Henny Penny CSG manual Steam mode-for moist heat, Convection mode-for dry heat

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CSL

CSM

CSB

CSG

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–for 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–for 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–for 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–for 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).

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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.
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