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The Henny Penny Pressure Fryer Model 520 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 automatically
controlled 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 maintains 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 temperature, 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 Model 520 does require care and maintenance.
Requirements for the maintenance and cleaning are contained
in this manual and must become a regular part of the operation
of the unit at all times.
@ Easy to use timer and thermostat controls set in recessed
panel to protect from spills.
Pump switch for optional built-in automatic filter system.
Easy access to drain valve and filter valve handles for
manual filtering.
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