690

Overview

The Henny Penny 690 is an 8-head commercial pressure fryer. Henny Penny’s service specifications list capacity for 8 head of chicken, or 20 lb, and an approximate floor space of 7 sq. ft. (0.65 sq. m.). Its footprint and batch capacity are useful planning details for kitchens preparing chicken in repeated loads.

Henny Penny provides model-family resources for installing, operating, programming and troubleshooting the 690 and 692 fryers. The available source material identifies these resources but does not include their step-by-step procedures, so consult the relevant model documentation for instructions.

Key Features

• Pressure-fryer format.
• Vat capacity listed for 8 head of chicken (20 lb).
• Manufacturer service resources include programming, operation, troubleshooting and inspection information for the 690 and 692 models.

Specifications

• Model: Henny Penny 690.
• Equipment type: Commercial pressure fryer.
• Vat capacity: 8 head of chicken (20 lb).
• Height: 61 in. (155 cm).
• Width: 24 in. (61 cm).
• Depth: 41¾ in. (107 cm).
• Approximate floor space: 7 sq. ft. (0.65 sq. m.).

Cleaning & Maintenance

Henny Penny’s 690 and 692 inspection and planned-maintenance guidance calls for regular equipment checks to identify issues early and support fryer performance. It says inspection steps should be completed annually, and recommends more frequent planned maintenance—such as quarterly or semi-annually—for high-volume restaurants. The source advises consulting a manager if the appropriate frequency is uncertain.

The manufacturer’s planned-maintenance page lists the following required parts for its inspection work. This is a service checklist, not a statement that these items are included with a fryer or need replacement at every inspection:

• Safety relief valve (one per fryer), pressure gauge, lid cables, pressure pads and lid gasket.
• Solenoid rebuild kit, temperature probe, spindle lube and pipe thread sealant.
• Steel and Teflon sleeve fittings, condensation box hose, check valve and deadweight cap O-ring.
• Roller spindles for the carriage, lid handle rollers, Nylatron slides, side cam fillers and lid latch.
• Pilot assemblies, flame sensor, power cord, plumbing elbows, high limit, drain switch and splice connectors.
• Towels.

Tools listed for the planned-maintenance work include temperature probe depth gauges, a pipe snake, a manometer, an amp clamp, an imperial socket set, imperial hex-key wrenches, pliers, crossblade and flat-blade screwdrivers, 8–12 in. pipe wrenches, wire-stripping and wire-cutting tools, a crimping tool, adjustable wrenches, imperial open-end wrenches and a pressure test gauge kit (140463).

Applications

The listed capacity makes the 690 relevant to commercial kitchens preparing chicken in high-volume batches. Use the 20 lb and 8-head capacity figures when assessing whether its batch size suits the kitchen’s service needs.