Heating elements are available for 208 and 230 voltage. Check data plate to determine the correct voltage.

If the shortening’s temperature recovery is very slow or at a slower rate than required, this may indicate defective heating element(s). An ohmmeter will quickly indicate if the elements are shorted or open.

1.Remove electrical power supplied to cookpot to be worked on.

Place power switch in the OFF position and unplug the power cord or open the wall circuit breaker, for the cookpot to be worked on. Be aware the other controls will have power, or electrical shock could result.

2.Remove the control panel per section 6-3.

3.Perform an ohm check on one element at a time, with wires disconnected from element. If the resistance is not within tolerance, replace the element.

potage

attage

esistanee 10 Ohms (cold)

208

3750

11+ 1.5

208

4500

9+1

230

3750

12+2

230

4500

11 & 1.5

1.Drain the shortening.

2.Remove the High Limit bulb holder from the heating ele- ment inside the frypot.

3.Remove the heating element wires from the terminals by removing nuts (5) and washers (6 and 7). Label each so it can be replaced in the same position on the new element.

4.Loosen the bolts on the five element spreaders.

5.Slide the element spreaders to the center of the heating elements.

6.Remove the brass nuts (4) and washers (3), which secure the ends of the elements through the frypot wall.

Page 52 Page 54
Page 53
Image 53
Henny Penny OG-30X, OE-30X manual Attage
Page 52 Page 54

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.
Top Page Image Contents