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

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Frying breaded food requires frequent filtering. Taste the cold shortening every day for flavor. Watch the shortening for foaming during the frying cycle. Discard the shorten- ing as soon as it shows sign of foaming. Clean the cookpot as follows each time the shortening is changed or filtered.

1.Turn the main switch to the OFF position. Remove and clean the fry basket in soap and water. Rinse thoroughly.

Best results are obtained when shortening is filtered at the normal frying temperature.

2.Use a metal spatula to scrape any build up from the sides of the cookpot. Do not scrape heating elements on elec- tric models, or the slope on the gas models.

The filter pan must be in the proper position beneath the drain valve. This will prevent the splashing of shortening on the floor. This splashing could result in severe burns.

3.Open door(s) under unit and open the drain valve very slowly, half a turn at first and then slowly to the full open position. This will prevent excessive splashing of the hot shortening as it drains into the filter drain pan.

4.As the shortening drains from the cookpot, use brushes to scrape and clean the side of the cookpot and the heating elements of the electric model. If the drain fills with breading, use straight white brush to push excess breading into the drain pan.

5.When all of the shortening has drained, scrape or brush the sides and the bottom of the cookpot.

6.Rinse the cookpot as follows:

a.Close the drain valve.

b.Position return line over empty cookpot.

c.Move the pump switch to the pump position.

d.Fill the cookpot l/3 full, then turn off pump.

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.