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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. 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 original flavor than other methods of frying.

The Henny Penny PFE-591/PFG-691 is the only electric pressure fryer on the market that cooks up to 8 head of chicken or 24 lbs. (11 kg) of food in a single load. A high-volume fryer can offer significant savings in time, labor, frying oil, energy use and maintenance over an equivalent combination of smaller competitive fryers.

Henny Penny high-volume pressure fryers incorporate several beneficial design features, including rectangular fry pot, cold-zone, counter-balanced lid lift and lock, raised edge on fryer deck and more.

The PFE-591/PFG-691 features high-efficiency heating elements and a heat-exchange system that produces among the lowest average exhaust gas temperatures in the industry.

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

Available built-in filtration is standard and can be accomplished in minutes with no handling of hot oil.