Henny Penny CSB, CSL, CSM installation instructions Ventilation-Csg

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Installation – Gas Units (continued)

CSG

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 lbs. (252 Kg)

 

CSG-12

529 lbs. (240 Kg)

 

CSG-20

1015 lbs. (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 department 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 CSG-20 is discharged to a ventilation hood the draft hood will not be installed.

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Contents Introduction LocationFloor Units Electrical Supply Changes in VoltageWater Supply Drain ConnectionCSG Installation GAS Units LOCATION-CSGCSG VENTILATION-CSGCSG Water SUPPLY-CSG Drain CONNECTION-CSGCSG Electrical SUPPLY-CSG GAS SUPPLY-CSGCable Restraint GAS SUPPLY-CSGGAS Leak TEST-CSG GAS PRESSURE-CSCSG

CSM, CSL, CSB specifications

Henny Penny is a leading manufacturer of high-quality cooking equipment, particularly known for their innovative frying, cooking, and food holding solutions. With a commitment to advancing food technology, Henny Penny has established a strong reputation in the commercial kitchen industry, serving foodservice operators worldwide.

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Henny Penny is also committed to safety and ease of use in their designs. Many of their fryers come with built-in filtration systems that automatically clean and extend the life of cooking oil, while user-friendly interfaces make it easy for staff to operate the equipment with minimal training.

Moreover, Henny Penny places a high priority on durability. Their equipment is constructed with robust materials and is rigorously tested to withstand the demanding conditions of busy commercial kitchens. This focus on quality craftsmanship ensures that their products provide reliable performance over many years of service.

In summary, Henny Penny’s dedication to innovation, efficiency, and durability in cooking equipment has positioned them as a frontrunner in the foodservice industry. Their combination of advanced technologies, user-centric designs, and commitment to sustainability make them a trusted choice for operators seeking to enhance their culinary operations while maintaining the highest standards of quality.