receptacle. Do not cut or remove grounding (earthing)
prong. A wiring diagram is located behind the right side panel and
can be accessed by removing the side panel. The 230 volt plug
must conform to all local, state, and national codes.

Do not disconnect the ground plug. This fryer must be
adequately and safely grounded or electrical shock
could result. Refer to local electrical codes for correct
grounding 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.

803 2-9

Model 691

2-10. TESTING THE FRYER Each Henny Penny pressure fryer was completely checked

and tested prior to shipment. However, it is good practice
to check the unit again after installation.

2-11. GAS LEAK TEST

Prior to turning the gas supply on, be sure the gas control
valve knob on the gas control valve is in the OFF position.
The word OFF is at the bottom of the knob when the valve
is closed.

After the piping and fittings have been installed, check for gas
leaks. A simple checking method is to turn on the gas and brush
all connections with a soap solution. If bubbles occur, it indi­cates escaping gas. In this event, the piping connection must be
redone.

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

2-10 803

Model 691

BOIL-OVER PREVENTION IN HENNY PENNY FRYERS

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

• THE SHORTENING MAY BE STIRRED ONLY DURING THE MORNING
ST ART-UP PROCEDURE.

DO NOT STIR THE SHOR TENING AT ANY

OTHER TIME.

• FILTER THE SHOR TENING A T LEAST TWICE A DA Y .

• FILTER ONLY WHEN “IDLE” IS DISPLA YED.

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

• MAKE SURE THE COOKER IS LEVEL.

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

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

• BE SURE LOAD DOES NOT EXCEED RECOMMENDED LOAD SIZE.

FOR ADDITIONAL INFORMA TION ON THESE INSTRUCTIONS, REFER TO THE
HENNY PENNY SERVICE MANUAL.

FOR ASSIST ANCE, CALL THE HENNY PENNY SER VICE DEP ARTMENT A T

1-800-417-8405 or 1-937-456-8405

803 2-11

Model 691

SECTION 3. OPERATING INSTRUCTIONS

3-1. OPERA TING CONTROLS

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

the position marked COOK to operate the fryer; move the switch
to the PUMP position to operate the filter pump; certain conditions
must be met prior to operation of the filter pump; these conditions
are covered later in this section

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

accommodate the heat exchanger, 8 head of product, and an
adequate cold zone for collection of cracklings

Carrier This stainless steel carrier consists of five racks which contain

the food product during and after frying

Lid Gasket Provides the pressure seal for the frypot chamber

Deadweight Valve 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 deadweight cap,
weight, anddeadweight orifice once a day; see Section 3-15

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 obstructed,
this safety valve will release excess pressure, keeping the frypot
chamber at 14.5 psi (999 mbar); if this occurs, turn the COOK/
PUMP switch to the OFF position to release all pressure from the
frypot

Safety Relief Valve Ring

This ring is not to be pulled

SEVERE BURNS FROM THE STEAM WILL RESULT .

803 3-1

Model 691

3-1. OPERA TING CONTROLS

(Continued)

Pressure Gauge Indicates the pressure inside the frypot

Solenoid V alve 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 T eflon seat nicked, pressure will not build up
and it must be repaired per the T echnical Manual maintenance
procedures

Drain V alve A two-way ball valve; it is normally in the closed position; turn the

handle to drain the shortening from the frypot into the filter drain
pan

DO NOT OPEN THE DRAIN VALVE WHILE
FRYPOT IS UNDER PRESSURE. HOT SHORTEN­ING WILL EXHAUST FROM THIS V ALVE, AND
SEVERE BURNS WILL RESUL T .

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 A collection point for the condensation formed within the steam

exhaust system; it must be removedand 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 filter pump is
activated by the controls, at preset intervals, to mix the shortening

Lid Latch A mechanical catch on the front of the lid which engages a bracket

on the front of the pot; this device holds the lid down while the lid is
being locked into place, but is not meant to hold pressure in the
frypot

3-2 803