500 600 561 OM FM05 011C 2 05.P65 PFE PFG Ops Manual Electro Mech

User Manual: 600

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Henny Penny
Pressure Fryers
Model 500
Model 561
Model 600

OPERATOR’S MANUAL

Model 500/561/600

LIMITED WARRANTY FOR HENNY PENNY APPLIANCES
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 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. To validate this
warranty, the registration card for the appliance must be mailed to Henny Penny within ten (10) days after
installation.
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 and 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 INCIDENTAL 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 EXPRESSLY IN LIEU OF ALL OTHER WARRANTIES, EXPRESS OR
IMPLIED, INCLUDING MERCHANTABILITY AND FITNESS, AND ALL OTHER WARRANTIES ARE
EXCLUDED. HENNY PENNY NEITHER ASSUMES NOR AUTHORIZES ANY PERSON TO ASSUME
FOR IT ANY OTHER OBLIGATION OR LIABILITY.

FM05-011-C
Revised 02-23-05

Model 500/561/600

This manual should be retained in a convenient location for future reference.
A wiring diagram for this appliance is located on the rear shroud cover of the control panel.
Post in a prominent location, instructions to be followed if user smells gas. This information
should be obtained by consulting the local gas supplier.
Do not obstruct the flow of combustion and ventilation air. Adequate clearance must be left all
around appliance for sufficient air to the combustion chamber.
The Model 600 Fryer is equipped with a continuous pilot. But Fryer can not be operated without
electric power. Fryer will automatically return to normal operation when power is restored.

Keep appliance area free and clear from combustibles.

Improper installation, adjustment, alteration, service, or maintenance can cause property
damage, injury, or death. Read the installation, operating, and maintenance
instructions thoroughly before installing or servicing this equipment.

DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS
AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE. FIRE OR
EXPLOSION COULD RESULT.

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Model 500/561/600

Technical Data for CE Marked Products
Nominal Heat Input:
(Net)

Natural (I2H) = 21.1 KW (72,000 Btu/h)
Natural (I2E) = 21.1 KW (72,000 Btu/h)
Natural (I2E+) = 21.1 KW (72,000 Btu/h)
Natural (I2L) = 21.1 KW (72,000 Btu/h)
Liquid Propane (I3P) = 21.1 KW (72,000 Btu/h)

Nominal Heat Input:
(Gross)

Natural (I2H) = 23.4 KW (80,000 Btu/h)
Natural (I2E) = 23.4 KW (80,000 Btu/h)
Natural (I2E+) = 23.4 KW (80,000 Btu/h)
Natural (I2L) = 23.4 KW (80,000 Btu/h)
Liquid Propane (I3P) = 22.9 KW (78,000 Btu/h)

Supply Pressure:

Natural (I2H) = 20 mbar
Natural (I2E) = 20 mbar
Natural (I2E+) = 20/25 mbar
Natural (I2L) = 25 mbar
Liquid Propane (I3P) = 30 mbar
Liquid Propane (I3P) = 37 mbar
Liquid Propane (I3P) = 50 mbar

Test Point Pressure:

Natural (I2H) = 8.7 mbar
Natural (I2E) = 8.7 mbar
Natural (I2E+) = 8.7/10 mbar
Natural (I2L) = 10 mbar
Liquid Propane (I3P) = 25 mbar

Injector Size:

Natural (I2H) = 1.04 mm
Natural (I2E) = 1.04 mm
Natural (I2E+) = 1.04 mm
Natural (I2L) = 1.04 mm
Liquid Propane (I3P) = 0.66 mm

Restrictor Size:

Natural (I2E+) = 4.1 mm

This appliance must be installed in accordance with the manufacturer’s instructions and the regulations in force
and only used in a suitably ventilated location. Read the instructions fully before installing or using the appliance.

Model 500/561/600

TABLE OF CONTENTS
Section
Section 1. INTRODUCTION .......................................................................................................
1-1. Pressure Fryer .....................................................................................................
1-2. Proper Care ........................................................................................................
1-3. Assistance ...........................................................................................................
1-4. Model Variations .................................................................................................
1-5. Safety .................................................................................................................

Page
1-1
1-1
1-1
1-1
1-1
1-2

Section 2. INSTALLATION ......................................................................................................... 2-1
2-1. Introduction ......................................................................................................... 2-1
2-2. Unpacking Instructions ........................................................................................ 2-1
2-3. Selecting the Fryer Location ................................................................................ 2-3
2-4 Leveling the Fryer ................................................................................................ 2-3
2-5. Ventilation of Fryer .............................................................................................. 2-4
2-6. Gas Supply ......................................................................................................... 2-5
2-7. Gas Piping ........................................................................................................... 2-6
2-8. Gas Leak Test ..................................................................................................... 2-9
2-9. Gas Pressure Regulator Setting ............................................................................ 2-9
2-10. Gas Pilot & Burner Lighting and Shutdown Procedure .......................................... 2-9
2-11. Pilot Flame Adjustment ........................................................................................ 2-10
2-12. Pressure Regulator Adjustment (Gas Only) ........................................................... 2-11
2-13. Electrical Requirements (Electric Fryer)................................................................ 2-11
2-14. Electrical Requirements (Gas Fryer) ..................................................................... 2-12
2-15. Testing the Fryer .................................................................................................. 2-12
2-16. Control Panel Settings ......................................................................................... 2-12
2-17. Checking the Heating Elements (Electric Fryer) .................................................... 2-13
2-18. Checking the Timer.............................................................................................. 2-13
2-19. Checking the Filter Pump ..................................................................................... 2-14
2-20. Motor Bearings ................................................................................................... 2-14
2-21. Final Installation Check - Test Frying ................................................................... 2-15
2-22. Operational Checks ............................................................................................. 2-16
Section 3. OPERATING INSTRUCTIONS .................................................................................. 3-1
3-1. Operating Components ........................................................................................ 3-1
3-2. Start-Up (Preheat) Procedures ............................................................................ 3-8
3-3. Filling or Adding Shortening ................................................................................ 3-9
3-4. Care of the Shortening ......................................................................................... 3-10
3-5. Frying Procedure ................................................................................................. 3-11

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TABLE OF CONTENTS (Continued)
Section

Page

Section 3. OPERATING INSTRUCTIONS (Continued)
3-6. Regular Maintenance Schedule ............................................................................ 3-16
3-7. Filter Pump Motor Protector - Manual Reset ....................................................... 3-16
3-8. Filtering of Shortening .......................................................................................... 3-17
3-9. Cleaning the Optional Crumb Pan ........................................................................ 3-21
3-10. Filter Pump Problem Prevention ........................................................................... 3-22
3-11. Changing the Filter Envelope ................................................................................ 3-22
3-12. Changing the Charcoal Filter ................................................................................ 3-25
3-13. Cleaning the Frypot ............................................................................................. 3-26
3-14. Cleaning the Deadweight Assembly ...................................................................... 3-29
3-15. Night Closing Procedures .................................................................................... 3-30
3-16. Operating Instructions for Optional Direct-Connect Shortening System ................. 3-31
3-17. Reversing the Lid Gasket ..................................................................................... 3-32
3-18. Lid Lubrication .................................................................................................... 3-33
3-19. Limit Stop Adjustment ......................................................................................... 3-34
3-20. Cleaning the Safety Relief Valve ........................................................................... 3-35
3-21. Check & Tighten Element Spreader Bars (Models 500 & 561 only) ..................... 3-36
3-22. Seasonal Shutdown ............................................................................................. 3-37
3-23. Cut-Up Fried Chicken ......................................................................................... 3-37
3-24. Chicken Quarters ................................................................................................ 3-38
3-25. Barbecued Chicken ............................................................................................. 3-38
3-26. Fried Pork Chops/Veal Cutlets ............................................................................ 3-38
3-27. Barbecued Pork Chops ....................................................................................... 3-38
3-28. Barbecued Ribs ................................................................................................... 3-38
3-29. Top Sirloin Steak and Filet Mignon ...................................................................... 3-39
3-30. Fish Filets ............................................................................................................ 3-39
3-31. Frog Legs ........................................................................................................... 3-39
3-32. Oysters ............................................................................................................... 3-39
3-33. Shrimp ................................................................................................................ 3-39
3-34. Rock Lobster Tail ................................................................................................ 3-40
3-35. Potatoes .............................................................................................................. 3-40
3-36. Corn on the Cob ................................................................................................. 3-40
3-37. Cauliflower .......................................................................................................... 3-40
Section 4. TROUBLESHOOTING ............................................................................................... 4-1
4-1. Troubleshooting Guide ......................................................................................... 4-1
GLOSSARY ................................................................................................................ G-1
Distributors List - Domestic and International

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Model 500/561/600

SECTION 1. INTRODUCTION

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 commercial
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. This 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
exclusive deadweight assembly vents excess steam from the pot and
maintains constant low, live steam pressure.

Heat

Heat generated is another important factor of the pressure fryer. The
normal suggested frying operation is between 315 and 325°F. This
results in energy savings and extends the frying life of the shortening.
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 the 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 conventional open-type
fryer.

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 Henny
Penny distributor in your area, call Henny Penny Corp.
1-800-417-8405 toll free or 1-937-456-8405, or go online to the
Henny Penny Web site at www.hennypenny.com.

1-4. MODEL VARIATIONS

This manual covers both gas and electric models, as well as, various
options and major accessories. Where information pertains to only
one model, it is so noted.

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Model 500/561/600

1-5. SAFETY

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.

1-2

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Model 500/561/600

SECTION 2. INSTALLATION
This section provides the installation instructions for the electric and
gas models of Henny Penny Pressure Fryers.

2-1. INTRODUCTION

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.

The fryer is shipped bolted to a wooden base and covered
with a cardboard container. Both gas and electric models
are shipped completely assembled. If ordered, optional
casters are packaged and shipped separately.

2-2. UNPACKING
INSTRUCTIONS

1. Cut the band from around the bottom of the carton.

Any shipping damage should be noted in the presence of the
delivery agent and signed prior to his or her departure.
2. Lift the carton from the fryer.
Step 2
3. Open the lid of the fryer and remove the basket plus
all accessories.

4. Lay the fryer on its side, resting it in supports.

Take care when moving the fryer to prevent personal injury.
The fryer weighs approximately 300 lbs. (136 kgs).
Step 4
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Model 500/561/600

2-2. UNPACKING
INSTRUCTIONS (Continued)
5. Remove the four leg bolts from the wooden shipping base.
Remove and discard the wooden base.

Cap

6. Thread the shipping bolts back into the legs to provide leveling
adjustment feet. If ordered, install casters into the legs, with the
locking casters in front.
7. Place fryer in an upright position.
8. Prepare the deadweight assembly for operation:
Step 8

The metal shipping support is placed within the deadweight
assembly housing to protect the deadweight orifice and
deadweight during shipment. This support must be removed
prior to installation and start-up.
a.

Unscrew the deadweight cap.

Remove the round deadweight.

Remove and discard the shipping support.

Clean the deadweight orifice with a dry cloth.

Replace the deadweight and secure the deadweight cap.

9. Open lid and remove packing and racks from inside of frypot.
10. Remove the protective paper from the fryer cabinet.
It is necessary to clean exterior surface with a damp cloth.

2-2

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Model 500/561/600

2-3. SELECTING THE FRYER
LOCATION

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 assembly 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. Also, at
least 6 inches (15.24 cm) around the base of the gas units is needed
for proper air supply to the combustion chamber.

To avoid a fire, install the gas fryer with minimum clearance from all combustible and noncombustible materials,
6 inches (15.24 cm) from side and 6 inches (15.24 cm)
from back. If installed properly, the gas fryer is designed
for operation on combustible floors and adjacent to
combustible walls.
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 movement. Restraining ties may be used for stabilization.
2-4. LEVELING THE FRYER

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.

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Model 500/561/600

2-5. VENTILATION OF FRYER

The fryer must be located with provision for venting into
adequate exhaust hood or ventilation system. This is essential
to permit efficient removal of the flue gases 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 designing an adequate system.

Ventilation must conform to local, state, and national codes.
Consult your local fire department or building authorities.

When installing the gas fryer do not attach an extension to
the gas flue exhaust stack. This may impair proper operation of the burner, causing malfunctions and possible
negative backdraft.

2-4

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Model 500/561/600

2-6. GAS SUPPLY

The gas fryer is factory available for either natural or propane gas.
Check the data plate on the right side panel of the cabinet to determine the proper gas supply requirements. The minimum supply for
natural gas is 7 inches water column (1.7 kPa), and 10 inches water
column (2.49 kPa) for propane.

Do not attempt to use any gas other than that specified
on the data plate. Conversion kits can be installed by
your distributor if required. Incorrect gas supply could
cause an explosion or fire resulting in severe injuries
and/or property damage.

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Model 500/561/600

2-7. GAS PIPING

Please refer below for the recommended hookup of the fryer to
main gas line supply.

To avoid possible serious personal injury:
•

Installation must conform with American National
Standard Z223.1-Latest Edition National Fuel Gas
Code and the local municipal building codes.
In Canada, installation must be in accordance with
Standard CSA Bl49-1&2, Installation Codes Gas
Burning Appliances and local codes. In Australia,
installation must conform to Australian requirements.
•
The fryer and its manual shutoff valve must be
disconnected from the gas supply piping system
during any pressure testing of that system at test
pressures in excess of 1/2 psig (3.45 kPa)
(34.47 mbar).
•
The fryer must be isolated from the gas supply
piping system by closing its manual shutoff
valve during any pressure testing of the gas supply
piping system at test pressures equal to or less than
1/2 psig. (3.45 kPa) (34.47 mbar).
•
A standard 1/2 inch, black steel pipe and malleable
fittings should be used for gas service connections.
•
Do not use cast iron fittings.
•
Although 1/2 inch size pipe is recommended, piping
should be of adequate size and installed to provide
a supply of gas sufficient to meet the maximum
demand without undue loss of pressure between the
meter and the fryer. The pressure loss in the piping
system should not exceed 0.3 inch water column
(0.747 mbar).
Provisions should be made for moving the fryer for
cleaning and servicing. This may be accomplished by:
1. Installing a manual gas shutoff valve and a disconnect
union, or
2. Installing a heavy duty design A.G.A. certified
connector which complies with the Standard for
Connectors for Moveable Gas Appliances, ANSI Z21.6,
or CAN/CSA 6.16 with a quick disconnect coupling
2-6

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Model 500/561/600

2-7. GAS PIPING
(Continued)

(Henny Penny Part No. 19921), which complies with
ANSI standard Z21.41, or CAN 1-6.9. Also adequate
means must be provided to limit the movement of the
fryer without depending on the connector and quickdisconnect device or its associated piping to limit the
fryer movement.
3. See the illustration on following page for the proper connections of the flexible gas line and cable restraint.

The cable restraint limits the distance the fryer can be
pulled from the wall. For cleaning and servicing the fryer,
the cable must be unsnapped from the unit and the flexible
gas line disconnected. This will allow better access to all
sides of the fryer. The gas line and cable restraint must be
reconnected once the cleaning and servicing is complete.

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Model 500/561/600

2-7. GAS PIPING (Continued)

2-8

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Model 500/561/600

2.8

GAS LEAK TEST
Prior to turning the gas supply on, be sure the gas valve knob
on the gas control valve is in the OFF position.
After the piping and fittings have been installed, check for gas leaks. A
simple checking method is to turn on the gas and brush all connections
with a soap solution. If bubbles occur, it indicates escaping gas. In this
event, the piping connection must be redone.

To avoid fire or explosion, never use a lighted match or
open flame to test for gas leaks. Ignited gas could
result in severe personal injury and/or property
damage.
2-9.

GAS PRESSURE
REGULATOR SETTING

The gas pressure regulator on the automatic gas valve
is factory set as follows:
Natural: 3.5 inches water column (0.87 kPa)
Propane: 10.0 inches water column (2.49 kPa)

The gas pressure regulator has been set by Henny Penny and
is not to be adjusted by the user.
2-10. GAS PILOT & BURNER
LIGHTING AND
SHUTDOWN
PROCEDURE

Lighting Procedure
The gas valve knob has a dual function:
a. Complete control of gas to the pilot and main burner.
b. When in the pilot position, it is the reset mechanism for the
automatic pilot.
1. Turn main power switch to OFF position.
2. Partially depress and turn the control gas valve knob to the OFF
position.
3. Wait a sufficient length of time to allow any gas which may have
accumulated in the burner compartment to escape (at least 5
minutes).
4. Turn thermostat knob to the lowest setting.
5. Turn the gas valve knob to the PILOT position.

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Model 500/561/600

2-10. GAS PILOT & BURNER
LIGHTING AND
SHUTDOWN
PROCEDURE (Continued)

6. Depress and hold gas valve knob while lighting the pilot. Allow
the pilot to burn approximately 30 seconds before releasing the
gas valve knob. The pilot should remain lighted.

If the pilot does not remain lighted, repeat steps 2 and 3,
allowing a longer period of time before releasing the gas valve
knob.
7. Turn the gas valve knob to the ON position.
8. With the lid open, turn the thermostat to a setting of 200°F.
9. Turn main power switch to ON position.
10. Listen for the gas burner ignition.
Step 6

• It will be an audible sound due to the gas igniting at the gas
jets within the burner.

Do not leave the thermostat on for more than 10 seconds
without shortening in the frypot or damage to the frypot
may result.
11. The frypot should be cleaned per the instructions in section 3.
12. The frypot must be filled to the proper level with shortening.
Refer to Filling or Adding Shortening Section.
13. The fryer is now ready for operation.
14. Turn the thermostat dial to the desired temperature.
Shutdown Procedure
1. Turn main power switch to OFF.
2. Depress the gas control valve knob lightly and turn to the OFF
position.

2-11. PILOT FLAME
ADJUSTMENT

2-10

The pilot flame is preset at the factory. If adjustment is necessary,
contact your local independent Henny Penny distributor.

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Model 500/561/600

2-12. PRESSURE
REGULATOR
ADJUSTMENT
(GAS ONLY)

The gas regulator is preset at the factory at 3.5 inch water column
(0.87 kPa) for natural gas (10.0 inch (2.49 kPa) for propane). If
adjustment is necessary, contact your local independent Henny Penny
distributor.

2-13. ELECTRICAL
REQUIREMENTS
(ELECTRIC FRYER)

The electric fryer is available from the factory wired for 208, 220/240,
or 440/480 volts, single or three phase, 60 Hertz service. The proper
power service cable must be ordered as an accessory or provided at
installation. Check the data plate on the inside of the fryer door 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) procedures or in
absence of local codes, with The National Electrical Code,
ANSI/NFPA No. 70-(the current edition). In Canada, all
electrical connections are to be made in accordance with CSA
C22.1, Canadian Electrical 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.
The field supply wiring to the fryer should be of the size indicated in the
data table. 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 size wire.
Data Table
Supply Wiring and Fusing for Electric Fryer
Volts
208
208
208
208
220/240
220/240
220/240
220/240
440/480
440/480
703

Phase
Single
Single
Three
Three
Single
Single
Three
Three
Three
Three

KW
11.25
13.50
11.25
13.50
11.25
13.50
11.25
13.50
11.25
13.50

Amps
54
65
31
38
51/56
56/61
30/32
33/35
13/14
18/16

Supply
Wire
Size
4
2
8
6
4/4
4/3
8/8
6/6
12/12
12/12

Min.
Fuse
Size
70
90
40
50
70/70
70/80
40/40
50/50
20/20
20/20
2-11

Model 500/561/600

2-14. ELECTRICAL
REQUIREMENTS
(GAS FRYER)

The gas fryer requires 120-volt, single-phase, 60-Hertz, 10-amp,
3-wire grounded (earthed) service, or 230-volt, single-phase, 50-Hz,
5 amp, 1 phase service. The 120-volt gas fryer is factory equipped
with a grounded (earthed) cord and plug for your protection against
shock, and should be plugged into a three prong grounded (earthed)
receptacle. Do not cut or remove grounding (earthing) prong. A
wiring diagram is located behind the right side panel, and can be
accessed by removing the side panel. The 230-volt plug must conform
to all local, state, and national codes.

Do not disconnect the ground (earth) plug. This fryer
MUST be adequately and safely grounded (earthed) or
electrical shock could result. Refer to local electrical
codes for correct grounding (earthing) procedures or in
absence of local codes, with The National Electrical Code,
ANSI/NFPA No. 70-(the current edition). In Canada, all
electrical connections are to be made in accordance with
CSA C22.1, Canadian Electrical 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.

2-15. TESTING THE FRYER

Each Henny Penny pressure fryer was completely checked and tested
prior to shipment. However, it is good practice to check the unit again
after installation. Refer to the following sections for testing procedures.

Any deviation from the described testing procedures may
result in damage to the fryer.
2-16. CONTROL PANEL
SETTINGS

1. Move all switches and controls to the OFF position.
2. Raise the lid.
3. Remove all items including basket from the frypot.
4. Turn on the main power supply to the fryer using
the main circuit breaker.
5. Move the main power switch on the fryer control
panel to the POWER position.
Step 5

2-12

• The RED indicator light will illuminate showing
power is present at the fryer.

703

Model 500/561/600

2-17. CHECKING THE
HEATING ELEMENTS
(ELECTRIC FRYERS)

1. Place a cool, damp cloth on the heating elements.
2. With the lid open, momentarily turn the thermostat to a setting of
200°F (93°C).

Do not leave the thermostat on for more than 10
seconds when the elements are not covered
with shortening or the elements might be damaged.

3. Remove the cloth and check for warmth.
Step 1
Do not touch the heating elements with your
fingers or hands, or severe burns will result.
4. If the cloth is warm, the heating elements are functioning.
5. If the heating elements are OK, clean the frypot per Frypot
Cleaning Section.
6. Fill frypot with shortening per Filling and Adding Shortening
Section.
1. Turn the timer knob until the black arrow reaches
three minutes.

2-18. CHECKING THE
TIMER
BLACK INDICATOR

RED INDICATOR

2. Move the timer switch to the ON position.
• When the switch is turned on, you will hear a
metallic click sound from the solenoid valve
(item 20, figure 3-l). This sound tells you the
valve is energized and in the closed operating
position.
• The timer indicator light will illuminate.
• The red arrow will move toward 0.

Step 2
SWITCH

703

LAMP INDICATOR

2-13

Model 500/561/600

3. When the red arrow reaches 0:

2-18. CHECKING THE
TIMER (Continued)

• A buzzer will sound.
• The timer indicator light will go off.
• You will once again hear the metallic click
sound from the solenoid valve. This will indicate
it has de-energized and is in the open position.
4. Move the timer switch to the OFF position.
• The buzzer will stop.
• The red arrow will return to the original time set - in
this case, three (3) minutes.

2-19. CHECKING THE
FILTER PUMP

Use the following testing procedure on new or cold fryers.
1. Open the front door of the fryer.
2. Loosen the filter union connection.
3. Turn the main power switch to the PUMP position.
Open the filter valve. You will hear the electric
motor running.

Only run the pump for a few seconds or damage to the
pump could result.
Step 4
2-20. MOTOR BEARINGS

4. Place your thumb over the open filter union flare. You should feel
suction. Close the filter valve. Turn off the pump.
The electric motor bearings are permanently lubricated. DO NOT
LUBRICATE.
This completes the testing cycle. If any of the functions did not occur,
recheck the installation. If a problem persists, refer to other sections of
this manual or call an authorized Henny Penny distributor.

2-14

703

Model 500/561/600

2-21. FINAL INSTALLATION
CHECK - TEST
FRYING

The final check to ensure a proper installation involves test frying. This
gives the installer an opportunity to observe the actual cooking operation of the pressure fryer.

Before the actual cooking operation and adding shortening to
the frypot, be sure frypot, filter screen assembly, and drain pan
are cleaned. Filter screen assembly and drain pan should be
cleaned with soap and hot water and thoroughly dried before
reassembling. At this time, the frypot should also be cleaned.
Refer to Cleaning the Frypot Section.
1. Set the thermostat knob at 320°F.
• The temperature indicator light will go off when the shortening is
up to the temperature setting.
2. Set the main timer to eight minutes.
3. Cut up 3 to 5 pounds of unpeeled potatoes into 1/2-inch to
3/4-inch wedges.
4. Place the wedges in a pan of water.
Step 5

5. Drain off the water and bread the wedges - breading is normally
available at the store.
6. Thoroughly stir the shortening for even heating.
7. Place the standard fry basket into the frypot.
8. Carefully drop the breaded wedges into the hot shortening.

Use care to prevent splashing hot shortening. Severe
burns can result.
Step 8
Lower basket into shortening before adding potato wedges, to
avoid the breaded potato wedges from sticking together.

703

2-15

Model 500/561/600

2-21. FINAL INSTALLATION
CHECK - TEST
FRYING (Continued)

Step 9
LID MUST BE LATCHED PROPERLY OR PRESSURIZED SHORTENING AND STEAM MAY ESCAPE
FRYPOT. SEVERE BURNS WILL RESULT.
9. Close the lid. Be sure the lid has been securely latched.
10. Turn the spindle clockwise until the lid is securely
sealed. The two red knobs should line up in front.
11. Turn main timer on.
Step 10

2-22. OPERATIONAL
CHECKS

You have completed the steps to start the cooking process.
The following operations should be observed.
1. Check to see that the indicator needle in the pressure gauge is
reading in the Operating Zone.
• If pressure does not build, contact your local Henny
Penny service office.
2. Check the drain valve and filter valve for leaks.
3. At the end of eight minutes:
• The timer buzzer will sound.
• The fryer will automatically depressurize.

2-16

703

Model 500/561/600

2-22. OPERATIONAL
CHECKS (Continued)

4. Turn the timer switch to the OFF position.
• The red arrow will reset to the previous time setting, in
this case, 8 minutes.
5. When all the steam pressure has exhausted (observe pressure
gauge) open the lid.

6. Hang the fry basket on the side of the pot to drain.
7. After draining 3-5 seconds, dump potato wedges on
a tray.
8. Replace the fry basket back into the shortening.
If all the above functions have performed satisfactorily, the fryer is
ready for operation.
Step 6

803

2-17

Model 500/561/600

THIS
PAGE
INTENTIONALLY
LEFT
BLANK.

2-18

503

Model 500/561/600

SECTION 3. OPERATING INSTRUCTIONS
3-1. OPERATING COMPONENTS The images at the end of this section, identify all the operator controls
and the major components of the pressure fryer.
Item

Description

Main Power Switch
(POWER/OFF/PUMP)

A three-way switch with center OFF position; move the switch to
the POWER position (left) to operate the fryer; move the switch to
the PUMP position (right) to operate the filter pump; certain prior
conditions, covered later in this section, must be met before operating the filter pump

POWER Light

A light indicating the power switch is in the POWER position,
and the fryer is ready for use or is in use

PUMP Light

A light indicating the power switch is in the PUMP position, and
the filter pump is in use

Thermostat

An electromechanical device used to regulate temperature; turn the
knob to set the desired frying temperature

Temperature Light

A light indicating the shortening temperature is below the thermostat
temperature setting, and goes off when the shortening temperature
reaches the set temperature

Timer

An electromechanical device that controls the length of the frying
cycle; the timer controls the solenoid valve (item 20) and activates
the buzzer when the Cook Cycle is complete; turn the knob to set
the black arrow at the desired frying time; the red arrow resets
back to the black arrow when the ON/OFF switch is moved to
OFF

Timer/ON/OFF Switch

Move the switch to ON to start timer, and OFF to stop buzzer at
end of Cook Cycle; the switch automatically resets back to original
setting

Timer Light

A light indicating the timer is on

Frypot

Holds the cooking shortening and an adequate cold zone for
collection of cracklings

Lid Spring

Assists in raising the lid, and then holding it open (it is covered with
a shield)

703

Function

3-1

Model 500/561/600

3-1. OPERATING COMPONENTS
(Continued)
Item

Description

Function

Condensation Drain
Channel

This channels the moisture, that collects on the lid liner when the
lid is opened, into the drain line and prevents the moisture droplets
from falling into the shortening

Lid Gasket

Provides the pressure seal for the frypot chamber

Lid Latch

A spring loaded latch that provides a positive latch to hold the lid
closed; this latch, along with the spindle assembly and lid gasket,
provides a pressure sealed frypot chamber

Spindle Assembly

An assembly that is tightened after the lid is latched, and applies
pressure to the top of the lid; the lid gasket then applies pressure
against the frypot rim; after building one pound of internal pressure,
the lid liner pushes a locking pin up into the locking collar, preventing the spindle from being turned while the frypot is pressurized

Lid Limit Stop

A threaded adjustable collar used to obtain the proper
tightness between the lid gasket and the frypot rim; done by
controlling the number of clockwise rotations of the spindle

Deadweight
Assembly

This deadweight style, pressure relief valve maintains a constant
level of steam pressure within the frypot; excess steam is vented
through the exhaust stack

Failure to clean the deadweight assembly daily could
result in the fryer building too much pressure. Severe
injuries and burns could result.
17

Safety Relief Valve

This is an ASME approved spring loaded valve, set at 14.5 psi; if
the deadweight assembly is clogged, this safety valve releases
excess pressure, keeping the frypot chamber at 14.5 psi
(999 mbar); if this occurs, turn the main power switch to OFF 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.
3-2

703

Model 500/561/600

3-1. OPERATING COMPONENTS
(Continued)
Item
Description
18

Function

Safety Relief Valve Ring

DO NOT PULL THIS RING. SEVERE BURNS FROM
THE STEAM WILL RESULT.
19

Pressure Gauge

Indicates the pressure inside the frypot

Solenoid Valve

An electromechanical device that causes pressure to be held in the
frypot; the solenoid valve closes at the beginning of the Cook Cycle
and is opened automatically by the timer at the end of the Cook
Cycle; if this valve becomes dirty or the teflon seat nicked, pressure
will not build up and it must be repaired

Drain Valve (Only the
Handle is Shown)

A two-way ball valve that is normally close; 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 SHORTENING WILL
EXHAUST AND SEVERE BURNS WILL RESULT.
22

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 power switch is on; the switch automatically shuts off the
heat when the drain valve is opened

Filter Drain Pan

The removable pan that houses the filter and catches the shortening
when it is drained from the frypot; it is also used to remove and
discard old shortening

When moving filter drain pan containing hot shortening,
use extreme care to avoid burns from hot surfaces or
splashing.

703

3-3

Model 500/561/600

3-1. OPERATING COMPONENTS
(Continued)
Item

Description

Function

Filter Union

Connects the filter to the filter pump, and allows easy removal of the
filter and drain pan

Filter Valve

When the power switch is in the PUMP position, this two-way
valve directs filtered shortening from the drain pan, back into the
frypot

Condensation Drain Line

A hose used to route the condensation collected within the steam
exhaust system, to the condensation pan

Condensation Drain Pan

The collection point for the condensation, formed within the steam
exhaust system; remove and empty periodically

Rinse Hose (Optional)

A hand-held hose used to rinse food particles from the frypot
into the filter pan; attaches to a quick disconnect fitting

Gas Control Valve (Gas
Models Only)

Controls the gas flow to the burner; the pilot is lit manually

High Temperature Limit

A control that senses the temperature of the shortening; if the
temperature of the shortening exceeds the safe operating limit, 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, behind the door

Gas

Electric

Fuses (Electric Models
Only)

A protective device which breaks the circuit when the current
exceeds the rated value

Contactors (Electric
Models Only)

Relays that route power to the heating elements; one relay is in
series with the high limit, the other one is in series with the controls;
the standard unit uses 2 electromechanical contactors, while the
computer controlled units have one electromechanical and one
mercury contactor

Circuit Breaker (Single
Phase Only)

Opens the electrical circuit, and removes power to elements

3-4

703

Model 500/561/600

14
17
20

ELECTRIC MODEL
Figure 3-1. Operating Controls

803

3-5

Model 500/561/600

12
11
10

6
7
4
1

5
8
3

29
25
28
22
26

23
21

GAS MODEL
Figure 3-2. Operating Controls
3-6

803

Model 500/561/600

Figure 3-6. Operating Controls
Figure 3-3. Operating Controls

Figure 3-4. Operating Controls

Figure 3-7. Operating Controls

30
33

Figure 3-5. Operating Controls
803

Figure 3-8. Operating Controls
3-7

Model 500/561/600

The following procedures should be followed on the initial start-up of
the fryer and each time the fryer is brought from a cold or shut-down
condition back into operation:

3-2. START-UP
(PREHEAT)
PROCEDURES

1. Check to see that all of the control switches are turned to the
OFF position.
2. Be sure the drain valve and filter valve are CLOSED.
3. Remove the fry basket from the frypot. Leave the lid up.
4. Fill the frypot to the level indicator line with shortening. Refer
to Filling and Adding Shortening Section.
VALVES CLOSED (ELECTRIC)

5. Connect power to the fryer.
6. On gas models, light the pilot. Refer to the Installation Section.
7. Move the main power switch to the position marked POWER.
8. Turn the thermostat knob to 325°F (163°C). The temperature
light will go on.
9. When the shortening temperature reaches 325°F (163°C) the
temperature light will go off.

VALVES CLOSED (GAS)

10. Thoroughly stir the shortening to stabilize the temperature
throughout. Make sure the shortening in the bottom of the pot
is agitated and evenly heated.
11. After the shortening temperature has stabilized for a minimum of
30 minutes, check the shortening temperature using a good deep
fat thermometer (Henny Penny part number 12106). If off more
than 5ºF, refer to the technical manual or call your local
independent Henny Penny distributor.

Step 10

3-8

703

Model 500/561/600

3-2. START-UP (PREHEAT)
PROCEDURES
(Continued)

12. If the shortening was not filtered the night before at shutdown, it
should be filtered now, after the shortening reaches the frying
temperature (325°F (163°C)) and before the fryer is used. Refer
to Filtering of Shortening Section.

IF THE SHORTENING TEMPERATURE EXCEEDS
420°F (216°C), IMMEDIATELY SHUT OFF THE
POWER AT THE MAIN CIRCUIT BREAKER AND
HAVE THE FRYER REPAIRED. IF SHORTENING
TEMPERATURE EXCEEDS ITS FLASHPOINT, FIRE
WILL OCCUR, RESULTING IN SEVERE BURNS
AND/OR PROPERTY DAMAGE.
13. Lower the empty basket into the frypot. (Add food later.)
14. Turn the thermostat to your selected frying temperature.
15. Turn the TIMER to your selected frying time. You are now ready
to start frying.

Do not permit the fryer to set for an extended period of time at
a high temperature (325°F (163°C) or above), because the
shortening breaks down much sooner. When the fryer is not
being used for frying, set the thermostat back to 275°F
(135°C) or below.
3-3. FILLING OR
ADDING SHORTENING

The shortening level must always be at the frypot level
indicator on the rear of the frypot (see photo on next
page). Failure to follow these instructions could result in a
fire and/or damage to the fryer.
When using solid shortening, it is recommended to melt
the shortening on an outside heating source before placing it in the frypots. The elements on electric fryers, or the
frypot surface on gas fryers, must be completely
submerged. Fire or damage to the frypot could result.

703

3-9

Model 500/561/600

3-3. FILLING OR
ADDING SHORTENING
(Continued)

1. It is recommended that a high quality frying shortening be used in
the fryer. Some low grade shortenings have a high moisture
content and will cause foaming and boiling over.

To avoid severe burns when pouring hot shortening into
frypot, wear gloves and take care to avoid splashing.
2. The electric model 500 requires 48 lbs. (21.8 kg) of liquid
shortening, and the model 561 requires 65 lbs. (29.5 kg). The
gas model requires 43 lbs. (19.5 kg). Model 500 fryers have
2 level indicator lines inscribed on the rear wall of the frypot,
whereas the models 561 & 600 have only 1 level indicator. The
level indicator lines show the proper shortening levels.
3. Cold shortening should be filled to 1/2-inch (12.7 mm) below
a single level indicator line, and frypots with 2 level indicator lines,
cold shortening should be even with the lower level indicator line.
The shortening expands when heated and should be at the level
indicator line when the shortening is hot, or the top level indicator
line on model 500s.
3-4. CARE OF THE
SHORTENING

FOLLOW THE INSTRUCTIONS BELOW TO AVOID
SHORTENING OVERFLOWING THE FRYPOT,
WHICH COULD RESULT IN SERIOUS BURNS,
PERSONAL INJURY, FIRE, AND/OR PROPERTY
DAMAGE.
1. To protect, and get the maximum life out of the shortening,
lower the temperature to 275° F (135° C) or below, when the
fryer is not in immediate use. Deteriorated shortening smokes
badly, even at lower temperatures.
2. Frying breaded food products requires frequent filtering to keep
the shortening clean. The shortening should be filtered after
every 3 to 6 Cook cycles. For the best quality product, Do not
exceed 6 Cook Cycles without filtering. Refer to Filtering of
Shortening Section.
3. Maintain the shortening at the proper cooking level. Add fresh
shortening as needed.
3-10

604

Model 500/561/600

3-4. CARE OF THE
SHORTENING (Continued)

4. Do not overload the baskets with product (12 lbs. (5.4 kg.) for
model 600 fryers; 14 lbs (6.4 kg.) for model 500 fryers and
18 lbs. (8.2 kg.) for the model 561) or place product with
extreme moisture content into baskets.

WITH PROLONGED USE, THE FLASHPOINT OF
SHORTENING IS REDUCED. DISCARD THE
SHORTENING IF IT SHOWS SIGNS OF EXCESSIVE
SMOKING OR FOAMING, OR SERIOUS BURNS,
PERSONAL INJURY, FIRE, AND/OR PROPERTY
DAMAGE COULD RESULT.
3-5. FRYING PROCEDURE

This single stage frying method is our recommended way to fry using
the Henny Penny Pressure Fryer combined with our special blends of
PHT Fryer Breading Mixes. The following table provides the suggested frying times and temperatures for single-stage cooking:

All the suggested time and temperature settings are for a 10
pound (4.5 kg) load.
Product (size per piece)
Chicken
(2-1/4 lbs (1 kg), 8 or 9 pieces)
Fish
(4 ozs (.11 kg))
Shrimp
Trout
(10 to 16 ozs (.28-.45 kg))
Pork Chops
(4 to 5 ozs,(.11-.14 kg),
1
/2 to 3/4 ins (12.7-19 mm) thick)
Ribs
(2-1/2 lb (1.13 kg) rack)
Cubed Steak
(6 to 10 ozs,(.17-.28 kg),
1/4 to 1 in (6.4-25.4 mm) thick)
Veal Cutlet
(4 ozs (.11 kg))
Potatoes
(10 lbs (4.5 kg), cut in wedges)

703

Temperature Time(Min.)
315ºF (157ºC)
10-11
315ºF (157ºC)

3.5

315ºF (157ºC)
315ºF (157ºC)

2
5

315ºF (157ºC)

275°F) (135ºC)

315ºF (157ºC)

3-11

Model 500/561/600

3-5. FRYING PROCEDURE
(Continued)

1. Take the chicken parts, either 4 or 5 cut-up chickens, from the
cooler and place in a scullery sink. Wash the chicken and, at this
point, break the thigh from the joint of the backbone.

Step 1

2. Remove any excess fat from the thigh.
3. Remove the chicken from the water and drain slightly, but allow
the parts to remain moist.

Step 2

4. If a breading machine is used, fill the breading drum with
approximately 8 to 10 pounds of PHT Breading Mix. Feed the
moist but drained pieces into the chute at one end of the breader.
Step 4

5. Allow the breaded pieces to fall onto a tray as they come out of
the breader drum.

Step 5
3-12

703

Model 500/561/600

3-5. FRYING PROCEDURE
(Continued)

6. If a breading machine is not used, the food should be placed in
the dry mix and hand tumbled so that each piece of food is
completely covered.

Step 6

7. Knock off any excess breading and place the breaded product
on a tray for cooler storage. Place a damp cloth over the
breaded food to retain moisture. The breaded food should be
held for a minimum of 30 minutes before frying so that it can
absorb spices from the breading and so that breading can
better adhere to the product.
8. Prepare the fryer per Start-up (Preheat) Procedures Section.
9. Stir the hot shortening.
10. Place the empty fry basket into the shortening.
11. Determine the time and temperature settings according to the
type of product to be fried.
12. Set the thermostat to the desired temperature.
13. Set the timer dial, but do not turn on yet.

Before placing the product into the basket, make certain that
the shortening is at the correct frying temperature for the type
of product. Also check that the TEMPERATURE light is off.
14. Place the food into the submerged basket by first putting in the
largest pieces (thighs and drumsticks). This gives the large
and more difficult pieces time to fry a few extra seconds in
the shortening. Leave the lid open.

Step 14

703

Be certain the shortening is never above the level indicator line. The maximum load size is 12 lbs. (5.4 kg.) for
model 600 fryers; 14 lbs (6.4 kg.) for model 500 fryers and
18 lbs. (8.2 kg.) for the model 561. Failure to follow these
instructions could result in a fire and/or damage to the
fryer.
3-13

Model 500/561/600

3-5. FRYING PROCEDURE
(Continued)

15. Lift the basket slightly out of the shortening and shake it, causing
the pieces to separate. Return the basket to the shortening.
Doing this will prevent white spots on the finished product.
16. Remove the basket handle and close the lid quickly.
Latch the lid with the lid latch.
17. Tighten the lid spindle clockwise to properly secure and seal the
lid. Align the red knob on the spindle with the red knob on the
lid latch.

Step 16

LID MUST BE LATCHED PROPERLY OR PRESSURIZED SHORTENING AND STEAM MAY ESCAPE
FRYPOT. SEVERE BURNS WILL RESULT.
18. Turn the TIMER switch to ON.
19. Within a few minutes, the pressure gauge should
increase to the OPERATING ZONE. If it does not,
recheck the procedures and then refer to the troubleshooting section.

Step 17

20. At the end of the Cook Cycle (the timer reaches
zero), the fryer will automatically depressurize, the
timer buzzer will sound, and the timer light
will go off. Turn the TIMER switch to OFF. The
timer automatically resets to the previously
selected time setting.

DO NOT LIFT HANDLE OR FORCE LID LATCH
OPEN BEFORE PRESSURE GAUGE READS “0”
PSI. ESCAPING STEAM AND SHORTENING WILL
RESULT IN SEVERE BURNS.

3-14

703

Model 500/561/600

3-5. FRYING PROCEDURE
(Continued)

21. After the pressure drops to zero, turn the spindle
counterclockwise approximately one turn.

Do not spin or flip the spindle cross arm when opening the
lid. Damage to the acme nut inside the crossbar could
result.
22. Raise the lid promptly to allow most of the condensation on the
lid to drain down and out through the drain channel and not
back into the shortening.

To avoid damage to the hinge, do not let the lid slam up
against its backstop.
23. Insert the handle into the basket. Lift the basket and hang it on
the side of the frypot to drain. Allow the product to drain
approximately 15 seconds before dumping it onto a tray.
24. Place the product into a warming cabinet immediately.
Step 23
25. Before frying the next load, wait until the TEMPERATURE light
goes off, indicating the shortening has reheated.

703

3-15

Model 500/561/600

3-6. REGULAR MAINTENANCE As in all food service equipment, the Henny Penny pressure fryer does
SCHEDULE
require care and proper maintenance. The table below provides a
summary of scheduled maintenance.
Procedure
Frequency
Filter pump motor protectormanual reset
Filtering of shortening
Cleaning the Optional Crumb pan
Filter pump problem prevention
Changing of shortening
Changing the filter envelope
Changing the charcoal filter
Cleaning the frypot
Cleaning the deadweight valve
Night closing procedures
Check optional rinse hose
for deterioration
Reversing the lid gasket
Lid lubrication
Limit stop adjustment
Check tightness of spreader bars
Clean safety relief valve
3-7. FILTER PUMP
MOTOR
PROTECTORMANUAL RESET

As required
Every 3 to 6 frying cycles
As required
As required
As required
As required
As required
Before changing the shortening
Daily
Daily
Weekly
Quarterly
Quarterly
Quarterly
Quarterly
Annually

The filter pump motor is equipped with a manual reset button,
located on the rear of the motor, in case the motor overheats. Wait
about 5 minutes before attempting to reset this protective device to
allow motor to cool. The filter motor is on the rear of the fryer. It
takes some effort to push the reset, and a screwdriver can be used to
help reset the button.
Electric fryers with serial numbers of HB013JB & below, and gas
fryers with serial numbers of GA085JB & below, can push the reset
button, by removing the access panel on the left side panel of the unit.

To prevent burns caused by splashing shortening, turn
the unit’s main power switch to the OFF position before
resetting the filter pump motor’s manual reset protection
device.
3-16

205

Model 500/561/600

3-8. FILTERING OF
SHORTENING

Frying breaded food requires frequent filtering. Taste the cold shortening every day for flavor. Watch the shortening for foaming during frying
cycles. Discard the shortening as soon as it shows signs of foaming.
Clean the frypot as follows each time the shortening is changed or
filtered:
1. Turn the thermostat and the main power switch to the OFF
position. Remove and clean the fry basket in soap and water.
Rinse thoroughly.

The best results are obtained when the shortening is
filtered at the normal frying temperature.
2. Use a metal spatula to scrape any build-up from the sides of the
frypot. Do not scrape heating element on electric units, or the
curved portion of the gas frypot.
Step 2
Scraping the electric fryer elements, or the curved portion
of the gas frypot, produces scratches in these surfaces
causing breading to stick and burn.

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.

Step 4

Surfaces of fryer and basket will be hot. Use care when
filtering to avoid getting burned.
3. Open the drain valve very slowly, half a turn at first and then
slowly to the full open position. This will prevent excessive
splashing of the hot shortening as it drains into the filter drain pan.
4. As the shortening drains from the frypot, use fryer brushes
(Henny Penny part number 12105 includes both brushes) to
clean the side of the frypot and the heating elements (if electric
unit). If the drain fills with breading, use the white brush to push
the breading into the filter pan.

703

3-17

Model 500/561/600

3-8. FILTERING OF
SHORTENING
(Continued)

5. When all of the shortening has drained, scrape or brush the sides
and the bottom of the frypot.
6. Rinse the frypot as follows:
a. Close the drain valve.
b. Open the filter valve.
c. Lower lid and hold closed.
d. Move the main power switch to the PUMP position. Carefully
open the lid to see if the shortening is returning properly. Fill
frypot 1/3 full, then turn off pump.

FAILURE TO HOLD THE LID CLOSED SO THAT
THE FIRST SURGE OF THE RETURNING SHORTENING WILL NOT SPLASH OUT OF THE FRYPOT,
WILL RESULT IN SEVERE BURNS.

Step 6e

IF THERE ARE AIR BUBBLES COMING UP IN THE
SHORTENING, IT’S POSSIBLE THAT THE FILTER
CONNECTION AT THE UNION ON THE FILTER
TUBE IS NOT TIGHTENED PROPERLY. IF SO,
TURN OFF THE PUMP AND USE PROTECTIVE
CLOTH OR GLOVE WHEN TIGHTENING THE
UNION. THIS UNION WILL BE HOT AND SEVERE
BURNS COULD RESULT.
e. Wash down and scrub the sides of the frypot. Use “L” brush to
clean the heating elements.

Step 7a

f. After the sides and bottom are cleaned, open the
drain valve.
7. If an optional filter rinse hose is available on your fryer, the
following cleaning procedure may be used.
a. Attach the filter rinse hose with its quick disconnect fitting
to the male fitting inside the door next to the filter valve handle.
To do this, slide back the spring ring on the female side of the
quick disconnect fitting and let it snap into place over the male
half of the fitting.

3-18

803

Model 500/561/600

3-8. FILTERING OF
SHORTENING
(Continued)

b. While holding the wooden handle, make sure the hose nozzle
is pointed down into the bottom of the frypot. Pull the lid
down over the nozzle, close the filter valve, and move the
main power switch to the PUMP position. Hold nozzle
carefully to avoid excessive splashing.

Use care to prevent burns caused by splashing of
hot shortening.

Step 7b

c. Rinse the frypot interior. Especially work on hard to clean areas,
like the frypot bottom. On electric models clean around heating
elements.
d. After sufficient rinsing with shortening, close the drain valve.
e. Turn the main power switch to the OFF position.

Step 7c

ONLY CONNECT AND DISCONNECT THE FILTER
RINSE HOSE WHEN THE MAIN POWER SWITCH
IS IN THE OFF POSITION. ALSO, USE A DRY
CLOTH OR GLOVE TO AVOID BURNS. FAILURE
TO DO THIS COULD RESULT IN SEVERE BURNS
FROM HOT SHORTENING SPRAYING FROM THE
MALE FITTING.
f. Detach the hose. Raise the fitting end of hose high for a minute
to allow the remaining shortening in the hose to drain into the
frypot.

Step 7f

803

8. Pump all the shortening out of the filter pan and back into the
frypot. Close lid during first surge of pumping.

3-19

Model 500/561/600

3-8. FILTERING OF
SHORTENING
(Continued)

9. When the pump is pumping air only, the shortening in the frypot
will appear to be boiling. Close the filter valve first and then
move the main power switch from PUMP to OFF. This will
keep the filter pump and lines from filling up with shortening.

When bubbling occurs, immediately close the filter valve. This
prevents aeration of the shortening, therefore increasing
shortening life.
10. Check the level of the shortening if necessary, until it reaches the
level indicator line on the rear wall of the frypot, or the top level
indicator line on model 500s..
Step 9

11. After completing the filtering operation, empty and
replace the condensation drain pan.

12. If frying is to be continued at this time, move the main power
switch back to the ON position, and allow time for reheating of
the shortening.

Step 11

3-20

205

Model 500/561/600

3-9.

CLEANING THE
OPTIONAL CRUMB PAN

The crumb pan allows improved filtration process because finer, hard
to filter particles are now retained within the pan. Crumb accumulation
within the filter pan is reduced, and it is quicker to pump the shortening
back into the frypot. Also, cracklings can be taken out of the crumb
pan and used for gravy.
See crumb pan removal procedure below:

Electric

703

Drain shortening from frypot to access pan.

Insert provided handle at angle to get by support nubs on shaft.

Gas

Use protective cloth or gloves when removing the crumb
pan. The crumb pan and frypot surfaces may be hot and
burns could result.

Gas

Turn handle until notches in handle are below support nubs on
shaft.

Lift crumb pan out of frypot.

Clean frypot of all crumbs before reinstalling crumb pan and
returning shortening to frypot.

Gas

3-21

Model 500/561/600

The following steps will help prevent filter pump problems:

3-10. FILTER PUMP
PROBLEM
PREVENTION

3-11. CHANGING THE
FILTER ENVELOPE

Make certain the charcoal filter is installed with the smooth
side down and the arms on the frame are clamped down over
the protrusions on the outside of the frame.

The filter valve is to be closed at all times during frying.

Pump all the shortening from the filter lines by running the filter
pump motor until the shortening in the frypot appears to be
bubbling or boiling.

The filter envelope should be changed after 10-12 filterings or whenever it becomes clogged with crumbs. Proceed as follows:
1.

Move the main power switch to the OFF position.

Remove and empty the condensation drain pan.

Disconnect the filter union and remove the drain pan from
under the frypot. If available, a drain pan may have casters
under it, allowing easy transport of filter pan and filter
assembly.

This union could be hot! Use protective cloth or glove,
or severe burns could result.

Step 3
Filter Union

If the filter pan is moved while full of shortening, use
care to prevent splashing, or burns could result.

Lift the screen assembly from the drain pan.

Wipe the shortening and crumbs from the drain pan. Clean
the drain pan with soap and water, then thoroughly rinse with
hot water.

Step 4

3-22

703

Model 500/561/600

3-11. CHANGING THE
FILTER ENVELOPE
(Continued)

6. Unthread the suction standpipe from the screen assembly.

Step 7
7. Remove the crumb catcher and clean thoroughly with soap and
water. Rinse thoroughly with hot water.

Step 8

8. Remove the filter clips and discard the filter envelope.
9. Clean the top and bottom filter screen with soap and water.
Rinse thoroughly with hot water.

Step 9

Be sure that the filter screens, crumb catcher, filter clips,
and the suction standpipe are thoroughly dry before
assembly of filter envelope as water will dissolve the
filter paper.
10. Assemble the top filter screen to the bottom filter screen.

703

3-23

Model 500/561/600

3-11. CHANGING THE
FILTER ENVELOPE
(Continued)

11. Slide the screens into a clean filter envelope.
12. Fold the corners in and then double fold the open end.
13. Clamp the envelope in place with the two filter retaining clips.
Step 12
14. Replace the crumb catcher screen on top of the filter paper.
Screw on the suction standpipe assembly.
15. Place complete filter screen assembly back into filter drain pan
and slide pan back into place beneath the fryer.
16. Connect the filter union by hand. Do not use a wrench to tighten.
17. Slide the condensation drain pan back into place. The fryer is
now ready to operate.

3-24

803

Model 500/561/600

3-12. CHANGING THE
CHARCOAL FILTER

The charcoal filter should be changed every day or whenever it becomes clogged with crumbs. Proceed as follows:
1. Move the main power switch to the OFF position.
2. Remove and empty the condensation drain pan.
3. Disconnect the filter union and remove the filter drain pan from
beneath the frypot.

Step 3

Use protective cloth or glove when disconnecting the
filter union and removing the charcoal filter assembly, or
severe burns could result.
If the filter pan is moved while full of shortening, use
care to prevent splashing, or severe burns could result.
4. An optional filter pan dolly can be used to safely transport filter
pan filled with hot shortening.
5. Discard shortening, or pump shortening back into frypot.

Step 7

6. Wearing protective gloves or using a cloth, remove the charcoal
filter assembly from drain pan.
7. Set charcoal filter assembly on a counter or table and turn the 4
clips securing the charcoal pad frame, and pull frame from
assembly.

Step 7

205

3-25

Model 500/561/600

3-12. CHANGING THE
CHARCOAL FILTER
(Continued)

8. Remove and discard old filter pad. Clean and dry pan, frame,
and grid thoroughly.

9. Place grid, frame and new charcoal filter pad in assembly with
smooth side facing the grid and secure with clips.

Step 9

10. Slide the drain pan back into place under the fryer and connect
the filter union by hand. Do not use a wrench to tighten.

11. Slide the condensation drain pan back into place. The fryer is
now ready to operate.

3-13. CLEANING
THE FRYPOT

After the initial installation of the fryer, as well as before every change
of shortening, the frypot should be thoroughly cleaned as follows:
1. Turn the main power switch to OFF, and unplug unit from the
wall receptacle.

Moving either the frypot, or filter pan, while containing hot
shortening is not recommended. Hot shortening can splash
out. Severe burns could result.
The filter drain pan must be as far back under the 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.
3-26

703

Model 500/561/600

3-13. CLEANING
THE FRYPOT
(Continued)

2. If hot shortening is present in the frypot, it must be drained by
slowly opening the drain valve handle one half turn. Leave for
a few minutes, then slowly open the valve to the full open
position.
3. Close the drain valve and discard the shortening in the filter pan.
Then install the filter drain pan under the fryer, leaving out the
filter screen assembly.
4. Fill the frypot to the level indicator with hot water. Add 4 to 6
ounces of fryer cleaner (Henny Penny part number 12101) to
the water and mix thoroughly. The fry basket can be placed
inside frypot for cleaning.

Always wear chemical splash goggles or face shield and
protective rubber gloves when cleaning the frypot as the
cleaning solution is highly alkaline. Avoid splashing or
other contact of the solution with your eyes or skin.
Severe burns and possible blindness can result. Care
fully read the instructions on the cleaner. If solution
comes in contact with your eyes, rinse thoroughly with
cool water and see a physician immediately.
5. Set the thermostat to 195ºF and turn main power switch to the
POWER position.

DO NOT CLOSE LID WITH WATER AND/OR
CLEANER IN FRYPOT. WATER UNDER PRESSURE BECOMES SUPERHEATED. WHEN LID IS
OPENED, ESCAPING WATER AND STEAM WILL
RESULT IN SEVERE BURNS.

703

3-27

Model 500/561/600

3-13. CLEANING
THE FRYPOT
(Continued)

6. When the heat light goes out and solution temperature is at
195ºF, immediately move the main power switch to OFF.

Watch the cleaning solution constantly to make sure it
does not boil over causing damage to controls.

If the cleaning solution in the frypot starts to foam and
boil over, immediately turn the power switch to OFF
and do not try to contain it by closing the fryer lid
or severe burns could result.

Pour a cup of hot cleaning solution (taken from the frypot) into
the condensation tower to keep it free and clean.
7. Let the cleaning solution stand for 15 to 20 minutes with the
thermostat off.
8. Using the fryer brush (Henny Penny part number 12105),
scrub the inside of the frypot, the lid liner, and around the
countertop of the fryer.

Do not use the cleaning solution on the lid or the lid hinge.
These parts are aluminum and will corrode if the PHT
cleaner comes in contact with them.
Do not use steel wool, other abrasive cleaners, or cleaners/sanitizers containing chlorine, bromine, iodine, or
ammonia chemicals as these will deteriorate the stainless
steel material and shorten the life of the unit.
Do not use a water jet (pressure sprayer) to clean unit or
component damage could result.
9. After cleaning, turn off the main power switch. Open the drain
valve and drain the cleaning solution from the frypot into the
drain pan and discard.
10. Replace the empty drain pan, close the drain valve and refill
the frypot with plain hot water to proper level.
3-28

205

Model 500/561/600

11. Add approximately 8 ounces of distilled vinegar and bring the
solution to 195º F.

3-13. CLEANING
THE FRYPOT
(Continued)

12. Using a clean brush, scrub the interior of the frypot and lid liner.
This will neutralize the alkaline left by the cleaning compound.
13. Drain the vinegar rinse water and discard.
14. Rinse down the frypot, using clean hot water.
15. Thoroughly dry the drain pan, and the frypot interior.

Make sure the inside of the frypot, the drain valve opening, and all
the parts that will come in contact with the new shortening are as
dry as possible.
16. Replace the clean filter assembly in the drain pan and install
under fryer.
17. Refill the fryer with fresh shortening.
3-14. CLEANING THE
At the end of each day, the deadweight assembly valve must be
DEADWEIGHT ASSEMBLY cleaned as follows:

DO NOT ATTEMPT TO REMOVE DEADWEIGHT
CAP WHILE FRYER IS OPERATING. SEVERE
BURNS OR OTHER INJURIES WILL RESULT.
1. Turn the main power switch to the OFF position. Be sure all
pressure has been released and open the lid.
2. Unscrew the deadweight cap and remove the cap and dead
weight.

Deadweight cap may be hot. Use protective cloth or
glove, or burns could result.
Step 3

703

Failure to clean the deadweight assembly daily could
result in the fryer building too much pressure. Severe
injuries and burns could result.
3. Clean the exhaust tube with stainless steel brush (Henny Penny
part number 12147).

3-29

Model 500/561/600

3-14. CLEANING THE
DEADWEIGHT
ASSEMBLY (Continued)
4. Clean the deadweight cap and weight in hot detergent water.
Make certain to thoroughly clean the inside of the valve cap and
the deadweight.
5. Clean the deadweight orifice and the inside of the deadweight
assembly body with a clean lint-free cloth.

6. Dry the deadweight and deadweight assembly cap.

7. Replace deadweight and deadweight assembly cap. Finger
tighten the cap.
Step 6
3-15. NIGHT CLOSING
PROCEDURES

At the end of each day or shift, perform the following procedures:
1. Filter the shortening per Filtering of Shortening Section.
2. Move the main power switch and the thermostat switch to their
OFF positions.
3. Place the fryer basket in a sink for cleaning.
4. Clean the deadweight assembly per Cleaning the Deadweight
Assembly Section.
5. Dump the water from the condensation drain pan.

If disconnection of the cable restraint is necessary, be
sure to reconnect the restraint after the fryer has been
returned to its originally installed position.

3-30

703

Model 500/561/600

3-16. OPERATING INSTRUCTIONS FOR OPTIONAL
DIRECT-CONNECT
SHORTENING SYSTEM

1. Connect the female quick disconnect, that is attached to
the hose in the rear of the fryer, to the correct male quick
disconnect at the wall. Once attached, the hose can
remain connected unless the fryer is moved. Figure 1.

In order for the system to work properly, attach the hose
to the shortening return line only.
2. Open the drain valve and drop the shortening from the
desired frypot, into the drain pan.

Figure 1

3. Once all shortening is gone from frypot, turn the red
handle counterclockwise, into the down position and
hold. Figure 2.

4. While holding the handle down, turn the POWER/PUMP
switch to the PUMP position. Shortening is now pumped
from the drain pan.
Figure 2

5. Once all the shortening is out of the drain pan, turn the
POWER/PUMP switch to the OFF position.

6. Turn red handle back to original position.

7. Frypot is now ready for fresh shortening.

703

3-31

Model 500/561/600

3-17. REVERSING THE
LID GASKET

Reversing the lid gasket helps to prevent early failure of lid gasket
and the loss of pressure during a cook cycle.

1. Back the 4 lid liner screws (2 on each side) out about 1/2 inch
(12.7 mm).

2. Using a thin blade screwdriver pry out the gasket at the corners,
and then pull gasket from lid.

Check the gasket for any tears or nicks. If the
gasket is damaged, it needs to be replaced.

3. Clean the gasket and gasket seat with hot water and cleaning
detergent. Rinse with clean hot water.

4. Install the gasket with the “good” side out and tighten the 4
screws.

Install the four corners of the lid gasket. Smooth
the gasket into place, working from the corners
towards the middle of each side.

3-32

1002

Model 500/561/600

3-18. LID LUBRICATION

703

To extend the life of lid components, lubricate the ball seat and
spindle, following the steps below.
1.

Close and latch the lid, and turn the spindle counterclockwise
until it stops.

Press down on the front of the cross bar, pull out the release
pin, lift the latch, and raise the cross bar.

Using spindle lube (part no. 12124), lubricate the ball seat in
the center of the lid cover.

Turn spindle clockwise until it stops and then lubricate the
threads on the spindle using the spindle lube.

Turn the spindle counterclockwise until it stops, line up the lid
cover with the cross bar, pull the release pin out, and firmly
press the cross bar back into place.

The fryer is now ready for use.

3-33

Model 500/561/600

3-19. LIMIT STOP
ADJUSTMENT

To extend the life of the lid gasket and help prevent steam
leakage, check the limit stop adjustment quarterly, following the
steps below.
1.

Close and latch lid, and turn spindle counterclockwise until
it stops.

Using a 3/16” Allen wrench, loosen the 2 set screws on the
outer collar of the limit stop.

Turn the inner collar clockwise until it stops.

Step 2

Insert a small screwdriver or Allen wrench in the hole in the
inner collar to assist you in turning the collar.

Step 3

Turn spindle clockwise until it stops. The lid gasket is now
touching the frypot rim.

From the front of the fryer, turn the spindle at least 3/4 of a
turn, but not over 1 turn. One of the spindle arms should be
lined up with the red ball of the latch, at this time.

Slightly turn the spindle past this position, so it should show in
about the 7 o’clock position.

The 7 o’clock position is only to allow slight additional turning
of the spindle to relieve any side pressure against the locking
pin. Side pressure holds the pin in the locked position, even
after all the pressure has released.
When adjustment is complete, if a black ball on the spindle is
lined up with the red ball on the latch, unscrew the black ball
and the red ball on the spindle and change places on the
spindle. The red ball on the spindle should now line up with
the red ball on the latch.

3-34

703

Model 500/561/600

3-19. LIMIT STOP
ADJUSTMENT
(Continued)

Turn the inner collar counterclockwise until it stops against the
bottom hub of the spindle.

Tighten Allen screws.

If the lid cover fails to seal properly, steam escapes from
around the gasket during frying. Readjust the limit stop, this
time turning the spindle 1 full turn after the initial contact of the
lid gasket with the frypot rim (step 5).
3-20. CLEANING THE
SAFETY RELIEF
VALVE
DO NOT ATTEMPT TO REMOVE THE SAFETY
VALVE WHILE FRYER IS OPERATING, OR SEVERE
BURNS OR OTHER INJURIES WILL RESULT.
DO NOT DISASSEMBLE OR MODIFY THIS
SAFETY RELIEF VALVE. TAMPERING WITH THIS
VALVE COULD CAUSE SERIOUS INJURIES AND
WILL VOID AGENCY APPROVALS AND APPLI ANCE WARRANTY.

SAFETY VALVE

Remove deadweight cap and deadweight.

Use a wrench to loosen the valve from the pipe elbow, turn
counterclockwise to remove.

Clean the inside of the pipe elbow with hot water.

Turn the safety relief valve towards the rear of the fryer when
reinstalling the relief valve.
4.

703

Immerse the safety relief valve in a soapy water solution
for 24 hours. Use a 1 to 1 dilution rate. The valve cannot
be disassembled. It is factory preset to open at 14-1/2
pounds of pressure (999 mbar). If it does not open or close,
it must be replaced.

3-35

Model 500/561/600

3-21. CHECK & TIGHTEN
ELEMENT SPREADER
BARS (Model 500 only)

To extend the life of the temperature probe, high limit, and elements,
every 90 days check the tightness of the element spreader bar screws,
following the steps below:

Drain shortening and allow fryer to cool before proceeding with the following steps. Surfaces of the fryer will be
hot and burns could result.
1.

Check that all spreader bars are in place (4 sets), and using a
5/16” socket or wrench, tighten all the element spreader
screws.

If the bolts or spreaders are missing or damaged, order
kit no. 14685 from your nearest Henny Penny distributor.

3-36

Pump shortening back into frypot and unit is now ready for
use.

205

Model 500/561/600

3-22. SEASONAL
SHUTDOWN

1. Drain and clean the frypot per Cleaning the Frypot Section.
2. Turn the main circuit breaker OFF and unplug the electrical cord,
if possible.
3. On gas models turn the gas valve to OFF. Shut off the gas valve
on the main gas supply line.
4. Close the lid but do not tighten the spindle.
5. Remove and clean the condensation drain pan.
6. Clean the inside of the steam exhaust tank on gas
models.

3-23. CUT-UP
FRIED CHICKEN

1. Cut 2 1/2 to 2 3/4 pound (1.13-1.3 kg) net weight birds into 8 or
9 pieces. Nine pieces allows you to serve 3 three-piece dinners
from each bird.
2. Wash the chicken parts and drain thoroughly. Break the thigh
bone from the front of the backbone and remove excess fat
from the thigh.
3. Bread the pieces in advance (if using Henny Penny Fryer
Breading Mix) so that the breaded chicken will be held at
least 30 minutes before frying. Breading in advance will give
the breading an opportunity to permeate the meat and adhere
better to the product. The pieces can be breaded and held
refrigerated for as long as 24 hours before frying. This
procedure eliminates continuous breading and will save labor.
4. Frying temperature for best results is 320°F (160°C) for 10 to 11
minutes.

703

3-37

Model 500/561/600

3-24. CHICKEN
QUARTERS

3-25. BARBECUED
CHICKEN

Follow the “Cut-up Fried Chicken” procedure above, allowing an
additional 2 to 3 minutes for frying. The portions are larger and will
need the additional frying time.
1. Whole halves (2 to 2-1/2 lbs. (.9-1.13 kg) less giblets): Prepare
the birds by washing and draining thoroughly.
2. Place them into the fryer whole or cut into halves.
3. The frying temperature is 310°F (154°C) for 12 minutes for
halves. The whole birds should be fried at 310°F (154°C) for
15 minutes.
4. After the frying has been completed, place the halves or whole
birds into a pan of warm barbecue sauce. For best results, allow
a minimum of 30 minutes in barbecue sauce before serving.

3-26. FRIED
PORK CHOPS/
VEAL CUTLETS

1. Wash and drain the chops thoroughly.
2. Bread the pork chops (4 oz. portion, 1/2-inch to 3/4-inch
(.11 kg, 12.7-19 mm) thick)with the Henny Penny Fryer Mix.
3. Fry at 315°F (157°C) for 5 minutes. If the chops are larger,
allow an additional minute for each 2 ounce (.06 kg) increase per
portion.

3-27. BARBECUED
PORK CHOPS

1. Fry the chops (4 oz. (.11 kg) portion) for 5 minutes at 305°F
(152°C).
2. After frying has been completed, place the chops in warm
barbecue sauce.
3. The chops should remain in the barbecue sauce for
30 minutes prior to serving at 150°F (66°C) minimum.

3-28. BARBECUED RIBS

1. Prepare racks of ribs (racks of 2-1/2 pounds (1.13 kg) and
under) by trimming excessive fat.
2. Cut the ribs into proper portions for serving before preparing.
(Ribs lightly breaded with Henny Penny Fryer Mix before frying
gives additional flavor.)

3-38

703

Model 500/561/600

3-2. BARBECUED RIBS
(Continued)

3. The ribs should be fried for 13 minutes at 275°F (135°C).
4. Ribs should then be brushed well on both sides with
barbecue sauce, or placed in a pan of warm sauce.
5. Hold ribs in a sauce at 150ºF (66°C), for 30 minutes so
flavor can permeate.
6. Racks of ribs that exceed 2-1/2 pounds (.9 kg) will need addi
tional time for frying. Use approximately 15 minutes for 3-pound
(1.4 kg) racks.

3-29. TOP SIRLOIN
STEAK AND
FILET MIGNON

1. For steak (6 to 8 oz. (.17-.23 kg) portions, normal thickness)
that is to be served brown outside with pink inside, fry for 4
minutes at 315°F (157°C).
2. To serve a steak with brown outside and no pink inside,
fry for 7 to 8 minutes at 315°F (157°C).

3-30. FISH FILLETS

1. Clean, wash and drain. Use 4 oz. (.11 kg) size pieces.
2. Marinate or bread.
3. Fry for 3-1/2 minutes at 315°F (157°C).

3-31. FROG LEGS

1. Clean, wash, and drain.
2. Marinate or bread.
3. Fry for 7 minutes at 315°F (157°C).

3-32. OYSTERS

1. Clean, wash, and drain. Remove shell particles.
2. Bread.
3. Fry at 2 minutes at 315°F (157°C).

3-33. SHRIMP

1. Clean, wash, and drain.
2. Bread.
3. Fry for 3 minutes at 315°F (157°C).

703

3-39

Model 500/561/600

3-34. ROCK
LOBSTER TAIL

1. Clean, wash, and drain.

3-35. POTATOES

1. Use U.S. No. 1 grade Idaho potatoes, unpeeled.
Wash and cut into 8 wedges. Drain and bread.

2. Fry for 6 minutes at 315°F (157°C).

2. Fry for 8 minutes at 315°F (157°C). If smaller potatoes are
used, time may be reduced.
3-36. CORN ON THE COB

1. Clean, wash, and drain.
2. Fry for 4 minutes at 315°F (157°C).

3-37. CAULIFLOWER

1. Clean, wash, and drain.
2. Cut into 1 inch (25.4 mm) pieces.
3. Bread.
4. Fry for 2 minutes at 315°F (157°C).

3-40

703

Model 500/561/600

SECTION 4. TROUBLESHOOTING
4-1. TROUBLESHOOTING GUIDE
Problem

Cause

Correction

Power switch ON but fryer
completely inoperative

• Open Circuit

• Fryer plugged in
• Check breaker or fuse at wall

Pressure not exhausting at
end of cook cycle

• Solenoid or Exhaust line clogged

Operating pressure too high

• Deadweight clogged

• Turn OFF and allow fryer to cool to
release the pressure in frypot; have
all lines, solenoid, and exhaust tank
cleaned
• Turn OFF and allow fryer to cool to
release the pressure in frypot; clean
deadweight; see Cleaning the Deadweight Assembly Section

DO NOT OPERATE UNIT IF PRESSURE GAUGE SHOWS HIGH PRESSURE CONDITIONS.
SEVERE INJURIES AND BURNS WILL RESULT. IMMEDIATELY PLACE THE POWER/
PUMP SWITCH IN THE OFF POSITION, WHICH RELEASES THE PRESSURE BY ALLOWING THE UNIT TO COOL. DO NOT RESUME USE OF UNIT UNTIL CAUSE OF HIGH
PRESSURE HAS BEEN FOUND AND CORRECTED.
Pressure does not build

• Not enough product in frypot
• Metal shipping spacer not
removed from deadweight
• Faulty timer component
• Lid gasket leaking

Shortening not heating

• Gas valve knob turned to the
OFF position
• Drain valve open
• High temperature limit tripped

Foaming or boiling over

Shortening not draining

• See Boil-Over chart on fryer
and beginning of Operation
Section in this manual
• Drain valve clogged

Filter motor won’t run

• Motor overheated

• Place full capacity product in frypot
when using fresh shortening
• Remove shipping spacer; see Unpacking
Instructions Section
• Have timer checked by service
technician
• Reverse or replace lid gasket
• Make sure gas control valve knob is
turned to the ON position
• Close drain valve
• Reset high temperature limit; see Operating Controls Section
• Follow Boil-Over procedures from
chart
• Push cleaning rod through open
drain valve
• Reset motor; see Filter Pump Motor
Protector-Manual Reset Section

More detailed troubleshooting information is available in the Technical Manual, available at www.hennypenny.com,
or 800-417-8405 or 937-456-8405.
703

4-1

Model 500/561/600

GLOSSARY
HENNY PENNY PRESSURE FRYERS
air valve

a valve that allows air into the filter lines when the pump is on in the mixing
mode on eight head fryers

airflow switch

a switch that senses the amount of airflow coming from the blower; if the airflow falls
below a certain level, the switch cuts power to the gas control valve that shuts down the
burners on eight head gas fryers

blower

located on the rear of an eight head gas fryer, the blower pulls flue gases out of the flue
and provides the proper amount of air to the burner tubes for efficient combustion

breading

a flour and seasoning mixture used to coat the product prior to frying

burner assembly
(gas fryers only)

an assembly on gas fryers that houses the pilot light which ignites the gas that heats the
fryer

burner chamber
(gas fryers only)

the area on four head fryers in which the gas combustion that heats the shortening takes
place

burner tubes
(gas fryers only)

the tubes in eight head fryers through which heated air is forced to heat the shortening

carrier

a wire frame inside the eight head frypot that holds five racks of product during the cook
cycle

casters

the wheels on bottom of the fryer that allow the unit to roll; casters should be locked
when unit is in use and not being moved; casters may be adjusted to help level the fryer

cleaning solution

an agent used to clean the frypot; see recommended cleaning procedures

cold zone

an area in the bottom of the frypot where shortening is cooler than the area above; the
zone allows the crumbs to settle without burning

condensation drain pan

a pan located at the bottom of the fryer that collects condensation from the steam exhaust
system; the pan should be removed and emptied periodically

cook cycle

a programmed cycle that cooks a particular product at a preselected temperature and for a
preselected time

cooking load

the amount of product cooked during a cook cycle

cool

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.

counterweight

the weights shipped with the fryer that, when installed in the counterweight assembly,
enable the eight head fryer lid to lift easily

counterweight assembly

an assembly of weights and cables enabling the eight head fryer lid to lift easily

cracklings

the crumbs of breading that come off the product during a cook cycle

crumb catcher

the part of the filter assembly on four head fryers that filters crumbs out of the shortening
before the shortening is pumped back into the frypot

203

G-1

Model 500/561/600

data plate

a label or plate located on the right side panel of the fryer that indicates the fryer type,
serial number, warranty date, and other information

deadweight

a metal cylinder that works with the orifice to regulate the amount of steam entering the
deadweight assembly

deadweight valve assembly

an assembly that controls pressure inside the frypot; the entire deadweight assembly
should be cleaned according to the recommended procedures; the assembly is made up of
the deadweight, the deadweight cap, the deadweight orifice, the deadweight valve, and
the deadweight body

deadweight cap

a threaded cap that screws onto the deadweight valve housing

deadweight orifice

an opening that regulates the amount of steam entering the deadweight assembly

deadweight body

a container that holds the deadweight assembly

dilution box
(gas fryers only)

a metal air intake device on the rear of eight head fryers which allows the blower
to pull in fresh air

drain interlock switch

a microswitch that automatically shuts off the fryer heat in the event the drain valve is
inadvertently opened while the fryer power switch is in the ON position

drain valve

a valve that allows the shortening to drain from the frypot into the filter drain pan; the
fryer power switch should be in the OFF position before the drain valve is opened; the
drain valve should remain closed at all other times

drop temperature

the starting, preset cooking temperature, at which product is placed in the shortening

dumping table

a table onto which the cooked product is dumped after removal from the frypot

exhaust hose

a hose used to vent steam from the frypot on eight head fryers

fill lines

the lines marked on the interior rear wall of the frypot that show the proper shortening
level (also referred to as level indictor lines)

filter clips

the clips are the part of the filter screen assembly that holds the filter envelope closed

filter union

the threaded connection between the fryer and the filter system that can be connected or
released without tools

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 connected 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 include a crumb catcher)

flame sensors
(gas fryers only)

the sensors that shut off the gas supply to eight head gas fryers if the pilot light goes out
or does not light

G-2

203

Model 500/561/600

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
(gas fryers only)

an automatic dual controller that controls gas to both pilot lights and gas
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
(gas fryers only)

the knob that opens and closes the gas control valve

gas pressure regulator
(gas fryers only)

a device located on the gas control valve that regulates the gas pressure; 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 (216°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 rear wall of the frypot that show the proper shortening level
(also referred to as fill lines)

lid assembly

an assembly comprised of lid, lid handle, lid latch, and lid gasket (Note: on four head
fryers, the lid assembly includes spindles)

lid gasket

the gasket around the lid that creates a seal when the lid is properly latched

lid handle

a handle that is attached to the lid and is used to lower the lid into contact with the frypot;
the handle is then pulled forward and pushed down to lock the lid in place (see lid latch)

lid latch

a mechanical catch on the front of the fryer lid that engages a bracket located on the front
of the frypot; the latch holds the lid down while it is locked into place

manual shutoff valve
(gas fryers only)

a valve located between the fryer and the wall that shuts off the flow of gas from
the supply line; this is not the main shutoff valve for the store

P-H-T

the automatic control of pressure, heat, and time to produce appealing food product

203

G-3

Model 500/561/600

pilot orifice
(gas fryers only)

a controlled opening for the pilot light located on the burner assembly

pilot light
(gas fryers only)

a small flame that remains burning even when the fryer is not in use; the flame
ignites the gas when the fryer is turned on

power/pump switch

a three-way switch located on the front control panel of the fryer that serves as an off/on
switch and a filter switch

pressure gauge

the gauge located on the left rear corner of the frypot that shows the pressure inside the
frypot

pressure pad

a piece of plastic on eight head fryers located between the lid locking arm and the lid
casting that helps create the seal for the lid; only a service technician should perform
maintenance or repair on the pressure pad

product

a food item cooked in the fryer

ready

the starting, preset cooking temperature, at which product is placed in the shortening

safety relief valve

a spring-loaded valve that automatically releases excess pressure if the operating valve
becomes obstructed; if the safety relief valve activates, turn the Power/Pump switch to
OFF to release all pressure from the frypot

setpoint

a preset cooking temperature; the setpoint is a programmable feature

shipping spacer

a spacer located in the deadweight assembly for protection during shipment

shortening mixing system

an automatic system on eight head fryers that periodically uses the filter pump to mix the
shortening in the frypot to prevent an accumulation of moisture to minimize the boiling
action in the frypot

sift breading

the process of removing clumps from breading

solenoid valve

a valve used to generate or release pressure for the cook cycle

spark igniters
(gas fryers only)

the igniters that create a spark to ignite the pilot lights on eight head gas fryers
(see ignition modules)

standpipe

the pipe through which oil is pumped back into the frypot after the filtering process is
complete

standpipe assembly

the pipe and fittings that are part of the shortening filtering process

straight brush

a brush that is included with the fryer that is used to clear the drain in the bottom of the
frypot

temperature probe

a round probe that is located in the inside of the frypot that measures the temperature of
the oil in the frypot; the probe communicates with the control panel

G-4

203

Model 500/561/600

THIS
PAGE
INTENTIONALLY
LEFT
BLANK.

Model 500/561/600

Model 500/561/600
For Sales or Service Please Contact
The Nearest Henny Penny Distributor

1&2. General Services
101 Mystic Ave.
Medford, MA 02155
(800) 233-1033
3.
Globe-Monte Metro, Inc.
47-02 Metropolitan Avenue
Ridgewood, NY 11385
(718) 786-5760
4.
Guertin Dist. Inc.
5 Technology Drive
East Syracuse, NY 13057-9713
(315) 437-4928
(800) 468-6336
5.
Kreiser Distributing Co.
13800 Route 30
N. Huntington, PA 15642
(724) 863-3360
6.
AFS Equipment Company
9130-X Red Branch Road
Columbia, MD 21045
(410) 964-3770
(800) 969-3770
7.
HP Sales & Service Co.
200 Rittenhouse Circle, 5-East
Bristol, PA 19007
(215) 785-3250
8.
Astro Food Equipment
7901 Old Rockside Rd.
Independence, OH 44131
(216) 619-8821
(800) 367-4237
9.
Carlisle Food Systems, Inc.
11020 Lakeridge Pkwy.
Ashland, VA 23005
(804) 550-2169
10.
Price-Davis, Inc.
3882 East Highway 27
Iron Station, NC 28080
(509) 928-8815
(704) 732-2236
(800) 456-1014
11.
Big A Distributors, Inc.
1744 Forest Parkway
Lake City, GA 30260
(404) 366-6510
(800) 222-0298
12.
W.H. Reynolds
Distributors, Inc.
5843 Barry Road
Tampa, FL 33634
(813) 873-2402
Miami-(954) 845-0841
Jacksonville-(904) 781-9054
FL Watts (800) 282-2733
13.
Ber-Vel Distributing Co. Inc.
7376 Highway 75
Pison, AL 35126
(205) 681-1855

14.

15.

16.

17.

18.

19.

20.

21.

22.

23.

24.

25.

26.

Barnett Group
2089 York Ave.
Memphis, TN 38104
(901) 278-0440
Nashville, TN
(615) 242-6451
Scotsman Supply
516 5th Ave., South
Nashville, TN 37203
(615) 242-6451
St. Clair Supply Company
231 East Main Street
Eaton, OH 45320
(937) 456-5500
(800) 762-2968
Dine Equipment Co.
3110 Preston Hwy.
P.O. Box 34038
Louisville, KY 40232
(502) 637-3232
FAX (502) 637-5177
United Marketing Assoc.
11877 Belden Court
Livonia, MI 48150
(734) 261-5380
Taylor Ent. of Wisconsin, Inc.
N8108 Maple St.
Ixonia, WI 53036
(262) 567-7286
FAX (262) 567-7201
Food Service Solutions, Inc.
1682 Barclay Blvd.
Buffalo Grove, IL 60089
(847) 459-8040
(847) 459-7942
MEC
2511 Cassens Dr.
Fenton, MO 63026-2547
(636) 343-0664
(800) 397-1515
Delta Supply Co., Inc.
3315 W. Roosevelt Rd.
Little Rock, AR 72204
(501) 664-4326
Dixie Supply
490 Julianne St.
Bldg. C-1
Jackson, MS 39201
(601) 354-3025
Beaullieu Refrigeration Inc.
200 North Luke St.
Lafayette, LA 70506
(337) 235-9755
S.L.E. Corporation
1110 Avenue “H” East
Suite 100
Arlington, TX 76011
(817) 640-7999
Brooks Industries
4420 S.W. 29th St.
Oklahoma City, OK 73119
(405) 685-7200
Specialty Food Equipment
4717 Roe Parkway
Roeland Park, KS 66205
(913) 312-1880
(800) 444-8108

If Further Assistance Is Needed Please Contact:

27.

28.

29.

30.

31.

32.

33.

34.

36.

37.

38.

39.

40.

41.

PHT Systems
1801 Old Highway 8
Suite 120
New Brighton, MN 55112
(651) 639-0368
Mid-Nebraska Restaurant
Supply Co.
1415 S. Webb Road
Grand Island, NE 68802
(308) 384-5780
Robert G. Wood & Co.
2080 W. Cornell Ave.
Englewood, CO 80110
(303) 761-0500
(800) 358-3061
Taylor Restaurant Equip, LLC
8307 Central Ave. - NE
Albuquerque, NM 87108
(505) 255-9898
FAX (505) 255-3279
CPE-USALCO
1310 West Drivers Way
Tempe, AZ 85284
(480) 496-6995
National Equipment Corp.
242 West-3680 South
Salt Lake City, UT 84115
(800) 266-5824
(800) 955-9202
The Nicewonger Co.
19219 West Valley Hwy
Suite M103
Kent, WA 98032
(800) 426-5972
FAX (425) 656-0907
Tri-State Market Supply
10010 E. Montgomery
Spokane, WA 99206
(509) 928-8815
(877) 828-4268
Western Pacific
Distributors, Inc.
1739 Sabre St.
Haywood, CA 94545
(510) 732-0100
Don Walters Company
2121 S. Susan Street
Suite A
Santa Ana, CA 92704
(714) 979-5863
Troyer Foods, Inc.
17141 State Route 4
Goshen, IN 46526
(219) 533-0302
Tri-City HP, Inc.
527 West Fourth St.
Davenport, IA 52801
(563) 322-5382
Certified Commercial Service
& Equipment (CCSE)
6031-A Industrial Heights Drive
Knoxville, TN 37909
(865)-546-8778
Open Territory

Henny Penny Corporation
1219 U. S. Route 35 West
Eaton, Ohio 45320
1-800-417-8417
Fax 1-800-417-8402

42.

43.

44.

ISI Commercial Refrigeration
640 West 6th St.
Houston, TX 77007
(713) 861-4455
(800) 777-0314
FAX: 713-861-3759
WPD-Las Vegas
3555 W. Reno Ave., Suite H
Las Vegas, NV 89118
(702) 252-8664
FAX (702) 252-8836
HP Sales of New Jersey
113 Gaither Drive, Unit 206
Mt. Laurel, NJ 08054
(856) 642-2000
(866) 642-3344 - toll free
FAX (856) 642-2199

CANADA
44.

45.

46.

DSL Inc., Canada
14520 128th Ave.
Edmonton, Alberta
Canada T5L 3H6
(403) 452-7580
(Western Canada-Alberta,
British Columbia, Manitoba,
Saskatchewan, Yukon, &
N.W. Territories)
TFI Food Equipment Solutions
52 Armthorpe Rd.
Brampton, Ontario
Canada L6T 5M4
(905) 790-2211
(Eastern Canada-Ontario,
Montreal, and Maritime
Provinces)
Bazinet Taylor Ltee.
4750 Rue Bourg
Ville St. Laurent
Quebec, Canada H4T 1J2
(514) 735-3627
(Quebec only)

Revised 8/03

Model 500/561/600

Henny Penny International Distributor Network
U.S. Headquarters
Henny Penny Corporation
1219 U.S. Route 35 West
Eaton, OH 45320 USA
Telephone: 937-456-8417
Fax: 937-456-1860

Representative Office
Henny Penny Corporation
Representative Office
Parc d’Entreprises de
I’Esplanade
2bis Rue Paul Henri Speak
Saint Thibault des Vignes
77462 Lagny sur Mame Cedex,
France
Telephone: 33 (1) 60075600
Fax: 33 (1) 60071489
U.S. Export Centers
Feco International Company
20 North San Mateo Drive,
Suite 9
San Mateo, CA 94401 USA
Telephone: 415-348-3499
Fax: 415-348-3575
Caribbean Islands & Central
America (excluding Puerto Rico)
Total Equipment Suppliers
9550 NW 41st St.
Miami, FL 33178
Telephone: 305-718-9550
Fax: 305-718-9505
Algeria
SOMAB
Y1 Rue Mahmoud Boudjatit
(Oasis) Ager, Algeria
Tel: 213-21-23-3051/3052
Fax: 213-21-23-3161
Argentina
Oditec S.A.
Augstin Alvarez 2128
1602 Florida
Buenos Aires, Argentina
Telephone: (541) 796-0820
Fax: (541) 796-2009
Australia
J.L. Lennard Pty. Ltd.
937-941 Victoria Rd.
West Ryde NSW 2114
Sydney, Australia
Telephone: 61-2-9807-7200
Fax: 61-2-9807-7300
Bahrain
Mohammed Jalal Catering
Old Palace Road
P.O. Box 1335
Manama, State of Bahrain
Telephone: 973-274-800
Fax: 973-274-900
Bangladesh
Puffin International Ltd.
3691B Elephant Rd.
Swarankika Plaza
4th Floor-Dhaka 1205
Dhaka, Bangladesh
Telephone: 8802-863117
Fax: 880-2-867563
Belgium
Engelen-Heere N.V.
Industrialpark Terbekehof
Fotografielaan 14
B-2610 Antwerpen (Wilrijk)
Telephone: 323-825-5577
Fax: 323-825-3702

11.

12.

13.

14.

15.

16.

17.

18.

19.

20.

Bulgaria
E.C.E. - CAIX S.A.R.L.
23A Rue Oborichte
Sofia 1604, Bulgaria
Telephone: 19-359-2-946-1479
Fax: 19-359-2-946-3340
Chile
IMAHE
San Francisco N° 1210
1214 Santiago, Chile
Tel: 56-2-555-8878
Fax: 56-2-555-7076
China
Bonny Foodservice Products
8C Yeung Yiu Chung (No. 8)
Industrial Bldg., No. 20
Wang Hoi Rd.
Kowloon Bay, Kowloon Hong Kong
Telephone: 852-796-5616
Fax: 852-799-8490
Colombia
Industrial Taylor Ltda.
Transversal 93, Numero 64-24
Apartado Aereo 95075
Bogota D.E., Colombia
Telephone: 57 (1) 4340016
Fax: 571-223-2642
Crotia
New Rok
Opatija M. Tita 15
51410 Opatija, Crotia
Telephone: 385-51-701-251
Fax: 385-51-701-251
Cyprus
M. Modestou & Sons Ltd.
156 D-E-Z, Kantaras Ste.
2051 Strovolos
Nicosia, Cyprus
Telephone: 357-22-329729
Fax: 357-22-329738
Czech Republic
CITUS PRAHA spol s r.o.
Argentinska 20
Prague 7 – Holešovice 170 00
CZECH REPUBLIC
Telephone: 420 2340 -948 - 22
Fax: 420 2340 -948 - 33
Denmark
Inter-Gastro A.S.
Midtager 18
2605 Brondby
Denmark DK2605
Telephone: 45-43292000
Fax: 45-43292001
Ecuador
Equindeca Cia. Ltda.
Hotel El Conquistador
Gran Colombia 6-65
Cuenca, Ecuador
Telephone: 593-7-831788
Fax: 593-7-843221
Egypt
Con Trade Centre
3A Ramsis Street
Maaroof Building #83 & #62
Cairo, Egypt
Telephone: 20 (2) 770642/762551
Fax: 20 (2) 756258

21.

22.

23.

24.

25.

26.

27.

28.

29.

30.

Estonia
Sisustaja As
Tihniku 5
11625 Tallinn, Estonia
Telephone: 372-6502300
Fax: 372-6502301
Finland
Monilaite-Dayton Oy
P.O. Box 27
Salpakuja 6
SF-01200 Vantaa, Finland
Telephone: 358-9-877-0100
Fax: 358-9-877-01099
France
Diffusion International de
Materiel (DIM)
Parc d’activite Clemenceau
Chemin du Chateau d’Eau
B.P. 4009
59704 Marcq-En-Baroeuil
Cedex, France
Telephone: (33) 20890000
Fax: (33) 20727355
Germany
SESJAK GmbH & Co. KG
Wullener Feld 9a
D-58454 Witten
Germany
Telephone: 49-2302-697077
Fax: 49-2302-698451
Ghana
DRT Ghana
E6619 Ablade Road
Kanda Estate
P.O. Box C2074
Accra-Cantonments, Ghana
Telephone: 233-2123-3949
Fax: 233-2123-1380
Greece
Domestica S.A.
65 Stournara Str.
Athens 10432, Greece
Telephone: 30-15-24-30-14/15
Fax: 30-15-22-91-58
Guam
Pacific Technical Service, Inc.
New Commercial Building
#979 Rt. 16, Suite B-3
Barrigada, Guam 96913
Telephone: 6710632-5000
Fax: 671-632-3333
Holland
Englelen-Heere B.V.
Straatveg 85, Postbus 35020
3005 DA Rotterdam, Holland
Telephone: 311-042-23077
Fax: 311-042-23435
Hong Kong
Bonny Foodservice Products
8C Yeung Yiu Chung (No. 8)
Industrial Building #20
Wang Hoi Road
Kowloon Bay, Kowloon,
Hong Kong
Telephone: 852-796-5616
Fax: 852-799-8490
Hungary
Hotex Service
H-2094 Nagykovacsi
Kossith Lajos u. 1.
Hungary
Telephone: 36-263-56653/89543
Fax: 36-26389463

31.

32.

33.

34.

35.

36.

37.

38.

39.

Iceland
A. Karlsson H. F.
Brautarholti 28
105 Reykjavik, PO Box 167
Iceland
Telephone: 354-560-0900
Fax: 354-560-0901
India
AISHWARYA
Trust Complex, 10 OVG Rd
Basavanagudi
Bangalore 560004, India
Telephone: 91-80-667-7576
Fax: 91-80-667-7576
Int’l. Refrigeration Corp
7 Netaji Subhash Marg
Darya Ganj
New Delhi 110002, India
Telephone: 91-11-3275651
Fax: 91-11-6221827
Indonesia
P.T. Gema
JL. Raya Boulevard Raya
Block IOA 2 No. 27
Kelapa Gading Permai
Jakarta 14240, Indonesia
Telephone: 62-21-4532077
62-21-4508910
Fax: 62-21-4532586/4530777
Ireland
Martin Food Equipment Ltd.
Gaskin Business Park
Coes Road
Dundalk, Louth County
Ireland
Telephone: 353-42-30366
Fax: 353-42-30370
Italy
Allegra SRL
Via Roma 4bis
Lanzo, Torinese, Italy
Telephone: 39-011-540264
Fax: 39-011-533779
Japan
Toei Kogyo Co. Ltd.
4F, Nissay Nishi-Gotanda
Building 24-5
Nishi-Gatanda 7-Chome
Shinagawa-ku, Tokyo 141-0031
Japan
Telephone: 813-3779-1081
Fax: 813-3779-1638
Jordan
Awar Trading Est
PO Box 962227
Amman 11196, Jordan
Telephone: 962-6-55-19-610
Fax: 962-6-58-26-544
Korea
Ohjin Corporation
3rd Floor, Ohjin Bldg., 164-18
Poi-dong, Kangnam-ku,
Seoul 135-26, Korea
Telephone: 82 2-2057-6721
Fax: 82 2-2057-6734
Kuwait
Mabrook Hotel Supplies Co.
PO Box 43832 Hawalli
32053 Kuwait
Telephone: 965-481-8242
965-483-01648
Fax: 965-483-4314

10.

Revised 6/03

40.

41.

42.

43.

44.

45.

Lebanon
Pro Kitchen
Cahlfoun Building
Kaslik - Main Road
PO Box 1066 Jounieh
Lebanon
Telephone: 961-9-635-077
Fax: 961-9-635-059
Lithuania
Master Group Baltic Master
Dariaus Ir Girena 175
2038 Vilnius, Lithuania
Telephone: 370-52-306-520/530
Fax: 370-52-306-542
Malaysia
SCC Corp. Sdn. Bhd.
19-21 Jalan Hujan
Taman Overseas Union
58200 Kuala Lumpur,
Malaysia
Telephone: 60-3-77828384
Fax: 60-3-77818561
Malta
C & H Bartoli Ltd.
232 The Strand
Gzira Gzros, Malta
Telephone: 356-342-584
Fax: 356-342-569
Mauritius Island
(Mauritius, Reunion Island,
Seychelles)
Hassam Moussa Rawat
10 Bourbon Street
P.O. Box 492
Port Louis, Mauritius Island
Telephone: 160-230-2080024
Fax: 160-230-2080147
Mexico
North
Cavimex Del Note, SA de C.V.
AV Colon 1340 PTE Centro
Monterrey, Nuevo Leon, Mexico
Telephone: 52-8372-3888
FAX: 52-8372-8951
Pacific
Micro Herros De Occidente,
S.A. de C.V.
Av. Juan Palamar y Arias
#83 Col. Jardines Vallarta
Zapopan, Jalisco, Mexico
C.P.45020
Telephone: 52-33-3629-5044
Fax: 52-33-3673-2943

46.

Central Mexico Metro
Mexico City
Space Food Technologies
S.A de C.V.
Pestalozzi # 851
Col del Valle 03020
Mexico City, Mexico
Telephone: (5255) 5682-0718
Mobile: (5255)1941-1569
FAX: (5255) 5682-0718
SoutheastSoutheast
Equipandose S.A. de C.V
Calle 55 No. 501-B por 60 y 62
Merida, Yucatan,
Mexico C.P. 97000
Telephone: 52-9923-6500
Fax: 52-9928-6649
Morocco
Electra
Boulevard AHL Loghlam
BP 25698
Sidi Bernoussi - Ain-Sebaa
Casablanca Morocco
Telephone: 212-22-753-531
Fax: 212-22-753-554

47.

48.

49.

50.

51.

52.

53.

54.

55.

56.

57.

58.

Netherlands
Engelen-Heere B.V.
Overschiese Dorpstraat 61
3043 CN Rotterdam, Holland
Telephone: 010-422-30-77
Fax: 010-422-34-35
New Zealand
Taylor Equipment Limited
4 Ponuz Place
Mt. Wellington
Auckland, New Zealand
Telephone: 64 (9) 5733377
Fax: 64 (9) 5730841
Norway
Grillfagmannen A.S.
Ostensjoveien 44
N-0667 Oslo 6, Norway
Telephone: 47 (2) 651410
Fax: 47 (2) 720017
Oman
Mohsin Haider Darwish LLC
P.O. Box 880
Ruwi, Code 112
SULTANATE OF OMAN
Telephone: 968-703411
Fax: (968) 789927
Pakistan
The Equipment Company
Ground Floor, Dadabhoy Centre
Sharea Faisai, Karachi 75530
Pakistan
Telephone: 922-1-778-1778/2778
Fax: 922-1-587-0456/778-2777
Peru
Importadora Tecnica
Comercial C.R. Ltda.
Jr. Marcos de Aramburu #595
Lima 17, Peru
Telephone: 51-1-275-2689
Fax: 51-1-275-2689
Philippines
HKR Equipment Corp.
9705 Kamagong St.
San Antonio Village
Makati City, Philippines
Telephone: 632-897-1569
Fax: 632-897-4913
Poland
Tanake S. A.
Ul. Pulawska 426
02-884 Warsaw
Poland
Telephone: 48-22-3369000
Fax: 48-22-3369009
Portugal
Abranfrio
Avenida 25 de Abril, 675
2200-299 Abrantes
Portugal
Telephone: 351-241379850
FAX: 351-241379859
Puerto Rico
Progressive Sales and Service
PO Box 10876
Caparra Heights Station
San Juan, Puerto Rico
00922-0876
Telephone: 787-782-7474
Fax: 787-793-6479
Qatar
Tristar Group/Sterling Catering
C.R. No. 6778
P.O. Box 4746
Doha, Qatar
Telephone: 974-4664433
Fax: 974-4657999
Romania
Delta Technologies Romani S.A.
Sec. 6, 20 Constructorilor Blvd.
Bloc 20 A, sc. B 7th Floor
Apt. 64
Bucharest, D599 Romania
Telephone: 401-220-4261
Fax: 401-220-3990

59.

60.

Saudi Arabia
Commercial Center
Development & Economy
P.O. Box 1210
Jeddah 21431, Saudi Arabia
Telephone: 966 (2) 629-1858
Fax: 966 (2) 629-1860
Senegal
Breading Systems Co.
C/ Ripoche,14
35007 Las Palmas
Spain
Telephone: 34-9-28-22-43-86
Fax: 34-9-28-27-56-90

69.

70.

61.
71.

62.

63.

South Africa
Foodserv “CC”
PO Box 55269
Northlands 2116,

72.

Republic of South Africa
Telephone: 27 (11) 616-5183,
Fax: 27 (11) 616-8287
Spain
Adisa
73.

64.

65.

66.

Tuset, 8-10
08006 Barcelona, Spain
Telephone: 34-93-415-0018
Fax: 34-93-218-1782
Sri Lanka
Sperrys Commercial Equipment
1014 Parliament Road
Etul Kotte
Kotte/Colombo, Sri Lanka
Telephone:941-873-0561
Fax: 941-863-8361
Suriname
Tessco N.V.
Oude Charlesburgweg #47
Paramaribo Suriname
Telephone: 597-473366/477388
Fax: 597-473388
Sweden
Eurospice AB
Box 5050
Hejargatan 6
632 29 Eskilstuna, Sweden
Telephone: 46 (16) 165600
Fax: 46 (16) 131390

67.

68.

74.

75.

76.

77.

Syria
Lahham Trading & Contracting
Hamra Str. Omyad Building
P.O. Box 2960
Damascus Syria

78.

Telephone: 963-11-331-2251
Fax: 963-11-331-2252
79.

Taiwan
Feco Corporation
420, 11 F Keelung Rd.
Sec. 1 Postal Code 110
Taipei, Taiwan
Republic of China
Telephone:886-2-2758-2288
Fax: 886 (2) 2758-2297
Thailand
Fieco Company Ltd.
43/524-526 Amarinnivej 1
Anusaovari Laksi
Phaholoyothin Road
Bangkok 10220
Thailand
Telephone: 66-2-521-3824/3878
Fax: 66-2-552-0833
Tunisia
Semci
16, Rue Aziz Taj
1101 Tunis RP, Tunisia
Telephone: 216 -133-1501
Fax: 216-133-0698
Turkey
Klimatek
Inönü Caddesi, Akar Palas 22/6
Ayaspasa
Istanbul 80090
Turkey
Telephone: 90-212-245-1812
Fax: 90-212-293-3903
United Arab Emirates
Habtoor International
P.O. Box 55332
Dubai, United Arab Emirates
Telephone: 971-4-272-1212
Fax: 971-4-272-2255
United Kingdom
Servequip Products Ltd.
214 Purley Way
GB-Croyden CRO 4XG, England
Telephone: 44-208-6868855
Fax: 44-208-6817509
Uruguay
Tecnoland S.A.
Dr. José Scorsería 2740
CP 11300 Montevideo, Uruguay
Telephone: 598-2-7105900
Fax: 598-2-7105900
Venezuela
Prefer, C.A.
Avenida Presidente Medina
Edificio Prefer, Local No. 44
Entre Calles Chile y Progreso
urb. Los Acacias
Caracas 1040, Venezuela
Telephone: 58-212-633-6933/2801
Fax: 58-212-632-6711
Vietnam
Cao Sinh Pte
Block 1, Lorong 8
Toa Payoh Industrial
Estate #01-1383
Singapore 319053
Telephone: 65-2516241
Fax: 84-2538814
Yemen
Mukiriani Sana’a
PO Box 8150 Sana’a
Yemen
Telephone: 967-1-230-675
Fax: 967-1-230-929
Russia
FoodEq, Ltd.
10/2 Kozevincheskaya St.
Building Kurortproject
Moscow
113114 Russia
Telephone: 7(095) 959-6962,
7(095) 959-6904
FAX: 7(095) 235-1745

Revised 6/03

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500 600 561 OM FM05 011C 2 05.P65 PFE PFG Ops Manual Electro Mech

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