Henny Penny CM-102 Operating instructions

Brand: Henny Penny

Model: CM-102

Category: Ovens

Type: Operating instructions

This manual is also suitable for

Operator’s Manual

LIMITED WARRANTY FOR HENNY PENNY APPLIANCES

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 appliance, except lamps and fuses, which proves to be

defective in material or workmanship within two (2) years from date of original installation, will be

repaired or replaced without charge F.O.B. factory, Eaton, Ohio, or F.O.B. authorized distributor. To

validate this warranty, the registration card for the appliance must be mailed to Henny Penny within ten

(10) days after installation.

REPLACEMENT PARTS:

Any appliance replacement part, except lamps and fuses, which proves

to be defective in material or workmanship within ninety (90) days from date of original installation

will be repaired or replaced without charge F.O.B. factory, Eaton, Ohio, or F.O.B. authorized

distributor.

The warranty for new equipment and replacement parts covers only the repair or replacement of the

defective part and does not include any labor charges for the removal and installation of any parts, travel or

other expenses incidental to the repair or replacement of a part.

EXTENDED FRYPOT WARRANTY:

Henny Penny will replace any frypot that fails due to manufacturing

or workmanship issues for a period of up to seven (7) years from date of manufacture. This warranty shall not

cover any frypot that fails due to any misuse or abuse, such as heating of the frypot without shortening.

0 TO 3 YEARS:

During this time, any frypot that fails due to manufacturing or workmanship

issues will be replaced at no charge for parts, labor, or freight. Henny Penny will either install

a new frypot at no cost or provide a new or reconditioned replacement fryer at no cost.

3 TO 7 YEARS:

During this time, any frypot that fails due to manufacturing or workmanship

issues will be replaced at no charge for the frypot only. Any freight charges and labor costs to

install the new frypot as well as the cost of any other parts replaced, such as insulation,

thermal sensors, high limits, fittings, and hardware, will be the responsibility of the owner.

Any claim must be presented to either Henny Penny or the distributor from whom the appliance was

purchased. No allowance will be granted for repairs made by anyone else without Henny Penny’s written

consent. If damage occurs during shipping, notify the sender at once so that a claim may be filed.

THE ABOVE LIMITED WARRANTY SETS FORTH THE SOLE REMEDY AGAINST HENNY

PENNY FOR ANY BREACH OF WARRANTY OR OTHER TERM. BUYER AGREES THAT NO OTHER

REMEDY (INCLUDING CLAIMS FOR ANY INCIDENTAL OR CONSEQUENTIAL DAMAGES) SHALL

BE AVAILABLE.

The above limited warranty does not apply (a) to damage resulting from accident, alteration, misuse, or

abuse; (b) if the equipment’s serial number is removed or defaced; or (c) for lamps and fuses. THE ABOVE

LIMITED WARRANTY IS EXPRESSLY IN LIEU OF ALL OTHER WARRANTIES, EXPRESS OR

IMPLIED, INCLUDING MERCHANTABILITY AND FITNESS, AND ALL OTHER WARRANTIES ARE

EXCLUDED. HENNY PENNY NEITHER ASSUMES NOR AUTHORIZES ANY PERSON TO ASSUME

FOR IT ANY OTHER OBLIGATION OR LIABILITY.

Warning:

Incorrect installation, adjustment, servicing, maintenance, cleaning, or

unauthorized modifications to the appliance can result in damage, injury

or death. Read the Operating Manual carefully before starting to use the

appliance.

For your safety:

Do not store or use any flammable gases or liquids near this appliance.

What to do in the event of danger or if you smell gas:

- Shut off the gas supply immediately

- Do not touch any electric control elements

- Make sure the area is well ventilated

- Avoid open flames or sparking

- Use an external telephone to notify the appropriate gas supplier

(if the gas supplier is unobtainable call the relevant fire station).

“RESET” (gas appliances only)

If the burner malfunctions "rES" will light up on the display.

An acoustic signal will sound after 15 sec. Press the Reset button to re-

start the automatic ignition process.

If the "rES" display does not light up again after approx. 15 sec. the

flame is burning and the appliance is operational. Please notify

Customer Support if the display is still lit after repeated pressing.

rES

Manual

CombiMaster

Dear Customer

Congratulations on the purchase of your new CombiMaster.

Your decision to buy a new CombiMaster means that you now have a top-of-the-line Combi Steamer.

Your CombiMaster will give you many years of reliable service thanks to its outstanding quality and nearly

unlimited cooking potential. You’ll enjoy the peace of mind of a12 month warranty from the date of invoice.

The warranty excludes glass damage, light bulbs and sealing material as well as damage caused by improper

installation, use, maintenance, repair or deliming.

In order to make the most of these benefits, we recommend that you study this manual carefully.

Your Authorized Henny Penny Distributor

Call Customer Service 1-937-456-8400 for any questions or problems in operating your unit.

Henny Penny reserves the right to make technical changes in the interest of progress!

As of August 16, 2005, the Waste Electrical and Electronic Equipment directive went into

effect for the European Union. Our products have been evaluated to the WEEE directive.

We have also reviewed our products to determine if they comply with the Restriction of

Hazardous Substances directive (RoHS) and have redesigned our products as needed in

order to comply. To continue compliance with these directives, this unit must not be

disposed as unsorted municipal waste. For proper disposal, please contact your nearest

Henny Penny distributor.

-3-

- 4 -

General instructions / For your safety 5

Features 9

Controls 10

Cooking techniques 11

Control modes 12

Moist Heat Mode 13

Dry Heat Mode 15

Combi-Steam Mode 18

Tender Steaming Mode 20

Finishing

Mode 22

Working with the temperature probe 24

Cool Down Function 27

Cleaning 28

Steam generator auto-rinse, deliming and manual draining 30

Settings – Fahrenheit / Celsius 31

Fault Warnings 32

Table of contents

Please take the time to read the following safety and

operating instructions carefully.

Keep this manual in a convenient location so that it is

available to anyone using the equipment.

This equipment must only be used to cook food in

commercial foodservice establishments. Any other use

is not intended and is therefore considered danger-

ous.

Operate using hands only. Damage caused by the use

of pointed, sharp or other objects will invalidate the

warranty.

The equipment must only be used by trained person-

nel.

It is vital that all users be given regular safety instruc-

tion.

Foodservice operators should provide staff with regu-

lar training to understand and avoid the risks of acci-

dent or damage to the unit.

Daily checks before switching on

• Lock air baffle top and bottom.

• Lock hinged racks properly in position in the cook-

ing cabinet.

General

• The temperature of door glass, outer casing and

add-ons may exceed 140°F (60°C)

• Avoid having heat sources (e.g. grill plates, deep fry-

ers etc.) near the appliance.

• If the unit is idle for prolonged periods, shut the

water supply stop valve and turn off the

appliance power supply (gas and electricity).

When setting up table-top units with the appliance

manufacturer’s original standard stand or base cabinet

the maximum top rack working height is 63 in.

(160 cm).

WARNING – If containers are filled with

liquid or contents which liquefy during cook-

ing, do not use rack levels higher

than those where the user can see into

the container. Warning sticker is

enclosed with equipment.

Warning!

• Caution! Hot steam (risk of scalding)!

• Caution! Containers and grids are hot!

• Make sure the mobile oven rack is

correctly locked in position!

General Instructions / For your Safety

- 5 -

Loading/removal

Open appliance door slowly.

When door is opened heating and fan shut down

automatically.

The fan wheel brake is activated. The fan keeps run-

ning for a brief period only.

Do not touch the fan wheel.

Do not insert pans or grids until the hinged rack has

been properly secured and the mobile oven rack has

been pushed up to the stop and locked in place.

Only use commercial-grade heatproof accessories.

Units with hinged rack (061/062/101/102)

To remove rack

Slightly raise rack unit and lift out of front catch.

Swing rack to middle of cooking cabinet.

Lift up and out of slots. To replace, set into slots and

reverse the procedure.

Mobile oven rack

Working with mobile oven racks, mobile plate

racks and transport carts for base-top units

(option)

- Remove hinged rack.

- Set guide rails on cabinet floor.

- Push mobile oven rack or plate rack into cabinet up

to the stop and lock into place.

- Transport carts must be properly attached to the unit

using the holder.

- Unlock mobile oven rack or plate rack and roll out.

- When transporting the mobile oven rack or plate

rack on the transport cart, make sure the transport

safety catch is engaged.

- Cover and secure containers with liquids to

avoid spills and the risk of scalding.

Warning!

• Pans must be locked with pan locks on the

mobile oven rack!

• Mobile oven racks, mobile plate racks,

transport carts and units on casters can tip

over when being moved over an inclined

plane or threshold.

General Instructions / For your Safety

- 6 -

Low water

The indication H2O may appear on the display when

you switch on. This means that the steam generator is

not yet filled with water. When it is full the display

goes off automatically.

If the display does not go out, check that the water

valve is open and the strainer at the water supply

(solenoid Valve) is unblocked.

Ambient temperatures

If ambient temperatures drop below 41°F (5°C), make

sure the cooking cabinet has been warmed to a tem-

perature greater than 41°F (5°C) before using.

Temperature probe

• The temperature probe a may be hot—

use oven mitts.

• Cool temperature probe with hand shower

before use. DO NOT spray hand shower into hot

cabinet.

• Do not let temperature probe hang out of

cooking cabinet.

• Remove temperature probe before unloading

food.

Cool Down

Use "Cool Down" function to cool the cabinet.

Warning!

• During "Cool down" the fan wheel is

running when the door is open!

• Do not switch on "Cool down" function

unless air baffle is correctly locked.

• Do not touch the fan wheel.

• Do not attempt to cool cabinet with cold

water.

Hand shower

Pull hand shower out to use.

Press hand shower control button to select from two

jet strengths.

Hand shower retracts automatically.

Make sure hand shower hose is fully rewound after

use.

Warning!

• Hand shower and hand shower water

may be hot!

H2O

General Instructions / For your Safety

-7 -

Unit size Pan capacity Max load size

061 6 6x1/1 - 30 kg(15/rack)

062 12 6 6x2/1 - 60 kg(30/rack)

101 10 10x1/1 - 45 kg(15/rack)

102 20 10 10x2/1 - 90 kg(30/rack)

201 20 20x1/1 - 90 kg(15/rack)

202 40 20 20x2/1 - 180 kg(30/rack)

Full-size steam

table pans

Full size

sheet pans

Cleaning

• Leave the door slightly open if the unit is going

to be idle for a prolonged period (e.g.

overnight).

• Do not clean unit with high-pressure cleaner.

• Do not treat unit with acids or expose to acid

fumes–this will damage the protective layer of

stainless steel and units might discolor.

• Follow the instructions on the cleaner packaging.

• For detailed cleaning instructions see "Manual

Cleaning" chapters.

• Only use cleaning agents available through your

authorized distributor.

Warning!

Wear proper protective clothing, gloves, gog-

gles and mask.

Deliming

• Note that the steam generator must be delimed

as required. Contact your Henny Penny

distributor.

Maintenance

• Inspection, maintenance and repair work should

only be done by trained technicians.

• The unit must be switched off during cleaning,

inspections, maintenance or repair work.

• Movement of units on casters must be restricted

so that connected power, water and drain lines

are not damaged. Before moving unit, make

sure that power, water and drainage lines are

correctly disconnected. If the unit is being

relocated or returned to its original position,

make sure that movement restriction devices,

power, water and drainage lines are properly

connected.

Servicing

• Your appliance should be serviced by an

authorized service technician at least once a

year to ensure that it remains in perfect

working order.

Warning!

To avoid electrical shock or property damage,

disconnect main circuit breaker or unplug

power cord at wall receptacle before opening

service doors.

General Instructions / For your Safety

- 8 -

a Unit serial number

(visible only when door open)

b Exhaust diverter

(gas appliances only, optional)

c Interior lighting

d Cabinet door with double glass panel

e Door handle

Table-top units: one-handed operation with slam

function

Floor units: (One-handed operation)

f Unlocking device to open double glass door

panel

(inside)

g Integral and self-draining door drip pan

(inside)

h Drip collector connected directly to

appliance drain

i Adjustable feet

j Unit data plate

(with all important data such as power input, gas

type, voltage, phase number and frequency, as well

as model and serial number, see also

Functions/Settings/ Type)

k Control panel

l Protective cover for electrical

installation area

m Hand shower

(with automatic rewind)

n Run-in guide

(floor models)

o Air filter

(installation area ventilation)

Features

- 9-

Applies to base-top models 061, 062, 101, 102.

Applies to floor models with roll-in carts 201 and 202.

Controls

- 10 -

Moist Heat 212°F (100°C)

Dry Heat 86-575°F (30-300°C)

Combi-Steam 86-575°F (30-300°C)

Control Mode switch

Tender Steaming 86-210°F (30-99°C)

Finishing

86-575°F (30-300°C)

Cool Down function

Cabinet temperature display

Cabinet temperature dial

Timer key (up to 23:59)

Food probe temperature key

68-210°F (20-99°C)

Time/probe temperature display

Probe temperature/time-of-day dial

Moist Heat Dry heat

These two modes can be used either

• individually

• in combination

The CombiMaster gives you the capability for nearly all traditional cooking

methods in a single piece of equipment!

Cooking techniques

- 11 -

Combi-Steam

Moist Heat mode

The high-performance steam generator pro-

duces fresh steam. This is fed without pres-

sure into the cooking cabinet and is circulat-

ed at high speed by the fan. The patented

control system regulates steam production,

supplying only as much as the food is actually

able to absorb. In this mode, cabinet temper-

ature is set to a constant 212°F (100°C.)

Dry Heat mode

Powerful heating elements heat the dry air.

The fan circulates the hot air evenly through-

out the cabinet. Cabinet temperature can be

set anywhere from 86-575°F (30-300°C.)

Combi-Steam mode

Moist Heat and Dry Heat modes are com-

bined by the control system to create a hot,

humid climate for especially intensive cook-

ing. Cabinet temperature can be set any-

where from 86-575°F (30-300°C.) The

humidity is controlled continually to prevent

the food from drying out.

Tender Steaming mode

A special mode that cooks with moist

heat at temperatures below 212°F

(100°C) made possible by a control

system accurate to within one degree. This

ensures a cooking climate that is just right for

many products and cooking techniques. In

this mode, cabinet temperature can be

variably set anywhere from 86-210°F

(30-99°C.)

Finishing

mode

A combination of Moist Heat and Dry Heat

mode that produces the ideal cooking cli-

mate, preventing food from drying out or

from accumulating too much moisture.

Cabinet temperature can be individually set

from 86-575°F (30-300°C.)

Control modes

- 12 -

Moist Heat

The steam generator produces and feeds fresh steam

into the cooking cabinet. In this mode the cabinet

temperature is set to a constant 212°F (100°C.)

Cooking methods:

Steaming, stewing, blanching, poaching, simmering,

vacuum cooking, thawing, preserving.

Preheat until mode temperature light goes

out

Or use temperature probe

Set Actual

Sample dishes

• Mise en place

Tomatoes concassé, garnishes (vegetables, fruit),

mushrooms, blanching juliennes and brunoises,

blanching vegetables for stuffings, roulades etc.,

peeling onions and chestnuts.

• Starters

Scrambled eggs, poached eggs, hard-boiled eggs,

asparagus, vegetable flans, stuffed vegetables

(onions, kohlrabi, leeks, celery, etc.).

• Soup garnishes

Dumplings, ravioli, vegetable royale

• Main courses

Boiled beef, cured ham, knuckle of pork, tongue,

boiling fowl, turkey legs, meat in aspic, fish.

• Side dishes

Risotto/rice, dumplings, pasta (noodles), fresh and

frozen vegetables, vegetable casseroles, potato

roulade, boiled/jacket potatoes.

• Desserts

Fresh or frozen fruit (e.g. hot raspberries), stewed

fruit, rice pudding.

167°F 66°F

0:33

Moist Heat mode

- 13 -

Tips

• To get the most out of your CombiMaster,

check daily the types of food which can be

cooked together in Moist Heat mode.

Remember that fish, meat, vegetables, side

dishes and fruit can be cooked together with no

flavor transfer (as long as they are all being

prepared by the same method).

• Cook potatoes and other vegetables in perfo

rated containers. The perforations let the steam

circulate for faster, more intensive cooking.

• Vegetable stock can be collected by inserting a

drip pan on the bottom rack.

• It is better to use two shallower pans rather

than one deep one. This reduces bulk and

avoids heavy layers of food that tend to

increase cook times.

• Dumplings should be placed in a shallow solid

pan.

• Rice, cereals and grains are the only foods to

which water should be added. 1 part grain with

1.5 to 2 parts water.

• An easy way to skin tomatoes: cook with Moist

Heat for approx. 1 minute, then plunge into

cold water.

Moist Heat mode

- 14 -

Dry Heat

Powerful heating elements heat and circulate dry air

within the cooking cabinet.

Cabinet temperature can be set from 86-575°F (30-

300°C.)

Cooking methods:

Baking, roasting, grilling, pan frying, gratinating,

glazing.

Preheat until mode temperature light goes out.

Or work with the core temperature

probe

Set Actual

Sample dishes

• Mise en place

Sweating bacon, roasting bones.

• Starters

Meatballs, vegetarian bakes, vegetables au gratin,

vegetable pastries, pies, sirloin, chicken wings, finger

food, duck breasts, quiches, shortcrust pastry,

tartlets.

• Soup garnishes

Savoury straws, cheese croûtons.

• Main courses

Steak, rump steak, T-bone steak, liver, rissoles, chick-

en breast, chicken legs, half / whole chickens,

turkey, pheasant, quail, breadcrumbed meat, bread-

ed convenience food, vegetarian cutlets, duck

breasts, cutlets, pizza.

• Side dishes

Potato pancakes, roast potatoes, potato gratin, rösti,

baked potatoes, Idaho potatoes, potato soufflés,

Macaire potatoes, duchesse potatoes.

• Desserts

Sponges, marble cakes, plain cakes, fancy cakes,

flaky pastry, croissants, bread, rolls, baguettes,

shortcrust pastry, apple strudel, bakery products

(precooked), frozen pastry.

167°F 66°F

0:33

320°F

Dry Heat mode

- 15 -

Tips

Cooking times

Cooking times will depend on product quality,

weight and height. Do not overload pans, grids

or other containers. This can prevent air from

circulating evenly.

General notes on pan-frying

• Preheat to 575°F (300°C) to build up sufficient

stored heat.

• Load as quickly as possible in order to

minimize cabinet temperature drop.

• When cooking with a full load open the door

briefly to allow excess moisture to escape.

• With flash-fried and fried products which give

off a lot of moisture (e.g. chicken legs), limit

loads to from half to three-quarters of the

largest possible load.

Breaded products

• All types of breadcrumb coatings can be used.

Browning is improved by brushing with a

blend of paprika and oil. Press the bread

crumbs in firmly. Spray lightly with oil or

water to moisten. Do not overload the unit.

• Allow approx. 6 to 8 minutes per 1/3 in.

thickness of meat.

• Preheat on 575°F (300°C) until light goes

out.

• Use grids for even browning top and bottom.

Group cuts of the same thickness and similar

size on the same granite enameled pan.

Gratinating

• Light and dark meat dishes, fish, mussels,

asparagus, chicory, broccoli, fennel, tomatoes,

toast.

• Preheat on 575° (300°C) until light goes out.

Set to desired temperature after loading.

• E.G.: Grids or shallow containers for

gratinating toast, steaks and soups.

Preparing fish

• Flour and add oil.

Dry Heat mode

- 16 -

Baking

• Preheat to baking temperature. For a full load

you may need to select a higher preheating

temperature.

• Baking temperatures should be set 68-77°F

(20-25°C) lower than in a conventional

oven.

• For rolls, muffins, and yeast dough products use

only every second shelf.

• For frozen convenience products preheat to

575°F (300°C)

• Defrost frozen rolls and let rise for a short

time.

• Use perforated non-stick coated baking trays,

pans and containers.

Dry Heat mode

- 17 -

Combi-Steaming

Moist Heat and Dry Heat modes are combined by the

control system to create a hot, humid climate for

especially intensive cooking. Cabinet temperatures can

be set anywhere from 86-575°F (30-300°C).

Cooking modes: roasting, baking.

Preheat until mode temperature light goes out.

Or use temperature probe

Set Actual

Sample dishes

• Mise en place

Roasting bones.

• Starters

Quiche Lorraine, vegetable soufflés, flans, moussa-

ka, lasagne, canneloni, paella, pasta bakes.

• Main courses

Roasts (beef, veal, pork, lamb, poultry, game),

roulades, stuffed vegetables (peppers, aubergines,

cabbage, onions, kohlrabi), vegetable gratins (cauli-

flower), turkey legs, stuffed breast of veal, ham with

noodles, leg of pork, belly of pork, various

omelettes.

• Side dishes

Potato gratin, frozen products (potato turnovers),

baked potatoes

• Desserts

Yeast dough.

• Miscellaneous

Bread, rolls, pretzels (frozen dough portions)

167°F 66°F

0:33

320°F

Combi-Steam mode

- 18 -

Tips

Roasts

• For more even cooking, do not place roasts too

close together.

• Roasts with rinds or larger roasts should be

steamed for approximately 1/3 of the cooking

time.

• Collect drippings in a pan on a lower rail and

make the gravy by adding it to the lightly

roasted bones.

Preparing sauces

• Place a pan on an additional rail under meat.

• Add bones, mirepoix, seasonings to the

container and roast under the meat.

• Add the collected stock.

• Braise for the duration of cooking.

• Very concentrated stock for gravies/sauces.

Roulades

Place in pan, top with hot sauce and cover.

Baking

Bake yeast dough, flaky pastry, choux pastry on sheet

pans. Non-stick sheet pans can also be used.

Combi-Steam mode

- 19 -

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Henny Penny CM-102 Operating instructions

Brand: Henny Penny

Model: CM-102

Category: Ovens

Type: Operating instructions

This manual is also suitable for

Download PDF

report

Henny Penny CM-102 Operating instructions

This manual is also suitable for

Henny Penny CM-102 Operating instructions

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