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How to Clean a Henny Penny Fryer

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Henny Penny pressure fryers are some of the best in the foodservice industry. From chicken wings to onion rings, they can whip up delicious dishes and appetizers with ease. Like any piece of kitchen equipment, proper cleaning and maintenance can help a fryer stay efficient and running smoothly.

So where do you start? Below are some helpful tips and steps for cleaning a Henny Penny fryer thoroughly and properly. For larger preventative maintenance tasks, please contact an authorized technician for assistance.

Supplies You'll Need:

  • Safety gloves
  • Safety splash goggles
  • Fryer cleaning solution (check owner's manual for recommendations)
  • Fryer brush
  • Towel

Cleaning a Henny Penny Fryer Frypot

The frypot holds the oil or cooking shortening. Before changing any shortening or oil, it's important to clean out the frypot on your Henny Penny fryer. Here are the necessary steps you need to know.

Step 1. Prepare the Frypot & Unit

Turn off the power switch off, and unplug the unit from the wall. Make sure the oil cools down before starting the cleanup procedure. The filter drain pain should be covered and as far back under the unit as it can go. This will help prevent oil from splashing and potentially cause injury

Step 2. Drain Oil

Below are specific draining procedures for the following models:

  • Model 500, 561 and 600 Pressure Fryers – Slowly open the drain valve handle with one half turn. After a few minutes, slowly open the valve to a fully opened position.
  • Model 591 and 592 Pressure Fryers – Slowly pull the handle out toward you.
  • Model OFE/OFG/OEA/OGA-341, 342 Open Fryers – Slowly open the drain valve handle with one half turn. After a few minutes, slowly open the valve to a fully opened position.

Step 3. Close the Valve & Clean Oil from the Drain Pan

Close the drain valve and clean out the oil in the filter drain pan. Once the oil is discarded, reinstall the drain pan under the equipment and leave out the filter screen assembly.

Step 4. Add Water & Cleaning Solution

Before starting, put on splash goggles and rubber gloves while handling chemical fryer cleaner. Below are recommended amounts for popular models:

  • Model 500, 561 and 600 Pressure Fryers – Locate the frypot's indicator line and fill hot water up to it. Add 4-8 ounces of dry cleaner or 8-16 ounces of liquid cleaner. Mix thoroughly.
  • Model 591 and 592 Pressure Fryers – Raise the lid and remove the racks and carriers. Tilt the lid back so it doesn't interfere with cleaning. Add hot water to the fill line before adding 8-10 ounces of cleaner. Mix thoroughly.
  • Model OFE/OFG/OEA/OGA-341, 342 Open Fryers – Add hot water to the fill line. Then, thoroughly mix in 4 ounces of cleaner.

You also can add the fry basket into the frypot for proper cleaning.

Step 5. Enter Clean-Out Mode

Below are specific clean-out instructions for the following models:

  • Model 500, 561 and 600 Pressure Fryers – Turn the main power switch to "POWER" and set temperature to 195° When the "ready" indicator comes on and the solution temperature reaches 195°F, turn the main power switch to "OFF." Be sure to pour a cup of hot cleaning solution into the condensation tower to prevent any obstructions.
  • Model 591 and 592 Pressure Fryers – Raise the Turn the cook/pump switch to "COOK." Press the program button and select "5." When "Clean-out?" prompt displays, press "1" for to start process. The temperature will heat up to a pre-programmed setting, but it can be adjusted using the up and down buttons to prevent boiling over. Be sure to pour 2 cups of hot cleaning solution into the exhaust tank as well to prevent any obstructions.
  • Model OFE/OFG/OEA/OGA-341, 342 Open Fryers – You can turn the main power switch to "POWER" and set temperature to 195°F, or you

    can activate the Clean-Out mode. When the unit starts its melt cycle, press and hold the timer button. When "Clean-out?" prompt displays, press "1" for to start process. The temperature will heat up to a pre-programmed setting of 195°F, but it can be adjusted using the up and down buttons to prevent boiling over.

Step 6. Monitor the Cleaning Process Carefully

If the cleaning solution in the frypot starts to boil over, turn the power switch off immediately to avoid damage to the controls or other portions of the fryer. During the cleaning process, don't use steel wool, abrasive cleaners or a water jet pressure sprayer to clean the fryer. These also could damage the unit.

Once clean-out mode is complete, power off the machine. Allow the cleaning solution to stand between 15-20 minutes.

Step 7. Scrub Down the Frypot

Use an OEM Henny Penny fryer brush to scrub the frypot's interior thoroughly. Make sure to clean the lid frame and around the fryer's countertop as well.

Step 8. Drain & Refill Frypot with Vinegar Solution

Open the fryer's drain valve and let the cleaning solution flow out into the drain pan. Discard remnants in the drain pan, and clean or replace the pan before reattaching. Once the pan is reattached and the drain valve is closed, refill the frypot with hot water to fill line and add distilled vinegar. Below are proper measurements for the following models:

  • Model 500, 561 and 600 Pressure Fryers – 8 ounces
  • Model 591 and 592 Pressure Fryers – 16 ounces
  • Model OFE/OFG/OEA/OGA-341, 342 Open Fryers – 8 ounces

Once the hot water and vinegar are added, enter clean-out mode again (see step 5 above).

Step 9. Scrub Down, Drain & Rinse Frypot

Use a clean fryer brush to scrub down the frypot's interior. It will help neutralize the alkaline residue from the cleaning solution. Drain the vinegar and water from the frypot, and rinse it down using hot water. Dry the interior, drain pan, valve openings and surrounding areas as thoroughly as possible.

Step 10. Reassemble Components

Once dry, replace the clean filter screen assembly in the drain pan and the cover. Also, reinstall the drain pan under the fryer.

Need some more assistance? Check out our manuals or special Henny Penny fryer maintenance webinar.

Please contact a local authorized service agent who can help with these specific units and all your commercial kitchen equipment needs.