Henny Penny PFG-691 Installation Manual

OPERATOR’S

MANUAL

PRESSURE FRYER (Gas)

MODEL

PFG-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 ow of combustion and ventilation air. Adequate clearance must be left all around appliance for sufcient air to the combustion chamber.

The Model PFG-691 pressure fryer is equipped with a continuous pilot. But fryer cannot be operated with out electric

power. Fryer will automatically return to normal operation when power is restored.

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 RESULT.

803

Aug. 2003

Technical Data for CE Marked Products

Nominal Heat Input: Natural (I2H) = 26,4 kW (90,000 Btu/h)

(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 (I

) = 29,3 kW (100,000 Btu/h)

Supply Pressure: Natural (I

) = 20 mbar

Natural (I2E) = 20 mbar Natural (I2S) = 25 mbar

Liquid Propane (I

Test Point Pressure: Natural (I

) = 8,7 mbar

) = 37/50 mbar

Natural (I2E) = 8,7 mbar Natural (I2S) = 8,7 mbar

Liquid Propane (I3P) = 25 mbar

Injector Size: Natural (I2H) = 2,51 mm Natural (I2E) = 2.51 mm Natural (I2S) = 2.85 mm

Liquid Propane (I3P) = 1,40 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) = 1,40 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)

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

230 VAC, 1 Phase, 50 Hz, 3 Wire Service

Heating Propane or Natural Gas; 100,000 btu/hr (105 MJ/hr)

Pressure 12 psi operating pressure (827 mbar)

14.5 psi safety relief pressure (999 mbar)

Shipping Weight Approximately 935 lbs. (424 kg)

A data plate, located on the back shroud behind the lid, gives the information of the type of fryer, serial number, warranty

date, and other information pertaining to fryer. Also, the serialnumber is stamped on the outside of the frypot. See 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 Instructions .................................................................................. 2-1

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

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

2-5. Ventilation 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

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

3-11. 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 ................................................................................................. 3-30

3-17. Special Program Mode .................................................................................. 3-36

3-18. Data Logging, Heat Control, Tech, and Stat Modes ...................................... 3-43

3-19. Information Mode .......................................................................................... 3-44

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

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

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

Distributors Lists - Domestic and International

iJune 2012

SECTION 1: INTRODUCTION

1-1.

PRESSURE FRYER

The Henny Penny Pressure Fryer is a basic unit of food

processing equipment which is used only 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, a 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 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 conventional open-type fryer.

1-2.

PROPER CARE

1-3.

ASSISTANCE

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.

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, call your local

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

1-1Feb. 2007

1-1

SAFETY

The instructions in this manual have been prepared to aid you in learning

the proper procedures for your equipment. Where information is of

particular importance or is safety related, the words NOTICE, CAUTION, or WARNING are used. Their usage is described below.

If a problem occurs during the first operation of a new unit, recheck the Installation Section of the Operator’s Manual.

Before troubleshooting, always recheck the Operation

Section of the Operator’s Manual.

Where information is of particular importance or is safety related, the words DANGER, WARNING, CAUTION, or NOTICE are used. Their

usage is described as follows:

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, could result in minor or moderate injury.

WARNING 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.

1-2Aug. 2003

SECTION 2: INSTALLATION

2-1.

INTRODUCTION

2-2.

UNPACKING

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

qualied 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.

Take care when moving the fryer to prevent

personal injury. The fryer weighs approximately

935 lbs. (424 kg).

2-1Nov. 2004

2-2.

UNPACKING

INSTRUCTIONS

(CONT.)

1. 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.

2. Remove rear service cover.

3. Load the 7 weights into the counterweight assembly.

4. Replace rear service cover.

To avoid personal injury and assure safe operation

of unit, rear service cover must be in place.

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

unlatched.

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

The ttings for installing the gas line are in a separate box, along with the accessories, in the lter drain pan.

7. 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.

2-2Nov. 2004

Optional Ramp Unloading

2-3Aug. 2003

2-4 908

2-4Sept. 2008

2-3.

SELECTING THE

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 unit is needed for proper air supply to the combustion chamber.

To avoid a re, 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 oors

and adjacent to combustible walls.

2-4.

LEVELING THE

FRYER

To avoid re 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.

To prevent severe burns from splashing hot

shortening, position and install fryer to prevent

tipping or movement. Restraining ties may be used

for stabilization.

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 RESULT IN

SHORTENING OVERFLOWING THE FRYPOT

WHICH COULD CAUSE SERIOUS BURNS,

PERSONAL INJURY, FIRE, AND/OR PROPERTY

DAMAGE.

2-5April 2008

2-5.

VENTILATION OF

FRYER

2-6.

GAS SUPPLY

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. We recommend 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 re department or building

authorities.

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 (1.74 kPa), and 10 inches water column (2.49 kPa) for propane.

.525 in.

1.33 cm

35.277 in.

89.6 cm

Do not attempt to use any gas other than that

specied on the data plate. Incorrect gas supply

could cause a re or explosion resulting in severe

injuries and/or property damage.

Please refer below for the recommended hookup of the fryer to main gas line supply.

To 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 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 (3.45kPa) (34.47mbar) (continued to next page)

2-6Oct. 2013

2-6.

GAS SUPPLY

(CONT.)

• 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 3/4 inch, black steel pipe and malleable ttings should be used for gas service connections.

• Do not use cast iron ttings.

• Although 3/4 inch size pipe recommended, piping

should be of adequate size and installed to provide

a supply of gas sufcient 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 (min. 3/4 inch) design A.G.A.

certified connector which complies with standard connectors

for moveable gas appliances. ANSI Z21.69 or CAN/CSA

6.16. Also, a quick-disconnect coupling which complies

with the Standard for Quick-Disconnect Devices for use

with Gas Fuel, ANSI 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 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 exible

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 or servicing is complete.

2-7Nov. 2002

2-6.

GAS SUPPLY

(CONT.)

2-8Aug. 2003

2-8.

GAS PRESSURE

REGULATOR

SETTING

The gas pressure regulator on the gas control 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.

MAKE SURE GAS PRESSURE IS SET

CORRECTLY. FAILURE TO DO SO CAN

RESULT IN SHORTENING OVERFLOWING

THE FRYPOT, WHICH COULD CAUSE

SERIOUS BURNS, PERSONAL INJURY, FIRE,

AND/OR PROPERTY DAMAGE.

MEASURING GAS PRESSURE

Figure 1

Figure 2

1. Locate the pressure tap hole or fitting on the side of the gas

valve. Remove the pipe plug from the valve or fitting circled in Figure 1.

2. Screw a pressure tap fitting into the valve or the fitting on

the side of the valve circled in Figure 2.

3. Place one end of a vacuum hose on the pressure tap fitting

and the other end on the manometer as shown in Figure 3.

4. Turn the fryer “ON”.

5. Allow the fryer to reach full burn.

6. The pressure reading on the manometer should be 3.5” of

water column for Natural gas and 10” of water column for LP gas.

7. Turn the fryer off.

8. Remove the pressure tap fitting.

Figure 3

9. Place the pipe plug back into the valve or the fitting on the

valve.

Notify a qualied service technician if gas pressure

differs from factory settings mentioned in this manual

2-9Aug. 2003

2-9.

ELECTRICAL

REQUIREMENTS

The gas fryer requires 120 volt, 60 Hertz, 1 phase, 10 amp,

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.

To avoid electrical shock, do not disconnect the ground (earth) plug. This fryer

must be adequately and safely grounded (earthed). Refer to local electrical codes

for correct grounding (earthing) procedures or in absence of local codes, with The

National Electrical Code, ANSI/ NFPA No. 70-(the current edition). In Canada,

all electrical connections are to be made in accordance with CSA C22.1, Canadian

Electrical Code Part 1, and/or local codes.

To avoid electrical shock, this

appliance must be equipped with an external circuit breaker which will disconnect

all ungrounded (unearthed) conductors. The main power switch on this appliance

does not disconnect all line conductors.

2-10.

TESTING THE

FRYER

2-11.

GAS LEAK TEST

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.

Prior to turning the gas supply on, be sure the gas 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.

Upon initial installation, and after moving the unit, the piping and fittings should be checked 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.

To avoid re or explosion, never use a lighted match or open ame to test for gas leaks. Ignited gas could

result in severe personal injury and/or property

damage.

2-10Aug. 2003

BOIL-OVER PREVENTION IN HENNY PENNY FRYERS

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 SHOULD 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 “COOL” IS DISPLAYED.

• 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 LEVEL

INDICATOR LINES.

• BE CERTAIN THAT THE GAS CONTROL VALVE AND BURNERS ARE PROPERLY

ADJUSTED (GAS UNITS ONLY).

• USE RECOMMENDED PRODUCT LOAD SIZE.

FOR ADDITIONAL INFORMATION ON THESE INSTRUCTIONS, REFER TO THE HENNY PENNY

OPERATOR’S MANUAL

FOR ASSISTANCE, CALL THE HENNY PENNY SERVICE DEPARTMENT AT

1-800-417-8405 OR 1-937-456-8405.

2-11Aug. 2003

SECTION 3: OPERATION

3-1.

OPERATING

COMPONENT

POWER/PUMP SWITCH

A three-way switch with center OFF position; move the switch to the position marked POWER to operate the fryer; move the switch to the position marked PUMP 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 burner tubes, 8 head of product, and an ade-

quate cold zone for collection of cracklings

CARRIER

This stainless steel carrier consists of five racks, containing the food product during and after frying (4 cook racks and 1 cover rack)

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 orifice 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 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

3-1Aug. 2003

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