4.ove power switch to the “ON” position. Unit will automatically go into the melt cycle. When the temperature reaches 250°F (121OC) the control will go into the heat cycle. The shortening will be heated until the temperature setting is reached.

The melt cycle may be bypassed, if desired, by pressing the Exit Melt switch and holding it for five seconds.

Do not bypass the melt cycle unless enough shortening has melted to completely cover all of the heating elements. If melt cycle is bypassed before all heating elements are covered, excessive smoking of the shortening or a fire will result.

5.Press the up or down switch and hold for two seconds to select a product. The times and temperatures are preprogrammed.

The operation of the two t,imers is entirely independent. They may be set, started, or stopped without affecting each other.

6.Thoroughly stir shortening to stabilize the temperature throughout the cookpots.

7.When the shortening temperature has reached setpoint, ready LED will illuminate, indicating to the operator, they may drop product.

8.Lower basket with product into cookpot and press timer switch. Countdown will begin.

9.When frying cycle is complete, a pulsating beep will sound and the display will read “DONE.” Pressing the timer switch stops the beeping and starts the hold mode.

10.The baskets can be lifted out to drain for the duration of the hold mode, the display will flash 0O:OOand a pulsating beep will sound. Pressing the timer switch resets it back to the cooking time.

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Henny Penny OG-30X, OE-30X manual Ri,~ %. ,\$‘,‘
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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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