Henny Penny FGE-121 Manuel de service

OPERATOR’S

MANUAL

FlexFusionTM ELECTRIC GOLD COMBI

MODEL

FGE-615 FGE-621 FGE-115 FGE-121 FGE-215 FGE-221

REGISTER WARRANTY ONLINE AT WWW.HENNYPENNY.COM

Read instructions before operating the appliance

Operating and display elements

2

a

On Off

button

j

"START STOP" button

c

Select

knob

l

Fan speed

button

d

HandClean

symbol (option)

m

"STEP" button

e

WaveClean

symbol (option)

n

Indicator light

f

Right display

o

Left knob

g

Right knob

p

Left display

h

Plus

button

q

Center display

i

Minus

button

r

"Programs" button

a

b

c

d

e

f

g

h

i

j

k

l m

n

o

p

q

r

Operating and display elements

Directory of contents

3

1

Introduction

7

1.1

About this manual

7

1.1.1

Explanation of signs

8

1.2

Intended use

10

1.3

Warranty

10

2

Safety information

11

3

Description of the unit

14

3.1

Overview of the unit

14

3.1.1

Countertop unit

14

3.1.2

Floor-standing unit

15

3.2

Features

16

3.2.1

Characteristics

16

3.2.2

Operating modes

16

3.2.3

Types of cooking

17

3.2.4

Expanded cooking functions

17

3.2.5

Core temperature measurement

18

3.2.6

HACCP log

19

3.2.7

USB port

19

3.2.8

WaveClean automatic cleaning (optional)

19

3.3

Operating, control and display element functions

20

3.4

Application

22

3.4.1

Abbreviations in the displays

22

3.4.2

Temperature standard setting

23

3.4.3

Cooking zone humidity standard setting

24

3.4.4

Core temperature standard-setting

24

3.4.5

Loading capacity

25

Directory of contents

#Inhaltsverzeichnis

4

3.4.6

Plate capacity during regeneration

25

4

Putting the unit into service

26

5

Operating the unit

27

5.1

Switching the unit on and off

27

5.1.1

Switching on

27

5.1.2

Switching off

27

5.2

Opening and closing the cooking zone door

28

5.2.1

Opening the single-stage door latch

28

5.2.2

Closing the single stage door latch

29

5.2.3

Opening the two-stage door latch

29

5.2.4

Closing the two-stage door latch

30

5.3

Loading and emptying the unit

31

5.3.1

Loading and emptying

31

5.3.2

Loading and emptying with a tray rack trolley

32

5.3.3

Loading and emptying with a tray trolley

33

5.4

Using the core temperature sensor

35

5.4.1

Measuring with the 1- and 4-point core temperature sensor

35

5.4.2

Measuring with a sous-vide core temperature sensor

36

5.4.3

Measuring the core temperature when cooking frozen food

37

5.5

Making the basic settings

37

5.5.1

Opening the Setting menu

37

5.5.2

Changing the basic setting

38

5.6

Basic functions

40

5.6.1

Starting the cooking program

40

5.6.2

Ending the cooking program

41

5.6.3

Cancelling the cooking program

41

5.6.4

Saving the cooking program

41

5.6.5

Selecting the cooking program

42

Directory of contents

5

5.6.6

Changing the cooking program while cooking

43

5.6.7

Setting the cooking temperature

43

5.6.8

Setting the cooking time

44

5.6.9

Setting the core temperature

44

5.6.10

Setting the fan speed

45

5.6.11

Displaying actual values

45

5.6.12

Inserting and removing a USB flash drive

45

5.6.13

Displaying the HAACP log number

46

5.6.14

Exporting the HACCP log

46

5.7

Creating and starting a multi-step cooking program

46

5.7.1

Creating a program

46

5.7.2

Starting

47

5.8

Manual cooking

48

5.8.1

Starting the type of cooking

48

5.9

Expanded cooking functions

48

5.9.1

Manual humidification

48

5.9.2

Setting the start time delay

49

5.9.3

Cancelling the start time delay

49

5.9.4

Starting Ready2Cook

50

5.9.5

Cancelling Ready2Cook

50

5.9.6

Setting the cooking zone humidity level

51

5.10

Pausing and finishing use

51

5.10.1

Perform a hygiene flush after an extended period of idleness

51

6

Cleaning and caring for the unit

52

6.1

Preventing corrosion

52

6.2

Remove rust spots

53

6.3

Cleaning the housing

53

6.4

Cleaning the door handle, operating elements and control panel

53

#Inhaltsverzeichnis

6

6.5

Cleaning the door seal

54

6.6

Cleaning the cooking zone door

55

6.6.1

Cleaning the door with hygienic glazing

55

6.6.2

Cleaning the door with a back-ventilated window

55

6.7

Cleaning the steam outlet

56

6.8

Cleaning the condensation hood (optional)

57

6.9

Removing calcium deposits from the unit

58

6.10

Cleaning the cooking zone automatically

58

6.10.1

Preparing for cleaning

58

6.10.2

Selecting the cleaning level

59

6.10.3

Inserting the cleaning cartridge

59

6.10.4

Starting automatic cleaning

60

6.10.5

Cancelling automatic cleaning

61

6.10.6

Ending automatic cleaning

61

6.11

Cleaning the cooking zone semi-automatically

62

6.11.1

Preparing the cooking zone

62

6.11.2

Starting the cleaning program

62

6.11.3

Rinsing the cooking zone

63

6.11.4

Drying the cooking zone

64

6.12

Swinging the air diverter open and closed

64

6.13

Inspecting the unit

65

6.13.1

Performing a visual inspection

65

7

Troubleshooting

66

7.1

Causes of errors and remedies

66

7.2

Nameplate

68

8

Dispose of unit in an environmentally responsible manner

69

Introduction

1

About this manual

7

1

1.1

Target group

Figures

Introduction

About this manual

The instruction manual is part of the unit and contains information:

▪ on safe operation

▪ on cleaning and care

▪ on remedial actions in case of faults

Observe and adhere to the following instructions:

▪ Read the instruction manual completely before operating the unit for the

first time.

▪ Make the instruction manual available to the operator at all times at the

operating site of the unit.

▪ Insert any supplements from the manufacturer.

▪ Preserve the instruction manual throughout the service life of the unit.

▪ Pass on the instruction manual to any subsequent operator of the unit.

The target group of the instruction manual is the operator, who is entrusted

with the operation, cleaning and care of the unit.

All figures in this manual are intended as examples. Discrepancies between

these and the actual unit can arise.

1

Introduction

About this manual

8

DANGER

Imminent threat of danger

Failure to comply will lead to death or very severe injuries.

WARNING

Possible threat of danger

Failure to comply can lead to death or very severe injuries.

CAUTION

Dangerous situation

Failure to comply can cause minor or moderate injuries.

SAFETY INSTRUCTIONS

Material damage

Failure to comply can cause material damage.

NOTICE

Information

Notes for better understanding and operation of the unit.

1.1.1

Explanation of signs

Introduction

1

About this manual

9

Symbol / sign

Meaning

▪

Listing of information.

Action steps, which can be

performed in any sequence.

1.

2.

Action steps, which must be

performed in the prescribed

sequence.

Result of a listed action.

1

Introduction

Intended use

10

1.2

1.3

Intended use

This unit is intended to be used solely for commercial purposes, particularly

in commercial kitchens.

This unit may only be used with suitable accessories and for the cooking of

food.

It is forbidden to use the unit for purposes, which include the following:

▪ Washing dishes

▪ Storing supplies

▪ Drying cloths, paper or dishes

▪ Heating acids, alkaline solutions or other chemicals

▪ Heating preserved food

▪ Heating flammable liquids

▪ Heating rooms

▪ Cleaning air filters

This unit is certified in the following:

Warranty

The warranty is void and safety is no longer assured in the event of:

▪ Modifications or technical changes to the unit,

▪ Improper use,

▪ Incorrect startup, operation or maintenance of the unit,

▪ Problems resulting from failure to observe these instructions.

Safety information

2

11

2

Operation

Hot surfaces

Hot liquids

Safety information

The unit complies with applicable safety standards. Residual risks

associated with operation or risks resulting from incorrect operation cannot

be ruled out and are mentioned specifically in the safety instructions and

warnings.

The operator must be familiar with regional regulations and observe them.

During operation, the following group of individuals must be supervised by

an individual who is responsible for safety:

▪ Individuals with physical, sensory, or mental handicaps, or who lack the

knowledge and experience to operate the unit properly.

The supervising individual must be familiar with the unit and the risks

associated with it.

Risk of burns from hot surfaces

▪ Protect arms and hands by wearing suitable protective gloves.

▪ Allow surfaces to cool prior to cleaning.

▪ Remove hot cookware only with suitable protective gloves or potholders.

▪ Remove containers and baking sheets only with suitable protective

gloves or potholders.

Risk of burns from hot liquids

▪ Protect arms and hands by wearing suitable protective gloves.

▪ Remove, transport and empty containers carefully.

Risk of chemical burns from evaporating cleaners

▪ Follow the instructions of the cleaning agent manufacturer.

▪ Allow the cooking so to clean to a temperature below 60°C (140°F) and

then clean.

Risk of burns from steam

▪ Protect arms and hands by wearing protective gloves.

▪ Do not hold hands in front of the extractor hood.

▪ Dry unit completely after cleaning it.

2

Safety information

12

Defective unit

Fire prevention

Unit on casters

Improper cleaning

Risk of injury from a defective unit

▪ Disconnect a defective unit from the electric mains.

▪ Do not operate a defective unit.

▪ Allow only an authorized technician to repair the unit.

Risk of fire from dirt and grease accumulation.

▪ Clean the unit when finished using it.

▪ Do not use the unit as a deep fat fryer.

▪ Do not store any combustible objects or plastic containers in the cooking

zone.

Firefighting

▪ In the event of a fire, disconnect the unit from the electric mains.

▪ Use a Fire Class F fire extinguisher, never water, to extinguish grease

fires. Other fires, for instance, can be extinguished with fire extinguishers

suitable for Fire Classes A, B, C, CO2 fire extinguishers or extinguishing

media suitable for the fire class confronted.

Risk of injury from a unit on casters

▪ Lock casters during operation.

▪ Only move an empty unit.

Risk of electric shock from live components

▪ Security electric power cable to the wall at the installation location by

means of a chain as strain relief.

Risk of chemical burns from cleaning agent

▪ Follow the instructions of the cleaning agent manufacturer.

▪ Take appropriate protective measures when handling aggressive

cleaning agents.

Risk of falling on smooth floors

▪ Keep the floor in front of the unit clean and dry.

Safety information

2

13

Core temperature

measurement

Improper use

Risk of injury from improper cleaning

▪ Clean the cooking zone carefully. The cooking zone sensor protrudes

into the cooking zone.

Risk of physical damage from improper cleaning

▪ Clean the unit after using it.

▪ Do not clean the unit with a high-pressure cleaner.

▪ Do not clean the housing with highly abrasive or chemically aggressive

cleaning agents.

▪ Do not clean the housing with highly abrasive sponges.

▪ Follow the instructions of the cleaning agent manufacturer.

▪ Do not cool shock the unit by cooling it abruptly.

▪ Clean the cooking zone carefully. The cooking zone sensor protrudes

into the cooking zone.

▪ Do not use any bleaching or chlorine-containing cleaners.

▪ Remove rust spots with an abrasive.

▪ Keep the unit free of calcium deposits.

Health risk from insufficient hygiene

▪ Observe applicable regional hygiene regulations.

Risk of injury from overheated core temperature sensor.

▪ Do not heat the core temperature sensor over an open flame.

Risk of physical damage from improper use

▪ Use only original accessories.

▪ Train operators regularly.

▪ Do not heat food warmer plates or tins of preserved food.

▪ Do not cover air inlet and outlet openings.

▪ Do not operate the unit at temperatures below 4°C (39°F).

▪ Remove the core temperature sensor before the cooked food is

removed.

▪ Insert the core temperature sensor back into the holder after use.

3

Description of the unit

Overview of the unit

14

a

Tray rack

k

Base frame (optional)

b

Insulated window

l

Equipment foot

c

Door handle

m

Operating control

d

Cooking zone door

n

Housing

e

Tray rack trolley (optional)

o

Air intake connection fitting

f

Steam drain channel, door

p

Steam outlet connection fitting

g

Steam drain channel, unit

q

Core temperature sensor

(optional)

3

3.1

3.1.1

Description of the unit

Overview of the unit

Countertop unit

FlexFusion with tray rack trolley

Description of the unit

3

Overview of the unit

15

h

Guide rail for tray rack

(optional)

r

Connection (optional)

i

USB port (covered)

s

Protective cap (optional)

j

Hand shower (optional)

a

Tray rack

k

Equipment leg

b

Insulated window

l

Equipment foot

c

Door handle

m

Operating control

d

Cooking zone door

n

Housing

e

Guide rail (right)

o

Air intake connection fitting

f

Tray trolley

p

Steam outlet connection fitting

g

Push handle

q

Core temperature sensor

3.1.2

Floor-standing unit

FlexFusion with tray trolley

3

Description of the unit

Features

16

(optional)

h

Guide rail (left)

r

Connection (optional)

i

USB port (covered)

s

Protective cap (optional)

j

Hand shower

3.2

3.2.1

3.2.2

Manual cooking

Automatic cooking

Features

Characteristics

▪ 1-point core temperature sensor

▪ 4-point core temperature sensor (optional)

▪ Sous-vide core temperature sensor (optional)

▪ Hand shower (optional)

▪ Back-ventilated cooking zone door

▪ Cooking zone door with hygienic glazing (optional)

▪ Single-stage door latch

▪ Two-stage door latch (optional); this feature is standard on size 20 units

▪ Power optimizing system (optional)

▪ Cooking zone door hinged at right

▪ Cooking zone door hinged at left (optional)

▪ HandClean

▪ WaveClean (optional)

Operating modes

▪ Manual cooking

▪ Automatic cooking

In the manual cooking mode, individual cooking programs and equipment

functions can be actuated directly. The various types of cooking and

equipment functions can be adapted individually.

In the automatic cooking mode, stored cooking programs can be actuated

and adapted as necessary.

Description of the unit

3

Features

17

NOTICE

When using the start time delay, temperatures that promote the growth of

harmful microorganisms on the food being cooked can occur in the cooking

zone. Observe food processing regulations.

3.2.3

Steaming

Hot air

Combisteaming

Regeneration

3.2.4

Manual humidification

Start time delay

Types of cooking

▪ Steaming

▪ Hot air

▪ Combisteaming

▪ Regeneration

Steaming is a type of cooking in which the food to be cooked is cooked gently with

the aid of steam in a temperature range of 30°C (86°F) to 130°C (266°F).

Hot air is a type of cooking in which the food to be cooked is cooked without

additional moisture in a temperature range of 30°C (86°F) to 300°C (482°F).

Combisteaming is a type of cooking in which large roasts, casseroles and baked

goods can be cooked in a temperature range of 30°C (86°F) to 250°C (572°F).

Regeneration is a type of cooking in which the food to be cooked can be kept warm

and prepared in a temperature range of 30°C (86°F) to 150°C (302°F).

Expanded cooking functions

Expanded cooking functions can be used to adapt individual cooking steps

to the particular food being cooked.

The following expanded cooking functions are available:

▪ Manual humidification

▪ Start time delay

▪ Preheating

Manual humidification allows the cooking zone humidity to be increased

during operation.

Manual humidification can be used with all types of cooking.

The start time delay can be used to set a waiting period until the program

starts.

In this way, bottlenecks in production and preparation can be avoided.

3

Description of the unit

Features

18

NOTICE

This function can be started manually as necessary.

Preheating (Ready2Cook)

3.2.5

176°F

140°F

104°F

140°F

248°F

The prepared food can be loaded into the unit and the desired cooking

program selected.

For many cooking programs such as baking, for instance, the correct starting

temperature is important.

The preheating function can be used to warm the cooking zone to the

correct starting temperature.

Core temperature measurement

When using core temperature measurement, the temperature inside the food

being cooked is measured by means of a sensor.

The core temperature sensor measures the core temperature at one or more

points, depending on the version. The temperature measured at the coldest

spot is used to control the cooking process.

As soon as the target core temperature has been reached, the cooking

process is ended automatically or, in the case of a multi-step cooking

program, advances to the next cooking step.

The use of core temperature measurement offers the following benefits:

▪ Reduced energy and water consumption

▪ No overcooking

▪ Less weight lost by the food being cooked

The following core temperature sensors are available:

Core temperature measurement with 1- or 4-point core temperature sensor

▪ 1-point core temperature sensor

▪ 4-point core temperature sensor (optional)

Description of the unit

3

Features

19

a

Sous-vide core temperature

sensor

b

Foam rubber

3.2.6

3.2.7

3.2.8

Core temperature measurement with Sous-Vide core temperature sensor

▪ Sous-vide core temperature sensor (optional)

HACCP log

All cooking steps are recorded with a log number in the HACCP log.

A single log or several logs can be exported in a certain area.

The data are exported via the USB port.

USB port

The unit is equipped with a USB port (USB 2.0).

HACCP logs can be exported to the USB flash drive and archived on an

external PC as necessary.

WaveClean automatic cleaning (optional)

With WaveClean automatic cleaning, the cooking zone is cleaned with the

aid of a cleaning cartridge intended specifically for the program and then

rinsed clean.

3

Description of the unit

Operating, control and display element functions

20

NOTICE

To see the operating and display elements, see next page.

Symbol

Operating and display element

Function

On Off

button

"I" switches on the unit

"O" switches off the unit

Select

knob

Selects the type of cooking,

programs, cleaning and settings

Steaming

symbol

Indicates that the

Steaming

program can be selected here

Combisteaming

symbol

Indicates that the

Combisteaming

program can

be selected here

Hot air

symbol

Indicates that the

Hot air

program can be selected here

Regeneration

symbol

Indicates that the

Regeneration

program can be selected here

"Programs" button

Saves the programs

HandClean

symbol

Indicates that the semi-

automatic

HandClean

program

can be selected here

3.3

Operating, control and display element

functions

Description of the unit

3

Operating, control and display element functions

21

Symbol

Operating and display element

Function

WaveClean

symbol

Indicates that the automatic

WaveClean

program can be

selected here

Settings

symbol

Selects the settings and service

functions

Left display

Displays the cooking

temperature

Cooking temperature symbols

Indicate that settings for the

temperature can be made here

Left knob

Sets the temperature Center display

Shows the cooking zone

humidity

ClimaSelect

symbol

Indicates that settings for the

cooking zone humidity can be

made here

Minus

button

Reduces the cooking zone

humidity

Plus

button

Increases the cooking zone

humidity

Right display

Shows the cooking time or core

temperature

Core temperature

temperature

Indicates that settings for the

temperature can be made here

Cooking time

symbol

Indicates that settings for the

time can be made here