Model PFE- 590/592

filter drain pan

a pan that rolls or slides under the fryer into which shortening is drained

 

filter envelope

a fiber envelope into which the filter screen is placed; the end of the envelope is

 

folded and held closed with filter clips; a part of the filter screen assembly

filter quick disconnect

an optional connection on the fryers allowing the filter rinse hose to be con-

 

nected or released without tools

 

filter screen assembly

an assembly that filters the shortening as it is pumped from the frypot; the

 

assembly is made up of two filter screens, a filter envelope, and two filter clips

 

(Note: four head fryers have three filter screens that includes a crumb catcher)

flame sensors

the sensors that shut off the gas supply to eight head gas fryers if the pilot lights

(gas fryers only)

go out or do not light

 

flashpoint

the temperature at which shortening ignites

 

frypot

the interior portion of the fryer that holds the shortening and the product while

 

cooking

 

frypot collar

the top flat surface area around the fryer lid

 

gas control valve

an automatic dual controller that controls gas to both pilot lights and gas

(gas fryers only)

pressure to burners on fryers; if either pilot light goes out, the controller shuts

 

off the gas to the other pilot light

 

gas valve knob

the knob that opens and closes the gas control valve

 

(gas fryers only)

 

 

gas pressure regulator

a device located on the gas control valve that regulates the gas

pres-

(gas fryers only)

sure; the

 

pressure specifications are preset at the factory

 

heat indicator

the light that illuminates when the shortening is being heated; the light goes off

 

when the preset shortening temperature has been achieved

 

heating elements

the coils located inside the frypot on electric fryers that heat the shortening

high limit

a temperature control that opens and shuts off the heat to the frypot if it senses

 

shortening temperature in excess of 420°F (212°C) on eight head fryers and 450°F

 

(232°C) on four head fryers

 

idle

a preset temperature, usually 250° F (121° C) or less, which can be manually or

 

automatically switched to, to save the life of the shortening, when not cooking.

ignition modules

two modules that send electrical energy to the spark igniters that ignite the pilot

 

lights on eight head gas fryers

 

L-shaped brush

a brush included with the fryer that is used to clean around the burner tubes and

 

heating elements

 

landing table

another name for a dumping table (see dumping table)

 

level indicator lines

lines marked on the interior real wall of the frypot that show the proper

 

 

shortening level (also referred to as fill lines)

 

403

 

G-3

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Page 49
Image 49
Henny Penny PFE-590, PFE-592 manual Shortening level also referred to as fill lines
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PFE-590, PFE-592 specifications

Henny Penny, a leading manufacturer in the commercial kitchen equipment industry, has developed the PFE-590 and PFE-592 models, which exemplify cutting-edge technology and innovative design for food preparation. These models are renowned for their incredible performance, energy efficiency, and advanced features aimed at improving the efficiency of food service operations.

The Henny Penny PFE-590 is designed with versatility and user-friendliness in mind. It can accommodate various types of foods, from chicken to pastries, ensuring that kitchens can meet diverse menu requirements. The model boasts a digital control panel that simplifies the cooking process, allowing staff to select from pre-programmed cooking times and temperatures tailored to a variety of menu items. This feature minimizes the need for extensive training, enabling quicker onboarding of new employees.

Both models incorporate an advanced temperature management system, ensuring precise and consistent cooking results. This technology significantly reduces the chances of overcooking or undercooking, resulting in quality food products that meet customer expectations every time. The PFE-590 and PFE-592 also come equipped with an innovative heating element that delivers superior heat distribution, further enhancing cooking efficiency and product quality.

The Henny Penny PFE-592 takes features a step further with an enhanced capacity for larger food volumes, catering to high-demand environments such as restaurants, cafeterias, and catering services. The model includes a robust filtration system that extends the life of cooking oil, which not only reduces operational costs but also ensures that food maintains a great taste and appearance over time.

Energy efficiency is a hallmark of Henny Penny’s design philosophy. Both the PFE-590 and PFE-592 are engineered to consume less energy compared to traditional models without sacrificing performance. This focus on energy conservation not only aligns with sustainability goals but also helps businesses lower their utility expenses.

In terms of safety, both models are equipped with safety features such as automatic shut-off and cool-to-the-touch exteriors, ensuring a secure cooking environment for staff. Additionally, the easy-to-clean surfaces and design promote hygiene, a crucial factor in food service.

In summary, Henny Penny’s PFE-590 and PFE-592 models represent the pinnacle of modern food preparation technology. With their user-friendly interfaces, advanced cooking technologies, energy efficiency, and safety features, these fryers are essential tools for any commercial kitchen looking to streamline operations and deliver high-quality meals consistently.
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