Henny Penny CSG manual Control Panel Functions at a glance

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Control Panel Functions at a glance

Sure Chef® Combi-Steamer models CSL-6/10/1020/20/40

1ON/OFF switch

2ON indicator light (green)

3Message 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)

4STEAM 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)

5COMBINATION mode–86°F to 575°F (30°C to 300°C)

Pre-set to 320°F (160°C) and 100% SDHC

Control humidity with SDHC function (7)

Rethermalize in this mode

6CONVECTION mode–86°F to 575°F (30°C to 300°C)

Pre-set to 320°F (160°C) and 100% SDHC

Reduce humidity with SDHC function (7)

7SDHC 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

8CABINET 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

9Interior cabinet temperature display

10TIMER activation key

Press to activate cook time. Adjust and select with SELECT arrow keys (16)

11COOKING 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.

12PROBE 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

13Actual food probe temperature display

14Pre-selected “done” temperature display

15Continuous Run key

16SELECT arrow keys for temperature, time and food probe temperature

17PROGRAM activation key

Press to enter programming function and display program number

18Program number (1 to 98 for cooking programs, plus number 99 pre-programmed for cleaning)

19Program stage (1 to 9 intervals)

20Program START key

21Program SELECT arrow keys

22SPECIAL FUNCTIONS activation key (press to display)

23STEAM INJECTION

Four-second burst of steam in Convection mode between 250°F (120°C) and 480°F (250°C)

24PULSE FAN

Fan runs ON 10 seconds, OFF 110 seconds

25HALF-FAN SPEED

26COOL DOWN

Fan continues to operate when door is open, reducing cabinet temperature rapidly

27DELTA-T Cooking

28HALF-ENERGY

29Unit serial number

Please refer to this number when requesting service

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Contents Henny Penny Sure Chef Combi-SteamersCSL CSM CSB CSG Henny Penny Corporation Table of Contents Indication of Safety Warnings Glossary of Terms for Sure Chef Combi-Steamers Page Sure Chef Combi-Steamers Features at a glance ModelsCSL CSM CSB CSG Loading & Unloading Full LoadsPartial Loads Control Panel Functions at a glance Sure Chef Combi-Steamer models CSM-6/10/1020/20/40 Sure Chef Combi-Steamer models CSB-6/10/1020/20/40 Sure Chef Combi-Steamer models CSG-10/12/20 Basic Operations Cooking Modes CSLSteam mode-for moist heat Convection mode-for dry heatCombination mode-for variable temperature moist heat Rethermalizing mode-for optimum reheating Advantages Setting Operation SettingCSL Operation Unload Steam Mode Broiling Roasting Baking Browning Thawing Set on Convection mode, set Timer on CR OperationOpening Door During Operation Convection Mode Cooking timesCombination Mode Turn unit on Use Sdhc to achieve desired humidity, if necessary Combination Mode CSL CSM CSG CSM Operation CSG OperationOpening Door During Operation Cooking times Rethermalizing Setting Set reheating Temperature Tips on Rethermalizing Potatoes, carrots, celery Frozen prepared foods Or set desired Probe optional done temperature Or or Cooking Functions Sdhc 100% 50% 0% Control TipsCooking Functions Probe Cooking CSB Operation Tips for Probe Cooking Probe Cooking Guide to Doneness Additional Functions Cool Down CSL Operation Additional Functions Steam Injection Settings Steam Injection can only be used Convection modeAdditional Functions Half Fan Speed Additional Functions Half Energy Additional Functions Pulse Fan Two-Stage Slow Cooking Additional Functions Delta-T Cooking Quick Guide To Programming MemoryProgramming the CSM Model Cleaning To CleanCleaning Installation Electric Units IntroductionLocation Floor Units Electrical Supply Changes in VoltageWater Supply Drain ConnectionInstallation Gas Units CSG Installation GAS UnitsLOCATION-CSG VENTILATION-CSG Ventilation of CSG-12CSG Water SUPPLY-CSG Drain CONNECTION-CSGCSG Electrical SUPPLY-CSG GAS SUPPLY-CSGCable Restraint Right WrongCSG GAS Supply GAS Leak TEST-CSGGAS PRESSURE-CS CSG Page Cooking Guidelines Cooking Examples Chicken/PoultrChicken/Poultr Beef Other Meats Pork CV/C Seafood If Tender Steaming, use longer cooking times Vegetables Zucchini Sliced, strips Legumes Semalina Hot water, drop Breads Desserts Pastr Miscellaneous CSB Page Toll-free

CSG specifications

Henny Penny CSG, or the Continuous Steam Generator, is a groundbreaking piece of kitchen equipment that has gained significant attention in the foodservice industry. Known for its efficiency and versatility, the CSG has transformed the way operators approach cooking, providing consistent results while streamlining various cooking processes.

One of the standout features of the Henny Penny CSG is its powerful steam generation capability. The system operates at high pressure, producing steam quickly and efficiently. This rapid generation of steam not only reduces cooking times but also helps retain the moisture and flavor of the food, resulting in higher-quality dishes. The CSG’s ability to produce continuous steam means that chefs can rely on it for a variety of cooking methods, including steaming, poaching, and even baking.

Technologically, the Henny Penny CSG is equipped with advanced controls that allow for precise temperature and humidity settings. Operators can easily adjust parameters to suit different dishes, ensuring that everything from vegetables to proteins is cooked to perfection. The intuitive digital interface offers real-time feedback, making it simple for staff to monitor cooking processes and make necessary adjustments on the fly.

Another key characteristic of the CSG is its energy efficiency. Designed to minimize water and energy consumption, the Henny Penny CSG not only supports sustainability efforts but also helps operators reduce operating costs. The unit is engineered to use insulated steam jackets that retain heat, maintaining high efficiency while ensuring safety during operation.

Durability and ease of maintenance are additional highlights of the Henny Penny CSG. Constructed with high-quality materials, it withstands the rigors of busy kitchen environments. Regular maintenance is straightforward, with parts designed for easy access and cleaning, ensuring longevity and reliable performance over time.

Overall, the Henny Penny CSG stands out as a versatile and innovative solution for modern kitchens. Its combination of advanced technology, robust construction, and energy efficiency makes it an ideal choice for foodservice operators looking to enhance their cooking capabilities and improve overall menu quality. With its ability to produce consistent results in a fraction of the time, the CSG has proven to be an essential tool for chefs aiming to meet the evolving demands of diners while maintaining operational efficiency.