Henny Penny PFE-590, PFE-592 manual Introduction, Pressure Fryer, Proper Care Assistance

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Model PFE- 590/592

 

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

 

frypot.

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.

 

As of August 16, 2005, the Waste Electrical and Electronic Equip-

 

ment directive went into effect for the European Union. Our

 

products have been evaluated to the WEEE directive. We have

 

also reviewed our products to determine if they comply with the

 

Restriction of Hazardous Substances directive (RoHS) and have

 

redesigned our products as needed in order to comply. To continue

 

compliance with these directives, this unit must not be disposed as

 

unsorted municipal waste. For proper disposal, please contact

 

your nearest Henny Penny distributor.

1-2. PROPER CARE

1-3. ASSISTANCE

207

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.

Should you require outside assistance, call your local distributor in your area, or call 1-800-417-8405 or 1-937-456-8405.

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Contents OPERATOR’S Manual Page Limited Warranty for Henny Penny Equipment Henny Penny Head Electric Pressure Fryer SpecificationsTable of Contents Page Pressure Fryer IntroductionProper Care Assistance Injury SafetyHazardous Situation WHICH, if not AVOIDED, will Result in Death or SeriousSafety Unpacking Instructions InstallationStrapped to the pallet, under the fryer Remove the counterweights from the pallet, which areUnpacking InstructionsOptional Ramp Unloading Model PFE- 590/592 404 Location SelectingLeveling the Fryer Electrical Ventilation of FryerRequirements International For Equipment with CE Mark only Electrical RequirementsModel PFE- 590/592 Model PFE- 590/592 Operation Operating Components Frypot is Under PRESSURE. HOT Shorten Do not Pull this RING. Severe Burns fromSteam will Result Do not Open the Drain Valve WhileEscape FRYPOT. Severe Burns will Result LID OperationLID Must be Latched Properly or Pres Surized Shorteningand Steam MAYLID Operation During the Standby MODE, the Shorten SwitchesIndicators Although the Displaywillread CoolTemperature Button Indicators HI Temperature IndicatorDrop Indicator Done IndicatorSwitches and Indicators Filling or Adding Shortening Racks LBS .9 KG. is the Maximum Extreme Moisture Content IntoBasic Operation Do not OVERLOAD, or Place Product withPress the Exit Cool button if the display shows Cool Allow fryer to heat until digital display shows DropPersonal INJURY, FIRE, AND/OR Property Care ShorteningShortening Overflowingthe Frypot Which could Result in Serious BurnsFiltering Instructions Tube is not Tightened PROPERLY. if SO Cloth or Glove When TighteningSHORTENING, IT’S Possible That the Filter Connection AT the Union on the FilterModel PFE- 590/592 Procedure Cleaning the FrypotReversing Lid Gasket Every 90 Days Preventive MaintenanceCleaning Deadweight Assembly Daily Cleaning Nylatrons MonthlyLubricating Lid Rollers -Annually MaintenancePreventive Reversing Lid GasketOr Other Injuries will Result Do Notattempt to Remove Safety ValveDo not Disassemble or Modify this Safety WarrantyCode ProgrammingAfter the load compensation, press and release Review Usage Special Program ModeFactory Presets F/C, Gas/Electric, Speaker Volume Reset UsageSpeaker Frequency, Codes, Initialize System Tech I/O Mode Heat Control Special ProgramMode Problem Cause Correction Troubleshooting Trouble Shooting GuideDisplay Cause Panel Board Correction Error CodesModel PFE- 590/592 O S S a R Y Shortening level also referred to as level indictor lines Shortening level also referred to as fill lines Head fryers. the lid assembly includes spindles Gas fryers only See ignition modules Henny Penny Corp., Eaton, Ohio 45320, Revised

PFE-590, PFE-592 specifications

Henny Penny, a leading manufacturer in the commercial kitchen equipment industry, has developed the PFE-590 and PFE-592 models, which exemplify cutting-edge technology and innovative design for food preparation. These models are renowned for their incredible performance, energy efficiency, and advanced features aimed at improving the efficiency of food service operations.

The Henny Penny PFE-590 is designed with versatility and user-friendliness in mind. It can accommodate various types of foods, from chicken to pastries, ensuring that kitchens can meet diverse menu requirements. The model boasts a digital control panel that simplifies the cooking process, allowing staff to select from pre-programmed cooking times and temperatures tailored to a variety of menu items. This feature minimizes the need for extensive training, enabling quicker onboarding of new employees.

Both models incorporate an advanced temperature management system, ensuring precise and consistent cooking results. This technology significantly reduces the chances of overcooking or undercooking, resulting in quality food products that meet customer expectations every time. The PFE-590 and PFE-592 also come equipped with an innovative heating element that delivers superior heat distribution, further enhancing cooking efficiency and product quality.

The Henny Penny PFE-592 takes features a step further with an enhanced capacity for larger food volumes, catering to high-demand environments such as restaurants, cafeterias, and catering services. The model includes a robust filtration system that extends the life of cooking oil, which not only reduces operational costs but also ensures that food maintains a great taste and appearance over time.

Energy efficiency is a hallmark of Henny Penny’s design philosophy. Both the PFE-590 and PFE-592 are engineered to consume less energy compared to traditional models without sacrificing performance. This focus on energy conservation not only aligns with sustainability goals but also helps businesses lower their utility expenses.

In terms of safety, both models are equipped with safety features such as automatic shut-off and cool-to-the-touch exteriors, ensuring a secure cooking environment for staff. Additionally, the easy-to-clean surfaces and design promote hygiene, a crucial factor in food service.

In summary, Henny Penny’s PFE-590 and PFE-592 models represent the pinnacle of modern food preparation technology. With their user-friendly interfaces, advanced cooking technologies, energy efficiency, and safety features, these fryers are essential tools for any commercial kitchen looking to streamline operations and deliver high-quality meals consistently.
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