Henny Penny Pressure Fryer Users Manual

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Why

pressure fry?

Henny Penny Corporation

P.O. Box 60

Eaton, OH 45320

+1 937 456.8400

+1 937 456.8402 Fax

Toll free in USA

800 417.8417

800 417.8402 Fax

www.hennypenny.com

How it works:

1. Thermostat-controlled heating

elements (A) are located around the

perimeter of the fry pot, above the

bottom level.

2. Fresh or frozen food is placed in

fry basket and lowered into preheated

shortening. Fryer lid is closed and

latched (B), and spindle is locked

down (C), forming a secure, airtight

seal.

3. A small amount of moisture from

food is released immediately, building

pressure in closed steam zone (D) to

12 psi.

4. A pressurized cooking environ-

ment (E) prevents further moisture

from being released, sealing in food’s

natural juices and locking shortening

out. Pressure increases turbulence at

lower temperatures for faster, energy

efficient cooking.

5. Rectangular fry pot (F) promotes

random turbulence and tumbling

action, resulting in more even

cooking.

6. “Cold” zone (G) below heating

source allows cracklings to accumu-

late without scorching.

7. When filtration cycle is activated,

used shortening drains through a

disposable filter envelope in the

built-in filtration system (H).

Switch-activated pump returns hot

filtered shortening to fry pot for

immediate use.

Convenience

Pressure frying takes less time than

conventional deep fat frying, so you

can serve more orders more quickly.

Henny Penny offers computer-

controlled pressure frying that lets

you cook up to ten menu items

at the touch of a button

Economy

Lower frying temperatures

mean pressure frying uses

less energy. Shortening

lasts longer, too.

With easy operation,

more orders cooked

in less time and less

cleanup involved,

pressure frying gives

you tremendous

productivity with

lower labor, shorten-

ing and energy costs.

Taste

Pressure Frying seals

in the food’s natural

juices, nutrients and

flavors, making any-

thing you cook more tender and flavorful.

And you can cook just about anything in Henny

Penny pressure fryers… chicken, chops, seafood,

vegetables—even ribs and steaks!

A

B

C

D

E

F

G

H

Manufactured by:

Henny Penny Corporation

P.O. Box 60

Eaton, OH 45320

800.417.8417

Pressure frying seals in food’s natural juices.

Frying under pressure is the only frying process that seals in food’s natural juices,

keeping product naturally moist and flavorful.

Pressure fried food is less greasy.

Since less moisture escapes from food, less shortening is absorbed in its place.

Pressure frying is faster and uses less energy.

Cooking under pressure improves the transfer of heat from frying medium to food.

This means less energy is required to keep shortening hot, and product gets done

faster.

Pressure frying reduces flavor transfer.

With shortening sealed out and natural juices, nutrients, and flavors sealed in, there

is much less transfer of flavors and odors from product to product.

Pressure frying is more productive.

Henny Penny pressure fryers take less time and less room to cook the same amount

of food, giving you higher production per square foot than conventional fryers.

Pressure frying is cleaner.

Pressure frying captures most oil-laden steam and exhausts it directly to the hood

above, reducing greasy film and odors that can build up in the surrounding areas.

Pressure frying uses less shortening.

Shortening lasts longer for two reasons: Lower cooking temperatures slow the

shortening breakdown process and less shortening is absorbed into food.

Pressure frying results in less food shrinkage.

By retaining moisture and juices, food shrinks less when pressure fried. Your

customers get more of a tender, tastier product for their money—and so do you!

Pressure frying means more menu items.

Pressure frying is one of the most versatile cooking methods available, giving you

dozens of options for meat, poultry, seafood, veggies… even pastries and ice cream!

Pressure frying produces consistently great taste.

Today’s technologically advanced pressure fryers can cook food quickly and

thoroughly with consistent flavor and appearance, load after load.

Customers buy it.

Over the years, international chains have made billions in profits selling pressure

fried chicken. Pressure frying has always been—and continues to be—the world’s

best-tasting and most profitable way to produce fried chicken.

Now that you know why to pressure fry… why not get the best pressure fryers

in the business? Call Henny Penny toll-free or contact your Henny Penny distributor

and get started today!

TOP TEN Reasons to pressure fry

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Form No.: FM03-325 ©2005 Henny Penny Corporation, Eaton, OH 45320, Revised 2005-02 Printed in USA

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