Henny Penny CSG manual CSL Operation, CSB Operation

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CSL Operation

Probe Cooking possible in all modes.

•Load mobile oven rack, place or roll into cabinet.

•Insert probe tip into the thickest portion of the meat or other food item on center rack

NOTE: Be sure probe is clean and cool prior to insertion

Setting

• Select desired cooking TEMPERATURE

• Select PROBE COOKING and set desired probe “done” temperature–68°F to 210°F (20°C to 99°C)

•Selected “done” temperature is displayed– timer does not operate

Control

•No operator control or observation is necessary

•Completion signal sounds when “done” temperature is reached. Unit shuts off automatically.

•Change previous settings when necessary

CSM Operation

Probe Cooking possible in all modes.

•Load mobile oven rack, place or roll into cabinet.

•Insert probe tip into the thickest portion of the meat or other food item on center rack

NOTE: Be sure probe is clean and cool prior to insertion

Setting

• Set desired cooking TEMPERATURE

• Set desired probe “done” temperature and activate PROBE COOKING

•Selected “done” temperature is displayed– timer does not operate

Control

•No operator control or observation is necessary

•Completion signal sounds when “done” temperature is reached. Unit shuts off automatically.

•Change previous settings when necessary

CSB Operation

NOTE: Probe Cooking function and Food Probe are optional on model CSB

Probe Cooking possible in all modes.

•Load mobile oven rack, place or roll into cabinet.

•Insert probe tip into the thickest portion of the meat or other food item on center rack

NOTE: Be sure probe is clean and cool prior to insertion

Setting

• Set desired cooking TEMPERATURE

• Set desired PROBE “done” temperature

• Selected “done” temperature is displayed– timer does not operate

Control

•No operator control or observation is necessary

•Completion signal sounds when “done” temperature is reached. Unit shuts off automatically.

•Change previous settings when necessary

CSG Operation

Probe Cooking possible in all modes.

•Load mobile oven rack, place or roll into cabinet.

•Insert probe tip into the thickest portion of the meat or other food item on center rack

NOTE: Be sure probe is clean and cool prior to insertion

Setting

• Set desired cooking TEMPERATURE

• Set desired PROBE “done” temperature

• Selected “done” temperature is displayed– timer does not operate

Control

•No operator control or observation is necessary

•Completion signal sounds when “done” temperature is reached. Unit shuts off automatically.

•Change previous settings when necessary

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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 CSL Operation SettingOperation Setting 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 Location Installation Electric UnitsIntroduction Floor Units Changes in Voltage Electrical SupplyDrain Connection Water SupplyLOCATION-CSG Installation Gas UnitsCSG Installation GAS Units Ventilation of CSG-12 VENTILATION-CSGDrain CONNECTION-CSG CSG Water SUPPLY-CSGGAS SUPPLY-CSG CSG Electrical SUPPLY-CSGRight Wrong Cable RestraintGAS PRESSURE-CS CSG GAS SupplyGAS Leak TEST-CSG 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.
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