Henny Penny 500, 600 manual Cleaning the Frypot

Page 47

Model 500/600

3-13. CLEANING THE FRYPOT (Continued)

Do not use the cleaning solution on the lid or the lid hinge. These parts are aluminum and will corrode if the PHT cleaner comes in contact with them.

Do not use steel wool, other abrasive cleaners, or cleaners/ sanitizers containing chlorine, bromine, iodine, or ammonia chemicals as these will deteriorate the stainless steel material and shorten the life of the unit.

Do not spray the unit with water, such as, with a garden hose.

Failure to follow this caution could cause component failure.

7.After cleaning, turn the COOK/PUMP switch to OFF. Turn the left drain handle counterclockwise half a turn first, then slowly to the full open position (handle pointed down for electric models, and pointed up for gas models). Drain the cleaning solution from the frypot and discard. Take basket to sink to be cleaned.

8.Turn the left drain valve handle clockwise to close the drain valve (handle pointed horizontally) and refill the frypot with 2-3 gallons of cold water. Follow Chick-fil-A’s training materials for rinsing and cleaning frypot, then re-fill with new peanut oil.

If using Henny Penny fryer cleaner, continue to the next steps.

9.Add approximately 8 ounces of distilled vinegar and re-start the Clean-Out Mode as described in step 5.

10.Using a clean brush, scrub the interior of the frypot and lid frame. This neutralizes the alkaline left by the cleaning compound.

11.Turn the left drain handle counterclockwise a half a turn first, then slowly to the full open position (handle pointed down for electric models, and pointed up for gas models). Drain the vinegar rinse water and discard.

12.Rinse down the frypot, using clean hot water, and then completely dry the drain pan and frypot interior.

Make sure the inside of the frypot, the drain valve opening, and all parts that come in contact with the new peanut oil are as dry as possible.

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Contents OPERATOR’S Manual Page Keep appliance area free and clear from combustibles Model 500/600 Table of Contents Limit StopAdjustment Introduction Proper Care Assistance Safety Instructions InstallationUnpacking Close the front door Selecting the Fryer Location Unpacking InstructionsLeveling the Fryer Ventilation of Fryer Selecting the Fryer LocationVentilation 0F Fryer GAS Supply GAS Leak Test Model 500/600 303 Shutdown Procedure Lighting Procedure Solid State IgnitionShutdown Procedure GAS Pilot & Burner Lighting and Shut Down ProceduresGAS only Electrical AdjustmentPressure RegulatorElectrical Requirements Electric Fryer Supply Wiring and Fusing for Electric Fryer Min Wire FusePhase Amps Size Operation Operating Components Frypot Lid Gasket Deadweight Assembly Safety Relief ValveModel 500/600 Operating Components High Limit Description Function Control Decal Operating ControlsTwice. Clock SET then Clock SETClock SET Language Selection Diagnostic Mode Special FunctionsPeanut Oil Life Function Peanut Oil Filter Enforcement Diagnostic Mode SpecialFunctions Manual Mode Status ModeFunctions Information ModeDisplay Cause Correction Error Codes Error MessagesError Codes Electric Model Filling or Adding Peanut OILPeanut OIL Filling or AddingGas Model Basic Operation 803 Basic Operation Care of Peanut OIL Shortening FilteringUse caution to prevent burns caused by splashing hot Filtering of Shortening Filter Pump Problem PreventionChanging the Filter Envelope Filter Pump Motor Thermal ProtectorChanging the Filter Envelope Cleaning Frypot Cleaning the Frypot Cleaning the Frypot Function CleaningFrypot Fryer NEW or UsedSchedule Preventive MaintenanceMaintenance Procedure FrequencyStep Cleaning the DeadWeight Valve Cleaned as followsRemoval Cleaning Safety Relief Valve Checking Temperature ProbeReversing LID GasketLimit Stop Adjustment Lubricate LID Spindle and Ball Seat Check & Tighten Element Spreader Bars Model 500 only Page Troubleshooting Cooking Section Problem Cause CorrectionProblem Cause Correction Cooking Section Problem Cause Correction Cooking Section Problem Cause Correction Cooking Section Pressure Section Power SectionFilter System Section Problem Cause Correction Pressure SectionHeating of Peanut Oilsection Problem Cause Correction Filter System SectionCOILS, Contactors Problem Cause Correction Heating of Peanut OilsectionDetails Diagnostic ModeDIAGNOSTIC* *REPORT ColorAdjustment Diagnostic Mode DetailsD2 this OIL is Oil Wear ReportVoltage Report for Today Line Voltage Performance ReportDetails Voltage Report for Present Batch of Peanut Oil D3 MIN Voltage D3 Before Today Details Following sequence is displayedD3 Before Today D3 Warnings D3 on this OILDetails Following report is displayed D5 Cook Times D5 Look OK D5 Today D4 Contactors D4 Connections D4 and WiringD4 Heater Coils D4 Appear OKD5 Cooking Slow D5 Today D5 Possible D5 Oversized D5 Batch D5 PossibleD5 Oversized D5 or Frozen D5 Batch D5 DetectedD7 Were Stopped D7 TOO Soon D7 Today D6 Before Today D6 Cooked D6 Before ReadyD6 on this OIL D6 Last OIL D6 Cooked D6 Before ReadyD7 Were Stopped D7 TOO Soon D7 Before TodayD7 Were Stopped D7 TOO Soon D7 on this OIL D7 Last OILD8 Beeped ‘DONE D8 TOO Long D8 Before TodayD8 Beeped ‘DONE’ D8 TOO Long D8 on this OIL D8 Last OILD9 for this OIL D9 Irregular D9 Loading D9 Loading D9 Looks OK D9 TodayD9 Irregular D9 Loading D9 Loading D9 Looks OK D9 this OIL10ALLPROD’S Loading Report for Previous Batch of Peanut oilD9 Loading D9 Looked OK D9 Previous OIL D9 Previous OIL D9 Irregular D9 Loading10ALL SP Items Do not Match ORIG. Values10ALL Cfaitems Do not Match ORIG. VALUES’ALL HC Items Information ModeFunction Displayexample Information Mode Details5G. Slow HT’S Function DisplayexPrev DAY SUN DAY Totals OIL Data current batch resets by Clean-Out Mode Began MAR-9 INP Avhdsfm POT TMP Analog 1 Model 500/600 O S S a R Y Shortening level also referred to as level indictor lines Head fryers. the lid assembly includes spindles Place see lid latch Gas fryers only See ignition modules Electric GasLimited Warranty for Henny Penny Equipment Henny Penny Corporation
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500, 600 specifications

Henny Penny has established itself as a leading name in the commercial cooking equipment industry, particularly known for its innovative fryers and cooking solutions. Among its notable products are the Henny Penny 500 and 600 series, which embody the brand's commitment to efficiency, reliability, and advanced technology.

The Henny Penny 500 series is designed for high-volume operations, perfect for restaurants, fast-food chains, and other foodservice establishments that require exceptional frying performance. This series features a highly efficient airflow design that ensures even cooking and reduces energy consumption. With a stainless-steel counter design, the Henny Penny 500 not only looks appealing but also offers durability and ease of cleaning, essential for maintaining hygiene in a busy kitchen.

One of the standout technologies in the 500 series is the advanced filtration system. This system helps to prolong oil life, reducing the frequency of oil replacements, which can save money and minimize waste. The intuitive control panel allows operators to manage cooking times and temperatures easily, resulting in consistent food quality. Additionally, the automatic basket lift feature enhances safety by reducing the chances of accidents during frying.

The Henny Penny 600 series takes this innovation further with additional features aimed at maximizing productivity. It shares many similarities with the 500 series but includes upgraded digital controls that allow for precise temperature management and programming options for various menu items. This added flexibility provides operators the ability to multitask effectively in a fast-paced kitchen environment.

Both series prioritize energy efficiency, with the 600 series particularly noted for its ability to minimize energy consumption without compromising performance. The fryers’ design incorporates energy-efficient heating elements and advanced insulation technology, ensuring quick recovery times and lower operating costs.

Furthermore, Henny Penny has incorporated user-friendly maintenance features in both series, such as easy-access panels for cleaning and routine maintenance checks. By focusing on operational ease and performance efficiency, the 500 and 600 series fryers exemplify Henny Penny’s dedication to providing commercial kitchens with the tools they need to succeed.

In summary, the Henny Penny 500 and 600 series reflect a blend of advanced technology and practical design, making them invaluable assets in any high-volume foodservice operation. With features such as high-efficiency frying, easy maintenance, and operator-centric controls, they stand as testaments to Henny Penny’s innovation in commercial cooking solutions.
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