odel 301l3~2l3Q3

After the initial installation of the fryer, as well as .before every change of shortening, the cookpot should be thoroughly cleaned as follows:

I

Melt bypass should be in operation. Refer to section 3-2 “Operating Controls” on Exit Melt Switch.

I 1. Turn the main power switch OFF.

The filter drain pan must be in position under the drain valves to prevent splashing or spilling of hot liquids which can cause serious burns.

2.If hot shortening is present in the cookpot, it must be drained by slowly opening the drain valve handle one half turn. Leave for a few minutes, then slowly open the valve to full open position.

3.Close the drain valve. Discard the shortening in the filter pan using the shortening shuttle. Then install the filter drain under the fryer, leaving out the filter screen assembly.

Moving the fry station, or drain pan, with hot shortening in them is not recommended. Hot shortening can splash out, and severe burns could result.

4.Fill the cookpot to the level indicator with hot water. Add 4 ounces of fryer cleaner to the water and mix thoroughly. The fry basket can be placed inside the cookpot for cleaning.

Always wear chemical splash goggles or face shield and pro- tective rubber gloves when cleaning the cookpot as the clean- ing solution is high in alkaline. Avoid splashing or other contact of the solution with your eyes or skins. Severe burns may result. Carefully read the instructions on the cleaner. If the solution comes in contact with your eyes rinse thoroughly with cool water and seea physician immediately.

5.Turn the main power switch to the POWER position and set temperature to 200°F. The Exit Melt Switch must be used.

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Henny Penny OE-30X, OG-30X manual Odel 301l3~2l3Q3
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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.

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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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