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

6.When the solution reaches 200”F, turn the main power switch to the OFF position.

Watch cleaning solution constantly to make sure it doesNOT boil over, causing damage to controls.

7.Let the cleaning solutions stand for 15 to 20 minutes with the power off.

8.Using the fryer brush (never use steel wool), scrub the inside of the cookpot.

9.After cleaning, open the drain valve and drain cleaning solution from the cookpot into the drain pan and discard.

10.Replace the empty drain pan, close the drain valve, and refill the cookpot with plain hot water to the proper level.

11.Add approximately 8 ounces of distilled vinegar and bring the solution back up to 200°F (93OC).

12.Using a clean brush, scrub the interior of the cookpot. This will neutralize the alkaline left by the cleaning compound.

13.Drain the vinegar rinse water and discard.

14.Rinse down the cookpot using clean, hot water.

15.Thoroughly dry the drain pan and the cookpot interior.

Make sure the inside of the cookpot, the drain valve open- ing, and all the parts that will come in contact with new shortening are as dry as possible.

16.Replace the clean filter screen assembly in the drain pan, replace cover, and install drain pan under fryer.

17.Refill the cookpot with fresh shortening.

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.