Henny Penny PFE-591 Operating instructions

Brand: Henny Penny

Model: PFE-591

Category: Deep fryers

Type: Operating instructions

Henny Penny

Pressure Fryer-Electric

Model PFE-591

OPERATOR’S MANUAL

FM05-002-G

Revised 08-06-10

LIMITED WARRANTY FOR HENNY PENNY EQUIPMENT

Subject to the following conditions, Henny Penny Corporation makes the following limited warranties to the original

purchaser only for Henny Penny appliances and replacement parts:

NEW EQUIPMENT: Any part of a new appliance, except baskets, lamps, and fuses, which proves to be defective in

material or workmanship within two (2) years from date of original installation, will be repaired or replaced without

charge F.O.B. factory, Eaton, Ohio, or F.O.B. authorized distributor. Baskets will be repaired or replaced for ninety (90)

days from date of original installation. Lamps and fuses are not covered under this Limited Warranty. To validate this

warranty, the registration card for the appliance must be mailed to Henny Penny within ten (10) days after installation.

FILTER SYSTEM: Failure of any parts within a fryer filter system caused by the use of the non-OEM filters or

other unapproved filters is not covered under this Limited Warranty.

REPLACEMENT PARTS: Any appliance replacement part, except lamps and fuses, which proves to be defective in

material or workmanship within ninety (90) days from date of original installation will be repaired or replaced without

charge F.O.B. factory, Eaton, Ohio, or F.O.B. authorized distributor.

The warranty for new equipment covers the repair or replacement of the defective part and includes labor charges and

maximum mileage charges of 200 miles round trip for a period of one (1) year from the date of original installation.

The warranty for replacement parts covers only the repair or replacement of the defective part and does not include any

labor charges for the removal and installation of any parts, travel, or other expenses incidental to the repair or replacement of

a part.

EXTENDED FRYPOT WARRANTY: Henny Penny will replace any frypot that fails due to manufacturing or workmanship

issues for a period of up to seven (7) years from date of manufacture. This warranty shall not cover any frypot that fails due to

any misuse or abuse, such as heating of the frypot without shortening.

0 TO 3 YEARS: During this time, any frypot that fails due to manufacturing or workmanship issues will

be replaced at no charge for parts, labor, or freight. Henny Penny will either install a new frypot at no cost or

provide a new or reconditioned replacement fryer at no cost.

3 TO 7 YEARS: During this time, any frypot that fails due to manufacturing or workmanship issues will

be replaced at no charge for the frypot only. Any freight charges and labor costs to install the new frypot as

well as the cost of any other parts replaced, such as insulation, thermal sensors, high limits, fittings, and

hardware, will be the responsibility of the owner.

Any claim must be presented to either Henny Penny or the distributor from whom the appliance was purchased. No

allowance will be granted for repairs made by anyone else without Henny Penny’s written consent. If damage occurs during

shipping, notify the sender at once so that a claim may be filed.

THE ABOVE LIMITED WARRANTY SETS FORTH THE SOLE REMEDY AGAINST HENNY PENNY FOR ANY BREACH

OF WARRANTY OR OTHER TERM. BUYER AGREES THAT NO OTHER REMEDY (INCLUDING CLAIMS FOR ANY INCI-

DENTAL OR CONSEQUENTIAL DAMAGES) SHALL BE AVAILABLE.

The above limited warranty does not apply (a) to damage resulting from accident, alteration, misuse, or abuse; (b) if the

equipment’s serial number is removed or defaced; or (c) for lamps and fuses. THE ABOVE LIMITED WARRANTY IS EX-

PRESSLY IN LIEU OF ALL OTHER WARRANTIES, EXPRESS OR IMPLIED, INCLUDING MERCHANTABILITY AND FIT-

NESS, AND ALL OTHER WARRANTIES ARE EXCLUDED. HENNY PENNY NEITHER ASSUMES NOR AUTHORIZES ANY

PERSON TO ASSUME FOR IT ANY OTHER OBLIGATION OR LIABILITY.

Revised 01/01/07

HENNY PENNY

8 HEAD ELECTRIC PRESSURE FRYER

SPECIFICATIONS

Height 61" (155 cm)

Width 24" (61 cm)

Depth 41¾" ( 107 cm)

Floor Space Approximately 7 sq. ft. (.65 sq. m.)

Pot Capacity 8 head of chicken - 21 lbs. (9.5 kg)

100 lbs. shortening (45 Kg.)

Electrical 208 VAC, 3 Phase, 50/60 Hz, 17 KW, 47.2 Amps

240 VAC, 3 Phase, 50/60 Hz, 17 KW, 40.9 Amps

200 VAC, 3 Phase, (Delta), 50/60 Hz, 17 KW, 49.1 Amps

240 VAC, 3 Phase, (Delta), 50 Hz, 17 KW, 40.9 Amps

380 VAC, 3 Phase, 50 Hz, 17 KW, 25.8 Amps

415 VAC, 3 Phase, 50 Hz, 17 KW, 23.7 Amps

Heating Two 8,500 watt electric immersion elements

Shipping Weight Approximately 758 lbs. (344 kg.)

A data plate, located on the right side panel, gives the information of the type of fryer,

serial number, warranty date, and other information pertaining to fryer. Also, the serial

number is stamped on the outside of the frypot. See figure below.

TABLE OF CONTENTS

Section Page

Section 1. INTRODUCTION.................................................................................................... 1-1

1-1 Pressure Fryer...............................................................................................1-1

1-2 Proper Care................................................................................................... 1-1

1-3 Assistance .....................................................................................................1-1

1-4 Safety ............................................................................................................1-2

Section 2. INSTALLATION ......................................................................................................2-1

2-1 Introduction....................................................................................................2-1

2-2 Unpacking .....................................................................................................2-1

2-3 Selecting the Fryer Location .........................................................................2-5

2-4 Leveling the Fryer ......................................................................................... 2-5

2-5 Ventilation of Fryer ........................................................................................ 2-6

2-6 Electrical Requirements ................................................................................2-6

2-7 International Electrical Requirements ...........................................................2-7

Section 3. OPERATION ............................................................................................................3-1

3-1 Operating Components .................................................................................. 3-1

3-2 Lid Operation.................................................................................................3-4

3-3 Switches and Indicators ................................................................................ 3-6

3-4 Clock Set .......................................................................................................3-9

3-5 Filling or Adding Shortening ........................................................................... 3-11

3-6 Product Racking Recommendations .............................................................3-12

3-7 Basic Operation............................................................................................. 3-13

3-8 Care of Shortening ........................................................................................3-16

3-9 Filtering Instructions ...................................................................................... 3-17

3-10 Changing the Filter Envelope......................................................................... 3-20

3-11 Filter Pump Motor Protector-Manual Reset ................................................. 3-22

3-12 Cleaning the Frypot ....................................................................................... 3-22

3-13 Regular Maintenance .................................................................................... 3-25

3-14 Preventive Maintenance................................................................................3-25

3-15 Programming .................................................................................................3-29

3-16 Special Program Mode ..................................................................................3-35

3-17 Data Logging, Heat Control, Tech and Stat Modes ...................................... 3-43

3-18 Information Mode .......................................................................................... 3-44

Section 4. TROUBLESHOOTING ........................................................................................... 4-1

4-1 Troubleshooting Guide ................................................................................... 4-1

4-2 Error Code Table ........................................................................................... 4-2

GLOSSARY .......................................................................................................................G-1

1005 i

Model PFE- 591

1-1. PRESSURE FRYER The Henny Penny pressure fryer is a basic unit of food processing

equipment. It has found wide application in institutional and com-

mercial food service operations.

P-H-T A combination of pressure, heat, and time is automatically

controlled to produce the optimum in a tasty, appealing

product.

Pressure Pressure is basic to this method of food preparation. The pressure

is developed from the natural moisture of the food. The patented lid

traps this moisture and uses it as steam. Because the steam builds

rapidly, the greater part of the natural juices are retained within the

food. An operation valve vents excess steam from the pot and

maintains constant live steam pressure.

Heat Heat generated is another important factor of the pressure fryer.

Energy savings is realized due to the unit’s short frying time,

low temperature, and heat retention of the stainless steel frypot.

Time Time is important because the shorter time involved in frying

foods results in additional economies for the user. Foods are

table ready in less time than it would take to fry them in a con-

ventional open-type fryer.

As of August 16, 2005, the Waste Electrical and Electronic Equip-

ment directive went into effect for the European Union. Our

products have been evaluated to the WEEE directive. We have

also reviewed our products to determine if they comply with the

Restriction of Hazardous Substances directive (RoHS) and have

redesigned our products as needed in order to comply. To continue

compliance with these directives, this unit must not be disposed as

unsorted municipal waste. For proper disposal, please contact

your nearest Henny Penny distributor.

1-2. PROPER CARE As in any unit of food service equipment, the Henny Penny

pressure fryer does require care and maintenance. Requirements for

the maintenance and cleaning are contained in this manual and must

become a regular part of the operation of the unit at all times.

1-3. ASSISTANCE Should you require outside assistance, just call your local indepen

dent Henny Penny distributor in your area, or call Henny Penny

Corp. 1-800-417-8405 toll free or 1-937-456-8405.

1-1 207

SECTION 1. INTRODUCTION

Model PFE- 591

The Henny Penny pressure fryer has may safety features

incorporated. However, the only way to ensure a safe operation

is to fully understand the proper installation, operation, and

maintenance procedures. The instructions in this manual have

been prepared to aid you in learning the proper procedures.

Where information is of particular importance or safety related,

the words DANGER, WARNING, CAUTION, and NOTICE are

used. Their usage is described below.

SAFETY ALERT SYMBOL is used with DANGER,

WARNING, or CAUTION which indicates a personal injury

type hazard.

NOTICE is used to highlight especially important information.

CAUTION used without the safety alert symbol indicates

a potentially hazardous situation which, if not avoided,

may result in property damage.

CAUTION used with the safety alert symbol indicates a

potentially hazardous situation which, if not avoided,

may result in minor or moderate injury.

WARNING indicates a potentially hazardous situation

which, if not avoided, could result in death or serious

injury.

DANGER INDICATES AN IMMINENTLY

HAZARDOUS SITUATION WHICH, IF NOT

AVOIDED, WILL RESULT IN DEATH OR SERIOUS

INJURY.

403 1-2

1-4. SAFETY

Model PFE- 591

This section provides the installation and unpacking instructions for

the Henny Penny Model PFE-591.

Installation of this unit should be performed only by a qualified

service technician.

Do not puncture the fryer with any objects such as drills

or screws as electrical shock or component damage

could result.

1. Cut and remove the plastic bands from the main box.

2. Remove the box lid and lift the main box off the fryer.

3. Remove corner packing supports (4).

4. Cut the stretch film from around the carrier/rack box and

remove it from the top of the fryer lid.

5. Cut and remove the metal bands holding the fryer to the

pallet.

All counterweights must be loaded before unlatching the

lid, or personal injury could result.

6. Remove the fryer from the pallet.

Take care when moving the fryer to prevent personal

injury. The fryer weighs approximately 758 lbs.

(344 Kg).

2-1 803

SECTION 2. INSTALLATION

2-2. UNPACKING

INSTRUCTIONS

2-1. INTRODUCTION

Model PFE- 591

7. Remove the counterweights from the pallet, which are

strapped to the pallet, under the fryer.

Do not drop. The counterweights weigh approximately

18 lbs. (8.1 kg.) each. Handle with care, or personal

injury could result.

8. Remove rear cover.

9. Load the seven weights into the counterweight assembly. See

page 2-4.

10. Replace rear cover.

11. Cut warning tags from the lid assembly. The lid may now

be unlatched.

12. Remove the accessories from inside the filter drain pan.

13. Prepare the deadweight valve for operation

The metal packing spacer is placed inside the deadweight

valve housing to protect the deadweight orifice and dead-

weight during shipment. Remove this packing spacer prior to

installation, in order to build pressure.

A. Unscrew the deadweight cap.

B. Remove the deadweight.

C. Remove and discard the metal packing spacer.

D. Clean the deadweight orifice with a dry cloth.

E. Carefully place deadweight over deadweight orifice.

Replace deadweight cap, finger tight.

14. Remove the protective paper from the fryer cabinet.

It is necessary to clean exterior surface with a damp cloth.

404 2-2

2-2. UNPACKING

INSTRUCTIONS

(Continued)

Model PFE- 591

Optional Ramp Unloading

2-3 403

Model PFE- 591

404 2-4

Model PFE- 591

The proper location of the fryer is very important for operation,

speed, and convenience. Choose a location which will provide

easy loading and unloading without interfering with the final assem-

bly of food orders. Operators have found that frying from raw to

finish, and holding the product in a warmer provides fast continuous

service. Landing or dumping tables should be provided next to at

least one side of the fryer. Keep in mind the best efficiency will be

obtained by a straight line operation, i.e. raw in one side and finish

out the other side. Order assembly can be moved away with only

a slight loss of efficiency. To properly service the fryer, 24 inches

(60.96 cm) of clearance is needed on all sides of the fryer. Access

for servicing can be attained by removing a side panel.

To avoid fire and ruined supplies, the area under the

fryer should not be used to store supplies.

To prevent severe burns from splashing hot shortening,

position and install fryer to prevent tipping or move-

ment. Restraining ties may be used for stabilization.

For proper operation, level the fryer from side to side and front to

back, using level on the flat areas around the frypot collar.

FAILURE TO FOLLOW THESE LEVELING

INSTRUCTIONS CAN RESULT IN SHORTENING

OVERFLOWING THE FRYPOT WHICH COULD

CAUSE SERIOUS BURNS, PERSONAL INJURY,

FIRE AND/OR PROPERTY DAMAGE.

2-5 503

2-3. SELECTING THE FRYER

LOCATION

2-4. LEVELING THE FRYER

Model PFE- 591

2-5. VENTILATION OF FRYER The fryer should be located with provision for venting into

adequate exhaust hood or ventilation system. This is essential

to permit efficient removal of steam exhaust and frying odors.

Special precaution must be taken in designing an exhaust canopy to

avoid interference with the operation of the fryer. We recommend

you consult a local ventilation or heating company to help in design-

ing an adequate system.

Ventilation must conform to local, state, and national codes.

Consult your local fire department or building authorities.

2-6. ELECTRICAL The electric fryer requires 208 or 240 volt, three phase, 50/60

REQUIREMENTS Hertz service. The power cord may be already attached to the

fryer, or provided at installation. Check the data plate mounted just

above the lid, on the left side of the back shroud, to determine the

correct power supply.

This fryer

must be adequately and safely grounded

(earthed) or electrical shock could result. Refer to local

electrical codes for correct grounding (earthing) proce-

dures or in absence of local codes, with The National

Electrical Code, ANSI/NFPA No. 70-(the current edi-

tion). In Canada, all electrical connections are to be

made in accordance with CSA C22.1, Canadian Electri-

cal Code Part 1, and/or local codes.

To avoid electrical shock, this appliance must be

equipped with an external circuit breaker which will

disconnect all ungrounded (unearthed) conductors. The

main power switch on this appliance does

not disconnect

all line conductors.

A separate disconnect switch with proper capacity fuses or break-

ers must be installed at a convenient location between the fryer and

the power source. It should be an insulated copper conductor

rated for 600 volts and 90

C. For runs longer than 50 feet

(15.24 m), use the next larger wire size.

706 2-6

Model PFE- 591

2-7. INTERNATIONAL Units being used outside the United States may not be shipped

ELECTRICAL with the power cord attached to the unit because of the different

REQUIREMENTS wiring codes. The fryers are available from the factory wired for

208, 240, 380 and 415 volts, 3 phase, 50 Hertz service. A terminal

block is mounted inside the fryer for the cable wiring. A decal on

the inside of the right side panel will help in the wiring of the unit.

CE units require a minimum wire size of 4mm to be wired to

the terminal block. If a flexible power cord is used, it must be

HO7RN type.

To install the power cord, follow these procedures:

1. Remove the right side panel of the unit.

2. Install the cord, with a strain relief, to the junction box.

3. Attach the wires to the terminal block according to the wiring

diagram on the side panel.

4. Pull the slack out of the cord and thread it down through the

the clamp on the frame, at the rear, left leg of fryer. Then run

the cable under the frame and out the rear of the fryer, so it

doesn’t interfere with the filter drain pan.

The filter drain pan must be as far back under fryer as

it will go, and the cover in place. Be sure the hole in the

cover lines up with the drain before opening the drain.

Failure to follow these instructions causes splashing of

shortening and could result in personal injury.

5. Wiring the fryer is now complete.

2-7 703

Model PFE- 591

BOIL-OVER PREVENTION IN HENNY PENNY COOKERS

FAILURE TO FOLLOW THESE INSTRUCTIONS CAN RESULT IN SHORTENING

OVERFLOWING THE FRYPOT WHICH COULD CAUSE SERIOUS BURNS,

PERSONAL INJURY. FIRE AND/OR PROPERTY DAMAGE.

• THE SHORTENING MAY BE STIRRED

ONLY DURING THE MORNING

START UP PROCEDURE.

DO NOT STIR THE SHORTENING AT ANY

OTHER TIME.

• FILTER THE SHORTENING AT LEAST TWICE A DAY.

• FILTER ONLY WHEN SHORTENING IS BELOW 275

°F (135°C).

• BRUSH ALL CRACKLINGS FROM FRYPOT SURFACES AND THE COLD

ZONE DURING THE FILTERING PROCESS.

• MAKE SURE THE FRYER IS LEVEL.

• BE CERTAIN THE SHORTENING IS NEVER ABOVE THE UPPER FRYPOT

“FILL” LINE.

• BE CERTAIN THAT THE GAS CONTROL VALVE AND BURNERS ARE

PROPERLY ADJUSTED. (GAS UNITS ONLY)

• USE RECOMMENDED LOAD SIZE

FOR ADDITIONAL INFORMATION ON THESE INSTRUCTIONS, REFER TO THE

HENNY PENNY OPERATOR MANUAL AND THE KFC STANDARDS LIBRARY.

FOR ASSISTANCE CALL THE HENNY PENNY SERVICE DEPARTMENT AT

1-800-417-8405.

1-937-456-8405

703 2-8

Model PFE- 591

3-1. OPERATING COMPONENTS

Frypot This reservoir holds the cooking shortening, and is designed to

accommodate the heating elements, 8 head of product and an

adequate cold zone for collection of cracklings

Carrier This stainless steel carrier consists of five racks, containing the food

product during and after frying

Lid Gasket Provides the pressure seal for the frypot chamber

Deadweight assembly The deadweight style operating pressure relief valve is used to

maintain a constant level of steam pressure within the frypot;

any excess steam pressure is vented through the exhaust stack;

remove the deadweight cap, and clean the cap, deadweight, and

deadweight orifice once a day; see Preventive Maintenance

Section

Failure to clean the deadweight assembly daily could

result in the fryer building too much pressure. Severe

injuries and burns could result.

Safety Relief Valve An ASME approved spring loaded valve set at 14.5 psi

(999 mbar); in the event the operation valve becomes obstructed,

this safety valve will release excess pressure, keeping the frypot

chamber at 14.5 psi (999 mbar);iIf this occurs, turn the COOK/

PUMP switch to the OFF position to release all pressure from the

frypot

If safety relief valve activates, turn main power switch

to the OFF position. To avoid serious burns and

injuries, have fryer serviced before next use.

Safety Relief Valve Ring

SEVERE BURNS FROM THE STEAM WILL RESULT.

703 3-1

SECTION 3. OPERATION

Model PFE- 591

3-1. OPERATING COMPONENTS

(Continued)

Pressure Gauge Indicates the pressure inside the frypot

Solenoid Valve An electromechanical device that causes pressure to be held in the

frypot

The valve closes at the beginning of the Cook Cycle and opens

automatically at the end of the Cook Cycle; if this valve should

become dirty or the teflon seat nicked, pressure will not build and it

must be repaired per the Maintenance Section of the Technical

Manual

Drain Valve A two-way ball valve, normally in the closed position; turn the

handle to drain the shortening from the frypot into the filter drain

pan

DO NOT OPEN THE DRAIN VALVE WHILE

FRYPOT IS UNDER PRESSURE. HOT SHORTEN-

ING WILL EXHAUST FROM THIS VALVE, AND

SEVERE BURNS WILL RESULT.

Drain Interlock Switch A microswitch that provides protection for the frypot in the event an

operator inadvertently drains the shortening from the frypot while

the main switch is in the COOK position; the switch is designed to

automatically shut off the heat when the drain valve is opened

Condensation Drain Pan The collection point for the condensation formed within the steam

exhaust system; it must be removed and emptied periodically,

usually daily

Shortening Mixing System Ensures the shortening is properly mixed to prevent an accumulation

of moisture, causing boiling action in the frypot; the filter pump is

activated by the controls, at preset intervals, to mix the shortening

Lid Latch A mechanical catch on the front of the lid which engages a bracket

on the front of the frypot; this device holds the lid down while the lid

is being locked into place, but is not meant to hold pressure in the

frypot

3-2 703

Model PFE- 591

3-1. OPERATING COMPONENTS

(Continued)

High Temperature Limit This is a safety component that senses the temperature of the

shortening; if the temperature of the shortening exceeds

420°F (212°C), this control opens and shuts off the heat

to the frypot; when the temperature of the shortening drops

to a safe operation limit, the control must be manually reset by

pressing the red reset button, located under the control panel, in the

right, front of the fryer

Air Valve Pumps air into the shortening, periodically, to keep the shortening at

a uniform temperature; this only functions when the unit has been

sitting idle for a period of time, and when heating upfrom a cold

start

Filter Drain Pan The removable pan that houses the filter and catches the shortening

when it is drained from the frypot; also used to remove anddiscard

old shortening

When hot shortening is in this pan, use extreme care to

avoid burns.

Filter Union Connects the filter to the filter pump, and allows easy removal of the

filter and drain pan

Fuses A protective device which breaks the circuit when the current

exceeds the rated value

403 3-3

Model PFE- 591

To close lid:

1. Lower the lid until lid latches into place.

2. Pull lid handle forward until it stops.

3. Lift up on the lid handle until it stops.

4. Bring lid handle out towards you until it stops.

5. Push lid handle down, locking lid in place.

LID MUST BE LATCHED PROPERLY, OR PRESSUR-

IZED SHORTENING AND STEAM MAY ESCAPE

FRYPOT. SEVERE BURNS WILL RESULT.

TO AVOID SERIOUS PERSONAL INJURY, DO NOT

OPERATE WITHOUT LID COVER IN PLACE AND

ALL COMPONENTS INSTALLED.

TO AVOID SERIOUS PERSONAL INJURY, DO NOT

TAMPER WITH ANY COMPONENT OF LID

LOCKING MECHANISM.

3-2. LID OPERATION

3-4 703

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Henny Penny PFE-591 Operating instructions

Brand: Henny Penny

Model: PFE-591

Category: Deep fryers

Type: Operating instructions

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Henny Penny PFE-591 Operating instructions

Henny Penny PFE-591 Operating instructions

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