Henny Penny FPE-121 Installation Manual

OPERATOR’S

MANUAL

FlexFusionTM ELECTRIC PLATINUM COMBI

MODEL

FPE-615 FPE-621 FPE-115 FPE-121 FPE-215 FPE-221

REGISTER WARRANTY ONLINE AT WWW.HENNYPENNY.COM

Read instructions before operating the appliance

Operating and display elements

2

a

On Off

button

f

"Automatic cooking" button

b

FlexiHelp

button

g

"Equipment functions" button

c

Operating element with

touchscreen

h

Back

button

d

"Manual cooking" button

i

Information bar

e

Language selection

button

a

b

c

d

e

i h g

f

Operating and display elements

Directory of contents

3

1

Introduction

8

1.1

About this manual

8

1.1.1

Explanation of signs

9

1.2

Intended use

11

1.3

Warranty

11

2

Safety information

12

3

Description of the unit

15

3.1

Overview of the unit

15

3.1.1

Countertop unit

15

3.1.2

Floor-standing unit

16

3.2

Features

17

3.2.1

Characteristics

17

3.2.2

Operating modes

17

3.2.3

Types of cooking

18

3.2.4

Expanded cooking functions

19

3.2.5

Core temperature measurement

21

3.2.6

Barcode scanner

22

3.2.7

USB port

22

3.2.8

HACCP logging

22

3.2.9

VideoAssist

22

3.2.10

WaveClean automatic cleaning

23

3.2.11

CombiDoctor (self-diagnostic program)

23

3.3

Operating, control and display element functions

23

3.4

Application

24

3.4.1

Plate capacity during regeneration

24

3.4.2

Loading capacity

25

Directory of contents

4

3.4.3

Temperature standard setting

25

3.4.4

Core temperature standard setting

26

3.5

Chef’s Touch equipment controls

26

3.5.1

Touchscreen operation

28

3.5.2

Display elements

29

4

Putting the unit into service

31

5

Operating the unit

32

5.1

Switching the unit on and off

32

5.1.1

Switching on

32

5.1.2

Switching off

32

5.2

Opening and closing the cooking zone door

33

5.2.1

Opening the single-stage door latch

33

5.2.2

Closing the single stage door latch

33

5.2.3

Opening the two-stage door latch

34

5.2.4

Closing the two-stage door latch

34

5.3

Loading and emptying the unit

35

5.3.1

Loading and emptying

35

5.3.2

Loading and emptying with a tray rack trolley

36

5.3.3

Loading and emptying with a tray trolley

37

5.4

Using the core temperature sensor

39

5.4.1

Measuring with a 4-point core temperature sensor

39

5.4.2

Measuring with a sous-vide core temperature sensor

40

5.4.3

Measuring the core temperature when cooking frozen food

40

5.5

Making the basic settings

41

5.5.1

Opening the Setting menu

41

5.5.2

Retrieving equipment information

42

5.5.3

Setting the date and time

43

5.5.4

Presetting the language selection

44

Directory of contents

5

5.5.5

Activating and cancelling inhibit operation

45

5.6

Basic functions

46

5.6.1

Setting the cooking temperature

46

5.6.2

Setting the cooking time and continuous operation

47

5.6.3

Setting the core temperature

49

5.6.4

Setting the fan speed and direction of rotation

50

5.6.5

Inserting and removing a USB flash drive

50

5.6.6

Exporting the HACCP log

51

5.7

Equipment functions

51

5.7.1

Opening the Equipment function menu

51

5.8

Manual cooking

51

5.8.1

Opening the Manual cooking menu

52

5.8.2

Creating a cooking program

52

5.9

User's own cooking programs

53

5.9.1

Creating a cooking program

53

5.9.2

Saving the cooking program

55

5.9.3

Exporting a cooking program

58

5.10

Automatic cooking (autoChef)

58

5.10.1

Opening the Automatic cooking menu

58

5.10.2

Finding and opening a cooking program

59

5.10.3

Starting the cooking program

60

5.10.4

Ending the cooking program

61

5.10.5

Modifying the cooking program

61

5.10.6

Deleting a cooking program

62

5.10.7

Exporting and importing a cooking program

63

5.11

Pausing and finishing use

64

6

Cleaning and caring for the unit

65

6.1

Preventing corrosion

65

6.2

Remove rust spots

65

Directory of contents

6

6.3

Cleaning the housing

66

6.4

Cleaning the handle, operating elements and operating panel

membrane

66

6.5

Cleaning the touchscreen

67

6.6

Cleaning the door seal

68

6.7

Cleaning the cooking zone door

69

6.7.1

Cleaning the door with hygienic glazing

69

6.8

Cleaning the steam outlet

69

6.9

Cleaning the condensation hood (optional)

70

6.10

Removing calcium deposits from the unit

71

6.11

Cleaning the cooking zone automatically with WaveClean

71

6.11.1

Preparing for cleaning

71

6.11.2

Selecting the cleaning level

72

6.11.3

Inserting the cleaning cartridge

72

6.11.4

Starting automatic cleaning

73

6.11.5

Cancelling automatic cleaning

73

6.11.6

Ending automatic cleaning

73

6.12

Cleaning the cooking zone manually

74

6.12.1

Preparing the cooking zone

74

6.12.2

Starting the cleaning program

74

6.12.3

Spraying the cleaner

75

6.12.4

Allowing the cleaner to act

75

6.12.5

Starting cleaning

75

6.12.6

Rinsing the cooking zone

76

6.12.7

Drying the cooking zone

76

6.13

Swinging the air diverter open and closed

77

6.14

Inspecting the unit

78

6.14.1

Performing a visual inspection

78

6.14.2

Running CombiDoctor (self-diagnostic program)

78

Directory of contents

7

Troubleshooting

80

7.1

Causes of errors and remedies

80

7.2

Nameplate

80

8

Dispose of unit in an environmentally responsible manner

81

1

Introduction

About this manual

8

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.

Introduction

1

About this manual

9

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

1

Introduction

About this manual

10

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.

Introduction

1

Intended use

11

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.

2

Safety information

12

2

Operation

Hot surfaces

Hot liquids

Defective unit

Safety information

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.

▪ First open the cooking zone door slightly and allow the steam to escape.

Then open the cooking zone door completely.

▪ Dry unit completely after cleaning it.

Risk of injury from a defective unit

▪ Disconnect a defective unit from the electric mains.

Safety information

2

13

Fire prevention

Unit on casters

Improper cleaning

▪ Do not operate a defective unit.

▪ Allow only an authorized technician to repair the unit.

Risk of fire from dirt and grease deposits

▪ 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

▪ Move the unit only for cleaning or maintenance.

▪ 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.

Risk of injury from improper cleaning

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

into the cooking zone.

2

Safety information

14

Hygiene

Core temperature

measurement

Improper use

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.

Description of the unit

3

Overview of the unit

15

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

3

Description of the unit

Overview of the unit

16

h

Guide rail for tray rack

(optional)

r

Connection (optional)

i

USB port (covered)

s

Protective cap (optional)

j

Hand shower

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

Description of the unit

3

Features

17

(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

Features

Characteristics

▪ 4-point core temperature sensor

▪ Sous-vide core temperature sensor or a second 4-point core

temperature sensor (optional)

▪ Hand shower

▪ Cooking zone door with hygienic glazing

▪ Single-stage door latch

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

▪ Power optimizing system (optional)

▪ Ethernet connection (optional)

▪ Cooking zone door hinged at right

▪ Cooking zone door hinged at left (optional), not on size 20 floor-standing

units

▪ WaveClean

▪ Barcode scanner (optional)

▪ Steam Exhaust System (SES)

Operating modes

Manual cooking

In the manual cooking mode, individual cooking programs and equipment

functions can be actuated directly. The various cooking modes and

equipment functions can be modified individually.

3

Description of the unit

Features

18

3.2.3

Automatic cooking (autoChef)

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

and adapted as necessary.

Types of cooking

Steaming

Steaming is a cooking mode where the food to be cooked is cooked gently in

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

Combisteaming

Combisteaming is a cooking mode that can be used to cook large roasts,

casseroles and baked goods in a temperature range of 30°C (86°F) to 250°C

(482°F).

Hot air

Hot air is a cooking mode where the food to be cooked is cooked without

additional moisture in a temperature range of 30°C (86°F) to 300°C (572°F).

Perfection (regeneration)

Perfection is a cooking mode that can be used to prepare cooled cooked

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

then keep it warm.

Delta-T cooking

Delta-T cooking is a cooking mode where the cooking temperature depends

on the core temperature of the food being cooked.

The cooking temperature is always higher than the current core temperature

by the set value (Delta-T value, cooking temperature difference). The

resulting cooking time is longer than with other cooking modes.

Delta-T cooking is especially well-suited for general cooking. The food being

cooked remains tender and juicy with little weight loss.

Low-temperature cooking

Low-temperature cooking is a cooking mode where the food to be cooked is

cooked in an especially gentle manner in a temperature range of 30°C

(86°F) to 100°C (212°F).

Description of the unit

3

Features

19

CAUTION

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.

3.2.4

The cooking time is considerably longer than at higher temperatures, but no

supervision is required and the cooking time can be extended considerably

without any loss in quality.

The food being cooked remains tender and juicy with little weight loss.

Baking

Baking is a cooking mode where the food to be cooked is cooked and

browned by hot air in a temperature range of 30°C (86°F) to 220°C (248°F);

this opens up the texture of the food. Humidification and an associated idle

time may precede baking.

Expanded cooking functions

Expanded cooking functions can be used to modify individual cooking steps

for the particular food being cooked.

The following expanded cooking functions are available:

PerfectHold

PerfectHold is a cooking function where the prepared food is held in the unit

in a temperature range of 50°C (122°F) to 100°C (212°F) after the actual

cooking process until it is ready to be served.

Ready2Cook (preheating)

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

temperature is important.

With Ready2Cook, the cooking zone can automatically be heated or cooled

to the correct starting temperature.

Start-time preselection

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

20

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

program selected.

Steam Exhaust System (SES)

This function is activated by default for all cooking programs that have a

cooking time longer than 6 minutes.

The Steam Exhaust System (SES) is activated automatically shortly before

the end of cooking.

After the cooking time, the Steam Exhaust System (SES) extracts the steam

from the cooking zone. It is then possible to open the cooking zone door

without risk of injury.

RackControl

With the expanded cooking function RackControl, different foods such as

potatoes, cauliflower, peas, carrots and meat can be cooked simultaneously

for different times.

RackControl monitors the various cooking times in one process. When one

cooking time has elapsed, a signal sounds and the food being cooked can

be removed. RackControl is ideal for rolling cooking.

FamilyMix

With the expanded cooking function FamilyMix, the appropriate cooking

programs are displayed in the

Automatic cooking (autoChef)

menu for the

currently set cooking mode. The cooking programs displayed have the same

cooking climate and an identical or shorter cooking time. Tapping the

individual suggestions transfers the cooking times for the individual products

to the RackControl function and these can then be started when desired

during the cooking process.

Manual humidification

Manual humidification allows the cooking zone humidity to be increased

during operation.

Manual humidification can be used only in the hot air and Delta-T hot air

cooking modes.

Description of the unit

3

Features

21

3.2.5

140°F

104°F

140°F

248°F

Idle time

With the idle time expanded cooking function, a cooking step can be inserted

during which the heating and the fans are programmed to switch off for a

certain period of time.

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:

▪ 4-point core temperature sensor

or

▪ a second 4-point core temperature sensor (optional)

Core temperature measurement with a 4-point core temperature sensor

or

▪ Sous-vide core temperature sensor (optional)

3

Description of the unit

Features

22

a

Sous-vide core temperature

sensor

b

Foam rubber

3.2.6

3.2.7

3.2.8

3.2.9

Core temperature measurement with sous-vide core temperature sensor

Barcode scanner

The barcode scanner scans the barcode on the packaging of the food to be

cooked and transmits it to the unit. The unit then searches for the

appropriate cooking program for the food to be cooked. If several

appropriate cooking programs are found, they are displayed in a list.

A prerequisite is that the cooking programs are assigned a corresponding

identification when saved.

USB port

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

HACCP logs can be exported via the USB port.

A wireless or corded barcode scanner (optional) can be connected to the

USB port.

HACCP logging

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

The data are exported via the USB port.

VideoAssist

VideoAssist can be used to display videos with additional explanations

regarding operation.

Description of the unit

3

Operating, control and display element functions

23

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

"Automatic cooking" button

▪ Opens the

Automatic

cooking

menu for selection

of programs

"Manual cooking" button

▪ Opens the

Manual cooking

menu for selection of the

cooking modes

"Equipment functions" button

▪ Opens the

Equipment

function

menu for selection

of cleaning and settings

3.2.10

3.2.11

3.3

WaveClean automatic cleaning

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.

CombiDoctor (self-diagnostic program)

CombiDoctor uses a selectable self-diagnostic program to check the

components used for climate control and cleaning.

Operating, control and display element

functions

3

Description of the unit

Application

24

Symbol

Operating and display element

Function

Language selection

button

▪ Indicates that the operating

language for the unit can be

selected here by tapping a

country's flag

Selection and the number of

selectable languages can be

specified in the

Equipment

functions

menu in the settings

field "Languages".

Back

button

▪ Tapping once returns the

user to the previous menu

▪ Tapping twice returns the

user directly to the main

menu

FlexiHelp

button

▪ Displays the help texts for

the active menu or window.

Version

Plate diameter

26 cm (10.24 in)

28 cm (11.02 in)

32 cm (12.1 in)

6.15

30 (11.81)

24 (9.45)

22 (8.66)

6.21

30 (11.81)

24 (9.45)

22 (8.66)

10.15

50 (19.69)

40 (15.75)

10.21

50 (19.69)

40 (15.75)

3.4

3.4.1

Application

Plate capacity during regeneration

Cooking time and cooking temperature depend on the number of plates.

Description of the unit

3

Application

25

Version

Plate diameter

26 cm (10.24 in)

28 cm (11.02 in)

32 cm (12.1 in)

20.15

100 (39.37)

80 (31.5)

20.21

120 (47.24)

80 (31.5)

on

1/1 GN grate

Tray rack or tray

trolley

Version

Max. per tray

(kg) (lbs)

Max. per unit

(kg) (lbs)

6.15

15

33 50

110

6.21

15

33 50

110

10.15

15

33 80

176

10.21

15

33 80

176

20.15

15

33 150

330

20.21

15

33 150

330

Type of cooking

Standard value

(°C) (°F)

Setting range

(°C) (°F)

Change

increments (°C)

Steaming

100

212

0 - 99

86 - 320

1-steps

Combisteaming

150

302

30 - 250

86 - 482

1-steps

Hot air

180

356

30 - 250

86 - 482

1-steps

Regeneration

50

122

30 - 150

86 - 302

1-steps

3.4.2

3.4.3

Loading capacity

Tray rack trolley and tray trolley

Temperature standard setting

The setting range for the cooking zone temperature depends on the type of

cooking.