Henny Penny FSE-605 Installation Manual
OPERATOR’S
MANUAL
FlexFusionTM ELECTRIC SPACE$AVER PLUS COMBI
MODEL
FSE-605
FSE-610
REGISTER WARRANTY ONLINE AT WWW.HENNYPENNY.COM
REGISTER WARRANTY ONLINE AT WWW.HENNYPENNY.COM
Read instructions before operating the appliance
Operating and display elements
2
a
On Off "I O"
button
f
"Manual cooking" button
b
Back
button
g
"Equipment functions" button
c
Information bar
h
"Automatic cooking" button
d
Help
button
i
Operating element with
touchscreen
e
Language selection
button
Operating and display elements
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
16
3.1
Overview of the unit
16
3.2
Features
17
3.2.1
Characteristics
17
3.2.2
Operating modes
17
3.2.3
Types of cooking
17
3.2.4
Expanded cooking functions
19
3.2.5
Core temperature measurement
20
3.2.6
Barcode scanner
21
3.2.7
USB port
21
3.2.8
HACCP logging
21
3.2.9
VideoAssist
22
3.2.10
WaveClean automatic cleaning
22
3.2.11
CombiDoctor (self-diagnostic program)
22
3.3
Operating, control and display element functions
22
3.4
Application
23
3.4.1
Plate capacity during regeneration
23
3.4.2
Temperature standard setting
23
3.4.3
Core temperature standard setting
24
3.5
Chef’s Touch equipment controls
24
Table of Contents
4
3.5.1
Touchscreen operation
26
3.5.2
Display elements
27
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
Open
33
5.2.2
Close
33
5.3
Loading and emptying the unit
34
5.3.1
Loading
34
5.3.2
Emptying
34
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 the core temperature when cooking frozen food
36
5.5
Making the basic settings
36
5.5.1
Opening the Setting menu
36
5.5.2
Retrieving equipment information
38
5.5.3
Setting the date and time
38
5.5.4
Presetting the language selection
39
5.5.5
Activating and cancelling inhibit operation
40
5.6
Basic functions
41
5.6.1
Setting the cooking temperature
41
5.6.2
Setting the cooking time and continuous operation
42
5.6.3
Setting the core temperature
44
5.6.4
Setting the fan speed and direction of rotation
45
5.6.5
Inserting and removing a USB flash drive
45
5
5.6.6
Exporting the HACCP log
46
5.7
Equipment functions
46
5.7.1
Opening the Equipment function menu
46
5.8
Manual cooking
46
5.8.1
Opening the Manual cooking menu
47
5.8.2
Creating a cooking program
47
5.9
User's own cooking programs
48
5.9.1
Creating a cooking program
48
5.9.2
Saving the cooking program
50
5.9.3
Exporting a cooking program
53
5.10
Automatic cooking (autoChef)
53
5.10.1
Opening the Automatic cooking menu
53
5.10.2
Finding and opening a cooking program
54
5.10.3
Starting the cooking program
55
5.10.4
Ending the cooking program
56
5.10.5
Modifying the cooking program
57
5.10.6
Deleting a cooking program
58
5.10.7
Exporting and importing cooking programs
58
5.11
Pausing and finishing use
60
6
Cleaning and caring for the unit
61
6.1
Preventing corrosion
61
6.2
Remove rust spots
61
6.3
Cleaning the housing
62
6.4
Cleaning the door handle, operating elements and control panel
62
6.5
Cleaning the touchscreen
63
6.6
Cleaning the door seal
64
6.7
Cleaning the cooking zone door
64
6.8
Cleaning the steam outlet
65
6
6.9
Removing calcium deposits from the unit
65
6.10
Cleaning the cooking zone automatically with WaveClean
66
6.10.1
Preparing for cleaning
66
6.10.2
Selecting the cleaning level
66
6.10.3
Inserting the cleaning cartridge
67
6.10.4
Starting automatic cleaning
67
6.10.5
Cancelling automatic cleaning
68
6.10.6
Ending automatic cleaning
68
6.11
Cleaning the cooking zone manually
68
6.11.1
Preparing the cooking zone
68
6.11.2
Starting the cleaning program
69
6.11.3
Spraying the cleaner
69
6.11.4
Allowing the cleaner to act
69
6.11.5
Starting cleaning
69
6.11.6
Drying the cooking zone
69
6.12
Rinsing the cooking zone door with AutoShower
70
6.12.1
Starting AutoShower
70
6.12.2
Stopping AutoShower
71
6.13
Removing and installing the air diverter
71
6.14
Inspecting the unit
72
6.14.1
Performing a visual inspection
72
7
Troubleshooting
73
7.1
Emergency mode
73
7.2
Causes of errors and remedies
73
7.3
Running CombiDoctor (self-diagnostic program)
74
7
7.4
Nameplate
75
8
Dispose of unit in an environmentally responsible manner
76
9
Manufacturer's declaration
76
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 specified sequence.
Result of an action performed.
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
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.
▪ 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.
Safety information
2
13
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 deposits
▪ Clean the unit when finished using it.
▪ Do not use the unit as a deep fat fryer.
Risk of fire from overheating
▪ 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.
2
Safety information
14
Hygiene
Core temperature
measurement
Improper use
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.
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 (392°F).
▪ Remove the core temperature sensor before the cooked food is
removed.
Safety information
2
15
▪ Insert the core temperature sensor back into the holder after use.
3
Description of the unit
Overview of the unit
16
a
Operating control
h
Core temperature sensor
(covered)
b
Support rack
i
USB port (covered)
c
Insulated window
j
Frame foot (adjustable)
d
Cooking zone door
k
Base frame (optional)
e
Door handle
l
Housing
f
Discharge chute, door
m
Steam outlet connection fitting
g
Discharge chute, unit
n
Air intake connection fitting
3
3.1
Description of the unit
Overview of the unit
SpaceSaver with base frame
Description of the unit
3
Features
17
3.2
3.2.1
3.2.2
3.2.3
Features
Characteristics
▪ 1-point core temperature sensor
▪ 4-point core temperature sensor (optional)
▪ Cooking zone door with hygienic glazing
▪ Single-stage door latch
▪ Power optimisation system (optional)
▪ Cooking zone door hinged at right
▪ Cooking zone door hinged at left (optional)
▪ WaveClean
▪ AutoShower
▪ Barcode scanner (optional)
▪ Steam Exhaust System (SES)
Operating modes
Manual cooking
In the Manual cooking mode, individual cooking modes and equipment
functions can be actuated directly. The various cooking modes and
equipment functions can be modified individually.
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).
3
Description of the unit
Features
18
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).
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 (428°F);
this opens up the texture of the food. Humidification and an associated idle
time may precede baking.
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
Start time delay
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 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.
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.
The prepared food to be cooked 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.
3
Description of the unit
Features
20
3.2.5
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.
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.
The info step can be used to display addition information while a cooking
program is running.
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.
Description of the unit
3
Features
21
3.2.6
3.2.7
3.2.8
140°F
104°F
176°F
248°F
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)
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 cooling programs run are recorded in the HACCP log.
The data are exported via the USB port.
3
Description of the unit
Operating, control and display element functions
22
NOTICE
To see the operating and display elements, fold out the page.
Symbol
Operating and display element
Function
On Off "I O"
button
▪ Switch unit on "I"
▪ "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
3.2.9
3.2.10
3.2.11
3.3
VideoAssist
VideoAssist can be used to display videos with additional explanations
regarding operation.
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
Description of the unit
3
Application
23
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
"Languages" settings field.
Back
button
▪ Tapping once returns the
user to the previous menu
▪ Tapping twice returns the
user directly to the main
menu
Help
button
▪ Displays the help texts for
the active menu or window.
Version
Plate diameter
26-32 cm (10.2-12.6 in)
6.10
12
6.23
6
3.4
3.4.1
3.4.2
Application
Plate capacity during regeneration
Cooking time and cooking temperature depend on the number of plates.
Temperature standard setting
The setting range for the cooking zone temperature depends on the type of
cooking.
3
Description of the unit
Chef’s Touch equipment controls
24
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
Type of cooking
Standard value
(°C) (°F)
Setting range
(°C) (°F)
Change
increments (°C)
Steaming
70
158
0 - 99
32-210
1-steps
Combisteaming
70
158
0 - 99
32-210
1-steps
Hot air
70
158
0 - 99
32-210
1-steps
Regeneration
50
158
20 - 99
68-210
1-steps
3.4.3
3.5
Core temperature standard setting
The setting range for the core temperature depends on the type of cooking.
Chef’s Touch equipment controls
Main menu
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