Henny Penny 520 User manual

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et 52
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Henny Penny Model 520
SECTION3.OPERATION
3-1. OPERATINGCONTROLS
Item Description Function
1 MainPowerSwitch Athreewayrockerswitch withacenter offposition. Pressing
withBuilt-InIndicator the left side of the rocker switch(COOKposition)operatesthe
Lights fryer,andtheamberlightilluminates. Nolightisvisiblewhen
theswitch isinthe OFF position. To filter, presstheright side
ofthe rocker switch (PUMP position)tooperatethe pump
motor,andtheredlightilluminates.
2 SingleStage An electromechanicaldeviceusedto regulatetemperature.
Thermostat To setthe desiredcookingtemperature, turn thethermostat
knobclockwise.
3 TemperatureLight Illuminateswhentheshorteningtemperatureisbelowthe
set-pointtemperature. Thelightgoesoff whenthe shortening
reachesthe set-point temperature.
4 Timer An electromechanicaldevicethat controlsthelengthofthe
cookingcycle.Thetimer controlsthe operationofthesolenoid
valveandautomaticallyresets atthe endofthecookingtime.
Setthedesiredcooking timeby turningthe grayknobclockwise
untilthearrowpointsatthe desiredcooking time.Pushing on
thered button,activatesthe timing cycleand closes thesole-
noid. Theredarrow times down to zero (0), while the black
arrowremainsatthepreset time. When the red arrow reaches
zero(0), it automatically goes backtothepreset time. Also, the
solenoidopens,releasingthe pressureinside thefrypot.
A. Setgray knob to desired time.
B. Push redbutton tostarttiming cycleandbuild pressure.
C. Whenred arrow reaches zero (0), it resets to presettime
andpressure is released.
5 Endof CookingCycle A. Thetimer buzzersounds,the solenoidvalve opensto
releasepressure, and the timer resets.
B. Move thetimerswitch to theOFFposition.
6 DeadWeightValve Maintainsaconstant levelof steampressure withinthe frypot.
Assembly Excessivesteam pressureis ventedthroughthe exhauststack.
NOTE
Removethe dead weight cap,andcleanthe cap, weight,
andorifice oncea day toprevent over-pressurizationinside
the frypot. See section 5-16.
402 3-1

Henny Penny Model 520
Item Description Function
7 SafetyReliefValve Thesafetyreliefvalve is set at 14.5 PSI (99.9 KPa). In the
eventthat thedeadweight valvebecomes clogged, thesafety
valvereleases excessive pressure,keeping the frypotata
maximumof 14.5 PSI(99.9KPa).If this occurs,turnthe main
powerswitch to the OFF positiontoreleaseall pressure from
thefrypot. Also, cleanthedead weightvalveat thistime.
DONOTpulltheSafety ReliefValveRing, orsevereburns
willresult.
8 PressureGauge Indicatesnominalpressurewithinthefrypot.Thisgaugeisnot
usedto calibrate thedead weight assembly. Operatingpressure
ofthe dead weightassemblyis preset atthefactory .The gauge
isusedasan indicationof pressurebuild upwithin thefrypot.
9 SolenoidValve An electromechanical devicethatcauses pressuretobe heldin
thefrypot.Thesolenoidvalveclosesatthebeginningofthe
cookingcycle andautomatically opensatthe endofthe cooking
cycle.
10 DrainValve Atwowayball valve,normallyin theCLOSED position.To
openthedrain,pull thehandle slowlyoutward, awayfromthe
fryer.Thisreleasestheoilfromthefrypot intothefilterdrain
pan. Pushitbackin to close the valve.
DONOT openthedrain valve whilefrypotis under
pressure. Hotshorteningexhaustsfromthis valve.
Severeburnswillresult.
11 DrainInterlockSwitch Amicroswitchthatprovides protectionfor thefrypotin casethe
operatordrainsshorteningfromthefrypot whilethemain
switchis inthePOWER position. Theswitchis designedto
automaticallyremovepowerfromtheheatingelementswhen
thedrainvalveis open.
12 FilterValve A two wayball valvewhichoperatesin conjunctionwiththe
filteringsystem. With thehandleintheopenposition(handle
facingverticalbyturningitcounterclockwise)andthemain
powerswitchinthe PUMPposition, thisvalvedirectsthe
filteredshortening fromthedrain pan backtothe frypot. To
closethefilter valve,turnitclockwiseto thehorizontal position.
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15
High Temperature
Control
Lid/Locking Assembly
Condensate Drain Pan
Fun~tio~
The high temperature thermostat is a manual reset control
which sensesthe temperature of the shortening. If the shorten-
ing temperature exceedsthe safe operating limit, this control
will remove power from the contactors, thus removing heat
to the cook pot. When the temperature of the shortening drops
to preset safe operating limit, the control must be manually
reset. The reset button is located on the upper surface of the
recess in the front panel below the regulating thermostat.
Before pressure will build in the cookpot, the lid must be closed
and locked. To close the lid, push the lid down with one hand
by using the plastic handle on top of the lid. While holding the
lid closed with one hand,. turn the handle on the latch
counterclockwise 160o(until it contacts the stop) to lock the lid.
DO NOT place your free hand on top of the lid during
the latching procedure. The surface may be hot and
burns could result.
The lid will not latch or pressure build unlessthe handle is fully
latched. As pressure builds within the cookpot, the handle will
be locked in place. As long asthe locking assembly is engaged,
it will prevent the handle from being moved clockwise and
opening the lid. The locking assembly disengages when the
internal pressure falls below 1 PSI (6.8 KPa).
The condensate drain pan is located behind the panel, below
the drain and filter valve handles. Remove the panel and the
condensate pan is located on the left. It can be easily removed
by grasping the handle and pulling out carefully. The conden-
sation pan should be emptied daily.
3-3

Henny Penny Model 520
Item 6 Item 7
Item 9 Item 10
Item 11 Item 12
Item 9
3-4 101

The first step in the use of the Henny Penny Model 520 is to
learn the controls. Next, determine the time and temperature
settings. The following will assist you in determining these
settings but are approximate and will vary with the size and
quantity of the raw product.
Chicken - 9 piece fresh; 1 head, 2 l/2 - 2 3/4 lbs. (1.13 kg -
1.24 kg)
1 head
2 head
Max Load 8 lbs.
(3.62 kg)
325°F (163°C)
325“F (163“C)
325“F (163“C)
11 minutes
12 minutes
13 minutes
Chicken - 9 piece frozen; 1 head 2 3/4 lbs. (1.24 kg)
tit T
etti c
1 head 325“F (163“C) 17 l/2 minutes
2 head 325“F (163“6) 18 minutes
Max Load 8 lbs. 325“F (163“C) 19 minutes
(3.62 kg) ,’

del 52
The following procedures should be followed in the initial
start-up of the fryer and each time the fryer is brought from
a cold or shut down condition back into operation.
1. Check to see that all control switches are turned OFF.
2. Be sure that the drain valve and filter valve are closed.
3. Remove the wire basket from the cook pot and leave the
lid open.
4. Fill the cook pot with shortening to level indicated. The
level indication isthe maximum shortening level when hot.
5. Connect the power to the fryer.
6. Move the main power switch to the COOK position.
7. Turn the thermostat knob to the desired cooking
temperature. The temperature light will go on.
8. When the shortening has reached the desired cook
temperature, the temperature indicating light will be off.
9. Thoroughly stir the shortening to stabilize’the temperature
throughout. Make sure that the shortening at the bottom
of the pot is agitated and evenly heated.
10. After the shortening temperature has stabilized for a
minimum of 30minutes, checkthe shortening temperature
using a good deep fat thermometer (Henny Penny part
no. 121006).
11. Lower the empty basket into the cook pot (food will be
added later).
12. Select the desired cooking time. You are ready to start
cooking.
NOTE: The overall operation of the 520 Fryer is no
different than our present Model 500 or Model
600 Pressure Fryers.
1. It is recommended that ahigh quality liquid frying shorten-
ing beusedin the pressure fryer. Somelow grade shorten-
ings have a high moisture content and will causefoaming
and boiling over.
2. If a solid shortening is used, it must be melted to a liquid
first, then poured into the frypot. Attempting to melt a “I
shortening in the frypot may causeburning or scorching ‘+I
of the fresh shortening.

el 520
Step 3
3-5. COOKING
Gloves should be worn and care must be taken when
pouring hot shortening into the unit. Severeburns could
result. Also, when adding fresh shortening to existing
shortening, care must be taken to avoid splashing.
3. Cold shortening should be filled approximately 112inch
below the bottom level of the level indicator line. The
shortening will expand when heated.
1. Before dropping the product into the basket, make certain
that the shortening is at the correct cooking temperature
for the type of product. Also, check that the temperature
light is OFF. Oncethe product hasbeen prepared, you are
ready to cook. Place the basket in the cook pot a few
seconds before placing the product in the basket.
2. Place the product into the submerged basket by first
dropping in the larger pieces. This gives the larger and
more difficult pieces a few .extra seconds to cook in the
shortening. Continue to place the remaining product in
the basket.
3. Lift the basket slightly out of the shortening and shake
it, causing the pieces to separate. Return the basket to
the shortening. Doing this will prevent white spots on the
finished product.
4. Remove the basket handle and closethe lid quickly. Latch
the lid as previously described.
5. Activate the time as previously described. Within a few
minutes, the pressure gauge will increase to the operating
zone.
6. At the end of the cooking cycle,the fryer will automatically
depressurize. Also the timer light will go off and the timer
will automatically reset.
7. After the pressure drops to 0, open the lid latch assembly
by turning the handle clockwise 160O.

Henny Penny Model 520
3-5. COOKINGPROCEDURES 8. Raise thelidpromptlytoallowmostof thecondensation
(Continued) onthe lidtodrain downand outthroughthe drainchannel.
Donot let thelidslam up against thebackstop. This could
damagethehingeassembly.Thiswillalsoallowcondensationto
dropback intotheshortening.
NOTE:Thecondensation opening behind the pot needs to be
keptclear of obstructions. Failuretodoso will cause the
moistureto back up onto the countertop.
9. Insert the handleintothe basket, liftthebasket out of the
shortening,and hang it on thesideofthe cook pot to drain.
Allowthe product todrainapproximately 15 secondsbefore
placingitintothetray.
10. Thefryerwill automaticallyrecover tothepresetcooking
temperature. Oncethe thermostatindicator light goesout, you
canbeginthe nextcook cycle. Iffiltering ofshorteningis
desiredat this time,referto thenextsection.
NOTE: Whennoadditionalcookingisintendedwithin30minutes
ofthe previous cookcycle,it is recommended to reduce
theshorteningtemperature(byturningthethermostat
knobcounterclockwise) to 275oF(135oC).
Fourproduct controls,usethe “C” (up anddown)
buttonsandselectIdle. Thecontrolswillautomatically
reduce the temperature to 250oF (121oC).
3-6.FILTERINGTHE Cooking breadedproductsrequires frequentfilteringto keep
SHORTENING theshorteningclean.Theshorteningshouldbefilteredafter
everythree to six cooking cycles.Forthebest quality product, do
notexceedsix cookcycleswithoutfiltering.
1. Turnthethermostatand the mainpowerswitch to the OFF
position.Remove and clean thefrybasketin soap and water.
Rinsethoroughly.
NOTE:Forbestresults, filtershorteningatnormalcooking
temperature.
2. Usea metalspatula toscrapebuildup fromsides ofthe frypot.
Whenusing thepotscraper, donotdamage thecapillaryline on
thethermostat, or thehigh limit control. Also,donot scrape the
heatingelements,ordamageto elementscould result.
3-8 600

el 520
The filter pan must be in the proper position beneath
the drain valve. This will prevent the splashing of the
hot shortening as it drains into the filter drain pan
which would cause burns.
3. Open the drain valve by pulling it forward slowly. This
will prevent excessive splashing of the hot shortening as
it drains into the filter drain pan.
4. As the shortening drains from the fry pot, use bushes
(Henny Penny part no. 12105)to scrapeand cleanthe sides
of the fry pot and the heating elements. If the drain fills
with breading, use the white brush to push the breading
into the filter pan.
5. When all of the shortening has drained, scrape or brush
the sides and the bottom of the cook pot.
6. Rinse the cook pot as follows:
A. Close the drain valve by pushing the handle inward.
B. Open the filter valve by turning the handle counter-
clockwise.
Hold the lid closed so that the very first surge of the
shortening will not splashup or over the top of the cook
pot’. Severe burns will result.
C. Move the main power switch to the PUMP position.
Carefully open the lid to see if shortening is return-
ing properly. Fill cook pot l/3 full, then turn off the
mum. ..
If there are air bubbles coming up in the shortening,
it ispossiblethat the filter connecting union onthe filter
tube line is not tightened properly. If so, turn off the
pump and use gloves to tighten the union. *Thisunion
will be hot and severe burns will result.

3-6. FILTERING THE
S TENING (Co~ti
GING T F~LTE
ENVELOPE
el
520
D. Wash down and scrub the sides of the cook pot. Use
“L” brush to clean the heating elements.
E. After the sidesand bottom are cleaned, open the drain
valve.
7. Pump all the shortening out of the filter pan and back into
the cook pot. Close the lid during the first surge of
pumping.
8. When the pump is pumping air only, the shortening in the
fry pot will appear to beboiling. Closethe filter valve first
and then move the main power switch from PUMP to
OFF. This will keep the filter pump and lines from filling
up with shortening.
Note: When the appearance of boiling occurs, immediately
close the filter valve, then turn the pump off. This will
prevent aeration of the shortening, therefore increasing
shortening life.
9. Checkthe level of the shortening in the cookpot. Add fresh
shortening, if necessary,until it reachesthe level indicator
line on the rear wall of the cook pot.
NOTE: Approximately 10 to 12 filterings can be made with
one filter paper envelope, depending on several
conditions; the quantity and type of product fried and
filtered, the type of breading used, and the amount
of crumb accumulation left inside the filter drain pan.
When the filter screen assembly and filter paper
become clogged and pumping flow rate slows down,
clean the screen assembly and change the filter
envelope. See procedure on page 3-11.
10. After completing the filtering operation, empty and
replace the condensation drain pan.
11. If cooking is to be continued at this time, move the main
power switch back to the COOK position and allow time
for reheating of the shortening.
The filter envelope should be changed after lo-12 filterings
or whenever it becomes clogged with crumbs. Proceed as
follows:
1. Move the main power switch to the OFF position.
2. Remove and empty the condensation drain pan.
3. Disconnect the filter union and remove the filter drain pan
from beneath the fry pot. The filter drain pan is provided
with casters for ease of movement.

FILTE
ti~~e~)
This union will be hot. Use protective glove or cloth
to prevent burns.
4. Lift the screen assembly from the drain pan.
Step 3
5. Wipe the shortening and crumbs from the drain pan. Clean
the drain pan with soapand water. Thoroughly rinse with
hot water.
6. Unthread the suction standpipe from the screen assembly.
Step 6
7. Remove the crumb catcher. Clean thoroughly with soap
and water. Rinse thoroughly with hot water.

ENVELOPE (Co~ti~~ed)
Step 8
Step 10
tep 11
tep 12
8. Remove filter clips and discard the filter envelope.
9. Clean the top and bottom filter screen with soap and
water. Rinse thoroughly with hot water.
Be sure that the filter screens, crumb catcher, filter
clips, and the suction standpipe are thoroughly dry
before assemblyof filter envelope,aswater will dissolve
the filter paper.
10. Assemble the top filter screen to the bottom filter screen.
11. Slide the screens into a clean filter envelope.
12. Fold the corners in and then double fold the open end.
13. Clamp the envelope in place with two filter retaining clips.
14. Replacethe crumb catcher screenon top of the filter paper.
Screw on the suction standpipe assembly.
15. Place complete filter screen assemblyback into filter drain
pan. Slide pan back into place beneath the fryer.
16. Connect the filter union by hand. Do not use a wrench to
tighten.
17. Slide the condensation drain pan back into place. The fryer
is now ready to operate.

Henny Penny Model 520
3-8. CLEANINGTHEFRYPOT Tastethecold shorteningevery dayforflavor. Watchthe shortening
forfoaming duringthe cookcycle. Discardthe shorteningas soon
asitshowssignsoffoaming. Drainandclean thefrypot asfollows:
1. Turnthepower switch to OFF.
Placethe filterdrain panunderthe drainvalveto prevent
splashingorspillingofhot liquids. Failureto doso, resultsin
splashingandsevere burns.
2. Pulloutdrain valvehandletodrainhot shorteningfromfrypot.
3. Close thedrainvalve,anddiscardtheshortening infilter pan.
Installthefilterdrainpanunderthe fryer,leavingoutthefilter
screenassembly.
4. Fillthe frypot to thelevellinewith hot water. Add2 to 4
ounces(6 to 12 ml)offryercleaner (Henny Penny partno.
12101)to the water and mix thoroughly. Thefry basket can be
placedinsidethe frypotforcleaning.
Alwayswear safetygoggles orfaceshield andrubber gloves
whencleaningthefrypot. Thehighlyalkalinecleaningsolution
shouldnot contacteyesor skin, orsevereburns willresult.
Carefullyreadthe instructionson thecleaner. Ifsolution
contactsyour eyes, rinsethoroughlywith coolwaterand see a
physicianimmediately.
5. StandardControls:Set thermostat to 195oF (91o C) and turn
thepower switch to POWERposition.
ElectronicControls: Use theupanddownbuttons to select
theCleanmode. The controlswill automaticallyheat the
solution up to 190o F(88oC).
NEVERPRESSURIZETO CLEAN. Leave the lid open.
Waterunder pressure is super heated and causes severe burns.
600 3-13

Henny Penny Model 520
3-8. CLEANINGTHEFRYPOT 6. When the set temperature is reached, turn unit off.
(Continued)
Watch cleaning solution constantly to make sure it does NOT
boil over causing damage to controls.
If the cleaning solution starts to foam and boil over, DO NOT
CLOSE THE FRYER LID, severe burns could result.
7. Let the cleaning solution stand for 15 to 20 minutes, with the
unit turned off.
8. Use fryer brush (Henny Penny part no.12105), to scrub the
inside of the frypot, the lid liner, and the counter top of the fryer.
Never use steel wool, it deteriorates the stainless steel.
Do not use the cleaning solution on the lid or the lid hinge.
These aluminum parts will corrode if the PHT cleaner contacts
them. Also, Do not use abrasive cleaners, or cleaner containing
chlorine, bromine, iodine, or ammonia chemicals on the stainless
steel. Deterioration of the stainless steel will result.
9 Open the drain valve and drain the cleaning solution from the
frypot into the drain pan and discard.
10. Replace the empty drain pan, close the drain valve, and refill the
frypot with hot water to proper level.
11. Add approximately 4 ounces of distilled vinegar and reheat the
vinegar solution to 195o F (91o C), or use the Clean mode on
electronic controls.
12. Using a clean brush, scrub the interior of the frypot and lid liner.
This neutralizes the alkaline left by the cleaning compound.
13. Drain the vinegar rinse water and discard.
14. Rinse down the frypot, using clean hot water .
15. Thoroughly dry the drain pan, and the frypot interior .
NOTE:Make sure the inside of the frypot, the drain valve
opening, and all the parts that will come in contact with the
new shortening, are as dry as possible.
16. Replace the clean filter screen assembly in the drain pan and
install under fryer .
17. Refill the fryer with fresh shortening.
3-14 700