600

Overview

The Henny Penny PFG 600 is a one-well, four-head gas pressure fryer for commercial kitchens preparing chicken and other fried foods. The fryer accommodates four heads of chicken per load, approximately 12 lb (5.4 kg), and holds 43 lb (22 L) of oil. Its built-in filtration system filters and returns hot oil to the frypot, and its narrow footprint is intended to conserve cookline space.

Pressure frying seals in food’s natural juices and reduces the amount of oil absorbed by the product. Henny Penny describes pressure frying as a way to cook at lower temperatures for longer oil life and faster cooking times. The PFG 600’s specified operating pressure is 12 psi.

Key Features

• Four-head capacity: Accommodates approximately 12 lb (5.4 kg) of food per load.
• Gas heating: One high-efficiency burner with solid-state ignition; the data sheet specifies 80,000 BTU/hr (21.1 kW).
• Built-in filtration: Filters and returns hot frying oil without the separate pumps and pans described in the manufacturer’s product sheet.
• Pressure lid and seal: The patented lid-lock system keeps the lid locked until pressure reaches 1 psi. A colour-keyed locking spindle engages the pressure seal, and the cooking chamber is specified to operate at 12 psi.
• Stainless steel fry pot: The heavy-duty stainless steel fry pot carries a seven-year warranty according to the manufacturer’s data sheet.
• Cooking controls: Computron 1000 programmable controls are standard. Computron 8000 controls are available at additional charge.
• Computron 8000 functions: Ten programmable cook cycles, melt, idle and clean-out modes, water-detection alert, load compensation, proportional control, optional filter prompt and customizable filter tracking, and a 16-character multilingual display.
• Computron 1000 functions: Programmable operation with an LED time/temperature display.
• Construction and handling: Rectangular fry pot for cooking turbulence, a cold zone below the burners to help extend oil life, high-limit temperature protection, a cast-aluminum-alloy lid, a channel that directs condensation away from the pot when the lid is raised, and a raised deck edge to help reduce spills.
• Mobility: Four heavy-duty casters, including two locking casters.

Specifications

• Model: Henny Penny PFG 600 gas pressure fryer.
• Configuration: One well; four-head capacity.
• Food capacity: Four heads of chicken, approximately 12 lb (5.4 kg) per load.
• Oil capacity: 43 lb (22 L).
• Fuel: Natural gas or liquid petroleum (propane), as configured for the unit.
• Heating: One burner; 80,000 BTU/hr or 21.1 kW on the specification sheet.
• Gas line connection: 0.50 in.
• Operating pressure: 12.0 psi.
• Safety valve setting: 14.5 psi.
• Controls: Computron 1000; optional Computron 8000 at additional charge.
• Height: 48.00 in (1219 mm) to the top of the stack; 63.00 in (1575 mm) with the lid up.
• Width: 19.70 in (483 mm), as listed on the specification sheet.
• Depth: 38.60 in (980 mm).
• Crated dimensions: 44 in (1118 mm) long, 27 in (686 mm) deep, and 56 in (1420 mm) high.
• Crated volume: 39 ft³ (1.1 m³).
• Crated weight: 380 lb (172 kg).
• Electrical data: 120 V, single-phase, 60 Hz, 1.15 kW, 10.0 A, 2+G wire; 190–208 V, single-phase, 50 or 60 Hz, 1.15 kW, 6.0 A, 2+G wire; 220–240 V, single-phase, 50 or 60 Hz, 1.15 kW, 6.0 A, 2+G wire; or 230 V, single-phase, 50 Hz, 1.15 kW, 2.5 A, 1NG G wire, as listed in the data sheet.
• Optional cord and plug: The data sheet lists a NEMA 5-15P for 120 V only. Units supplied without a power cord and plug require on-site installation by a qualified electrician.
• Fry-pot warranty: Seven years on the stainless steel fry pot, as stated in the product data sheet.
• Supplied filtration accessories: Filter screen with standard filter media and two PHT filter envelopes.
• Separately available accessories and options: Three-tiered basket, locking basket handle, full-size basket and handle, crumb pan and handle, Supersorb filter pad, filter pan dolly, and a choice of filter rinse hose or direct-connect shortening disposal.

Installation & Requirements

Confirm the unit’s data plate before connecting gas. The manual states that the fryer is available for natural gas or propane and warns against using a gas type other than the one specified on the data plate. For the manual’s stated supply requirements, minimum pressure is 7 in water column (1.7 kPa) for natural gas and 10 in water column (2.49 kPa) for propane; the listed maximum is 14 in water column (3.49 kPa, or 0.5 psi). The manual also gives AGA-marked minimums of 1.13 kPa for natural gas and 2.75 kPa for propane.

The specification sheet lists a 0.50 in gas line connection. The manual recommends a standard 1/2 in black steel pipe and malleable fittings for gas service connections and says installation in Canada must follow CSA B149-1 & 2 and local codes. Gas piping must provide sufficient supply for the fryer without undue pressure loss. The fryer and its manual shutoff valve must be disconnected from the gas piping system during pressure testing above 1/2 psig (3.45 kPa); at or below that test pressure, the fryer must be isolated by closing its manual shutoff valve.

The data sheet specifies these clearances: 15 in (381 mm) above with the lid up; 6 in (152 mm) at the sides for airflow, with at least one side; 6 in (152 mm) at the back for airflow and connections; and 30 in (762 mm) at the front for removal of the filter pan. The manual calls for adequate ventilation to remove flue gases and frying odours, and says not to attach an extension to the gas flue exhaust stack because it may impair burner operation. Do not obstruct combustion or ventilation air.

Electrical requirements depend on the unit’s configuration; the data sheet lists the voltage, phase, frequency, power, current and wiring options above. A separate disconnect switch with appropriately rated fuses or breakers is specified in the manual. If the fryer is supplied without a power cord and plug, the manufacturer’s sheet requires those to be installed on site by a qualified electrician.

Operation

Before starting, the operator’s manual says to check that control switches are off and drain and filter valves are closed, remove the basket and leave the lid open, confirm the shortening is at the proper level, and ensure electrical power and the gas supply are connected. For the Computron 1000 procedure, the display shows “OFF” until the power switch is turned on. The unit then enters its melt cycle and remains in that cycle until the shortening reaches 230°F (110°C). The manual cautions against bypassing the melt cycle until enough shortening has melted to cover the curved surface of the gas frypot.

Do not overload the Model 600 fryer: the operator’s manual gives a maximum product load of 12 lb (5.4 kg). It also cautions against placing product with extreme moisture content in the baskets. For breaded foods, the manual recommends filtering shortening after every three to six cook cycles and says not to exceed six cycles without filtering.

The manual’s suggested single-stage cooking table is based on a 10 lb (4.5 kg) load. It lists chicken at 315°F (157°C) for 10–11 minutes for 2¼ lb (1 kg) birds, eight or nine pieces; fish at 315°F (157°C) for 3.5 minutes; shrimp at 315°F (157°C) for two minutes; trout at 315°F (157°C) for five minutes; pork chops at 315°F (157°C) for five minutes; and ribs at 275°F (135°C) for 14 minutes. These are manual recommendations for the listed product portions, not a substitute for the fryer’s operating instructions.

Cleaning & Maintenance

Filter envelope: Before reassembling the filter screen, clean the drain pan, crumb catcher and filter screens with soap and water, then rinse thoroughly with hot water. Remove and discard the used filter envelope. The manual specifically says the filter screens, crumb catcher, filter clips and suction standpipe must be thoroughly dry before fitting a new envelope, because water dissolves the filter paper. Assemble the screens, slide them into the envelope, fold the open end, secure it with the retaining clips, replace the crumb catcher and suction standpipe, return the assembly to the filter pan, and reconnect the filter union by hand without a wrench.

Charcoal filter, when fitted: The manual says to change the charcoal filter daily or when it becomes clogged with crumbs. Turn the main power switch off, remove and empty the condensation drain pan, disconnect the filter union, and remove the filter pan. The manual warns that hot shortening can cause severe burns; use a protective cloth or glove when handling the filter connection and assembly. Replace the used charcoal pad, clean and dry the pan, frame and grid, reinstall the assembly, and reconnect the union by hand.

Frypot: Follow the operator’s manual’s frypot-cleaning procedure and the cleaner manufacturer’s directions. The manual warns not to close the lid with water or cleaner in the frypot, because pressurized superheated water can escape as steam and cause severe burns. It also warns against allowing cleaning solution to boil over. After cleaning, the manual calls for draining the solution, rinsing, drying the frypot and drain area thoroughly, and refilling with fresh shortening. Do not use steel wool, abrasive cleaners, cleaners or sanitizers containing chlorine, bromine, iodine or ammonia, or a water jet; the manual warns these can damage the stainless steel or unit components.

Deadweight assembly: The operator’s manual says to clean the deadweight assembly valve at the end of each day. Turn the fryer off, ensure all pressure has been released, open the lid, and then remove the deadweight cap and weight. The manual cautions not to remove the cap while the fryer is operating and to use a protective cloth or glove because the cap may be hot.

Troubleshooting

The manufacturer’s troubleshooting information identifies common symptoms and possible causes. The manual advises rechecking installation if a problem occurs during a new fryer’s first operation. Gas, electrical and pressure-system service should be handled in accordance with the applicable manual and by qualified service personnel where required.

• Product is too dark: The listed causes include cooking temperature being too high or old oil. The suggested corrections are to check the temperature and replace old oil.
• Product is too light or undercooked: The troubleshooting table identifies low temperature, insufficient temperature recovery when product is loaded, or an overloaded vat. It suggests checking the thermostat setting and recovery and reducing the load.
• Product has a burned-oil flavour: The listed causes include oil needing replacement or more frequent filtering, and a vat that has not been properly cleaned. Replace or filter the oil as indicated and clean the vat.
• Pressure does not build: The listed causes are too little product in the fryer or product that is not moist enough to generate steam.
• Oil heats too slowly: Listed gas-model causes include a pilot that is not lit, a plugged pilot orifice or supply tube, gas supply turned off, a faulty gas control valve, or air in the gas line. The manual’s listed corrections include lighting the pilot according to the operator’s procedure, clearing the obstruction, turning on the gas supply, replacing a faulty valve, or bleeding air from the line.
• Pilot will not stay lit: The troubleshooting information lists a faulty thermocouple as a possible cause.
• Oil overheats: A faulty thermostat is listed as a possible cause for a gas model.
• Oil foams or boils over: The troubleshooting table identifies water in the shortening as a possible cause.
• Filter motor runs but pumps oil slowly: The listed causes are a filter valve that is not open or clogged lines or pump. The table recommends opening the filter valve or removing and cleaning the pump and lines; it also lists replacing the pump seal, rotor and rollers.
• Fryer has no power: Listed checks include the cord and plug, power at the wall receptacle, fuses or circuit breaker, and the main switch. The manual also lists the high-limit control and thermostat as possible causes when the fryer will not heat.

Applications

The PFG 600 is suited to commercial kitchens cooking chicken in pressure-fried loads. The manufacturer’s operator manual also includes procedures and suggested settings for fish, shrimp, trout, pork chops, ribs, steaks, veal cutlets and potatoes. The fryer’s four-head chicken capacity and built-in filtration make it relevant to kitchens preparing repeated batches during busy service.