Control Panel Functions at a glance

Sure Chef® Combi-Steamer models CSG-10/12/20

1Warning light–lights red when cabinet temperature exceeds 239°F (115°C)

2NO WATER warning light (red)–check water supply

3ON indicator light (green)

4Digital COOKING/PROBE TEMPERATURE display–actual cabinet or internal food/probe temperature

5PROBE COOKING indicator display

6Mode selection switch (lighted display indicates the selected mode)

7STEAM mode–212°F (100°C)

For steaming, stewing, blanching, preserving, etc.

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

For roasting, baking grilling, etc

9COMBINATION 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

10TENDER STEAMING mode–86°F to 210°F (30°C to 99°C)

For blanching, poaching, simmering, soaking, vacuum cooking

11RETHERMALIZING mode–86°F to 575°F (30°C to 300°C)

For reheating pre-cooked (chilled) food

12SELECTED TEMPERATURE display

13TEMPERATURE SELECTION dial

14COOKING TIME display

Shows actual cooking time remaining

15TIMER dial (0 to 120 minutes)

Select “CR” for Continuous Run

16PROBE pre-selected “DONE” TEMPERATURE display

17PROBE TEMPERATURE SELECTION dial

Select from 68°F to 210°F (20°C to 99°C)

Unit shuts off automatically when “done” temperature is reached

18Warning light–Steam burner malfunction

19Warning light–Convection burner malfunction

20Unit serial number

Please refer to this number when requesting service

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Henny Penny manual Sure Chef Combi-Steamer models CSG-10/12/20

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.