Henny Penny BCS-10 Service Manual

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Applications Manual and Cooking Guide

Henny Penny Combis All MCS, MCG and BCS Models

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This manual should be retained in a convenient location for future reference.

Wiring diagram for this appliance is located inside the unit, behind the control panel.

WARNING: Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death. Read the installation, operating and maintenance instructions thoroughly before installing or servicing this equipment.

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.

4 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 a 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 carrier 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) to lamps and fuses. THE ABOVE LIMITED WARRANTY IS EXPRESSLY IN LIEU OF ALL OTHER WARRANTIES, EXPRESS OR IMPLIED, INCLUDING MERCHANT ABILITY 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.

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:

The word DANGER indicates an imminent hazard which will result in highly serious injury, such as severe burns.

The word WARNING is used to alert you to a procedure, that if not performed properly, may cause personal injury.

The word CAUTION is used to alert you to a procedure, that if not performed properly, may damage the equipment.

The word IMPORTANT is used to highlight especially important information.

The word NOTE is used to separate additional useful subject matter for the sake of clarity.

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Dear Customer: Congratulations on your decision to purchase a new Henny Penny MCS, MCG, or BCS Combi. In our opinion, you now possess one in the family of the most advanced combis in the industry. As you become familiar with its operation and more confident in the results, you will see the outstanding potential for quality, variety and productivity these units have to offer.

The Henny Penny Combi is not difficult to operate, but it is a fairly sophisticated piece of equipment. We recommend a thorough study of this Applications Manual. It is filled with information, suggestions, and explanations that will help you achieve the potential of the unit. Keep the manual in a safe place, but accessible for easy reference.

Henny Penny products are known for their outstanding craftsmanship, leading edge technology and user-friendly operation. As a company, we believe in establishing a partnership with our customers that leads both parties to long-term success. In that spirit, we remain interested in any questions, comments, suggestions or ideas you may have concerning your new combi or this manual.

We hope you enjoy good food and good profits with your new Henny Penny Combi. Welcome to the world of imaginative cooking.

Henny Penny Corporation

+1 937 456.8400

Toll free in USA 800 417.8417

www.hennypenny.com

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Table of Contents

General Information

Models and Features ................................................................................................5

Control Panel Functions ..........................................................................................8

Loading and Unloading..........................................................................................10

Cooking Modes ..............................................................................................................13

Moist Heat Mode ..................................................................................................14

Dry Heat Mode ....................................................................................................16

Combination Mode ..............................................................................................18

Forced Steaming ....................................................................................................20

Tender Steaming ....................................................................................................22

Rethermalizing ......................................................................................................24

Probe Cooking................................................................................................................26

Additional Functions

Cool Down ............................................................................................................28

Steam Injection ......................................................................................................29

HACCP Interface ..................................................................................................30

Programming ..................................................................................................................32

Cleaning..........................................................................................................................35

Installation – Electric and Gas Units ..............................................................................37

Cooking Guides..............................................................................................................45

Distributors ....................................................................................................................59

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General Information

The Combi Advantage

The Henny Penny MCS, MCG and BCS Combis have the potential to make your entire approach to foodservice production simpler, more consistent and more productive.

Simpler because, ultimately, you will use fewer appliances as you become more adept at utilizing the Combi for different applications.

More consistent because the Henny Penny Combi precisely generates specific cooking climates for up to five different modes over a wide range of temperatures to handle just about any type of food.

More productive because it is versatile, easy to use, cooks faster with less food shrinkage then conventional appliances, and practically cleans itself.

The Combi Concept

The Henny Penny Combi uses pressure-less steam and hot-air convection, individually, in sequence, or in combination regulated by the unit’s control system, to help you create the right conditions for cooking perfect foods. There are plenty of other features and functions, all designed to make this effort easier and more precise.

As you become more familiar with the way the machine operates and the cooking concepts it employs, experiment! Try different settings. Change modes and settings at any time in the cooking cycle (you can.) Observe the results, adjust your approach. In short, learn and use the capabilities of the Combi to create the kind of food you want to create.

The Family

Henny Penny Combis are available in two versions, the MCS electric and MCG gas models, and the BCS electric model. All models accept mobile oven racks (optional on some sizes) and feature rugged stainless steel construction and a host of high-performance features (see next page.) The BCS is considered the basic model. The MCS/G models offer additional cooking modes as well as touch pad controls, digital displays and programmable functions. As a result, certain sections, pages, or operating instructions in this manual may apply only to MCS/G units. This distinction is clearly noted in each case.

Please note that Henny Penny also offers the (LCS/LCG) Combi, a high-end unit that employs a completely different and technologically advanced control system. The ClimaPlus Combi allows precise control of a nearly infinite combination of moist and dry heat, offers up to 99 separate custom cooking programs, and features IQT Intelligent Cooking Technology. If you would like to learn more about the ClimaPlus Combis, please contact your Henny Penny distributor.

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GENERAL INFORMATION

Models and Featuresat a glance

Models and sizes available

Model numbers are designated according to pan capacity. Units are available in either electric (MCS, BCS) or gas (MCG, only.)

Model Designation Pan Capacity Pan size inches (mm)

Base-top models

Floor models

MCS-6 MCG-6 BCS-6

MCS-10 MCG-10 BCS-10

MCS-1020 MCG-1020 BCS-1020

MCS-20 MCG-20 BCS-20

MCS-40 MCG-40 BCS-40

6 steam table pans (1/1 GN) or 6 half sheet pans

10 steam table pans (1/1 GN) or 10 half sheet pans

10 full sheet pans with rack adapter or

20 steam table pans (1/1 GN) or 10 steam table pans (2/1 GN)

20 steam table pans (1/1 GN) or 20 half sheet pans

40 steam table pans (1/1 GN) or 20 steam table pans (2/1 GN) or

40 half sheet pans or 20 full sheet pans with rack adapter

12 x 20 x 2 13 x 18 (330 x 457)

18 x 26 (457 x 660)

12 x 20 x 2 20 x 24 x 2

12 x 20 x 2 13 x 18 (330 x 457)

12 x 20 x 2 20 x 24 x 2 13 x 18 (330 x 457) 18 x 26 (457 x 660)

⁄2 (325 x 530 x 65)

⁄

2 (530 x 650 x 65)

⁄2 (325 x 530 x 65)

⁄2 (530 x 650 x 65)

NOTE: Features may vary between gas and electric models. Accessories may vary according to unit size.

A reference such as “MCS models” or “MCS-6/10/1020/20/40” designates the MCS electric model in all sizes. A reference such as “MCG base-top models” or “MCG-6/10/1020” designates only MCG gas models of those sizes.

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GENERAL INFORMATION

Models and Features

continued

Features

MCS/G BCS

Cooking Modes Cooking Modes

■ Moist Heat ■ Moist Heat

■ Dry Heat ■ Dry Heat

■ Combination Moist and Dry ■ Combination Moist and Dry

■ Tender Steaming

■ Rethermalizing

Control Control

■ Touchpad and electromechanical ■ Electromechanical controls for

controls for mode, time, temperature mode, time, temperature mode, time, temperature ■ Lighted indicators

■ LED readouts ■ Cool Down

■ Forced Steaming ■ Forced Steaming

■ Steam Injection

■ Cool Down

■ Probe cooking

■ Programmable operation with (9)

three-step custom cooking program capacity

■ Custom cleaning program

Design and operation Design and operation

■ Auto-reverse fan ■ Auto-reverse fan

■ Filterless grease extraction ■ Filterless grease extraction

■ Dual glass door ■ Dual glass door

■ Safety latch handle (Standard on all ■ Safety latch handle (Standard on all

floor models, available as option on floor models, available as option on all base-top models) all base-top models)

■ HACCP interface and serial port ■ Auto flush

■ Auto flush ■ Built-in retractable hand shower

■ Built-in retractable hand shower

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GENERAL INFORMATION

Models and Features

continued

How it works

1. Moist heat is created and dispersed rapidly from the self-cleaning steam generator.

2. Dry heat up to 575°F (300°C) is produced by tubular electrical elements or gas burners.

3. Select cooking mode: Moist Heat, Dry Heat, or Combination modes. With MCS/G models you have the additional selection of Tender Steaming and Rethermalizing modes.

4. Set and select desired cabinet temperature and cooking time. With MCS/G models you may select probe cooking and set desired “done temperature.

5. Auto-reverse fan and air circulation system keep temperatures precise and heat distribution uniform throughout the cabinet, even when cooking full loads.

6. Hinged racking system or mobile oven rack accepts a wide range of pans and grids.

7. Coved corners, filterless grease extraction system, and built-in handshower minimize cleaning labor.

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300°C 575°F

20 - 99°C0 -120 mi

65 - 210°F

°C °F

1 Warning light - lights red when steam generator temperature

exceeds 302°F (150°C) 2 NO WATER warning light - check water supply 3 ON indicator light (green)

4 MOIST HEAT mode–212°F (100°C)

• For steaming, stewing, blanching, preserving, etc.

• Mode light blinks when temperature exceeds 40°F (5°C) over set point

5 DRY HEAT mode–85°F to 575°F (30°C to 300°C)

• For roasting, baking grilling, etc 6 Mode selection switch 7 COMBINATION mode–85°F to 575°F (30°C to 300°C)

• For Combi-Steaming instead of roasting and glazing or baking

• Forced Steaming between 213°F to 266°F (101°C to 130°C)–

firm vegetables or potatoes are cooked more quickly

8 TENDER STEAMING mode–85°F to 210°F (30°C to 99°C)

• For blanching, poaching, simmering, soaking, vacuum cooking 9 RETHERMALIZING mode–85°F to 575°F (30°C to 300°C)

• For reheating pre-cooked (chilled) food

10 PROGRAM function

• Create and store up to 9, three-step cooking programs 11 Program START key 12 Program NUMBER display (1 to 9 programs) 13 Program ADVANCE key display (1 to 9 stages) 14 CABINET TEMPERATURE indicator key

• Key lights up when elements heat

• Press key to display cabinet temperature 15 Temperature indicator (°F or °C) 16 TEMPERATURE selection dial 17 TEMPERATURE display

• Displays selected cooking temperature

• Displays cabinet temperature when CABINET TEMPERATURE

indicator key (14) is pressed

18 PROBE COOKING displays

• Upper display indicates actual internal food temperature

• Lower display shows pre-selected “done” temperature 19 COOKING TIME display

• Shows actual cooking time remaining

• Press key to activate probe 20 PROBE COOKING key

• Select food internal “done” temperature using TIMER/PROBE COOKING dial (21) 21 TIMER/PROBE COOKING dial

• Set TIMER for 0 minutes to 120 minutes, press TIMER activation key (22)

• Set PROBE temperature from 65°F to 210°F (20°C to 99°C), press PROBE

COOKING key (20)

• Select “D” for Continuous Run 22 TIMER activation key

• Press key to switch from PROBE COOKING

• Select time using the TIMER/PROBE COOKING dial (21) 23 STEAM INJECTION

• Four-second burst of steam in DRY HEAT mode between

248°F (120°C) and 480°F (250°C)

24 COOL DOWN

• Fan continues to operate when door is open, reducing cabinet temperature rapidly 25 Unit serial number (located on the left side of cabinet in the lower right hand corner)

• Please refer to this number when requesting service 26 HACCP printer port

reset

MCG gas models will have this key pad display

IGNITION

RESET

COOL

DOWN

key

STEAM

INJECTION

key

GENERAL INFORMATION

MCS MODELS

6/10/1020/20/40

Control Panel Functionsat a glance

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575 550

500

450

400

350

300

250

212

140

100

4 Mode selection switch 5 MOIST HEAT mode–212°F (100°C)

• For steaming, stewing, blanching, preserving...

6 DRY HEAT mode–140°F to 575°F (60°C to 300°C)

• For roasting, baking grilling, etc.

7 COMBINATION mode–140°F to 575°F (60°C to 300°C)

• For combi-steaming instead of roasting and glazing or baking

• Forced steaming between 213°F to 266°F (101°C to 130°C)– firm vegetables or potatoes are cooked more quickly

8 COOL DOWN function

• Fan continues to operate when door is open, reducing cabinet temperature rapidly

9 TEMPERATURE selection dial

• For convection and combination modes

10 HEAT ON indicator

• Lights during DRY HEAT mode

11 TIMER (0 to 120 minutes)

(UL -approved units: 0 to 100 minutes, CE-approved units: 0 to 120 minutes)

• Set on “D” for Continuous Run

12 Unit serial number (located on the left side of cabinet in the lower right hand corner)

• Please refer to this number when requesting service

1 Warning light– lights red when cabinet

temperature exceeds 239°F (115°C)

in steam mode 2 NO WATER warning light–check water supply/steam generator 3 ON indicator light (green)

GENERAL INFORMATION

Control Panel Functionsat a glance

BCS MODELS

6/10/1020/20/40

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GENERAL INFORMATION

Loading and Unloading

Your Henny Penny Combi includes either a removable hinged racking system (standard with 6 and 10-pan units) or a mobile oven rack that is integral to the equipment’s operation. All pans and grids are loaded directly onto the hinged racking system, or onto the mobile oven rack which is then rolled into the cooking cabinet.

Base-top Models

Removable Hinged Racking–Standard MCS/G/BCS- 6 & 10

To remove, simply lift rack upward and out of mountings. Reverse the action to replace the rack. To move rack laterally on hinges, lift front of rack slightly to clear mounting and swivel rack.

Mobile Oven Racks (Standard on 1020)

Oven rack on transport cart rolls up to the front of the unit. Oven rack rolls completely into the cabinet. Standard with MCS/G/BCS-1020, available separately (rail system required) for MCS/G/BCS-6 and10.

Mobile Oven Racks

* Additional racking systems optional.

Floor Models

Mobile Oven Racks (20 and 40)

Mobile oven rack rolls directly into unit. Specially designed oven rack allows cabinet door to close easily and completely around the rack. Standard with MCS/G/BCS-20 and 40. Additional mobile oven racks or specially designed oven plate racks are available separately.

Transport Cart

(optional)

IMPORTANT!

When using the oven rack on transport cart, be sure to lock the front casters of the transport cart when it is in the loading or unloading position at the front of the cabinet. Keep the front wheels of the oven rack locked at all times (using the locking lever near the right front wheel) except when rolling it into or out of the cabinet and onto the transport cart itself. Following this procedure stabilizes the load. To keep pans in place lock both vertical hinged bars.

To Load

■ Preheat unit to set temperature or above.

■ Place food product on appropriate grids, pans and racks.

■ If using mobile oven rack, slide full grids, pans and racks into shelves on mobile

oven rack. Be sure containers are secure on both sides.

Opening door during operation

■ Open door slightly until fan stops and heat dissipates. Open door fully with care.

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GENERAL INFORMATION

Loading and Unloading

continued

NOTE: MCS/G and BCS models 20 & 40 have a built-in safety latch that lets steam and heat out before door fully opens. Safety latch is optional on models 6, 10 and 1020. If your ClimaPlus Combi is NOT equipped with this feature, open door slightly until fan stops and steam dissipates. Open door fully with care to unload.

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. Interior surfaces, including pans, grids and oven racks, can be extremely hot. To prevent burns, allow unit to cool or use appropriate heat resistant protective mitt or pad when handling. Do not use built-in retractable hand shower when cabinet temperature is above 150°F (65°C) or burns could result.

■ Load hinged racking system with food containers or roll loaded mobile oven rack

directly into unit.

■ Remove handle

■ Shut door and begin cooking.

To unload

■ Open door slightly until fan stops and heat and steam dissipates. Open door

fully with care.

■ Insert cart handle. (MOR only)

■ Using oven mitts or pads, remove food containers carefully from shelves in

hinged racking system.

■ With floor units, roll mobile oven rack straight out of unit to appropriate location.

■ With base-top models using transport cart, roll transport cart up to front of

unit and lock front casters. Roll oven rack out of unit and onto transport cart. Be sure wheels on oven rack are locked to stabilize load and reduce the chances of spills.

WARNING: Surfaces of food containers, mobile oven racks and inside cabinet surfaces may be extremely hot. Always use insulated oven mitts or pads when removing food containers or handling mobile oven racks or burns could result.

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GENERAL INFORMATION

Loading and Unloading

continued

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 and steam dissipates. Open door

fully with care.

■ Using oven mitts or pads, load or unload individual containers.

■ Shut door. Cooking process continues automatically.

Tips

■ Preheat cooking cabinet prior to loading for full loads.

■ Since no flavor transfer occurs during cooking, try to plan full loads based on

similar cooking climates (Moist, Dry, Combination) rather than food compatibility.

■ When cooking for longer periods, or on continuous run cooking, load items

that will be done sooner toward the front of the oven. These can be removed individually when done.

■ For the greatest efficiency, try to cook with full loads. In general, cooking times

and temperatures are not affected by the quantity of product in the cooking cabinet.

■ When loading roasts or large cuts of meat, place product on grids and load grids

directly onto shelves near the bottom of the unit. Load an empty pan directly beneath the roast to catch drippings and roast bones.

■ For base-top models, consider the purchase of Combi Base Units. Several styles

are available that offer storage for convenient access to pans, grids, and racks.

■ If rethermalizing plated portions is a frequent part of your production, consider

the purchase of special plate racks and thermal covers.

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Cooking Modes

Henny Penny Combis operate with three basic cooking modes: Moist Heat, Dry Heat and Combination. The MCS/G model also incorporates two additional modes: Tender Steaming and Rethermalizing. Almost all traditional cooking processes can be accomplished in these modes. Cooking modes can be used exclusively or in any sequence or combination to achieve desired results.

Moist Heat Mode

The steam generator produces hygienic steam and releases it (without pressure) into the cooking cabinet where it is circulated at high speeds by the fan. The cooking temperature in this mode is fixed at 212°F (110°C). This mode is used for steaming.

for steaming

Dry Heat Mode for baking or roasting

Powerful heating elements heat the air inside the cabinet. The fan circulates this hot, dry air evenly throughout the interior. Temperature can be regulated precisely between 85-575°F (30-300°C)*.

Combination Mode for maintaining a moist environment at high temperatures

The unit’s control system combines both Moist Heat and Dry Heat modes to create a humid cooking environment at temperatures even above 212°F (100°C). Selected temperatures can range from 85-575°F (30-300°C)*. The cooking environment retains all humidity generated from the unit and from the moisture released by food as it cooks.

*Lowest temperature on BCS - 140°F (60°C)

MCS/G models, only

Tender Steaming mode for low temperature steaming

In this mode an automatic sensor maintains the selected temperature lower than 212°F (100°C) within a moist environment. Temperatures can be selected from 85-210°F (30-99°C).

Rethermalizing mode for ideal results when reheating

This special mode combines moist and dry heat to create the ideal climate for reheating cooked foods. Rethermalizing restores the look, taste and texture of fresh hot food without drying or marking. Rethermalize works best at temperatures between 85-575°F (30-300°C).

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COOKING MODES

Moist Heat Mode 212°F (100°C)

Pressureless steam generation and auto-reverse fan quickly produce a cooking environment of 100% humidity. Perfect for steaming a wide variety of foods with no flavor transfer. Also used for stewing, blanching, poaching, simmering, soaking, thawing, rethermalizing, preserving.

Advantages

■ Extremely short preheating time.

■ Excellent food consistency.

■ Conserves nutrients, color.

■ No added fats or oils.

■ Cook different products at the same time with no flavor transfer.

■ Can be partially unloaded for serving convenience.

■ No need to boil water in pots.

Menu suggestions

■ Ingredient preparations–tomato concasees, garnishes, mushrooms, blanched

vegetables for stuffing, peeling, etc.

■ Starters, appetizers–scrambled, poached or boiled eggs; vegetable pate, asparagus,

stuffed vegetables, cannelloni.

■ Entrees–cooked beef, ham, turkey legs, steamed fish, chicken breasts.

■ Sides–rice, dumplings, pasta, fresh and frozen vegetables, boiled potatoes, and

grains.

Tips

■ Determine which foods can be cooked together for the greatest production

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 no flavor transfer occurs.

■ 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. This avoids bruising.

■ Dumplings should be placed in shallow pans not too close together.

■ Rice, dry pasta, beans, and grains are foods to which water must be added prior

to cooking. Longer soaking times mean shorter cooking times.

■ Tomatoes can be skinned easily when steamed for 30 to 60 seconds, then chilled

in cold water.

■ Stock can be collected by inserting a container in the bottom of the oven rack.

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COOKING MODES

Moist Heat

continued

MCS/G units

BCS units

Operation and Settings

■ Set on MOIST HEAT mode and set TIMER on “D” Continuous Run.

■ Preheat until warm-up control light goes out.* Temperature will remain at

212°F (100°C).

* M model only

■ Load oven rack.

■ Set desired cooking time and press TIMER key OR set desired “done”

temperature and press PROBE cooking key. OR set on Continuous Run.

■ Set dial to desired cooking time OR set on Continuous Run.

■ Unload oven when done. Blower and heat automatically stops when door

is opened.

NOTE: MCS/G/BCS models 20 & 40 have a built-in safety latch that lets steam and heat out before door fully opens. Safety latch is optional on models 6, 10 and 1020. If your Combi is NOT equipped with this feature, open door slightly until fan stops and steam dissipates. Open door fully to unload.

Opening Door During Operation

150°F (65°C) or burns could result.

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COOKING MODES

Dry Heat Mode MCS/G: 85-575°F (30-300°C)

BCS: 140-575°F (60-300°C)

Powerful convection heating and auto-reverse fan create the ideal environment for fast, even broiling, roasting, baking, browning, thawing, grilling and sautéing.

Advantages

■ Powerful heating capability up to 575°F (300°C), even when fully loaded.

■ Fast pre-heating.

■ High-speed air circulation creates even heating for high quality food production.

■ Consistent cooking and even browning at all rack levels.

■ No added fats or oils are needed for cooking.

■ Cook different products at the same time.

■ Can be partially unloaded for serving convenience.

Menu suggestions

■ Ingredient preparations–roasted bones for stock, melting butter, thawing

frozen ingredients.

■ Starters, appetizers–meatballs, roast beef, grilled ham, sausage, chicken wings,

quiches, tarts, breadsticks, bread rolls, etc.

■ Entrees–beef and pork roasts, ribs, chicken whole or piece, turkey, frozen lasagna,

pizza, pizza rolls.

■ Sides–baked potatoes, soufflés, casseroles.

■ Desserts–sponge cake, marble cake, puff pastries, frozen fruit puffs, pies, etc.

Tips

Cooking times

Proper cooking times will vary depending on the quality, weight, or size of the product being cooked. Generally, cooking time is not affected by the size of the load. However, avoid overloading grids or pans so air will circulate evenly around all product.

Roasting, broiling

■ Preheat up to 575°F (300°C). Load and set to desired temperature.

■ Ideal thickness for steaks, chops, cutlets, or loin cuts:

■ Cook on grids with drip pans underneath. This allows even browning on all sides.

■ Group similarly sized products on the same grids.

⁄2-1 in. (13-25mm).

Sautéing

■ Preheat enamel pan.

■ Shallow pans work best.

Browning, finishing

■ Preheat up to 575°F (300°C). Load and set to desired temperature.

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COOKING MODES

Dry Heat

continued

MCS/G units

Baking

■ Preheat to desired baking temperature. In general, Combi baking temperatures

will be 40-50°F (5-10°C) LOWER than conventional ovens.

■ When baking do NOT preheat pans.

■ For bread, rolls, and muffins use only every second rack. Trays should not be

deeper than 23⁄4 in. (70mm).

■ Defrost frozen bread dough and let rise for a short time before baking.

■ Lightly mist breaded products with water or vegetable oil or brush with eggwash.

■ When baking whole fish, wrap tail in foil and support it from underneath with

raw potatoes.

Operation and settings

■ Set on DRY HEAT mode and set TIMER on “D” Continuous Run.

■ Preheat until set temperature is reached or heat indicator light goes out.

■ Load oven rack.

■ Set desired cooking TEMPERATURE: 85-575°F (30-300°C). Selected cooking

temperature appears in display. Press TEMPERATURE key to display current cabinet temperature.

BCS units

■ Set desired cooking TIME and press TIMER key OR set desired “done”

temperature and press PROBE cooking key. OR set on Continuous Run.

■ Set dial to desired cooking TEMPERATURE: 140-575°F (60-300°C).

■ Set dial to desired cooking time OR set on Continuous Run.

■ NOTE: Steam generator does not operate during Dry Heat Mode. However,

humidity builds in the cabinet from the moisture escaping food as it cooks.

■ Unload oven when done. Blower and heat automatically shuts off when door

is opened.

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COOKING MODES

Combination Mode MCS/G: 85-575°F (30-300°C)

BCS: 140-575°F (60-300°C)

Fast, consistent method for cooking foods that require a combination of moist and dry heat. In Combination Mode, the cabinet may be heated to any temperature in the range shown above. The steam generator introduces moist heat into the cabinet as needed throughout the cooking cycle. Use when combi-baking, combi-roasting, combi-steaming, browning, braising, glazing, basting.

Advantages

■ Fast preheating.

■ Cook with steam at temperatures above 212°F (100°C).

■ Less food shrinkage from dehydration.

■ More servings per cooked pound.

■ Automatic basting.

■ Foods retain more nutrients and flavor.

■ No added fats or oils are needed for cooking.

■ Even heating improves cooked quality of large meat portions.

■ Cook different products at the same time with no flavor transfer.

■ Consistent cooking and browning at all rack levels.

■ Can be partially unloaded for serving convenience.

Menu suggestions

■ Ingredients preparations–roasted bones for stock.

■ Starters, appetizers–quiche, pastas, bread, rolls (frozen), etc.

■ Entrees–roasts (beef, veal, pork, lamb) stuffed peppers, whole roast chicken,

turkey legs, casseroles, lasagna, etc.

■ Sides–potatoes au gratin, baked potatoes, frozen vegetables, baked apples, etc.

■ Desserts–yeast dough (choux pastry).

Tips

■ To achieve even cooking and browning, always cook roasts on grids with plenty

of space around each roast for air to circulate.

■ When practical, place roasts on grids with meat grain parallel to airflow for even

better results.

■ Cook large, fat-encrusted roasts in MOIST HEAT mode for the first one-third

of the total cooking time, then switch to COMBINATION mode with desired settings for the remainder. This technique helps seal in juices, flavors and nutrients while reducing shrinkage.

■ Condensation and juices can be collected in a pan under the roasts to be used

later with roasted bones for sauce stocks.

■ Use chicken grid to roast whole chickens upright for even cooking, browning.

Page 20

COOKING MODES

Combination

continued

NOTE: BCS models do not have a separate mode for rethermalizing. When reheating items in BCS models, use Combination Mode with temperatures from 280-320°F (138-160°C) for 5-8 minutes, depending on items and load size.

Operation and settings

■ Set on COMBINATION mode and set TIMER on “D” Continuous Run.

■ Preheat until set temperature is reached or heat indicator light goes out.

■ Load oven rack.

MCS/G units

BCS units

■ Set desired cooking TEMPERATURE: 85-575°F (30-300°C). Selected cooking

temperature appears in display. Press TEMPERATURE key to display current cabinet temperature.

■ Set desired cooking TIME and press TIMER key OR set desired “done”

temperature and press PROBE cooking key. OR set on Continuous Run.

■ Set dial to desired cooking TEMPERATURE: 140-575°F (60-300°C).

■ Set dial to desired cooking time OR set on Continuous Run.

■ Unload oven when done. Blower and heat automatically shuts off when door

is opened. NOTE: MCS/G/BCS models 20 & 40 have a built-in safety latch that lets

steam and heat out before door fully opens. Safety latch is optional on models 6, 10 and 1020. If your is NOT equipped with this feature, open door slightly until fan stops and steam dissipates. Open door fully to unload.

Opening Door During Operation

150°F (65°C) or burns could result.

Page 21

COOKING MODES

Combination/ Forced Steaming

Forced Steaming 213-265°F (101-130°C)

A cooking technique that uses Combination Mode within a certain temperature range to achieve full-humidity steaming at temperatures well above boiling. Forced Steaming is excellent for cooking dense products, such as root vegetables and frozen casseroles.

Advantages

■ Creates an intensified cooking process

■ Shorter cooking times

■ Product retains color, nutrients

■ Less shrinkage

Menu suggestions

■ Potatoes, carrots, celery

■ Frozen prepared foods

Tips

Approximate temperature ranges for some common Forced Steamed 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 vegetables 248°F 120°C

Rice 248°F 120°C

Page 22

COOKING MODES

Combination/ Forced Steaming

continued

MCS/G units

BCS units

Operation and settings

■ Set on COMBINATION mode and set TIMER on “D” Continuous Run.

■ Preheat until set temperature is reached or heat indicator light goes out.

■ Load oven rack.

■ Set desired Forced Steaming TEMPERATURE: 213-265°F (101-130°C).

■ Set desired cooking TIME and press TIMER key OR set desired “done”

temperature and press PROBE cooking key. OR set on Continuous Run.

■ Set dial to desired Forced Steaming TEMPERATURE: 213-265°F (101-130°C).

■ Set dial to desired cooking time OR set on Continuous Run.

■ Unload oven when done. Blower and heat automatically shuts off when door

is opened. NOTE: MCS/G/BCS models 20 & 40 have a built-in safety latch that lets steam

and heat out before door fully opens. Safety latch is optional on models 6, 10 and 1020. If your Combi is NOT equipped with this feature, open door slightly until fan stops and steam dissipates. Open door fully to unload.

Opening Door During Operation

150°F (65°C) or burns could result.

Page 23

COOKING MODES MCS/G models, only

Tender Steaming 85-210°F (30-99°C)

A cooking mode that cooks with moist heat at temperatures below the boiling point. Use Tender Steaming Mode for scalding, poaching, thawing, proofing, simmering, blanching, soaking, vacuum cooking, and preserving.

Advantages

■ Fast preheating.

■ The ability to select and maintain precise low cooking temperatures.

■ Gentle steaming for a variety of delicate items.

■ Excellent consistency and taste for many kinds of meat and fish.

■ Lower cooking temperatures mean less sticking and crumbling.

■ Less shrinkage resulting in moist, attractive portions for display merchandising.

■ No added fats or oils are needed for cooking.

■ Excellent method for proofing breads and doughs at 95-99°F (35-37°C).

■ Can be partially unloaded for serving convenience.

Menu suggestions

■ Ingredients preparations–blanching bacon and ham, proofing, soups, sauces,

stocks, fish garnishings, etc.

■ Starters, appetizers–Poached eggs, seafood, cakes, patés, etc.

■ Entrees–Fish (salmon, sole, orange roughy), poultry, vacuum cooking items,

boneless chicken and turkey filets, beef filets, sausages, etc.

■ Sides-Vegetable casseroles

■ Desserts–fruit, cheese cakes, delicate moist items, etc.

■ Yeast doughs–breads, rolls, bagels, etc.

Tips

Approximate temperature ranges for some common Tender Steamed items:

Soup garnishings 167-194°F 75-90°C

Fish, seafood 149-194°F 65-90°C

Pork, veal 161-167°F 72-75°C

Chicken/white meat 167-185°F 75-85°C

Chicken/dark meat 176-194°F 80-90°C

Poultry (other) 176°F 80°C

Beef, lamb 135-165°F 58-74°C

Desserts 149-194°F 65-90°C

Breads, doughs 95-99°F 35-37°C

Page 24

COOKING MODES

Tender Steaming

continued

MCS/G units

Cooking times

Moist Heat mode principles apply: generally, the lower the cooking temperature the longer the cooking time.

Seasoning

Season lightly. Low temperature cooking intensifies a food’s natural taste, as well as the taste of seasonings. For the same reason, use less essences or reducing agents.

Texture, appearance

Tender Steaming imparts excellent characteristics to food for presentation in display merchandisers:

■ Excellent color

■ Firm structure for clean portioning

■ Less shrinkage for plump, taut skins

■ Fewer and smaller “bursts” even when skin is damaged

Operation and settings

■ Set on TENDER STEAMING mode and set TIMER on “D” Continuous Run.

■ Preheat until set temperature is reached or heat indicator light goes out.

■ Load oven rack.

■ Set desired Tender Steaming TEMPERATURE: 85-210°F (30-99°C).

■ Set desired cooking TIME and press TIMER key OR set desired “done”

temperature and press PROBE cooking key. OR set on Continuous Run.

■ Unload oven when done. Blower and heat automatically shuts off when door

is opened.

■ NOTE: MCS/G/BCS models 20 & 40 have a built-in safety latch that lets

steam and heat out before door fully opens. Safety latch is optional on models 6, 10 and 1020. If your Combi is NOT equipped with this feature, open door slightly until fan stops and steam dissipates. Open door fully to unload.

Opening Door During Operation

150°F (65°C) or burns could result.

Page 25

COOKING MODES MCS/G models, only

Rethermalizing

Rethermalizing Mode utilizes an optimum combination of moist and dry heat to maintain flavor and textures when bringing chilled cooked foods back up to serving temperatures.

Advantages

■ Different food products can be reheated without being covered.

■ Perfect mode for re-heating ingredients, servings or meals previously cooked and

chilled as part of a cook/chill production process.

■ Whole meals can be plated and chilled in quantity on special racks that roll

directly from the blast chiller into the Combi for rethermalizing.

■ Allows more efficient use of time to prepare dishes and trays ahead of time.

■ Less shrinkage.

Menu suggestions

■ Starters, appetizers–pasta, vegetable dishes, macaroni & cheese, casseroles, spring

rolls, etc.

■ Entrees–roasts, pasta, casseroles, chilled or frozen meat and fish, chilled or frozen

prepared entrees, stuffed vegetable dishes.

■ Sides–rice and rice dishes, vegetables, noodles, new potatoes, potatoes au gratin,

potato pancakes, fries, etc.

■ Desserts–fruit pies, cheese cakes, stewed fruit, etc.

Tips

■ Proper rethermalizing temperatures will vary depending on type of food.

■ Rethermalizing times depend on the type of food, the beginning internal

temperature and the number of plates or pans in the load.

■ Use probe cooking when practical. Ideal serving temperatures are easier to achieve.

■ Re-heating plated servings is more efficient, especially when preparing meals

in volume.

■ Use special mobile oven rack designed to hold plates for rethermalizing. Racks

roll from blast chiller or walk-in directly into the ClimaPlus Combi. Fitted thermal covers are available to keep plates on rack warm for short periods or during transport.

■ Make sure food is arranged evenly on plates.

■ Apply sauces after rethermalizing.

Page 26

COOKING MODES

Rethermalizing

continued

■ Create a custom cooking program with Rethermalizing settings that can be used

for similar recurring situations.

Operation and settings

■ Set on RETHERMALIZING mode and set TIMER on “D” Continuous Run.

■ Preheat until set temperature is reached or heat indicator light goes out.

■ Load oven rack.

■ Set desired Rethermalizing TEMPERATURE: Generally from 240-280°F (116-

138°C).

■ Set desired cooking TIME and press TIMER key OR set desired “done” temper-

ature and press PROBE cooking key. OR set on Continuous Run.

■ Unload oven when done. Blower and heat automatically shuts off when door

is opened.

NOTE: MCS/G/BCS models 20 & 40 have a built-in safety latch that lets steam and heat out before door fully opens. Safety latch is optional on models 6, 10 and

1020. If your Combi is NOT equipped with this feature, open door slightly until fan stops and steam dissipates. Open door fully to unload.

Opening Door During Operation

150°F (65°C) or burns could result.

Page 27

COOKING FUNCTIONS

MCS/G models, only

Probe Cooking for achieving precise “done” temperatures

The Probe Cooking function allows the operator to select the food’s desired “done” temperature as well as the cooking temperature. The probe is inserted into the central part of the product to measure the actual internal temperature of the food as it cooks. The cooking cycle stops automatically when selected internal temperature is achieved.

Advantages

■ Cook to proper “doneness” for precise, consistent results with different types

of food.

■ Prevents over cooking, less waste.

■ Does not require constant observation of cooking process.

■ Results in less shrinkage, more portions.

■ Control panel simultaneously displays done temperature and current core

temperature.

■ Eliminates wasteful and unattractive intrusive testing methods such as needle,

fork, or cutting.

When to use

Probe cooking can be used for practically any type of food, most often with roasts, meats, poultry, casseroles, entreés, soups, rethermalizing plated portions.

Tips

■ When roasting meat for sliced cold servings, set food core temperature about

9°F (5°C) lower than recommended “done” temperature. Roast will continue 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 probe prior to insertion.

■ Probe cooking temperatures can be changed or reset at any time during the

cooking process. For example, you may wish to change cooking modes or accelerate the cooking process after a certain core temperature is reached. Simply make those changes and reset probe “done” temperature to the desire cooked setting.

Page 28

COOKING FUNCTIONS

Probe Cooking

continued

Operation and settings

■ Set on any desired mode. Set TIMER on “D” Continuous Run.

■ Load oven rack.

■ Insert probe into thickest portion of the meat or other food item on center rack.

NOTE: Be sure probe is clean and cool prior to insertion.

■ Set desired cooking TEMPERATURE.

■ Press PROBE COOKING key and set desired probe “done” temperature.

■ Selected done temperature is displayed. Timer does not operate.

■ No operator control or observation is necessary.

■ A signal sounds when done temperature is reached. Blower and heat shuts off

automatically. (Cabinet will retain heat)

■ Probe done temperature, as well as other settings, can be changed at any time.

Probe Cooking Guide to “Doneness”

Meat Probe “Done Temp” Appearance

Beef Rare 130°F 55°C Dark, blood red

Medium rare 140F 60°C Red meat, blood-red juice

Medium 145°F 63°C Light pink core

Well done 167-189°F 75-65°C Gray-brown throughout

Veal Fully cooked 155-170°F 69-77°C Red-brown to gray-white

Pork Medium 150°F 65°C Light pink

Well done 167-176°F 75-80°C Pale brown to gray-white

Cured 150°F 65°C Pale red-brown or nearly

colorless

Lamb Fully cooked 165°F 74°C Gray to pale-red juice,

clear juice

Mutton Fully cooked 165°F 74°C Pale gray meat, red juice

Poultry Fully cooked 185°F 85°C White meat, nearly colorless

juice

Probe sensor may be extremely hot

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

Page 29

COOKING FUNCTIONS

Additional Functions: Cool Down

Cool Down is a keypad function that enables the fan to continue operating when the door is open. This dissipates heat quickly. (MCS/G only)

Advantages

■ Achieve rapid reduction in cabinet temperature when switching from a high

to a low cooking temperature.

■ Saves time for efficient operation.

■ Prevents overcooking, especially with shorter cooking times.

Operation and control

■ Cool Down can be used in any cooking mode, at any temperature setting, and

at any time during the cooking process.

■ Unit must be in operation with door closed.

MCS/G units

BCS units

■ Cool Down automatically stops after 5 minutes.

■ Press the Cool Down key. Green LED on key will light.

■ Open door with care.

■ Actual cabinet temperature appears with flashing digits in Temperature display.

■ Close door to continue cooking when desired cabinet temperature is achieved.

■ Set mode switch to COOL-DOWN.

■ Open door with care.

■ Close door to continue cooking at a lower cabinet temperature.

Opening Door During Operation

150°F (65°C) or burns could result.

Page 30

COOKING FUNCTIONS

MCS/G models, only

Additional Functions: Steam Injection

Steam Injection is a keypad function enabled in Dry Heat mode that, when activated, sprays a four-second burst of water onto heating elements, creating an immediate and brief humidified environment in the cooking cabinet.

Advantages

■ Improves rising and browning of dough.

■ Adds slight glaze to pastries.

■ Keeps foods, and especially skins and crusts from dehydrating.

■ Additional control for fruit, meat pastries and other items with varied textures,

densities and consistency.

Tips

■ Use Steam Injection sparingly. If ongoing humidity is desired, use Combination

Mode or Forced Steaming.

■ Use early in the baking process to improve dough and pastry rising.

■ Can be used in all program steps that use Dry Heat between 248°F and 482°F

(120-250°C). When programmed, a four-second burst occurs every two minutes.

Operation and settings

■ Steam Injection can only be activated when cooking in Dry Heat mode.

■ Cooking temperature must be between 248°F and 482°F (120-250°C).

NOTE: Steam Injection will not operate until cabinet temperature is 248°F (120°C) or higher.

■ To activate, press STEAM INJECTION key.

■ Repeat as desired.

Page 31

COOKING FUNCTIONS

MCS/G models, only

Special Functions: HACCP Interface

A special capability that records, prints and/or transmits actual cooking data for conformance with HACCP procedures.

Henny Penny Combis are equipped with a serial interface to output key cooking data, core temperature progression, cabinet temperature, start and end times, etc. This data can be printed out directly in report form or downloaded to a PC environment.

Set Up

First, connect a printer or PC to the unit using a standard serial cable. The combi serial port is located on the underside of the unit near the front. Once connected, follow the instructions below to begin recording data.

Recording data

■ Select any cooking mode.

■ Set desired cooking TEMPERATURE.

■ Press PROBE cooking key and set desired probe “done” temperature. Recording

can only take place when using probe cooking. Be sure food probe is inserted.

■ Simultaneously press and hold TEMPERATURE key and STEAM INJECTION

key for approximately 10 seconds until a flashing dot appears in the cooking temperature display.

■ Close cabinet door and begin cooking.

■ The function stops at the end of the cooking cycle, or if the unit is turned off

for longer than 4 seconds. Data recording can be terminated prior to completion of the cooking process by pressing both the Temperature and Steam Injection keys at the same time again.

Outputting data

Data can be output to the following devices:

■ A standard printer equipped with a serial RS232 interface that can be set

to the specified transmission format.

■ Any PC with Windows 95 or higher operating system. Windows 95 and 98

include a terminal program in the “Hyper Terminal” folder within the Accessories program group. After launching the "Hypertrm" application program, the following settings must be made:

Page 32

COOKING FUNCTIONS

HACCP Interface

continued

Windows 95 and Windows 98

1. Create a new connection in Hyper Terminal and name it “HACCP.”

2. In the “Phone Number” dialog box, click on Connect Using and select either COM 1, COM 2, ...OR COM n, depending on which of the PC’s serial interfaces is connected to the combi steamer. Click “OK.”

3. In the Properties dialog box that appears, select the following settings:

Bits per second:9600 Data Bits: 8 Parity: None Stop bits: Flow control: None Click “OK.”

4. In the Hyper Terminal main window, click File and select Properties from the pull down menu.

5. Click on the Settings tab and select VT-100 from the Emulation menu. Click “OK.”

6. In the Hyper Terminal main window, click Transfer and select “Capture Text.”

7. A name must be given for the text file. You must include the “txt” with your file name. Click “OK.”

■ For Windows NT 4.0 or higher and Windows 2000, please refer to the

appropriate operating manuals or consult your organization’s network technical support personnel.

Evaluating data

Data downloaded from the combi includes a header, the temperature data, and an end character. Tabs separate the individual temperatures in a data record. This makes it easy to import data into suitable spreadsheet or database software.

■ A “data record” is comprised of the following three values:

1. Core temperature of food

2. Cabinet temperature

3. Number of minutes elapsed since the start of recording.

■ The current date and the start time (of the cooking process) should be entered

(manually) via the PC.

■ A graphical display of temperature progressions has proved useful.

■ Always ensure that once cooking is over, a clear signal is sent to the staff

operating the unit that the cooking process parameters have been adhered to (i.e. that the core temperature has been reached).

■ A “non-temperature data record” can be identified by the fact that the first

character is a semicolon.

■ The batch number is automatically numbered from 0 upwards for each

cooking cycle.

■ The temperature data measured is sent at 60-second intervals.

■ The termination time is output in minutes and seconds.

■ The end character consists of the message “end***.”

Page 33

COOKING FUNCTIONS

MCS/G models, only

Programming

Programming capabilities of the MCS/G Combi allow operators to create custom cooking programs that automatically operate the unit to programmed parameters.

If you are not already familiar with the MCS or MCG control panel, please review page 8 before attempting to program your unit.

Memory

■ Up to 9 total custom cooking programs are available to the operator.

An additional program for cleaning has been set by the manufacturer.

■ Each program can contain up to 3 separate steps (sets of parameters).

Control

■ Automatic—Unit begins operation when Program Start key is pressed.

Unit shuts down when last program step has been completed.

START

■ Manual Override—Program operation can be interrupted at any time by simply

selecting or setting a new value. The new value affects cooking process only in the step in which the program was overridden. Overriding the program DOES NOT cancel it. When the new value or function is achieved, and/or that step of the program is completed, program operation continues with the next programmed step, or shuts down unit if program is complete.

■ Program Lock—Cooking programs can be locked to prevent any unauthorized

or undesired changes to the programs. If programming is locked out, only stored programs will be displayed.

NOTE: When programming is locked you cannot manually override changes to programs.

Programming the MCS/G Combi

To create custom cooking programs:

■ Unit must be off. Open door.

■ Turn mode selector dial to PROG. The PROG LED will flash for five seconds,

prompting a programming action. The letter “C” (Cleaning program) appears in the Program Number Display, the middle of three display keys immediately left.

NOTE: If the PROG LED does not flash, the programming function has been locked (see “To lock/unlock programming”.)

START

■ Select the desired program number (1-9) by pressing the display key farthest left.

This key acts as the Program Selection key. The middle display will show the program number followed by a decimal point. Flashing program numbers are available for programming; non-flashing numbers indicate stored programs.

NOTE: If programming is locked, only stored program numbers will be displayed.

■ Program number and first cooking mode must be selected while the PROG

LED is flashing within 5 seconds.

Page 34

COOKING FUNCTIONS

Programming

continued

MCS/G models, only

Step

Number

Program

Number

Program

Selection

5. C

START

Program

Start

START

Program

Start

■ Begin entering cooking parameters for each step of the program by selecting

desired cooking mode.

■ Continue current step by selecting additional parameters, such as cooking

temperature, time or probe “done” temperature, or steam injection.

■ To move on to the next step in the program, select a cooking mode. It can be

the same mode or a different one. If you wish to use the same mode, reset that mode by quickly turning the mode dial away from and back to its original setting. The Program Step Display now shows a number “2” with no decimal. Continue entering parameters.

■ When all steps have been entered in this manner, save the program by switching

the mode dial to PROG.

■ Check the program by pressing the Program Start key (the display key next

to PROG) repeatedly. Each step will be displayed in sequence with the corresponding LEDs and values indicating the various parameters of that stage. After the last step, the program number will be displayed.

To run a saved program

■ Do not open door. Turn the mode selector dial to PROG.

■ Select the desired program number by pressing the Program Selection display key.

■ Press the Program Start display key. Cooking program will begin.

110



START

To lock/unlock programming

■ Open door. Turn mode selector dial to PROG

■ Press TIMER activation key. Set TIMER to 110 minutes.

■ Press Program Start display key. When locking programming, display will show

a dash. When unlocking programming, display will show “P”.

Page 35

COOKING FUNCTIONS

MCS/G models, only

To delete a program (must be unlocked)

START

■ Open door. Turn mode selector dial to PROG.

■ Select program number to delete by pressing Program Selection display key.

Then select any cooking mode.

NOTE: both of these actions must be taken while PROG LED is flashing.

■ Set TIMER to “0”.

■ Turn mode selector dial back to PROG. The program has now been deleted

and the program number is available for a new cooking program.

0C0

To change temperature scale °F/°C

■ Open door. Turn mode selector dial to any cooking mode.

■ Simultaneously press and hold cooking TEMPERATURE key and COOL

DOWN keys for about 10 seconds until Temperature Scale Indicator changes to the desired format. All temperatures will automatically be displayed in the new temperature scale.

Page 36

Cleaning

Your Henny Penny Combi MUST be cleaned at least once a day to ensure proper sanitation and continued trouble-free operation.

All models are equipped with a built-in retractable hand shower for rinsing. The unit uses its own built-in water supply, plus heat and steam from Moist Heat mode operation to do most of the work. MCS/G models are equipped with a preset cleaning program that requires less operator time.

For best results, use Henny Penny Oven and Grill Cleaner and follow the procedures outlined below:

To clean:

1. Allow cooking cabinet to cool down below 130°F (55°C). (Cool Down function can be used)

2. Turn unit off and disconnect electrical power to unit.

3. Swivel left hinged rack inward. (If using mobile oven rack, remove rack and guide frame.)

4. Using a flat-head screwdriver, turn the two quick fastening locks one-quarter turn counterclockwise. Baffle will swing open for cleaning.

NOTE: Floor units have 1 air baffle that opens in this manner.

5. Spray all interior cabinet surfaces (even behind the pivoted air baffle).

6. Replace air baffle and racking system, load grids and stainless steel pans and spray thoroughly with Henny Penny Oven and Grill/Combi Cleaner. Reconnect power.

To initiate factory pre-set cleaning program (MCS/G models only):

7. Set mode selector dial to PROG. The letter “C” appears in the program number display.

8. Press the Program Start display key and skip steps 6-8.

NOTE: If you do not wish to use pre-set cleaning program, skip steps 7-8.

9. Let cleaner act for approximately 20 minutes.

10. Select Moist Heat mode.

11. Select TIMER and set for 15 minutes.

12. Repeat process for heavily soiled cabinet.

13. Rinse thoroughly with built-in hand shower.

NOTE: To activate the hand shower water flow, pull hose to full extension and release to rest position. Press spray gun button.

Page 37

CLEANING

continued

Hand cleaning accessibility

■ The hinged racks can be removed for cleaning by lifting up on the racks,

swiveling them inward, and lifting them off their mountings.

■ If using the mobile oven rack system, roll the rack out of the unit and remove

the guide frame from the bottom of the unit by lifting it upward out of its mountings.

■ The air baffle, covering the left side of the interior cabinet, provides even airflow

and protects operator from heating elements and fan.

NOTE: Wipe door gasket with clean cloth.

Safety protection (gloves, goggles, etc.) is required when working with cleaning products. Please refer to cleaning product guidelines before use.

Descaling Maintenance

Limescale deposits occur naturally inside the steam generator. Time, heavy use, and hard water conditions result in a gradual build-up of these deposits, eventually affecting the performance of, and potentially damaging, your combi. Periodic, professional descaling of the steam generator must be performed on a regular basis to ensure peak performance of your Henny Penny Combi.

Auto Flush

Auto Flush is an automatic feature in all models that drains and flushes the steam generator on a regular basis in order to keep the unit operating reliably between descalings. While it extends the time between service calls, the Auto Flush feature is not meant to make descaling unnecessary.

IMPORTANT

Descaling should ALWAYS be performed by a certified Henny Penny service tech-

nician, or a similarly qualified individual.

Page 38

Installation

Refer to the following pages for important information regarding the installation of MCS/G and BCS Combis. It is recommended that installation be accomplished by a certified and properly trained technician.

Site, leveling

Minimum clearance sides and back: 2 in. (50 mm)

Service clearance, left side: 20 in. (500 mm)

Clearance for door opening:

Model 6 & 10: 20 Model 1020: 29 Model 20: 28 Model 40: 30

⁄2 in. (521 mm)

⁄2 in. (749 mm)

⁄4 in. (730 mm)

⁄4 in. (781 mm)

fig. 1

fig. 2

1) Check for any transport damages. Should there be any signs of transport

damage immediately inform your dealer/freight forwarder.

2) Check installation site. Check entrance clearance.

Minimum entrance space needed without pallet:

Model 6 & 10: 351⁄2 in. (902 mm) Model 1020: 495⁄8 in. (1262 mm) Model 20: 397⁄8 in. (1012 mm) Model 40: 521⁄2 in. (1332 mm)

■ Floor at installation site must be level.

■ Cold water line should be in place. (page 40)

■ 2 in. (50 mm) drain connection installed.

■ Max. drain height for floor units: 4 in. (100mm)

■ Electrical power supply/protective measures installed and sized correctly.

(page 38-39)

3) Remove all cartons, packing materials, documents etc. from the interior cabinet.

4) Remove grid shelves/mobile rack from cabinet.

5) Take unit off the pallet.

■ Moving unit without pallet: Models 6, 10, 1020 (fig. 1)

■ Moving unit without pallet: Models 20, 40 (fig. 2)

Page 39

INSTALLATION

continued

Unit weights:

MCS/BCS 6 270 lbs. (123 kg) MCG 6 335 lbs. (152 kg)

MCS/BCS 10 334 lbs. (152kg) MCG 10 384 lbs. (174 kg)

MCS/BCS 1020 484 lbs. (220 kg) MCG 1020 584 lbs. (265 kg)

MCS/BCS 20 686 lbs. (312 kg) MCG 20 798 lbs. (362 kg

MCS/BCS 40 972 lbs. (442 kg) MCG 40 888 lbs. (403 kg)

Fig. 3

Fig. 4

Fig. 5

6) Installation models 6, 10, 1020

■ Place floor stand at the installation place and level by adjusting legs (fig. 3).

■ Minimum clearance required to neighboring equipment or walls (page 36)

■ Place the unit on top of the stand. The unit’s legs must be centered on

the locating pins of the stand (fig. 4).

■ Unit must be level (fig. 5).

7) Installation models 20, 40

■ The unit must be secured against shifting on the floor by means of floor

fixtures (fig. 6). If floor fixtures are glued to the floor (use polyurethane glue or similar), remove all grease from the floor first.

■ Place the unit at its final location and level by adjusting legs (fig. 5).

■ Minimum clearance required to neighboring equipment or walls (page 36)

■ The area of floor under the unit where Mobile Oven Racks will roll in

must be level or door will not seal (fig. 7).

Electrical

8) Electrical connection

Fig. 6

Fig. 7

■ Connect the unit only according to the information given on the data plate.

■ Observe all regulations of your local Electrical Code.

■ The appliance may only be connected by a licensed electrician.

■ Each appliance requires an independent fused power supply line.

■ Connection via GFI circuit breaker is advisable.

■ On-site installation: provide accessible all-pole disconnection device with

minimum of

⁄8 in. (3 mm) contact gap (not required for 120v gas units.)

■ Connect appliance to ground.

■ Special voltages on request. Circuit diagram is located behind the operator

panel.

Connected load for electric units:

Model KW

208v 3Phase 240v 3 Phase 208v 1 Phase 240v 1 Phase

MCS/BCS-6 10 28 24 48 42

MCS/BCS-10 19 53 45.8

MCS/BCS-1020 31.5 87.5 75.9

MCS/BCS-20 38 105.6 91.5

MCS/BCS-40 63 175.1 151.8

Amps

Page 40

INSTALLATION

12 11 10

9 8 7 6 5 4 3 2 1

fig. 8

Electrical requirements of gas units:

Model Voltage Phase Cycle/Hz KW

MCG-6 120 1 60 1

MCG-10 120 1 60 1

MCG-1020 208/240 1 60 1.5

MCG-20 208/240 1 60 1.6

MCG-40 208/240 1 60 3.5

Choose conductor size according above tables and your local regulations.

IMPORTANT

fig. 9

Cable Inlet

Gas units are voltage specific. Supply voltage must match voltage rated on data plate.

■ Gas units are supplied with grounded power cord and plug.

■ Electric units are NOT supplied with power cord.

To connect power supply for electric units, models 6, 10:

■ Open the operator panel. (fig. 8)

(Electric)(Gas)

■ Insert power cord through cable inlet under left side of unit to desired

length and secure the cable connection tight. (fig. 9)

■ The circuit diagram is located behind the control panel.

To connect power supply for electric units, models 1020, 20, 40:

■ Access power connection terminals by removing left side panel.

■ Insert power supply cable through cable inlet under left side of unit to desired

length and secure the cable connection tight. (fig. 9)

■ Connect supply wires as follows:

Gray terminals: L1, L2, L3, phase sequence

does not need to be observed Blue terminal: Neutral (if applicable) Yellow/Green terminal: Ground

240 Volt

208 Volt

Common

IMPORTANT/MCS Only

Henny Penny Combi Ovens are shipped set up for 240 volts, but can be changed to operate on 208 volt by proceeding with the following steps:

1. Disconnect unit from power supply source.

2. Open service door (fig. 8) by loosening fastener at top of the unit over the control panel using a 5 mm Allen wrench. A rubber grommet must first be removed to access the bolt.

3. Remove jumper between pins 8 and 9 of connector shown at left. The jumper is removed for 208 volt supply, it stays in place between pins 8 and 9 for 240 volt.

4. Move transformer primary lead from the 240 volt terminal to the 208 volt terminal.

5. Secure all panels and covers.

NOTE: BCS electric units are voltage specific. Only MCS electric units are convertible.

Page 41

INSTALLATION

fig. 10

Water supply

9) Drain Connection (WA)

■ For drain connection (fig. 10) use only steam temperature resistant pipe,

diameter 2 in. (50 mm) and constant slope 5%. No hose should be used.

■ Direct drain connection is possible, ventilated gap is an integrated part of the

appliance (fig. 11).

■ Drain pipe should be supported to the wall/floor every 3 feet.

■ Max. water discharge rate during Auto Flush:11 gal./min. (0.7 liter/sec.)

■ Average drain water temperature: 150°F (65°C).

fig. 11

3 ft.

fig. 12

CBA

fig. 13

WZ2

WZ1

10) Water Connection (WZ)

■ Observe all local plumbing codes.

■ Flush water line before connecting the water supply to the unit.

■ Connect to cold, potable water only.

■ Operational water pressure: MIN: 30 psi (150kPa) MAX: 88 psi (600kPa).

RECOMMENDED: 44 psi (300kPa).

■ Water connection supplied by customer: min. 1⁄2 in. pressure hose with R 3⁄4 in.

tapered fitting.

■ Customer fitted shut-off valve for each appliance.

■ Water conductivity: 50-2000 µS, lower conductivity on request.

■ Maximum chloride concentration (Cl-): below 150 ppm (150 mgr/liter)

at any time.

■ For conductivity above 2000 µS or higher chloride concentration use

hydrogen-ion exchanger (A in fig. 13) in the water supply line.

■ Water Redox-Potential must be below 300mV at any time.

■ For higher Redox Potential use Active Carbon Filter (B in fig. 12). Observe

maintenance period of active carbon filter.

■ Use a 3 micron (0.08mm) particle filter (C in fig. 12) to prevent excessive

soiling of the supply water.

■ Recommended test instruments: Cl2 Tester (swimming pool accessories),

conductivity tester, redox meter.

Optional Treated Water Connection

■ To connect a dual water supply–treated soft water or warm water below

■ 140°F (60°C)–disconnect T-water connection at the two water inlets (fig. 13).

Connect treated water to water inlet marked WZ2 and standard water to inlet marked WZ1. Treated water must comply with the above-mentioned water specifications.

Page 42

INSTALLATION

General

11) Technical Data

Working place specific noise level: <70dB Average water consumption during operation:

Model 6: 3.17 gal/hr (0.2 l/min.) Model 10: 6.7 gal/hr (0.42 l/min.) Model 1020: 10.9 gal/hr (.069 l/min.) Model 20: 13.2 gal/hr (0.83 l/min.) Model 40: 15.8 gal/hr (1.0 l/min.)

Heat emission:

Model Latent Sensible

Model-6 .64 W (2.30 kJ)/hr 84 W (2.93 kJ)/hr

Model-10 1.05 W (8.50 kJ)/hr 1.4 W (5.00 kJ)/hr

Model-1020 1.67 W (6.00 kJ)/hr 2.4 W (8.50 kJ)/hr

Model-20 2.13 W (7.67 kJ)/hr 2.67 W (9.60 kJ)/hr

Model-40 3.7 W (13.35 kJ)/hr 4.26 W (15.34 kJ)/hr

Ventilation

Contact your local regulatory agency for ventilation requirements. If a ventilation hood is installed, observe the following:

■ The standards of the local authority.

■ The hood should protrude 12-20 in. (300-500 mm) over the front of the

appliance.

■ The integrated grease filter should be in the protruding part of the hood.

Specifications and technical descriptions in this applications manual are subject to change without prior notice.

Gas supply

12) Gas supply (for MCG units only)

The ClimaPlus gas model is available for either natural or propane gas. Check the data plate on the left corner of the unit to determine the proper gas supply requirement.

Model Gas Line Connection BTU Ratings

MCG-6

MCG-10

⁄4 in.

⁄

4 in.

MCG-1020 1 in.

MCG-20 1 in.

MCG-40 1

⁄

4 in. 1 in. 410,000

⁄2 in. 92,000

⁄

4 in. 144,000

⁄

4 in. 250,000

⁄

4 in. 276,000

Page 43

INSTALLATION

continued

DO NOT attempt to use any type of gas other than that specified on the data plate. Incorrect gas supply could result in fire or explosion resulting in severe injuries and/or property damage.

To avoid possible serious personal injury, the installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI Z223.1-1988 or latest edition. In Canada, CAN/CGA-B 149.1 Natural Gas Installation Code CAN/CGA-B 149.2 Propane Installation Code.

■ All Henny Penny Combis are equipped with two heat exchanger systems.

One is responsible for steam production, the second for dry heat. Each individual heat exchanger is heated with a separate burner assembly.

■ Separate gas valves for the steam burner and dry heat burner are responsible for

the gas supply to the individual burners. All gas models have manual shut-off valves that can be accessed from the left without tools. To operate the valves, unscrew the two knurled screws and remove the service cover. Open or close manual valves as desired.

Gas Leak Test

■ After piping and fittings have been installed, check for gas leaks. A simple

checking method is to turn on the gas and brush all connections with a soap solution. The appearance of bubbles indicates escaping gas. In this event, the piping connection must be redone until no bubbles occur.

Never use a lighted match or open flame to test for gas leaks. Escaping gas could result in fire or explosion resulting in severe injuries and/or property damage.

Gas pressure

■ The gas pressure should be measured when all other gas appliances in the

kitchen are on high flame. The minimum and maximum incoming line flow pressures should be as follows:

Natural: 7-10 in. water column (18-25 mb) Propane: 12-14 in. water column (30-35 mb)

Page 44

INSTALLATION

continued

During pressure testing note the following:

1. The unit and its individual shut-off valves must be disconnected from the gas supply piping system during any pressure testing of that system when test pressures exceed 1⁄2 psig (3.45kPa). Turn OFF main gas shut-off valve or main gas supply line.

2. The unit must be isolated from the gas supply piping system by closing its individual manual shut-off valves during any pressure testing of the gas supply piping system at test pressure equal to or less than 1⁄2 psig (3.45kPa).

3. If incoming pressure is over 14 in. water column (35 mb) a separate regulator must be installed ahead of the manual gas shut-off valve.

To prevent damage to the control valve regulator, the first time the gas valve knob is turned to the ON position, it is very important to turn the knob very slowly.

NOTE

After turning on the gas, the manual shut-off valve must remain open, except during pressure testing as outlined above, or when necessary during service maintenance.

■ Incoming pressure reading can be taken by installing a gas pressure gauge on

the front of the unit’s main gas valves test port. This should be done with all gas appliances in operation on the same gas supply line. Should the manifold pressure drop below the desired level, consult your local gas utility service.

Gas Hook-up

RIGHT

A minimum pull of appliance away from wall is acceptable in order to disconnect hook-up.

WRONG

Maximum pull prior to disconnect will result in kinked ends and reduce hose and connector life.

Page 45

INSTALLATION

continued

Utilize elbows when necessary to avoid sharp kinks or excessive bending. For ease of movement, install with a “lazy” loop. Gas appliance must be disconnected prior to maximum movement. (Minimum movement is permissible to disconnect gas line.

Couplings and hose should be installed in the same plane as shown at left. DO NOT OFFSET COUPLINGS. This results in twisting and undue torsion causing premature failure.

Correct way to install metal hose for vertical traverse. Note single, natural loop. Allowing a sharp bend, shown at right, strains and twists the metal hose to a point of early failure at the coupling.

Maintain the minimum or larger bending diameter between couplings for the longest life. Couplings too close together, as shown at right, create double bends causing work fatigue failure of fittings.

In all installations where self-draining is not necessary, connect metal hose in a vertical loop. DO NOT CONNECT METAL HOSE HORIZONTALLY unless self-draining is necessary. Then use support on lower plane as show at left.

Cable Restraint

Please refer to the illustration at left when installing cable restraint on all moveable gas appliances

Eye-bolt is to be secured to the building using acceptable building practices.

Dry wall construction

Secure eye-bolt to a framing stud. DO NOT attach to dry wall only. Locate eye-bolt at the same height as the gas service approximately 6 in. (150 mm) to either side of service. Cable restraint must be at least 6 in. (150 mm) shorter than flexible gas line.

Page 46

Cooking Guides

The following section offers basic guidelines for preparing a wide variety of popular menu items in the Henny Penny MCS/G and BCS Combis.

Menu items are charted in a format that covers quantities, proper containers, modes, times, temperatures, and whether probe cooking and/or any available additional functions should be employed. As you gain experience with this equipment, you may wish to adjust these parameters or to add items that better suit the needs of your foodservice operation and the preferences of your customers. For your convenience, a blank chart has been included at the end of the section to assist you in recording data for your individual recipes.

Key to terms and abbreviations

Units of measure—temperature

Temperatures in the charts appear as number values without degree marks or F/C. Unless other wise indicated, temperatures measured in degrees Fahrenheit appear first; the Celsius equivalent follows immediately enclosed by parentheses.

212 (100) = 212°F (100°C)

Units of measure—weight

Weights for quantities of food in the charts often appear as number values without unit measure abbreviations. Unless otherwise indicated, weight values are always represented in pounds and kilograms. The value representing weight or range of weight measured in pounds appears first; the metric equivalent in kilograms follows immediately enclosed by parentheses.

5-7 (2.3-3.2) = 5-7 lbs. (2.3-3.2 kg)

Multiple step programs may be programmed into the MCS/G combi. If utilizing the BCS model each step must be manually entered at the completion of the previous step (keep in mind that the BCS is not equipped with a probe function). Single step methods are listed as an option to the multiple step programs and referenced for the BCS model.

Total Time

As a convenience, cooking times for items with multiple time-cook only steps have been totaled and appear as Total Time. This cannot be done when any step includes probe cooking or preheating.

ALT = Designates an alternate method that can be used

in place of the steps listed.

Containers

Perf = Perforated Pan = Stainless steel steam table pan Sheet, Sht = Sheet pan Alum = Aluminum Enamel, Enam = “Granite” style enamel cooking pan Grid = Grid rack that fits right into the shelf Chicken grid = Special grid for cooking whole birds upright Drip pan = Single pan set on bottom rack to catch drippings from above

Page 47

Meat & Poultry

Please note suggested parameters for BCS models, only, due to differences in features

Item/Prep notes Container Max yield

Rotisserie Style Chicken Chicken grid 8 birds

⁄2-3 lb. whole birds. Season.

Time cook–check for internal temp. 185 (85).

Per load Per load 1 Combi 13 —

6 16 birds 2 Combi 13

10 24 birds 3 Dry Heat

1020 48 birds 39

20 40 birds

12 96 birds

Item/Prep notes Container Max yield

Baked Chicken, pieces

Eight cut. Season.

Time cook–check for internal temp. 185 (85).

⁄2 sheet pan 16 pieces, mixed Step Mode Time Probe Temp

Per load Per load 1 Combi 10 —

6 96 pieces 2 Combi 10

10 160 pieces 3 Combi

1020 320 pieces 25

20 320 pieces

40 640 pieces

Item/Prep notes Container Max yield

Oven Fried Chicken

Eight cut. Bread and prepare to oven fried recipe. Grease pan lightly.

Time cook–check for internal temp. 185 (85).

⁄2 sheet pan 16 pieces, mixed Step Mode Time Probe Temp

Per load Per load 1 Combi 15 —

6 96 pieces 2 Combi 10

10 160 pieces

1020 320 pieces

20 320 pieces

40 640 pieces

Cooking stages and suggested parameters

Step Mode Time Probe Temp

Temp

350 (177)

360 (183)

370 (188) 13

—

Total Time

BCS Combi

365 (185) 35

Cooking stages and suggested parameters

Temp

340 (171)

360 (182)

380 (194) 5

—

Total Time

BCS Combi

360 (183) 30-35

Cooking stages and suggested parameters

Temp

385 (196)

415 (213)

Total Time

—

BCS Combi 390 (199) 30

Item/Prep notes Container Max yield

Turkey, whole Grid/drip pan 1 bird

12-18 lb. (5.5-8 kg) bird.

Wash, stuff, season, baste.

Per load Per load 1 Combi — 165 (74)

6 2 birds 2 Combi —

10 3 birds

1020 6 birds

20 6 birds

12 12 birds

Item/Prep notes Container Max yield

Turkey Breast, boneless Grid/drip pan 2 per grid

8-10 lb. (3.6-4.5 kg) boneless breast.

Season.

With bone-in breasts, increase final core temp to 185 (85).

Per load Per load 1 Combi — 145 (63)

6 6 breasts 2 Combi —

10 10 breasts

1020 20 breasts

20 20 breasts

20 40 breasts

Cooking stages and suggested parameters

Step Mode Time

Temp

280 (138)

340 (171)

BCS Combi 325 (163) 12-20 min/lb.

Cooking stages and suggested parameters

Step Mode Time

Temp

280 (138)

345 (174)

BCS Combi 325 (163) 10-12 min/lb.

Probe Temp

185 (85)

Probe Temp

165 (74)

Page 48

Item/Prep notes Container Max yield

Steaks, chops Grid 10-12 steaks

Season. Preheat grids to 575 (300). Vary time for thickness and desired doneness.

Pork, add 3-5 min.

Serving tip: Plate grid side up.

Per load Per load 1 Dry Heat

6 60-72 2 Dry Heat 7-10

10 100-120

1020 200-240

20 200-240

40 400-480

Cooking stages and suggested parameters

Step Mode Time Probe Temp

Temp

Preheat 575 (300)

485 (251)

—

Item/Prep notes Container Max yield

Roast Beef

Rib Roast (Prime Rib)

10-18 lb. (4.5-8 kg) roast. Season.

Grid/drip pan 1 per grid

Per load Per load 1 Dry Heat — 130 (54)

6 30-54 (13.5-24) 2 Dry Heat —

10 50-90 (22.5-40)

1020 100-180 (45-80)

20 100-180 (45-80)

20 200-360 (90-160)

Item/Prep notes Container Max yield

Beef Tenderloin Grid/drip pan 2 per grid

5-8 lb. (2.3-3.6 kg) pieces.

Season.

Per load Per load

1020

30-48 (14-22)

50-80 (23-36)

100-160 (46-72)

20 200-320 (92-144)

Item/Prep notes Container Max yield

Hamburgers

4 oz. frozen patties. Season.

⁄2 sheet pan 8 patties per pan Step Mode Time Probe Temp

Per load Per load 1 Combi 8-12 —

6 48 patties

10 80 patties

1020 160 patties

20 160 patties

40 320 patties

Cooking stages and suggested parameters

Step Mode Time Probe Temp

Temp

280 (138)

340 (171)

135 (57) rare

145 (63) medium

155 (68) well

BCS Dry Heat 280 (138) 15-20 min/lb.

Cooking stages and suggested parameters

Step Mode Time Probe Temp

1 Dry Heat — 130 (54)

2 Dry Heat —

Temp

280 (138)

340 (171)

135 (57) rare

145 (63) medium

155 (68) well

BCS Dry Heat 280 (138) 4-6 min/lb.

Cooking stages and suggested parameters

Temp

425 (218)

Item/Prep notes Container Max yield

Meatballs

1-2

⁄2 oz. each meatball.

Mix ingredients and form according to recipe.

⁄4 in. enamel 5-7 lbs. (2.3-3.2 kg) Step Mode Time

Per load Per load 1 Dry Heat 10

6 30-42 (14-19)

10 50-70 (23-32)

1020 100-140 (46-64)

20 100-140 (46-64)

40 200-280 (92-128)

Cooking stages and suggested parameters

Temp

350 (177)

Probe Temp

—

Page 49

Meat & Poultry continued

Item/Prep notes Container Max yield

Corned Beef Brisket, raw Grid/drip pan 1 piece per grid

Texture is more important than core temperature. Allow sufficient cook time for brisket to become very tender.

Per load Per load 1 Combi — 165-170 (74-77)

6 3 briskets ALT Combi 18-20 min/lb.

10 5 briskets

1020 10 briskets

20 10 briskets

20 20 briskets

Item/Prep notes Container Max yield

Beef Stew 2

Step 1: Brown meat with Dry Heat mode.

Step 2: Mix all ingredients, cover and simmer to taste.

⁄2 in. pan 8-12 lbs. (3.6-5.5 kg) Step Mode Time

Per load Per load 1 Dry Heat 5

6 2 Combi 1-1.5 hrs.

1020

48-60 (22-33)

80-120 (36-55)

160-240 (72-110)

320-480 (144-220)

Item/Prep notes Container Max yield

Meatloaf 2

Mix ingredients and form according to recipe.

Molds can be substituted for pans.

Probe cook.

⁄2 in. pan 8-10 lbs. (3.6-4.5 kg) Step Mode Time Probe Temp

Per load Per load 1 Tender Stm 15 —

6 24-30 (11-13.5) 2 Combi —

10 40-50 (18-22.5) 3 Dry Heat

1020 80-100 (36-45)

20 80-100 (36-45)

20 160-200 (72-90)

Cooking stages and suggested parameters

Step Mode Time Probe Temp

Temp

280 (138)

Cooking stages and suggested parameters

Temp

Probe Temp

320-360 (160-182)

280 (138)

BCS Combi 280 (138) 1.25-1.75 hrs.

Cooking stages and suggested parameters

Temp

180 (82)

280-320 (138-160)

335 (168) 10

150 (66)

—

BCS Combi 320 (160) 12-15 min/lb. depending on size of loaf

Pork

Item/Prep notes Container Max yield

Ribs (pork or beef) Grid 2 slabs

Season or marinate.

Item/Prep notes Container Max yield

Bacon

Tray up. Approximately 1 lb. (.5 kg) per pan.

Per load Per load 1 Tender Stm 12-15 —

6 12 slabs 2 Combi 15-20

10 20 slabs 3 Dry Heat

1020 40 slabs 42-50

20 40 slabs

40 80 slabs

⁄2 sheet pan Approx.: 1 (.5) Step

Per load Per load 1 Combi

6 6 (3)

10 10 (5)

1020 20 (10)

20 20 (10)

40 40 (20)

Cooking stages and suggested parameters

Step Mode Time Probe Temp

Temp

180 (82)

280 (138)

350 (177) 15

—

Total Time

BCS Combi 335 (168) 20-25 min/lb.

Cooking stages and suggested parameters

Mode Time Probe Temp

Temp

350 (177)

8-10 —

Page 50

Item/Prep notes Container Max yield

Sausage, links or patties

⁄2 sheet pan 1.5 (.7) per pan Step Mode Time Probe Temp

Per load Per load 1 Combi 8-12 —

6 9 (4.2)

10 15 (7)

1020 30 (14)

20 30 (14)

40 60 (28)

Cooking stages and suggested parameters

Temp

325 (163)

Item/Prep notes Container Max yield

Smoked Sausage Grid or

Time cook or probe cook.

⁄2 sheet 4 (1.8) per grid Step Mode Time Probe Temp

Per load Per load 1 Combi 12-15 —

6 24 (11) ALT Combi —

10 40 (18)

1020 80 (39)

20 80 (39)

40 160 (78)

Item/Prep notes Container Max yield

Italian Sausage, Bratts Grid or

⁄2 sheet 4 (1.8) per grid Step Mode Time Probe Temp

Per load Per load 1 Tender Stm 7 —

6 24 (11) 2 Combi 7

10 40 (18) 3 Dry Heat

1020 80 (39) 19

20 80 (39)

40 160 (78)

Item/Prep notes Container Max yield

Pork Loin Grid/drip pan 1 per grid

8-12 lb. (3.6-5.5 kg) loin roasts. Season.

Per load Per load 1 Moist 10 —

6 2 Combi —

10 3 Combi

1020

24-36 (11-16.5)

40-60 (18-27.5)

80-120 (36-55)

160-240 (72-110)

Cooking stages and suggested parameters

Temp

325 (163)

165 (74)

Cooking stages and suggested parameters

Temp

180 (82)

280 (138)

350 (177) 5

—

Total Time

BCS Dry Heat 335 (168) 20

Cooking stages and suggested parameters

Step Mode Time Probe Temp

Temp

212 (100)

320 (160)

350 (177) —

155 (68)

165 (74)

BCS Combi 325 (160) 8-12 min/lb.

Item/Prep notes Container Max yield

Pork Tenderloin Grid or enamel 8-12 pieces

Season.

Per load Per load 1 Combi — 165 (74)

6 48-72 ALT Combi 12-15 min/lb.

10 80-120

1020 160-240

20 160-240

40 320-480

Cooking stages and suggested parameters

Step Mode Time Probe Temp

Temp

320 (160)

—

Page 51

Pork continued

Item/Prep notes Container Max yield

Pork Roast Fresh Ham, large

8 lbs. (3.6 kg) or more.

Season.

Item/Prep notes Container Max yield

Smoked ham Grid/drip pan 1 per grid

12-15 lbs. (5.5-6.8 kg) hams.

Grid/drip pan 2 per grid

Per load Per load 1 Moist Heat 5 —

6 4 roasts 2 Combi —

10 6 roasts 3 Dry Heat

1020 12 roasts

20 12 roasts

12 24 roasts

Per load Per load 1 Combi — 165 (74)

6 2 hams ALT Combi 18-22 min/lb.

10 3 hams

1020 6 hams

20 6 hams

12 12 hams

Fish, Seafood

Cooking stages and suggested parameters

Step Mode Time Probe Temp

BCS Combi 320 (160) 15-18 min/lb.

Cooking stages and suggested parameters

Step Mode Time Probe Temp

Temp

212 (100)

280 (138)

340 (171) 5

Temp

250 (121)

160 (71)

—

Item/Prep notes Container Max yield

Fish, poached Perf pan 8 lbs. (3.6 kg)

Season.

Item/Prep notes Container Max yield

Fish, baked

Lightly grease pan. Season and top.

Item/Prep notes Container Max yield

Fish steaks, grilled Grid 8-12 steaks

⁄2 - 21⁄2 in. (38-63 mm) steaks. Season. Preheat grid to 575 (300).

Per load Per load 1 Tender Stm — 140 (60)

6 48 (21.6) ALT Tender Stm 12-15

10 80 (36)

1020 160 (72)

20 160 (72)

40 320 (144)

⁄2 sheet pan 5 lbs. (2.3 kg) Step Mode Time Probe Temp

Per load Per load 1 Combi 8-12 —

6 30 (14)

10 50 (23)

1020 100 (46)

20 100 (46)

40 200 (92)

Per load Per load 1 Combi

6 24-36 steaks 2 Combi 6-8

10 40-60 steaks

1020 80-120 steaks

20 80-120 steaks

20 160-240 steaks

Cooking stages and suggested parameters

Step Mode Time Probe Temp

BCS Moist Heat 212 (100) 8-12

Cooking stages and suggested parameters

Temp

345 (174)

Cooking stages and suggested parameters

Step Mode Time Probe Temp

Temp

Preheat 575 (300)

485 (252)

Temp

180 (82)

—

Page 52

Item/Prep notes Container Max yield

Breaded Fish Pieces

Lightly grease pan.

Spray top of product with shortening prior to cooking.

⁄4 in. enamel 21⁄2 lbs. (1.1 kg) Step Mode Time Probe Temp

Per load Per load 1 Combi 6-8 —

6 15 (6.6)

10 25 (11)

1020 50 (23)

20 50 (23)

40 100 (45)

Cooking stages and suggested parameters

Temp

425 (218)

Item/Prep notes Container Max yield

Cocktail Shrimp Perf pan 5 lbs. (2.3 kg)

Season. Cook in shell.

Remove and blast-chill immediately.

Per load Per load 1 Tender Stm 6-10 —

6 30 (13.8)

10 50 (23)

1020 100 (46)

20 100 (46)

40 200 (92)

Item/Prep notes Container Max yield

Whole Lobster, steamed Perf pan 3-4 lobsters

Per load Per load 1 Moist 10-14 —

6 9-12

10 15-20

1020 30-40

20 30-40

20 60-120

Item/Prep notes Container Max yield

Clams, Mussels Perf pan 3 lbs. (1.4 kg)

Cook in shell. Ladle butter, sauce over after cooking.

Per load Per load 1 Moist 8-10 —

6 9 (4.2)

10 15 (7)

1020 30 (14)

20 30 (14)

20 60 (28)

Cooking stages and suggested parameters

Step Mode Time Probe Temp

Temp

180 (82)

BCS Moist Heat 212 (100) 5-8

Cooking stages and suggested parameters

Step Mode Time Probe Temp

Temp

212 (100)

Cooking stages and suggested parameters

Step Mode Time Probe Temp

Temp

212 (100)

Item/Prep notes Container Max yield

Scallops, broiled Enamel 3 lbs. (1.4 kg)

Drain and clean. Dredge in flour. Season. Lightly oil pan and preheat to 425 (218). Stir into pans when loading.

Per load Per load 1 Combi 4-8 —

6 9 (4.2)

10 15 (7)

1020 30 (14)

20 30 (14)

20 60 (28)

Cooking stages and suggested parameters

Step Mode Time Probe Temp

Temp

385 (196)

Page 53

Meats, Special Cuts

Item/Prep notes Container Max yield

Cutlets, breaded

Bread. Preheat pans to 575 (300).

Spray top of product with shortening prior to cooking.

⁄4 in. enamel 12-15 pieces Step Mode Time Probe Temp

Per load Per load 1 Combi

6 72-90 2 Combi 6-8

10 120-150

1020 240-300

20 240-300

40 480-600

Item/Prep notes Container Max yield

Medallions

Season or marinate. Preheat pan to 575 (300).

⁄4 in. enamel 12-15 pieces Step Mode Time Probe Temp

Per load Per load 1 Combi

6 72-90 2 Combi 6-8

10 120-150

1020 240-300

20 240-300

40 480-600

Item/Prep notes Container Max yield

Scaloppini

Dredge in seasoned flour. Mist with oil. Oil pan lightly and preheat to 575 (300).

Serving tip: Plate pan side up.

⁄4 in. enamel 12-15 Step Mode Time Probe Temp

Per load Per load 1 Combi

6 72-90 2 Combi 5-7

10 120-150

1020 240-300

20 240-300

40 480-600

Cooking stages and suggested parameters

Temp

Preheat 575 (300)

425 (218)

Cooking stages and suggested parameters

Temp

Preheat 575 (300)

485 (252)

Cooking stages and suggested parameters

Temp

Preheat 575 (300)

485 (252)

—

Potatoes

Item/Prep notes Container Max yield

Steamed Potatoes 2

Wash and cut. Preheat.

Item/Prep notes Container Max yield

Baked Potatoes

80 ct.

Wash, oil lightly or season.

⁄2 in. perf pan 6 lbs. (2.7 kg) Step Mode Time Probe Temp

Per load Per load 1 Combi

6 36 (16) 2 Moist 40-45

10 60 (27)

1020 120 (54)

20 120 (54)

40 240 (108)

⁄2 sheet or grid 20 potatoes Step Mode Time Probe Temp

Per load Per load 1 Combi

6 120 potatoes 2 Combi 45

10 200 potatoes

1020 400 potatoes

20 400 potatoes

40 800 potatoes

Cooking stages and suggested parameters

Temp

Preheat 280 (138)

212 (100)

Cooking stages and suggested parameters

Temp

Preheat 525 (270)

385 (196)

—

Page 54

Item/Prep notes Container Max yield

Roasted Potatoes

Cut, oil, season.

⁄2 sht or enam 6 lbs. (2.7 kg) Step Mode Time Probe Temp

Per load Per load 1 Combi

6 36 (16) 2 Combi 45

10 60 (27)

1020 120 (54)

20 120 (54)

40 240 (108)

Breads

Cooking stages and suggested parameters

Temp

Preheat 525 (270)

385 (196)

—

Item/Prep notes Container Max yield

Proofing

Lightly grease pan.

Proof until dough doubles in size.

*Not recommended in BCS model.

⁄2 sheet pan 2 lbs. (.9 kg) Step Mode Time Probe Temp

Per load Per load 1 Tender Stm see notes —

6 6 (2.7)

10 10 (4.5)

1020 20 (9)

20 20 (9)

20 40 (18)

Item/Prep notes Container Max yield

Bread Dough

Proof first.

Lightly grease pan.

⁄2 sheet pan 2 lbs. (.9 kg) Step Mode Time Add’l Functions

Per load Per load 1 Dry Heat 15-20 —

6 6 (2.7)

10 10 (4.5)

1020 20 (9)

20 20 (9)

20 40 (18)

Item/Prep notes Container Max yield

Rolls

4 oz. rolls.

Proof first.

Lightly grease pan. Egg wash rolls.

⁄2 sheet pan 12-15 rolls Step Mode Time Add’l Function

Per load Per load 1 Dry Heat 15-17 Steam Injection*

6 36-45 rolls

10 60-75 rolls

1020 120-150 rolls

20 120-150 rolls

20 240-300 rolls

Cooking stages and suggested parameters

Temp

95 (35)

Cooking stages and suggested parameters

Temp

350 (177)

Cooking stages and suggested parameters

Temp

335 (168)

* Not available on BCS models

Item/Prep notes Container Max yield

Muffins

4 oz. muffins.

Lightly grease pan.

⁄2 sheet pan 1 dozen per pan Step Mode Time Add’l Function

Per load Per load 1 Combi 5 —

6 3 dozen 2 Dry Heat 12-15

10 5 dozen

1020 10 dozen

20 10 dozen

20 20 dozen

Cooking stages and suggested parameters

Temp

350 (177)

335 (168)

Total Time

17-20

BCS Dry Heat 335 (168) 17-20

—

Page 55

Breads continued

Item/Prep notes Container Max yield

Cinnamon Rolls

Proof first.

Lightly grease pan.

⁄2 sheet pan 2 lbs. (.9 kg) Step Mode Time Add’l Function

Per load Per load 1 Dry Heat 15-18 —

6 6 (2.7)

10 10 (4.5)

1020 20 (9)

20 20 (9)

20 40 (18)

Item/Prep notes Container Max yield

Biscuits, frozen

Lightly grease pan.

Serving tip: Melted butter may be brushed on biscuit tops after cooking.

⁄2 sheet pan 2 dozen per pan Step Mode Time Add’l Function

Per load Per load 1 Dry Heat 22-25 —

6 6 dozen

10 10 dozen

1020 20 dozen

20 20 dozen

20 40 dozen

Item/Prep notes Container Max yield

Sheet Cake

Brownies

Lightly grease pan.

⁄2 sheet pan 54 2in. squares

Per load Per load

6 324 pieces

10 540 pieces

1020 1080 pieces

20 1080 pieces

40 2160 pieces

Cooking stages and suggested parameters

Temp

335 (168)

Cooking stages and suggested parameters

Temp

335 (168)

Cooking stages and suggested parameters

Step Mode TimeTemp

1 Dry Heat 30-35 —340 (171)

—

Add’l Function

Item/Prep notes Container Max yield

2 oz. cookies.

Lightly grease pan.

⁄2 sheet pan 1 dozen per pan

Per load Per load

6 6 dozen

10 10 dozen

1020 20 dozen

20 20 dozen

40 40 dozen

Item/Prep notes Container Max yield

Strudel Perf alum 2 per pan

Brush with egg wash.

Per load Per load 1 Combi 45-55 —

6 6

10 10

1020 20

20 20

20 40

Cooking stages and suggested parameters

Step Mode TimeTemp Add’l Function

1 Dry Heat 6-9 —335 (168)

Cooking stages and suggested parameters

Step Mode Time Add’l Function

Temp

335 (168)

Page 56

Item/Prep notes Container Max yield

Cobbler 2

According to recipe.

⁄2 in. pan 12 lbs. (5.5 kg) Step Mode Time Add’l Function

Per load Per load 1 Combi 20 —

6 72 (33) 2 Dry Heat 40

10 120 (55)

1020 240 (110)

20 240 (110)

40 480 (220)

Cooking stages and suggested parameters

Temp

365 (185)

345 (174)

Total Time

—

Item/Prep notes Container Max yield

Pie, fresh

Brush tops with egg wash.

⁄2 sheet pan 2-3 pies per pan Step Mode Time Add’l Function

Per load Per load 1 Dry Heat 35-45 —

6 6-9 pies

10 10-15 pies

1020 20-35 pies

20 20-35 pies

20 40-60 pies

Item/Prep notes Container Max yield

Bread Pudding 2

According to recipe.

Lightly grease pans.

⁄2 in. pan 12 lbs. (5.5 kg) Step Mode Time Probe Temp

Per load Per load 1 Combi 40 —

6 36 (16.5) 2 Combi 30

10 60 (27.5) 3 Dry Heat

1020 120 (55)

20 120 (55)

20 240 (110)

Miscellaneous

Cooking stages and suggested parameters

Temp

335 (168)

Cooking stages and suggested parameters

Temp

280-300 (138-149)

320-340 (160-171)

350 (177) 10

80Total Time

BCS Combi 320 (160) 80-90

—

Item/Prep notes Container Max yield

Entrees, frozen 2

Brush with egg wash.

⁄2 in. pan 12 lbs. (5.5 kg) Step Mode Time Probe Temp

Per load Per load 1 Combi 45-60 —

6 72 (33)

10 120 (55)

1020 240 (110)

20 240 (110)

40 480 (220)

Item/Prep notes Container Max yield

Entrees, fresh 2

Use also for thawed entrees.

⁄2 in. pan 12 lbs. (5.5 kg) Step Mode Time Probe Temp

Per load Per load 1 Combi — 165 (74)

6 72 (33)

10 120 (55)

1020 240 (110)

20 240 (110)

40 480 (220)

Cooking stages and suggested parameters

Temp

280-320 (138-160)

Cooking stages and suggested parameters

Temp

280 (138)

Page 57

Miscellaneous continued

Item/Prep notes Container Max yield

Vegetables, frozen 2

⁄2 in. perf. pan 9 lbs. (4 kg) Step Mode Time Probe Temp

Per load Per load 1 Moist 8-15 —

6 54 (24)

10 90 (40)

1020 180 (80)

20 180 (80)

40 360 (160)

Item/Prep notes Container Max yield

Vegetables, fresh 2

Cut to desired serving size.

⁄2 in. perf. pan 6 lbs. (2.7 kg) Step Mode Time Probe Temp

Per load Per load 1 Moist 6-10 —

6 36 (16)

10 60 (27)

1020 120 (54)

20 120 (54)

40 240 (108)

Item/Prep notes Container Max yield

Beans, dry 2

Rinse and soak beans.

Stir every 10 to 15 minutes during step 2.

Per load yield is indicated in dry wt./cooked wt.

⁄2 in. pan 6 lbs. (2.7 kg) dry Step Mode Time Probe Temp

Per load Per loaddry/cooked 1 Combi 30 —

6 36/90 (16/41) 2 Combi 40-60

10 60/150 (27/68)

1020 120/300 (54/136)

20 120/300 (54/136)

40 240/600 (108/272)

Cooking stages and suggested parameters

Temp

212 (100)

Cooking stages and suggested parameters

Temp

212 (100)

Cooking stages and suggested parameters

Temp

265 (129)

280 (138)

BCS Combi 270 (132) 1.5-2 hrs

—

Item/Prep notes Container Max yield

Rice 2

Add liquid to rice and let stand for a minimum of 20 minutes before cooking.

Converted rice will cook quicker.

Per load yield is indicated in dry wt./cooked wt.

⁄2 in. pan 3 lbs. (1.4 kg) dry Step Mode Time Probe Temp

Per load Per loaddry/cooked 1 Combi 20-40 —

6 18/42 (8.2/19)

10 30/70 (14/32)

1020 60/140 (28/64)

20 60/140 (28/64)

40 120/280 (56/128)

Item/Prep notes Container Max yield

Pasta 4 in. pan 6 lbs. (2.7 kg) dry

Add water to pan covering pasta completely. Stir pasta thoroughly after Step 1. When done, remove from unit and drain immediately.

Per load yield is indicated in dry wt./cooked wt.

Per load Per loaddry/cooked 1 Moist 8 —

6 18/54 (8/24) 2 Moist 8-15

10 30/90 (13.5/40.5)

1020 60/180 (27/81)

20 60/180 (27/81)

20 120/360 (54/162)

Cooking stages and suggested parameters

Temp

260 (127)

Cooking stages and suggested parameters

Step Mode Time Probe Temp

Temp

212 (100)

—

Page 58

Item/Prep notes Container Max yield

Egg Rolls, frozen

3-4 oz. egg rolls.

⁄2 sheet pan 24 per pan Step Mode Time Probe Temp

Per load Per load 1 Combi 8-12 —

6 144 egg rolls

10 240 egg rolls

1020 480 egg rolls

20 480 egg rolls

40 960 egg rolls

Cooking stages and suggested parameters

Temp

480 (250)

Item/Prep notes Container Max yield

Pizza, frozen Perf alum 1 pie per pan

Maximum diameter pizza for half sheet pan is 12 in.

Models 1020 and 40 can accommodate larger pizzas on full size sheet pans

Per load Per load 1 Combi 8-10 —

6 6 pies

10 10 pies

1020 20 pies

20 20 pies

40 40 pies

Item/Prep notes Container Max yield

Eggs, hard cooked Grid 5 dozen per grid

Set layer pack directly on combi grids.

For loose eggs, use perf pan.

Per load Per load 1 Moist 14-18 —

6 30 dozen

10 50 dozen

1020 100 dozen

20 100 dozen

40 200 dozen

Item/Prep notes Container Max yield

Egg Casserole 2

Mix ingredients according to recipe.

Lightly grease pan.

⁄2 in. pan 5-7 lbs. (2.3-3.2 kg) Step Mode Time Probe Temp

Per load Per load 1 Combi 10 —

6 15-21 (7-9.5) 2 Combi 7-10

10 25-35 (11.5-16)

1020 50-70 (23-32)

20 50-70 (23-32)

40 100-140 (46-64)

Cooking stages and suggested parameters

Step Mode Time Add’l Function

Temp

350 (177)

Cooking stages and suggested parameters

Step Mode Time Probe Temp

Temp

212 (100)

Cooking stages and suggested parameters

Temp

280 (138)

320 (160)

Total Time

17-20

—

BCS Combi 17-20300 (149)

Item/Prep notes Container Max yield

Quiche

Mix ingredients according to recipe. Place mixture in pie shells. Pie shells may require par-baking.

⁄2 sheet pan 2-3 per pan Step Mode Time Probe Temp

Per load Per load 1 Combi 20 —

6 12-18 2 Combi 25

10 20-30

1020 40-60

20 40-60

40 80-120

Cooking stages and suggested parameters

Temp

350 (177)

365 (185)

Total Time

BCS Combi 45-50350 (177)

Page 59

Miscellaneous continued

Item/Prep notes Container Max yield

Stir Fry 2

Prepare ingredients according to recipe.

Preheat pans to 575 (300).

Sauce after removing food from unit.

Item/Prep notes Container Max yield

⁄2 in. enam 8 lbs. (3.6 kg) Step Mode Time Probe Temp

Per load Per loaddry /cooked 1 Combi

6 48 (21.6) 2 Combi 8-10

10 80 (36)

1020 160 (72)

20 160 (72)

40 320 (144)

Per load Per load 1

6 2

1020

Per load Per load 1

6 2

1020

Cooking stages and suggested parameters

Temp

Preheat 575 (300)

425 (218)

Cooking stages and suggested parameters

Step Mode Time Probe Temp

BCS

Cooking stages and suggested parameters

Step Mode Time Probe Temp

BCS

Temp

—

Item/Prep notes Container Max yield

Per load Per load 1

6 2

1020

Item/Prep notes Container Max yield

Per load Per load 1

6 2

1020

Cooking stages and suggested parameters

Step Mode Time Probe Temp

BCS

Cooking stages and suggested parameters

Step Mode Time Probe Temp

BCS

Temp

Page 60

Domestic Combi Distributors

Equipment, Supplies, Parts and Service

For U.S. & Canadian sales or service please contact your nearest Henny Penny Distributor

1. General Services

100 Hicks Ave. Medford, MA 02155 (800) 233-1033

2. Art Cole Associates

Golden Street Industrial Park Meriden, CT 06450 (203) 237-7177

3. Globe-Monte Metro, Inc.

47-02 Metropolitan Avenue Ridgewood, NY 11385 (718) 786-5760

4. Guertin Dist. Inc.

5 Technology Drive East Syracuse, NY 13057-9713 (315) 437-4928 (800) 468-6336

5. Kreiser Distributing Co.

13800 Lincoln Highway N. Huntington, PA 16652 (412) 863-4041

6. AFS Equipment Company

9130-X Red Branch Road Columbia, MD 21045 (410) 964-3770 (800) 969-3770

7. HP Sales & Service Co.

200 Rittenhouse Circle, 4-East Bristol, PA 19007 (215) 785-3250 NJ Watts (800) 477-4379

8. Astro Food Equipment

7901 Old Rockside Rd.) Independence, OH 44131 (216) 619-8821 (800) 367-4237

9. Carlisle Food Systems, Inc.

11020 Lakeridge Pkwy. Ashland, VA 23005 (804) 550-2169

10. Price-Davis, Inc.

Route 1, Highway 27 Iron Station, NC 28080 (509) 928-8815 (704) 732-2236 (800) 456-1014

11. Big A Distributors, Inc.

P.O. Box 1283 Forest Park, GA 30051 (404) 366-6510 (800) 222-0298

12. W.H. Reynolds

Distributors, Inc. 4817 Westshore Blvd. Tampa, FL 33609 (813) 873-2402 Miami-(954) 845-0841 Jacksonville-(904) 781-9054 FL Watts (800) 282-2733

13. Ber-Vel Distributing Co. Inc.

P.O. Box 9943 Birmingham, AL 35220 (205) 681-1855

14. Barnett Supply

2089 York Ave. Memphis, TN 38104 (901) 278-0440 Nashville, TN (615) 242-6451

Scotsman Supply

516 5th Ave., South Nashville, TN 37203 (615) 242-6451

15. St. Clair Supply Company

231 East Main Street Eaton, OH 45320 (937) 456-5500 (800) 762-2968

16. Dine Equipment Co.

3110 Preston Hwy. P.O. Box 34038 zip 40232 Louisville, KY 40213 (502) 637-3232 FAX (502) 637-5177

17. United Marketing Assoc.

14111 Farmington Rd. Livonia, MI 48154 (734) 261-5380

For Service:

Jackson Sales

3980 Benstein Commerce Twp., Ml 48382 (810) 363-4159

18. T&H Distributors

1235 Parkview Green Bay, WI 54304 (920) 339-9838

19. Food Service Solutions, Inc.

1682 Barclay Blvd. Buffalo Grove, IL 60089 (847) 459-8040 (847) 459-7942

20. MEC

2511 Cassens Dr. Fenton, MO 63026-2547 (636) 343-0664 (800) 397-1515

21. Delta Supply Co., Inc.

3315 W. Roosevelt Rd. Little Rock, AR 72204 (501) 664-4326

22. Dixie Supply

490 Julianne St. Bldg. A-2 Jackson, MS 39201 (601) 354-3025

23. Beaullieu Refrigeration Inc.

200 North Luke St. Lafayette, LA 70506 (318) 235-9755

24. S.L.E. Corporation

1110 Avenue “H” East Arlington, TX 76011 (817) 640-7999

25. Brooks Industries

4420 S.W. 29th St. Oklahoma City, OK 73119 (405) 685-7200

26. B & D Dist.

19915 W. 161st St. Suite D Olathe, KS 66062 (913) 768-8588 FAX 913-768-8855

27. PHT Systems

1801 Highway 8 Suite 120 New Brighton, MN 55112 (612) 639-0368

28. Mid-Nebraska Restaurant Supply Co.

1415 S. Webb Road Grand Island, NE 68802 (308) 384-5780

29. Robert G. Wood & Co.

2080 W. Cornell Ave. Englewood, CO 80110 (303) 761-0500 (800) 358-3061

30. Open Territory

31. USALCO Limited

5401 S. 37th St. Phoenix, AZ 85040 (602) 437-1156

32. National Equipment Corp.

242 West-3680 South Salt Lake City, UT 84115 (800) 266-5824 (800) 955-9202

33. The Nicewonger Co.

19219 West Valley Hwy Suite M103 Kent, WA 98032 (425) 656-0903 (425) 656-0907 FAX

34. Tri-State Market Supply

11115 E. Montgomery, Suite A Spokane, WA 99206 (509) 928-8815 (877) 828-4268

36. Western Pacific Distributors, Inc.

19422 Cabot Boulevard Haywood, CA 94545 (510) 732-0100

37. Don Walters Company

2121 S. Susan Street Suite A Santa Ana, CA 92704 (714) 979-5863

38. Troyer Foods, Inc.

17141 State Route 4 Goshen, IN 46526 (219) 533-0302

39. Tri-City HP, Inc.

527 West Fourth St. Davenport, IA 52801 (319) 322-5382

40. Certified Commercial Service & Equipment (CCSE)

6031-A Industrial Heights Drive Knoxville, TN 37909 (865)-546-8778

41. Gower Distributors, Inc.

P.O. Box 4804 Box 216K Rt. -4 Victoria, TX 77903 (361) 573-9777

42. Top-Line Distributors

1501 College Ave. Houston, TX 77585 (713) 946-6008

43. DSL Inc., Canada

14520 128th Ave. Edmonton, Alberta Canada T5L3H6 (403) 452-7580 (Alberta, British Columbia, Manitoba, Saskatchewan, Yukon, & N.W. Territories)

44. Taylor Freezers, Inc.

52 Armthorpe Rd. Brampton, Ontario Canada L6T5M4 (905) 790-2211 (Ontario, Montreal, and Maritime Provinces)

45. Bazinet Taylor Ltee.

4750 Rue Bourg Ville St. Laurent Quebec, Canada H5T 1J2 (514) 735-3627 (Quebec only)

For further assistance contact:

Henny Penny Corporation P.O. Box 60 1219 US Route 35 West Eaton, OH 45320 Phone: 937-456-8400 Toll-free: 800-417-8417 Fax: 937-456-8402 Toll-free: 800-417-8402

www.hennypenny.com

Page 61

Page 62

International Combi Distributors

Equipment, Supplies, Parts and Service

U.S. Headquarters Henny Penny Corporation

1219 U.S. Route 35 West Eaton, OH 45320 USA Telephone: 937-456-8417 Telex: 6874249 HNPENNY Fax: 937-456-1860

Representative Office

1. Henny Penny Corporation Representative Office Parc d’Entreprises de I’Esplanade 2bis Rue Paul Henri Speak Saint Thibault des Vignes 77462 Lagny sur Mame Cedex, France Telephone: 33 (1) 60075600 Telex: 219000F-Follow with B97980 Fax: 33 (1) 60071489

U.S. Export Centers

2. Feco International Company 20 North San Mateo Drive, Suite 9 San Mateo, CA 94401 USA Telephone: 415-348-3499 Fax: 415-348-3575

Caribbean Islands & Central America (excluding Puerto Rico)

3. Total Equipment Suppliers 9550 NW 41 st St. Miami, FL 33178 Telephone: 305-718-9550 Fax: 305-718-9505

Military Representative

4. Kitec Foodservice Equipment 42 Sinah lane, Hayling Island Hampshire P01 1 OHH England Telephone: 441-705-461712 Fax: 441-705-462301

Algeria

5. SOMAB Y1 Rue Mahmoud Boudjatit (Oasis) Ager Algeria Tel: 213-2-23-3051/3052 Fax: 213-2-23-3161

Argentina

6. Oditec S.A. Augstin Alvarez 2128 1602 Florida Buenos Aires Argentina Telephone: (541) 796-0820 Fax: (541) 796-2009

Australia

7. J.L. Lennard Pty. Ltd. 937-941 Victoria Rd. Locked Bag 12 West Ryde NSW 2114 Sydney, Australia Telephone: 61-2-9807-7200 Fax: 62-2-9807-7300

Bahrain

8. Mohammed Jalal Catering Old Palace Road P.O. Box 1335 Manama, State of Bahrain Telephone: 973-53-45-39 Fax: 973 53-14-78 Henny Penny International Distributor Network

Bangladesh

9. Puffin International Ltd. 3691B Elephant Rd. Swarankika Plaza 4th Floor-Dhaka 1205 Dhaka, Bangladesh Telephone: 8802-863117 Fax: 880-2-867563

Belgium

10. Engelen-Heere N.V. Industrialpark Terbekehof Fotografielaan 14 B-2610 Antwerpen (Wilrijk) Telephone: 323-825-5577 Fax: 323-825-3702

Brazil

11. Pesin Equipment Food Service R. Olavo Bilac 188/198 Sao Caetano Do Sul - SP Brazil Telephone:55-11-7690-1470 Fax: 55-11-7690-1466

Bulgaria

12. E.C.E. - CAIX 23A Rue Oborichte Sofia 1604, Bulgaria Telephone: 19-359-2-946-1479 Fax: 19-359-2-946-1669

Chile

13. IMAHE Manuel Montt 1154 Providencia Santiago, Chile Tel: 562-341-4953/5707 Fax: 562-274-8567

China

14. Bonny Foodservice Products Flat C, 8/F, Yeung Yiu Chung Industrial Blvd., No. 20 Wang Hoi Rd. Kowloon Bay, Kowloon Hong Kong Telephone: 852-796-5616 Fax: 852-799-8490

Colombia

15. Industrial Taylor Ltda. Transversal 93, Numero 64-24 Apartado Aereo 95075 Bogota D.E., Colombia Telephone: 57 (1) 4340016 Fax: 571-223-2642

Crotia

16. New Rok Opatija M. Tita 15 51410 Opatija, Crotia Telephohe: 385-51-701-251 Fax: 385-51-701-251

Cyprus

17. AMF Chistofides Ltd. 104A Prodromos Str. P.O. Box 25100 Nicosia, Cyprus Telephone: 357-2-454-380 Fax: 357-2-454-088

Czech Republic

18. Citus Argentinska 20 AZ 4170 00 Pragues CZECH REPUBLIC Telephone: 420-2-667-10-561 Fax: 420-2-667-10-557

Ecuador

19. Equindeca Cia. Ltda. Hotel El Conquistador Gran Colombia 6-65 Cuenca, Ecuador Telephone: 593-7-831788 Fax: 593-7-843221

Egypt

20. Con Trade Centre 3A Ramsis Street Maaroof Building #83 & #62 Cairo, Egypt Telephone: 20 (2) 770642

20 (2) 762551

Fax: 20 (2) 756258

Finland

21. Monilaite Oy P.O. Box 27 Salpakuja 6 SF-01200 Vantaa, Finland Telephone: 358-9-877-0100 Fax: 358-9-877-01099

France

22. Diffusion International de Materiel (DIM) Parc d’activite Clemenceau Chemin du Chateau d’Eau B.P. 4009 59704 Marq-En-Bareuil Cedex, France Telephone: (33) 20890000 Fax: (33) 20727355

Germany

23. Werner Niggeman GmbH Speicherstrasse 4 D-44809 Bochum Mailing Address P.O. Box 10 18 46 D-44809 Bochum Federal Republic of Germany Telephone: 49-234-9037-01 Fax: 49-234-9037-203

Ghana

24. DRT Ghana E6619 Ablade Road Kanda Estate P.O. Box C2074 Accra-Cantonments, Ghana Telephone: 233-2123-3949 Fax: 233-2123-1380

Greece

25. Domestica S.A. 65 Stournara Str. Athens 10432, Greece Telephone: 30-15-24-30-14/15 Fax: 30-15-22-91-58

Guam

26. Pacific Technical Service, Inc. New Commercial Building #979 Rt. 16, Suite B-3 Barrigada, Guam 96913 Telephone: 6710632-5000 Fax: 671-632-3333

Holland

27. Englelen-Heere B.V. Straatveg 85, Postbus 35020 3005 DA Rotterdam, Holland Telephone: 31 (10) 4223077 Fax: 30 (10) 4220789

Hong Kong

28. Bonny Foodservice Products Flat C, 8/F, Yeung Yiu Chung Industrial Building #20 Wang Hoi Road Kowloon Bay, Kowloon Hong Kong Telephone: 852-796-5616 Fax: 852-799-8490

Hungary

29. Hotex Service H-2094 Nagykovacsi Kossith Lajos u. 1. Hungary Telephone: 36-26356653 36-26356365 Fax: 36-26389463

Iceland

30. A. Karlsson H. F. Brautarholti 28 105 Reykjavik, PO Box 167 Iceland Telephone: 354-560-0900 Fax: 354-560-0901

India

ARYA

31. AISHW Trust Complex, 10 OVG Rd Basavanagudi Bangalore 560004, India Telephone: 91-80-667-7576 Fax: 91-80-667-7576

Refrigeration Corp

Int’l. 7 Netaji Subhash Marg Darya Ganj New Delhi 110002, India Telephone: 91-11-3275651 Fax: 91-11-6221827

Indonesia

32. P.T. Gema Istana Artha J1. Raya Bloulevard Raya Block WA2/No. 26 27 Kelapa Gading Permai Jakarta 14240, Indonesia Telephone: 62-21-4532077

Fax: 62-21-4532586 62-21-4530777

Ireland

33. Martin Food Equipment Ltd. Ramparts Road Dundalk, Louth County Ireland Telephone: 353-42-30366 Fax: 353-42-30370

Japan

34. Toei Kogyo Co. Ltd. 4F, Nihan-Semei Nishi-Gatanda Bldg., 4th Floor 7-24-5 Nishi-Gatanda Shinagawa-ku, Tokyo 141-0031 Japan Telephone: 813-3779-1081 Fax: 813-3779-1638

Jordan

35. Awar Trading Est PO Box 962227 Amman 11196, Jordan Telephone: 962-6-55-19-610 Fax: 962-6-55-19-605

62-21-4508910

Page 63

Korea

36. Ohjin Corporation 3rd Floor, Hee Jung Building 1635-0 Seocho-dong Seocho-ku C.P.O. Box 3252 Seoul 137-070, Korea Telephone: 82-2-5850441 Fax: 82-2-5874197

Kuwait

37. Mabrook Hotel Supplies Co. PO Box 43832 Hawalli 32053 Kuwait Telephone: 965-481-8242

Fax: 965-483-4314 Revised 3/00

Lebanon

38. Vresso 155 Autostrade Jal el Dib PO Box 60003 Lebanon Telephone: 961-4-712-300/301 Fax: 961-4-408-125

U.S. Address:

Vresso International 17 Worth Street South Hackensack, NJ 07606 Telephone: 201-343-7874 Fax: 201-343-2665

Lithuania

39. Master Group Baltic Master Dariaus Ir Girena 175 2038 Vilnius Lithuania Telephone: 3702-306-528/529 Fax: 3702-306-533

Malaysia

40. SCC Corp. Sdn. Bhd. 19-21 Jalan Hujan Taman Overseas Union 58200 Kuala Lumpur Malaysia Telephone: 60-3-77828384 Fax: 60-3-77818561

Mauritius Island

(Mauritius, Reunion Island, Seychelles)

41. Hassam Moussa Rawat 10 Bourbon Street P.O. Box 492 Port Louis, Mauritius Island Telephone: 160 (230) 2080024 Telex: (996) 4462 Fax: 160-230-2080147

Mexico

42. Auth. Micro Herros Mexicana S.A. de C.V. Calz. de Tlalpan 1237 Loc. 19-A Col. Portales 03300 Mexico, D.F Telephone: 525-539-2478 Fax: 525-674-7032

Pacific Micro Herros De Occidente, S.A. de C.V. Av. Juan Palamar y Arias #83 Col. Jardines Vallarta Zapopan, Jalisco, Mexico C.P.45020 Telephone: 523-629-54-05 Fax: 523-673-29-43

Southeast Equipo Para El Mercado S.A. de C.V Calle 55 No. 510 Merida, Yucatan, Mexico C.P. 97000 Telephone: 52-99-236500 Fax: 52-99-286649

965-483-01648

Service Agency-Entire Country

Central Mexico Metro Mexico City Cavimex S.A. de C.V. Revillagigedo No. 61 Col Centro Mexico, D.F. 06070 Mexico Telephone: 525-521-4200 Fax: 525-510-2791

Morocco

43. Electra Boulevard AHL Loghlam BP 25698 Sidi Bernoussi - Ain-Sebaa Casablanca Morocco Telephone: 212-2-753531 Fax: 212-2-753554

New Zealand

44. Taylor Equipment Limited 10 Naill Burgess Road Mt. Wellington Auckland New Zealand Telephone: 64 (9) 5733377 Fax: 64 (9) 5730841

Norway

45. Grillfagmannen A.S. Ostensjoveien 44 N-0667 Oslo 6, Norway Telephone: 47 (2) 651410 Fax: 47 (2) 720017

Oman

46. Mohsin Haider Darwish LLC P.O. Box 880 Ruwi, Code 112 SULTANATE OF OMAN Telephone: 968-703411 Fax: (968) 789927

Pakistan

47. The Equipment Company Ground Floor, Dadabhoy Centre Sharea Faisai, Karachi 75530 Pakistan Telephone: 922-1-778-1778/2778 Fax: 922-1-587-0456/778-2777

Peru

48. Importadora Tecnica Comercial C.R. Ltda. Jr. Marcos de Aramburu #595 Lima 17, Peru Telephone: 511-4378476/2612493 Fax: 511-4342126

Philippines

49. HKR Equipment 2nd Floor, inmark Bidg. 2176 Primo Rivera St. La Paz, Makati City, Philippines Telephone: 632-899-4511 Fax: 632-899-4541

Poland

50. I. F. E. Rydygiera 12 01 793 Warsaw, Poland Telephone: 48-3912-3373

Fax: 48-3912-3373

Portugal

51. Montoya & Amorim, Lda. Casal da Serra de S. Joao Sr. Roubado 2675-533 Odivelas, Portugal Telephone: 351-21-931-4344/7215 Fax: 351-21-931-2434/934-2612

Puerto Rico

52. Progressive Sales and Service PO Box 10876 Caparra Heights Station San Juan, Puerto Rico 00922 Telephone: 787-782-7474 Fax: 787-793-6479

42-22-663-4820/4069

Qatar

53. Tristar Group C.R. No. 6778 P.O. Box 4746 Doha, Qatar Telephone: 974-323000 Fax: 974-321110

Romania

54. Delta Technologies Romani S.A. Sector 6, 20 Constructorilor Blvd. Bloc 20 A, sc. B 7th Floor Apt. 64 Bucharest, D599 Romania Telephone: 401-220-4261 Fax: 401-220-3990

Address:

US 115 Main St. Mishawaka, In. 46544 Telephone: 219-256-3783 Fax: 219-256-7130

Saudi Arabia

55. Commercial Center Development & Economy P.O. Box 1210 Jeddah 21431, Saudi Arabia Telephone: 966 (2) 629-1857 Telex: (928) 601685 Fax: 966 (2) 629-1860

Singapore

56. Simplex Pte. Ltd. Block 1, Lorong 8 Toa Payoh Industrial Park 01-1383 Singapore 1231 Telephone: 65-251-6241 Fax: 65-253-8814

South Africa

57. Foodserv “CC” PO Box 55269 Northlands 2116, Republic of South Africa Telephone: 27 (11) 616-5183, Fax: 27 (11) 616-8287

Spain

58. Adisa Tuset, 8-10 08006 Barcelona, Spain Telephone: 34-93-415-0018 Fax: 34-93-218-1782

Sri Lanka

59. Sperrys Commercial Equipment 1014 Parliament Road Etul Kotte Kotte/Colombo, Sri Lanka Telephone:941-873-0561 Fax: 941-863-8361

Suriname

60. Tessco N.V. Oude Charlesburgweg #47 Paramaribo Suriname Telephone: 597-473366/477388 Fax: 597-473366

Sweden

61. Eurospice AB Box 5050 Hejargatan 6 632 29 Eskilstuna, Sweden Telephone: 46 (16) 12560 Fax: 46 (16) 131390

Switzerland

62. Stuppen Fast Food GmbH Oberneuhofstrasse 8 CH-6340 Baar, Switzerland Telephone: 41-41-761-5052 Fax: 41-41 761-7210

Syria

63. Lahham Trading & Contracting Hamra Str. Omayad Building P.O. Box 2960 Damascus Syria Telephone: 963-11-331-2251/2253 Fax: 963-11-331-2252

Taiwan

64. Feco Corporation 420, 11 F Keelung Rd. Sec. 1 Postal Code 110 Taipei, Taiwan Republic of China Telephone:886-2-2758-2288 Fax: 886 (2) 2758-2297

Thailand

65. Fieco Company Ltd. 43/524-526 Amarinnivej 1 Anusaovari Laksi Paholyothin Road Bangkok 10220 Thailand Telephone: 66-2-521-3824/3878 Fax: 66-2-552-0833

Tunisia

66. Semci 16, Rue Aziz Taj 1101 Tunis RP, Tunisia Telephone: 216 -133-1501 Fax: 216-133-0698

Turkey

67. Klimatek Inonu Caddesi, Opera Palas 73/5 80090 Gumussuyu Istanbul, Turkey Telephone: 90-212-245-1812 90-212-293-7892 Fax: 90-212-293-3903

United Arab Emirates

68. Habtoor International P.O. Box 55332 Dubai, United Arab Emirates Telephone: 971-4-272-1212 Fax: 971-4-272-2255

United Kingdom

69. Servequip, Ltd. 214 Purley Way GB-Croyden CRO 4XG, England Telephone: 44-181-6868855 Fax: 44-181-6817509

Uruguay

70. Tecnoland S.A. Dr. José Scorsería 2740 CP 11300 Montevideo, Uruguay Telephone: 598-2-7105900 Fax: 598-2-7105900

Venezuela

71. Prefer, C.A. Avenida Presidente Medina Edificio Prefer, Local No. 44 Entre Calles Chile y Progreso urb. Los Acacias Caracas 1040, Venezuela Telephone: 58-2-6326711 Fax: 58-2-6336680

Vietnam

72. Cao Sinh Pte 307/23 Nguyen Van Troi St. Tan Binh District Ho Chi Minh City S.R. Vietnam Telephone: 84-8-8477-906 Fax: 84-8-8451-480

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Henny Penny Corporation

P.O. Box 60 Eaton, OH 45320

+1 937 456.8400 +1 937 456.8402 Fax

Toll free in USA 800 417.8417 800 417.8402 Fax

www.hennypenny.com

Henny Penny BCS-10 Service Manual

Specifications and Main Features

Frequently Asked Questions

User Manual