High Volume

A
Counter-balanced lid lift and lock system
Makes full loads easy to handle and fryer safe to operate
B
Half racks
Bread, load, fry and hold up to 24 lb of chicken per load without re-racking
C
Faster cooking
Frying under pressure seals in flavor, reduces cook time and temperature
D
Programmable
Computron 8000 with full programming and oil management features
E
Fast recovery
Highly efficient heating elements/burners produce fast recovery
F
Built-in filtration
Faster, more convenient filtering improves productivity

High Volume Pressure Fryers

High volume operators want two things: throughput and reliability. The Henny Penny legacy 8-head pressure fryer does both.

  • 8-head chicken or 24 lb (11 kg) of food per load
  • Fast recovery in electric and gas units
  • Gas units: reliable draft-induced heat transfer technology with solid-state ignition
  • Accepts standard half-racks to minimize product handling
  • Counter-balance lid lift, stays locked until pressure drops to 1 psi
  • Onboard filtration
  • Feature-rich computer controls
  • Fully insulated, heavy-duty stainless steel fry pot with 7-year warranty
  • Rectangular fry pot design promotes turbulence for even cooking 

AVAILABLE MODELS

PFE 591 Electric
PFG 691 Gas

Let's run the numbers

Pieces of fried chicken cooked per day:
Calculate

Results

TRADITIONAL
OPEN FRYER
PFE-591 or
PFG-691

Cooking Temperature

 

 

Cooking Time Per Load (In Minutes)

 

 

Total Cook Time/Day (In Hours)

 

 

Cooktime/Year (In Hours)

 

 

Real Savings

Annual
per Store
In 10 Years
1 Store
5 Stores 10 Stores 20 Stores

Additional Production Time Saved
(in hours)

 

 

 

 

 

 

 

 

 

 

 

Labor Savings
(based on labor
rate of $8/hour)

 

 

 

 

 

Or

 

 

 

 

 

Possible Additional Revenue Due
to Increased Throughput
(at $5 Per 2-Piece Meal)