Page 3 - Henny Penny Corporation
Dear Customer: Congratulations on your decision to purchase a new Henny Penny Sure Chef ® Combi-Steamer. In our opinion, you now possess the most advanced combi-steamer in the industr y. As you begin to becomefamiliar with its operation and more confident in the results, you will see the incredible ...
Page 4 - Table of Contents; Basic Operation
Table of Contents Glossar y of Terms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Features at a Glance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...
Page 5 - Indication of Safety Warnings; DANGER
Indication of Safety Warnings Throughout this manual you will see the following words and symbols relating to impor tant issuesof personal safety and proper operation. Their usage is described here: DANGER The word DANGER indicates an imminent hazard whichwill result in highly serious injur y, such ...
Page 6 - Glossar y of Terms; for Sure Chef
CSLCSMCSBCSG 5 Glossar y of Terms for Sure Chef ® Combi-Steamers Auto Flush –A built-in feature that periodically and automatically drains, flushes and refills the steam generator. Cooking Mode –Any of several settings that produce a par ticular cooking medium or environment. Steam Mode –Cooking by ...
Page 8 - at a glance; Models; • Model Sizes are designated by the number of 12” x 20” x 2
CSLCSMCSBCSG 7 Sure Chef ® Combi-Steamers – Features at a glance Models Sure Chef Combi-Steamers come in three electric models: CSB, CSM, and CSL;and one gas model, CSG. Sizes • Model Sizes are designated by the number of 12” x 20” x 2 1 ⁄ 2 ” pans each is capable of holding. • Electric models come ...
Page 10 - During the loading and unloading process for counter; Full Loads; To Load
CSLCSMCSBCSG 9 Loading & Unloading Your Sure Chef Combi-Steamer includes a Mobile Oven Rack that is integral to the unit’soperation. All food product is loaded onto the oven rack which is then loaded into thecooking cabinet. • Floor Models –CSB/M/L-20 and 40, and CSG-20, use Mobile Oven Racks de...
Page 11 - Par tial Loads; necessar y to remove Mobile Oven Rack.; Tips; Opening Door During Operation
10 Par tial Loads Individual pans or racks of product can be easily loaded or unloaded while the unit is inoperation. • Open door slightly until fan stops and heat dissipates. Open door fully with care. • Load or unload pans or racks directly to or from Mobile Oven Rack in unit. It is not necessar y...
Page 12 - Sure Chef; Control Panel Functions
Sure Chef ® Combi-Steamer models CSL-6/10/1020/20/40 1 ON/OFF switch 2 ON indicator light (green) 3 Message display• NO WATER warning–check water supply • Displays steam exhaust flap position • Displays SDHC humidity levelCooking mode selection key (lighted display indicates the selected mode) 4 STE...
Page 17 - CSL models have three basic cooking modes:; Cooking Modes; Tender Steaming; Rether malizing
CSL 16 CSM CSB CSG CSL models have three basic cooking modes: CSM models have five basic cooking modes: CSB models have three basic cooking modes: CSG models have five basic cooking modes: Cooking Modes Steam Mode Convection Mode Combination Mode Steam Mode Convection Mode Combination Mode Tender St...
Page 20 - –for optimum reheating; Rether malizing mode; –for optimum reheating
19 Rether malizing mode –for optimum reheating This is a specialized mode that combines moist and dr y heat to create the ideal environment for reheatingpreviously cooked foods. Rethermalizing restores the look, taste and temperature of food without dr ying or watermarks. Temperatures can be selecte...
Page 21 - • Cooking preparations; Cooking methods; Steam Mode
CSLCSMCSBCSG 20 Advantages • Extremely shor t preheating time• Excellent food consistency• Conser ves nutrients, color• No added fats or oils• Cook dif ferent products at same time with no taste transfer• Can be par tially unloaded for ser ving convenience• No need to boil water in pots Cooking exam...
Page 24 - • Dumplings should be placed in shallow pans not too close together.
CSLCSMCSBCSG 23 Tips • Determine which foods can be cooked together for the greatest ef ficiency. This is best done by considering the cooking modes and temperatures. Keep in mind that fish, meat, vegetables, fr uit, etc can be cooked at the same time because there is no flavor transfer. • Potatoes ...
Page 25 - Convection Mode
CSLCSMCSBCSG 24 Advantages • Power ful heating capability up to 575°F (300°C), even when fully loaded • Fast pre-heating • Convection heat for faster cooking than traditional methods • Even heating for high quality food production • Consistent cooking and even browning at any rack level • No added f...
Page 28 - Cooking times
CSLCSMCSBCSG 27 Convection Mode (continued) Tips Cooking times Proper cooking times will var y depending on the quality, weight or size of the product.Generally, cooking time is not af fected by the size of the load. However, avoid overloadinggrids or pans so air will circulate evenly around product...
Page 29 - Combination Mode; Advantages
CSLCSMCSBCSG 28 Combination Mode For variable temperature moist heat, 86°F to 575°F (30°C to 300°C) Advantages • Fast preheating• The ability to cook with steam at temperatures above 212°F (100°C)• Less shrinkage of food due to dehydration • More ser vings per uncooked pound• Automatic basting• Food...
Page 31 - Unload; Unload
• Use SDHC to achieve desired humidity, if necessar y Unload When done, open door slightly until fan stops andsteam dissipates. Open door fully to remove pans.Unit automatically shuts of f when door is opened. • Use SDHC to achieve desired humidity, if necessar y Unload When done, open door slightly...
Page 32 - space around each roast for air to circulate.
CSLCSMCSBCSG 31 Combination Mode (continued) Tips • To ensure even cooking and browning, always cook roasts on grids with plenty of space around each roast for air to circulate. • When practical, place meat grain parallel to the air circulation for even better results. • Cook large, fat encr usted r...
Page 33 - Tender Steaming not available on CSB models.
CSLCSMCSG 32 Tender Steaming Low temperature steaming, 86°F to 210°F (30°C to 99°C) NOTE: Tender Steaming not available on CSB models. Advantages • Fast preheating • Gentle steaming for a variety of delicate items. • Excellent consistency and taste for dif ferent many kinds of meat and fish. • Lower...
Page 37 - Rethermalizing; • Star ters, appetizers
CSLCSMCSBCSG 36 Rethermalizing Advantages • Dif ferent food products can be reheated without being covered.• Food can be cooked and then reheated and ser ved hours later.• Allows more time to prepare dishes and trays.• Allows foodser vice operation to r un more ef ficiently.• Per fect function for h...
Page 40 - Tips on Rether malizing; • Reheat ser vings on plates, especially for large functions
CSLCSMCSBCSG 39 Rethermalizing (continued) Unload When done, open door slightly until fan stops andheat dissipates. Open door fully to remove pans.Unit automatically shuts of f when door is opened. *Available on CSL and CSM models, only Tips on Rether malizing • Reheat ser vings on plates, especiall...
Page 41 - Forced Steaming; Cooking temperatures
CSLCSMCSBCSG 40 Forced Steaming High temperature steaming, 213°F to 266°F (101°C to 130°C) Advantages • Creates an intensified cooking process• Shor ter cooking times• Retains color, nutrients • Less shrinkage Cooking examples • Potatoes, car rots, celer y• Frozen prepared foods Tips Cooking tempera...
Page 43 - Cooking Functions: SDHC; Increase humidity to:; Full SDHC – CSL Models
CSLCSM 42 Cooking Functions: SDHC For controlling humidity in the cooking environment Advantages Control humidity to: • Improve quality of foods with dif ferent textures and consistency• Enable precise finishing of delicate items• Cook a wide variety of foods at the same time, including sauces, stoc...
Page 44 - CSL; Operation
Operation • Select from CONVECTION, COMBINATION or RETHERMALIZING modes • Set SDHC at 0%, 50% or 100%. Message display indicates selection as follows: • Message display indicates exhaust flap position Setting • Set desired cooking temperature • Set desired cooking TIME and activate timer OR set desi...
Page 46 - Cooking Functions: Probe Cooking
CSLCSMCSBCSG 45 Cooking Functions: Probe Cooking For achieving precise “done” temperatures Using the Probe Cooking function allows you to select the desired “done” temperatureas well as the cooking temperature. The probe measures the food’s actual internaltemperature and displays it on the control p...
Page 48 - Tips for Probe Cooking; removed. Always cool the probe prior to inser tion.
CSLCSMCSBCSG 47 Cooking Functions: Probe Cooking (continued) For achieving precise “done” temperatures Tips for Probe Cooking • When roasting meat for sliced cold ser vings, food probe temperature should be set approximately 9°F (5°C) lower than normal “done” temperature because the roast continues ...
Page 49 - Probe Cooking Guide to “Doneness”; Meat
48 Probe Cooking Guide to “Doneness” Meat Probe “Done” Temp Appearance Beef Rare 130°F (55°C) Dark, blood red Medium rare 140°F (60°C) Red meat, blood-red juice Medium 145°F (63°C) Light pink core Well done 167°F to 189°F (75°C to 85°C) Gray-brown throughout Veal Fully cooked 155°F to 170°F (69°C to...
Page 50 - Additional Functions: Cool Down; temperature from a higher cooking or preheating temperature
CSLCSMCSB 49 Additional Functions: Cool Down To reduce cabinet temperature quickly COOL-DOWN is a convenience function that enables the fan to continue operating whenthe door is open, dissipating heat quickly. Advantages • Achieve rapid reduction in cabinet temperature when switching to a lower cook...
Page 52 - • Improves rising and browning; pastr y rising; Additional Functions: Steam Injection
CSLCSM 51 STEAM INJECTION is a feature of the Convection mode that, when activated, sprays animmediate burst of water (up to 4-seconds) onto the heating elements to create a brieflyhumidified environment in the cooking cabinet. Often used to help in the browning ofcer tain foods. Advantages • Improv...
Page 54 - Additional Functions: Half Fan Speed; • The Half Fan Speed function may be input into any cooking program
53 Additional Functions: Half Fan Speed For gentler cooking CSL CSM Operation HALF FAN SPEED can be used in any MODE • Select desired cooking time, temperature and/or probe “done” temperature • Select SPECIAL FUNCTION • Select HALF FAN SPEED. Display will light when activated. HALF FAN SPEED is a fe...
Page 55 - Additional Functions: Half Energy
CSL CSM HALF ENERGY is a feature that ef ficiently reduces the unit’s electrical operating require-ment to about half of the energy normally used. Advantages • Saves on energy costs when operated during hours of peak power rates• Helps control “slow” cooking process at desired lower temperatures NOT...
Page 56 - Additional Functions: Pulse Fan; • Conser ves energy over longer cooking times; Advantages of Slow Cooking; • Meat tenderizes as it cooks, releasing tastier juices; Cooking Examples
CSL 55 Additional Functions: Pulse Fan Fan operates intermittently PULSE FAN is a control feature that r uns the fan on and of f at inter vals.It is available only on CSL models Advantages • Creates a gentler cooking environment, and promotes even cooking at lower temperatures. • Conser ves energy o...
Page 57 - • Pulse Fan can be programmed at any stage of the cooking process.
56 Tips • When cooking roasts, Pulse Fan can be used after the internal temperature reaches 140°F (60°C). At that point, it is not necessar y to maintain the cooking temperature with the fanr unning constantly. The existing heat is enough to complete the cooking process with Pulse Fanoperation. • Pu...
Page 59 - Programming the CSL Model; Quick Guide To Programming
CSLCSM 58 Both CSM and CSL models are equipped with programming capability. Operators can input dif ferent parameters, such as Mode,Time, Temperature, Probe Cooking and Special Functions, to create a customized cooking program that will operate the unitautomatically to these parameters. The numbered...
Page 60 - Programming the CSM Model
CSLCSM Quick Guide To Programming (continued) Setting the clock • Press the TIMER key (10) • Set clock time (militar y time) using SELECT arrow keys (16) • Press and hold TIMER key (10). While TIMER key is pressed, switch unit of f and then back on using ON/OFF key (1). • Switch unit of f again • Wa...
Page 61 - Cleaning
CSLCSMCSBCSG 60 Your Sure Chef ® Combi-Steamer MUST be cleaned at least once a day to ensure proper hygiene and continued trouble-free operation. For best results, use Henny Penny Oven and Grill Cleaner and the Henny Penny hand-pump sprayer. TO CLEAN 1) Leave mobile oven racks, grids and containers ...
Page 63 - Installation – Electric Units
CSLCSMCSB 62 INTRODUCTION This section provides the installation instr uctions for the Henny Penny Electric Combi-Steamers. NOTE: The installation of this unit must conform to all local, state, and federal codes. In the absence of codes use ANSI/NFPA No. 70-latest edition. NOTE: Canadian installatio...
Page 65 - ELECTRICAL SUPPLY; CHANGES IN VOLTAGE
CSLCSMCSB 64 ELECTRICAL SUPPLY Standard electrical supply for all Combi-Steamers is 208-240 volt, 3 phase, 50-60 Hz. NOTE: The power connections are located behind the service door (see section 5-3). Each unit requires a separate fused ser vice according to the following table: (3 phase only) Model ...
Page 66 - WATER SUPPLY; DRAIN CONNECTION
CSLCSMCSB 65 WATER SUPPLY The Combi-Steamer should only be connected to a cold water supply which meets the quality requirements by theEPA on drinking water. Soft water must be at least 5 or 6 grains. The recommended water supply pressure is 44 psi, but 22 to 87 psi will work. The water connection i...
Page 67 - CSG; INSTALLATION GAS UNITS; Installation – Gas Units
CSG 66 INSTALLATION GAS UNITS This section provides the installation instr uctions for the Henny Penny Gas Combi-Steamers NOTE: The installation must conform with local codes or in the absence of local codes, with ANSI Z223.1 latest edition and electrical code ANSI/NFPA No. 70 latest edition. NOTE: ...
Page 70 - ELECTRICAL SUPPLY-CSG
CSG 69 Installation – Gas Units (continued) ELECTRICAL SUPPLY-CSG The gas Combi-Steamer requires 120 volt, single phase, 60 Her tz, 15 amp, 3 wire grounded ser vice. The gas unitis factor y equipped with a grounded cord and plug. NOTE: The unit will not function and the reset signal will stay on wit...
Page 71 - CABLE RESTRAINT
CSG 70 GAS SUPPLY-CSG RIGHT MINIMUM PULL of equipment away from wall permissible for accessibility toQuick Disconnect Device WRONG AVOID SHARP BENDS AND KINKS whenpulling equipment away from wall. (Maximumpull will kink ends, even if installed properly,and reduce Connector life.) Couplings and hose ...
Page 72 - GAS SUPPLY
CSG 71 GAS SUPPLY (continued) A steam burner gas valve and dr y heat burner gas valve respectively are responsible for the gas supply to the indi-vidual burners. The Combi-Steamer models CSG have manual shut-of f valves, that can be reached from the frontwithout tools. The manual shut-of f valves of...
Page 78 - Beef
77 Beef Proper Temp. Approx. Container CSB CSM CSL CSG in Cook Time Special Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function Filet Steak Season, oil lightly, Grid CV CV CV CV 520 - 540 7 - 9 SDHC preheat to 575°F (300°C) (281 - 282) Sirloin Steak Season, oil lightly, Grid CV CV CV CV 5...
Page 79 - Other Meats
78 Other Meats Proper Temp. Approx. Container CSB CSM CSL CSG in Cook Time Special Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function Hamburgers Preheat to 575°F (300°C) Grid, CV CV CV CV 395 - 430 15 SDHC 1 1 / 2 ˝ Gran (202 - 222) Veal Cutlets Bread, oil pan lightly 1 1 / 2 ˝ Granite C...
Page 80 - Pork
Pork Proper Temp. Approx. Container CSB CSM CSL CSG in Cook Time Special Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function Pork Loin, Season well Grid, C/CV C/CV C/CV C/CV 300 - 355 10 - 15/lb SDHC Boneless 3 / 4 ˝ Gran (149 - 177) Probe 170°F (77°C) Pork Loin, Season well, Grid, S/C/CV...
Page 82 - Seafood
81 Seafood Proper Temp. Approx. Container CSB CSM CSL CSG in Cook Time Special Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function Whole Bend out belly bones, 3 / 4 ˝ or 1 1 / 2 ˝ S/C S/C/TS S/C TS/S/C 165 - 212 25 - 45 Probe Salmon prop up with potatoes Unper f Pan (74 - 100) 145°F - 150...
Page 84 - Vegetables
83 Vegetables Proper Temp. Approx. Container CSB CSM CSL CSG in Cook Time Special Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function Broccoli Fresh 2 1 / 2 ˝ Per f S S S S 212 (100) 5 - 8 Broccoli Frozen 2 1 / 2 ˝ Per f S S S S 212 (100) 5 - 10 Cauliflower Fresh 2 1 / 2 ˝ Per f S S S S 2...
Page 88 - Breads
87 Breads Proper Temp. Approx. Container CSB CSM CSL CSG in Cook Time Special Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function Brown Bread Let dough rise, 3 / 4 ˝ Gran, C/CV C/CV S/C/CV C/CV 320 - 355 18 - 30 SDHC ever y second r unner 1 / 2 Sheet Pan TS TS (160 - 180) White Bread Ever...
Page 89 - Desser ts
88 Desser ts Proper Temp. Approx. Container CSB CSM CSL CSG in Cook Time Special Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function Fr uit Pies From scratch, frozen, Grid or C/CV C/CV C/CV C/CV 350 - 400 20 - 25 SDHC br ush water or egg Alum Per f (177 - 205) 30 - 50 Steam on top If froz...
Page 90 - Pastr y/Miscellaneous
89 Pastr y/Miscellaneous Proper Temp. Approx. Container CSB CSM CSL CSG in Cook Time Special Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function Str udel Glaze with either egg, 3 / 4 ˝ Gran or C/CV C/CV C/CV C/CV 340 - 400 20 - 35 SDHC milk or sugar water Alum Per f (171 - 205) Turnovers ...
Page 91 - Miscellaneous
90 Miscellaneous Proper Temp. Approx. Container CSB CSM CSL CSG in Cook Time Special Food Hints or Grid Mode Mode Mode Mode °F(°C) in Min. Function Eggs, Hard Leave in cardboard Grid or S S S S 212 10 - 15 Cooked racks Per f Pan (100) Eggs, Cook in pan or Grid or S S/TS S/C S/TS 195 - 212 9 - 15 Poa...
