Section 5. 5-1. Introduction - Henny Penny 680 KFC Service Manual

Henny Penny
1-1. PRESSURE FRYER
P-H-T
PRESSURE
HEAT
TIME
1-2. PROPER CARE
1-3. ASSISTANCE
801
SECTION 1. INTRODUCTION
The Henny Penny Pressure Fryer is a basic unit of food processing
equipment. It has found wide application in institutional and com-
mercial food service operations
A combination of Pressure, Heat, and Time is automatically con-
trolled to produce the optimum in a tasty, appealing product.
Pressure is basic to this method of food preparation. The 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 operation valve vents excess steam from the pot and main-
tains constant live steam pressure
Heat generated is another important factor of the pressure fryer.
Energy savings is realized due to the unit's short frying time, low tem-
perature, and heat retention of the stainless steel cookpot.
Time is important because the shorter 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.
As in any unit of food service equipment, the Henny Penny Pressure
fryer does require care and maintenance. Requirements for the main-
tenance and cleaning are contained in this manual and must become a
regular part of the operation of the unit at all times.
Should you require outside assistance, just call 1-800-417-8405, or
937-456-8405.
Model 680
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1-1