Henny Penny 600 User manual

Model 500/561/600

608 3-1

SECTION 3. OPERATING INSTRUCTIONS

3-1.OPERATINGCOMPONENTS C1000 Controls - Reference Figure 3-1.

Fig. Item Description Function

No. No.

3-1 1 DigitalDisplay Showstheshorteningtemperature, thetimer countdownin

theCookCycle,and the selections in theProgramMode;the

temperatureof theshorteningcan beshownby pressing

once,ortwice to viewset-pointtemperature;

ifshorteningtemperature exceeds425°F(218°C),thedisplay

reads “E-5, FRYER TOO HOT”

3-1 2 ThisLEDlightswhentheshorteningtemperatureiswithin5°

ofthe setpointtemperature,signaling theoperatorthatthe

shorteningtemperatureis nowatthe propertemperaturefor

droppingproduct intothefrypot

3-1 3 Thetimer buttons are used to start and stop Cook Cycles

3-1 4 Theidlebuttons are used to start an IdleModewhichreduces

thetemperature oftheshorteningduringnon-useperiods; press

andholdtoexitthe Idle Mode

3-1 5 Theprogrambutton is used to access the ProgramModes;

also,onceintheProgramMode,itisusedtoadvancetothe

nextparameter

3-1 6 & 7 Usedto adjustthevalue ofthecurrentlydisplayedsetting

intheProgram Mode and tochangeset-pointtemperature of the

shortening

Model 500/561/600

67589

3-2 608

Figure 3-1

3-1.OPERATINGCOMPONENTS

(Continued)

Model 500/561/600

Fig. Item Description Function

No. No.

3-3 8 Frypot Holdsthe cooking shorteningandan adequatecoldzonefor

collectionofcracklings

3-3 9 LidSpring Assistsin raisingthelid,andthen holdingit open (itiscoveredwith

ashield)

3-3 10 CondensationDrain Thischannelsthemoisture,thatcollectsonthelidlinerwhenthe

Channel lidis opened,intothe drainlineand preventsthemoisture droplets

fromfallingintotheshortening

3-3 11 LidGasket Providesthepressure seal forthefrypot chamber

3-2 12 LidLatch A springloaded latchthatprovidesa positivelatchto holdthelid

closed; thislatch, alongwiththespindleassembly andlidgasket,

providesapressure sealed frypotchamber

3-2 13 SpindleAssembly An assembly thatis tightenedafterthe lidislatched,andapplies

pressuretothetop of the lid; the lidgasketthenappliespressure

againstthe frypotrim; after buildingonepoundofinternalpressure,

thelid linerpushes alockingpinupintothelocking collar,prevent-

ingthespindlefrombeingturnedwhilethefrypot ispressurized

3-2 14 LidLimitStop A threadedadjustablecollarused to obtain theproper

tightnessbetweenthe lidgasketand the frypotrim; doneby

controllingthenumberofclockwiserotationsofthespindle

3-2 15 Deadweight Thisdeadweightstyle,pressurereliefvalvemaintains aconstant

Assembly levelof steampressurewithin thefrypot; excesssteam isvented

throughthe exhauststack

608 3-3

Failuretocleanthedeadweightassembly daily could

resultinthefryer building too much pressure.Severe

injuriesandburnscouldresult.

3-1.OPERATINGCOMPONENTS

(Continued)

Model 500/561/600

Fig. Item Description Function

No. No.

3-2 16 SafetyReliefValve ThisisanASME approved springloadedvalve,setat 14.5 psi; if

thedeadweight assemblyis clogged,thissafetyvalvereleases

excesspressure,keepingthe frypot chamber at 14.5 psi

(999mbar); ifthisoccurs,turn the main power switch toOFFto

releaseall pressurefromthe frypot

3-2 17 SafetyRelief ValveRing

DO NOT PULLTHIS RING. SEVERE BURNS FROM

THESTEAMWILLRESULT.

3-2 18 PressureGauge Indicatesthe pressureinsidethe frypot

3-5

3-2 19 SolenoidValve An electromechanical devicethatcauses pressuretobeheld inthe

frypot;the solenoidvalvecloses atthebeginning oftheCook Cycle

andisopened automatically by thecontrolsattheend of the Cook

Cycle;if this valvebecomesdirty ortheteflon seatnicked,pressure

willnot buildupand itmustbe repaired

3-3 20 DrainValve(Onlythe Atwo-way ballvalvethatisnormally close; turnthehandle todrain

HandleisShown) theshorteningfromthefrypot,intothefilterdrainpan

DONOTOPENTHEDRAINVALVEWHILEFRYPOT

ISUNDERPRESSURE.HOTSHORTENINGWILL

EXHAUSTANDSEVERE BURNSWILLRESULT.

3-3 21 DrainInterlockSwitch Amicroswitch thatprovidesprotectionforthe frypotinthe eventan

operatorinadvertentlydrainstheshorteningfromthe frypotwhile

themain powerswitch ison; theswitchautomaticallyshutsoffthe

heatwhen thedrainvalveis opened

3-4 608

3-1.OPERATINGCOMPONENTS

(Continued)

Ifsafetyrelief valve activates,turnmain power switch

totheOFFposition. Toavoidserious burns and

injuries, have fryer serviced before next use.

Model 500/561/600

3-3 22 Filter Drain Pan The removable pan that houses the filter and catches the shortening

when it is drained from the frypot; it is also used to remove and

discard old shortening

3-3 23 FilterUnion Connects the filter to the filter pump, and allows easy removal of the

filter and drain pan

3-3 24 FilterValve When the power switch is in the PUMP position, this two-way

valve directs filtered shortening from the drain pan, back into the

frypot

3-3 25 Condensation Drain A hose used to route the condensation collected within the steam

Line exhaust system, to the condensation pan

3-3 26 Condensation Drain The collection point for the condensation, formed within the steam

Pan exhaust system; remove and empty periodically

3-3 27 Rinse Hose (Optional) A hand-held hose used to rinse food particles from the frypot

3-8 into the filter pan; attaches to a quick disconnect fitting

3-3 28 Gas Control Valve (Gas Controls the gas flow to the burner

ModelsOnly)

29 HighTemperature Limit A control that senses the temperature of the shortening; if the

temperature of the shortening exceeds the safe operating limit, this

control opens and shuts off the heat to the frypot; when the

temperature of the shortening drops to a safe operation limit, the

control must be manually reset by pressing the red reset button,

located under the control panel, behind the door

3-4 30 Breakers-Push Button Protective devices which break the circuit when the current

Reset (Electric Models exceeds the rated value

Only)

3-7 31 Contactors (Electric Relays that route power to the heating elements; one relay is in

ModelsOnly) series with the high limit, the other one is in series with the controls;

the standard unit uses 2 electromechanical contactors, while the

computer controlled units have one electromechanical and one

mercury contactor

3-9 32 CircuitBreaker (Single Opens the electrical circuit, and removes power to elements

Phase Only)

608 3-5

3-1.OPERATINGCOMPONENTS

(Continued)

Gas Electric

When moving filter drain pan containing hot shortening,

use extreme care to avoid burns from hot surfaces or

splashing.

Fig. Item Description Function

No. No.

3-6

3-7

Model 500/561/600

ELECTRIC MODEL

Figure 3-2. Operating Controls

3-6 608

3-1.OPERATINGCOMPONENTS

(Continued)

Model 500/561/600

GAS MODEL

608 3-7

Figure 3-3. Operating Controls

3-1.OPERATINGCOMPONENTS

(Continued)

Model 500/561/600

17 18 27

31 29

3-8 608

Figure3-4.

Figure3-7.

Figure3-5.

3-1.OPERATINGCOMPONENTS

(Continued)

Figure3-8.

Figure3-6. Figure 3-9.

Model 500/561/600

3-2. FILLINGOR

ADDINGSHORTENING

Before the actual cooking operation and adding shortening to

the frypot, be sure frypot, filter screen assembly, and drain pan

are cleaned. Filter screen assembly and drain pan should be

cleaned with soap and hot water and thoroughly dried before

reassembling.At this time, the frypot should also be cleaned.

Refer to Cleaning the Frypot Section.

The shortening level must always be at the frypot level

indicator on the rear of the frypot (see photo on next

page). Failure to follow these instructions could result in a

fire and/or damage to the fryer.

When using solid shortening, it is recommended to melt

the shortening on an outside heating source before plac-

ing it in the frypots. The elements on electric fryers, or the

frypot surface on gas fryers, must be completely

submerged. Fire or damage to the frypot could result.

1. Itisrecommendedthatahighqualityfryingshorteningbeused

inthe fryer.Somelowgradeshorteningshavea highmoisture

contentandwillcausefoaming andboilingover.

Toavoidsevereburns when pouring hot shortening into

frypot,wear gloves andtake care toavoid splashing.

2. The electricmodel500requires 48 lbs. (21.8kg)ofliquid

shortening,andthemodel561 requires 65 lbs. (29.5 kg). The

gasmodelrequires43lbs.(19.5kg). Model500fryershave

2level indicatorlinesinscribedonthe rearwallof thefrypot,

whereasthemodels 561 &600haveonly 1 levelindicator.

Thelevelindicatorlinesshowthepropershorteninglevels.

3. Cold shorteningshouldbe filledto1/2-inch(12.7mm)below

asinglelevelindicatorline,andfrypotswith2levelindicator

lines,coldshorteningshouldbeevenwiththelowerlevel

indicatorline. The shorteningexpandswhenheatedand

shouldbe atthe levelindicatorlinewhentheshorteningishot,

orthetop levelindicatorline onmodel500s.

608 3-9

Model 500/561/600

FOLLOWTHE INSTRUCTIONS BELOWTOAVOID

SHORTENINGOVERFLOWINGTHEFRYPOT,

WHICHCOULDRESULTINSERIOUSBURNS,

PERSONALINJURY, FIRE,AND/ORPROPERTY

DAMAGE.

1. Toprotect,and getthe maximumlifeoutoftheshortening,

press to lower the temperature to 250° F (135° C) when

thefryer isnot inimmediateuse. Deterioratedshortening

smokesbadly,evenatlower temperatures.

2. Frying breadedfoodproducts requiresfrequentfiltering tokeep

theshorteningclean. Theshortening shouldbe filteredafter

every 3 to 6 Cook cycles. For the best quality product, Do not

exceed6 CookCycleswithout filtering. RefertoFilteringof

ShorteningSection.

3. Maintainthe shorteningatthe propercookinglevel. Add fresh

shorteningas needed.

4. Do not overload the baskets with product (12 lbs. (5.4 kg.) for

model600fryers;14lbs(6.4kg.)formodel500 fryers and

18lbs.(8.2 kg.) for the model 561) or place product with

extrememoisture contentintobaskets.

WITHPROLONGEDUSE,THEFLASHPOINTOF

SHORTENINGIS REDUCED. DISCARDTHE

SHORTENINGIFITSHOWS SIGNS OFEXCESSIVE

SMOKINGOR FOAMING, OR SERIOUS BURNS,

PERSONALINJURY, FIRE,AND/ORPROPERTY

DAMAGECOULDRESULT.

3-3. CAREOFTHE

SHORTENING

3-10 608

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