Fig. Rte

NO. No.

3-6 25 Filter Drain Pan

26 Filter Pump Switch

odd 0 301/302/303

Function

The .removable filter drain pan houses the filter and catches the shortening when it is drained from the frypot. It is not to be used to remove and discard the shortening when the shorten- ing needs replaced.

Use extreme care when handling the drain pan or any metal which comes in contact with hot shortening. Do not move drain pan with hot shortening in pan. Severe burns could result. It is recommended to use gloves.

This two position rocker switch controls the power to the filter pump motor.

3-6

27

Oil Return Line

The detachable oil return line pivots to reach all three

 

 

 

cookpots when pumping shortening back into the cookpots.

 

 

 

The return line can be removed and a rinse hose connected

 

 

 

to unit to discard shortening from unit.

3-8 28 Gas Shut-Off Valve (gas only)

3-8 29 Gas Control Valve (gas only)

30Gas Solenoid (gas only)

Each cookpot has its own gas shut-off valve on thegas line going to the gas valve.

Each cookpot has its own gas control valve which controls the flow of gas to burner assembly. It requires manual pilot lighting.

The gas solenoid shuts the flow of gas off to the burner in this unit that the high limit kicks out, and is present for each cookpot.

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Henny Penny OE-30X, OG-30X manual Fig. Rte NO. No 25 Filter Drain Pan Filter Pump Switch
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OG-30X, OE-30X specifications

The Henny Penny OG-30X and OE-30X are advanced commercial cooking equipment designed to elevate food preparation in the fast-paced restaurant environment. These units, popular among professional chefs and culinary experts, feature innovative technologies that enhance cooking performance while ensuring consistency and quality.

One of the standout characteristics of both the OG-30X and OE-30X models is their versatility. Designed to handle a wide variety of food items, these equipment types allow users to fry, grill, and roast without compromising on flavor. The OG-30X utilizes a unique open fryer design, allowing for easy access and maintenance, while the OE-30X features a more traditional, enclosed design for efficient cooking and heat retention.

Both models come equipped with advanced digital controls that provide precise temperature management and timed cooking cycles. This user-friendly interface minimizes the learning curve for staff, enhancing productivity and ensuring that every meal is cooked to perfection. Moreover, the digital display simplifies the monitoring of cooking processes, which is vital in a busy restaurant environment.

In terms of energy efficiency, the Henny Penny OG-30X and OE-30X employ state-of-the-art heating technologies that reduce energy consumption without sacrificing performance. This results in lower operational costs and a smaller environmental footprint—a significant advantage for establishments aiming for sustainability.

The durability and build quality of these units are also noteworthy. Constructed from high-grade stainless steel, they are designed to stand up to the rigors of daily use in commercial kitchens. Additionally, the easy-to-clean design facilitates maintenance and promotes hygiene, which is crucial in any food service operation.

Safety features are paramount in the design of both models. They incorporate thermostatic controls to prevent overheating and emergency shut-off mechanisms that ensure operator safety. The Henny Penny OG-30X and OE-30X are built with the chef's welfare in mind, allowing them to focus on creativity and quality without worrying about potential hazards.

In conclusion, the Henny Penny OG-30X and OE-30X are equipped with an impressive range of features and technologies tailored for commercial kitchens. With their versatility, efficiency, and safety measures, these cooking units stand as reliable assets for any food service operation looking to enhance productivity and food quality.
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