Henny Penny 500 Service Manual page 9

61
ressure
e
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.
A combination of Pressure, Heat, and Time is automat-
ically controlled to produce the optimum in a tasty,
appealing product.
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 operating valve vents excess
steam from the pot and maintains constant low, live
steam pressure.
Heat generated is another important factor of the pres-
sure 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 is important because the shorter the time in-
volved 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.
As in any unit of food service equipment, the Henny
Penny Pressure Fryer does require care and mainte-
nance. Suggestions for this maintenance and cleaning
are contained in this manual and must become a regu-
lar part of the operation of the unit.