Model 8000 Computron

1-5. BASIC OPERATIONS

12. Within a few minutes, the pressure gauge increases to

AND PROCEDURES

the OPERATING ZONE. If not, recheck the install-

(Continued)

ation and operation procedures in Operator’s Manual.

13.Near the end of the Cook Cycle the fryer automatically depressurizes, an alarm sounds and the display flashes “DONE”. To stop the alarm, press.

DO NOT ATTEMPT TO OPEN LID UNTIL THE PRESSURE DROPS TO ZERO. LID IS LOCKED WHEN FRYER IS UNDER PRESSURE. DO NOT ATTEMPT TO FORCE THE LID LATCH OR OPEN THE LID WHILE UNDER PRESSURE. OPENING THE LID WHEN THE FRYPOT IS PRESSURIZED ALLOWS HOT SHORTENING AND STEAM TO ESCAPE FROM THE FRYPOT, RESULTING IN SEVERE BURNS.

14.After pressure drops to zero, turn the spindle counter- clockwise.

Do not flip or spin the spindle cross arm when opening the lid because it could damage the acme nut inside the cross bar.

15.Unlatch and raise the lid quickly to allow most of the condensation on the lid to drain through the drain channel and not into the shortening.

Do not let the lid slam up against the backstop because damage to the hinge could result.

16.Using the detachable handle, lift the basket and inspect product for doneness. Dump product into holding pan.

17.If a Quality time (hold time) was programmed, the controller automatically starts the hold timer. The display alternately shows the product selected and the quality time remaining in minutes. If a different product is selected during the Hold Cycle, the display only shows the product selected.

103

1-9

Page 8 Page 10
Page 9
Image 9
Henny Penny 8000 manual Basic Operations, Procedures
Page 8 Page 10

8000 specifications

The Henny Penny 8000 is an advanced piece of commercial cooking equipment designed specifically for the restaurant and food service industry. This innovative fryer stands out due to its combination of traditional frying methods with state-of-the-art technology, catering to the needs of modern kitchens.

One of the standout features of the Henny Penny 8000 is its precise temperature control. The fryer is equipped with an intuitive digital control system that ensures consistent cooking temperatures, crucial for delivering high-quality fried foods. This precise control minimizes the risk of over or undercooking, ensuring uniformity in taste and texture across all batches.

Additionally, the Henny Penny 8000 utilizes a patented oil filtration system that enhances oil life and reduces overall operational costs. This system actively circulates and filters the oil throughout the cooking process, removing food particles and impurities. This not only extends the lifespan of the oil, lowering the frequency of oil changes, but also significantly improves the flavor profile of the fried products.

The design of the Henny Penny 8000 reflects a commitment to both efficiency and user-friendliness. Its spacious frying area accommodates large quantities of food, ideal for high-demand kitchens. Moreover, the fryer features an ergonomic design, making it easy for staff to operate without excessive strain. Safety is another key consideration; the fryer is outfitted with advanced safety mechanisms to prevent overheating and excessive oil temperature, protecting both the equipment and the operator.

Another characteristic that enhances the Henny Penny 8000’s appeal is its energy efficiency. The fryer is designed to consume less energy during operation compared to traditional fryers, making it not only eco-friendly but also cost-effective. This is increasingly important in a time when businesses are seeking ways to reduce utility bills and minimize their carbon footprint.

In summary, the Henny Penny 8000 fryer is a superb choice for restaurants aiming to enhance their frying capabilities. With its precise temperature control, advanced oil filtration system, ergonomic design, and energy efficiency, it not only helps produce high-quality fried foods but also optimizes kitchen productivity and reduces operational costs. The Henny Penny 8000 is not merely a fryer; it represents a commitment to quality, efficiency, and sustainability in the fast-paced world of food service.
Top Page Image Contents