Henny Penny 600 EN - Manual (Page 40)

Model 500/561/600
3-24. SEASONAL
SHUTDOWN
1. Drain and clean the frypot per Cleaning the Frypot Section.
2. Turn the main circuit breaker OFF and unplug the electrical cord,
if possible.
3. On gas models turn the gas valve to OFF. Shut off the gas valve
on the main gas supply line.
4. Close the lid but do not tighten the spindle.
5. Remove and clean the condensation drain pan.
6. Clean the inside of the steam exhaust tank on gas
models.
3-25. CUT-UP
FRIED CHICKEN
1. Cut 2 1/2 to 2 3/4 pound (1.13-1.3 kg) net weight birds into 8 or
9 pieces. Nine pieces allows you to serve 3 three-piece dinners
from each bird.
2. Wash the chicken parts and drain thoroughly. Break the thigh
bone from the front of the backbone and remove excess fat
from the thigh.
3. Bread the pieces in advance (if using Henny Penny Fryer
Breading Mix) so that the breaded chicken will be held at
least 30 minutes before frying. Breading in advance will give
the breading an opportunity to permeate the meat and adhere
better to the product. The pieces can be breaded and held
refrigerated for as long as 24 hours before frying. This
procedure eliminates continuous breading and will save labor.
4. Frying temperature for best results is 320°F (160°C) for 10 to 11
minutes.
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