Henny Penny 600 EN - Manual (Page 14)

Model 500/561/600
13. If a breading machine is not used, the food should be placed in
the dry mix and hand tumbled so that each piece of food is
completely covered.
14. Knock off any excess breading and place the breaded product
on a tray for cooler storage. Place a damp cloth over the
breaded food to retain moisture. The breaded food should be
held for a minimum of 30 minutes before frying so that it can
absorb spices from the breading and so that breading can
better adhere to the product.
15. Determine the time and temperature settings according to the
type of product to be fried.
16. Set the controls to the desired temperature and time. See C1000
Programming Instructions Section.
Before placing the product into the basket, make certain that
the shortening is at the correct frying temperature for the type
of product. Also check that is on.
17. Place the food into the submerged basket by first putting in the
largest pieces (thighs and drumsticks). This gives the large
and more difficult pieces time to fry a few extra seconds in
the shortening. Leave the lid open.
Use care to prevent splashing hot shortening. Severe
burns can result.
Do not overload, or place product with extreme moisture
content into the basket. The maximum load size is 12 lbs.
(5.4 kg.) for model 600 fryers; 14 lbs (6.4 kg.) for model
500 fryers and 18 lbs. (8.2 kg.) for the model 561. Failure
to follow these directions can result in shortening overflow-
ing the frypot. Serious burns, fire, or damage to the unit
could result.
18. Lift the basket slightly out of the shortening and shake it,
causing the pieces to separate. Return the basket to the short-
ening. Doing this will prevent white spots on the finished
product.
3-14 608
Step 13
Step 17
3-5. CHICKEN FRYING
PROCEDURES (Continued)