Henny Penny Pressure Fryer Leaflet

Why

pressure fry?

Henny Penny Corporation
P.O. Box 60
Eaton, OH 45320

+1 937 456.8400
+1 937 456.8402 Fax

Thermostat-controlled heating

elements (A) are located around the
perimeter of the fry pot, above the
bottom level.

Fresh or frozen food is placed in

fry basket and lowered into preheated
shortening. Fryer lid is closed and
latched (B), and spindle is locked
down (C), forming a secure, airtight
seal. 

A small amount of moisture from

food is released immediately, building
pressure in closed steam zone (D) to
12 psi. 

A pressurized cooking environ-

ment (E) prevents further moisture
from being released, sealing in food’s
natural juices and locking shortening
out. Pressure increases turbulence at
lower temperatures for faster, energy
efficient cooking.

Rectangular fry pot (F) promotes

random turbulence and tumbling
action, resulting in more even
cooking.

“Cold” zone (G) below heating

source allows cracklings to accumu-
late without scorching. 

When filtration cycle is activated,

used shortening drains through a
disposable filter envelope in the
built-in filtration system (H).
Switch-activated pump returns hot
filtered shortening to fry pot for
immediate use.

Pressure frying takes less time than
conventional deep fat frying, so you
can serve more orders more quickly.
Henny Penny offers computer-
controlled pressure frying that lets
you cook up to ten menu items
at the touch of a button

Lower frying temperatures
mean pressure frying uses
less energy. Shortening
lasts longer, too.
With easy operation,
more orders cooked
in less time and less
cleanup involved,
pressure frying gives
you tremendous
productivity with
lower labor, shorten-
ing and energy costs.

Pressure Frying seals
in the food’s natural
juices, nutrients and
flavors, making any-
thing you cook more  tender and flavorful.  
And you can cook just about anything in Henny
Penny pressure fryers… chicken, chops, seafood, 
vegetables—even ribs and steaks!