Henny Penny 581 User manual

Global Foohrvice Sohtiom
Henny Penny --
Pressure Fryer _
ode1 581 .

Henny Penny Model 581
FM01-322
Revised 04-16-07

Henny Penny
LIMITED WARRANTY FOR HENNY PENNY APPLIANCES
Subject to the following conditions, Henny Penny Corporation makes the following limited warranties to the
original purchaser only for Henny Penny appliances and replacement parts:
NEW E UIPMENT: Any part of a new appliance, except lamps and fuses, which proves to be
defective in material or workmanship within two (2) years from date of original installation, will be
repaired or replaced without charge F.O.B. factory, Eaton, Ohio, or F.O.B. authorized distributor. To
validate this warranty, the registration card for the appliance must be mailed to Henny Penny within ten
(10) days after installation.
REPLACEMENT PARTS: Any appliance replacement part, except lamps and fuses, which proves to
be defective in material or workmanship within ninety (90) days from date of original installation will be
repaired or replaced without charge F.O.B. factory, Eaton, Ohio, or F.O.B. authorized distributor.
The warranty for new equipment and replacement parts covers only the repair or replacement of the defective
part and does not include any labor charges for the removal and installation of any parts, travel or other expenses
incidental to the repair or replacement of a part.
EXTENDED FRYPOT WARRANTY: Henny Penny will replace any frypot that fails due to manufacturing or
workmanship issues for a period of up to seven (7) years from date of manufacture. This warranty shall not cover
any frypot that fails due to any misuse or abuse, such as heating of the frypot without shortening.
0 TO 3 YEARS: During this time, any frypot that fails due to manufacturing or workmanship
issues will be replaced at no charge for parts, labor, or freight. Henny Penny will either install a
new frypot at no cost or provide a new or reconditioned replacement fryer at no cost.
3 TO 7 YEARS: During this time, any frypot that fails due to manufacturing or workmanship
issues will be replaced at no charge for the frypot only. Any freight charges and labor costs to
install the new frypot as well as the cost of any other parts replaced, such as insulation, thermal
sensors, high limits, fittings, and hardware, will be the responsibility of the owner.
Any claim must be represented to either Henny Penny or the distributor from whom the appliance was
purchased. No allowance will be granted for repairs made by anyone else without Henny Penny’s written
consent. If damage occurs during shipping, notify the sender at once so that a claim may be filed.
THE ABOVE LIMITED WARRANTY SETS FORTH THE SOLE REMEDY AGAINST HENNY PENNY
FOR ANY BREACH OF WARRANTY OR OTHER TERM. BUYER AGREES THAT NO OTHER REMEDY
(INCLUDING CLAIMS FOR ANY INCIDENTAL OR CONS UENTIAL DAMAGES) SHALL BE
AVAILABLE.
The above limited warranty does not apply (a) to damage resulting from accident, alteration, misuse, or
abuse; (b) if the equipment’s serial number is removed or defaced; or (c) for lamps and fuses. THE ABOVE
LIMITED WARRANTY IS EXPRESSLY IN LIEU OF ALL OTHER WARRANTIES, EXPRESS OR
IMPLIED, INCLUDING MERCHANTABILITY AND FITNESS, AND ALL OTHER WARRANTIES ARE
EXCLUDED. HENNY PENNY NEITHER ASSUMES NOR AUTHORIZES ANY PERSON TO ASSUME
FOR IT ANY OTHER OBLIGATION OR LIABILITY.

Section 1. INTRODUCTION ...............................................
l-l. PressureFryer .............................................
l-2. ProperCare ..............................................
l-3. Assistance ...............................................
l-4. Safety ...................................................
Section 2. INSTALLATION ...............................................
2-l. Unpacking Instructions .....................................
2-2. Selecting the Fryer Location .................................
2-3. LevelingtheFryer .........................................
2-4. Ventilation of Fryer’ ........................................
2-5. Electrical Requirements .....................................
2-6. Testing the Fryer ...........................................
2-7. Operational Checks ........................................
2-8. International Electrical Requirements ..........................
Section 3. OPERATION .................................................
3-1. Operating Controls .........................................
3-2. LidOperation .............................................
3-3. Filling or Adding Shortening .................................
3-4. CareoftheShortening ......................................
3-5. Start-Up (Preheat) Procedures ................................
3-6. Frying Procedures .........................................
3-7. Filtering .................................................
3-8. Changing the Filter Envelope ................................
3-9. Filter Pump Problem Prevention ..............................
3-10. Cleaning the Frypot ........................................
3-l 1. Seasonal Shutdown ........................................
3- 12. Cleaning the Operating Valve ................................
3-l 3. Night Closing Procedures ...................................
Section 4. TROUBLESHOOTING ...........................................
4-l. Introduction ..............................................
4-2. Troubleshooting ...........................................
Section 5. MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5-l. Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5-2. Arrangement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5-3. Maintenance Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . , . .
5-4. Removing Complete Panel Assy. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5-5. High Temperature Limit Control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5-6. Fuse Holders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5-7. Cook/Pump Switch . . . . . . . . . . . . . . . . . . . ; . . . . . . . . . . . . . . . . . . . .
5-8. Contactors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5-9. Heating Elements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3
e
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1-2
2-1
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2-4
2-4
2-4
2-4
2-5
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2-6
3-l
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3-6
3-8
3-8
3-9
3-10
3-12
3-14
3-16
3-17
3-19
3-19
3-20
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5-l
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5-4
5-4
5-6
5-8 .

Henny Penny Model 581
TABLE OF CONTENTS
Section Page
5-10. Drain Switch ............................................................................................ 5-10
5-11. Temperature Probe Replacement............................................................. 5-11
5-12. Control Panel Replacement...................................................................... 5-12
5-13. Switchboard Replacement ....................................................................... 5-13
5-14. Heat Relay................................................................................................ 5-14
5-15. Pressure Relay.......................................................................................... 5-15
5-16. “E10” Relay ............................................................................................. 5-16
5-17. Keyswitch ................................................................................................ 5-17
5-18. Transformer.............................................................................................. 5-18
5-19. Reversing the Lid Gasket......................................................................... 5-19
5-20. Lid Counterweight ................................................................................... 5-20
5-21. Pressure Pads ........................................................................................... 5-21
5-22. Lid Adjustment ........................................................................................ 5-22
5-24. Adjusting the Magnet Plate (SN: GG015JJ and below) ......................... 5-23
5-25. Solenoid Valve......................................................................................... 5-23
5-26. Operating Control Valve.......................................................................... 5-25
5-27. Removal & Cleaning of Safety Relief Valve........................................... 5-27
5-28. Pressure Gauge......................................................................................... 5-27
5-29. Drain Valve Removal .............................................................................. 5-28
5-30. Nylatron Slides......................................................................................... 5-28
Section 6. PROGRAMMING ............................................................................................... 6-1
6-1. Introduction.............................................................................................. 6-1
6-2. Programming............................................................................................ 6-1
6-3. Load Compensation ................................................................................. 6-4
6-4. Load Anticipation .................................................................................... 6-4
6-5. Proportional Control ................................................................................ 6-4
6-6. Filter Cycle Count.................................................................................... 6-5
6-7. Idle Mode................................................................................................. 6-5
6-8. Melt Mode................................................................................................ 6-6
6-9. Programming 1st Cycle ............................................................................ 6-7
6-10. One Button Henny Penny Parameters...................................................... 6-7
6-11. Timing Through Power Interruptions ...................................................... 6-7
6-12. Clean-Out Mode....................................................................................... 6-8
Section 7. PROGRAMMING ............................................................................................... 7-1
7-1. Introduction.............................................................................................. 7-1
7-2. Genuine Parts........................................................................................... 7-1
7-3. When Ordering Parts................................................................................ 7-1
7-4. Prices........................................................................................................ 7-1
7-5. Delivery.................................................................................................... 7-1
7-6. Warranty .................................................................................................. 7-1
7-7. Recommended Spare Parts for Distributors............................................. 7-1
Exploded Views....................................................................................... 7-2 to 7-19
Wiring Diagrams
Distributor Lists – Domestic and International
ii 206

Henny Penny Model 581
SECTION 1. INTRODUCTION
1-1. PRESSURE FRYER The Henny Penny Pressure Fryer is a basic unit of food pro-
cessing 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 pres-
sure 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. An operation valve 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
cookpot.
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 con-
ventional open-type fryer.
1-2. PROPER CARE As in any unit of food service equipment, the Henny Penny
Pressure fryer does require care and maintenance. Require-
ments 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.
1-3. ASSISTANCE Should you require outside assistance, call your local
distributor in your area, or call 1-800-417-8405 or
937-456-8405.
201 1-1

The Henny Penny Pressure Fryer has many safety features
incorporated. However, the only way to ensure a safe operation
is to fully understand the proper installation, operation, and
maintenance procedures. The instructions in this manual have
been prepared to aid you in learning the proper procedures.
Where information is of particular importance or safety
related, the words DANGER, WARNING, CAUTION, and
NOTE are used. Their usage is described below.
The word DANGER indicates an imminent hazard
which will result in highly serious injury such as second
or third degree burns, loss of sight, and other perma-
nent injuries.
The WARNING is used to alert you to a procedure,
that if not performed properly, might cause personal
injury, such as burns and/or loss of sight, and damage
to the fryer.
The word CAUTION is used to alert you to a procedure
that, if not performed properly, may damage the fryer,
or product.
The word NOTE is used to highlight especially impor-
tant information.

1. Cut and remove the metal bands from the carton.
2. Remove the carton lid and lift the main carton off the
fryer.
3. Remove corner packing supports (4).
4. Cut and remove the metal bands holding the fryer to the
pallet.
Do not unlatch the lid before completion of steps 5, 6,
and 7.
5. Remove the fryer from the pallet. See page 2-2.
The fryer weighs approximately 600 lbs. (273 KG).
Extreme care should be taken when moving the fryer
to prevent personal injury.
6. Load the Counterweight Assembly. See page 2-3.
7. Replace rear cover.
8. Cut warning tags from the lid assembly. The lid may now
be unlatched.
9. Prepare the deadweight valve for operation.
The metal shipping support is placed inside the
deadweight valve housing to protect the orifice and
weight during shipment. This support must be removed
prior to installation and start-up.
A. Unthread the top cap. m
B. Remove the round weight.
C. Remove and discard the shipping support.
D. Clean the orifice with a dry cloth.
E. Replace the weight and secure the top cap.

10. Unpacking is complete.
11. Open lid and remove packing racks from inside of cookpot.
12. Remove the protective paper from the fryer cabinet. It
is necessary to clean exterior surface with a damp cloth.
WARN I NG
THE FRYER WEI+S APPROXlMATELY 600 L6S.
(273 KG).
EXTREME CARE MUST BE TAKEN
WHEN MOVING THE FRYER TO PREVENT
PERSONAL INJURY.
@ ROLL UNIT OFF
PALLET ONTO RAMP
ORIENT CASTERS IN SlOEWAYS
POSITION. RAISE SIDE
SLIGHTLY 8 KNOCK OUT
JIUBSER PADS (2). -
TYPICAL BOTH SIDES
EITHER SIOE
-@REMOVE REAR COVER -
UEIGHT SEGMENTS
MUST BE INSTALLED
PER INSTRUCTIONS
CONTAINED THEREIN
BEFORE ATTEMPTING A%
TO UNLATCH LID. ;,,,::&
‘{
a:‘,‘:!:,!>j)
”
4S$~@b
f-0
1 REMOVEACCESSORY
BOXES FRON FRONT.
PROP UP 4 RAMP FOR EACH
CASTER ON THE SELECTEO SIDE.

0
5 REMOVE 2’BOLTS
MARKED “A” TO
RELEASE FRAME
AFTER INSTALLING
WEIGHT S
EGMENTS.
INSERT 6TH &
7TH SEGMENT
I
Y
C3J INSERT 4Tti 8
\
\ \ 5TH SEGMENT
0
2 INSERT 2ND &
Y \ . 3RD SEGMENT
--(~)INsE
RT IST
SEGMENT
WARNING!
m EACH WEIGHT SEGMENT WEIGHS APPROXIMATELY
18 LBS. (8.1 KG> - HANDLE WITH CARE.
m ALL SEGMENTS ARE
IDENTICAL.
m ALL SEGMENTS MUST BE INSTALLED AND
SECURED
IN THE FRAME BEFORE ATTEMPTING
TO UNLATCH LID.
'9
.,I

58
The proper location of the fryer is very important for opera-
tion, 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 finished out the other side.
Order assembly can be moved away with only a slight loss of
efficiency.
For proper operation, the fryer must be level from side to side
and front to back. Using a level placed on the flat areas around
the frypot collar, adjust the casters until the unit is level.
The fryer should be located with provision for venting into ade-
quate exhaust hood or ventilation system. This is essential to
permit efficient removal of the steam exhaust and frying odors.
Special precaution must be taken in designing an exhaust
canopy to avoid interference with the operation of the fryer.
Make certain the exhaust hood is designed high enough to allow
for proper opening of the fryer lid. We recommend you con-
sult a local ventilation or heating company to help in design-
ing an adequate system.
The electric fryer is available from the factory wired for
2081120or 240/120 volts, three phase 60 Hz. service. The power
cord may be already attached to the fryer, or provided at
installation. Check the data plate on the right side of the fryer
to determine the correct power supply.
This fryer must be adequately and safely grounded.
Refer to local electrical codes for correct grounding
procedures. If fryer is not adequately grounded,
electrical shock could result.
A separate disconnect switch with proper capacity fuses or
breakers must be installed at a convenient location between
the fryer and the power source. It should be an insulated copper
conductor rated for 600 volts and 90 “6. For runs longer than
50 feet, use the next, larger size wire.

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.
1. Cook a round of product.
2. Check to see that the indicator needle in the pressure
gauge is reading in the “Operating Zone”.
Should the pressure gauge read beyond the “Operating
Zone” turn the Power/Pump switch to the “OFF” posi-
tion and refer to the Operation Control Valve Section.
Continued use of the unit at this high pressure could
result in serious injuries and severe burns.
3. Make sure lid gasket is not leaking, and no steam is coming
from safety relief valve.
4. Cheek the drain valve and fill line check valve
5. At the end of the cook cycle:
* The control will sound off by beeping.
The fryer will automatically depressurize.
6. Push the timer button.
7. When all the pressure has exhausted (observe pressure
gauge) open the lid.
DO NOT ATTEMPT TO OPEN LID UNTIL THE
PRESSURE DROPS TO ZERO. Opening the lid when
the cookpot is pressurized will allow hot shortening and
moisture to escapefrom the cookpot, resulting in severe
burns.
8. Let rack hang for 3-5 seconds, then proceed to take out
racks of chicken and place onto a bun pan.

2-8. INTERNATIONAL
ELECTRICAL
~~REMENT~
If all the above functions have been performed satisfactorily
the fryer is ready for operation.
All operators, as well as maintenance and management
personnel, must throughly read and understand the
Operation Section prior to putting the fryer into opera-
tion. Failure to adhere to these instructions could result
in serious bodily injury or property damage.
Units being used outside the United States may not be shipped
with the power cord attached to the unit because of the
different wiring codes. The fryers are available from the
factory wired for 208240,380 and 415 volts, 3 phase, 50 Hertz
service. A terminal block is mounted inside the fryer for the
cable wiring. A decal on the inside of the right side panel will
help in the wiring of the unit.
To install the power cord, follow these procedures:
1. Remove the side panel from the right side of the unit.
2. Remove the front panel, behind the filter knob and quick
disconnect.
3. Thread the cable through the strain relief on the junction
box.
4. Attach the wires to the terminal block according to the
wiring diagram on the side panel.
5. Pull the slack out of the cable and tighten the screws on
the strain relief.
6. Pull the slack out of the cable and secure it with.the clamp
on the back of the cookpot.
Be sure the cable doesn’t sag, or it could interfere with
the use of the portable filter.

7. Pull the slack out of the cable and secure it with the clamp
on the frame, at the rear, right leg of fryer.
Be sure enough slack is out of the cable so it doesn’t
extend out past the portable filter stop bracket at the
bottom of the fryer frame. The cable could interfere
with the portable filter, not allowing it to be pushed
all the way in. This could cause hot shortening to spill
onto the floor.
8. Wiring the fryer is now complete.

Henny Penny Model 581
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 MAY 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 AFTER POWER SWITCH IS OFF
• 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
“FILL” LINE
• USE RECOMMENDED PRODUCT LOAD SIZE, 22lbs. (9.9 kg)
FOR ADDITIONAL INFORMATION ON THESE INSTRUCTIONS REFER TO THE
HENNY PENNY SERVICE.
FOR ASSISTANCE CALL THE HENNY PENNY SERVICE DEPARTMENT AT
1-800-417-8405, or1-937-456-8405.
2-8 203

1 Control Decal
Menu Board
Menu Indicator
Done Indicator
Digital Display
Ready Light
High Limit Light
Change Switch
Indicators
Pressure Light
Key Switch
Power Switch
Timer Switch
This section describes the fuctions of all operating controls and
their components.
The control decal is a self-adhesive decal which displays the
desired functions.
The menu board displays the products that have been pro-
grammed within the control.
The menu indicators, when illuminated, point to the product
cycle the control is in.
This indicator shows the operator the cooking cycle is
completed.
The digital display is a LED type display which shows the
temperature of the shortening and the timer countdown of the
frying cycle.
The ready light indicates the shortening has reached operating
temperature and the operator may drop product.
This light will illuminate in the event the manual reset high
limit has tripped. This indicates the shortening temperature
has exceeded the safe operating limit.
These indicators, when illuminated, show which part of the
display is functional for programming such as increasing or
decreasing temperature, time, etc.
When illuminated, shows the solenoid is closed which allows
pressure to build.
When in the COOK position the unit is in the normal operation
mode. In the PROGRAM position the unit is in the program
mode.
This switch is a sealed illuminated rocker type switch. When
in the COOK position, applies power to the control. When in
the PUMP position applies power to the pump motor.
The timer switch is used to start, stop, or abort a cooking cycle.

Itx? I
escriptio I ~u~~tiQ~
13 Reset Usage
Switch (Program
Mode Only)
This switch resets the total number of cycles that have been
cooked either in one product or in all products.
14 Change Switches
(Program Mode Only)
These switches change the value of the displayed number. Such
as increasing or decreasing the time of a cook cycle, or increas-
ing or decreasing the temperature of a cook cycle.
15 Review Usage
Switch (Program
Mode Only)
By depressing this switch the display will show you the number
of cook cycles that have been cooked for a particular product.
16 Select Function
Switch (Program
Mode Only)
This switch will change the function that is being programmed
such as time, temperature, alarm, etc.
17
I
Select Product
I
This switch selects the product you wish to cook or program.
Switch
18 Select Time The select time switch selects the interval within a product.
Switch There are ten intervals per product.
19 Function Display
(Program Mode
Only)
The function display will show you the function you are in when
programming.

PROGRlU
COOK

Henny Penny Model 581
3-1. OPERATING CONTROLS (Continued)
1. Cook/Pump Switch This is 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.
2. Cookpot This reservoir holds the cooking shortening, and is designed to
accommodate the Heat Exchanger, 8 head of product and an
adequate cold zone for collection of cracklings.
3. Cooking Rack This stainless steel rack consists of five baskets that contain
the food product during and after frying.
4. Lid Gasket The lid gasket provides the pressure seal for the cookpot
chamber.
5. Operating Valve The dead weight style operating pressure relief valve is used to
maintain a constant level of steam pressure within the cookpot.
Any excess steam pressure is vented through the exhaust stack.
NOTE
Remove the dead weight cap, and clean the cap, weight, and
orifice, once a day to prevent over pressurization of the
cookpot
6. Safety Relief Valve The safety relief valve is 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 cookpot chamber at 14.5 psi (999 mbar).
If this occurs, turn the Power/Pump switch to the “OFF”
position to release all pressure from the cookpot.
7. Safety Relief Valve Ring THE RING IS NOT TO BE PULLED.
Severe burns from the steam will result.
8. Gauge The pressure gauge indicates the pressure inside the cookpot.
3-4 201