Henny Penny CSG manual Sure Chef Combi-Steamer models CSM-6/10/1020/20/40

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Control Panel Functions at a glance

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

1ON indicator light (green)

2Message display

NO WATER warning–check water supply

Displays steam exhaust flap position

3Mode selection switch (lighted display indicates the selected mode)

4STEAM mode–212°F (100°C)

For steaming, stewing, blanching, preserving, etc.

212°F (100°C), and 100% humidity

Steam Mode LED flashes when cabinet temperature exceeds 239°F (115°C) in Steam mode

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

For roasting, baking grilling, etc

Pre-setting: flap closed

6COMBINATION 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

Pre-setting: flap closed

7TENDER STEAMING mode–86°F to 210°F (30°C to 99°C)

For blanching, poaching, simmering, soaking, vacuum cooking

Pre-setting: flap closed

Message display flashes when cabinet temperature exceeds pre-selected temperature by 20°F (10°C)

8RETHERMALIZING mode–86°F to 575°F (30°C to 300°C)

For reheating pre-cooked (chilled) food

Pre-setting: Flap closed

9PROGRAM function

Create and store up to 99 cooking programs of 9 steps each

10CABINET TEMPERATURE indicator key

Key lights up during preheating

Press key to display cabinet temperature

11TEMPERATURE SELECTION dial

12TEMPERATURE DISPLAY

Displays selected cooking temperature

Displays cabinet temperature when CABINET TEMPERATURE key is pressed

13TIMER activation key

Select time using the TIMER/PROBE COOKING dial (15)

Press key to activate timer

14COOKING TIME display

Shows actual cooking time remaining

15TIMER/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

16PROBE COOKING key

Select food internal “done” temperature using TIMER/PROBE COOKING dial (15)

Press key to select Probe Cooking function

17PROBE COOKING display

Upper display indicates actual internal food temperature

Lower display shows pre-selected “done” temperature

Additional functions

18HALF-FAN SPEED

19STEAM INJECTION

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

20COOL DOWN

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

21HALF-ENERGY

22SDHC (Smart Digital Humidity Control) operational in Convection, Combination and Rethermalizing modes

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)

23Program number (1 to 99)

24Program stage (1 to 9 intervals)

25Program START key

26Program SELECT arrow keys

27Unit serial number

Please refer to this number when requesting service

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Contents Sure Chef Combi-Steamers Henny PennyCSL CSM CSB CSG Henny Penny Corporation Table of Contents Indication of Safety Warnings Glossary of Terms for Sure Chef Combi-Steamers Page Models Sure Chef Combi-Steamers Features at a glanceCSL CSM CSB CSG Full Loads Loading & UnloadingPartial 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 CSL Cooking ModesConvection mode-for dry heat Steam mode-for moist heatCombination mode-for variable temperature moist heat Rethermalizing mode-for optimum reheating Advantages Operation Setting SettingCSL Operation Unload Steam Mode Broiling Roasting Baking Browning Thawing Operation Set on Convection mode, set Timer on CROpening Door During Operation Cooking times Convection ModeCombination Mode Turn unit on Use Sdhc to achieve desired humidity, if necessary Combination Mode CSL CSM CSG CSG Operation CSM 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% Tips ControlCooking Functions Probe Cooking CSB Operation Tips for Probe Cooking Probe Cooking Guide to Doneness Additional Functions Cool Down CSL Operation Additional Functions Steam Injection Steam Injection can only be used Convection mode SettingsAdditional Functions Half Fan Speed Additional Functions Half Energy Additional Functions Pulse Fan Two-Stage Slow Cooking Additional Functions Delta-T Cooking Memory Quick Guide To ProgrammingProgramming the CSM Model To Clean CleaningCleaning Introduction Installation Electric UnitsLocation Floor Units Changes in Voltage Electrical SupplyDrain Connection Water SupplyCSG Installation GAS Units Installation Gas UnitsLOCATION-CSG Ventilation of CSG-12 VENTILATION-CSGDrain CONNECTION-CSG CSG Water SUPPLY-CSGGAS SUPPLY-CSG CSG Electrical SUPPLY-CSGRight Wrong Cable RestraintGAS Leak TEST-CSG CSG GAS SupplyGAS PRESSURE-CS CSG Page Cooking Guidelines Chicken/Poultr Cooking ExamplesChicken/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.