PFE-500

Overview

The Henny Penny PFE-500 is an electric commercial pressure fryer for kitchens preparing fried chicken and other fried menu items. The operator’s manual describes pressure frying as controlled low-pressure cooking: the method cooks food faster at lower temperatures, seals in moisture and natural juices, and limits excess shortening from entering the food. The PFE-500 cooks up to 14 lb of food per load and has a 48 lb shortening capacity.

The fryer has a stainless steel rectangular frypot and a cast-aluminum-alloy lid. A built-in filtration system is included. The standard control is electromechanical with temperature and timer controls; the Computron 8000 control is an optional upgrade for programmable operation.

Key Features

• Pressure frying: Controlled low pressure supports faster cooking at lower temperatures, according to the operator’s manual.
• Batch capacity: The manual specifies a maximum 14 lb food load for the Model 500.
• Shortening capacity: The PFE-500 frypot holds 48 lb of shortening.
• Built-in filtration: The filtration system filters shortening and is described as extending shortening life at optimal levels.
• Frypot and lid: The rectangular frypot is stainless steel; the lid is cast aluminum alloy.
• Pressure-lid safety: A colour-keyed locking spindle engages the pressure seal. The lid remains locked until pressure drops to 1 psi, and an automatic pressure release valve is included.
• Condensation management: A channel beneath the lid directs condensation away from hot shortening when the lid is raised.
• Controls: Standard electromechanical controls provide temperature and timer functions. The optional Computron 8000 provides programmable cooking features.
• Cycle signal: The manual lists a cook-cycle completion signal.

Specifications

• Model: PFE-500
• Equipment type: Electric pressure fryer
• Shortening capacity: 48 lb (21.7 kg)
• Maximum food capacity: 14 lb (6.3 kg) per load
• Heating format: Electric immersion
• Heating power: 11.25 kW or 13.5 kW
• Operating pressure: 12 psi
• Safety valve setting: 14.5 psi
• Dimensions: 18 in. wide by 37 in. deep; 48 1/2 in. high to the top of the stack and 64 in. high to clear the lid when open. The manual notes that height includes casters.
• Floor space: 5 sq. ft. (0.46 m²)
• Clearance: 6 in. (152 mm) at the sides and back
• Shipping weight: 325 lb (147 kg)
• Listings stated in the service manual: UL, CUL, UL Sanitation and CE

Electrical data in the service manual

The manual lists the following electrical combinations for the PFE-500. Confirm the fryer’s data plate and control configuration when matching a unit to a kitchen supply.

• 208 V, 3 phase, 60 Hz: 31 A at 11.25 kW or 38 A at 13.5 kW
• 208 V, 1 phase, 60 Hz: 54 A at 11.25 kW or 65 A at 13.5 kW
• 220–240 V, 3 phase, 60 Hz: 28 A at 11.25 kW or 34 A at 13.5 kW
• 220–240 V, 1 phase, 60 Hz: 49 A at 11.25 kW or 59 A at 13.5 kW
• Other voltages listed: 1 or 3 phase, 50 or 60 Hz, at 220–240, 380, 400, 415 or 440–480 V

Installation & Requirements

The PFE-500 manual specifies a 6 in. (152 mm) clearance at the sides and back and lists a 5 sq. ft. (0.46 m²) floor-space requirement. Its electrical requirements depend on the selected voltage, phase and heating power; consult the applicable data plate and the manual’s electrical table before connecting the unit.

The technical manual calls for a separate disconnect switch with fuses or breakers of proper capacity. It specifies insulated copper conductors rated for 600 V and 90°C; for runs longer than 50 ft (15.24 m), it directs the installer to use the next larger wire size. The manual says an optional power cord and plug can be supplied for 3-phase 208 V and 230 V units only.

The fryer must be located with provision for venting into an adequate exhaust hood or ventilation system to remove frying odours. The operator’s manual says ventilation must conform to applicable local, state and national codes and recommends consulting a local ventilation or heating company when designing an exhaust canopy. The manual also warns that the canopy must not interfere with fryer operation.

Operation

Use the fryer within the manual’s stated maximum load of 14 lb for the Model 500. The operator’s manual cautions against overloading the basket or loading product with extreme moisture content. For the optional Computron 8000, the service manual lists a 16-character digital display with multiple language settings, automatic or manual idle and melt cycles, 10 programmable cook cycles, automatic load compensation, programmable on/off pressure, an optional filter-enforcement feature, temperature display in °F or °C, a cook-cycle usage summary, a programmable user password, daily statistics for the past 7 days and monitoring of current supplied to the heating elements.

The operator’s manual gives recipe guidance for different foods. One table provides suggested times and temperatures for a 10 lb load, including chicken at 315°F for 10–11 minutes, fish at 315°F for 3.5 minutes, shrimp at 315°F for 2 minutes, trout at 315°F for 5 minutes, pork chops at 315°F for 5 minutes, ribs at 275°F for 14 minutes, cubed steak at 315°F for 5 minutes, veal cutlets at 315°F for 4 minutes and potatoes at 315°F for 8 minutes. These are manual recipe examples, not a substitute for the fryer’s operating instructions or a tested recipe for a different load.

For shortening care, the operator’s manual says to lower the temperature to 275°F or below when the fryer is not in immediate use. It advises filtering after every 3 to 6 cook cycles when frying breaded products and says not to exceed 6 cook cycles without filtering. Keep shortening at the proper cooking level and add fresh shortening as needed, as directed in the manual.

Cleaning & Maintenance

Follow the operator’s manual for shutdown, draining and cleaning procedures. Its cleaning instructions warn not to close the lid when water or cleaner is in the frypot: water under pressure can become superheated and cause severe burns when the lid is opened. During boil-out, the manual says to watch the cleaning solution continuously; if it foams or boils over, switch the fryer off and do not try to contain it by closing the lid. It also says not to use cleaning solution on the aluminum lid or hinge, and not to use steel wool, abrasive cleaners, cleaners or sanitisers containing chlorine, bromine, iodine or ammonia, or a water jet.

For the filter-envelope procedure, the manual directs the operator to remove and clean the filter screens, crumb catcher and suction standpipe, then rinse them thoroughly with hot water. These parts must be thoroughly dry before the new envelope is assembled because water can dissolve the filter paper. Slide the screens into a clean envelope, fold the open end as instructed, secure it with the retaining clips, reassemble the filter components and reconnect the filter union by hand; the manual says not to tighten the union with a wrench.

The manual says to clean the deadweight assembly valve at the end of each day. Before removing its cap, turn the main power switch off, ensure all pressure has been released and open the lid. The cap may be hot, so the manual calls for a protective cloth or glove. Do not attempt to remove the deadweight cap while the fryer is operating.

Troubleshooting

The technical manual identifies several causes of heating problems. If an electric fryer heats shortening too slowly, it lists low or improper voltage, weak or burned-out heating elements, faulty contactor points, loose wires and burned or charred wire connections. The manual’s troubleshooting instructions call for checking the supply against the data plate and checking the relevant components. For shortening overheating, it lists a faulty thermostat or contactor as possible causes. Electrical inspection and repair should follow the service manual’s procedures.

If the fryer does not heat because the high-limit control has opened, the manual says the control must be manually reset after the shortening cools to a safe operating temperature. It locates the red reset button behind the drain-pan door, under the controls; the manual notes that the button’s side location differs by fryer arrangement. If the high limit trips again or the fryer continues to malfunction, consult qualified service personnel rather than bypassing the control.

For pressure that does not exhaust at the end of a cook cycle, the operator’s manual lists a clogged solenoid, exhaust line or deadweight as possible causes. Its correction is to turn the fryer off, allow it to cool so pressure is released, and have the lines, solenoid and exhaust tank cleaned. The manual also lists an open circuit as a possible cause when the power switch is on but the fryer is completely inoperative.

Applications