Home

Henny Penny SURE CHEF RT User's Manual

1. Remove all electrical power supplied to the unit by unplugging the power cord or electrical shock could result If the unit is permanently wired the circuit breaker must be used to disconnect power Remove knob from front of unit With a 9 mm nut driver remove two nuts securing switch bracket to unit Remove bracket and switch Remove two screws securing switch to bracket Transfer one wire at a time from old switch to new switch Install in reverse order 6 9 Thermal Sensor Step 2 6 6 Remove all electrical power supplied to the unit by unplugging the power cord or electrical shock could result If the unit is permanently wired the circuit breaker must be used to disconnect power 1 Unplug thermal sensor from PC board 2 Straighten bracket and pull sensor straight out from unit 3 Install new thermal sensor 6 10 Contactor Remove all electrical power supplied to the unit by unplugging the p
2. 1 1 M Do RCM ames 1 1 l4 1 495 es 1 1 a nocd ae cu 1 2 EE ME ce ea 1 2 b 2 1 2 1 2 1 TERCER 2 1 A toco METH RUM 2 2 2 4 Leveling of Unit 2 2 AE eT EFT E E 2 2 2 6 Electrical 2 2 2 7 Installation of Rotor Disk and Rotor Spindle 2 3 2 8 Cabinet 2 4 OPERATION es a 3 1 3 1 Introduction ca vata alte ER beak ey 3 1 8 2 Setting the 1 8 1 9 9 Manual Mode 8 1 9 4 Program Mode 3 2 3 5 Power Rotor 3 3 8 6 Fan Control e 3 3 3 7 Automatie Two Temperature Cooking 3 8 3 8 oe tan 3 4 8 9 Cleaning 3 4 PROGRAMMING aos 4 1 41 Introduction as sie wig ves eei d ees 4 1 4 2 Programmin
3. Sure Chef RT Series Rotisseries 01 284 Revised 2 22 06 LIMITED WARRANTY FOR HENNY PENNY APPLIANCES Subject to the following conditions Henny Penny Corporation makes the following limited warranties to the original purchaser only for Henny Penny appliances and replacement parts New Equipment Any part of a new appliance except lamps and fuses which proves to be defective in material or workmanship within one year from date of original installation will be repaired or replaced without charge F O B factory Eaton Ohio or F O B authorized distributor To validate this warranty the registration card for the appliance must be mailed to Henny Penny within 10 days after installation Replacement Parts Any appliance replacement part except lamps and fuses which proves to be defective in material or workmanship within 90 days from date of installation will be repaired or replaced without charge F O B factory Eaton Ohio or F O B authorized distributor This warranty covers only the repair or replacement of the defective part and does
4. XM 7 1 Tel dot aen ces e 7 1 Genuine Parts ole Vu pP UCM RE 7 1 T8 How to Find PALES AN E 7 1 TOW LO Orders ww ees tese Ea 7 1 To SPLICE Gs Id ud wr ea dee a tees 7 2 Tb s dose testor wg imo a ran alos elite 1 2 Ula Warranty 1 2 7 8 Recommended Spare Parts for 7 2 Section 1 INTRODUCTION 1 1 Henny Penny Rotisserie 1 2 Model Variations 1 3 Features 1 4 Proper Care The Henny Penny Sure Chef Rotisserie combines rotating hot air with counter rotating disks so that food browns more evenly and cooks faster It can also be used as a display unit for displaying of product while in the cooking or holding mode This manual covers the following variations of the Henny Penny Rotisserie Product Number 02601 Model RT 105 3 spit Product Number 02603 Model RT 105 4 spit Product Number 02605 Model RT 105 5 spit Product Number 02607 Model RT 107 7 spit Product Number 02609 Model RT 114 14 spit Distinctive compact design Preselected automatic or manual controls Integrated Solid State Controls Combination hot air convection and infrared cooking Counter rotation disk movement LED readout control panel Tempered glass doors Removable drip pan Remo
5. E kA pO PR EA DD DOD 7 5 SURE CHEF RT SERIES QUICK REFERENCE Manual Cooking Operation 1 2 Move the Rotation Control knob to Auto Push SELECT PRODUCT until the Manual light in the menu area turns on Push SET TIME to check cook time hours minutes Push SET TEMP to check the cook temperature Push INCREASE or DECREASE when a time or temperature is displayed to change it Time can be set to 18 00 temperature can be set from 170 to 425 degrees F When the product is loaded push START STOP The rotor will turn and the Cook light will start flashing The cook time remaining is shown in the display in hours and minutes You can change the cook time or temperature while the product is cooking Follow step 2 above When the product is done the buzzer will sound and the display will flash 00 00 until the START STOP switch is pushed The rotor will stop and you can remove product To keep the rotor turning move the Rotation Control knob to On To hold product set your holding temperature otherwise the control will keep the cabinet at the cook temperature Programmed Cooking Operation 1 2 Move the Rotation Control knob to Auto Push SELECT PRODUCT until the desired product light in the menu area turns on When the product has been loaded in the Sure Chef push START STOP The rotor will start turning If searing
6. Remove two screws securing insulator to quartz heater Use a 7 mm wrench or nut driver and remove nut from heater Install new heater securely tightening nut for heater wire CAUTION Itis recommended not to touch heater with hands Use gloves when replacing or damage to heater could result 6 3 6 6 Heating Element Step 3 Step 4 6 4 Remove all electrical power supplied to the unit by unplugging the power cord or electrical shock could result If the unit is permanently wired the circuit breaker must be used to disconnect power Follow steps 3 4 and 5 of Blower Replacement Remove screws from heater bracket to housing and let bracket hang Remove wires and cut insulation from around heater nuts at top of unit to gain access to heater nuts Using a 19 mm wrench remove 4 nuts from heater From inside of unit pull heater straight down Install new heater Remove all electrical power supplied to the unit by unplugging the power cord or electrical shock could result If the unit is permanently wired the circuit breaker must be used to disconnect power 1 Unplug wiring harness from PC board 2 Unplug thermal sensor from board 3 Using an 8 mm nut driver remove 4 nuts securing board to unit 4 Install new board Step 2 Step 3 6 5 6 8 Rotor Control Switch
7. Well Juices Juices Juices Red Pink Clear Pork 170 F Juices Clear Ham Labeled Ready to Eat or Fully Cooked Ham Labeled Before Eating Poultry Lamb Fish 140 F For optimum flavor but may be served below 140 160 F 185 F 190 F Juices should be clear or hip joint loose when drumstick is moved 160 F 170 F 180 F Rare Medium Well 140 F 150 F 5 12 Roast Chicken 5 13 Pork Ribs Recommended Sizes Spare Ribs 3 1 2 Pounds and down Baby Rack 1 3 4 2 Pound Slabs 5 14 Rock Cornish Game Hens Recommended Weight 2 2 1 2 Pounds Each Spit roasted chicken makes a popular lunch or dinner take home item Remove excess fat and skin from thigh and neck area Remove tail if desired Rinse birds inside and out with cool tap water Place on spit and season with Sure Chef or All Purpose season ing Please refer to for Meat Forks or Spits and section on Seasonings and Barbecue Sauce Use a clean accurate meat thermometer to determine when well done Refer to programming chart for cook time and temperature guidelines Merchandise chicken in hot or cold deli cases or package for self service Sell per pound or per chicken Remove excess fat particularly along the underside of the brisket area spare ribs Rinse front and back with cool tap water Weave slabs on spits like an accordian Both tines of the meat fork should pi
8. Chef Rotisserie and are delicious For eight servings you will need 8 Lg Green Bell Peppers Remove stem seeds and membranes 1 Lb Lean Ground Beef Brown and drain off grease Add 1 3 4 Cup Cooked Rice 1 1 2 Oz Packet Dry Onion Soup Mix 3 Well Beaten Extra Large Eggs 1 Tbsp Worcestershire Sauce 1 2 Tsp Dried Herbs 1 4 Tsp Sure Chef Seasoning Fill each pepper 1 4 below top Cover the filling with tomato sauce and or shredded cheese Bake in roasting pans with grids at 325 until done about 60 minutes Small frozen breads pastries and pies can be baked on the roasting pans Since so many types and variations are available use your discretion and follow the manufacturer s directions 5 20 Barbecued Meat Sandwiches 5 21 Barbecued Rabbit Shredded beef and or pork in barbecue sauce makes a classic Southern style sandwich that is popular all over the U S Select boneless rolled beef rump roasts and or fresh pork blades Boston Butt Roast per cooking guide Meat needs to be very well done to shred easily Allow meat to cool somewhat Peel off any tough crusty exterior Shred or chop meat and put in a sauce pan Add Henny Penny Barbecue Sauce until well coated Sauteed onions or green pepper may be added if desired Simmer on stove and heat through For every 2 1 2 pounds of shredded meat you will need approximately 5 cups of barbecue sauce This will yield approximately 5 6 pounds of product
9. Memory lost must be reprogrammed If an E 5 or E 6 condition exists the control will sound the buzzer continuously and the display will flash the error message Depressing the START STOP switch will stop the buzzer but the control is inoperable until the error is repaired If an E 41 exists the units memory has been disrupted by severe power fluctuations or electrical noise The buzzer will sound and the display will flash the error message Depressing the START STOP switch will stop the buzzer but memory has been lost Control must be reprogrammed Section 5 COOKING PROCEDURES 5 1 Program Cook Charts Your rotisserie is pre programmed at the factory for whole chickens ribs and chicken pieces The size weight temperature and quantity of the chicken or ribs is critical to the success of the preset cooking programs Therefore the following specific product information is provided so that you may make adjustments to the program if necessary Refer to following page 5 1 PRESET FACTORY PROGRAM MODEL RT 105 and RT 107 Number of Whole Chickens Ribs or Programmed Chicken Pieces Cooking Time Programmed Programmed Hold Food Qtrs Per Spit Recommended in Hours Cooking Programmed Time in Hours Programmed Hold Product Basket or Pan Accessory and Minutes Temperature F Alarm s and Minutes Temperature F Whole Chicken 4 Spit 1 25 325 None 1 30 170 224 215 pound each purchased weight None 1 30 170 Ribs
10. 56 6 20 000 3 G 240 VAC 1 PH 83 3 20 000 2 6 3 PH 50 6 20 000 3 6 Stacked unit with separate power cord for each unit specs are total for both units 2 7 Installation of Rotor Disk and Rotor Spindle 1 Align square end of rotor spindle to the square groove of the rotor support 2 When aligned push rotor spindle into hole of rotor support 3 Rest the other end of spindle onto the brass coupling facing the operator side of unit the brass coupling will be on the left 4 Slide opening of disk over spindle and align flat side of hole in disk with the flat side of spindle Slide onto spindle 5 Tighten retaining nut 6 Disks and spindle may be taken out as an assembly or separately Step 5 2 3 2 8 Cabinet Dimensions 3934 29 lt 100 75 i 0008000000000000000000000 0000000000000 0000000000000 200000090000000000000 0008 82 208 0000000900000008000000000 0000000000008 0000000000000 10 00000000000000000000005 gt L 24 29 80 60 39 t 100 em gt 75 000000000200000000000000070 000000000000000000000 33 wn 105 5 cm 85
11. 8 2 pound 1 Spit 45 350 slabs of pork spareribs 30 1 30 170 Chicken Pieces 4 Basket 1 00 300 Quarters from a 212 284 pound chicken 1Thaw meats if frozen These cooking times are based on meats having an average temperature of 50 F at the beginning of each cook cycle A time and temperature mya be programmed for searing if desired Rotisserie must be preheated in manual mode to the desired searing temperature before cooking Alarms can be programmed for sear and cook modes only Several alarms can be programmed in one sear cook cycle Please refer to Service Manual for detailed operational and programming instructions Notes Place chicken on spit in a vertical position Weave spareribs on spit like an accordian Both tines of each spit should pierce the slab Best results if quarters are turned halfway through cook cycle Load first with skin side down Alarm will signal halfway point 5 2 5 1 Program Cook Charts Cont d If you wish to cook larger or smaller quantities of chicken and ribs than the quantities used in the preset factory programs please refer to the following chart Adjust the program where necessary Refer to following page 5 3 MODEL RT 107 Food Product Whole Chicken 24 21 pound each purchased weight Whole Chicken 214 212 pounds each purchased weight Whole Chicken 244 242 pounds each purchased weight Ribs 3 pound slabs of pork spareribs
12. and cook alarms If any of these functions are not desired such as SEAR program sear time to 00 00 The sear function will be ignored during the cook cycle 4 2 Programming Time and 1 Select the desired product using the SELECT PRODUCT Temperature for Sear switch Cook and Hold 2 Select SEAR COOK HOLD or ALARM by depressing the SELECT FUNCTION switch When the switch is first pressed SEAR is selected 3 Depress the SET TIME switch and using the increase or decrease change switch program the desired time for SEAR 4 Depress the SET TEMP switch and using the increase or decrease change switch program the desired temperature for SEAR NOTE The maximum SEAR time is 1 hour and 59 minutes Maximum COOK time is 18 hours Temperature display range is 170 F to 510 F Below 170 F display will read LO Above 510 F display will read Temperature range for programming is 170 F to 425 F 5 Depress the SELECT FUNCTION switch to the COOK function Repeat steps 3 and 4 above to program desired COOK time and temperature NOTE The display will return to the time of day display if more than 5 seconds elapsed between any two switch depressions 6 The hold time can be programmed to 18 hours If a HOLD mode is not programmed this mode will not be entered at the end of the cook cycle Depress the SET TIME switch and using the increase or decrease change switch program the desired time for HOLD Depress
13. chicken turkey shrimp scallops oysters mussels cocktail sausages whole mushrooms cherry tomatoes green onions quartered whole onions potato and apple sections peppers diced squash pineapple large olives and whole water chestnuts 5 26 Sure Chef Barbecued 5 16 Baked Beans Baked beans are an excellent menu addition and can be easily prepared in the Sure Chef Rotisserie Please refer to the section on casseroles for general procedure 4 Lbs Canned Pork N Beans Drain off liquid and save 3 4 Cup HP Barbecue Sauce 1 1 2 Oz Packet of Dry Onion Soup Mix 1 4 Cup Molasses 1 3 Cup Dark Brown Sugar 8 Tbsp Worcestershire Sauce 8 4 Cup Drained Liquid from Beans Combine ingredients and pour into roasting pan Bake at 325 F 350 F for 45 60 minutes Section 6 MAINTENANCE 6 1 Introduction This section provides procedures for the replacement of the various parts used within the cabinet 6 2 Removing Side Panels Remove all electrical power supplied to the unit by unplugging the power cord or electrical shock could result If the unit is permanently wired the circuit breaker must be used to disconnect power 1 Using a 10 mm socket loosen two nuts from each side of side panel 2 Push straight up and pull bottom of panel out 3 Remove side panel Step 1 Step 2 6 1 6 3 Blower Replacement Step 4B Step 5A 6 2 Remove all electrical power supplied to t
14. cm B000000000000 0000002000000 a00000000000000000008 500000000000000000000000005 opo 107 RT 105 2 4 Figure Number 3 1 7 SEAR HOLD E FUN SET CLOCK CT 9N TIME COOK ALARM SET RODU INCREASE PRODUCT ST DECREASE START STOP ROTATION CONTROL SURE CHEF 25 Figure Number 3 1 1 Digital Display Function The digital display is a LED type display which shows the temperature of the cabinet and the timer countdown of the cook cycle 2 Menu Board The menu board displays the programmed products of the control Select Function This switch changes the function of the control such as SEAR Switch COOK or HOLD 4 Set Time Switch The set time switch allows you to program the time of SEAR COOK or HOLD cycle 5 Increase Change This switch allows you to increase the time or temperature Switch of a cook cycle Decrease Change This switch allows you to decrease the time or temperature Switch of a cook cycle Select Product This allows you to select a preprogrammed cook cycle or manual cook cycle Temperature By depressing the TEMP switch the unit will display the Switch cabinet temperature Set Clock Switch This allows you to set the time of day clock 10 Set Temp Switch The set temp switch allows you to program the temperature setpoint of a SEAR COOK or HOLD cycle Start Stop Switch This switc
15. day The control will remain in special programming until the START STOP switch is depressed The display will read as follows 1 12 hour clock or 2 24 hour clock L program mode locked or U program mode unlocked Fahrenheit degrees Celsius degrees By depressing SET CLOCK the control will convert from a 12 hour clock to a 24 hour clock Depressing SELECT FUNCTION converts programming locked or unlocked and depressing SET TEMP converts the control from Fahrenheit degrees to Celsius degrees 4 5 Clearing Program Memory It may be desirable to clear all programmed times and temperatures from the control memory If clearing becomes necessary follow the steps below 1 Enter special program mode 2 Depress the SELECT PRODUCT switch Display will read SURE 3 Within 5 seconds depress the TEMP switch All memory will be erased The display will read INIT for one second then exit the special program mode NOTE The following items are NOT changed when clearing program memory 1 12 or 24 hour clock 2 Degrees F or C 3 Programming locked or unlocked 4 Current time of day 4 3 4 6 Error Codes 4 4 The Sure Chef Rotisserie contains self diagnostic checks throughout the operation If the control fails these self checks it will alert the operator with an error message E 5 Overheating software high limit E 6 Temperature probe failure E 41
16. has been programmed the Sear light will flash otherwise the Cook light will flash The display will show the total sear and cook time remaining When searing is complete the Cook light will start flashing If alarms are programmed they are indicated during cooking the buzzer will sound and the display will quickly flash ALO1 for the first alarm ALO2 for the second and so on DO NOT PUSH ANY SWITCHES TO STOP THE ALARMS The Alarm light flashes during the alarm The meaning of the alarms depends on your cooking process it may mean baste the product You cannot change the time or temperature while cooking a programmed product When the product is done the buzzer will sound and the display will flash 00 00 and the Cook light turns off Press the START STOP Switch to stop the alarm and the cycle The rotor will stop when the alarm is cancelled If holding has been programmed for this product the display will flash 00 00 3 times the Hold light will start to flash and the rotor will continue to turn At the end of the Hold time the buzzer will sound and the display will flash 00 00 until the START STOP switch is pressed The rotor will stop when the alarm is cancelled Setting The Time Of Day Clock Make sure that cooking is not in process Push SET CLOCK then INCREASE or DECREASE to change the displayed time of day Programming Times Temperatures and Alarms 1 If programming has been locked you will have to unlock it to make chan
17. not include any labor charges for the removal and installation of any parts travel or other expenses incidental to the repair or replacement of a part Any claim must be presented to either Henny Penny or the distributor from whom the appliance was purchased No allowance will be granted for repairs made by anyone else without Henny Penny s written consent If damage occurs during shipping notify the carrier at once so that a claim may be filed THE ABOVE LIMITED WARRANTY SETS FORTH THE SOLE REMEDY AGAINST HENNY PENNY FOR ANY BREACH OF WARRANTY OR OTHER TERM BUYER AGREES THAT NO OTHER REMEDY INCLUDING CLAIMS FOR ANY INCIDENTAL OR CONSEQUENTIAL DAMAGES SHALL BE AVAILABLE The above limited warranty does not apply to damage resulting from accident alteration misuse or abuse b if the equipment s serial number is removed or defaced or c for lamps and fuses THE ABOVE LIMITED WARRANTY IS EXPRESSLY IN LIEU OF ALL OTHER WARRANTIES EXPRESS OR IMPLIED INCLUDING MERCHANTABILITY AND FITNESS AND ALL OTHER WARRANTIES ARE EXCLUDED HENNY PENNY NEITHER ASSUMES NOR AUTHORIZES ANY PERSON TO ASSUME FOR IT ANY OTHER OBLIGATION OR LIABILITY Section Section 1 Section 2 Section 3 Section 4 Section 5 TABLE OF CONTENTS Page INTRODUCTION eod o pte a 1 1 1 1 Henny Penny 1 1 1 2 Model
18. through the breast and thighs 5 5 5 4 Procedure For Meat 5 5 Removing Spits From The Forks On Spits Cont d Whole Roasts Beef lamb pork and ham should be centered on the spits evenly Most roasts will have to be placed on spits lengthwise due to their size and shape However if small roasts are cooked they can be placed vertically on spits provided they do not touch the top of the oven or interfere with adjacent spits Best results are obtained if poultry or roasts are not crowded together Leave adequate space between products for best Rotisserie 5 6 Removing Cooked Meat From Spits 5 7 Use Of Optional 5 6 Accessories browning Insulated pads or gloves must be used to avoid burns Insulated pads gloves or mitts can be used to remove hot spits baskets or roasting pans Be careful that they do not come in direct contact with the cooked food An easy sanitary method to remove spits involves using a pair of clean tools called channel locks These are available as most hardward stores Hold one tool in the left hand and grab the upper left side of the double spit Next grab the lower right side of the spit with the other tool in the right hand Now slide the spit to the side where the shaft points are and remove the spit Insulated pads or gloves must be used to avoid burns Allow poultry and red meat to cool for ten minutes before removing from spit This prevents excessive
19. to use roasts cooked on spits brown more uniformly 2 If roasting pans are used place roasts on grids provided fat side up Pans and baskets must be hung from outermost holes on rotor disc 5 16 Roasts Cont d Make certain roasts are evenly balanced on spits for uniform cooking Boneless roasts are easier to balance than bone in roasts Roasts may be marinated before cooking if desired If exterior is dry roast may be basted with vegetable oil or oleo during roasting Roasts may be seasoned either before during or after cooking Roasts may be seasoned by rubbing the meat with slivers of garlic onion juice or herbs such as rosemary thyme sage fresh mint for lamb dry mustard or pepper before cooking Slivers of garlic or herbs may also be inserted under the skin using a very sharp pointed knife before roasting If spits are used allow roasts to cool for a minimum of 10 to 15 minutes before removing the spit This prevents excessive loss of meat juices For the same reason roasts cooked in pans or baskets should cool for 10 to 15 minutes before carving Merchandising Tips A Sell per pound in whole halves quarters or slices B Delicious hot or cold sandwiches can be prepared for the lunch trade C Package and merchandise in hot or cold display cases 5 17 Whole Turkey Traditionally thought of as a Thanksgiving and Christmas treat every day consumer preference is i
20. 10 DIT Whole LUPKCY tine ice ot ia a ST FU EE RE 5 11 518 Stuited Peppers s s wos oH tae ea EUR REX Bae 5 12 5419 Breads Pastries Pies ascen ados dere etos E 5 12 5 20 Barbecued Meat Sandwiches 5 18 5 21 Barbecued uides vea pex RUE oes ace 5 13 5 22 C asselolego res do d toti usd ote vas bb Es Ded EROS t 5 14 5 28 ritis 5 14 5 24 Meatloaf boxe ceci 5 14 5 25 e fed eoe EA RE actes d c P EC 5 15 5 26 Sure Chef Barbecued Baked 5 16 Section 6 MAINTENANCE 6 1 Gels Introduction 6 1 6 2 Removing Side Panels 6 1 6 3 Blower amp 6 2 6 4 High Limit Replacement 6 3 65x Quartz Heaters 6 3 6 67 tre deo a eme e op P CAI ERE RR em te 6 4 OT sodes e tort e HA doeet cen d a 6 5 6 8 Rotor Control Switch 4 1c sek tenses oh e ew y me teas 6 6 6 0 Thermal S nso QU EX OE Ed EE 6 6 621 07 edd e ot adieu 6 7 6 11 Rotor Motors ous e EEG ER Ea etse E 6 7 6 12 Motor Reset RE Ru 6 8 section 7 PARTS INFORMATION
21. OLTS TO GROUND r273141516171819 Jio MOTOR CAP Li amp L2 TO A CIRCUIT 6 10 NOTE USE 75 C COPPER WIRE ONLY DO NOT CONNECT Li amp L2 TO A CIRCUIT OPERATING AT MORE THAN 150 VOLTS TO GROUND CONTROL BOARD 33 In 5 FAN 39 LIN 5 6 THERMOSTAT CERE TETE FAN CONTROL E SWITCH al 3 E 48 FRONT PROBE QUARTZ SS RUE SERE 9 E i 3 S Re 5 RT 107 HENNY PENNY CORP 208 240 V 3 P EATON OHIO 45320 26251 6 11 NOTE USE 75 C COPPER WIRE ONLY DO NOT CONNECT Li amp L2 TO A CIRCUIT OPERATING AT MORE THAN 150 VOLTS TO GROUND CONTROL BOARD QUARTZ 2131 15117 1815 10 9798 E BREAKER 5 RT 107 HENNY PENNY CORP 208 240 V 1 P Et L2 EATON OHIO 45320 26253 6 12 Section 7 PARTS INFORMATION 7 1 Introduction 7 2 Genuine Parts 7 3 How To Find Parts 7 4 How To Order This section lists the replaceable parts of the Henny Penny Sure Chef Rotisserie WARNING Use only genuine Henny Penny parts in your unit Using a part of lesser quality or substitute design may result in unit damage or personal injury Use only genuine Henny Penny parts in your unit Using a part of lesser quality or substitute design may result in unit damage or personal injury To find items you want to order from the Parts List proceed as follows 1 Refer to the
22. Ribs 112 pound slabs of pork baby back ribs Chicken Pieces Quarters from a 215 234 pound chicken Number of Whole Chickens Ribs or Chicken Pieces Qtrs Per Spit Basket or Pan 2 Recommended Accessory Spit Spit Spit Spit Spit Basket Approximate Cooking Time in Hours and Minutes 1 05 1 20 1 35 1 15 40 1 20 PRESET FACTORY PROGRAM Cooking Temperature F 325 325 325 350 350 325 Alarm s None None None None None 40 Approximate Hold Time in Hours and Minutes 1 30 1 30 1 30 1 30 1 30 1 30 Hold Temperature F 170 170 170 170 170 170 Notes Recommendations also applicable to RT 105 Recommendations also applicable to RT 105 Place on spit in vertical position Weave ribs on spit like an accordian Both tines of each spit should pierce the slab Best results if quarters are turned halfway through cook cycle Load first with skin side down Alarm will signal halfway point 5 4 5 2 Determining Length Of Cook Cycle 5 3 Loading The Rotisserie 5 4 Procedure For Meat Forks Or Spits Because of the variations in power supplied to the rotisserie and individual variations in products the provided cooking times are approximate and should be used as a starting point in establishing your specific cooking procedures Ultimately the end of the cook cycle is determined
23. This may be sold by weight either hot or cold or by the sandwich Coleslaw and baked beans make excellent side dishes NOTE Chicken or turkey can be used instead of beef or pork Cut 2 8 pound rabbits into quarters Follow time and temperature on programming chart for quartered chicken Rabbit can be basted with vegetable oil oleo or butter during cooking if desired Cook until well done internal meat temperature should be 185 F to 190 F Dip in Henny Penny Barbecue Sauce before serving or offer on the side Barbecue sauce may also be applied during the last 15 minutes of cooking if desired Package for hot or cold self service May also be held in restaurant pans in hot deli cases for two hours This makes a delicious novelty lunch or dinner item 5 22 Casseroles The Sure Chef roasting pans can be used to bake casserole dishes such as green beans scalloped potatoes and macaroni and cheese Remove grid liners from roasting pans Lightly coat the inside of the pans with vegetable oil Prepare your favorite casserole recipe and pour into pans Leave a minimum of 1 space at the top of the pans Put pans into preheated rotisserie Pans always go into outermost holes on rotor disc Recommended baking temperatures are 300 F 325 F for approximately 45 to 60 minutes Time and temperature adjustments will be needed depending on the individual recipe Package into individual portion containers Cover with lid Cove
24. atus 1 Move the rotation control knob to AUTO Depress the SELECT PRODUCT switch until the MANUAL light on the menu board is illuminated NOTE Only COOK is programmable in the manual mode 2 Depress SET TIME to check the cook cycle time hours minutes Depress SET TEMP to check the cook cycle temperature If a time or temperature needs to be changed depress INCREASE or DECREASE Time can be set up to 18 hours and the temperature can be set from 170 F to 425 F 3 1 3 3 Manual Mode Operation 3 After loading product depress START STOP switch Rotor Cont d will start turning and the time remaining in the cook cycle will be displayed The COOK light will also flash off and on indicating a cook cycle is in progress 4 The cooking timer will count down until 00 00 is indicated and an end of cycle alarm will sound 5 Depress the START STOP switch The rotor and alarm will stop and the control will regulate to the setpoint temperature NOTE The cabinet temperature can be displayed throughout the cook cycle by depressing the TEMP switch 3 4 Program Mode Operation The control has three product cook cycles which may be programmed for specific products Each cycle may consist of up to three functions labeled SEAR COOK and HOLD Alarm may be programmed during the SEAR and COOK functions 1 Depress the SELECT PRODUCT switch and select the desired product cook cycle 2 Depress the START STOP switch Rotor wi
25. by food temperature see Testing for Doneness Always load the rotisserie so that the spits or baskets are evenly balanced Baskets pans always inserted into outermost holes on rotor disc When properly placed on spits the front of the food product will be viewed by the customer and the food product will clear the top of the oven If product does touch the top of the oven remove the spits and reposition the food The double spits or meat forks are the standard accessory Some of the advantages of cooking on spits compared to baskets or pans is that the meat cooks more uniformly and is basted by itself as it rotates It is important to place meat on the spit evenly for even cooking results Place chicken and small poultry on spits in a vertical position for maximum capacity see diagram Place chicken on its back Gently push legs and thighs toward the back This gives the chest a more plump appearance and positions the drumsticks better for insertion of the spit Run one point of the spit through the chest at the height of the wings Run the other point through the large part of the drumstick and lower body Push the spit through to the other side of the chicken Wings can either be pinned by the spit or folded behind the neck If turkey or large poultry is cooked it may be necessary to place them horizontally on spits so they do not touch the top of the oven or interfere with adjacent spits In this case run the spit lengthwise
26. drawing in the Parts Section to identify the part needed Use the figure number and item number from the photograph to locate the corresponding part in Parts List of this section There you will find the Henny Penny part number and a description of the part Once the parts you want to order have been found in the Parts List write down the following information 1 From the drawing and Parts List SAMPLE Figure Number 6 Part Number 30390 Description Blade Fan From the data plate SAMPLE Product number 02601 Serial number 00155 Phase 3 Voltage 208 7 1 7 4 HOW ORDER Continued FROM PARTS LIST The following table has been provided as a sample format for you to use in preparing your spare parts orders By providing all the entries your distributor will be able to ensure the correct parts will be sent to you Also by prepayment your order will be expedited YOUR ORDER Quantity Description Ordered Price Each Total Blade Fan Product No 02601 7 5 PRICES 7 6 DELIVERY 7 7 WARRANTY 7 8 RECOMMENDED SPARE PARTS FOR DISTRIBUTORS 7 2 Serial No 00155 Phase 3 Voltage 208 Your distributor has a period parts list and will be glad to inform you of the cost of your parts order Commonly replaced items are stocked by your distributor and will be sent out when your order is received Other parts will be ordered by your distributor from Henny Penny Corporation Nor
27. e is slow at first then speeds up Push START STOP to abort a cycle before it times out
28. en wrench unthread allen screw from motor coupling 2 Using a 10 mm wrench remove the 4 nuts securing the motor to bracket 8 Mark wires and remove from terminal block 4 Install new motor and place marked wires into terminal block Step 2 Step 3 6 7 6 12 6 8 Motor Reset Switch Remove all electrical power supplied to the unit by unplugging the power cord or electrical shock could result If the unit is permanently wired the circuit breaker must be used to disconnect power 1 Unthread front cap from switch 2 Transfer wires from old switch to new switch 3 Install new switch 105 26250 v v 208 240 V 3 P 3 EATON OHIO 45320 UJ XD CONVECTION HEAT IRP yy eer 16 pV amp CONTROL BOARD PROBE FRONT QUARTZ REAR QUARTZ 2 2 2 9 2 Ls esi ad OA 5 C CIRCUIT 1421314 5 671 99 10 i TTE 4 dl _ 5 L1 L3 L2 NOTE USE 75 C COPPER WIRE ONLY DO NOT CON NECT L1 amp L2 TO A CIRCUIT OPERATING AT MORE THAN 150 VOLTS TO GROUND 6 9 RT 105 26639 208 240 V 1 P 45320 CONTROL BOARD FRONT QUARTZ REAR QUARTZ LI Loe UN 4 NOTE USE 75 COPPER a ee OPERATING AT MORE THAN 1 IU WIRE ONLY DO NOT CON CIRCUIT 41 Eg 150 V
29. erce the slab Season the ribs to taste by sprinkling and rubbing Sure Chef or All Purpose Season ing on both sides of each slab Spare ribs should be placed into the rotisserie so that the front of the slab is viewed by the customer For a more tender moist product the ribs can be marinated using our marinade seasoning Mix 4 6 ounces of marinade seasoning to 1 gallon water per 10 pounds of product Refrigerate and allow to remain in marinade 12 24 hours Cook until well done and tender Refer to programming chart for cook time and temperature guidelines Ribs may be dipped into barbecue sauce after cooking or sauce may be applied during the last 15 minutes of the cook cycle Merchandise in deli cases or package for self service Sell ribs per piece slab or pound These delicious little birds have all white meat and a somewhat gamy taste Select plump hens weighing approximately 18 24 ounces each Follow preparation procedure for whole chicken A maximum of 5 birds per spit can be cooked in the RT 105 and 7 per spit in the RT 107 Roast at 300 325 F until well done about one hour Check with a clean accurate meat thermometer Merchandise in deli cases or package for self service Sell per hen or per pound Wild rice makes an excellent side dish for this lunch or dinner item 5 9 5 15 Duckling Select 8 4 pound birds with white skin and a plump body Duckling has all dark meat and high fat content Therefore spit co
30. g Time and Temperature for Sear Cook and 4 1 4 3 Programming 1 4 2 4 4 Special Programming 4 2 4 5 Clearing Program 4 3 1 COAG cus E eo teo tete PR ie ik Me e 4 4 COOKING PROCEDURES 5 1 TABLE OF CONTENTS Continued Section 5 COOKING PROCEDURES Continued Section Page 5 8 Loading the Rotisserie 5 5 5 4 Procedure for Meat Forks or 5 5 5 5 Removing Spits from the Rotisserie 5 6 5 6 Removing Cooked Meat from Spits 5 6 5 7 Use of Optional 5 6 5 8 Seasonings and Barbecue Sauce 5 7 5 9 Basic Rules of Safe Food Preparation 5 7 5 10 Minimum Temperature Requirements for Hot and Cold Food 5 8 5 11 Testing for Doneness 5 8 5 12 Roast Chicken 5 9 5 13 Pork RiDS ooo dvds S uade da ac ai dew Gan i ed era 5 9 5 14 Rock Cornish Game 5 9 Duckling io oss e 5 10 5416 5
31. ges Refer to the Service Manual for unlocking procedure Even if programming is locked you can still view times and temperatures Push SELECT PRODUCT until the desired product light in the menu area turns on Make sure cooking is not in process For each product you can set a time and temperature for Sear Cook and Hold You can also set up to 20 alarms for each product Use the SELECT FUNCTION switch to pick Sear Hold Cook or Alarm The corresponding light under the display will turn on Keep pushing SELECT FUNCTION until the Sear light turns on Sear Push SET TIME to see the Sear time Push INCREASE or DECREASE to change the time You can set the Sear time to 00 if no searing is required Sear time can be set to 1 59 Push SET TEMP to see the Sear temp push INCREASE or DECREASE to change the temperature Cook Push SELECT FUNCTION to turn the Cook light on Use SET TIME SET TEMP INCREASE and DECREASE as described above to see and change the time and temperature Cook time can be set to 18 00 Hold Push SELECT FUNCTION to turn the Hold light on Use SET TIME SET TEMP INCREASE and DECREASE as described above to see and change the time and temperature The Hold time can be set to 00 if no holding is required Hold time can be set to 18 00 8 Alarms Push SELECT FUNCTION to turn the Alarm light on Push SET TIME repeatedly to see the current alarms If only 00 is shown there are no alarms To set a new alarm p
32. h will start or stop a SEAR COOK or HOLD cycle Rotation Control Knob This four position rotary switch controls the action of the rotor the convection heat and the rear quartz heater The function display will show you which function the unit is in such as SEAR COOK or HOLD The unit must be in a programmed cycle Function Display Motor Reset Switch Resetable protector designed to safeguard the motor from electrical overloads 2 6 Section 3 OPERATION The Henny Penny Sure Chef control is basically two parts the computer control and the power rotor switch The computer control regulates the cabinet temperature and provides tim ing and program functions of the rotisserie The four position rotary switch controls the rotor convection heat and the quartz heaters 3 1 Introduction The clock is set by pressing and releasing the SET CLOCK then pressing the change switches to increase or decrease the displayed time The control maintains the time as a 12 or 24 hour clock The flashing 12 00 on power up signifies 12 o clock noon 3 2 Setting the Clock In manual mode the front quartz heater is always and the convection heat and rear quartz heater cycle off and on to regulate the cabinet temperature 3 3 Manual Mode Operation NOTE Switches must be depressed within 5 seconds of each other or the control will revert to its previous st
33. he unit by unplugging the power cord or electrical shock could result If the unit is permanently wired the circuit breaker must be used to disconnect power Remove two acorn nuts from the access cover with a 10 mm wrench and remove cover Unthread nut from fan blade shaft and pull blade from blower motor Remove both side panels from unit With a 7 mm wrench remove the 4 screws and nuts on the control side of unit that holds the top cap to unit Remove 6 screws two from the control side and 4 from the other side and remove blower housing Remove the 7 mm nuts that secure the blower to housing Mark and remove wires from old blower and install to new blower motor Install new blower in reverse order 6 4 High Limit Replacement Mount the new high limit Remove all electrical power supplied to the unit by unplugging the power cord or electrical shock could result If the unit is permanently wired the circuit breaker must be used to disconnect power Follow steps 3 4 and 5 of Blower Replacement Remove the two screws and nuts that house the high limit Remove the two wires from the old high limit and install to the new high limit Remove all electrical power supplied to the unit by unplugging the power cord or electrical shock could result If the unit is permanently wired the circuit breaker must be used to disconnect power
34. ing is a blend of black pepper mild red pepper onion and garlic and gives food products a spicy brown appearance Both seasonings are suitable for chicken and ribs The Barbecue Sauce mix is combined with catsup water or meat stock It is convenient economical and delicious One packet of mix will make a little over one gallon of sauce The sauce may be brushed on the meat during the last 15 minutes of cooking or applied to the food upon removal from the rotisserie To insure that the foods you serve are safe as well as delicious please observe the following rules 1 Food handlers must wash hands with soap and water before handling food This includes washing hands between handling raw and cooked food 2 Don t use the same utensils cutting board or counter tops for cooked foods that have been used for raw foods especially poultry and pork If the same utensils and work surfaces have to be used thoroughly clean these items before allowing cooked products to come in contact with them 3 Cook foods to the correct internal temperature or degree of doneness Please refer to section on Testing for 4 Always segregate raw and cooked products in the refrigerator If separate compartments are not available in the refrigerator store cooked products above raw products Wrapping foods or putting them in containers will also prevent potential contamination 5 7 5 10 Minimum Temperature Requiremen
35. item Follow your favorite meatloaf recipe and make individual loaves Baby loaf pans will hold 1 1 2 to 2 pounds of meatloaf mixture Place individual loaves on roasting pan Each RT 105 roasting pan will accommodate 5 baby loaf pans 5 3 4 to 3 1 2 x 2 Each RT 107 roasting pan will accomodate 7 baby loaf pans Bake at 325 F for 60 minutes or until done Meatloaf can be merchandised hot or cold Sell per pound or per loaf Kabobs lend themselves well as a lunch or dinner item Various kinds of meat seafood and vegetables can be used Alternate cubed meat and vegetables on bamboo skewers Cubes should be 1 1 1 2 thick Choose items that will cook at the same rate Vegetables that require longer cooking such as potatoes onions and green peppers will need to be partially cooked when grilled with fast cooking meat like chicken or fish Grill in roasting pans or baskets at 325 850 Timing will depend on the type of meat used spacing between items on skewer and number of skewers per basket or pan Less time will be required in pans than baskets Coat grids lightly with vegetable oil to prevent sticking Turn skewers occasionally for even browning Baste with olive oil savory sauce or barbecue sauce to prevent drying Sell by the skewer or per pound Kabobs may be held for approximately two hours They are best held in a humidified environment The following items are suitable for kabobs Beef pork lamb
36. ll start turn ing and the timer countdown will begin NOTE The time that is displayed is the sum of the SEAR and COOK times Also the time cannot be adjusted during a cook cycle in programmed mode The cabinet temperature can be displayed throughout the cook cycle by depressing the TEMP switch 3 At the end of the cook cycle an alarm will sound indicating the cook cycle is over NOTE If a hold time is not programmed the cycle is ended and alarm turned off by depressing the START STOP switch If a hold time is programmed the unit will sound an alarm and automatically go into the HOLD cycle after the COOK cycle Hold time remaining will be displayed 3 2 3 5 Power Rotor Switch 3 6 Fan Control 3 7 Automatic Two Temperature Cooking The four position rotary switch controls the rotor convection heat and the rear quartz heater The switch positions are described below OFF Position The front and rear quartz heaters the convection heat and the rotor are off AUTO Position The front quartz heater is on The control will regulate the temperature using the rear quartz heater and the convection heat It also controls the rotor off and on ON Position The front quartz heater is on The control will regulate the temperature using the rear quartz heater and the convection heat The rotor will turn continuously STOP Position The front quartz heater is on The control will regulate the
37. loss of meat juices Lay the spit on the work surface or table Grab the handle of the spit with a channel lock or use an insulated pad glove or mitt Hold the spit at an angle to the work surface and slide the food product off using a serving fork or tongs Baskets and roasting pans with removable grids are available as an option for food products too small or impractical to put on spits If the special chicken rack is used select small poultry such as cornish hens or fryers having a purchased weight of 2 1 4 pounds or less Larger chicken will not cook evenly See diagram on how to use special chicken rack Meatloaf fish stuffed bell peppers baked beans casseroles and frozen pastries are examples of products that can be baked in the pans 5 7 Use Of Optional Accessories Cont d 5 8 Seasonings And Barbecue Sauce 5 9 Basic Rules Of Safe Food Preparation If baskets are used instead of spits to bake whole chicken or roasts keep in mind these products will require more time to cook and that browning will not be as uniform There are two seasonings and a barbecue sauce mix available from Henny Penny for use with the Sure Chef Rotisserie Lightly sprinkle or rub seasonings on meats evenly Additional seasoning can be sprinkled in the cavity of whole poultry The Sure Chef Seasoning is a paprika onion garlic and mixed spice blend which provides a mild barbecue flavor and reddish color The All Purpose Season
38. mally these will be sent to your distributor within three working days All replacement parts except lamps and fuses are warranted for 90 days against manufacturing defects and workmanship If damage occurs during shipping notify the sender and the carrier at once so that a claim may be properly filled Refer to warranty in the front of this section for other rights and limitations Recommended replacement parts stocked by your distributor are indicated with V in the parts lists Please use care when ordering recommended parts because all voltages and variations are marked Distributors should order parts based upon common voltages and equipment sold in their territory 206 etm 16 30 29 19 20 21 22 23 24 2526 27 28 18 17 7 3 105 Cover RT 107 and 114 Fan Blade Cooling RT 105 Fan Blade Cooling RT 107 and 114 Blower Motor 208 240 V RT 105 Blower Motor 208 240 V RT 107 and 114 Blower Housing RT 105 Blower Housing RT 107 and 114 Side Panel Left RT 105 Side Panel Right RT 105 Side Panel Left or Right RT 107 and 114 Blade Fan RT 105 Blade Fan RT 107 and 114 Nut Spit Support Washer Spit Support Support Spit Hinge Lower Hinge Upper Support Spit Drive Pivot Pin Door Heater Quartz 208 V 1000 W All Heater Quartz 240 1000 W Qua
39. ncreasing due to its high protein low fat benefits 1 Birds weighing 9 to 10 pounds each are the best size to use Larger birds may not clear the top of the unit Remove neck giblets and excess skin and fat Rinse inside and out with cool tap water Fold wings behind neck and tie legs together Small turkeys may be placed on spits in the same manner as are whole chickens see procedure for Meat Forks Spits The turkey breast should face the operator or customer The spit may also be run through the turkey lengthwise through the breast and thigh When properly placed on the 5 11 5 17 Whole Turkey Cont d 5 18 Stuffed Bell Peppers 5 19 Breads Pastries Pies 5 12 spit the breast will be parallel to the heating elements as it rotates If any part of the turkey touches the top of the unit as it rotates readjust the turkey and spit 5 Stagger turkeys in rotisserie so they do not touch each other 6 Roast at 325 F until well done About 4 to 7 turkeys 10 pounds each will require approximately 2 1 2 hours Use a clean accurate meat thermometer to determine when well done 7 Turkeys may be basted with vegetable oil oleo or butter occasionally For barbecued turkey baste with Henny Penny Barbecue Sauce during the last 15 minutes of cooking 8 Merchandise in hot or cold cases Sell whole halves or quarters Stuffed peppers make a very eye appealing display in the Sure
40. oking is an excellent way to prepare a moist less greasy roasted products Follow preparation procedures for whole chicken Two or three ducklings depending on size can be placed on an RT 105 spit Three or four ducklings per spit can be placed on an RT 107 spit Roast at 300 325 F until well done Check with a clean accurate meat thermometer Cook time will be approximately 1 hour and 45 minutes to 2 hours Merchandise in deli cases or package for self service Sell per bird or per pound Roast duckling makes an excellent dinner item It can be served with sweet n sour sauce orange sauce or barbecue sauce 5 16 Roasts 5 10 Beef lamb pork and turkey breast can be roasted in the Sure Chef Rotisserie with excellent results No specific time schedule for doneness has been set up for roasts due to the many variables which effect length of cook cycle However the following cook times and temperatures may be used as starting guidelines As in all cases use a clean accurate meat thermometer to determine appropriate degree of doneness Type of Roast Temp Time Acces Qty Beef 4 5 350 F 1Hr Spit 8 RT 105 Ibs Ea 15 Min 14 RT 107 Pork 3 4 350 F 1 Hr Spit 8 RT 105 Ibs Ea 40 Min 14 RT 107 Turkey Brst 350 F 1 Hr Spit 8 RT 105 5 6 lbs Ea 40 Min 14 RT 107 Points to Keep in Mind 1 Roasts can be baked in the roasting pans baskets or on spits While pans and baskets are more convenient
41. onal injury Section 2 INSTALLATION 2 1 Introduction This section provides the installation instructions for the Henny Penny Rotisserie NOTE Installation of this unit should be performed by a qualified service technician Do not puncture the Rotisserie with any objects such as drills or screws as component damage or electrical shock could result 2 2 Unpacking The Henny Penny Rotisserie has been tested inspected and expertly packed to insure arrival at its destination in the best possible condition The unit is packed inside a heavy cardboard carton with sufficient padding to withstand normal shipping treatment NOTE Any shipping damages should be noted in the presence of the delivery agent and signed prior to his or her departure To remove the Henny Penny Rotisserie from the carton you should 1 Carefully cut banding straps 2 Remove packing from around the unit 3 Lift carton from unit 4 Remove grease tray from unit 5 Remove 4 screws and 4 clamps securing unit to skid 6 Remove unit from skid Step 5 7 Your Rotisserie is now ready for location and setup 2 1 2 3 Location 2 4 Leveling of Unit 2 5 Ventilation 2 6 Electrical Requirements 2 2 The proper location of the unit is very important for opera tion and convenience Choose a location which will provide easy loading and unloading without interfering with the final assembly of food orders NOTE The RT 105 m
42. ower cord or electrical shock could result If the unit is permanently wired the circuit breaker must be used to disconnect power 1 With a straight blade screwdriver pull plastic tab out from bracket 2 Pull contactor from left to right and remove contactor from bracket 3 Mark wires and transfer one at a time to new contactor 4 Install new contactor 6 11 Rotor Motor Remove all electrical power supplied to the unit by unplugging the power cord or electrical shock could result If the unit is permanently wired the circuit breaker must be used to disconnect power 1 With a3 mm all
43. red containers of most casseroles can be held in heated display cases or warmers for 4 6 hours Maintain temperature of product at 140 F 150 F Sell by weight or by individual container 5 23 Fish Any firm textured fish is suitable for baking in the Sure Chef Rotisserie Fish fillets and steaks should be 3 4 to 1 thick Bake fillets or steaks in roasting pans with grids Bake whole fish in baskets or pans Coat grids and baskets lightly with vegetable oil to prevent sticking To prevent its breaking apart try turning fish only once if at all Use a wide spatula if turning is necessary and when removing from pan Fish fillets or steaks can be seasoned lightly with Sure Chef or All Purpose Seasonings Avoid using these seasonings on the skin of whole fish as excessive darkening can result Brush tops of fillets or steaks with vegetable oil oleo or seasoned butter sauce during cooking to prevent drying Bake at 300 F for 20 to 30 minutes or until done Fish can be eaten when its internal temperature reaches 140 F Its flesh will lose translucency and flake easily when done Serving ideas Offer lemon wedges herb butter or savory sauces with fish Hot curry or mustard sauce are excellent choices Fish ean be held in hot storage up to 45 minutes Maintain meat temperature at 140 F to 145 F Best results are obtained with humidified holding 5 24 Meatloaf 5 25 Kabobs This makes a very popular take home dinner
44. rtz Heater Socket Assembly Rear Door Complete RT 105 Rear Door Complete RT 107 and 114 Door Handle Plate Drip Tray RT 105 Plate Drip Tray RT 107 and 114 Drip Tray RT 105 Drip Tray RT 107 and 114 Rotor Control Knob Decal Switch Reset Switch 4 Amp Reset Switch Mounting Bracket Rotor Control Switch Menu Cards Printed Menu Cards Blank Radiant Heater Assembly RT 105 208 V 1600 W Radiant Heater Assembly RT 107 and 114 208 V 2000 W Radiant Heater Assembly RT 105 240 V 1600 W Radiant Heater Assembly RT 107 and 114 240 V 2000 W Printed Circuit Board 208 V Printed Circuit Board 240 V Circuit Board Retrofit SN HEO015IJ and Below Wire Board Weld Assembly 1 ar p p px pst ee os Fors ele el dob E en recommended parts 7 4 26671 V recommended parts 28 Terminal Block End Terminal Block Motor Capacitor Wire Enclosure Cover Drive Motor Contactor Coupler Drive Probe Assembly Thermostat Clip Spring Cabinet Magnet Assembly Door Magnet Assembly Door Front Complete RT 105 and 110 Door Front Complete RT 107 and 114 Hi Limit Thermostat 248 F 120 C Fan Control Switch RT 107 and 114 only Not Shown Casters RT 114 Not Shown Caster w Brake RT 114 Not Shown Disc Hub Drive Side Not Shown Disc Hub Support Side Not Shown Quantity
45. temperature using the rear quartz heater and the convection heat The rotor will not turn The fan runs continously except when the control is maintain ing a hold function in a programmed cycle The following is an example of the fans function in the holding mode A Ifthe cabinet temperature is greater than 250 F the fan runs continuously Ifthe cabinet temperature is less than 250 F and the unit is calling for heat the fan is on Ifthe cabinet temperature is less than 250 F and the unit is not calling for heat the fan is on for 10 seconds every 2 minutes If automatic two temperature cooking sear is desired the following is a possible two temperature combination The rotisserie must be preheated to sear temperature in manual mode before loading Ex A Temp Sear for approximately 30 minutes Cook Sear 350 time determined by operator depending on Cook 325 temperature used type and quality of product 3 3 3 8 Hold Mode If product will be held in the Sure Chef immediately after the cook cycle best results will be obtained if the door is left partially open until the oven temperature cools to the desired hold temperature Otherwise product will continue to cook Keep door closed once the hold temperature is attained 3 9 Cleaning Procedures Step 2 Step 2 3 4 Turn all controls to OFF and disconnect
46. the SET TEMP switch and using the increase or decrease change switch program the desired temperature for HOLD 4 1 4 3 Programming Alarms Alarms can be programmed only when the control is not main taining a Sear Cook or Hold function Up to 20 alarms can be programmed per function 1 Select the desired product by depressing the SELECT PRODUCT switch 2 Press SELECT FUNCTION until ALARM light is flashing 3 Alarms are set by pressing the SET TIME switch and can be programmed to any time between 00 01 to 19 59 4 The alarm consists of 18 flashes of 01 AL02 08 etc and at the end of the alarm the display will return to the time remaining of the cycle NOTE Alarms can be programmed in the SEAR and COOK function mode only 4 4 Special Programming The special programming mode consists of the following Mode features Fahrenheit F or Celsius C Program Mode Lockout L locked U unlocked e 12 or 24 hour clock Clearing memory To enter the special programming mode the following procedures must be followed 1 Select manual mode using the SELECT PRODUCT switch 2 Press and release the SELECT FUNCTION switch 8 Press and release the INCREASE switch 42 4 4 Special Program Mode Cont d 4 Press and release the DECREASE switch NOTE Steps 2 3 and 4 must be performed within one second of each other If the steps are not performed correctly the display will show the time of
47. the electrical supply to the unit Allow the unit to cool before cleaning as the exterior and interior of the cabinet may be hot enough to cause burns Daily 1 Remove the grease tray grease racks spindle and discs and take to a sink to clean them thoroughly NOTE If door of unit is partially open it is designed to close automatically To keep door open position door fully open 2 Clean the exterior and interior with a soft cloth soap and water DO NOT USE ABRASIVE CLEANERS 3 Wipe the control panel with a damp cloth Do not splash water around controls 4 Leave the doors open overnight to allow the unit to thoroughly dry Weekly 1 Using a 10 mm socket or wrench remove the three acorn nuts securing the blower access cover Two acorn nuts RT 105 2 Take the access cover to a sink and clean thoroughly especially around the blower vent holes 3 With a soft cloth soap and water carefully wipe off any grease build up on the thermal sensor NOTE The thermal sensor is found protruding through the side panel once the blower access cover is removed from RT 107 The thermal sensor on RT 105 is found outside the access cover 4 Replace blower access cover securing with the acorn nuts Section 4 PROGRAMMING 4 1 Introduction The SET TIME and SET TEMP switches are used to program the following functions sear time and temperature cook time and temperature hold time and temperature and sear
48. ts For Hot And Cold Food Storage 5 11 Testing For Doneness 5 8 Potentially dangerous foods meats are included in this category must be held in an environment which maintains the internal temperature of that food at 140 F 60 C or above for hot food storage The Sure Chef Rotisserie will meet this requirement Henny Penny also manufactures various styles of excellent holding cabinets and display warmers to suit your needs Potentially dangerous foods stored in refrigerators and coolers must be maintained at 40 F 4 C or below Any cooked products stored in the refrigerator and reheated must be reheated to an internal product temperature of 150 F 165 F 66 C 74 C depending on local health regulations before serving or placing in hot food storage Consult your local health code Food Protection and Sanita tion Divison for more specific regulations pertaining to food service When establishing your cooking times it will be necessary to check for doneness The most reliable method is to use a clean accurate meat thermometer Insert the thermometer in the thickest part of the meat but not touching fat gristle or bone When checking roasts the tip of the meat thermometer should be 3 4 past the center of the roast For whole chicken duck or turkey the tip of the meat thermometer should be inserted into the thick inner thigh muscle Meat Meat Product Temperature Beef 140 F 160 F 170 F Rare Medium
49. ush SET TIME until 00 is shown then use INCREASE or DECREASE to set the alarm time If 00 is never shown you have set all 20 alarms and cannot add more To change an alarm push SET TIME until the desired alarm time is shown then use INCREASE or DECREASE to change the displayed time To remove an alarm push SET TIME until the desired alarm time is shown then use INCREASE or DECREASE to set the time to 00 When you are done setting times and temperatures the control will automatically return to normal operation Programming Notes Once you push SELECT FUNCTION the Sure Chef control will wait for you to push another switch If you wait too long the control will automatically exit programming and return to normal operation This also applies to the SET TIME SET TEMP INCREASE and DECREASE switches You can tell that you have waited too long if the function light Sear Cook Hold or Alarm turns off If this happens just use SELECT FUNCTION to get back to where you were To scan all times or temperatures repeatedly push SELECT FUNCTION after pushing SET TIME or SET TEMP Cooking Operation Notes Push TEMP to show the cabinet temperature The Rotation Control knob positions are as follows OFF all heat is off and the rotor is stopped STOP rotor is always stopped but heat is on AUTO rotor and heat control is automatic ON rotor is always on heat is on Push and hold the INCREASE or DECREASE switches to make big changes The chang
50. ust be 4 inches from any side wall and 9 inches from any rear wall The RT 107 and 114 must be 6 inches from any side wall and 10 inches from the rear wall After the Hen ny Penny Rotisserie has been placed on a table run a bead of silicone rubber silicone or equivalent sealant must be a NSF listed material around the perimeter of the unit sealing it to the table top You are now ready to make the electrical connection For proper operation the Rotisserie should be level from side to side and front to back This will ensure proper door operation The Rotisserie should be located with provision for venting into an adequate exhaust hood or ventilation system for the removal of cooking odors NOTE Ventilation must conform to local state and national codes Consult your local fire department or other authorities The Henny Penny Rotisserie is available from the factory wired for 208 or 240 volt single or three phase 50 60 hertz service The cabinet must be adequately and safely grounded according to local electrical codes to prevent the possibility of electrical shock 2 6 Electrical Requirements Cont d Model Voltage Phase Amps Watts Wire RT 105 208 VAC 1 PH 25 2 5250 2 6 3 PH 15 0 5250 3 6 240 VAC 1 PH 21 9 5250 2 6 3 PH 13 0 5250 3 4 RT 107 208 VAC 1 PH 48 1 10 000 2 6 3 PH 28 3 10 000 3 6 240 1 41 7 10 000 2 6 3 PH 25 3 10 000 3 6 RT 114 208 VAC 1 PH 96 2 20 000 2 3 PH
51. vable rotor disks Stainless steel construction For your convenience proper care and maintenance are contained in this manual and consist of the following sections Table of Contents Introduction Installation Operation Programming Cooking Procedures Maintenance Wiring Diagrams Parts List Distributor List With regular maintenance you will experience very few repairs When such repairs become necessary they may be accom plished by following the repair steps contained in this manual 141 1 5 Assistance Should you require assistance just call your local independent Henny Penny distributor refer to the distributor list in rear of this manual In addition feel free to contact our corporate headquarters in Eaton Ohio by dialing our toll free number 1 800 543 6243 In Ohio dial 1 800 762 2964 1 6 Safety 1 2 To ensure safe operation of the Henny Penny Rotisserie the proper procedures for installation operation and maintenance should be followed and properly understood Where informa tion is of particular importance or is safety related the words NOTE CAUTION or WARNING are used Their usage is as follows NOTE The word NOTE is used to highlight especially important information CAUTION 3 The word CAUTION is used to alert you to a procedure that if not performed properly may damage the unit The word WARNING is used to alert you to a procedure that if not performed properly may cause pers

Henny Penny SURE CHEF RT User's Manual

Contents

Download Pdf Manuals

Related Search

Related Contents