Henny Penny 680 KFC manual Introduction, Pressure Fryer, Heat, Time, Proper Care, Assistance

Henny PennyModel 680

	SECTION 1. INTRODUCTION
1-1. PRESSURE FRYER		The Henny Penny Pressure Fryer is a basic unit of food processing
		equipment. It has found wide application in institutional and com-
		mercial food service operations.
P-H-T		Acombination of Pressure, Heat, and Time is automatically con-
		trolled to produce the optimum in a tasty, appealing product.
PRESSURE		Pressure is basic to this method of food preparation. The pressure 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, the greater part of the natural juices are retained within the
		food. An operation valve vents excess steam from the pot and main-
		tains 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 tem-
		perature, 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 conventional 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. Requirements for the main-
		tenance 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, just call 1-800-417-8405, or
		937-456-8405.

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