Idle Mode

•   Automatically lowers oil temperature between periods of operation to save energy and extend oil life

Filtration tracking, prompt, lockout

•   Helps managers maximize oil life by using cook cycle history to to customize and control filter frequency 

Proportional control

•   Prevents over or under heating oil

Load Compensation

•   Automatically adjusts cooking time to accommodate fresh or frozen products and different load sizes   

Velocity Series™ exclusive featuresReduced volume fry pot uses 25% less oil

Automatic oil top off from onboard reservoir

Fast, automatic filtering after every load

Next generation control

•   3-line digital display with touch/tap keys

•   50 cook programs, expandable to 160

•   Monitors pressure lock, displays status and alerts  

Computron® 8000 controlFor PFE 500, PFG 600, PFE 561, PFE 591, PFG 691

•   Advanced frying, filtration and oil management features in a reliable, intuitive control system

•   Oil and energy management

•   16 character display with multiple language settings

Computron® 1000 controlAvailable on PFE 500 and PFG 600

•   Simple programmable digital control with basic touch key functions and alpha-numeric LED display 

•   TIME/TEMP display, simple UP/DOWN arrows

Key features for all pressure fryersLower cook temperatures, shorter cook times

Safer, more reliable than other pressure fryers

•   Easy close and lid latch with redundant locking

•   Average cooking pressure 12.0 psi, safety pressure release set at 14.5 psi

Rectangular fry pot

•   Promotes random turbulence for even cooking

Lower energy requirements and cost

•   High efficiency heating elements (electric), superior heat transfer technology (gas)

•   Lower exhaust gas temperatures indicate that heat is transferred more efficiently to oil in fry pot

•   Less heat lost to surroundings means less energy required for cooling

Built-in filtration

•   Fast, convenient filtering for longer lasting oil, better tasting product

•   Less handling of hot oil, easier clean-up 

Long-lasting, stainless steel construction

7-year fry pot warranty

Sustainable design and operation

•   Pressure frying uses less oil and energy than deep frying

•   Built-in filtration and oil management features extend cooking oil life and reduce disposal points

•   Manufactured with recycled stainless steel (75% blend) 

Oil and Energy ManagementMelt Mode

•   Gentle pre-heating function that gradually raises temperature of oil or solid/semi-solid shortening

hennypenny.com

•   Permits shorter cook times at lower temperatures

•   Seals in moisture and seals out excess cooking oil for a healthier, more flavorful product

•   Reduces operating costs by promoting longer oil life and using less energy

COOKING UNDER PRESSURE...

PRESSURE FRYERS QUick REFEREncE

Standard (4-head) Our famous 500 electric and 600 gas standard pressure fryers offer 4-head cooking in a narrow 19 in width

•   Choice of Computron® 8000 or  Computron® 1000 control

•   Easy to use color-keyed spindle and  lock-down

© 2013 Henny Penny Corporation Revised 03/30/2016

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MODEL WIDTH CHICKEN CAPACITy

PRODUCT CAPACITy

OIL CAPACITy

PFE 500  electric      19 in 4 head   14 lb (6.4 kg) 48 lb or 25 L

PFG 600  gas 19 in 4 head   12 lb (5.4 kg) 43 lb or 22 L

PFE 561  electric 19 in 6 head   18 lb (8.2 kg) 69 lb or 35 L

PXE 100  electric 24 in 8 head   24 lb (11 kg) 75 lb or 38 L

PFE 591 electric   25.5 in 8 head   24 lb (11 kg) 100 lb or 51 L

PFG 691 gas   25.5 in 8 head   24 lb (11 kg) 130 lb or 61 L

PRESSURE FRYERS QUick REFEREncE

Large Capacity (6-head) The 561 pressure fryer features a deeper fry pot in a standard fryer width for additional capacity—up to 6 head of chicken per load

•   Combine with standard or 8-head fryers to fine tune store capacity and throughput

•   Easy to use color-keyed spindle and  lock-down

Velocity Series™ (8-head) Cooks up to 8-head of chicken per load in 25% less oil than previous model, plus oil lasts 3 times longer! 

•   Automatic oil level top off 

•   Automatically filters oil and washes crumbs out after every load

•   Next generation control 

•   Easy lid close and latch with automatic pressure lock and lock status monitoring 

•   Narrower width, lower deck, soft corners and seamless deck for easy cleaning

A

B

C

E

D

What is pressure frying?Commercial pressure frying is similar to open frying except that after food is placed into the hot oil, a lid  is lowered over the fry pot and sealed to create a pressurized cooking environment. Pressure frying produces the most consistently flavorful fried chicken, faster and in higher volume than any other method. 

How it works

1. Fresh or frozen food is placed in fry basket and lowered into preheated oil. Fryer lid is closed, latched and locked (A) forming a secure airtight seal. 

2. Surface moisture from food quickly vaporizes, building pressure in the steam zone (B) to 12 psi. Pressurized cooking environment prevents further moisture being released from food. This pressure barrier effectively seals in the food’s natural juices and seals out additional oil for a healthier, more flavorful product. 

3. Pressure increases turbulence at lower temperatures for faster, energy-efficient cooking. Henny Penny rectangular fry pot (C) promotes random turbulence and tumbling action for even, consistent cooking. 

4. “Cold” zone (D) below the heating elements allows crumbs to accumulate without scorching prior to filtering. (Not needed for Velocity Series)

5. During filtering, hot oil is drained through a disposable filter envelop into the filter pan (E), then pumped back into the fry pot, ready for immediate use.

Legacy 8-head