Henny Penny FM05-061-A - Manuals

Target group ● This operating manual is intended for employees who are responsiblefor operating, cleaning and looking after the unit as well as handlingfaults. ● Repairs to the unit may only be carried out by specially trainedtechnical staff. ● Adults may not use the unit without supervision if - th...

1.5 Signs and symbols DANGER Imminent danger → Non-compliance poses a threat of death or serious injury. WARNING Possible danger → Non-compliance may pose a threat of death or serious injury. CAUTION Dangerous situation → Non-compliance may result in slight injuries. CAUTION Dangerous situation → No...

2 Safety information Henny Penny appliances comply with the relevant safety standards.However, this does not exclude all possible dangers from arising, e.g.due to improper use. Therefore, when installing and operating the unit, the operating personnelmust be familiar with and observe local regulatio...

NOTICE Provides helpful information regarding use. Handling foodstuffs Provisions governing foodstuffs ● For the function “Preset start time”, observe the provisions regardingfoodstuffs. 13 Operating manual Global Foodservice Solutions Safety information Smart Combi ™

3 Construction and function 3.1 Description of the unit 12 4 3 5 6 7 8 9 10 1 2 4 3 5 6 7 8 9 Figure 1: Sizes 615 and 620, left: gas, right: electric Data interface (concealed) 6 Cooking chamber door 1 Height-adjustable feet 7 Insulated window 2 Air intake port for the cookingchamber 8 Controls 3 St...

3.2 Description of the controls NOTICE Open out the front cover to see the controls. Description Control Display for the SmartMenu cooking cat-egories Chamber humidity display ClimaMonitor Display of temperatures and cooking times Menu navigation display Selection of SmartMenu cooking categor-ies An...

Advanced cooking functions and add functions allow you to adjust thecooking processes individually. Cooking modes ● Steaming ● Combisteaming ● Convection ● Perfection (climate and regeneration) ● Delta-T cooking ● Low temperature cooking Advanced cooking functions ● Programmable steaming ● Manual st...

● Less seasoning, fats and salt needed. Tips ● Use perforated GN containers with a depth of 40–65 mm. Theseallow for short cooking times and avoid the food underneath beingovercooked. ● Break up lumps of ice when using frozen foodstuffs so that all thefood will be heated evenly. ● Chill vegetables q...

Express steaming Steaming at temperatures between 101 °C (213.8 °F) and 130 °C (266 °F)is called Express steaming . Express steaming is suitable for foods that are not damaged easily suchas jacket potatoes, beetroot, swede, pulses and cabbage. Benefits The cooking time is reduced by about 10% as com...

Target core temperature Delta-T value Large roasting joint 48 °C (118.4 °F)–58 °C (136.4 °F) 50 °C (122 °F)–55 °C (131 °F) Roast beef 50 °C (122 °F)–60 °C (140 °F) 50 °C (122 °F)–60 °C (140 °F) Fillet of beef 78 °C (172.4 °F) 50 °C (122 °F)–70 °C (158 °F) Roast veal 78 °C (172.4 °F) 50 °C (122 °F)–7...

T t t 1 t 0 1 2 t 2 t 3 t 4 1st cooking step is ended t 2 Chamber temperature 1 2nd cooking step is ended Food is ready to serve t 3 Core temperature 2 Maximum keep-warm period t 4 Start t 0 Cooking chamber preheated t 1 3.6 Advanced cooking functions 3.6.1 Programmable steaming The programmable ste...

This lets you prepare the food, fill the unit and select the program thatyou want long before the cooking process is to begin. Bottlenecks in producing and preparing dishes can be avoided in thisway. NOTICE When using the preset start time feature, temperatures may occur inthe cooking chamber that e...

● Cooking large roasting joints ● Low temperature cooking ● Cooking small loads NOTICE The reduced heat output increases the cooking time. For this reason,the function is not suitable for the “Perfection” (climate and regeneration) cooking mode. 3.7 Add functions With the add functions , individual ...

damaged by a strong air flow, such as soufflé. meringue, sponges,cream puffs or flaky pastry. 3.7.4 End of step signal With the add function end of step signal , a signal can be activated for each step of a multi-step cooking program. It signalises that someaction is to be taken e.g. “turn the roast...

3.11 “WaveClean” automatic cleaning system WaveClean is an automatic cleaning system, which cleans and rinses the cooking chamber automatically. 3.12 USB interface NOTICE You can find notes on operating the optional PC software on thesoftware installation CD. Henny Penny-combination steamers of the ...

4 Operation 4.1 Opening and closing cooking chamber door (tabletop units) 4.1.1 Opening the cooking chamber door 1. Turn the door handle to the side. The cooking chamber door will open. 2. Open the chamber door wide. If you let go of the door handle, it will return to the starting position. 4.1.2 Cl...

4.2 Opening and closing cooking chamber door (floor standing units) 4.2.1 Opening the cooking chamber door 1. Turn door handle to horizontal. The cooking chamber door will open but remain engaged. 2. Turn the door handle further upwards. The door will disengage. 3. Let the door handle spring back to...

4.3 Filling and emptying the unit (tabletop unit) 4.3.1 Filling and emptying the unit (with loading trolley) Requirements Suspension frame is removed Check that food racks are correctly positioned in the suspension frames NOTICE This section describes the process of filling/emptying with a loadingtr...

4. Push the loading trolley (1) close to the unit. 5. Rotate the lever (2). Catch of the rack frame is released. Loading trolley is secured against rolling away. 6. Check the catch of the loading trolley by pulling lightly. 7. Push in the rack frame (3) until the wheels click into the openingof the ...

4.4 Filling and emptying the unit (floor standing units) Requirements Check that food racks are correctly positioned in the trolley CAUTION Risk of burns due to hot liquids → Only use the correct racks: The racks must lie safely on thesupporting brackets. → Always push the racks into the U-shaped ru...

4.6 Working with the CombiDial NOTICE Open out the cover page to see the controls. 1. Turn the C o m b i D i a l ( 9 ) to select menu items or values. 2. Press C o m b i D i a l ( 9 ) to confirm the selection. 4.7 Basic functions 4.7.1 Changing the language Requirements Unit is switched on 1. Press ...

3. Press C o m b i D i a l ( 9 ) to open the menu. The multi-function display (4) shows “Password” and “000”. 4. Use C o m b i D i a l ( 9 ) to enter the password “111”. 5. Press S t a r t / S t o p ( 8 ) . The multi-function display (4) shows the first parameter “Time/Date” withthe parameter number...

1. Press C o m b i D i a l ( 9 ) to switch to entering the cooking time. 2. Set the time with C o m b i D i a l ( 9 ) . 3. For continuous operation: With a time display of “0:00”, turnC o m b i D i a l ( 9 ) to the left and hold for 3 seconds. The time display changes to “– –”. 4.7.6 AtmosControl cl...

1. If possible, thaw frozen food before cooking. 2. Insert the sensor into the food to be cooked. 3. Place the food with the sensor in the middle of the cooking chamber. 4.7.8 Connecting the USB memory stick Requirements A suitable USB memory stick is available. NOTICE Use an extension cable for USB...

Once it has been saved, the multi-function display (4) flashes“Complete” on the screen. NOTICE If a file of the same name is already on the USB memory stick, thenew HACCP logs will be attached. 4.7.10 Saving error messages Requirements The USB memory stick is connected. Error messages which occurred...

- Meat (steak, roast pork) - Poultry (chicken, turkey) - Fish (perch fillet, trout) - Vegetables, side dishes (carrots, mushrooms, potatoes) - Bakery products (bread, croissants) - Overnight cooking (core temperature cooking, low temperaturecooking) - MyChef Special (individual programs and programs...

78 C 60 C Baked ham 53 ° 01/02 1 2 4 3 5 6 Manual Steam 1 Name of the program 2 Actual core temperature 3 Total number of program steps 4 Current program step 5 Target core temperature 6 Target chamber temperature 4.8.3 Ending the cooking program The program is ended automatically after the cooking ...

NOTICE Changes made during operation only apply to the running program andare not adopted as default values. 1. Press C o r e t e m p e r a t u r e ( 7 ) , C o o k i n g t i m e ( 1 1 ) or C o o k i n gt e m p e r a t u r e ( 1 2 ) . 2. Change the values with C o m b i D i a l ( 9 ) . 1 65 C 72 C Ba...

4.8.8 Entering a cooking program (example) The process of creating and storing a two-step cooking program isdescribed using the “Baked ham” program as an example. 78 C 60 C Steaming 01/01 Morefunctions Home 1. Press S t e a m i n g ( 1 5 ) . 2. Set the cooking temperature. 3. Set the cooking time. 4...

4.8.11 Saving SmartMenu cooking programs Requirements The USB memory stick is connected. CAUTION Loss of data due to improper use → Only use Henny Penny software to edit SmartMenu cookingprograms NOTICE SmartMenu cooking programs can be saved on a USB memory stick. Only SmartMenu cooking programs wh...

4. Press C o m b i D i a l ( 9 ) to select SmartMenu cooking programs toload. 5. Press the right b u t t o n (6) to SmartMenucooking programs. receiving 1 7 USB } cookbook SmartMenu cooking programs are loaded from the USB memory stick. While it is saving, the multi-function display (4) flashes “Loa...

4. Set the target core temperature if desired. 5. Set the chamber humidity. 6. Load the unit. 7. Insert the core temperature sensor into the food to be cooked (see Chapter “Measuring the core temperature”, Page 39 ). 8. Press S t a r t / S t o p ( 8 ) . The multi-function display (4) shows: - the se...

4. Set the target core temperature if desired. 5. Set the chamber humidity. 6. Load the unit. 7. Press S t a r t / S t o p ( 8 ) . The multi-function display (4) shows: - the set cooking temperature - the set cooking time - the target core temperature 4.9.5 Start Delta-T cooking Requirements Unit is...

Set the chamber temperature manually to about 5 °C (41 °F) higherthan the desired target core temperature. Low temperature cooking with core temperature measurement With this function, the selected cooking mode is automatically switchedto “Keep warm” once the temperature of the food item has reached...

● The remaining time for all program steps ● the cooking mode ● the active program step ● the amount of water remaining (ml) 4.10.2 Manual steaming NOTICE The advanced function Manual steaming is not programmable and, therefore, cannot be included in the SmartMenu program memory. → Press the left s ...

4.10.4 Setting the preset start time CAUTION Dangers to health due to spoiled food When using the preset start time feature, temperatures may occur inthe cooking chamber that encourage the growth of harmful germs. → Observe the provisions governing foodstuffs. 1. Select the cooking program. 2. Hold ...

→ Press R e a d y 2 C o o k ( 1 0 ) briefly: The chamber will be heated to atemperature 15 % higher than that of the first program step (defaultvalue). or → Press R e a d y 2 C o o k ( 1 0 ) longer: The cooking chamber will bepreheated to 275 °C (527 °F). 4.10.6 Working with RackControl Requirements...

4.11 Add functions 4.11.1 Activate/deactivate add functions 1. Press the left s e l e c t b u t t o n ( 1 3 ) while entering data. NOTICE There are always only those add functions available that can be usedin the respective cooking mode. 2. Turn C o m b i D i a l ( 9 ) and select the additional func...

NOTICE The end-of-step signal is activated as default for the last cooking stepof a program. 1. Press the left s e l e c t b u t t o n ( 1 3 ) when entering a cookingprogram. 2. Select the end-of-step signal with C o m b i D i a l ( 9 ) . 3. Press the left s e l e c t b u t t o n ( 1 3 ) to return t...

3. Use C o m b i D i a l ( 9 ) to enter the password “111”. 4. Use C o m b i D i a l ( 9 ) to select the “Service water volume” menu. 5. Set the water volume (in 100 litre increments) with C o m b i D i a l ( 9 ) . 4.13 Standard settings The unit is already pre-configured when delivered. The values ...

5 Cleaning 5.1 Automatic cleaning “WaveClean” 5.1.1 Preparing the cooking chamber Requirements GN containers, baking sheets and racks have been removed from thecooking chamber CAUTION Damage caused by unsuitable cleaning agents → Only use Henny Penny products for cleaning the cooking chamber. 1. Lef...

5.1.3 Using the WaveClean cartridge Only use sealed cartridges. If the wax seal is damaged, this may lead to the cleaning agent enteringthe cleaning cycle too early or not dissolving fully; in this case thoroughcleaning is not guaranteed. Do not place the cartridge on the floor of the chamber. When ...

NOTICE Use additional cartridges if necessary: - If heavily soiled: use 2 two-in-one cartridges. Select “WaveCleanextra” . - If scaled: use a two-in-one cartridge + clear rinse cartridge. 5.1.4 Start WaveClean Requirements Hard water and soft water taps are open → Close the chamber door and confirm ...

→ Press the left s e l e c t b u t t o n ( 1 3 ) to abort the cleaning program. NOTICE For safety reasons, a rinsing process (duration 12 minutes) runsautomatically when WaveClean is cancelled. 5.1.7 “WaveClean” faults Discolouring may occur to the floor of the cooking chamber underneaththe cartridg...

● Clean daily with the “WaveClean extra” cleaning level, even if thedegree of soiling is low. ● Use a clear rinse cartridge in addition to the cleaning cartridge. ● Descale manually. 5.2 System-supported manual cleaning 5.2.1 Preparing the cooking chamber Requirements GN containers, baking sheets an...

5.2.3 Spraying cleaning solution CAUTION Risk of burns due to caustic liquids → Wear protective clothing. → Also wear respiratory protection because of the formation ofaerosols or mists. 1. After soaking, the multi-function display (4) shows “Apply cleaningsolution”. 2. Open the cooking chamber door...

5.2.6 Rinsing out 1. Open the chamber door. 2. Remove ventilation plate (see Chapter “Removing the ventilation plate”, Page 72 ). 3. Thoroughly rinse the cooking chamber for about 3 minutes using thehand shower. 4. Replace ventilation plate. 5.2.7 Cleaning the door seal 1. Clean the door seal (see C...

5.3 General cleaning 5.3.1 Cleaning the outside of the housing CAUTION Damage caused by water penetrating the electronic controls The electronic controls are not splash-proof. → Only use the hand shower for rinsing the cooking chamber. → Do not spray the outside of the housing with the hand shower. ...

1. Clean fats from the door seal after operation using a mild soapsolution. 2. Also clean the door seal in breaks during operation if the unit is mainlyused for roasting. 5.3.4 Cleaning the cooking chamber door CAUTION Risk of burns due to hot surfaces → Allow surfaces to cool before cleaning. CAUTI...

5.3.5 Cleaning the steam outlet port Deposits can block the steam outlet port and the pipes connected toit. NOTICE Use liquid cleaner with a maximum of 10 % soda or caustic potashsolution. It is not necessary to rinse with water. 1. Inspect the steam outlet port and the pipes connected to it fordepo...

5. Examine the chamber for scale residues. Repeat decalcification ifnecessary. 6. Open the chamber door and leave it slightly ajar until the next use. This will increase the life of the door seal. No moisture will build up in the cooking chamber. 5.4 Removing the ventilation plate 5.4.1 Removing the...

6 Faults 6.1 Correcting faults This section describes the steps to be taken in the event that faults withthe unit occur during operation. 1. Reset control electronics ( Chapter “Resetting the control electronics”, Page 74 ). 2. Observe the information in the table “Causes of faults andtroubleshootin...

6.3 Cause of errors and troubleshooting Remedy Possible causes Error ● Open tap Tap closed No water ● Contact customer service Unit is defective ● Do not use unit ● Contact customer service Fault in the waste water system Leakage of water un-derneath the unit ● Open gas tap ● Check gas pressure Gas ...

7 Limited Warranty LIMITED WARRANTY FOR HE NNY PENNY EQUIPMENT Subject to the following conditions, Henny Penny Corporation makes the following limited warranties to the original purchaser only for Henny Penny appliances and replacement parts: NEW EQUIPMENT: Any part of a new applian ce, except bask...

Global Foodservice Solutions Henny Penny Corporation P.O. Box 60 Eaton, OH 45320 1-937-456-8400 1-937-456-8402 Fax Toll free in USA 1-800-417-8417 1-800-417-8434 Fax www.hennypenny.com Manufactured by: MKN Maschinenfabrik Wolfenbüttel, Germany Operating Manual SmartCombi™