It is recommended that a high quality frying shortening be used in the O&301/302/303 and OG-301/302/303 fry stations. Some low grade shortenings have a high moisture content causing foaming and boiling over. The Henny Penny OE-301/302/303 requires 48 pounds of shortening per cookpot. The OG-301/302/303 requires 43 pounds per cookpot. All cookpots have two level indicators

inscribed on the rear of the cookpot wall. The top indicator shows when the heated shortening is at the proper level. Cold shortening should be at the bottom indicator, since the shortening will expand when heated.

Hot shortening must be maintained at the level indicator on each cookpot, or fire could result. It is also recommended to use gloves when in contact with hot shortening. Shortening and all metal parts that are in contact with the shortening are extremely hot and severe burns could result.

Moving the fryer with hot shortening in the cookpots or filter pan is not recommended. Hot shortening can splash out and severe burns could result.

The Henry Penny Open Fry Station with dual timers con- tains solid state controls for each cookpot. The following is brief description of the operating procedures.

1.Be sure the drain valve is in the closed position.

2.Place basket support inside of cookpot.

3.Fill the cookpot with shortening.

When using solid shortening, it is recommended to melt the shortening on an outside heating source before placing it in the cookpots. Heating elements and the slope of the gas cookpot must be completely submerged in shortening. Fire could result, or damage to the cookpot could result.

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Henny Penny OE-30X, OG-30X manual
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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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