Model 500/600

lid handle

a handle that is attached to the lid and is used to lower the lid into contact with

 

the frypot; the handle is then pulled forward and pushed down to lock the lid in

 

place (see lid latch)

lid latch

a mechanical catch on the front of the fryer lid that engages a bracket located on

 

the front of the frypot; the latch holds the lid down while it is being locked into

 

place

manual shutoff valve

a valve located between the fryer and the wall that shuts off the flow of gas from

(gas fryers only)

the supply line; this is not the main shutoff valve for the store

P-H-T

the automatic control of pressure, heat, and time to produce appealing food

 

product

pilot orifice

a controlled opening for the pilot light located on the burner assembly

(gas fryers only)

 

pilot light

a small flame that remains burning even when the fryer is not in use; the flame

(gas fryers only)

ignites the gas when the fryer is turned on

poker brush

a brush that is included with the fryer that is used to clear the drain in the bottom

 

of the frypot. (also referred to as straight brush)

power/pump switch

a three-way switch located on the front control panel of the fryer that serves as

 

an off/on switch and a filter switch

pressure gauge

the gauge located on the left rear corner of the frypot that shows the pressure

 

inside the frypot

pressure pad

a piece of plastic on eight head fryers located between the lid locking arm and the

 

lid casting that helps create the seal for the lid; only a service technician should

 

perform maintenance or repair on the pressure pad

product

a food item cooked in the fryer

ready

the starting, preset cooking temperature, at which product is placed in the

 

shortening

safety relief valve

a spring loaded valve that automatically releases excess pressure if the operating

 

valve becomes obstructed; if the safety release valve activates, turn the Power/

 

Pump switch to “OFF” to release all pressure from the frypot

setpoint

a preset cooking temperature; the setpoint is a programmable feature

shipping spacer

a spacer located in the deadweight assembly for protection during shipment

shortening mixing system

an automatic system on eight head fryers that periodically uses the filter pump to

 

mix the shortening in the frypot to prevent an accumulation of moisture to

 

minimize the boiling action in the frypot

sift breading

the process of removing clumps from breading

G-4

303

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Henny Penny 600, 500 manual Place see lid latch
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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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