W.A.S.S.H.

W.A.S.S.H. is an acronym that Henny Penny uses to describe the environmental elements that breaks down oil prematurely, shortening the useful life of the oil, which drives up the cost of ownership. They are as follows:

• Water - Moisture naturally occurring in product along with other sources of water degrades oil. Reducing water contamination by filtering often and cleaning off excessive ice crystals before dropping product can extend the life of the oil.

• Air - Oil slowly oxidizes when it is in contact with air. Properly maintaining the fryer mechanically and hygienically, and following recommended cooking procedures can reduce oil usage. Close the lid on pressure fryers and place night covers on open well fryers when the unit is not in use.

• Salt - Salt within product and breading makes its way in to the oil during the cooking process. Reducing additional salt contamination by following best practices when breading, cooking, and seasoning product increases oil life. Never season or shake excess breading off over a vat of oil.

• Soap - Soap residue, even in undetectable amounts, left behind after the washing process degrades oil. Ensure vats are rinsed thoroughly after washing to protect oil life.

• Heat - The controls are designed to make frying product the most efficient process as possible. Following best practices when using the Henny Penny fryer ensures the longest oil life possible. One best practice is selecting a product menu and placing the fryer in Cool Mode when not in use.