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Henny Penny CSG User's Manual

1. Desserts Proper Temp Approx Container CSB CSM CSL CSG in CookTime Special Food Hints or Grid Mode Mode Mode Mode FCO in Min Function Fruit Pies From scratch frozen Grid or C CV C CV C CV C CV 350 400 20 25 SDHC brush water or egg Alum Perf 177 205 30 50 Steam on top If frozen Inject Cobblers Prepare recipe 11 2 21 2 C CV C CV C CV C CV 320 360 25 40 SDHC Unperf 160 183 Steam Inject Apple Prepare recipe 11 2 21 C CV C CV C CV C CV 350 360 15 25 SDHC Dumpling Unperf 177 183 Cheese Cake Spread mixture evenly 11 2 Unperf C CV C CV C CV C CV 325 40 60 SDHC preheat to 305 F Half Sheet 163 Sponge Cake Spread evenly 3A Gran Cv CV Cv CV 350 360 15 25 Steam Genoise preheat to 575 F 300 C 177 183 Inject Cake with Spread batter and 3A Gran CV CV CV CV 320 355 20 35 SDHC Crumb crumbs evenly 160 180 Topping Plum Cake Spread evenly 3A Gran CV CV CV CV 320 335 25 40 SDHC with fruit 160 169 Marble Cake Put batter into forms Grid CV CV CV CV 340 360 15 25 SDHC or 3 4 gran pan 3A Gran 172 183 Sheet Cake Prepare recipes 3A Gran CV CV CV CV 340 360 15 25 SDHC spray pan with Half Sheet 172 183 non stick spray Yeast Cake Every second runner 3A Gran C CV C CV C CV CV 320 350 20 30 SDHC 160 177 Tea Cookies Cut shapes 3A Gran CV CV CV CV 350 375 9 13 SDHC Half Sheet 177 191 Brownies Spread evenly in pan 3A Gra
2. Eggs Hard Leave in cardboard Grid or S S S S 212 10 15 Cooked racks Perf Pan 100 Eggs Cook in pan or Grid or S S TS S C S TS 195 212 9 15 Poached containers 21 2 Unperf 91 100 Egg Royal Fill in forms or Grid or S S TS S C S TS 212 20 35 container 21 2 Unperf 100 Farmer s Distribute the mixture 11 2 21 2 C CV C CV C CV C CV 285 320 20 35 SDHC Omlet evenly leave 1 2 from Unperf 141 160 rim of pan Eggs Make egg mixture 21 2 Unperf S S TS S S TS 195 212 15 20 Scrambled cover until needed 91 100 spray or butter pan Quiche Precook most meats Alum C CV C CV C CV C CV 280 325 30 40 SDHC vegetables distribute Grid 138 163 evenly egg mixture with cheese Cabbage In pan with sauce 21 2 Unperf C CV C CV C CV C CV 225 325 25 35 SDHC Rolls fresh or thawed 107 163 Stuffed In pan with sauce 21 2 Unperf C CV C CV C CV C CV 225 325 25 35 SDHC Peppers fresh or thawed 107 163 Egg Rolls Frozen reheat Gran or Alum C CV C CV C CV C CV 300 400 10 15 SDHC or 21 2 Unperf 149 205 Stir Fry Preheat pan Gran Alum C CV C CV C CV C CV 400 450 10 15 SDHC to 450 F 205 233 Chicken Frozen then thawed 3A Gran C CV C CV C CV C CV 300 350 20 35 SDHC Cordon Bleu 21 2 Unperf 149 177 Fish Sticks Preheat to 575 F 3 4 Unperf C CV C CV CV CV 350 420 10 20 SDHC 177 216 Quiche Frozen Grid C CV C CV C CV CV 280 350 10 25 SDHC Half Sheet 138 177 La
3. Select STEAM mode and select CR es Select TIMER and set desired cooking time 9 OR select PROBE COOKING and set desired probe v2 done temperature OR select continuous operation Preheat until warm up control light goes out el or or IA el Temperature will remain at 212 F 100 C lt G d Operation Setting e Set on STEAM mode activate TIMER and set on CR Set desired cooking time and activate TIMER 2 cR OR set on continuous operation OR set desired probe el done temperature and activate PROBE COOKING Preheat until warm up control light goes out i9 or or Temperature will remain at 212 F 100 C F 1 Load mobile oven rack place or roll into cabinet Operation Setting e Set on STEAM mode and set TIMER e Set desired cooking TIME on Continuous Run OR continuous operation OR set desired PROBE optional done temperature E D BE p es Preheat until window is misted over Temperature will remain at 212 F 100 C Load mobile oven rack place or roll into cabinet Operation Setting e Set on STEAM mode set TIMER on CR es Set desired cooking TIME 2 eR OR set on continuous operation el OR set desired PROBE done temperature Preheat until warm up control light goes out E or or Temperature will remain at 212 F 100 C G 1 Load mobile oven rack place or roll into cabinet 21 Unload When done open door slightly until fan stops and steam dissipates Open
4. 1 2 1 2 HIH GC 96 HENNY PENNY Global Foodservice Solutions Programming A function that allows the storing of up to 99 sets of cooking steps recipes in the unit s memory Steam Injection A feature of the Convection mode that sprays a 4 second burst of water onto the heating elements to create a small amount of steam momentarily Often used to help in the browning of certain foods Half Energy A function that shuts off half the heating elements in order to extend the cooking time for slow cooked product Half Fan Speed A function that reduces fan speed by one half for less turbulence Pulse Fan A function that operates the fan intermittently On for 10 seconds off for 110 seconds Often used in cooking delicate items Fully Deal AU control panel functions are controlled by computer and activated by touch pad buttons Delta T Cooking A cooking technique that raises the cooking temperature in the cabinet in direct relationship to the rise in product s internal temperature Often used in preparing large fresh or cured meat roasts Auto Reverse Fan A function that operates the fan 2 minutes forward then 2 minutes reverse Helps produce even browning Filterless Grease Extraction A feature of the Auto Reverse Fan that removes grease from the air centrifugally eliminating the need for grease filters SDHC The acronym for Smart Digital Humidity Control This is a control technology that automatically measures and regulates th
5. 9 F B C 135 F 57 C 5 hours Cooking temperature Cooking time When holding reduce the cabinet temperature to match the probe done temperature Foods cannot be cooked and held for more than 24 hours 56 Specialized cooking method Additional Functions Delta T Cooking DELTA T cooking is a special built in function that automatically causes the cooking temperature to rise slowly in direct proportion to the rise in the internal temperature of the food product The Delta T or difference in temperature is the constant difference between the two Advantages e Creates a specific gentle cooking process for hams and large cuts of marinated meat Causes proteins to coagulate and meat fibers to swell retaining juices and nutrients e Rapidly created outer crust prevents loss of proteins and other nutrients Operation Select SPECIAL FUNCTION DELTA T function can be used in any MODE er e Select desired cooking MODE e Select DELTAT e Select PROBE COOKING and set desired done TEMPERATURE Enter Delta value using temperature selection keys d 1 A V Tips In general the Delta T or temperature difference determines the cooking time The greater the difference the faster the item will cook Experience has shown that the Delta T should not be less than 68 F 20 C nor greater than 158 F 70 C e The Delta T function can be programmed making the process automatic Temperature
6. Desserts Yeast dough choux pastry Cooking methods e Combi steaming e Combiroasting Combi baking e Glazing e Browning Dasting Draising 28 Combination Mode for variable temperature moist heat 86 F to 575 F 30 C to 300 C Operation e Turn unit on e Select COMBINATION mode and select CR Preheat until set temperature is reached or warm up control light goes out Load mobile oven rack place or roll into cabinet Setting e Select desired cooking TEMPERATURE es Select TIMER and set desired cooking time OR select PROBE COOKING and set desired probe done temperature OR select continuous operation 9 5 9 AJ IV Operation e Set on COMBINATION mode activate TIMER and set on CR a e Preheat until set temperature is reached or warm up control light goes out E 1 Load mobile oven rack place or roll into cabinet Setting e Set desired cooking TEMPERATURE o Set desired cooking TIME and activate timer OR set on continuous operation OR set desired probe done temperature and activate PROBE COOKING i9 9 fe Operation e Set on COMBINATION mode and set TIMER on Continuous Run e Preheat until set temperature is reached Load mobile oven rack place or roll into cabinet Setting e Set desired cooking TEMPERATURE 212 F to 575 F 100 C to 300 C e Set desired cooking TIME OR continuous operation OR set desired PROBE optional
7. HENNY PENNY Sure Chef Combi Steamers Applications Manual and Cooking Guide HENNY PENNY Global Foodservic HENNY PENNY Global Foodservice Solutions This manual should be retained in a convenient location for future reference Wiring diagram for this appliance is located on the inside access door below the control panel Post in a prominent location instructions to be followed in event user smells gas This information shall be obtained by consulting the local gas supplier Gas units only FOR YOUR SAFETY DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE Gas units only Keep appliance area free and clear from combustibles Do not obstruct the flow of combustion and ventilation air Adequate clearance must be left all around appliance for sufficient air to the combustion chamber Gas units only WARNING Improper installation adjustment alteration service or maintenance can cause property damage injury or death Read the installation operating and maintenance instructions thoroughly before installing or servicing this equipment 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 d
8. In general two shallower pans are better than one deeper pan This avoids bruising Dumplings should be placed in shallow pans not too close together Rice is the only type of food to which water must be added prior to cooking Longer soaking times mean shorter cooking times Tomatoes can be skinned easily when steamed for 30 to 60 seconds then chilled in cold water e Stock can be collected by inserting a container in the bottom of the mobile oven rack 23 Convection Mode ary heat 86 F to 575 F 30 C to 300 C Advantages Powerful heating capability up to 575 F 300 C even when fully loaded e Fast pre heating e Convection heat for faster cooking than traditional methods e Even heating for high quality food production e Consistent cooking and even browning at any rack level e No added fats or oils e Cook different products at same time with no taste transfer e Can be partially unloaded for serving convenience Cooking examples e Cooking preparations Roasted bones for stock melting butter thawing frozen prepared foods etc e Starters appetizers Meatballs roast beef grilled ham sausage chicken wings quiches tarts breadsticks bread rolls etc Entrees Beef and pork roasts ribs chicken whole or piece turkey frozen lasagna pizza pizza rolls e Sides Baked potatoes souffles Desserts Sponge cake marble cake puff pastries frozen fruit puffs pies etc Cooking methods
9. Operation STEAM INJECTION can only be used in CONVECTION mode e Select SPECIAL FUNCTION sr e Press STEAM INJECTION and hold to activate Display will light Hold for up to 4 seconds per burst Release to stop at any time Repeat as desired Settings Cooking temperature must be set between 248 F to 482 F 120 C to 250 C NOTE Steam Injection will not operate until temperature of 248 F 120 C or higher is achieved e Can be used at any time in the cooking process Operation STEAM INJECTION can only be used in CONVECTION mode e Press STEAM INJECTION and hold to activate Display will light Hold for up to 4 seconds per burst Release to stop at any time Repeat as desired Settings Cooking temperature must be set between 248 F to 482 F 120 C to 250 C NOTE Steam Injection will not operate until temperature of 248 F 120 C or higher is achieved e Can be used at any time in the cooking process 52 Additional Functions Half Fan Speed For gentler cooking 1 2 HALF FAN SPEED is a feature that reduces fan speed by one half for less turbulence in the cooking environment Advantages e Maintains a gentle cooking environment Less turbulence when rising or finishing delicate pastries e Even cooking and browning Tips Use Half Fan Speed for baking large braided or shaped loaves Create an even gentler cooking climate by combining Half Fan Speed
10. floor units have 2 air baffles that open in this manner Opening Door During Operation Open door slightly to allow hot steam and or vapors to escape KEEP FACE AND HANDS AWAY FROM OPENING or burns could result When steam and or heat has dissipated open door fully with care Escaping hot steam and or vapors can cause serious burns Interior surfaces extremely hot including pans grids and oven racks To prevent burns allow unit to cool or use appropriate heat resistant protective mitt or pad when handling 60 Cleaning continued Do not spray cold water into the interior cabinet at temperature above 212 100 C or burns could result e Do not clean with a high pressure cleaner Damage to the unit may result e Do not treat stainless steel surfaces with acids or expose to acidic vapors Damage discoloration and or chemical degradation may result e Do not use chlorine bleach on stainless steel e Temperature increase of the door glass may exceed 60 F e Turn off water supply to unit when not in use for long periods 61 Installation Electric Units INTRODUCTION This section provides the installation instructions for the Henny Penny Electric Combi Steamers NOTE The installation of this unit must conform to all local state and federal codes In the absence of codes use ANSI NFPA No 70 latest edition NOTE Canadian installations must conform with the Canadian electrical code C22 1 Part
11. Gray to pale red meat clear juice Mutton Fully cooked 165 F 74 C Pale gray meat red juice Poultry Fully cooked 185 F 85 C White meat nearly colorless juice 48 Additional Functions Cool Down To reduce cabinet temperature quickly COOL DOWN is a convenience function that enables the fan to continue operating when the door is open dissipating heat quickly Advantages Achieve rapid reduction in cabinet temperature when switching to a lower cooking temperature from a higher cooking or preheating temperature e Saves time for efficient operation Prevents overcooking and dehydration Opening Door During Operation Open door slightly to allow hot steam and or vapors to escape KEEP FACE AND HANDS AWAY FROM OPENING or burns could result When steam and or heat has dissipated open door fully with care Escaping hot steam and or vapors can cause serious burns Interior surfaces extremely hot including pans grids and oven racks To prevent burns allow unit to cool or use appropriate heat resistant protective mitt or pad when handling 49 Operation Cool down may be used in any mode Unit must be in operation with door closed Open door with care Close door when desired cabinet temperature is achieved to continue cooking Control es Lighted display indicates Cool Down function e Select SPECIAL FUNCTION in operation e Actual cabinet temperature is displayed with er flashi
12. done temperature el D or id Operation e Set on COMBINATION mode set TIMER on CR EE Preheat until set temperature is reached or warm up control light goes out Load mobile oven rack place or roll into cabinet Setting Set desired cooking TEMPERATURE es Set desired cooking TIME OR set on continuous operation OR set desired PROBE done temperature CECR 29 continued Use SDHC to achieve desired humidity if necessary L ML ML ME Unload When done open door slightly until fan stops and steam dissipates Open door fully to remove pans Unit automatically shuts off when door is opened Use SDHC to achieve desired humidity if necessary Misty Unload When done open door slightly until fan stops and steam dissipates Open door fully to remove pans Unit automatically shuts off when door is opened Unload When done open door slightly until fan stops and steam dissipates Open door fully to remove pans Unit automatically shuts off when door is opened Unload When done open door slightly until fan stops and steam dissipates Open door fully to remove pans Unit automatically shuts off when door is opened 30 Opening Door During Operation Open door slightly to allow hot steam and or vapors to escape KEEP FACE AND HANDS AWAY FROM OPENING or burns could result When steam and or heat has dissipated open door fully with care Escaping hot steam and
13. misuse or abuse b if the equip ment 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 MERCHANT ABILITY AND FITNESS AND ALL OTHER WARRANTIES ARE EXCLUDED HENNY PENNY NEITHER ASSUMES NOR AUTHORIZES ANY PERSON TO ASSUME FORIT ANY OTHER OBLIGATION OR LIABILITY HENNY PENNY Global Foodservice Solutions Dear Customer Congratulations on your decision to purchase a new Henny Penny Sure Chef Combi Steamer In our Opinion you now possess the most advanced combi steamer in the industry As you begin to become familiar with its operation and more confident in the results you will see the incredible potential for quality variety and productivity this unit has to offer In fact this new concept in cooking may change your entire approach to hot food production The Sure Chef Combi Steamer is not difficult to operate But it is a fairly complex piece of equipment We recommend a thorough study of this Application Manual It is filled with information suggestions and explanations that will help you achieve the potential of the unit Keep the manual in a safe place but accessible for easy reference Henny Penny products are known for their outstanding craftsmanship leading edge technology and user friendly operation As a company we believe in establishing a partnership with our customers that leads both parties to long
14. refills the steam generator Cooking Mode Any of several settings that produce a particular cooking medium or environment Steam Mode Cooking by pressureless steam produced in the built in steam generator and circulated by the high speed fan Convection Mode Dry heat produced by heating elements and circulated by the high speed fan Combination Mode A cooking mode that combines steam and convection heat to produce a controlled environment Temperature Control The method in which the cooking temperature in the cabinet is selected or changed Timer A switch that sets and measures cooking time in the cabinet and stops the cooking process when time has elapsed Digital Readout LED A lighted panel that displays the mode function or other information about the operation of the unit Food Probe A device that monitors the internal temperature of food product during cooking and stops the cooking process at a preselected temperature Probe Cooking Any cooking method that utilizes the food probe Hand Held Sprayer A spray nozzle for cleaning the unit that is attached to a retractable hose built into the unit and connected to the unit s water line Tender Steaming A low temperature cooking method used to produce delicate foods with less air turbulence at temperatures between 86 30 C to 212 F 100 C Rethermalizing Mode A cooking mode that quickly brings precooked chilled product back to serving temperatures and conditions
15. 100 humidity to prevent food from drying out Cooking Modes can be used individually in sequence or in any combination to achieve desired results Combination mode Jor variable temperature moist heat The unit s control system combines both Steam and Convection modes to create a humid cooking environment at temperatures higher than 212 F 100 C Temperatures can be selected from 86 F 30 C to 575 F 300 C Cooking environment remains at optimal humidity to prevent food from drying out Tender Steaming mode Zo low temperature moist heat In this mode an automatic sensor keeps the pre selected temperature constant within a moist cooking environment Temperatures can be selected from 86 F 30 C to 210 F 99 C Temperature may vary 3 br 1 C 18 Cooking Modes continued Rethermalizing mode Zar optimum reheating This is a specialized mode that combines moist and dry heat to create the ideal environment for reheating previously cooked foods Rethermalizing restores the look taste and temperature of food without drying or water marks Temperatures can be selected from 86 F 30 C to 575 F 300 C Cooking environment can be manipulated extensively with additional functions and SDHC e Humidity is limited to a maximum of 60 Cooking Modes can be used individually in sequence or in any combination to achieve desired results Rethermalizing mode Zar optimum reheating This is
16. 3A Gran C CV C CV S C CV C CV 320 355 20 25 SDHC Bread every second runner TS TS 160 180 Rolls Place on pans 3A Gran C CV C CV C CV C CV 320 345 5 10 SDHC Par Baked 160 174 Croissants Place on pan 3A Gran C CV C CV S C CV C CV 320 370 12 20 SDHC proof as required TS TS 160 188 Quick Breads Fill pans evenly Grid C CV C CV C CV C CV 300 340 25 40 SDHC 149 172 Bread Sticks Place on pans brush 3A Gran CV CV CV CV 360 380 5 10 SDHC Par Baked with melted butter 183 193 Steam Use steam injection Inject to brown Bagels Proof preheat oven 3A Gran Cv CV S CV CV 360 380 12 16 SDHC Raw TS TS 183 193 Danish Prepare dough 3A Gran C CV CV S C CV C CV 300 330 12 20 SDHC proof as required TS TS 149 166 Muffins Spray tins with non Grids C CV C CV C CV C CV 325 340 15 25 SDHC stick spray fill tins 163 172 Half Fan evenly every second runner Special functions Half Fan speed Cinnamon Proof as required 3A Gran C CV C CV S C CV C CV 300 325 12 18 SDHC Rolls TS Ts 149 163 Biscuits Raw Prepare recipe 3A Gran CV CV CV CV 320 350 6 12 SDHC 160 177 Biscuits Thawed previously 3A Gran CV CV CV CV 400 2 3 SDHC Precooked frozen 205 Toast Butter lightly Grid CV CV CV CV 480 3 5 SDHC 249 All proofing is done at 95 F 35 C Tender Steaming may be used for proofing 87 HENNY PENNY Global Foodservice Solutions
17. 5 Whole bottom off Unperf Peas Frozen season 11 2 21 2 S S S S 212 100 4 12 Perf Unperf Snow Peas Frozen 11 2 21 2 S S S S 212 100 3 6 Perf Unperf Cabbage Fresh 21 2 Perf S S S S 212 100 4 8 Cut Cabbage Fresh 21 2 Perf S S S S 212 100 4 8 Leaves Peppers Fresh for stuffed 11 2 Perf S S S S 212 100 6 7 Mixed Frozen 11 2 21 2 S S S S 212 100 8 18 Vegetables Perf Unperf Spaghetti Cut in half seed 11 2 Perf S S S S 212 100 20 35 Squash Carrots Vacuum packed Grid S S S S 212 100 12 25 Sliced Vegetable Distribute evenly 11 2 21 2 C CV C CV C CV C CV 285 320 30 50 SDHC Souffles in pans Unperf 141 160 Vegetable Precook season add Grid S C RT S C C RT 230 265 8 10 SDHC Platters butter before serving 110 129 84 HENNY PENNY Global Foodservice Solutions Cooking Examples continued Potatoes Legumes Proper Temp Approx Container CSB CSM CSL CSG in CookTime Special or Grid in Min Function Potato Peeled quartered 34 21 4 S C S C S C S C 212 260 25 40 Boiled season toss well Perf 100 122 Potato Cut if needed 3 4 21 2 4 S C S C S S C 212 260 25 40 Skin on season toss well Perf 100 122 Potato Cut season toss well 3A Unperf CV CV CV CV 445 15 SDHC Fried preheat pan Potatoes then 3 4 Gran 229 can be steamed first
18. 9 F 5 C lower than normal done temperature because the roast continues to cook as it cools e A hot probe may sear the meat on contact leaving a hole or scar when probe is removed Always cool the probe prior to insertion Probe done temperature can be changed or reset at any time in the cooking process Example The fully cooked internal temperature of a roast may be 176 F 80 C But you may wish to change modes or accelerate the cooking time when the internal temperature reaches140 F 60 C At that point change mode increase cooking temperature and reset probe done temperature to the fully cooked setting Probe sensor may be extemely hot When not in use always place in holder Do not let probe sensor hang loose outside the cooking cabinet Remove probe sensor from food before unloading unit 47 Probe Cooking Guide to Doneness Meat Probe Done Temp Appearance Beef Rare 130 F 55 C Dark blood red Medium rare 140 F 60 C Red meat blood red juice Medium 145 F 63 C Light pink core Well done 167 F to 189 F 75 C to 85 C Gray brown throughout Veal Fully cooked 155 F to 170 F 69 C to 77 C Reddish brown to gray white Pork Medium 150 F 65 C Light pink Well done 167 F to 176 F 75 C to 80 C Pale brown to gray white Cured 150 F 65 C Pale red brown or nearly colorless Lamb Fully cooked 165 F 74 C
19. Blue Fish vegetables 74 100 Sole Season add vege 11 2 Unperf C TS C S C TS C 165 212 10 14 SDHC Rolled tables add wine 74 100 Turbot Season add wine 11 2 Unperf G TS C S C TS C 165 212 10 14 vegetables 74 100 Sole Season add 3A Unperf C TS C S C TS C 165 212 8 14 Flounder vegetables wine 74 100 Trout Bread lightly 3A Gran C CV CV CV 450 8 14 SDHC Fried oil pan 233 Catfish Bread lightly 3A Gran C CV CV CV 450 8 14 SDHC Fillets oil pan 233 Perch Bread lightly 3A Gran CV CV CV CV 450 8 14 SDHC Breaded oil pan 233 Halibut Season lightly Grid CV CV CV CV 450 8 14 Steaks lightly oil 3A Gran 233 Trout Blend belly out 3A Unperf S S TS S S TS 160 212 10 15 Au Bleu season lightly 72 100 81 HENNY PENNY Global Foodservice Solutions Seafood Proper Temp Approx Container CSB CSM CSL CSG in CookTime Special Food Hints or Grid Mode Mode Mode Mode FCO in Min Function Mussels In shell 11 2 Unperf S S TS S S TS 165 212 8 14 Oysters 74 100 Shrimp Thawed peeled time 11 2 Unperf S S TS S S TS 160 212 6 14 Peeled will depend on size 72 100 Peel amp Eat In shell season 11 2 Unperf S S S S 212 4 10 Shrimp 100 Escargots In shell stuffed 3A Pan C C C C 350 6 10 SDHC frozen 177 Scallops Fresh frozen 3A Unperf S S TS S S TS 165 212 4 8 Bay thawed 74 100 6 12 Scallops Fresh frozen 3A Unperf S
20. Individual pans or racks of product can be easily loaded or unloaded while the unit is in operation Open door slightly until fan stops and heat dissipates Open door fully with care oad or unload pans or racks directly to or from Mobile Oven Rack in unit It is not necessary to remove Mobile Oven Rack e Shut door Cooking process continues automatically Opening Door During Operation Open door slightly to allow hot steam and or vapors to escape KEEP FACE AND HANDS AWAY FROM OPENING or burns could result When steam and or heat has dissipated open door fully with care Escaping hot steam and or vapors can cause serious burns Interior surfaces extremely hot including pans grids and oven racks To prevent burns allow unit to cool or use appropriate heat resistant protective mitt or pad when handling Tips e No flavor transfer occurs during cooking so consider load by the type of cooking mode Steam Convection Combination being used e When cooking for longer periods or on Continous cooking load items that will be done sooner toward the front of the rack These can be removed individually when done For greatest efficiency try to cook with full loads In general cooking times and tempera tures are not affected by the quantity of product in the cooking cabinet e When loading roasts or large cuts of meat place product directly on racks and load near the bottom of the Mobile Oven Rack Load an empty pan dire
21. S TS S S TS 165 212 6 10 Sea thawed 74 100 7 15 Lobster Fresh Grid or S S S S 212 10 14 Whole 3 4 Perf 100 Lobster Frozen thawed 3 4 Perfor S C CV S C CV S C CV S C CV 212 350 10 20 Tails split Unperf 100 177 Fish Frozen 3 4 Gran C C C C 320 420 10 15 SDHC Breaded preheat to 575 F Alum Perf 160 216 Stuffed Fill evenly 3 4 Unperf C CV C CV S C CV S C CV 165 212 10 20 Probe Lobster 74 100 145 F 63 C Salmon Fill molds evenly Grid or S C TS S C C TS 165 212 15 20 Mousse 3A Unperf 74 100 Fish Terrine Fill molds evenly Grid or S C TS S C C TS 165 212 30 45 Probe 3A Unperf 74 100 145 F 63 C Fish Balls Form well cover 11 2 Unperf S C TS S C C TS 165 212 12 16 until needed 74 100 f Tender Steaming use longer cooking times 82 Cooking Examples continued HENNY PENNY Global Foodservice Solutions Vegetables Proper Temp Approx Container CSB CSM CSL CSG in CookTime Special Food Hints or Grid Mode Mode Mode Mode F C in Min Function Broccoli Fresh 21 2 Perf S S S S 212 100 5 8 Broccoli Frozen 21 2 Perf S S S S 212 100 5 10 Cauliflower Fresh 21 2 Perf S S S S 212 100 5 10 Cauliflower Frozen 21 2 Perf S S S S 212 100 5 10 Carrots Fresh 21 2 Perf S S S S 212 100 10 15 Baby Carrots Frozen 21 2 Perf S C S C S C S C 212 240 12 18 Baby 100
22. door fully to remove pans Unit automatically shuts off when door is opened Unload When done open door slightly until fan stops and steam dissipates Open door fully to remove pans Unit automatically shuts off when door is opened Unload When done open door slightly until fan stops and steam dissipates Open door fully to remove pans Unit automatically shuts off when door is opened Unload When done open door slightly until fan stops and steam dissipates Open door fully to remove pans Unit automatically shuts off when door is opened 22 Opening Door During Operation Open door slightly to allow hot steam and or vapors to escape KEEP FACE AND HANDS AWAY FROM OPENING or burns could result When steam and or heat has dissipated open door fully with care Escaping hot steam and or vapors can cause serious burns Interior surfaces extremely hot including pans grids and oven racks To prevent burns allow unit to cool or use appropriate heat resistant protective mitt or pad when handling Steam Mode uo e Tips Determine which foods can be cooked together for the greatest efficiency This is best done by considering the cooking modes and temperatures Keep in mind that fish meat vegetables fruit etc can be cooked at the same time because there is no flavor transfer Potatoes should always be cooked in perforated pans This allows steam to circulate for faster more even cooking
23. is 3 4 quarts per second The drain must be steam temperature resistant pipe which average drain temperature is 150 F 65 C No hose should be used 68 Installation Gas Units continued ELECTRICAL SUPPLY CSG The gas Combi Steamer requires 120 volt single phase 60 Hertz 15 amp 3 wire grounded service The gas unit is factory equipped with a grounded cord and plug DO NOT DISCONNECT THE GROUND PLUG This unit MUST be adequately and safely grounded or electrical shock could result Refer to local electrical codes for correct grounding procedures or in absence of local codes with the National Electrical Code ANSI Z223 1 latest edition and electrical code ANSI NFPA No 70 1990 latest edition In Canada all electrical connections are to be made in accordance with the CAN CGA B149 1 or 2 installation code and or local code and the Canadian electrical code Part 1 CSA C22 1 Before connecting incoming power to the unit no more than 120 volts should show at each leg to ground Connecting a high leg to the black lead of the unit will severly damage many electrical components in the unit and void all warranties Call your local electrician or electric power supply company NOTE The unit will not function and the reset signal will stay on with the white wire connected to the live black wire and the black connected to neutral An electrical schematic is located behind the left side panel of unit A separat
24. kinds of meat and fish ower cooking temperatures mean less sticking and crumbling ess shrinkage results in juicier more attractive portions especially when held in display merchandisers e No added fats or oils ess cooking time required than traditional methods The ability to select and maintain desired cooking temperature at lower levels e Can be partially unloaded for serving convenience Cooking examples e Cooking preparations Blanching bacon and ham soups sauces stocks fish garnishings etc e Starters appetizers Poached eggs seafood cakes pates etc e Entrees Fish salmon sole orange roughy poultry vacuum cooking items boneless chicken and turkey filets beef filets sausages etc e Sides Vegetable casseroles Desserts Fruit cheese cakes delicate moist items etc Cooking methods e Scalding e Simmering e Soaking Poaching e Blanching e Vacuum cooking e Thawing e Rethermalizing Preserving e Proofing 32 Tender Steaming Low temperature steaming 86 F to 210 F 30 C to 99 C Operation Setting e Turn unit on e Set desired Tender Steaming TEMPERATURE es Select STEAM mode and select CR 86 F to 210 F 30 C to 99 C Preheat until set temperature is reached e Select TIMER and set desired cooking time or warm up control light goes out OR select PROBE COOKING and set desired probe F 1 done temperature OR select continuous operation Load mobile oven rack
25. prepare again Corned Beef Fresh 21 2 or 4 Pan C C C G 270 290 150 132 143 77 HENNY PENNY Global Foodservice Solutions Other Meats Proper Temp Approx Container CSB CSM CSL CSG in CookTime Special Food Hints or Grid Mode Mode Mode Mode FCO in Min Function Hamburgers Preheat to 575 F 300 C Grid CV CV CV CV 395 430 15 SDHC 11 2 Gran 202 222 Veal Cutlets Bread oil pan lightly 11 2 Granite CV CV CV CV 485 252 6 8 SDHC Venison Leg Boned seasoned Grid S C CV S C CV S C CV S C CV 285 320 60 70 Probe well 3A Pan 141 160 145 F 63 C Venison Marinate season 21 2 Pan C C C C 285 300 80 100 Probe Shoulder 141 160 145 F 63 C Roast Braise use 21 2 Pan C C C C 285 300 90 120 Probe Venison drip pan 141 160 145 F 63 C Pheasant Season rub oil Grid C CV C CV C CV C CV 280 340 25 35 SDHC preheat 34 Unperf Pan 138 172 Quail Season rub oil Grid C CV C CV C CV C CV 280 340 25 35 SDHC preheat 3 4 Unperf Pan 138 172 Lamb Leg Season could stuff Grid C CV C CV C CV C CV 265 20 30 1b SDHC no oil boned possible 129 Probe 140 F 60 C Lamb Rack Season French cut Grid CV CV CV CV 285 355 10 20 Ib SDHC 3A Gran 141 179 Probe 135 F 58 C Lamb Chops Season score Grid CV CV CV CV 480 6 10 SDHC oil lightly 3A Gran 249 preheat to 575 F 300 C Lamb Filets Season lightly oil Grid CV CV CV CV 480 6
26. scale 390 F 200 C 300 F interior 150 C Pees neko eset eset see Lees See cee es cabinet temperature 212 F b 100 C Am core Delta T ag 120 F temperature 50 C awe ot w rft oh cooking time 57 Quick Guide To Programming Both CSM and CSL models are equipped with programming capability Operators can input different parameters such as Mode Time Temperature Probe Cooking and Special Functions to create a customized cooking program that will operate the unit automatically to these parameters The numbered control panel functions illustrated in this section correspond to those in Control Panel Functions pp 11 12 If you are not already familiar with the CSL and CSM control panels please review those pages before attempting to program your CSL or CSM unit Memory e Up to 99 total cooking programs 98 are available to operator Program 99 is set at the factory for Cleaning Upto 9 stages sets of parameters are available for each cooking program Control Automatic Unit begins operation when program START key is pressed Unit shuts down when last program stage has been completed Manual Override Program operation can be interrupted at any time by simply selecting or setting a new value or special function The new value or function affects cooking process only in the stage in which the program was overridden Overriding the program DOES NO
27. service Cable restraint must be at least six inches shorter than flexible gas line Utilize elbows when necessary to avoid sharp kinks or excessive bending For ease of movement install with a lazy loop Gas appliance must be discon nected prior to maximum movement Minimum movement is permissible for hose disconnection Installation Gas Units continued GAS SUPPLY continued A steam burner gas valve and dry heat burner gas valve respectively are responsible for the gas supply to the indi vidual burners The Combi Steamer models CSG have manual shut off valves that can be reached from the front without tools The manual shut off valves of these units are located behind the service cover under the operator panel To oper ate the valves unscrew the 2 knurled screws and pull the service cover off GAS LEAK TEST CSG After the piping and fittings have been installed check for gas leaks A simple checking method is to turn on the gas and brush all connections with a soap solution If bubbles occur it indicates escaping gas In this event the piping connection must be redone Never use a lighted match or open flame to test for gas leaks Escaping gas could cause an explosion resulting in severe personal injury and or property damage GAS PRESSURE CS The gas pressure should be measured when all other gas appliances in the kitchen are on high flame The mini mum and maximum incoming
28. speed until selected temperature is regained Unload When done open door slightly until fan stops and steam dissipates Open door fully to remove pans Unit automatically shuts off when door is opened Notes When Tender Steaming fan will operate intermittently in order to slow down the cooking process and main tain the selected cooking temperature 1 2 F To maintain selected cooking temperatures below 149 F 65 C fan operates at halt speed When cabinet temperature falls below any selected Tender Steaming temperature fan will automatically adjust to full speed until selected temperature is regained Unload When done open door slightly until fan stops and steam dissipates Open door fully to remove pans Unit automatically shuts off when door is opened 34 Opening Door During Operation Open door slightly to allow hot steam and or vapors to escape KEEP FACE AND HANDS AWAY FROM OPENING or burns could result When steam and or heat has dissipated open door fully with care Escaping hot steam and or vapors can cause serious burns Interior surfaces extremely hot including pans grids and oven racks To prevent burns allow unit to cool or use appropriate heat resistant protective mitt or pad when handling Tender Steaming Low temperature steaming continued Tips Cooking times The same principles for Steam mode apply Generally the lower the cooking tempera
29. times Proper cooking times will vary depending on the quality weight or size of the product Generally cooking time is not affected by the size of the load However avoid overloading grids or pans so air will circulate evenly around product Roasting broiling e Always preheat unit at 575 F 300 C then set to desired temperature For steaks chops cutlets or loin cuts 1 2 to 1 thickness is ideal Cook on grids with drip pans below This allows even browning on sides and bottom e Try to place similar sized product on same grids Browning finishing Preheat to 575 F 300 C or until light goes out After loading set to desired temperature Fish Do not cover with flour For whole fish wrap tail in foil and support it from underneath with raw potatoes Cook in previously unheated enameled pans Baking e Preheat to baking temperature In general Combi Steamer baking temperatures will be 70 F to 80 F 20 C to 25 C LOWER than traditional ovens e When baking bread and rolls use only every second rack Baking trays should not be higher than 2 3 4 7 0 cm e When baking frozen prepared food items preheat to 575 F 300 C do not defrost Then set to desired baking temperature load and begin e Defrost frozen bread dough and let rise for a short time before baking e When baking full loads of wet product frozen or dough remove built up humidity with SDHC or open door briefly Opening Do
30. with the Pulse Fan function e The Half Fan Speed function may be input into any cooking program Fan operates intermittently on Pulse Fan See Pulse Fan operation page 55 Operation HALF FAN SPEED can be used in any MODE e Select desired cooking time temperature and or probe done temperature 9 a e Select SPECIAL FUNCTION sF e Select HALF FAN SPEED Display will light when activated 1 2 Operation HALF FAN SPEED can be used in any MODE e Set desired cooking time temperature and or probe done temperature 9 1 amp e Select HALF FAN SPEED Display will light when activated 1 2 Additional Functions Half Energy To reduce heat output and energy consumption 1 2 HALF ENERGY is a feature that efficiently reduces the unit s electrical operating require ment to about half of the energy normally used Advantages e Saves on energy costs when operated during hours of peak power rates e Helps control slow cooking process at desired lower temperatures NOTE In most cases cooking times will be longer when using HALF ENERGY feature Operation Select SPECIAL FUNCTION HALF ENERGY can be used in any MODE er Ca Gi e Select HALF ENERGY Select desired cooking time adjusted for Half Display will light when activated Energy temperature and or probe done temperature 12 9 5 Operation Select HALF ENERGY HALF ENERGY can be used in any MODE D
31. with times and temperatures when programming cooking procedures Condensation forms on the pans When browning needs to proceed more rapidly e Any situation in which humidity needs to be maintained or adjusted e SDHC is also well suited to controlling the variable humidity that occurs when cooking fully or partially frozen meats casseroles entrees or side dishes Use SDHC benefits such as faster cooking times especially for frozen items to make your foodservice production schedule more efficient 44 Cooking Functions Probe Cooking For achieving precise done temperatures Using the Probe Cooking function allows you to select the desired done temperature as well as the cooking temperature The probe measures the food s actual internal temperature and displays it on the control panel Advantages e Achieve precise repeatable cooking results Prevents overcooking less waste e Results in less shrinkage more portions e Requires no constant observation of cooking process e High food quality with improved production efficiency e Eliminates the need for wasteful intrusive testing methods such as needle finger fork or cut e Built in probe and control panel display makes Probe Cooking easy to accomplish Cooking methods Probe Cooking function can be used in all modes Cooking examples Roasts meats poultry casseroles frozen entrees soups etc rethermalizing plated portions 45 E
32. 1 and or local codes Do Not puncture the cabinet with any objects such as drills or screws as electrical shock or component damage could result NOTE The installation of this equipment should be performed by a qualified technician LOCATION The proper location of the unit is very important for operation and convenience Choose a location which will provide easy loading and unloading without interfering with the final assembly of food orders NOTE Adequate clearance must be provided for servicing and for operation Table Units Minimum clearances have to be maintained from the adjacent walls Left Side Right Side Back Side CSB CSM CSL 6 10 1020 6 150mm 2 50mm 2 50mm NOTE 14 350mm is recommended at the left side of the unit for service purposes Place the combi steamer on an original Henny Penny stand or on a level and sturdy surface Recommended stand height is 28 5 725mm Minor unevenness of the surface floor can be compensated by adjusting the legs of the stand or the appliance The weight of the units are as follows CSB CSM CSL6 297 lbs 134 5 kg CSB CSM CSL 10 349 lbs 158 0 kg CSB CSM CSL 1020 507lbs 230 0 kg Installation planning should encourage sufficient space to keep the transport trolley mobile rack at the left hand side of the unit NOTE Ventilation must conform to local state and national codes Consult your local fire department or building authorities When moving
33. 116 Carrots Fresh 21 2 Perf S S S S 212 100 6 10 Coins Carrots Frozen 21 2 Perf S S S S 212 100 8 10 Coins Carrots Fresh 21 2 Perf S S S S 212 100 8 10 Sticks Corn Cob Fresh 21 2 Perf S S S S 212 100 8 14 Corn Cob Frozen 21 2 Perf St S Si KM 212 100 8 14 Corn Cut Frozen 21 2 Perf S S S S 212 100 7 14 Asparagus Fresh 21 2 Perf S S S S 212 100 6 10 Asparagus Frozen 21 2 Perf S S S S 212 100 6 12 Brussels Fresh 21 2 Perf S S S S 212 100 6 12 Sprouts Green Beans Fresh 21 2 Perf S S S S 212 100 6 12 Green Beans Frozen 21 2 Perf S S S S 212 100 10 15 Lima Beans Frozen 21 2 Perf S S S KEN 212 100 8 14 Tomatoes Blanched for 3A Perf S S S S 212 100 2 3 concessees Forced steaming may be used 83 HENNY PENNY Global Foodservice Solutions Vegetables Proper Temp Approx Container CSB CSM CSL CSG in CookTime Special Food Hints or Grid Mode Mode Mode Mode F C in Min Function Zucchini Sliced strips 11 2 21 2 S S S S 212 100 5 8 Unperf Yellow Sliced strips 11 2 21 2 S S S S 212 100 5 8 Squash Unperf Spinach Fresh 11 2 21 2 S S S S 212 100 6 8 Perf Spinach Frozen thawed 11 2 21 2 S S S S 212 100 10 18 Perf Unperf Mushrooms Wash sprinkle with 11 2 21 2 S S S S 212 100 6 8 Whole lemon or white wine Perf Unperf Onions Cut top and 21 2 Perf S S S S 212 100 2
34. 12 SDHC preheat to 575 F 300 C 3A Gran 249 Lamb Stew Braise meat first 3A Gran C CV C CV C CV C CV 285 480 40 80 mix in pan with then 141 249 ingredients cover well 21 2 Pan 78 Cooking Examples continued HENNY PENNY Global Foodservice Solutions Pork Proper Temp Approx Container CSB CSM CSL CSG in CookTime Special Food Hints or Grid Mode Mode Mode Mode FCO in Min Function Pork Loin Season well Grid C CV C CV C CV C CV 300 355 10 15 Ib SDHC Boneless 3A Gran 149 177 Probe 170 F 77 C Pork Loin Season well Grid S C CV S C CV S C CV S C CV 225 355 SDHC Boneless time cook 3A Gran 107 177 Probe 170 F 77 C Pork Chops Score with knife Grid CV CV CV CV 395 430 10 15 SDHC oil rub in seasoning 3 4 Alum Perf 202 221 preheat to 575 F 300 C Pork Cutlets Oil pan bread pork 3A Gran CV CV CV CV 390 430 10 15 SDHC Fried 3 4 Perf Pan 199 221 Pork Season oil lightly Grid CV CV CV CV 485 6 8 Medallions preheat to 575 F 252 Fresh Ham On grid or in pan Grid or S C CV S C CV S C CV S C CV 212 325 S C CV Probe 3A Perf Pan 100 163 15 30 Ib 171 F 77 C Bacon Place paper layer Alum C C C G 400 5 7 on pan preheat Perf Pan 205 Ham Whole or sliced Grid or 21 7 C C C C 212 15 17 lb SDHC Smoked on grid or in pans Unperf Pan 100 Probe 150 F 77 C Spare Ribs Marinate or se
35. 250 C PULSE FAN Fanruns ON 10 seconds OFF 110 seconds HALF FAN SPEED COOLDOWN e Fan continues to operate when door is open reducing cabinet temperature rapidly DELTA T Cooking HALF ENERGY Unit serial number Please refer to this number when requesting service 11 Control Panel Functions sa HENNY PENNY Sure Chef Combi Steamer models CSM 6 10 1020 20 40 ON indicator light green He SU R E le H E F 2 Message display COMBI STEAMER NO WATER warning check water supply nA Displays steam exhaust flap position CSM 6 3 Mode selection switch lighted display indicates the selected mode x 4 STEAM mode 212 F 100 C Je gt COOK SYSTEM For steaming stewing blanching preserving etc e 212 F 100 C and 100 humidity Steam Mode LED flashes when cabinet temperature exceeds 239 F 115 C in Steam mode 5 CONVECTION mode 86 F to 575 F 30 C to 300 C For roasting baking grilling etc e Pre setting flap closed 6 COMBINATION mode 86 F to 575 F 30 C to 300 C For Combi Steaming instead of roasting and glazing or baking with moisture Forced Steaming between 213 F to 266 F 101 C to 130 C firm vegetables or potatoes are cooked more quickly e Pre setting flap closed 7 TENDER STEAMING mode 86 F to 210 F 30 C to 99 C For blanching poaching simmering soaking vacuum cooking e Pre setting flap closed Message display flashes when cabinet temperature exceeds pre selected tempe
36. Broiling e Roasting e Baking e Browning e Thawing 24 N Convection Mode ary heat 86 F to 575 F 30 C to 300 C continued Operation e Turn unit on e Select CONVECTION mode and select CR Preheat until set temperature is reached or warm up control light goes out F 1 Load mobile oven rack place or roll into cabinet Setting e Select desired cooking TEMPERATURE es Select TIMER and set desire cooking time OR select PROBE COOKING and set desired probe done temperature OR select continous operation 9 3 9j AY Operation e Set on CONVECTION mode activate TIMER and set on CR Z 9 Preheat until set temperature is reached or warm up control light goes out Load mobile oven rack place or roll into cabinet Setting e Set desired cooking TEMPERATURE es Set desired cooking TIME and activate timer OR set on continuous operation OR set desired probe done temperature and activate PROBE COOKING e Operation e Set on CONVECTION mode and set TIMER on Continuous Run 2 9 p Preheat until set temperature is reached Load mobile oven rack place or roll into cabinet Setting e Set desired cooking TEMPERATURE 140 F to 575 F 60 C to 300 C e Set desired cooking TIME OR continuous operation OR set desired PROBE optional done temperature CIE D or KL Operation e Set on CONVECTION mode set TIMER on CR 2 ews Preheat until set te
37. C A Operation Probe Cooking possible in all modes Load mobile oven rack place or roll into cabinet nsert probe tip into the thickest portion of the meat or other food item on center rack NOTE Be sure probe is clean and cool prior to insertion Setting Select desired cooking TEMPERATURE e Select PROBE COOKING and set desired s probe done temperature 68 F to 210 F Gi 20 C to 99 C e Selected done temperature is displayed timer does not operate Control e No operator control or observation is necessary Completion signal sounds when done temperature is reached Unit shuts off automatically e Change previous settings when necessary Operation Probe Cooking possible in all modes Load mobile oven rack place or roll into cabinet nsert probe tip into the thickest portion of the meat or other food item on center rack NOTE Be sure probe is clean and cool prior to insertion Setting e Set desired cooking TEMPERATURE e Set desired probe done temperature and re activate PROBE COOKING Gi e Selected done temperature is displayed timer does not operate Control No operator control or observation is necessary Completion signal sounds when done temperature is reached Unit shuts off automatically Change previous settings when necessary Operation NOTE Probe Cooking function and Food Probe are optional on model CSB Probe
38. Cooking possible in all modes Load mobile oven rack place or roll into cabinet nsert probe tip into the thickest portion of the meat or other food item on center rack NOTE Be sure probe is clean and cool prior to insertion Setting F 1 e Set desired cooking TEMPERATURE e Set desired PROBE done temperature He e Selected done temperature is displayed timer does not operate Control e No operator control or observation is necessary Completion signal sounds when done temperature is reached Unit shuts off automatically Change previous settings when necessary Operation Probe Cooking possible in all modes Load mobile oven rack place or roll into cabinet nsert probe tip into the thickest portion of the meat or other food item on center rack NOTE Be sure probe is clean and cool prior to insertion Setting es Set desired cooking TEMPERATURE 46 e Set desired PROBE done temperature mre Le e Selected done temperature is displayed timer does not operate Control e No operator control or observation is necessary Completion signal sounds when done temperature is reached Unit shuts off automatically Change previous settings when necessary Cooking Functions Probe Cooking continued For achieving precise done temperatures Tips for Probe Cooking e When roasting meat for sliced cold servings food probe temperature should be set approximately
39. Forced Steaming items Celery 230 F 110 C Carrots 240 F 115 C Potatoes Zor F 125 C Turnips yams 248 F 120 C Frozen lasagna 248 F 120 C Frozen vegetables 248 F 120 C Rice 248 F 120 C 40 Forced Steaming High temperature steaming 213 F to 266 F 101 C to 130 C Operation e Turn unit on e Select STEAM mode and select CR Preheat until set temperature is reached or warm up control light goes out 1 Load mobile oven rack place or roll into cabinet Setting e Select desired Forced Steaming TEMPERATURE 213 F to 266 F 101 C to 130 C F 1 es Select TIMER and set desired cooking time OR select PROBE COOKING and set desired probe done temperature OR select continuous operation 9 63 9j AY Operation e Set on COMBINATION mode activate TIMER and set on CR Za CR g Preheat until set temperature is reached or warm up control light goes out F 1 Load mobile oven rack place or roll into cabinet Setting es Select desired Forced Steaming TEMPERATURE 213 F to 266 F 101 C to 130 C F j T Set desired cooking time and activate TIMER OR set on continuous operation OR set desired probe done temperature and activate PROBE COOKING o 5 i Operation e Set on COMBINATION mode and set TIMER on Continuous Run o gt Preheat until set temperature is reached F 1 Load mobile oven rack plac
40. Fresh frozen thawed Grid C CV C CV C CV C CV 325 400 20 25 SDHC Quarters season preheat 575 3 4 Perf Pan 163 205 Chicken Fresh frozen thawed Grid C CV C CV C CV C CV 350 30 40 SDHC Breasts season preheat 3 4 Perf Pan 177 Chicken Fresh frozen thawed Grid 2A Gran CV CV CV CV 320 450 12 17 SDHC Breasts boneless skinless 3 4 Non Perf 160 232 Chicken Fresh frozen thawed Grid C CV C CV C CV C CV 350 30 40 SDHC Thighs season preheat 3 4 Perf Pan 177 Half Fresh frozen thawed Grid C CV C CV C CV C CV 350 30 40 SDHC Chicken season preheat 3 4 Perf Pan 177 Chicken Fresh frozen thawed Grid C CV C CV C CV C CV 320 350 5C SDHC Wings season preheat 3 4 Perf Pan 160 177 10 15 CV Cooked For salads etc Grid S TS S TS 175 35 40 Probe Chicken 3A Perf Pan 80 180 F 82 C Cornish Fresh frozen thawed Grid C CV C CV C CV C CV 350 10C SDHC Game Hen season preheat 3 4 Perf Pan 177 20 30 CV Goose Season could Grid S C CV S C CV S C CV S C CV 285 390 120 150 SDHC be stuffed 1 2 Gran 141 199 Duck Season Grid or C CV C CV C CV C CV 280 390 20 60 SDHC 11 2 Gran 138 199 Duck Breast Boned Grid S TS S TS 160 40 60 Vacuum vacuum well 71 Cooking Turkey Stuff possibly season Grid C CV C CV C CV C CV 265 350 12 25 lb Probe Whole baste if needed 3 4 Pan 129 177 180 F 82 C Turkey Fresh thawed try Grid S C C CV S C CV TS C CV 320 350 15 20 Probe T
41. G 20 is discharged to a ventilation hood the draft hood will not be installed 67 WATER SUPPLY CSG The Combi Steamer should only be connected to a cold water supply which meets the quality requirements by the EPA on drinking water Soft water must be at least 5 or 6 grains The recommended water supply pressure is 44 psi but 22 to 87 psi will work Should the water pressure exceed 87 psi a pressure regulator must be installed into the supply line or damage to the unit could result Both water and gas connections are 3 4 NPT fittings Be sure to connect to proper pipe Check label on unit for each The water connection is done on a 3 4 NPT thread fitting and a manual shut off valve must be installed between the main cold water supply and the units supply line A minimum water conductivity of 20 micro Siemens is required for proper operation If below this figure the steam generator will over fill NOTE A check valve is built into the unit to prevent backflow DRAIN CONNECTION CSG The Combi Steamer is to be installed to comply with the applicable Federal State or local plumbing codes The unit has an integrated vented drain system which acts as a reverse flow check valve so it may be connected directly with a P trap to the drain system The drain must have a constant slope and a diameter of 2 inches over its entire length to ensure sufficient discharge during Auto Flush from the steam generator which
42. NET TEMPERATURE indicator key Press to indicate temperature selection Adjust and select with SELECT arrow keys 16 Press and hold to display actual cabinet temperature Key lights up during preheating Interior cabinet temperature display TIMER activation key Press to activate cook time Adjust and select with SELECT arrow keys 16 COOKING TIME display Selected time 0 to 24 hr displayed with period between hours and minutes When timer selection is activated period flashes Actual cooking time remaining is displayed with flashing colon between hours and minutes PROBE COOKING activation key Press to activate Probe Cooking function Adjust and select food internal done temperature range from 68 F to 210 F 20 C to 99 C using SELECT arrow keys 16 Upon reaching done temperature audio signal sounds and unit shuts off automatically Actual food probe temperature display Pre selected done temperature display Continuous Run key SELECT arrow keys for temperature time and food probe temperature PROGRAM activation key Press to enter programming function and display program number Program number 1 to 98 for cooking programs plus number 99 pre programmed for cleaning Program stage 1 to 9 intervals Program START key Program SELECT arrow keys SPECIAL FUNCTIONS activation key press to display STEAM INJECTION e Four second burst of steam in Convection mode between 250 F 120 C and 480 F
43. ORTANT During the loading and unloading process for counter models lock front casters of Transport Cart when cart is stationary Lock front wheels on Mobile Oven Rack with locking lever near right front wheel Unlock wheels of Mobile Oven Rack ONLY when rolling in or out of unit This will keep Mobile Oven Rack stable on Transport Cart Full Loads To Load e Place food product on appropriate grids pans and racks Load onto Mobile Oven Rack e Preheat unit to desired temperature Open door slightly until fan stops and heat dissipates Open door fully with care Floor models Roll loaded Mobile Oven Rack directly into unit Counter models Roll loaded Mobile Oven Rack on Transport Cart up to unit Lock front casters on Transport Cart to prevent movement Release wheel lock on Mobile Oven Transport Cart and roll into unit e Shut door and begin cooking To Unload e Signal will sound when cooking cycle is complete Open door slightly until fan stops and heat dissipates Open door fully with care e Floor models Roll Mobile Oven Rack straight out of unit and to appropriate location Counter models Roll Transport Cart up to unit lock front casters on Transport Cart and roll Mobile Oven Rack out of unit and onto Transport Cart Lock front wheel of Mobile Oven Rack Release locked front caster on Transport Cart and roll away from unit to appropriate location HENNY PENNY Global Foodservice Solutions Partial Loads
44. PERATURE selection dial For convection and combination modes HEAT ON indicator Lights during preheating TIMER 0 to 100 minutes Seton D for Continuous Run oe FOOD PROBE DISPLAY 68 F to 210 F 20 C to 99 C optional feature Indicates pre selected food probe temperature ndicates internal temperature of food FOOD PROBE pre selected TEMPERATURE switch optional feature Unit serial number Please refer to this number when requesting service 13 Control Panel Functions ata giance HENNY PENNY Sure Chef Combi Steamer models CSG 10 12 20 SURE CHEF COMBI STEAMER CSG 20 bo 10 11 12 13 14 15 16 17 18 r 20 Warning light lights red when cabinet temperature exceeds 239 F 115 C NO WATER warning light red check water supply ON indicator light green Digital COOKING PROBE TEMPERATURE display actual cabinet or internal food probe temperature PROBE COOKING indicator display Mode selection switch lighted display indicates the selected mode STEAM mode 212 F 100 C For steaming stewing blanching preserving etc CONVECTION mode 86 F to 575 F 30 C to 300 C For roasting baking grilling etc COMBINATION mode 86 F to 575 F 30 C to 300 C For Combi Steaming instead of roasting and glazing or baking with moisture Forced Steaming between 213 F to 266 F 101 C to 130 C firm vegetables or potatoes are cooked more q
45. S S S S 212 15 then fried 100 Potato Cut even slices 11 2 Unperf C CV C CV C CV C CV 300 400 35 40 SDHC Augratin preheat to 575 F or 11 7 Gran 145 205 Potato Prepare potatoes Alum Perf or CV CV CV CV 390 15 20 SDHC Stuffed arrange in or on pans 3A Unperf 199 Potato Cut steam first for 25 3A Gran S S S 5 212 20 25 Roasted min remove preheat 100 450 F CV season and CV CV CV CV 350 15 20 oil lightly 177 Potato Peel quarter place in Grid S S S S 212 25 30 Vacuumed vacuum bag seal 100 place on grid Potato Wash season if Grid C C C C 320 380 30 40 Baked needed place on grid 3 4 Pan 160 193 Potato Prepare recipe let soak 3A Unperf S S S S 212 12 20 Dumpling in water until cooked 100 Potato Peel cut soak in 3A Unperf S C S C S S 212 250 25 40 Quartered water until needed 100 122 preheat pan Potato Peel cut soak 11 2 21 2 S C S C S C S C 212 240 25 40 Sweet until needed Perf 100 116 Beans Dry Wash soak until 21 2 Unperf S S S S 212 25 40 needed 100 Rice Instant Follow directions 21 2 Unperf S S S S 212 8 25 on box 100 Rice Soak to shorten cook 21 2 Unperf S Gi S C S C 212 240 30 40 Long Grain time 1 part rice to 100 116 Converted 11 2 part water Rice Pudding Sugar cinnamon 21 2 Unperf S S TS S C S TS 145 212 35 40 milk eggs 63 100 Forced steaming may be used 85 Proper C
46. T cancel it When the new value or function is achieved and or that stage of the program is completed program operation continues with the next programmed stage or shuts down unit if program is complete IMPORTANT O CSL models program may be inadvertantly canceled under the following circumstance If operator activates Probe Cooking while unit is operating in a programmed stage in which Probe Cooking is NOT utilized Program Lock Cooking programs can be locked to prevent any unauthorized or undesired changes to the program If a program number is locked out NP will be displayed and no input can be received under that number NOTE The program display will flash when a program number is selected in which no program has been placed Programming the CSL Model Note The CSL unit is fully digital The internal clock feature on this unit permits automatic start up See Setting the clock and Setting automatic start up time below To Program Begin by pressing PROG 17 Select program number using program SELECT arrow keys 21 Enter the individual values mode temperature time probe temperature and additional functions desired for each of nine available cooking stages Save program by pressing PROG key 17 To start cooking program press program START key 20 To change a saved program Repeat process to modify the values set Save program by pressing PROG key 17 To lock a program Set TIMER t
47. TING is possible in any of the three operating modes STEAM CONVECTION COMBINATION e Set desired cooking MODE This will depend on the type of food being reheated e Set TIMER on Continuous Run D es PREHEAT to the selected mode temperature E 1 Load mobile oven rack place or roll into cabinet Operation e Set on RETHERMALIZING mode set TIMER on CR ee Preheat until set temperature is reached or warm up control light goes out 5 1 Load mobile oven rack place or roll into cabinet Setting e Set Rethermalizing TEMPERATURE Generally between 280 F 140 C and 320 F 160 C 1 e Set desired cooking TIME OR set on continuous operation OR set desired PROBE done temperature i9 a 37 Use SDHC to achieve desired humidity if necessary aa tia U icd Notes Proper rethermalizing temperatures will vary according type of food Normally a setting of 60 SDHC or lower is preferred for Rethermalizing Proper rethermalizing times depend on type of food starting internal food temperature and number of plates or pans Times should average from 5 to 8 minutes When practical consider using probe cooking to rethermalize Ideal serving temperatures are easier to achieve Use SDHC to achieve desired humidity if necessary 96 Notes Proper rethermalizing temperatures will vary according type of food Rethermalizing mode limits humidity to maximum
48. a dee Se ce eee ees 60 lostallation Electric Units eiss xxx Yea EA Ea dw bx pa EE XU ER OU OU ar vee and ee 62 Installation G s LIIS ices dnc baci wert seo eoo propa Red PR RR E wins at ge 66 Cooking Guidelines Lua cce ey m ERE EE Kaxw ya waa VE Eae xoa wea o pt a x ERR 74 Indication of Safety Warnings HENNY PENNY Global Foodservice Solutions Throughout this manual you will see the following words and symbols relating to important issues of personal safety and proper operation Their usage is described here DANGER The word DANGER indicates an imminent hazard which will result in highly serious injury such as severe burns WARNING The word WARNING is used to alert you to a procedure WARNING that if not performed properly may cause personal injury CAUTION The word CAUTION is used to alert you to a procedure that if not performed properly may damage the equipment IMPORTANT The word IMPORTANT is used to highlight especially important information NOTE The word NOTE is used to separate additional useful subject matter for the sake of clarity Glossary of Terms for Sure Chef Combi Steamers For a better understanding of the settings functions and general operation of Sure Chef Combi Steamers as described in this manual please familiarize yourself with the following terms defini tions and symbols on OD 9 Auto Flush A built in feature that periodically and automatically drains flushes and
49. a specialized mode that combines moist and dry heat to create the ideal environment for reheating previously cooked foods Rethermalizing restores the look taste and temperature of food without drying or water marks Temperatures can be selected from 86 F 30 C to 575 F 300 C Cooking Modes can be used individually in sequence or in any combination to achieve desired results e Humidity is controlled to approximately 60 19 Steam Mo de moist heat at 212 F 100 C B Advantages e Extremely short preheating time Excellent food consistency e Conserves nutrients color e No added fats or oils Cook different products at same time with no taste transfer e Can be partially unloaded for serving convenience e No need to boil water in pots Cooking examples e Cooking preparations Tomatoes concasees garnish mushrooms blanched vegetables for stuffing peeling etc e Starters appetizers Scrambled poached or boiled eggs vegetable pate asparagus stuffed vegetable canneloni e Entrees Cooked beef ham turkey legs steamed fish chicken breasts e Sides Rice dumplings pasta fresh and frozen vegetables boiled potatoes Cooking methods e Steaming e Stewing e Blanching Poaching e Simmering e Soaking e Thawing e Rethermalizing Preserving 20 Steam Mode moist heat at 212 F 100 C continued Operation Load mobile oven rack place or roll into cabinet Turn unit on Setting
50. additional functions and SDHC Steam mode jor moist heat The steam generator produces hygienic steam and releases it pressureless into the cooking cabinet where it is is circulated at high speeds by the fan The unit s control system allows only as much steam into the cabinet as the food is able to absorb The cooking temperature in this mode is fixed at 212 F 100 C Convection mode jor dry heat Powerful heating elements heat the air inside the cabinet The fan circulates this hot dry air evenly throughout the interior Temperature can be regulated precisely between 140 F 60 C to 575 F 300 C Steam mode for moist heat The steam generator produces hygienic steam and releases it pressureless into the cooking cabinet where it is is circulated at high speeds by the fan The unit s control system allows only as much steam into the cabinet as the food is able to absorb The cooking temperature in this mode is fixed at 212 F 100 C Convection mode jor dry heat A powerful heat exchanger heats air through an indirect process exhaust fumes cannot enter the cooking cabinet The fan circulates this hot dry air evenly throughout the interior Temperature can be regulated precisely between 86 F 30 C to 575 F 300 C 17 Combination mode Jor variable temperature moist heat The unit s control system combines both Steam and Convection modes to create a humid cooking environment at temperatures higher or lo
51. aes SDHC is most effective with food items that have high moisture content Control Press selected SDHC to display the actual humidity in the ss cabinet Tips EN lE pon L z One of the best approaches to using SDHC is to observe the cooking process and react with the appropriate SDHC level Use SDHC when 100 80 60 40 20 Food perspires e Select SDHC function and or iis levels at any stage Condensation forms on the pans of the cooking process to achieve desired results e When browning needs to proceed more rapidly Any situation in which humidity needs to be maintained or adjusted nput SDHC levels along with times and temperatures when programming cooking procedures e SDHC is also well suited to controlling the variable humidity that occurs when cooking fully or partially frozen meats casseroles entrees or side dishes Use SDHC benefits such as faster cooking times especially for frozen items to make your foodservice production schedule more efficient Control Tips e Select SDHC function and or change levels at any es SDHC is most effective with food items that have high stage of the cooking process to achieve desired results moisture content 96 One ofthe best approaches to using SDHC is to observe the cooking process and react with the appropriate SDHC level Use SDHC when Food perspires 096 Moist 50 Moist 100 Moist Input SDHC levels along
52. all Combi Steamers is 208 240 volt 3 phase 50 60 Hz NOTE The power connections are located behind the service door see section 5 3 Each unit requires a separate fused service according to the following table 3 phase only Model Voltage Phase Amps Load CSL M B 6 208V 3 27 9 6KW CSL M B 6 208V 1 46 9 6KW CSL M B 6 240V 3 27 9 6KW CSL M B 6 240V 1 40 9 6KW CSL M B 10 208V 3 52 18 6KW CSL M B 10 240V 3 45 18 6KW CSL M B 1020 208V 3 88 31 5KW CSL M B 1020 240V 3 76 31 5KW CSL M B 20 208V 3 103 37 2KW CSL M B 20 240V 3 90 37 2KW CSL M B 40 208V 3 175 63KW CSL M B 40 240V 3 152 63KW NOTE When the oven is installed it must be electrically grounded in accordance with local codes or in the absence of local codes with the National Electric Code ANSI NFPA 70 1990 Do Not use conduit as a supply ground or electrical shock could result NOTE All connections must comply with the oven data plate A separate fused disconnect switch or circuit breaker not furnished MUST be installed in the electrical supply line FOR EACH OVEN NOTE The electrical diagram is located behind the service door The electric supply terminal block located behind the service door is clipped on a mounting rail which is attached to the frame of the unit The three phases of the power cord are connected to the three gray colored terminals Ground is con nected to the yellow green terminal NOTE The phase sequence does not have to be
53. art Digital Humidity Control operational in Convection Combination and Rethermalizing modes e Pre setting for all modes flap closed Lighted display Left moisture removed to 50 humidity Right all moisture removed 0 flap open No display no moisture removed 100 flap closed Programming press and display 23 Program number 1 to 99 24 Program stage 1 to 9 intervals 25 Program START key 26 Program SELECT arrow keys p 27 Unit serial number Please refer to this number when requesting service 12 68 210 F Control Panel Functions ata stance HENNY PENNY Sure Chef Combi Steamer models CSB 6 10 1020 20 40 SURE CHEF COMBI STEAMER CSB 6 Warning light lights red when cabinet temperature exceeds 239 F 115 C in Steam mode NO WATER Warning light check water supply ON indicator light green Mode selection switch STEAM mode 212 F 100 C For steaming stewing blanching preserving CONVECTION mode 140 F to 575 F 60 C to 300 C For roasting baking grilling etc COMBINATION mode 140 F to 575 F 60 C to 300 C For Combi Steaming instead of roasting and glazing or baking with moisture rethermalizing Forced Steaming between 213 F to 266 F 101 C to 130 C firm vegetables or potatoes are cooked more quickly Additional function COOL DOWN Fan continues to operate when door is open reducing cabinet temperature rapidly TEM
54. ason Grid C CV C CV C CV C CV 356 374 30 SDHC preheat to 575 F 300 C 3 4 Perf Pan 180 188 Baby Back Marinate or season Grid S C S C S C S C 212 350 20 40 SDHC Ribs preheat to 212 F 3 4 Perf Pan 100 177 Pork Season well seal Grid or S C CV S C CV S C CV S C CV 300 355 20 30 Ib SDHC Shoulder shortly in steam mode 3 4 Gran 145 177 Probe 170 F 77 C Pork Roast Season well Gridor S C CV S C CV S C CV S C CV 225 250 20 25 Ib SDHC Low Temp 3 4 Gran 107 121 Probe 170 F 77 C Sausage Place on grid Grid Alum C CV C CV C CV C CV 320 350 8 12 SDHC Links or in pans Perf 1 2 Pan 160 177 Half Sheet Sausage Dredge in flour Grid Alum C CV C CV C CV C CV 320 350 8 10 SDHC Patties place on pan Pan 12 Pan 160 177 or grid Half Sheet Sausage Place on grid Grid S C S C S C S C 212 100 13 15 Italian or in pans Perf Pans CV CV CV 450 500 8 13 Brats ete Alum Pan 233 260 Hot Dogs Place on grid Grid S S S S 212 10 or in pans Perf Pans 100 79 Proper Container or Grid CSB CSM CSL CSG HENNY PENNY Global Foodservice Solutions In Approx Cook Time in Min Special Function Ham Place on grid Grid C CV C CV C CV S CV 320 350 8 10 lb SDHC Hocks or in pans 3 4 Pan 160 177 Sausage Retherm Grid C C C C 212 7 11 Probe cooked sausages 3 4 Pan 100 140 F 60 C Sm
55. ctly beneath roast to catch drippings and roast bones For counter models consider ordering Combi Steamer Base Units Several styles are available that include enclosed pan storage for convenient access to pans grids and racks 10 Control Panel Functions ata giance HENNY PENNY Sure Chef Combi Steamer models CSL 6 10 1020 20 40 SURE CHEF COMBI STEAMER CSL 6 SDHC oox system ON OFF switch ON indicator light green Message display NO WATER warning check water supply Displays steam exhaust flap position Displays SDHC humidity level Cooking mode selection key lighted display indicates the selected mode STEAM mode 86 F to 266 F 30 C to 130 C Normal steaming pre set at 212 F 100 C Tender Steaming 86 F to 212 F 30 C to 100 C Forced steaming 213 F to 266 F 101 C to 130 C Light ring around Steam key flashes when cabinet temperature exceeds pre selected temperature by 20 F 10 C COMBINATION mode 86 F to 575 F 30 C to 300 C e Pre set to 320 F 160 C and 100 SDHC Control humidity with SDHC function 7 Rethermalize in this mode CONVECTION mode 86 F to 575 F 30 C to 300 C e Pre set to 320 F 160 C and 100 SDHC Reduce humidity with SDHC function 7 SDHC Smart Digital Humidity Control Six possible moisture levels from 100 to 0 Control humidity in Combination mode Reduce humidity from cooking product in Convection mode CABI
56. d rs mie act kane Opening Door During Operation Unit automatically shuts off when door is opened Open door slightly to allow hot steam and or vapors to escape KEEP FACE AND HANDS AWAY FROM OPENING or burns could result When steam and or heat has dissipated open door fully with care Escaping hot steam and or vapors can cause serious burns Interior surfaces extremely hot including pans grids and oven racks To prevent burns allow unit to cool or use appropriate heat resistant protective mitt or pad when handling Tips on Rethermalizing e Reheat servings on plates especially for large functions e Special mobile oven rack Designed to hold plates for rethermalization Rolls in and out easily e Thermal cover available to keep plates warm for short periods or during transport e Make sure food is arranged evenly on plates e Sauces pour over product before reheating or on side after reheating e Program rethermalization settings for similar recurring situations e Use SDHC to fine tune rethermalization to achieve desired results Available on CSL and CSM models only 39 Forced Steaming High temperature steaming 213 F to 266 F 101 C to 130 C Advantages e Creates an intensified cooking process e Shorter cooking times e Retains color nutrients Less shrinkage Cooking examples e Potatoes carrots celery Frozen prepared foods Tips Cooking temperatures Approximate temperatures for
57. de Rethermalizing Mode 16 Cooking Modes continued Steam mode for moist heat The steam generator produces hygienic steam and releases it pressureless into the cooking cabinet where it is is circulated at high speeds by the fan The unit s control system allows only as much steam into the cabinet as the food is able to absorb The cooking temperature in this mode can be regulated from 86 F 30 C to 265 F 130 C to accomplish Tender Steaming as well as normal steaming Convection mode jor dry heat Powerful heating elements heat the air inside the cabinet The fan circulates this hot dry air evenly throughout the interior Temperature can be regulated precisely between 86 F 30 C to 575 F 300 C Cooking environment can be manipulated extensively with additional functions and SDHC Steam mode for moist heat The steam generator produces hygienic steam and releases it pressureless into the cooking cabinet where it is is circulated at high speeds by the fan The unit s control system allows only as much steam into the cabinet as the food is able to absorb The cooking temperature in this mode is fixed at 212 F 100 C Convection mode jor dry heat Powerful heating elements heat the air inside the cabinet The fan circulates this hot dry air evenly throughout the interior Temperature can be regulated precisely between 86 F 30 C to 575 F 300 C Cooking environment can be manipulated extensively with
58. e fused disconnect switch or circuit breaker must be installed for each unit GAS SUPPLY CSG The gas Combi Steamer is factory available for either natural or propane gas Check the data plate to determine the proper gas supply requirements DO NOT attempt to use any gas other than that specified on the data plate Conversion kits can be installed by your distributor if required Incorrect gas supply could result in a fire or explosion resulting in severe injuries and or property damage To avoid possible serious personal injury the installation must conform with local codes or in the absence of local codes with the National Fuel Gas Code ANSI Z223 1 1988 or latest edition In Canada CAN CGA B 149 1 Natural Gas Installation Code CAN CGA B 149 2 Propane Installation Code All Henny Penny Combi Steamers are equipped with two heat exchanger systems One is responsible for steam production the second for convection heat Each individual heat exchanger is heated with a separate burner assembly 69 GAS SUPPLY CSG RIGHT MINIMUM PULL of equipment away from wall permissible for accessibility to Quick Disconnect Device WRONG AVOID SHARP BENDS AND KINKS when pulling equipment away from wall Maximum pull will kink ends even if installed properly and reduce Connector life DISCONNECT BEFORE MINIMUM PULL FOR ACCESSI BILITY ONLY RIGHT Couplings and hose should be installed in the same pla
59. e level of humidity in the cooking cabinet Cool Down A feature that quickly reduces the cabinet temperature by allowing the fan to operate while the door is open Forced Steaming A cooking method in which convection heat is used to drive up cabinet temperatures allowing steaming at temperatures between 213 101 C and 265 F 130 C Sure Chef Combi Steamers Features at a glance Models Sure Chef Combi Steamers come in three electric models CSB CSM and CSL and one gas model CSG Sizes e Model Sizes are designated by the number of 12 x 20 x 2 pans each is capable of holding e Electric models come in five sizes 6 6 pan counter model 10 10 pan counter model 1020 20 pan counter model 20 20 pan floor model and 40 40 pan floor model e Gas models come in three sizes 10 10 pan counter model 12 12 pan counter model and 20 20 pan floor model NOTE Features vary according to model type Accessories tend to vary according to unit size You may occasionally see references such as CSB M L 6 This means that the reference applies to all electric models in that size A reference such as CSL 6 10 20 40 applies to the CSL model in all sizes The 1020 model is designed for holding up to 10 full size 18 x 26 bun pans with adaptor as well as 20 12 x 20 x 2 steam pans The 40 model is designed to hold up to 20 18 x 26 bun pans with adaptor 7 HENNY PENNY Globa
60. e or roll into cabinet Setting e Select desired Forced Steaming TEMPERATURE 213 F to 266 F 101 C to 130 C F 1 e Set desired cooking TIME OR continuous operation OR set desired PROBE optional done temperature CIE D or KL Operation e Set on COMBINATION mode set TIMER on CR o gx Preheat until set temperature is reached or warm up control light goes out z f Load mobile oven rack place or roll into cabinet Setting es Select desired Forced Steaming TEMPERATURE 213 F to 266 F 101 C to 130 C 1 es Set desired cooking TIME OR set on continuous operation OR set desired PROBE done temperature CECR 41 Cooking Functions SDHC For controlling humidity in the cooking environment Advantages Control humidity to e Improve quality of foods with different textures and consistency Enable precise finishing of delicate items Cook a wide variety of foods at the same time including sauces stocks Achieve proper cooking intensity for doughy pastries Increase humidity to Achieve basting e Retain foods natural flavors and nutrients Prevent dehydration for increased portions Remove humidity to Achieve browning e Increase crispness and texture e Maintain consistent environment when baking or roasting wet foods Cooking examples e Crisp crusts for roast chicken e Tender consistency for beef and pork roasts ribs casseroles meat loaf etc Even consist
61. efective in material or workmanship within one year from date of original installation will be repaired or replaced without charge E O B factory Eaton Ohio or FOR 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 work manship within 90 days from date of original installation will be repaired or replaced without charge FO B factory Eaton Ohio or EO B authorized distributor This warranty covers only the repair or replacement of the defective part and does 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 noti fy 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 INCIDEN TAL OR CONSEQUENTAL DAMAGES SHALL BE AVAILABLE The above limited warranty does not apply a to damage resulting from accident alteration
62. ency for light breads cakes pastries etc Perfect browning for au gratin dishes casseroles fruit pastries dumplings etc Full SDHC CSL Models Limited SDHC CSM Models 1 i 100 0 Using the SDHC function gives you the ability to maintain or adjust the humidity level when cooking in Convection or Combination modes With this flexibility you can create the ideal cooking environment for a wide range of items at any stage in the cooking process 42 Cooking Functions SDHC continea For controlling humidity in the cooking environment Operation e Select mode either CONVECTION or COMBINATION 2 e Select desired SDHC level Six levels are available co o o n Message display indicates exhaust flap position uv Open Closed Setting Set desired cooking TEMPERATURE t n e Select timer probe cooking or continuous operation 9 3 9j AY Operation e Select from CONVECTION COMBINATION or RETHERMALIZING modes e Set SDHC at 0 50 or 100 Message display indicates selection as follows 2 2 100 50 60 30 0 When Rethermalizing Message display indicates exhaust flap position Li Open Closed Setting Set desired cooking temperature Set desired cooking TIME and activate timer OR set desired PROBE done temperature and activate probe cooking OR set on continuous operation 9 i 9 43
63. enderloin different modes CV TS 160 177 170 F 76 C and medias Turkey Season Grid S C CV S C CV S C CV S C CV 275 355 20 30 Ib Probe Breast 135 180 180 F 82 C 75 HENNY PENNY Global Foodservice Solutions Chicken Poultry Proper Temp Approx Container CSB CSM CSL CSG in CookTime Special or Grid in Min Function Turkey Season Grid S C CV S C CV S C CV S C CV 275 355 25 30 Ib Probe Breast 135 180 180 F 82 C Bone In Turkey Bread if needed 3 4 Gran Pan CV CV CV CV 390 10 15 SDHC Cutlets 199 Liver Pat Fill into forms Grid C CV C CV C CV C CV 285 90 120 SDHC cover well 141 Oven Fried Follow recipe to bread Grid CV CV CV CV 450 15 20 SDHC Chicken place on pans 3A Unperf Pan 233 76 Cooking Examples continued Proper Container or Grid CSB CSM CSL CSG HENNY PENNY Global Foodservice Solutions In Approx Cook Time in Min Special Function Filet Steak Season oil lightly Grid CV CV CV CV 520 540 7 9 SDHC preheat to 575 F 300 C 281 282 Sirloin Steak Season oil lightly Grid CV CV CV CV 520 540 8 10 SDHC preheat to 575 F 300 C 281 282 Roast Beef Season Grid S C CV S C CV S C CV S C CV 180 320 10 18 Ib Time Cook 3A Gran 1 Fan LG Fan 83 160 Roast Beef Seas
64. ines Global Fo The following section offers basic guidelines for preparing a wide variety of menu items in the Sure Chef Combi Steamers As you gain experience with this equipment you may wish to add items or adjust times temperatures or other recommendations to suit your own preferences You will find a blank chart at the end of this section to assist you in recording your own recipes or adjustments Below is a key to terms and abbreviations used in these guidelines Pans Grids Perf Perforated Unperf Unperforated Alum Aluminum Gran Granite style enamel pan Chicken Grid Special grid for cooking whole birds upright Grid 7 Grid Shelf Sheet Sheet Pan Modes C Combination CV Convection S Steam TS 5 Tender Steam RT Rethermalizing 74 Cooking Examples HENNY PENNY Global Foodservice Solutions Chicken Poultry Proper Temp Approx Container CSB CSM CSL CSG in CookTime Special Food Hints or Grid Mode Mode Mode Mode FCO in Min Function Roast Dry season Chicken grid C CV C CV C CV C CV 355 390 40 45 SDHC Chicken tie preheat grid 180 199 3 4 Perf Pan Rotisserie Dry season Chicken grid C CV C CV C CV C CV 340 390 30 40 SDHC Style tie preheat grid 171 199 Chicken 3 Perf Pan Chicken Fresh frozen thawed Grid C CV C CV C CV C CV 390 30 40 SDHC Legs season preheat 3A Perf Pan 199 Chicken Leg
65. irectly with a P trap to the drain system The drain must have a constant slope and a diameter of 2 inches over its entire length to ensure sufficient discharge during Auto Flush from the steam generator which is 3 4 quarts per second The drain must be steam temperature resistant pipe which average drain temperature is 150 F 65 C No hose should be used 65 Installation Gas Units INSTALLATION GAS UNITS This section provides the installation instructions for the Henny Penny Gas Combi Steamers NOTE The installation must conform with local codes or in the absence of local codes with ANSI Z223 1 latest edition and electrical code ANSI NFPA No 70 latest edition NOTE For Canadian installations it should be done in accordance with the CAN CGA B149 1 or 2 installation code and or local code and the Canadian electrical code Part 1 CSA C22 1 for the electrical features Do Not puncture the cabinet with any objects such as drills or screws as electrical shock or component damage could result NOTE The installation of this equipment should be performed by a qualified technician LOCATION CSG The proper location of the unit is very important for operation and convenience Choose a location which will provide easy loading and unloading without interfering with the final assembly of food orders Adequate clearance must be considered during installation between the unit and combustible walls Also clear ance
66. isplay will light when activated e Set desired cooking time adjusted for Half Energy temperature and or probe done temperature CIS 54 Additional Functions Pulse Fan Fan operates intermittently PULSE FAN is a control feature that runs the fan on and off at intervals It is available only on CSL models Advantages e Creates a gentler cooking environment and promotes even cooking at lower temperatures e Conserves energy over longer cooking times e Helps control climate for slow cooking Advantages of Slow Cooking e Meat tenderizes as it cooks releasing tastier juices e Meat retains moisture and juices resulting in less shrinkage and weight loss This means more portions served per uncooked pound Convenience of cooking and holding overnight with no supervision necessary Energy efficient and economical way to prepare roasts Cooking Examples Consider using PULSE FAN when cooking medium to large cuts of meat such as leg of lamb beef roast cured ham leg of veal pork roast turkey Operation Select SPECIAL FUNCTION PULSE FAN can be used in any MODE er A Ca Gi e Select PULSE FAN Select desired cooking time temperature Display will light when activated and or probe done temperature 55 HI Tips e When cooking roasts Pulse Fan can be used after the internal temperature reaches 140 F 60 C At that point it is not necessary to maintain the cooking temperature with the fa
67. l Foodservice Solutions Feature Auto Flush Auto Reverse Fan Cooking Modes Combination Convection Rethermalizing In Combination e e Steam e Tender Steaming In Steam e e Cool Down Delta T Cooking e Digital Readout e e e Dual Glass Door Electro Mechanical Controls Electronic Touch Pad Controls Filterless Grease Extraction Hand Held Sprayer e e Optional e Half Energy e e Half Fan Probe Cooking e e Optional e Programmable Operation e e Pulse Fan SDHC Full Limited Steam Injection e e All units require drain and water source Units can be ordered with left hand hinged door optional Please specify phase and voltage with order These cannot be changed in the field Loading amp Unloading Your Sure Chef Combi Steamer includes a Mobile Oven Rack that is integral to the unit s operation All food product is loaded onto the oven rack which is then loaded into the cooking cabinet e Floor Models CSB M L 20 and 40 and CSG 20 use Mobile Oven Racks designed to roll directly into cabinets Door closes and seals around Mobile Oven Rack e Counter Models CSB M L 6 10 and 1020 and CSG 10 and 12 utilize Transport Carts upon which Mobile Oven Racks may be placed The Transport Cart is rolled up to the unit and the Mobile Oven Rack rolls directly into the cabinet IMP
68. line flow pressures should be as follows Natural 7 11 water column Propane 11 water column During pressure testing note the following 1 The Combi Steamer and its individual shut off valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressure in excess of 1 2 psig 3 45 kPa Turn OFF main gas shut off valve or main gas supply line 2 The appliance must be isolated from the gas supply piping system by closing its individual manual shut off valve during any pressure testing of the gas supply piping system at test pressure equal to or less than 1 2 psig 3 45 kPa 3 Ifincoming w c pressure is over 14 w c a separate regulator must be installed before the manual gas shut off valve 71 TO PREVENT DAMAGE TO THE CONTROL VALVE REGULATOR DURING INITIAL TURN ON OF GAS IT IS VERY IMPORTANT TO OPEN MANUAL SHUT OFF VALVE VERY SLOWLY NOTE After turning on the gas the manual shut off valve must remain open except during pressure testing as outlined in the above steps or when necessary during service maintenance This incoming pressure reading can be taken by installing a gas pressure gauge on the front of the unit s main gas valves test port This should be done with all gas appliances in operation on the same gas supply line Should the manifold pres sure drop below the desired level consult your local gas utility service 72 HENN Cooking Guidel
69. ment or building authorities Ventilation of CSG 12 NOTE The Combi Steamer CSG 12 is not suitable for connection to Type B Gas Vent and must be installed under a ventilation hood Your Henny Penny Combi Steamer CSG 12 is shipped fully assembled In a second smaller carton you will find a draft hood which has to be assembled to the unit Ventilation of CSG 12 table top version The draft hood must be assembled over the two flue outlets at the back of the Combi Steamer CSG 12 Ventilation of CSG 12 stacked version The stacked version kit comprises two different draft hoods one with a single outlet and the second with a double outlet A flue riser completes the stacked version flue assembly Fix the single outlet draft hood over the flue outlets of the lower unit Place the flue riser over the top flue collar of the draft hood Attach the double outlet draft hood over the flue outlets of the upper unit so that the flue riser projects into the lower opening of this draft hood Ventilation of CSG 10 The draft hood must be installed over the flue risers on top of the Combi Steamer CSG 10 when the flue gas is dis charged via a Type B gas vent When the flue gas of a CSG 10 is discharged to a ventilation hood the draft hood will not be installed Ventilation of CSG 20 The draft hood must be installed over the flue risers on top of the Combi Steamer CSG 20 when the flue gas is dis charged via Type B gas vent When the flue gas of a CS
70. mperature is reached or warm up control light goes out Load mobile oven rack place or roll into cabinet Setting e Set desired cooking TEMPERATURE e Set desired cooking TIME OR set on continuous operation OR set desired probe done temperature CECR 25 Unload When done open door slightly until fan stops and steam dissipates Open door fully to remove pans Unit automatically shuts off when door is opened Unload When done open door slightly until fan stops and steam dissipates Open door fully to remove pans Unit automatically shuts off when door is opened Unload When done open door slightly until fan stops and steam dissipates Open door fully to remove pans Unit automatically shuts off when door is opened Unload When done open door slightly until fan stops and steam dissipates Open door fully to remove pans Unit automatically shuts off when door is opened 26 Opening Door During Operation Open door slightly to allow hot steam and or vapors to escape KEEP FACE AND HANDS AWAY FROM OPENING or burns could result When steam and or heat has dissipated open door fully with care Escaping hot steam and or vapors can cause serious burns Interior surfaces extremely hot including pans grids and oven racks To prevent burns allow unit to cool or use appropriate heat resistant protective mitt or pad when handling Convection Mode ccontinuea e Tips Cooking
71. n CV CV CV CV 350 15 20 SDHC Half Sheet 177 Cookies Prepare recipe cut 3A Gran CV CV CV CV 300 350 5 18 SDHC drop or form follow Half Sheet 149 177 recipe directions Angel Food Fill molds or pans Grid CV CV CV CV 300 340 20 35 SDHC Cake Half Sheet 149 171 Vacuum Slice fruit add Grid S TS S TS 175 212 20 30 Packed liqueur or syrup 80 100 Fruits place in bag seal Waffles Frozen Grid CV CV CV CV 340 360 5 8 SDHC 3 4 Gran 172 183 Pancakes Frozen spray pans 11 2 Gran CV CV CV CV 350 390 4 8 SDHC 177 199 88 Cooking Examples continued HENNY PENNY Global Foodservice Solutions Pastry Miscellaneous Proper Temp Approx Container CSB CSM CSL CSG in CookTime Special Food Hints or Grid Mode Mode Mode Mode FCO in Min Function Strudel Glaze with either egg 3 4 Gran or C CV C CV C CV C CV 340 400 20 35 SDHC milk or sugar water Alum Perf 171 205 Turnovers Preheat to 575 F 3A Gran or Cv CV CV CV 390 15 30 SDHC 3A Alum Perf 199 Sponge Roll Spread evenly 3A Gran CV CV CV CV 355 390 10 15 SDHC Cake preheat to 575 F 180 199 Half Fan Puff Glaze with egg 3 4 Gran or C CV C CV C CV C CV 355 390 16 24 SDHC Pastry 1 preheat to 575 F 3A Alum Perf 180 199 Puff Force steam for 3 4 Gran or C CV C CV C CV C CV 355 390 8 10 SDHC Pastry 2 10 to 30 seconds 3A Alum Perf 180 199 Steam Inject Puff Pastry Eve
72. n running constantly The existing heat is enough to complete the cooking process with Pulse Fan operation e Pulse Fan can be programmed at any stage of the cooking process For low temperature cooking experiment by using Pulse Fan along with the Half Speed Fan and or Half Energy features to create the desired gentle cooking environment for various items e Use SDHC to remove excess moisture from the cabinet Two Stage Slow Cooking 1 After preheating roast for a short time at temperatures from 248 F 120 C to 356 F 180 C 2 For the duration of the cooking process set at low temperatures from 135 F 57 C to 194 F 90 C using Pulse Fan As the internal food temperature rises and the cabinet temperature decreases both environments converge to a point at which cooking and holding can continue for up to 24 hours without overcooking Temperature scale 320 F 160 C i Roast Mature Cook and hold 250 F EE 120 C d i i interior cabinet temperature D af core temperature H Da oh i 0 55 gt up to 24 hours Simple Slow Cooking Often done overnight this process simply establishes the proper difference between cabinet and probe temperatures the rest is automatic As a general rule set the cooking temperature 9 F 5 C above the desired probe done temperature for the item you are cooking For example 6 Ib 2 7 kg Roast Beef Probe done temperature 126 F 52 C
73. ne as shown at left DO NOT OFFSET COUPLINGS this causes torsional twisting and undue strain causing premature failure This is the correct way to install metal hose for vertical travers Note the single natural loop Allowing a sharp bend as shown at right strains and twists the metal hose to a point of early failure at the coupling Maintain the minimum or larger bending diameter between the couplings for longest RIGHT life Closing in the diameter at the couplings as shown at right creates double bends causing work fatigue failure of the fittings In all installations where self draining is not necessary connect metal hose in a vertical loop DO NOT CONNECT METAL HOSE HORIZONTALLY unless self draining is necessary then use support on lower plane as shown at left 70 QUICK DISCON NECT DEVICE Still attached while extended at maximum pull STRESS POINTS MAXIMUM PULL NOT ADVISED WHILE CONNECTED STRESS POINTS R G WRONG CABLE RESTRAINT Please refer to the illustration below when installing cable restraint on all moveable units I bolt is to be secured to the building using acceptable building construction practices DRYWALL CONSTRUCTION Secure I bolt to a building stud DO NOT attach to drywall only Also locate the I bolt at the same height as the gas service Preferred installation is approximately six inches to either side of
74. ng digits es Select COOLDOWN Operation Control Cool down may be used in any mode Unit must be in operation with door closed e Select COOLDOWN Open door with care Close door when desired cabinet temperature is achieved to continue cooking es Lighted display indicates Cool Down function in operation e Actual cabinet temperature is displayed with flashing digits Operation Unit must be in operation with door closed e Set mode switch to COOL DOWN Open door with care Close door when desired cabinet temperature is achieved to continue cooking 50 Additional Functions Steam Injection To add immediate in Convection mode 248 F to 482 F 120 C to 250 STEAM INJECTION is a feature of the Convection mode that when activated sprays an immediate burst of water up to 4 seconds onto the heating elements to create a briefly humidified environment in the cooking cabinet Often used to help in the browning of certain foods Advantages Improves rising and browning e Adds slight glaze to pastries Prevents dehydration e Additional control for fruit or meat pastries and other items with varied textures and consistency Tips e Steam Injection should be used sparingly It is not meant as a means of maintaining a humidified cooking environment Use Combination Mode or Forced Steaming e Generally Steam Injection is used early in the baking process to improve dough and pastry rising 51
75. o 1111 Press Left DOWN SELECT arrow key 21 NP will be displayed To unlock repeat using Right UP arrow key P will be displayed 58 Quick Guide To Programming continea Setting the clock Press the TIMER key 10 Set clock time military time using SELECT arrow keys 16 Press and hold TIMER key 10 While TIMER key is pressed switch unit off and then back on using ON OFF key 1 e Switch unit off again Wait 4 seconds then switch unit back on Real time is now stored and displayed Setting automatic start up time Press TIMER key 10 until the period in the time display flashes Set the desired start up time military time using SELECT arrow keys 16 Set cooking mode temperature time probe temperature and additional functions as usual or select a program number Enter automatic start up function by pressing both SELECT arrow keys 16 simultaneously When the programmed time is reached unit will automatically start up Delta T Cooking Select PROG 17 Select program number using program SELECT arrow keys 21 Select any cooking MODE Set desired probe temperature value using the temperature SELECT arrow keys 16 Press SPECIAL FUNCTIONS key 22 Press DELTAT key 27 and enter Delta value using the temperature SELECT arrow keys 16 Save program by pressing PROG key 17 Programming the CSM Model To Program Begin by turning the mode select
76. observed because of the automatic reversing action of the fan motor CHANGES IN VOLTAGE To change voltages of the Combi Steamers ex 208 to 240 volt the following has to be changed 1 Air and steam elements 2 Contactor LS5 3 CSM and CSL units the wires on the control panel transformer and the interior light transformer must be switched to the correct voltage terminals 64 Installation Electric Units continea WATER SUPPLY The Combi Steamer should only be connected to a cold water supply which meets the quality requirements by the EPA on drinking water Soft water must be at least 5 or 6 grains The recommended water supply pressure is 44 psi but 22 to 87 psi will work Should the water pressure exceed 87 psi a pressure regulator must be installed into the supply line or damage to the unit could result The water connection is done on a 3 4 NPT thread fitting and a manual shut off valve must be installed between the main cold water supply and the units supply line A minimum water conductivity of 20 micro Siemens is required for proper operation If below this figure the steam generator will over fill NOTE A check valve is built into the unit to prevent backflow DRAIN CONNECTION The Combi Steamer is to be installed to comply with the applicable Federal State or local plumbing codes The unit has an integrated vented drain system which acts as a reverse flow check valve so it may be connected d
77. of 60 Therefore SDHC range is limited to 60 30 or 0 Proper rethermalizing times depend on type of food starting internal food temperature and number of plates or pans Times should average from 5 to 8 minutes When practical consider using probe cooking to rethermalize Ideal serving temperatures are easier to achieve Setting e Set reheating TEMPERATURE Generally between 280 F 140 C and 320 F 160 C e Set desired cooking TIME OR set on continuous operation OR set desired PROBE optional done temperature EG i9 o D or V Notes Proper rethermalizing temperatures will vary according type of food e Humidity levels in both Steam and Combination modes will be 100 Proper rethermalizing times depend on type of food starting internal food temperature and number of plates or pans Times should average from 5 to 8 minutes When practical consider using probe cooking to rethermalize Ideal serving temperatures are easier to achieve Notes Proper rethermalizing temperatures will vary according type of food Rethermalizing mode controls humidity to approximately 6096 Proper rethermalizing times depend on type of food starting internal food temperature and number of plates or pans Times should average from 5 to 8 minutes When practical consider using probe cooking to rethermalize Ideal serving temperatures are easier to achieve 38 Rethermalizing continued Unloa
78. oked Place on grid Grid C CV C CV C CV C CV 280 350 5 10 SDHC Sausage or in pans 3 4 Pan 138 177 Pork Season lightly Grid CV C CV C CV C CV C 375 425 10 15 SDHC Tenderloin peel silver skin 3 4 Perf Pan 191 218 Probe Roast preheat to 450 F 161 F 72 C Pork Fresh or frozen 3A Gran CV C CV C CV C CV C 380 450 8 10 SDHC Tenderloin breaded 194 249 Breaded 80 Cooking Examples continued HENNY PENNY Global Foodservice Solutions Seafood Proper Temp Approx Container CSB CSM CSL CSG in CookTime Special Food Hints or Grid Mode Mode Mode Mode FCO in Min Function Whole Bend out belly bones 3A or 11 2 S C S C TS S C TS S C 165 212 25 45 Probe Salmon prop up with potatoes Unperf Pan 74 100 145 F 150 F from inside 63 C 66 C Salmon Lightly oil season Grid C C C C 450 6 12 SDHC Steaks 3A Gran 233 Salmon Place in serving dish Grid C TS C C TS C 165 212 8 15 Fillets season oil lightly 3A Unperf 74 100 Orange Bread or season light 3A Unperf C TS S S C TS S 165 212 8 12 SDHC Roughy ly add vegetables 74 100 Scrod Cod Bread top with 3A Unperf C CV C CV C CV C CV 212 350 8 15 SDHC crumbs or season 100 177 and add vegetables Tuna Shark Lightly oil season Grid CV CV CV CV 450 8 12 SDHC Sword Steaks preheat oven 3A Gran 233 Pollock Season add 3A Unperf C TS C S C TS C 165 212 8 12
79. on use probe Grid CV CV CV CV 225 320 Probe Probe Cook 3A Gran 1 2 Fan LG Fan 107 160 130 F 55 C Rare Rib Roast Season Grid CV CV CV CV 325 15 18 1b Probe UA Perf Pan 1 2 Fanif 1 2 Fan if 163 130 55 C Low Temp Low Temp Cook Cook Beef Season Grid C CV C CV C CV C CV 285 320 15 30 Probe Tenderloin UA Perf Pan 160 216 per Roast 130 F 55 C Roast Rare Short Ribs Season 21 2 Pan C C C C 275 135 30 35 Ib Beef Stew Brown meat first with 21 2 Pan C CV C CV C CV C CV 225 275 5CV CV Mix rest of ingre 107 135 1 12 dients cover cook hrs C Meatballs Prepare recipe 3 4 Granite C CV C CV C CV C CV 350 177 10C 5CV SDHC Meatloaf Smooth surface of Mold S C CV S C CV S C CV S C CV 300 340 50 70 Probe meatloaf possibly fill on Grids 149 172 160 F 71 C in forms or loaf pans Beef Liver Cut into 1 4 to 1 2 3A Granite C CV C CV C CV C CV 480 8 10 slices flour preheat 249 spray pan Beef Rolls Season cook in sauce 21 2 Pan C C C C 265 285 60 80 130 141 Veal Chops Season Grid Cv CV CV CV 430 465 10 12 SDHC preheat to 575 F 300 C 222 241 Veal Leg Season use drip pan Grid Plus S C CV S C CV S C CV S C CV 285 340 80 90 Probe for drippings 21 2 Pan 141 172 150 F 66 C Osso Bucco Marinate 21 2 Pan C C C C 285 340 80 90 use equal slices 141 172 Veal Rinse three times 11 2 Pan C TS S S 175 10 18 Sweet in cold water 80 Breads
80. ontainer or Grid Potatoes Legumes HENNY PENNY Global Foodservice Solutions Temp in Approx Cook Time in Min Special Function Semalina Hot water drop 21 2 Unperf S S S S 212 18 30 of oil 100 Noodles Spaghetti egg 21 2 Unperf S S S S 212 10 15 macaroni cook small 100 batches NOTE stir halfway through cooking Lasagna Fill until 1 from rim 21 2 Unperf C CV C CV C CV C CV 285 320 35 40 SDHC from scratch 141 160 Grain Prepare cold leave 21 2 Unperf C C C C 175 212 10 20 Cereals to soak shortens 80 100 the cooking time 86 HENNY PENNY Global Foodservice Solutions Cooking Examples continued Breads Proper Temp Approx Container CSB CSM CSL CSG in CookTime Special Food Hints or Grid Mode Mode Mode Mode FCO in Min Function Brown Bread Let dough rise 3 4 Gran C CV C CV S C CV C CV 320 355 18 30 SDHC every second runner 1 2 Sheet Pan TS TS 160 180 White Bread Every second runner Grid CV CV S CV C CV 320 355 18 30 SDHC let proof Alum Perf TS TS 160 180 French Form well proof 3A Gran C CV C CV S C CV C CV 320 355 20 25 SDHC Bread every second runner TS TS 160 180 Bread Form well proof 3A Gran C CV TS C CV S C CV CV 320 355 10 15 SDHC Rolls every second runner TS 160 180 Steam Inject Whole Wheat Form well proof
81. or During Operation Open door slightly to allow hot steam and or vapors to escape KEEP FACE AND HANDS AWAY FROM OPENING or burns could result When steam and or heat has dissipated open door fully with care Escaping hot steam and or vapors can cause serious burns Interior surfaces extremely hot including pans grids and oven racks To prevent burns allow unit to cool or use appropriate heat resistant protective mitt or pad when handling Available on CSL and CSM models only 27 Combination Mode For variable temperature moist heat 86 F to 575 F 30 C to 300 C Advantages e Fast preheating e The ability to cook with steam at temperatures above 212 F 100 C Less shrinkage of food due to dehydration e More servings per uncooked pound e Automatic basting Food retains more nutrients and flavor e No added fats or oils Even heating for high quality food production e Even heating for large meat portions Cook different products at same time with no taste transfer e Consistent cooking and even browning at any rack level e Can be partially unloaded for serving convenience Cooking examples Cooking preparations Roasted bones for stock e Starters appetizers Quiche pastas bread rolls frozen etc e Entrees Roast beef veal pork lamb stuffed peppers roast whole chicken turkey legs casseroles lasagna etc e Sides Potatoes au gratin baked potatoes frozen vegetables baked apples etc
82. or dial 3 to PROG 9 Select program number using program SELECT keys 26 Enter the individual values mode temperature time probe temperature and additional functions desired for each of nine available cooking stages IMPORTANT f you wish to use the same mode in two consecutive intervals of a program you must reset the mode before programming the next interval This is done by quickly turning the mode selector dial 3 away from and back to the original mode setting without selecting another mode Save program by pressing both program SELECT arrow keys 26 simultaneously Turn unit off for 4 seconds Then turn back on To start cooking program press program START 25 key NOTE PROG must be selected each time a program is started The mode selector dial must be set to OFF for at least 4 seconds prior to selecting PROG To change a saved program Repeat process to modify the values set Press both program SELECT arrow keys 26 to save changes To lock a program Set mode selector dial 3 to PROG 9 Press timer activation key 13 Set TIMER 15 to 110 Press Right DOWN SELECT arrow key 26 NP will be displayed To unlock repeat using Left UP arrow key P will be displayed 59 Cleaning Your Sure Chef Combi Steamer MUST be cleaned at least once a day to ensure proper hygiene and continued trouble free operation For best results use Henny Penny Oven and Grill Cleaner and the Henn
83. or vapors can cause serious burns Interior surfaces extremely hot including pans grids and oven racks To prevent burns allow unit to cool or use appropriate heat resistant protective mitt or pad when handling In Combination Mode steam is not visible Cabinet looks dry but is full of steam KEEP FACE AND HANDS AWAY FROM OPENING or burns could result Combination Mode neo Tips e To ensure even cooking and browning always cook roasts on grids with plenty of space around each roast for air to circulate e When practical place meat grain parallel to the air circulation for even better results Cook large fat encrusted roasts in STEAM mode for the first one third of the total cooking time This helps seal in juices flavors and nutrients and reduces shrinkage e Condensation and juices can be collected in a pan under the roasts to be used later with roasted bones for sauce stocks Use chicken grid to roast whole chickens upright for even cooking and browning e When combi steaming poultry and other juicy items use SDHC to regulate humidity in the cooking environment CSL CSM models only Available on CSL and CSM models only 31 Tender Steaming Low temperature steaming 86 F to 210 F 30 C to 99 C NOTE Tender Steaming not available on CSB models Advantages e Fast preheating e Gentle steaming for a variety of delicate items Excellent consistency and taste for different many
84. place or roll into cabinet 9 i S A e Operation Setting e Set on TENDER STEAMING mode activate TIMER e Set desired Tender Steaming TEMPERATURE and set on CR 86 F to 210 F 30 C to 99 C e D Preheat until set temperature is reached Set desired cooking time and activate TIMER or warm up control light goes out OR set on continuous operation OR set desired probe D 1 done temperature and activate PROBE COOKING or or Io Load mobile oven rack place or roll into cabinet i9 Operation Setting e Seton TENDER STEAMING mode e Set desired Tender Steaming TEMPERATURE set TIMER on CR 86 F to 210 F 30 C to 99 C e Preheat until set temperature is reached e Set desired cooking TIME or warm up control light goes out OR set on continuous operation F t OR set desired PROBE done temperature Load mobile oven rack place or roll into cabinet we 33 continued Unload When done open door slightly until fan stops and steam dissipates Open door fully to remove pans Unit automatically shuts off when door is opened Notes When Tender Steaming fan will operate intermittently in order to slow down the cooking process and main tain the selected cooking temperature 1 2 F To maintain selected cooking temperatures below 149 F 65 C fan operates at halfspeed When cabinet temperature falls below any selected Tender Steaming temperature fan will automatically adjust to full
85. rature by 20 F 10 C 8 RETHERMALIZING mode 86 F to 575 F 30 C to 300 C e For reheating pre cooked chilled food e Pre setting Flap closed 9 PROGRAM function Create and store up to 99 cooking programs of 9 steps each 10 CABINET TEMPERATURE indicator key Key lights up during preheating Press key to display cabinet temperature 11 TEMPERATURE SELECTION dial 12 TEMPERATURE DISPLAY Displays selected cooking temperature Displays cabinet temperature when CABINET TEMPERATURE key is pressed 13 TIMER activation key Select time using the TIMER PROBE COOKING dial 15 Press key to activate timer 14 COOKING TIME display Shows actual cooking time remaining 15 TIMER PROBE COOKING dial Set TIMER for 0 minutes to 120 minutes press TIMER activation key 13 Set PROBE temperature from 68 F to 210 F 20 C to 99 C press PROBE COOKING key 16 Select CR for Continuous Run 16 PROBE COOKING key Select food internal done temperature using TIMER PROBE COOKING dial 15 Press key to select Probe Cooking function 17 PROBE COOKING display e Upper display indicates actual internal food temperature Lower display shows pre selected done temperature Additional functions 18 HALF FAN SPEED 19 STEAM INJECTION e Four second burst of steam in Convection mode between 250 F 120 C and 480 F 250 C 20 COOLDOWN Fancontinues to operate when door is open reducing cabinet temperature rapidly 21 HALF ENERGY 22 SDHC Sm
86. ry second runner 3 4 Gran or C CV C CV C CV C CV 355 390 15 20 SDHC Shell 3 4 Alum Perf 180 199 Puff Pastry Spread evenly 3 4 Gran or C CV CV CV CV 390 20 25 SDHC with Fruit glaze with egg 3A Alum Perf 199 Steam Inject Choux Pipe evenly eclairs 3A Gran or Cv CV Cv CV 375 390 10 1 SDHC Pastry 1 preheat oven 1 2 Sheet Pan 191 199 Choux Pipe evenly puffs 3A Gran or CV CV CV CV 375 390 10 15 SDHC Pastry 2 every second runner 1 2 Sheet Pan 191 199 Steam Inject Fruit Cake Fill to 1 2 from top 11 2 Gran or CV CV CV CV 340 355 30 35 SDHC with Sponge 21 2 Unperf 172 180 Cake Base Garnishing Apples pears etc 3A Unperf S S S S 212 6 9 Fruit evenly cored 100 Hot Fruit Frozen fruit berries Grid or S S TS S C S TS 175 212 5 8 in serving utensils 11 2 Unperf 80 100 Stewed Fruit Cut fruit syrup on Grid S S TS S C S TS 190 212 30 40 Pre juice place in jars 88 100 seasoned Bread Prepare recipe spray 21 2 Unperf S S TS S C S TS 185 212 30 45 Pudding pan with non stick 85 100 spray Cr me Prepare recipe 3A 21 2 S S TS S C S TS 185 212 20 30 Carmel fill molds Unperf Pan 85 100 89 Proper Container or Grid Miscellaneous CSM CSL CSG HENNY PENNY Global Foodservice Solutions Temp in Approx Cook Time in Min Special Function
87. s from forming on plated food when rethermalized Cooking examples e Starters appetizers Pasta vegetable dishes macaroni amp cheese casseroles spring rolls etc e Entrees Roasts casseroles frozen meat and fish frozen entrees ribs leg of veal stuffed vegetable dishes etc e Sides Rice potatoe pancakes noodles vegetables potatoes fries etc Desserts Fruit pies cheese cakes stewed fruit etc 36 Rethermalizing continued Operation e Turn unit on e Select COMBINATION mode and select CR EI Preheat until set temperature is reached or warm up control light goes out Load mobile oven rack place or roll into cabinet Setting Select Rethermalizing TEMPERATURE F 1 es Select TIMER and set desired cooking time OR select PROBE COOKING and set desired probe done temperature OR select continuous operation ee AY Operation e Seton RETHERMALIZING mode activate TIMER and set on CR 2 os Preheat until set temperature is reached or warm up control light goes out F 1 Load mobile oven rack place or roll into cabinet Setting e Set Rethermalizing TEMPERATURE Generally between 280 F 140 C and 320 F 160 C F Schu e Set desired cooking TIME and activate timer OR set on continuous operation OR set desired probe done temperature and activate PROBE COOKING i9 9 a Operation NOTE CSB models do not have Rethermalizing mode REHEA
88. sagna Frozen then thawed In proper C C C C 275 350 30 75 SDHC pan 135 177 Probe 160 F 72 C Pizza Fresh dough pre cook Grid CV CV CV CV 425 8 15 SDHC crust first Pre made or Half Sheet 218 frozen put directly in oven Corn Dogs Frozen Gran Alum CV CV CV CV 275 350 10 15 SDHC 133 177 Burritos Frozen fresh 1 2 21 2 CV CV CV CV 275 350 15 20 SDHC Unperf 133 177 Entrees Frozen Grid or in C C C C 275 350 40 75 Probe Proper Pan 133 177 160 F 72 C Entrees Fresh frozen Grid or in C C C C 215 350 30 50 Probe then thawed Proper Pan 133 177 160 F 72 C 90 HENNY PENNY Global Foodservice Solutions Proper Approx Container CookTime Special or Grid in Min Function 91 Henny Penny Corporation P O Box 60 Eaton OH 45320 HENNY PENNY E Global Foodservice Solutions 800 417 8417 Toll free 513 456 8402 Fax Form No FM01 426 1995 Henny Penny Corporation Eaton OH 45320
89. should be provided for servicing and operation of the unit The minimum clearances are as follows Left Side Right Side Back Side 14 350mm 4 100mm 4 100mm Place the Combi Steamer on an original Henny Penny stand or on a level and sturdy surface Recommended stand height is 22 555mm Due to the size of the steam generator the left side of the unit weighs more than the right side This weight difference must be compensated by placing the lifting device more towards the left side of the unit or damage to the unit or personal injury could result 66 Installation Gas Units continued Minor unevenness of the surface floor can be compensated by adjusting the metal legs of the stand or the appliance The weight of the units are as follows CSG 10 556 Ibs 252 Kg CSG 12 529 Ibs 240 Kg CSG 20 1015 Ibs 460 Kg Do Not obstruct the flow of combustion and ventilation air to and from the unit DO NOT obstruct the ventilation holes in the panels of the unit as these provide the combustion air for the burner or damage to the unit could result VENTILATION CSG The gas Combi Steamers all should be located with a provision for venting into an adequate exhaust hood or venti lation system We recommend you consult a local ventilation or heating company to help in designing an adequate sys tem NOTE Ventilation must conform to local state and national codes Consult your local fire depart
90. term success In that spirit we remain interested in any questions com ments suggestions or ideas you may have concerning the combi steamer you have purchased as well as this manual We hope you enjoy good food and good profits with your new Sure Chef Combi Steamer Welcome to the world of imaginative cooking Henny Penny Corporation 800 417 8417 Table of Contents HENNY PENNY Global Foodservice Solutions Glossary of Terms icis uasa ique uU sehen Od E a op debi aod dilata a pn daba D Redi ad 5 EE 7 Loading and Unloading csscc scecdan ror tx Rey RE PEE Rx EEN ELE HEEN N NA 9 Control Panel Functions at a Glance us das dx xe ER AE da E Y Bare UE dus 11 Basic Operation Cooking Modes con edet debe EE EO cde get da aeo dada er ERA C deen er E Bde 16 Steam Mode iusta washer dace eade qb ptio desi a ed Ou Eu QE 20 Convection Mode cosa hod actae vs idt ebd dao TE REA Ru MDC E ER ada Ra 24 Combination WONG sa aactor exce maf acci aussie a ba o rad eund Vb EN ees ac aratra 28 eegen SP bbb we er Erde RAE EN WEdgMd 32 Rethermalizing MERIT TETTE ITERUM 36 DHorceed Steam fu Geet Ras ated dde aac beue ame hoes baa etp d 40 SDHC dre erm 42 Ig P TI ee et Eege AE Eege ge 45 Cool DONI EE 49 Steam Injection Rae a uie e DERE uresni eenn PT Ea SUE eee a EERE Es 51 H lf Fan Speed MEN 53 HAM RCT EE 54 SE EE 55 zig 97 Quick Guide To Programming scan cap Eo EE ENEE wa RR Ee 58 UND ea
91. the unit with a pallet jack ensure it is located under the 1 5 8 x 1 5 8 structure frame before lifting the unit 62 Installation Electric Units continued Floor Units NOTE Adequate clearance must be provided for servicing and for operation Minimum clearances have to be maintained from the adjacent walls Left Side Right Side Back Side CSB CSM CSL 20 40 14 850mm 2 50mm 2 50mm Place the combi steamer on a level and sturdy surface Minor unevenness of the surface floor can be compensat ed by adjusting the legs of the appliance 15mm NOTE The unit must be fixed to the floor to prevent moving when pushing oven racks into unit The oven rack must be positioned vertically in the unit not tilting For minor unevenness in floor the oven rack can be leveled using the optional leveling device If necessary con struct ramps to level floor in front of units The weights of the units are as follows CSB CSM CSL 20 764 Ibs 345 5 kg CSB CSM CSL 40 1066 lbs 483 5 kg Installation planning should encourage sufficient space for an additional roll in rack at the left hand side of the unit 20 pan 29 40 pan 52 When moving the unit with a pallet jack ensure it is located under the 1 5 8 x 1 5 8 structuring frame before lift ing unit Do Not support the unit at the service door Damage to the unit will result 63 ELECTRICAL SUPPLY Standard electrical supply for
92. ture the longer the cooking time Cooking temperatures Approximate temperature ranges for some common items that can be Tender Steamed Soup garnishings 167 F to 194 F 75 C to 90 C Fish seafood 149 F to 194 F 65 C to 90 C Pork veal 161 F to 167 F 72 C to 75 C Chicken white meat 167 F to 185 F 75 C to 85 C Chicken dark meat 176 F to 194 F 80 C to 90 C Poultry other 176 F 80 C Beef lamb 135 F to 165 F 58 C to 74 C Desserts 149 F to 194 F 65 C to 90 C Seasoning Season lightly A food s natural food taste as well as the taste of seasonings is intensified by low temperature cooking For this reason also use less essences or reducing agents Texture appearance Tender Steaming is especially valuable in preparing certain foods for presentation in display merchandisers Excellent color e Firm structure for clean portioning Less shrinkage for plump taught skins e Fewer and smaller bursts even when skin is damaged 35 Rethermalizing Advantages e Different food products can be reheated without being covered Food can be cooked and then reheated and served hours later e Allows more time to prepare dishes and trays e Allows foodservice operation to run more efficiently e Perfect function for handling large catered orders in off peak hours e Rethermalize directly on plates or in pans e Reduced humidity prevents water drop
93. uickly TENDER STEAMING mode 86 F to 210 F 30 C to 99 C For blanching poaching simmering soaking vacuum cooking RETHERMALIZING mode 86 F to 575 F 30 C to 300 C For reheating pre cooked chilled food SELECTED TEMPERATURE display TEMPERATURE SELECTION dial COOKING TIME display Shows actual cooking time remaining TIMER dial 0 to 120 minutes Select CR for Continuous Run PROBE pre selected DONE TEMPERATURE display PROBE TEMPERATURE SELECTION dial Select from 68 F to 210 F 20 C to 99 C Unit shuts off automatically when done temperature is reached Warning light Steam burner malfunction Warning light Convection burner malfunction Unit serial number Please refer to this number when requesting service 14 Basic Operations Cooking Modes CSL models have three basic cooking modes 2 Steam Convection Combination Mode Mode Mode E Fully digital operation of the CSL offers a wider range of control within these modes Therefore Tender Steaming is accomplished in the Steam Mode is accomplished in the Combination Mode WOR CSM models have five basic cooking modes Steam Convection Combination Tender Rethermalizing Mode Mode Mode Steaming Mode Mode CSB CSB models have three basic cooking modes Steam Convection Combination Mode Mode Mode CSG CSG models have five basic cooking modes Steam Convection Combination Mode Mode Mo
94. wer than 212 F 100 C Temperatures can be selected from 86 F 30 C to 575 F 300 Cooking environment remains at optimal humidity to prevent food from drying out Cooking environment can be manipulated extensively with additional functions and SDHC Rethermalizing is accomplished in this mode at 60 SDHC or less Cooking Modes can be used individually in sequence or in any combination to achieve desired results Combination mode Jor variable temperature moist heat The unit s control system combines both Steam and Convection modes to create a humid cooking environment at temperatures higher or lower than 212 F 100 C Temperatures can be selected from 86 F 30 C to 575 F 300 C Cooking environment remains at optimal humidity to prevent food from drying out Cooking environment can be manipulated extensively with additional functions and SDHC Tender Steaming mode Zo low temperature moist heat In this mode an automatic sensor keeps the pre selected temperature constant within a moist cooking environ ment Temperatures can be selected from 86 F 30 C to 210 F 99 C Temperature may vary 32 F 1 C Combination mode for high temperature moist heat The unit s control system combines both Steam and Convection modes to create a humid cooking environment at temperatures higher than 212 F 100 C Temperatures can be selected from 140 F 60 C to 575 F 300 C Cooking environment retains
95. y Penny hand pump sprayer TO CLEAN 1 Leave mobile oven racks grids and containers in the cooking cabinet 2 Allow cooking cabinet to cool down below 130 F 55 C 3 Spray all interior cabinet surfaces even behind the pivoted air baffle as well as oven rack grids and pans thoroughly with Oven and Grill Cleaner NOTE If using Program Cleaning CSL CSM models only set mode selector switch on PROG select program 99 and press START Skip steps 4 thru 6 4 Let cleaner act for approximately 20 minutes 5 Set Combi Steamer on STEAM mode 6 Steam for 15 minutes 7 Repeat process for heavily soiled cabinet 8 Rinse thoroughly with built in hand sprayer optional on CSB models NOTES To activate the hand sprayer water flow pull hose to full extension and release to rest position Squeeze spray gun lever The rails on which oven rack rolls into the unit table top units only can be removed for cleaning To remove the rails shift the rails horizontally toward the front of the unit then pull up The air baffle covering the left side of the interior cabinet provides even airflow and protects operator from heating elements and fan To open the baffle for cleaning 1 Turn unit off 2 For table top units remove the left oven rack rail by pulling it towards front of unit then up 3 Using a flat head screwdriver turn the two quick fastening locks one quarter turn counterclockwise Baffle will swing open for cleaning NOTE

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