Henny Penny PFG-692 Installation Manual

OPERATOR’S

MANUAL

PRESSURE FRYER (Gas)

MODEL

PFG-690 PFG-692

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-690 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.

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 ..................................................................................................... 3

1-1. Pressure Fryer ................................................................................................ 3

1-2. Proper Care .................................................................................................... 3

1-3. Assistance ...................................................................................................... 3

1-4. Safety ............................................................................................................. 4

Section 2. INSTALLATION ....................................................................................................... 5

2-1. Introduction ................................................................................................... 5

2-2. Unpacking Instructions .................................................................................. 5

2-3. Selecting the Location ................................................................................... 9

2-4. Leveling the Fryer ......................................................................................... 9

2-5. Ventilation of Fryer........................................................................................ 10

2-6. Gas Supply..................................................................................................... 10

2-7. Gas Leak Test ................................................................................................ 13

2-8. Gas Pressure Regulator Setting ..................................................................... 13

2-9. Electrical Requirements ................................................................................. 15

Section 3. OPERATION INSTRUCTIONS ............................................................................... 17

3-1. Operating Components .................................................................................. 17

3-2. Lid Operation................................................................................................. 21

3-3. Melt Cycle Operation .................................................................................... 22

3-4. Controls and Indicators.................................................................................. 23

3-5. Display Messages .......................................................................................... 24

3-6. Filling or Adding Shortening ......................................................................... 25

3-7. Basic Operation ............................................................................................. 26

3-8. Care of the Shortening ................................................................................... 28

3-9. Filtering of Shortening .................................................................................. 29

3-10. Changing the Filter Envelope ........................................................................ 31

3-11. Lighting and Shutdown of the Burners ......................................................... 31

3-12. Cleaning the Frypot ....................................................................................... 32

3-13. Filter Pump Motor Protector-Manual Reset .................................................. 33

3-14. Regular Maintenance Schedule ..................................................................... 33

3-15. Preventive Maintenance ................................................................................ 34

3-16. Programming ................................................................................................. 40

3-17. Special Program Mode .................................................................................. 42

Section 4. TROUBLESHOOTING .............................................................................................. 47

4-1. Troubleshooting Guide ................................................................................... 47

4-2. Error Codes .................................................................................................... 48

Distributors List - Domestic and International

iJune 2012

HENNY PENNY

8 HEAD ELECTRIC PRESSURE FRYER

Fryer must be installed and used in such a way to prevent water from contacting the shortening.

This appliance is not intended to be operated by means of an external timer or a separate remote control system.

This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction concerning use of the appliance by a person responsible for their safety.

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.

3Feb. 2007

1-4.

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.

4July 2003

SECTION 2: INSTALLATION

2-1.

INTRODUCTION

2-2.

UNPACKING

INSTRUCTIONS

This section provides the installation and unpacking instructions for the Henny Penny PFG-690.

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).

5July 2003

2-2.

UNPACKING

INSTRUCTIONS

(CONT.)

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.

To avoid personal injury and assure safe operation

of unit, rear service cover must be in place.

CAP

DEAD WEIGHT

SHIPPING SUPPORT (DISCARD)

HOUSING

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

unlatched.

12. 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.

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.

6Dec. 2016

Optional Ramp Unloading

REMOVE THE 

ACCESSORIES FROM

THE DRAIN PAN.

NOTE: THE FITTINGS

FOR GAS LINE ARE

HERE!!

REMOVE THE

WEIGHTS FROM THE

REMOVE REAR COVER

- WEIGHT SEGMENTS

MUST BE INSTALLED

PER INSTRUCTION

CONTAINED THEREIN

BEFORE ATTEMPTING

TO UNLATCH LID.

PALLET.

PROP UP A RAMP FOR EACH

CASTER ON THE SELECTED SIDE.

ROLL UNIT OFF

PALLET ONTO RAMP.

PRY OFF RAIL -

EITHER SIDE

ORIENT CASTERS IN SIDEWAYS

POSITION. RAISE SIDE SLIGHTLY &

KNOCK OUT RUBBER PADS (2). -

TYPICAL BOTH SIDES

7Dec. 2016

REMOVE 2 BOLTS MARKED “A” TO RELEASE FRAME AFTER INSTALLING WEIGHT SEGMENTS

INSERT 4TH

INSERT 2ND & 3RD SEGMENT

INSERT 1ST SEGMENT

EACH WEIGHT SEGMENT WEIGHS APPROXIMATELY 18 LBS. (8.1 KG) HANDLE WITH CARE

ALL SEGMENTS ARE IDENTICAL.

ALL SEGMENTS MUST BE INSTALLED AND SECURED IN THE FRAM BEFORE ATTEMPTING TO UNLATCH LID.

8Dec. 2016

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

690 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.

9April 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)

10July 2003

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.

11July 2003

2-6.

GAS SUPPLY

(CONT.)

MINIMUM PULL of equipment away from wall permissible for accessibility to Quick Disconnect Device

DISCONNECT BEFORE MAXIMUM PULL

GAS PIPING

AVOID SHARP BENDS AND KINKS when pulling equipment away from wall. (Maximum pull will kink ends, even if installed properly, and reduce Connector life.)

QUICK DISCONNECT DEVICE still attached while extended at maximum pull

STRESS POINTS

CABLE RESTRAINT

Please refer to the illustration below when installing cable restraint on all moveable gas fryers.

MINIMUM PULL FOR ACCESSIBILITY ONLY

Couplings and hose should be installed in the same plane as shown at left. DO NOT OFFSET COUPLINGS -- this causes torsional twisting and undue strain causing premature failure

This is the correct way to install metal hose vor vertical traverse. Note the single, natural loop. Allowing a sharp bend, as shown at right, strains and twists the metal hose to a point of early failure at the coupling

Maintain the minimum or larger bending diameter between the couplings for longest life. Closing in the diameter at the coupling, as shown at right, creates double bends causing work work fatigue failure of the fittings.

In all installations where “self-draining” is not necessary, connect metal hose in a vertical loop. DO NOT CONNECT METAL HOSE � HORIZONTALLY...unless “self-draining” is necessary, then use support on lower plane as shown at left.

MAXIMUM PULL NOT ADVISED WHILE CONNECTED

I-bolt is to be secured to the building using acceptable building contruction practices.

DRY WALL CONSTRUCTION

Secure I-bolt to a building stud DO NOT attach to dry wall only. Also, locate the I-bolt at teh same height as the gas service. Preferred installation is approximately six inches to either side of service. Cable restraint must be at least six inches shorter than flexible gas line.

Utilize elbows when necesary to avoid sharp kinks or excessive bending. For ease of movement, install with a “lazy” loop. gas appliance must be disconnected prior to maximum movement. (Minimum movement is permissible for hose disconnection).

12160004

12Dec. 2016

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