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Frying breaded food requires frequent filtering. Taste the cold shortening every day for flavor. Watch the shortening for foaming during the frying cycle. Discard the shorten- ing as soon as it shows sign of foaming. Clean the cookpot as follows each time the shortening is changed or filtered.

1.Turn the main switch to the OFF position. Remove and clean the fry basket in soap and water. Rinse thoroughly.

Best results are obtained when shortening is filtered at the normal frying temperature.

2.Use a metal spatula to scrape any build up from the sides of the cookpot. Do not scrape heating elements on elec- tric models, or the slope on the gas models.

The filter pan must be in the proper position beneath the drain valve. This will prevent the splashing of shortening on the floor. This splashing could result in severe burns.

3.Open door(s) under unit and open the drain valve very slowly, half a turn at first and then slowly to the full open position. This will prevent excessive splashing of the hot shortening as it drains into the filter drain pan.

4.As the shortening drains from the cookpot, use brushes to scrape and clean the side of the cookpot and the heating elements of the electric model. If the drain fills with breading, use straight white brush to push excess breading into the drain pan.

5.When all of the shortening has drained, scrape or brush the sides and the bottom of the cookpot.

6.Rinse the cookpot as follows:

a.Close the drain valve.

b.Position return line over empty cookpot.

c.Move the pump switch to the pump position.

d.Fill the cookpot l/3 full, then turn off pump.

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Henny Penny 301, 302, 303 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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