6-9.

ASS

 

)

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

2.Open doors to bottom of unit.

3.Remove the flexible conduit from the heat shield and shroud which contains the wires of the gas valve and solenoid.

4.Disconnect gas supply line from connector at gas valve.

t5. Loosen the two screws on the Heat Shield Deflector on the firebox and flue assembly and raise deflector to its highest position. Retighten screws to hold at this position.

6.Remove U-bolt from bracket.

7.Remove and label wires from terminal block behind panel.

8.Remove two screws from gas valve heat shield.

9.Remove entire gas burner assembly, by lifting and pull- ing toward front of fryer.

a.Replace thermocouple as required per section 6-10.

b.Repair or replace gas valve as required per section 6-11.

c.Replace orifices as required.

There are 23 brass and 1 stainless steel orifice. The stainless steel orifice is to be mounted adjacent to the pilot light.

10.Make other repairs or replacements as required.

11.Install entire gas burner assembly, reverse of above steps. 12.‘r‘urn on the gas supply to that frypot.

Check for leaks per section 2-7. Leaking gas may cause an explosion.

13.Connect the power cord to the wall receptacle.

14.Relight the gas pilot per the instructions in section 2-9.

Page 57 Page 59
Page 58
Image 58
Henny Penny OE-30X, OG-30X manual Ass
Page 57 Page 59

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