Henny Penny CW-114, CW-216 warranty O S S a R Y, Led

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air temperature probe

concentration ring assembly

clean water pan setpoint

control panel

deliming agent drain valve

float switch food probe

food probe receptacle

humidity sensor

humidity setting

LED

minimum holding temperature

module

out of water trip point

parameters

power switch

pressure sprayer

203

Model CW-216/CW-114

G L O S S A R Y

HENNYPENNYHOLDINGCABINETS

a round device located inside the cabinet that measures the inside air temperature and sends that information to the control panel

a metal assembly located in the water pan in the bottom of the unit that helps keep an even humidity level inside the cabinet

a preset temperature at which a sensor warns the operator that the water pan has excessive lime deposits

the components that control the operating systems of the unit; the panel is located on the top front surface of the cabinet

a cleaner used to remove lime deposits in the water pan

a device that lets the water drain from the water pan into a shallow pan on the floor; the valve should be closed while the unit is in use if humidity is desired

a device that senses low water levels in the water pan

a sensor located outside the cabinet that, when inserted into the product, communicates the temperature of the product to the control panel

the connection where the food probe is inserted in order to communicate with the control panel

a device that measures the percentage of humidity inside the cabinet during use

a preset moisture level at which the cabinet operates; this setting is programmed at the factory but can be changed in the field

an electronic light on the control panel

the lowest temperature at which a food product can be safely held for human consumption

the removable top part of the cabinet that contains all of the operating system

a preset temperature at which a sensor warns the operator that the water pan needs refilled

a preset group of setpoints designed for holding specific food products at certain temperature and humidity levels

the ON/OFF switch that sends electricity to the unit’s operating systems; this switch does not disconnect the electrical power from the wall to the unit

a device that shoots a stream of water under pressure; this device should NOT be used to clean a holding cabinet

G-1

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Contents OPERATOR’S Manual Page Limited Warranty for Henny Penny Equipment Table of Contents Introduction Safety Introduction InstallationUnpacking Unpacking Remove Control END LocationPanel Drain Connection For Equipment with CE Mark onlyWater Supply Electric DataConnection Water Supply Connection Light Bulbs Glass PanelsCabinet Dimensions Operation Operating ControlsOperating Controls 1107 Operating Controls START-UP Operation with ProductCLEAN-UP SHUT-DOWNTroubleshooting Troubleshooting Guide Problem Cause CorrectionO S S a R Y LEDModel CW-216/CW-114 Henny Penny Corporation

CW-216, CW-114 specifications

The Henny Penny CW-216 and CW-114 are two exemplary models in the realm of commercial cooking equipment, known for their high efficiency, versatility, and innovative technology. Both units are designed to meet the demanding needs of busy kitchens, particularly in the restaurant and foodservice industries, where reliability and performance are paramount.

The Henny Penny CW-216 is a combination cooking system that utilizes multiple cooking methods, allowing operators to fry, steam, bake, and roast all in one machine. This multifunctionality not only saves time but also enhances the quality of the food being prepared. The CW-216 features a user-friendly digital control panel, which simplifies operation and allows for precise temperature and time settings. The unit includes advanced programmable features, enabling chefs to save their favorite cooking presets, ensuring consistent results every time.

In contrast, the Henny Penny CW-114 is more compact yet equally powerful, designed for kitchens with limited space. It shares many of the same technologies as the CW-216, including the multi-cook technology that allows for simultaneous cooking of different foods without flavor transfer. The CW-114 also boasts energy-efficient heating elements, which reduce energy consumption while maintaining high cooking performance.

Both models integrate cutting-edge technology to ensure food safety and quality. The built-in ventilation system effectively removes excess heat and smoke, creating a more comfortable working environment for kitchen staff. Additionally, the easy-to-clean design of the CW-216 and CW-114 means that maintenance is straightforward, allowing operators to focus more on food preparation and less on equipment upkeep.

Another standout feature of both models is their durable construction. Built to withstand the rigors of commercial use, they incorporate stainless steel materials that resist corrosion and are easy to maintain. This ensures longevity and reliability, making them smart investments for any foodservice establishment.

In conclusion, the Henny Penny CW-216 and CW-114 offer distinctive features that cater to diverse cooking needs while emphasizing efficiency, convenience, and safety. Their advanced technologies make them invaluable assets to any kitchen, ultimately enhancing the dining experience for customers through delicious, expertly prepared meals. Whether opting for the multifunctional CW-216 or the space-saving CW-114, operators can trust that Henny Penny delivers quality and performance in commercial cooking equipment.
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