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PRESSURE FRYERS Quick Reference

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PRESSURE FRYERS Quick Reference PRESSURE FRYERS QUICK REFERENCE Key features for all pressure fryers Idle Mode • Automatically lowers oil temperature between periods Lower cook temperatures, shorter cook times of operation to save energy and extend oil life Safer, more reliable than other pressure fryers Filtration tracking, prompt, lockout • Easy close and lid latch with redundant locking • Helps managers maximize oil life by using cook cycle • Average cooking pressure 12.0 psi, safety pressure history to to customize and control filter frequency release set at 14.5 psi Proportional control Rectangular fry pot • Prevents over or under heating oil • Promotes random turbulence for even cooking Load Compensation Lower energy requirements and cost • Automatically adjusts cooking time to accommodate • High efficiency heating elements (electric), superior fresh or frozen products and different load sizes heat transfer technology (gas) ™ • Lower exhaust gas temperatures indicate that heat is Velocity Series exclusive features transferred more efficiently to oil in fry pot COOKING UNDER PRESSURE... Reduced volume fry pot uses 25% less oil • Less heat lost to surroundings means less energy • Permits shorter cook times at lower temperatures required for cooling Automatic oil top off from onboard reservoir • Seals in moisture and seals out excess cooking oil Built-in filtration Fast, automatic filtering after every load for a healthier, more flavorful product • Fast, convenient filtering for longer lasting oil, better Next generation control • Reduces operating costs by promoting longer oil tasting product life and using less energy • 3-line digital display with touch/tap keys • Less handling of hot oil, easier clean-up • 50 cook programs, expandable to 160 Long-lasting, stainless steel construction • Monitors pressure lock, displays status and alerts 7-year fry pot warranty Computron® 8000 control Sustainable design and operation For PFE 500, PFG 600, PFE 561, PFE 591, PFG 691 • Pressure frying uses less oil and energy than deep frying • Advanced frying, filtration and oil management features in a reliable, intuitive control system • Built-in filtration and oil management features extend cooking oil life and reduce disposal points • Oil and energy management • Manufactured with recycled stainless steel (75% blend) • 16 character display with multiple language settings Oil and Energy Management Computron® 1000 control Melt Mode Available on PFE 500 and PFG 600 • Gentle pre-heating function that gradually raises • Simple programmable digital control with basic touch temperature of oil or solid/semi-solid shortening key functions and alpha-numeric LED display • TIME/TEMP display, simple UP/DOWN arrows hennypenny.com PRESSURE FRYERS QUICK REFERENCE MODEL WIDTH CHICKEN PRODUCT OIL CAPACITY CAPACITY CAPACITY Standard (4-head) PFE 500 electric 19 in 4 head 14 lb (6.4 kg) 48 lb or 25 L Our famous 500 electric and 600 gas standard PFG 600 gas 19 in 4 head 12 lb (5.4 kg) 43 lb or 22 L pressure fryers offer 4-head cooking in a narrow 19 in width PFE 561 electric 19 in 6 head 18 lb (8.2 kg) 69 lb or 35 L • Choice of Computron® 8000 or Computron® 1000 control PXE 100 electric 24 in 8 head 24 lb (11 kg) 75 lb or 38 L • Easy to use color-keyed spindle and PFE 591 electric 25.5 in 8 head 24 lb (11 kg) 100 lb or 51 L lock-down PFG 691 gas 25.5 in 8 head 24 lb (11 kg) 130 lb or 61 L Large Capacity (6-head) The 561 pressure fryer features a deeper fry What is pressure frying? pot in a standard fryer width for additional Commercial pressure frying is similar to open frying capacity—up to 6 head of chicken per load except that after food is placed into the hot oil, a lid is lowered over the fry pot and sealed to create a • Combine with standard or 8-head fryers to A fine tune store capacity and throughput pressurized cooking environment. Pressure frying produces the most consistently flavorful fried chicken, • Easy to use color-keyed spindle and faster and in higher volume than any other method. B lock-down How it works Velocity Series™ (8-head) 1. Fresh or frozen food is placed in fry basket and lowered into preheated oil. Fryer lid is closed, latched C Cooks up to 8-head of chicken per load in 25% and locked (A) forming a secure airtight seal. less oil than previous model, plus oil lasts 3 times longer! 2. Surface moisture from food quickly vaporizes, building pressure in the steam zone (B) to 12 psi. Pressurized D • Automatic oil level top off cooking environment prevents further moisture being • Automatically filters oil and washes released from food. This pressure barrier effectively crumbs out after every load seals in the food’s natural juices and seals out E additional oil for a healthier, more flavorful product. • Next generation control Pressure increases turbulence at lower temperatures • Easy lid close and latch with automatic 3. for faster, energy-efficient cooking. Henny Penny pressure lock and lock status monitoring rectangular fry pot (C) promotes random turbulence • Narrower width, lower deck, soft corners and tumbling action for even, consistent cooking. and seamless deck for easy cleaning 4. “Cold” zone (D) below the heating elements allows crumbs to accumulate without scorching prior to Legacy 8-head filtering. (Not needed for Velocity Series) 5. During filtering, hot oil is drained through a disposable filter envelop into the filter pan (E), then pumped back hennypenny.com into the fry pot, ready for immediate use. © 2013 Henny Penny Corporation Revised 03/30/2016.
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