enny

OEI

301l3~2l303

3-5.F

(~o~ti~ue~)

If shortening is slow coming from faucet, it is possible that the filter connecting the union on the filter tube line is not tightened properly. If so, turn off the pump and use gloves to tighten the union. This union will be hot. Severe burns could result.

e. Wash down and scrub the sides of the frypot.

f.After the sides and bottom are cleaned, open the drain valve.

7.Pump all of the shortening out of the filter pan and back into the cookpot.

8.When the pump is pumping air only, move the pump switch from PUMP to OFF.

9.Check the level of the shortening in the cookpot. Add fresh shortening if necessary, until it reaches the level indicator line on the rear wall of the cookpot.

Approximately 10 to 12 filterings can be made with one filter paper envelope, depending on several conditions; the quan- tity and type of product fried and filtered, the type of breading used, and the amount of crumb accumulation left inside the filter drain pan. When the filter screen assembly and filter paper become clogged and the pumping flow rate slows down, clean the screen assembly and change the filter envelope.

10.If frying is to be continued at this time, move the main power switch back to the “ON” position, and allow time for reheating of the shortening.

The following steps will help prevent filter pump problems.

1.Make certain the filter paper envelope is properly in- stalled over the filter screens. Make sure the open end of the envelope is properly folded over and clamped in place with the retaining clips so that the envelope is sealed and crumbs cannot enter.

I

2.Make sure all the shortening has been pumped from the filter lines and the pump by allowing the filter pump motor to run until no shortening is coming from the

nozzle.

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