HB-121

2-5. PRINCIPLE OF OPERATION AND CONTROLS

For best performance, your HB-121 should be level. Leveling feet have been installed to compensate for uneven floors.

Your hand breader/sifter should be completely assembled before beginning operation. To prepare for operation, place breading in top lug and dip solution in the dip pot. The dip solution is the water, or water and spices, that the product is dipped in before breading the product. Dip product (chicken, ribs, etc.) in dip solution, letting excess solution drain back into the dip pot. Place product in breading and tumble until completely coated. Shake excess bread- ing from product and place it on a pan equipped with a grid or place it in a basket. The product is now ready for the frying pro- cess. For sifting, the HB-121 is operated by an ON/OFF switch. Remove the plug from the bottom of top breading lug and push breading into the sifter basket. Start sifter by moving the switch lever to the ON position. When all breading has been sifted, (2 minutes or less) and only dough balls remain, move the switch lever to the OFF position. Remove the top breading lug. Remove the sifter basket and dump the dough balls. Replace the sifter basket and remove the lug with the sifted breading from underneath bin and place it on top of the table. Put empty lug under the sifter bin.

 

 

Be sure the lug plug is in place or the breading will fall through

 

 

the lug to the sifter basket.

 

2-6. CLEANING

The hand breader/sifter was designed to completely disassemble

 

PROCEDURES

for easy cleaning. For cleaning, proceed as follows:

 

 

1.

Disconnect the electrical supply to the unit.

 

 

2.

Remove breading lugs, back splash, dip pot, dip pot holder, dip

 

 

basket, pan support, tray rack, sifter basket, basket bottom

 

 

 

(removable from side walls), spring clip, basket holder, and unit

 

 

top. These items can all be taken to a sink for a thorough

 

 

 

cleaning. (See exploded view in Technical Manual for

 

 

 

identification of parts.)

 

 

3.

After brushing away all excess breading material from the sifter

 

 

bin, the entire interior of the bin can be thoroughly cleaned with

 

 

soap, water, and a soft sponge.

 

 

 

Avoid excess water around motor compartment.

 

203

4.

Clean the exterior of the unit in the same manner.

2-3

 

 

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Henny Penny HB-121 manual Principle of Operation and Controls, Cleaning, Procedures
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HB-121 specifications

The Henny Penny HB-121 is a state-of-the-art commercial pressure fryer, designed to meet the demands of busy kitchens that require speed, efficiency, and high-quality food production. Known for its exceptional cooking capabilities, the HB-121 stands out in the competitive landscape of foodservice equipment.

One of the key features of the Henny Penny HB-121 is its advanced pressure frying technology. This method of cooking allows food to retain moisture and flavor while achieving a crispy exterior. The pressure frying process not only reduces cooking time but also minimizes oil absorption, resulting in healthier fried products. This technology is particularly advantageous for establishments aiming to offer delicious fried foods without the guilt of excessive oil consumption.

The HB-121 is equipped with a digital control system that simplifies operation and ensures consistent cooking results. The intuitive interface allows users to set precise cooking times and temperatures, making it suitable for various menu items, from chicken and seafood to vegetables and doughnuts. This consistency is crucial for establishments that prioritize food quality and customer satisfaction.

Another significant characteristic of the HB-121 is its robust construction. Designed to endure the rigors of a commercial kitchen, the machine features a durable stainless steel exterior that is both easy to clean and resistant to corrosion. Additionally, the fryer is designed with safety in mind, incorporating features such as a built-in filtration system that prolongs oil life and maintains food quality over time.

The Henny Penny HB-121 also prioritizes energy efficiency. It utilizes a smart heating system that optimizes energy usage without compromising cooking performance. This not only saves on utility costs but also contributes to a more sustainable kitchen operation.

The fryer’s compact footprint makes it an ideal choice for kitchens with limited space, yet it does not sacrifice cooking capacity. It can accommodate large batches of food, making it a valuable asset for high-volume establishments such as restaurants, catering companies, and fast-food operations.

In summary, the Henny Penny HB-121 is a versatile, efficient, and durable commercial pressure fryer that combines advanced technology with user-friendly features. Its ability to deliver high-quality fried foods with reduced oil usage positions it as a leader in the market, making it a preferred choice for culinary professionals seeking to enhance their food offerings while maintaining operational efficiency.
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