ode

-8.

ELS)

Each electric fryer requires two switching contactors. One is the primary contactor and the second in line is the heat con- tactor. When open, the primary contactor allows no power to flow to the heat contactor. When closed, the primary eontac- tor completes the timer circuit and the high limit (heat) cir- cuit. It also supplies power to the heat contactor which is con- trolled by the thermostat.

1.Remove electrical power supplied to the cookpot to be work- ed on.

PRIMARY CONTACTOR

Place POWER switch to the OFF position, and unplug the power cord or open the wall circuit breaker, or elec- trical shock could result. Be aware that the other con- trols will have power.

30 31 32

2.Remove the control panel and insert it in the slot above the door. Refer to section 6-3.

3.Perform a check on the contactor as follows:

Test

Points

Results

 

from

23

to

29

open circuit

 

from

24

to

28

open circuit

 

from

25

to

27

open circuit

 

from

30

to

34

open circuit

 

from

31

to

35

open circuit

 

from

32

to

36

open circuit

 

from

22

to 26

ohm reading

415

from

33 to

37

ohm reading

1500

Wires should be removed and labeled to obtain an accurate check of contactors.

I

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