Henny Penny 500 Service Manual page 18

Problem
C. Bland taste.
D. Rancid taste.
General:
A. Meat separation
from bone.
B. Bone color not
proper.
4
Cause
Shortening needs filtering.
Vat (frypot) not properly
cleaned.
Raw product not fresh.
Breading mixture incorrect
for product (spice content too
low).
Cooking temperature too
high (spice flavor lost).
Breading does not adhere to
product.
Shortening too old.
Non-compatible products
cooked within the same
shortening.
Infrequent filtering.
Raw product not fresh.
Incorrect meat cut.
Overcooking.
Raw product contains too
much water.
Product not fresh.
Using frozen product (black
bone).
Correction
Filter shortening more frequently.
Drain and clean vat (frypot).
Use fresh raw products.
Use breading designed for desired
product.
Use correct temperature for breading
used.
Use correct dip and breading, and
use correct procedure for the
product.
Replace shortening, and follow rec-
ommended care and use of shorten-
ing, see the Operator's Manual.
• Replace shortening.
• Use compatible products, and
follow recommended care and
use of shortening; refer to
Operator's Manual.
Replace shortening and follow rec-
ommended care and use of shorten-
ing; refer to Operator's Manual.
Use fresh product.
Use correct meat cutting procedures.
Reduce cooking time.
Allow product to drain after
marinating.
Use fresh product.
Use fresh product.