Models CSL CSM CSB CSG HENNY PENNY Sure Chef Combi-Steamers ® Applications Manual and Cooking Guide
CSL CSM CSB CSG This manual should be retained in a convenient location for future reference. Wiring diagram for this appliance is located on the inside access door below the control panel. Post in a prominent location, instructions to be followed in event user smells gas. This information shall be obtained by consulting the local gas supplier. (Gas units only) FOR YOUR SAFETY DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.
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 industry. As you begin to become familiar with its operation and more confident in the results, you will see the incredible potential for quality, variety and productivity this unit has to offer. In fact, this new concept in cooking may change your entire approach to hot food production.
Table of Contents Glossary of Terms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Features at a Glance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Loading and Unloading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Control Panel Functions at a Glance . . . . . . . . . . . .
Indication of Safety Warnings Throughout this manual you will see the following words and symbols relating to important issues of personal safety and proper operation. Their usage is described here: DANGER The word DANGER indicates an imminent hazard which will result in highly serious injury, such as severe burns. WARNING The word WARNING is used to alert you to a procedure, that if not performed properly, may cause personal injury.
Glossary of Terms for Sure Chef CSL CSM CSB CSG Combi-Steamers ® For a better understanding of the settings, functions and general operation of Sure Chef CombiSteamers as described in this manual, please familiarize yourself with the following terms, definitions and symbols. 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 particular cooking medium or environment.
Programming–A function that allows the storing of up to 99 sets of cooking steps (recipes in the unit’s memory. Steam Injection–A feature of the Convection mode that sprays a 4-second burst of water onto the heating elements to create a small amount of steam momentarily. Often used to help in the browning of certain foods. Half-Energy–A function that shuts off half the heating elements in order to extend the cooking time for slow-cooked product.
Sure Chef Combi-Steamers – Features at a glance ® CSL CSM CSB CSG 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 in five sizes: 6 (6-pan, counter model), 10 (10-pan, counter model), 1020 (20-pan, counter model*), 20 (20-pan, floor model) and 40 (40-pan, floor model**).
Feature CSL CSM CSB CSG Auto Flush • • • • • • • • • • • • • • • • • • • • • • Auto-Reverse Fan Cooking Modes Combination Convection Rethermalizing Steam Tender Steaming Cool-Down Delta-T Cooking Digital Readout Dual Glass Door In Combination • In Steam • • • • • • • • • • • • • • Electro-Mechanical Controls Electronic Touch Pad Controls Filterless Grease Extraction Hand Held Sprayer Half Energy Half Fan Probe Cooking Programmable Operation Pulse Fan SDHC Steam Injection • • • • • • • •
Loading & Unloading CSL CSM CSB CSG Your Sure Chef Combi-Steamer includes a Mobile Oven Rack that is integral to the unit’s operation. All food product is loaded onto the oven rack which is then loaded into the cooking cabinet. • Floor Models–CSB/M/L-20 and 40, and CSG-20, use Mobile Oven Racks designed to roll directly into cabinets. Door closes and seals around Mobile Oven Rack. • Counter Models–CSB/M/L-6, 10 and 1020, and CSG-10 and 12 utilize Transport Carts upon which Mobile Oven Racks may be placed.
Partial Loads Individual pans or racks of product can be easily loaded or unloaded while the unit is in operation. • 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 necessary to remove Mobile Oven Rack. • Shut door. Cooking process continues automatically. X Opening Door During Operation Open door slightly to allow hot steam and/or vapors to escape.
Control Panel Functions at a glance ® Sure Chef Combi-Steamer models CSL-6/10/1020/20/40 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 ON/OFF switch ON indicator light (green) Message display • NO WATER warning–check water supply • Displays steam exhaust flap position • Displays SDHC humidity level Cooking mode selection key (lighted display indicates the selected mode) STEAM mode–86°F to 266°F (30°C to 130°C) • Normal steaming, pre-set at 212°F (100°C) • Tender Ste
Control Panel Functions at a glance ® Sure Chef Combi-Steamer models CSM-6/10/1020/20/40 1 2 ON indicator light (green) Message display • NO WATER warning–check water supply • Displays steam exhaust flap position 3 Mode selection switch (lighted display indicates the selected mode) 4 STEAM mode–212°F (100°C) • For steaming, stewing, blanching, preserving, etc.
Control Panel Functions at a glance ® Sure Chef Combi-Steamer models CSB-6/10/1020/20/40 1 2 3 4 5 6 7 Warning light– lights red when cabinet temperature exceeds 239°F (115°C) in Steam mode NO WATER Warning light–check water supply ON indicator light (green) Mode selection switch STEAM mode–212°F (100°C) • For steaming, stewing, blanching, preserving... CONVECTION mode–140°F to 575°F (60°C to 300°C) • For roasting, baking grilling, etc.
Control Panel Functions at a glance ® Sure Chef Combi-Steamer models CSG-10/12/20 1 2 3 Warning light–lights red when cabinet temperature exceeds 239°F (115°C) NO WATER warning light (red)–check water supply ON indicator light (green) 4 Digital COOKING/PROBE TEMPERATURE display–actual cabinet or internal food/probe temperature PROBE COOKING indicator display 5 6 7 Mode selection switch (lighted display indicates the selected mode) STEAM mode–212°F (100°C) • For steaming, stewing, blanching, preservin
Basic Operations 15
Cooking Modes CSL CSL models have three basic cooking modes: Fully digital operation of the CSL offers a wider range of control within these modes. Therefore... Tender Steaming Steam Mode Convection Mode Combination Mode is accomplished in the Steam Mode. Rethermalizing is accomplished in the Combination Mode.
Cooking Modes (continued) CSL Steam mode–for moist heat The steam generator produces hygienic steam and releases it pressureless into the cooking cabinet where it is is circulated at high speeds by the fan. The unit’s control system allows only as much steam into the cabinet as the food is able to absorb. The cooking temperature in this mode can be regulated from 86°F (30°C) to 265°F (130°C) to accomplish Tender Steaming as well as normal steaming.
Combination mode–for variable temperature moist heat The unit’s control system combines both Steam and Convection modes to create a humid cooking environment at temperatures higher or lower than 212°F (100°C). Temperatures can be selected from 86°F (30°C) to 575°F (300°). Cooking environment remains at optimal humidity to prevent food from drying out. • Cooking environment can be manipulated extensively with additional functions and SDHC. • Rethermalizing is accomplished in this mode at 60% SDHC or less.
Cooking Modes (continued) Rethermalizing mode–for optimum reheating This is a specialized mode that combines moist and dry heat to create the ideal environment for reheating previously cooked foods. Rethermalizing restores the look, taste and temperature of food without drying or water marks. Temperatures can be selected from 86°F (30°C) to 575°F (300°C). • Cooking environment can be manipulated extensively with additional functions and SDHC. • Humidity is limited to a maximum of 60%.
Steam Mode moist heat at 212°F(100°C) CSL CSM CSB CSG Advantages • • • • • • • Extremely short preheating time Excellent food consistency Conserves nutrients, color No added fats or oils Cook different products at same time with no taste transfer Can be partially unloaded for serving convenience No need to boil water in pots Cooking examples • Cooking preparations Tomatoes concasees, garnish, mushrooms, blanched vegetables for stuffing, peeling, etc.
Steam Mode moist heat at 212°F(100°C) – (continued) CSL Operation • Load mobile oven rack, place or roll into cabinet • Turn unit on • Select STEAM mode and select CR Setting • Select TIMER and set desired cooking time OR select PROBE COOKING and set desired probe “done” temperature OR select continuous operation • Preheat until “warm-up” control light goes out. Temperature will remain at 212°F (100°C).
X Unload When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened. Opening Door During Operation Open door slightly to allow hot steam and/or vapors to escape. KEEP FACE AND HANDS AWAY FROM OPENING or burns could result. When steam and/or heat has dissipated open door fully with care. Escaping hot steam and/or vapors can cause serious burns.
Steam Mode (continued) CSL CSM CSB CSG Tips • Determine which foods can be cooked together for the greatest efficiency. This is best done by considering the cooking modes and temperatures. Keep in mind that fish, meat, vegetables, fruit, etc can be cooked at the same time because there is no flavor transfer. • Potatoes should always be cooked in perforated pans. This allows steam to circulate for faster, more even cooking. • In general, two shallower pans are better than one deeper pan.
Convection Mode dry heat 86°F to 575°F (30°C to 300°C) CSL CSM CSB CSG Advantages • Powerful 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 fats or oils • Cook different products at same time with no taste transfer • Can be partially unloaded for serving convenience Cooking examples • Cooking pre
Convection Mode dry heat 86°F to 575°F (30°C to 300°C) – (continued) CSL Operation Setting • Turn unit on • Select CONVECTION mode and select CR • Select desired cooking TEMPERATURE • Preheat until set temperature is reached or “warm-up” control light goes out • Select TIMER and set desire cooking time OR select PROBE COOKING and set desired probe “done” temperature OR select continous operation or or • Load mobile oven rack, place or roll into cabinet CSM Operation Setting • Set on CONVECTION m
X Unload When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened. Opening Door During Operation Open door slightly to allow hot steam and/or vapors to escape. KEEP FACE AND HANDS AWAY FROM OPENING or burns could result. When steam and/or heat has dissipated open door fully with care. Escaping hot steam and/or vapors can cause serious burns.
Convection Mode (continued) CSL CSM CSB CSG Tips Cooking times Proper cooking times will vary depending on the quality, weight or size of the product. Generally, cooking time is not affected by the size of the load. However, avoid overloading grids or pans so air will circulate evenly around product. Roasting, broiling • Always preheat unit at 575°F (300°C), then set to desired temperature. • For steaks, chops, cutlets, or loin cuts, 1/2” to 1” thickness is ideal. • Cook on grids with drip pans below.
Combination Mode For variable temperature moist heat, 86°F to 575°F (30°C to 300°C) CSL CSM CSB CSG Advantages • • • • • • • • • • • • Fast preheating The ability to cook with steam at temperatures above 212°F (100°C) Less shrinkage of food due to dehydration More servings per uncooked pound Automatic basting Food retains more nutrients and flavor No added fats or oils Even heating for high quality food production Even heating for large meat portions Cook different products at same time with no taste tra
Combination Mode for variable temperature moist heat – 86°F to 575°F (30°C to 300°C) CSL Operation Setting • Turn unit on • Select COMBINATION mode and select CR • Select desired cooking TEMPERATURE • Preheat until set temperature is reached or “warm-up” control light goes out • Select TIMER and set desired cooking time OR select PROBE COOKING and set desired probe “done” temperature OR select continuous operation or or • Load mobile oven rack, place or roll into cabinet CSM Operation Setting •
(continued) • Use SDHC to achieve desired humidity, if necessary X Opening Door During Operation Unload Open door slightly to allow hot steam and/or When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened. vapors to escape. KEEP FACE AND HANDS AWAY FROM OPENING or burns could result. When steam and/or heat has dissipated open door fully with care. Escaping hot steam and/or vapors can cause serious burns.
Combination Mode (continued) CSL CSM CSB CSG 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 encrusted roasts in STEAM mode for the first one-third of the total cooking time. This helps seal in juices, flavors and nutrients, and reduces shrinkage.
Tender Steaming Low temperature steaming, 86°F to 210°F (30°C to 99°C) CSL CSM CSG NOTE: Tender Steaming not available on CSB models. Advantages • Fast preheating • Gentle steaming for a variety of delicate items. • Excellent consistency and taste for different many kinds of meat and fish. • Lower cooking temperatures mean less sticking and crumbling. • Less shrinkage results in juicier, more attractive portions, especially when held in display merchandisers. • No added fats or oils.
Tender Steaming Low temperature steaming – 86°F to 210°F (30°C to 99°C) CSL Operation Setting • Turn unit on • Select STEAM mode and select CR • Set desired Tender Steaming TEMPERATURE 86°F to 210°F(30°C to 99°C) • Preheat until set temperature is reached or “warm-up” control light goes out • Select TIMER and set desired cooking time OR select PROBE COOKING and set desired probe “done” temperature OR select continuous operation or • Load mobile oven rack, place or roll into cabinet CSM Operation S
(continued) X Unload When done, open door slightly until fan stops and steam dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened. Opening Door During Operation Notes Open door slightly to allow hot steam and/or • When Tender Steaming, fan will operate intermittently in order to slow down the cooking process and maintain the selected cooking temperature (+/- 1/2°F). vapors to escape.
Tender Steaming Low temperature steaming – (continued) CSL CSM CSG Tips Cooking times The same principles for Steam mode apply. Generally, the lower the cooking temperature, the longer the cooking time.
Rethermalizing CSL CSM CSB CSG Advantages • • • • • • • Different food products can be reheated without being covered. Food can be cooked and then reheated and served hours later. Allows more time to prepare dishes and trays. Allows foodservice operation to run more efficiently. Perfect function for handling large, catered orders in off-peak hours. Rethermalize directly on plates or in pans. Reduced humidity prevents water drops from forming on plated food when rethermalized.
Rethermalizing (continued) CSL Operation Setting • Turn unit on • Select COMBINATION mode and select CR • Select Rethermalizing TEMPERATURE • Preheat until set temperature is reached or “warm-up” control light goes out • Select TIMER and set desired cooking time OR select PROBE COOKING and set desired probe “done” temperature OR select continuous operation or or • Load mobile oven rack, place or roll into cabinet CSM Operation Setting • Set on RETHERMALIZING mode, activate TIMER and set on CR •
• Use SDHC to achieve desired humidity, if necessary Notes • Proper rethermalizing temperatures will vary according type of food. • Normally, a setting of 60% SDHC or lower is preferred for Rethermalizing. • Proper rethermalizing times depend on type of food, starting internal food temperature and number of plates or pans. Times should average from 5 to 8 minutes. • When practical, consider using probe cooking to rethermalize. Ideal serving temperatures are easier to achieve.
Rethermalizing(continued) X CSL CSM CSB CSG Unload When done, open door slightly until fan stops and heat dissipates. Open door fully to remove pans. Unit automatically shuts off when door is opened. Opening Door During Operation Open door slightly to allow hot steam and/or vapors to escape. KEEP FACE AND HANDS AWAY FROM OPENING or burns could result. When steam and/or heat has dissipated open door fully with care. Escaping hot steam and/or vapors can cause serious burns.
Forced Steaming High temperature steaming, 213°F to 266°F (101°C to 130°C) CSL CSM CSB CSG Advantages • Creates an intensified cooking process • Shorter cooking times • Retains color, nutrients • Less shrinkage Cooking examples • Potatoes, carrots, celery • Frozen prepared foods Tips Cooking temperatures Approximate temperatures for Forced Steaming items: Celery: 230°F (110°C) Carrots: 240°F (115°C) Potatoes: 257°F (125°C) Turnips, yams: 248°F (120°C) Frozen lasagna: 248°F (120°C) Frozen vegeta
Forced Steaming High temperature steaming, 213°F to 266°F (101°C to 130°C) CSL Operation Setting • Turn unit on • Select STEAM mode and select CR • Select desired Forced Steaming TEMPERATURE 213°F to 266°F (101°C to 130°C) • Preheat until set temperature is reached or “warm-up” control light goes out • Select TIMER and set desired cooking time OR select PROBE COOKING and set desired probe “done” temperature OR select continuous operation or or • Load mobile oven rack, place or roll into cabinet CSM
Cooking Functions: SDHC For controlling humidity in the cooking environment CSL CSM Advantages Control humidity to: • Improve quality of foods with different textures and consistency • Enable precise finishing of delicate items • Cook a wide variety of foods at the same time, including sauces, stocks • Achieve proper cooking intensity for doughy pastries Increase humidity to: • Achieve basting • Retain foods natural flavors and nutrients • Prevent dehydration for increased portions Remove humidity to: • A
Cooking Functions: SDHC (continued) For controlling humidity in the cooking environment CSL • Message display indicates exhaust flap position Operation • Select mode–either CONVECTION or COMBINATION or Closed Open or Setting • Select desired SDHC level.
Control Tips • Press selected SDHC to display the actual humidity in the cooking cabinet • SDHC is most effective with food items that have high moisture content % % % % % % 100% 80% 60% 40% 20% 0% • One of the best approaches to using SDHC is to observe the cooking process and react with the appropriate SDHC level.
Cooking Functions: Probe Cooking For achieving precise “done” temperatures CSL CSM CSB CSG Using the Probe Cooking function allows you to select the desired “done” temperature as well as the cooking temperature. The probe measures the food’s actual internal temperature and displays it on the control panel.
CSL Operation • Select PROBE COOKING and set desired probe “done” temperature–68°F to 210°F (20°C to 99°C) Probe Cooking possible in all modes. • Load mobile oven rack, place or roll into cabinet.
Cooking Functions: Probe Cooking (continued) For achieving precise “done” temperatures CSL CSM CSB CSG 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 Cooking Guide to “Doneness” Meat Probe “Done” Temp Appearance 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 155°F to 170°F (69°C to 77°C) Reddish-brown to gray-white Medium 150°F (65°C) Light pink Well done 167°F to 176°F (75°C to 80°C) Pale brown to gray-white Cured 150°F (65°C) Pale red-brown or nearly colorless 165°F (74°C) Gray to pale-
Additional Functions: Cool Down To reduce cabinet temperature quickly CSL CSM CSB COOL-DOWN is a convenience function that enables the fan to continue operating when the door is open, dissipating heat quickly.
CSL Operation • Open door with care Cool-down may be used in any mode. Unit must be in operation with door closed. • Close door when desired cabinet temperature is achieved to continue cooking Control • Select SPECIAL FUNCTION • Lighted display indicates Cool-Down function in operation • Actual cabinet temperature is displayed with flashing digits • Select COOL-DOWN CSM Operation Control Cool-down may be used in any mode. Unit must be in operation with door closed.
Additional Functions: Steam Injection To add immediate in Convection mode (248°F to 482°F (120°C to 250°)) CSL CSM STEAM INJECTION is a feature of the Convection mode that, when activated, sprays an immediate burst of water (up to 4-seconds) onto the heating elements to create a briefly humidified environment in the cooking cabinet. Often used to help in the browning of certain foods.
CSL Operation Settings STEAM INJECTION can only be used in CONVECTION mode • Cooking temperature must be set between 248°F to 482°F (120°C to 250°C) • Select SPECIAL FUNCTION NOTE: Steam Injection will not operate until temperature of 248°F (120°C) or higher is achieved. • Can be used at any time in the cooking process • Press STEAM INJECTION and hold to activate. Display will light. Hold for up to 4 seconds per burst. Release to stop at any time.
Additional Functions: Half Fan Speed For gentler cooking CSL CSM HALF FAN SPEED is a feature that reduces fan speed by one-half for less turbulence in the cooking environment. Advantages • Maintains a gentle cooking environment • Less turbulence when rising or finishing delicate pastries • Even cooking and browning Tips • Use Half Fan Speed for baking large braided or shaped loaves • Create an even gentler cooking climate by combining Half Fan Speed with the Pulse Fan function*.
Additional Functions: Half Energy To reduce heat output and energy consumption CSL CSM HALF ENERGY is a feature that efficiently reduces the unit’s electrical operating requirement 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 NOTE: In most cases, cooking times will be longer when using HALF ENERGY feature.
Additional Functions: Pulse Fan Fan operates intermittently CSL PULSE FAN is a control feature that runs the fan on and off at intervals. It is available only on CSL models Advantages • Creates a gentler cooking environment, and promotes even cooking at lower temperatures.
Tips • When cooking roasts, Pulse Fan can be used after the internal temperature reaches 140°F (60°C). At that point, it is not necessary to maintain the cooking temperature with the fan running constantly. The existing heat is enough to complete the cooking process with Pulse Fan operation. • Pulse Fan can be programmed at any stage of the cooking process.
Additional Functions: Delta-T Cooking Specialized cooking method CSL DELTA-T cooking is a special built-in function that automatically causes the cooking temperature to rise slowly, in direct proportion to the rise in the internal temperature of the food product. The Delta-T, or “difference in temperature” is the constant difference between the two.
Quick Guide To Programming CSL CSM Both CSM and CSL models are equipped with programming capability. Operators can input different parameters, such as Mode, Time, Temperature, Probe Cooking and Special Functions, to create a customized cooking program that will operate the unit automatically to these parameters. The numbered control panel functions illustrated in this section correspond to those in Control Panel Functions, pp 11-12.
Quick Guide To Programming (continued) CSL CSM Setting the clock • Press the TIMER key (10) • Set clock time (military time) using SELECT arrow keys (16) • Press and hold TIMER key (10). While TIMER key is pressed, switch unit off and then back on using ON/OFF key (1). • Switch unit off again • Wait (4) seconds, then switch unit back on. Real time is now stored and displayed.
Cleaning CSL CSM CSB CSG 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.
Cleaning (continued) CSL CSM CSB CSG X Do not spray cold water into the interior cabinet at temperature above 212° (100°C), or burns could result. X • • • • • Do not clean with a high pressure cleaner. Damage to the unit may result. Do not treat stainless steel surfaces with acids or expose to acidic vapors. Damage, discoloration and/or chemical degradation may result.
Installation – Electric Units CSL CSM CSB INTRODUCTION This section provides the installation instructions 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 installations must conform with the Canadian electrical code, C22.1, Part 1 and/or local codes.
Installation – Electric Units (continued) CSL CSM CSB Floor Units: NOTE: Adequate clearance must be provided for servicing and for operation. Minimum clearances have to be maintained from the adjacent walls. Right Side Back Side Left Side CSB, CSM, CSL-20, 40 14” (350mm) 2” (50mm) 2” (50mm) Place the combi-steamer on a level and sturdy surface. Minor unevenness of the surface/floor can be compensated by adjusting the legs of the appliance (+-15mm).
CSL CSM CSB 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 service according to the following table: (3 phase only) Model Voltage Phase Amps Load CSL/M/B-6 CSL/M/B-6 CSL/M/B-6 CSL/M/B-6 208V 208V 240V 240V 3 1 3 1 27 46 27 40 9.6KW 9.6KW 9.6KW 9.6KW CSL/M/B-10 CSL/M/B-10 208V 240V 3 3 52 45 18.6KW 18.
Installation – Electric Units (continued) CSL CSM CSB WATER SUPPLY The Combi-Steamer should only be connected to a cold water supply which meets the quality requirements by the EPA 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. Should the water pressure exceed 87 psi, a pressure regulator must be installed into the supply line or damage to the unit could result.
Installation – Gas Units CSG INSTALLATION GAS UNITS This section provides the installation instructions 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: For Canadian installations it should be done in accordance with the CAN/CGA B149.1 or.2 installation code and/or local code and the Canadian electrical code, Part 1, CSA C22.
Installation – Gas Units (continued) CSG Minor unevenness of the surface/floor can be compensated by adjusting the metal legs of the stand or the appliance. The weight of the units are as follows: CSG-10 556 lbs. (252 Kg) CSG-12 529 lbs. (240 Kg) CSG-20 1015 lbs. (460 Kg) Do Not obstruct the flow of combustion and ventilation air to and from the unit. DO NOT obstruct the ventilation holes in the panels of the unit, as these provide the combustion air for the burner, or damage to the unit could result.
CSG WATER SUPPLY-CSG The Combi-Steamer should only be connected to a cold water supply which meets the quality requirements by the EPA 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. Should the water pressure exceed 87 psi, a pressure regulator must be installed into the supply line or damage to the unit could result. Both water and gas connections are 3/4” NPT fittings. Be sure to connect to proper pipe.
Installation – Gas Units (continued) CSG ELECTRICAL SUPPLY-CSG The gas Combi-Steamer requires 120 volt, single phase, 60 Hertz, 15 amp, 3 wire grounded service. The gas unit is factory equipped with a grounded cord and plug. DO NOT DISCONNECT THE GROUND PLUG. This unit MUST be adequately and safely grounded or electrical shock could result. Refer to local electrical codes for correct grounding procedures or in absence of local codes, with the National Electrical Code, ANSI Z223.
CSG GAS SUPPLY-CSG CABLE RESTRAINT RIGHT WRONG MINIMUM PULL of equipment away from wall permissible for accessibility to Quick Disconnect Device AVOID SHARP BENDS AND KINKS when pulling equipment away from wall. (Maximum pull will kink ends, even if installed properly, and reduce Connector life.) Couplings and hose should be installed in the same plane as shown at left. DO NOT OFFSET COUPLINGS – this causes torsional twisting and undue strain causing premature failure.
Installation – Gas Units (continued) CSG GAS SUPPLY (continued) A steam burner gas valve and dry heat burner gas valve respectively are responsible for the gas supply to the individual burners. The Combi-Steamer models CSG have manual shut-off valves, that can be reached from the front without tools. The manual shut-off valves of these units are located behind the service cover under the operator panel. To operate the valves, unscrew the 2 knurled screws and pull the service cover off.
CSG TO PREVENT DAMAGE TO THE CONTROL VALVE REGULATOR DURING INITIAL TURN ON OF GAS IT IS VERY IMPORTANT TO OPEN MANUAL SHUT-OFF VALVE VERY SLOWLY. NOTE: After turning on the gas, the manual shut-off valve must remain open, except during pressure testing as outlined in the above steps, or when necessary during service maintenance. This incoming pressure reading can be taken by installing a gas pressure gauge on the front of the unit’s main gas valves test port.
Cooking Guidelines The following section offers basic guidelines for preparing a wide variety of menu items in the Sure Chef® Combi-Steamers. As you gain experience with this equipment you may wish to add items or adjust times, temperatures or other recommendations to suit your own preferences. You will find a blank chart at the end of this section to assist you in recording your own recipes or adjustments.
Cooking Examples Chicken/Poultry Proper Container or Grid CSB Mode CSM Mode CSL Mode CSG Mode Temp. in °F(°C) Approx. Cook Time Special in Min.
Chicken/Poultry Food Hints Proper Container or Grid Turkey Breast, Bone In Season Grid S/C/CV S/C/CV S/C/CV S/C/CV 275 - 355 (135 - 180) 25 - 30/lb Probe 180°F (82°C) Turkey Cutlets Bread if needed 3/4˝ Gran Pan CV CV CV CV 390 (199) 10 - 15 SDHC Liver Paté Fill into forms, cover well Grid C/CV C/CV C/CV C/CV 285 (141) 90 - 120 SDHC Oven Fried Chicken Follow recipe to bread, place on pans Grid, CV CV CV CV 450 (233) 15 - 20 SDHC CSB Mode CSM Mode CSL Mode CSG Mo
Cooking Examples (continued) Beef Proper Container or Grid CSB Mode CSM Mode CSL Mode CSG Mode Temp. in °F(°C) Approx. Cook Time Special in Min.
Other Meats Proper Container or Grid Temp. in °F(°C) Approx. Cook Time Special in Min.
Cooking Examples (continued) Pork Proper Container or Grid Approx. Cook Time Special in Min.
Pork Proper Container or Grid Approx. Cook Time Special in Min.
Cooking Examples (continued) Seafood Proper Container or Grid Temp. in °F(°C) Approx. Cook Time Special in Min.
Seafood Food Hints Proper Container or Grid Mussels, Oysters In shell 11/2˝ Unperf S S/TS S S/TS 165 - 212 (74 - 100) 8 - 14 Shrimp, Peeled Thawed, peeled (time will depend on size) 11/2˝ Unperf S S/TS S S/TS 160 - 212 (72 - 100) 6 - 14 Peel & Eat Shrimp In shell, season 11/2˝ Unperf S S S S 212 (100) 4 - 10 Escargots In shell, stuffed, frozen Pan C C C C 350 (177) 6 - 10 Scallops, Bay Fresh/frozen, thawed 3/4˝ Unperf S S/TS S S/TS 165 - 212 (74 - 100) 4-8 6 -
Cooking Examples (continued) Vegetables Food Hints Proper Container or Grid Broccoli Fresh 21/2˝ Perf S S S S 212 (100) 5-8 Broccoli Frozen 21/2˝ Perf S S S S 212 (100) 5 - 10 Cauliflower Fresh 21/2˝ Perf S S S S 212 (100) 5 - 10 Cauliflower Frozen 21/2˝ Perf S S S S 212 (100) 5 - 10 Carrots, Baby Fresh 21/2˝ Perf S S S S 212 (100) 10 - 15 Carrots, Baby Frozen 21/2˝ Perf S/C* S/C S/C S/C 212 - 240 (100 - 116) 12 - 18 Carrots, Coins Fresh 21/2˝ Perf
Vegetables Proper Container or Grid CSB Mode CSM Mode CSL Mode CSG Mode Temp. in °F(°C) Approx. Cook Time Special in Min.
Cooking Examples (continued) Potatoes, Legumes Proper Container or Grid CSB Mode CSM Mode CSL Mode CSG Mode Temp. in °F(°C) Approx. Cook Time Special in Min. Function Food Hints Potato, Boiled Peeled, quartered, season, toss well 3/4˝ - 21/2˝ - 4˝ Perf S/C S/C S/C S/C 212 - 260 (100 - 122) 25 - 40 Potato, Skin on Cut if needed, season, toss well 3/4˝ - 21/2˝ - 4˝ Perf S/C S/C S S/C 212 - 260 (100 - 122) 25 - 40 Potato, Fried Cut, season, toss well, preheat pan.
Potatoes, Legumes Proper Container or Grid CSB Mode CSM Mode CSL Mode CSG Mode Temp. in °F(°C) Approx. Cook Time Special in Min. Function Food Hints Semalina Hot water, drop of oil 21/2˝ Unperf S S S S 212 (100) 18 - 30 Noodles Spaghetti, egg, macaroni, cook small batches.
Cooking Examples (continued) Breads Food Hints Brown Bread Let dough rise, every second runner Proper Container or Grid 3/4˝ 1/2 Gran, Sheet Pan Grid, Alum Perf CSB Mode CSM Mode CSL Mode CSG Mode Temp. in °F(°C) Approx. Cook Time Special in Min.
Desserts Proper Container or Grid CSB Mode CSM Mode CSL Mode CSG Mode Temp. in °F(°C) Approx. Cook Time Special in Min.
Cooking Examples (continued) Pastry/Miscellaneous Proper Container or Grid CSB Mode CSM Mode CSL Mode CSG Mode Temp. in °F(°C) Approx. Cook Time Special in Min.
Miscellaneous Proper Container or Grid Temp. in °F(°C) Approx. Cook Time Special in Min.
Food Hints Proper Container or Grid CSB Mode CSM Mode 91 CSL Mode CSG Mode Temp. in °F(°C) Approx. Cook Time Special in Min.
Henny Penny Corporation P.O. Box 60, Eaton, OH 45320 513-456-8400 800-417-8417 Toll-free 513-456-8402 Fax Form No.
