CSL CSM CSB CSG

Cooking Functions: Probe Cooking (continued)

For achieving precise “done” temperatures

Tips for Probe Cooking

•When roasting meat for sliced cold servings, food probe temperature should be set approximately 9°F (5°C) lower than normal “done” temperature because the roast continues to cook as it cools.

•A hot probe may sear the meat on contact, leaving a hole or scar when probe is removed. Always cool the probe prior to insertion.

•Probe “done” temperature can be changed or reset at any time in the cooking process.

Example

The fully-cooked internal temperature of a roast may be 176°F (80°C). But, you may wish to change modes or accelerate the cooking time when the internal temperature reaches140°F (60°C). At that point, change mode, increase cooking temperature and reset probe “done” temperature to the fully cooked setting.

X

Probe sensor may be extemely hot. When not in use, always place in holder. Do not let probe sensor hang loose outside the cooking cabinet. Remove probe sensor from food before unloading unit.

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Henny Penny CSG manual Tips for Probe Cooking
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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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