Model 500/600

4-2. CLEANING THE DEAD

At the end of each day, the deadweight valve assembly must be

WEIGHT VALVE

cleaned as follows:

DO NOTATTEMPT TO REMOVE DEADWEIGHT CAP

WHILE FRYER IS OPERATING. SEVERE BURNS OR

OTHER INJURIES WILL RESULT.

Step 3

Step 5

Step 6

1.Turn the COOK/PUMP switch to OFF. Be sure all pressure has been released and open the lid.

2.Unscrew the deadweight cap and remove the cap and deadweight.

Deadweight cap may be hot. Use protective cloth or glove, or burns could result.

Failure to clean the deadweight assembly daily could result in the fryer building too much pressure. Severe injuries and burns could result.

3.Clean the exhaust tube with stainless steel brush (Henny Penny part number 12147).

4.Clean the deadweight cap and weight in hot detergent water. Make certain to thoroughly clean the inside of the valve cap and the deadweight.

5.Clean the deadweight orifice and the inside of the deadweight body with a clean lint-free cloth.

6.Dry the deadweight and deadweight cap.

7.Replace the deadweight and hand tighten deadweight cap.

4-2

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Henny Penny 600, 500 manual Cleaning the Dead, Weight Valve, Cleaned as follows, Step

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.

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