Henny Penny

3-8. CLEANING THE FRYPOT

Model 520

Taste the cold shortening every day for flavor. Watch the shortening for foaming during the cook cycle. Discard the shortening as soon as it shows signs of foaming. Drain and clean the frypot as follows:

1.Turn the power switch to OFF.

Place the filter drain pan under the drain valve to prevent splashing or spilling of hot liquids. Failure to do so, results in splashing and severe burns.

2.Pull out drain valve handle to drain hot shortening from frypot.

3.Close the drain valve, and discard the shortening in filter pan. Install the filter drain pan under the fryer, leaving out the filter screen assembly.

4.Fill the frypot to the level line with hot water. Add 2 to 4 ounces (6 to 12 ml) of fryer cleaner (Henny Penny part no. 12101) to the water and mix thoroughly. The fry basket can be placed inside the frypot for cleaning.

Always wear safety goggles or face shield and rubber gloves when cleaning the frypot. The highly alkaline cleaning solution should not contact eyes or skin, or severe burns will result.

Carefully read the instructions on the cleaner. If solution contacts your eyes, rinse thoroughly with cool water and see a physicianimmediately.

5.Standard Controls: Set thermostat to 195o F (91o C) and turn the power switch to POWER position.

Electronic Controls: Use the up and down buttons to select the Clean mode. The controls will automatically heat the solution up to 190o F (88o C).

NEVER PRESSURIZE TO CLEAN. Leave the lid open. Water under pressure is super heated and causes severe burns.

600

3-13

Page 13 Page 15
Page 14
Image 14
Henny Penny 520 manual Cleaning the Frypot
Page 13 Page 15

520 specifications

Henny Penny 520 is a professional frying equipment that caters to the needs of both small food establishments and large-scale commercial kitchens. This innovative fryer combines efficiency and technology to deliver consistent and high-quality results in frying, making it a popular choice among restaurant owners and chefs.

One of the main features of the Henny Penny 520 is its advanced cooking system that utilizes a patented pressure frying technology. This method not only shortens cooking times but also enhances the flavor and moisture retention of the food, resulting in a juicy and perfectly cooked product. The increased pressure allows for even heat distribution, ensuring that every piece is cooked uniformly.

The temperature control system in the Henny Penny 520 is highly sophisticated, allowing for precise adjustments to meet the specific requirements of different foods. The fryer can heat up quickly and maintain consistent temperature levels during the frying process, reducing the chances of overcooking or undercooking. The digital control panel provides an intuitive interface for users, making it easy to set cooking times and temperatures with accuracy.

Another significant characteristic of the Henny Penny 520 is its energy efficiency. The fryer is designed to minimize oil usage while still delivering excellent frying results. This not only helps reduce operating costs but also contributes to a more environmentally friendly kitchen operation. Additionally, the fryer features a built-in filtration system that helps extend the life of the oil, ensuring that food tastes fresh and reducing the frequency of oil replacement.

The construction of the Henny Penny 520 is robust and durable, designed to withstand the rigors of daily use in a busy kitchen. The stainless steel body not only adds to the aesthetics but also contributes to its longevity and ease of cleaning. Safety features are also incorporated into the design, with automatic shut-off mechanisms and temperature sensors to prevent overheating and potential hazards.

In summary, the Henny Penny 520 is a versatile and efficient frying solution that stands out due to its advanced pressure frying technology, precise temperature control, energy efficiency, and durable construction. Its ability to produce high-quality, flavorful fried foods consistently makes it a valuable asset to any culinary establishment, meeting the demands of both chefs and patrons alike.
Top Page Image Contents