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

Before following these steps, place POWER switch to the OFF position, and unplug the power cord or open the wall circuit breaker, or electrical shock could result. Be aware that the other controls will HAVE power.

1.If the tube is broken or cracked, the control will open, shut- ting off electrical power. The control cannot be reset.

2.Drain shortening from the frypot.

3.Remove control panel, per section 6-3.

4.Loosen small inside screw nut on capillary tube.

5.Remove capillary bulb from bulb holder inside the frypot.

6.Straighten the capillary tube.

7.Remove larger outside nut that threads into pot wall.

8.Remove the two screws that secures the high limit to the high limit bracket.

9.Loosen clamp on capillary tube.

12.Uncoil capillary line, starting at capillary tube, and insert through frypot wall.

To avoid electrical shock or other injury, the capillary line must run under and away from all electrical power wires and ter- minals. The tube must never be in such a position where it could accidentally touch the electrical power terminals.

13.Carefully bend the capillary bulb and tube toward bulb holder on heating elements.

14.Slip capillary bulb into bulb holder located on heating elements. Pull excess capillary line from pot and tighten nut into frypot wall;

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.