Convection Mode dry heat 86°F to 575°F (30°C to 300°C) – (continued)

CSL

Operation

Turn unit on

Select CONVECTION mode and select CR

Preheat until set temperature is reached or “warm-up” control light goes out

Load mobile oven rack, place or roll into cabinet

Setting

Select desired cooking TEMPERATURE

Select TIMER and set desire cooking time

OR select PROBE COOKING and set desired probe “done” temperature OR select continous operation

or or

CSM

Operation

Set on CONVECTION mode, activate TIMER and set on CR

Preheat until set temperature is reached or “warm-up” control light goes out

Load mobile oven rack, place or roll into cabinet

Setting

Set desired cooking TEMPERATURE

Set desired cooking TIME and activate timer

OR set on continuous operation OR set desired probe “done” temperature and activate PROBE COOKING or or

CSB

Operation

Setting

 

• Set on CONVECTION mode,

• Set desired cooking TEMPERATURE

 

and set TIMER on Continuous Run

140°F to 575°F (60°C to 300°C)

• Preheat until set temperature is reached

• Set desired cooking TIME

 

OR continuous operation

 

OR set desired PROBE (optional) “done” temperature

• Load mobile oven rack, place or roll into cabinet

or or

CSG

Operation

Setting

• Set on CONVECTION mode, set TIMER on CR

• Set desired cooking TEMPERATURE

• Preheat until set temperature is reached

• Set desired cooking TIME

or “warm-up” control light goes out

OR set on continuous operation

 

OR set desired probe “done” temperature

 

or

or

• Load mobile oven rack, place or roll into cabinet

 

 

 

 

 

 

25

 

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Image 26
Henny Penny CSG manual Operation, Set on Convection mode, set Timer on CR

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.