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
1
2
3
4
67589
2
3
4
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
16
15
18
13
19
14
12
ELECTRIC MODEL
Figure 3-2. Operating Controls
3-6 608
3-1.OPERATINGCOMPONENTS
(Continued)

Model 500/561/600
9
8
28
24
27
21
25
22
23
26
20
11
GAS MODEL
608 3-7
10
Figure 3-3. Operating Controls
3-1.OPERATINGCOMPONENTS
(Continued)

Model 500/561/600
30
17 18 27
31 29
29
32
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