Henny Penny 290 Operating instructions

Model 290
1-1. INTRODUCTION Thissectionprovidestroubleshootinginformationintheform
of an easy to read table.
Ifa problemoccurs duringthe firstoperation ofa newfryer,
rechecktheinstallationpertheInstallationSectionofthis
manual.
Beforetroubleshooting, alwaysrecheck theoperationpro-
ceduresper Section3 ofthis manual.
1-1 1103
SECTION1. TROUBLESHOOTING
Whereinformationisof particularimportanceor safetyrelated,
the words DANGER, WARNING, CAUTION, and NOTICE are
used.Theirusageisdescribed below.
SAFETYALERTSYMBOLisusedwith DANGER,
WARNING,or CAUTIONwhich indicatesa personalinjury
typehazard.
NOTICEisusedtohighlightespeciallyimportantinformation.
CAUTION used without the safety alert symbol indicates
a potentially hazardous situation which, if not avoided,
may result in property damage.
CAUTION indicates a potentially hazardous situation
which, if not avoided, may result in minor or moderate
injury.
WARNINGindicatesapotentiallyhazardoussituation
which,ifnot avoided, could result in death orserious
injury.
DANGERINDICATESANIMMINENTLY
HAZARDOUSSITUATIONWHICH,IFNOT
AVOIDED,WILLRESULTINDEATHORSERIOUS
INJURY.
1-2. SAFETY

Model 290
1-3. TROUBLESHOOTING Toisolateamalfunction,proceed asfollows:
1. Clearly definetheproblem (orsymptom)and whenit
occurs.
2. Locate theproblemin theTroubleshootingtable.
3. Review allpossible causes.Then, one-at-a-timework
throughthelistof correctionsuntiltheproblem issolved.
4. Refer tothemaintenanceproceduresin theMaintenance
Sectionto safely andproperly make the checkoutand re-
pairneeded.
Ifmaintenanceproceduresarenot followed correctly,
injuriesand/orpropertydamagecouldresult.
1103 1-2

Model 290
Problem Cause Correction
COOKINGSECTION
Product color not correct:
A. Too dark •Temperature too high •Check temperature setting
in the program mode; see
Programming Section in
Operator’s Manual
•Faulty temperature probe •Remove and replace tempera-
ture probe
•Shortening too old •Change shortening
• Shortening too dark •Filter shortening
•Change shortening
•Breading product too far •Bread product closer to
in advance actual frying period
B. Too light •Temperature too low •Check temperature setting
•Remove and replace tempera-
ture probe
•Fryer incorrect preheat •Allow proper preheat time
•Slow fryer heat-up/recovery •Faulty element
•Wrong cook button •Be sure to select the correct
pushed. amount of product to be cooked
C. Product •Shortening old •Replace shortening
greasy •Temperature too low •Check temperature setting
•Temperature not recovered
when product was dropped
infrypot
•Faulty temperature probe •Remove and replace defective
temperature probe
•Frypot overloaded •Reduce cooking load
•Product not removed from •Remove product from
frypot immediately after frypot immediately after
end of cycle end of cycle
1-3 1203

Model 290
Problem Cause Correction
COOKINGSECTION(Continued)
D. Spotted •Improper separation of the •Load product into racks
product product properly
•Breading not uniform on •Sift breading regularly
the product •Separate product during
breading
•Burned breading particles •Filter the shortening more
on product frequently
•Product sticking together •Separate product prior to
pressure cooking
E. Dryness of •Moisture loss prior to •Use fresh products
product cooking
•Overcooking the product •Reduce cooking time
•Reduce cooking
temperature
•Wrong cook button pushed •Be sure to select the
correct amount of
product to be cooked
Product flavor
(taste):
A. Salty taste •Breading mixture is too salty •Sift breading after each use
•Incorrect breading mixture
•Discard old breading
•Incorrect choice of •Use breading designed for
breading the desired product
B. Burned taste •Burned shortening favor •Replace shortening
• Frypot not properly cleaned • Drain and clean frypot
C. Bland taste •Raw product not fresh •Use fresh raw product
•Breading mixture incorrect • Use breading designed for
for product (spice content desired product
too low)
•Cooking temperature too •Check temperature
high (spice flavors lost)
1103 1-4

Model 290
Problem Cause Correction
COOKINGSECTION(Continued)
D. Rancid taste •Shortening too old •Replace shortening, and
follow recommended care
and use of shortening
•Infrequent filtering •Replace shortening and
follow recommended care
and use of shortening
•Non-compatible products •Replace shortening
cooked within the same • Use compatible products,
shortening. - and follow
recommended care and use of
shortening
•Raw product not fresh •Use fresh product
General: •Incorrect meat cut •Use correct meat cutting
A. Meat procedures
separation
from bone •Overcooking •Check cooking time
•Product not fresh •Use fresh product
B. Bone color •Using frozen product •Use fresh product
not proper (black bone)
•Improper processing of •Use proper processing
product (black bone) procedure for product
•Product not thoroughly • Check cooking time
cooked (red bone) •Check cooking temperature
C. Breading falls •Incorrect breading •Use correct breading
off procedures procedure
•Product partially frozen • Thoroughly thaw the
product, before breading
D. Product •Product breaded too long •Refer to breading and
sticking prior to cooking fryinginstructions
together •Improper loading •Properly load product per
procedure loading procedures
•Wrong cook button pushed •Be sure to select the
correct amount of product to
be cooked
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