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Henny Penny first introduced commercial pressure frying to the foodservice industry 50 years ago. Today, Henny Penny pressure fryers continue to lead the industry in performance, durability and innovation.

Frying under pressure enables lower cooking temperatures and faster cooking times. The additional pressure also helps seal in the foodÕs natural juices and reduce absorption of frying oil into product. Results of pressure frying generally produce a product with less fat and more flavor than other frying methods.

The Henny Penny PFE-561 electric offers a larger 6-head capacity fry pot in the standard 4-head fryer footprint. Henny Penny pressure fryers incorporate several beneficial design features, including rectangular fry pot, cold-zone, color-keyed locking spindle, heavy duty lid hinge, raised edge on fryer deck and more.

Henny PennyÕs high-efficiency heat-exchange system produces among the lowest average exhaust gas temperatures in the industry, so you get fast recovery and energy savings.

A narrow five-square-foot footprint also saves floor space and cookline frontage.

Built-in filtration system filters and returns hot oil in less than four minutes with no extra pumps or pans and no handling of hot oil.

The COMPUTRONª 8000 control provides fully automatic, programmable operation, as well as energy-saving, filtration and cook management features.

The COMPUTRONª 1000 control offers programmability in a simple, easy-to-use digital control panel with LED display.