It is recommended that a high quality frying shortening be used in the O&301/302/303 and OG-301/302/303 fry stations. Some low grade shortenings have a high moisture content causing foaming and boiling over. The Henny Penny OE-301/302/303 requires 48 pounds of shortening per cookpot. The OG-301/302/303 requires 43 pounds per cookpot. All cookpots have two level indicators

inscribed on the rear of the cookpot wall. The top indicator shows when the heated shortening is at the proper level. Cold shortening should be at the bottom indicator, since the shortening will expand when heated.

Hot shortening must be maintained at the level indicator on each cookpot, or fire could result. It is also recommended to use gloves when in contact with hot shortening. Shortening and all metal parts that are in contact with the shortening are extremely hot and severe burns could result.

Moving the fryer with hot shortening in the cookpots or filter pan is not recommended. Hot shortening can splash out and severe burns could result.

The Henry Penny Open Fry Station with dual timers con- tains solid state controls for each cookpot. The following is brief description of the operating procedures.

1.Be sure the drain valve is in the closed position.

2.Place basket support inside of cookpot.

3.Fill the cookpot with shortening.

When using solid shortening, it is recommended to melt the shortening on an outside heating source before placing it in the cookpots. Heating elements and the slope of the gas cookpot must be completely submerged in shortening. Fire could result, or damage to the cookpot could result.

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Henny Penny 303, 302, 301 manual
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303, 301, 302 specifications

The Henny Penny 303, 302, and 301 series are a suite of commercial cooking equipment specifically designed for high-volume frying and cooking operations. Renowned in the food service industry, these models are designed to meet the demands of busy kitchens while ensuring consistent quality and efficiency.

One of the most notable features of the Henny Penny series is their advanced heat management technology. These fryers utilize a high-efficiency heating system that ensures quick recovery times and optimal cooking temperatures. This feature not only enhances productivity but also ensures that food is cooked evenly, maintaining the desired taste and texture.

The Henny Penny 303, 302, and 301 models come equipped with programmable controls that allow operators to set precise cooking times and temperatures. This level of control enables chefs to achieve accurate frying results, thereby enhancing food quality and reducing waste. The user-friendly interface simplifies operation, making it accessible to kitchen staff of all experience levels.

Safety is another important characteristic of these fryers. Henny Penny has integrated several safety features, including automatic shut-off mechanisms and cool-touch zones, which reduce the risk of burns and other accidents in busy kitchen environments. Moreover, these fryers are designed with durable, easy-to-clean materials that help maintain hygiene standards.

Energy efficiency is a hallmark of the Henny Penny series. By utilizing smart heat management, these fryers consume less energy compared to traditional frying equipment. This not only reduces operational costs but also contributes to a more sustainable kitchen environment.

The versatility of the Henny Penny 303, 302, and 301 models allows them to handle a wide range of food items, from chicken and fish to vegetables and doughnuts. This adaptability makes them a valuable asset in various food service settings, including restaurants, catering companies, and fast-food chains.

In conclusion, the Henny Penny 303, 302, and 301 models stand out in the commercial frying equipment sector due to their advanced technologies, user-friendly interfaces, safety features, and energy efficiency. These fryers are designed to enhance productivity while ensuring high-quality cooking results, making them a preferred choice for many food service operators.
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