Henny Penny FM05-061-A manual Benefits Tips

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SmartCombi ™

Construction and function

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Tips ●

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Less seasoning, fats and salt needed.

Use perforated GN containers with a depth of 40–65 mm. These allow for short cooking times and avoid the food underneath being overcooked.

Break up lumps of ice when using frozen foodstuffs so that all the food will be heated evenly.

Chill vegetables quickly after steaming, add butter and season. Use stock for vegetable bundles. Steam the vegetables in perforated GN containers and catch the stock in unperforated containers.

Steam long grain rice in unperforated containers.

Use 1½ parts of cold water or cold stock to 1 part of rice. Steam hard wheat pasta in unperforated containers. Use at least 5 parts of water for 1 part of pasta.

Steam large and small dumplings in perforated containers lined with baking paper.

Uncover immediately after cooking.

If necessary, keep them warm in water thickened with starch. Sprinkle potatoes with fine grained salt and mix immediately before steaming.

Alternatively, place potatoes in salt water for 15 minutes.

Benefits

Tips

Soft steaming

Steaming at temperatures between 30 °C (86 °F) and 99 °C (210.2 °F) is called Soft steaming.

You can use soft steaming to prepare dishes especially gently, to swell grains or to cook ham or sausages.

NOTICE

Cooking time is longer than with steaming or express steaming.

●Less weight loss with meat and sausages.

●Burst skin or gut is avoided when scalding or heating sausages.

●Optimal food quality with delicate dishes such as terrines, jellies, flans, forcemeat dumplings, creme caramel or diet meals.

●Good when using vacuum pouches with the sous vide process.

●Egg white sets optimally thanks to the precise cooking temperature and doesn't run out of the food.

●Allow yeast doughs for bread, buns or pastries to rise at a temperature of 32 °C (89.6 °F).

●When preparing poached trout, pour vinegar or wine over the fish.

Operating manual

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Global Foodservice Solutions

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Contents SmartCombi Controls Introduction Safety information Construction and functionFilling and emptying the unit tabletop unit OperationAutomatic cleaning WaveClean CleaningLimited Warranty FaultsAbout this operating manual Intended useTarget group Warranty and liabilityPossible danger Signs and symbolsSymbol Meaning Explanation Requirements Imminent dangerGas Risk of explosion due to escaping gas Electricity Risk of electric shockRisk of burns due to hot liquids Cleaning Risk of burns caused by cleaning agentsLiquids Risk of burns due to hot steamIncorrect handling Cleaning Equipment damage due to incorrect cleaningEquipment damage due to incorrect handling Improper use Damage to equipment due to improper useHandling foodstuffs Provisions governing foodstuffs Description of the unit Construction and functionSizes 115 and 120, left gas, right electric Sizes 215 and 220, left gas, right electric Operating modes Description of the controlsControl Description Cooking modes Advanced cooking functions Add functions SmartMenu automatic cookingManual cooking SteamingBenefits Tips TipsConvection CombisteamingPerfection climate and regeneration Size ∅ 26 cm ∅ 28 cm ∅ 32 cm Delta-T cookingSize Ure Cooking modeLarge roasting joint Low temperature cookingAture Manual steaming Preset start timeAdvanced cooking functions Programmable steamingRackControl Ready2Cook prepare for cookingReduced heat output Reduced fan speed Add functionsSES steam exhaust system Cycle fan operationHaccp log Core temperature measurementEnd of step signal AtmosControl climate control systemAbbreviation Explanation Haccp log exampleUSB interface WaveClean automatic cleaning systemOpening the cooking chamber door Opening and closing cooking chamber door tabletop unitsClosing the cooking chamber door SmartCombi Filling and emptying the unit with loading trolley Filling and emptying the unit tabletop unitFilling and emptying the unit without loading trolley Filling and emptying the unit floor standing units Switch on/switch off unitSwitching on Switching offChanging the language Call up the setup menu and change parametersWorking with the CombiDial Basic functionsSet the cooking temperature Displaying actual temperature valuesSetting the cooking time AtmosControl climate control system set chamber humidity Measuring the core temperatureRisk of injury due to the sensor bursting Saving the Haccp log Connecting the USB memory stickSelecting the cooking program Saving error messagesStarting the cooking program 170Display last program Ending the cooking programChanging the cooking program during operation Create your own cooking programs Save changed programCopying a cooking program Entering a cooking program exampleLocking and releasing the SmartMenu program memory 175 CLoading SmartMenu cooking programs Saving SmartMenu cooking programsRequirements Loss of data due to improper use Start Combisteaming Starting the steaming processStarting perfection mode climate and regeneration Starting the convection cooking modeStart Delta-T cooking Starting low temperature cookingLow temperature cooking with core temperature measurement Setting the rest period Starting Ready2Cook prepare for cooking Setting the preset start timeWorking with RackControl 10.610.7 Reducing the fan speed Activating the end-of-step signalActivate/deactivate add functions Modify add functionSet service interval water volume Changing standard settingsParameters Pre-set value Possible settings Explanation Standard settingsFigured in this area Start them again Recently used programs max.10SmartCombi Preparing the cooking chamber Automatic cleaning WaveCleanSelecting the WaveClean level Damage caused by unsuitable cleaning agentsUsing the WaveClean cartridge Ending WaveClean Start WaveCleanCancelling WaveClean Information regarding operation with hard water WaveClean faultsFault Possible cause RemedyStart cleaning program System-supported manual cleaningDamage caused by exceeding the recommended reaction time Spraying cleaning solutionLet the cleaner work Risk of burns due to caustic liquidsRinsing out Cleaning the door sealDrying Damage to surfaces caused by incorrect cleaning General cleaningCleaning the outside of the housing Cleaning the cooking chamberRisk of burns due to hot surfaces Cleaning the cooking chamber doorDescaling Cleaning the steam outlet portRisk of crushing fingers due to rotating fan Removing the ventilation plateRemoving the ventilation plate table top models Removing the ventilation plate floor standing unitsSmartCombi Resetting the control electronics Correcting faultsError Possible causes Cause of errors and troubleshootingSmartCombi Limited Warranty SmartCombi SmartCombi SmartCombi

FM05-061-A specifications

Henny Penny FM05-061-A is an advanced commercial fryer designed for efficiency, reliability, and high-performance cooking. This state-of-the-art equipment is remarkable for its ability to deliver consistent results while maintaining optimal cooking conditions. Ideal for busy restaurants and foodservice operations, the FM05-061-A is designed with both functionality and user-friendliness.

One of the main features of the Henny Penny FM05-061-A is its innovative cooking technology. The fryer employs a unique filtration system that continuously circulates oil through a filter, ensuring that the frying oil remains clean and reduces the need for frequent oil changes. This not only saves on oil costs but also improves the flavor of the fried food, as clean oil results in better-tasting products with less potential for off-flavors.

The fryer is equipped with advanced digital controls, allowing chefs to set precise cooking temperatures and times. This digital interface is intuitive and user-friendly, making it easy for staff to operate. The Henny Penny FM05-061-A also features programmable presets for popular menu items, ensuring consistency and efficiency during peak service hours.

With a robust construction designed for heavy-duty use, the FM05-061-A boasts a significant production capacity, making it an excellent choice for high-traffic establishments. The fryer is available in different configurations, accommodating varying oil capacities to meet specific operational needs. Additionally, it is engineered with safety features such as automatic shut-off and temperature limit controls to prevent overheating and potential accidents.

Durability is another key characteristic of the Henny Penny FM05-061-A. Made from high-quality stainless steel, this fryer is resistant to rust and corrosion, making it ideal for the rigorous demands of a commercial kitchen. The design also allows for easy cleaning, with removable components that simplify maintenance procedures.

In summary, the Henny Penny FM05-061-A is an exceptional fryer that combines innovative technology, user-friendly controls, safety features, and durable construction. Its impressive performance, consistent cooking results, and efficient oil management system make it a trusted choice for foodservice operators looking to enhance their frying capabilities while maintaining high standards of food quality and safety. With the FM05-061-A, chefs can confidently deliver delicious fried foods that keep customers coming back for more.
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