Henny Penny GSC62, ESC61, GSC61, ESC62, ESC11 Operating Manual
...
Operating manual
SmartCombi
SizeType no. (gas)Type no. (electric)Version
615GSC61XXXXESC61XXXXSmar tCombi
620GSC62XXXXESC62XXXXSmar tCombi
115GSC11XXXXESC11XXXXSmar tCombi
120GSC12XXXXESC12XXXXSmar tCombi
215GSC21XXXXESC21XXXXSmar tCombi
220GSC22XXXXESC22XXXXSmar tCombi
Open out the cover page to see the
controls.
Operating manual
*FM05-061-A* en-US
Smart Combi
™
Global Foodservice Solutions
306173----ABAE6- / 13.10.2009 / TAG-MaBr
Controls
Smart
with
Menu
1
18
16
2
3
4
5
6
7
8
9
10
11
12
13
14
15
17
“Ready2Cook” button10“On/Off” button1
“Cooking time” button11“SmartMenu” button2
“Cooking temperature” button12“Combisteaming” cooking mode
button
3
Multi-function select button13Display4
“Convection” cooking mode button14“Perfection” cooking mode button5
“Steaming” cooking mode button15Multi-function select button6
Set button for the AtmosControl climate control system
16“Core temperature” button7
Set button for the AtmosControl climate control system
17“Start/Stop” button8
ClimaMonitor18“CombiDial”9
Operating manualOperating manual
SmartCombi
™
SmartCombi
™
7Introduction ........................................................1
7Intended use ...................................................................1.1
7About this operating manual .........................................1.2
8Warnings .........................................................................1.3
8Warranty and liability .....................................................1.4
9Signs and symbols .........................................................1.5
10Safety information ..............................................2
14Construction and function ................................3
14Description of the unit ...................................................3.1
17Description of the controls ............................................3.2
17Operating modes ............................................................3.3
18SmartMenu (automatic cooking) ...................................3.4
18Manual cooking ..............................................................3.5
18Steaming ..................................................................................3.5.1
20Combisteaming ........................................................................3.5.2
20Convection ...............................................................................3.5.3
21Perfection (climate and regeneration) ......................................3.5.4
22Delta-T cooking ........................................................................3.5.5
24Low temperature cooking .........................................................3.5.6
26Advanced cooking functions ........................................3.6
26Programmable steaming ..........................................................3.6.1
26Manual steaming ......................................................................3.6.2
26Rest period ...............................................................................3.6.3
26Preset start time .......................................................................3.6.4
27Ready2Cook (prepare for cooking) ..........................................3.6.5
27RackControl .............................................................................3.6.6
27Reduced heat output ................................................................3.6.7
28Add functions .................................................................3.7
28SES steam exhaust system .....................................................3.7.1
28Cycle fan operation ..................................................................3.7.2
28Reduced fan speed ..................................................................3.7.3
29End of step signal ....................................................................3.7.4
29AtmosControl climate control system ..........................3.8
29Core temperature measurement ...................................3.9
29HACCP log ......................................................................3.10
31WaveClean automatic cleaning system ........................3.11
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31USB interface ....................................................................3.12
32Operation ...............................................................4
32
Opening and closing cooking chamber door (tabletop
units) ..................................................................................
4.1
32Opening the cooking chamber door ............................................4.1.1
32Closing the cooking chamber door .............................................4.1.2
33
Opening and closing cooking chamber door (floor
standing units) ..................................................................
4.2
33Opening the cooking chamber door ............................................4.2.1
33Closing the cooking chamber door .............................................4.2.2
34Filling and emptying the unit (tabletop unit) ..................4.3
34Filling and emptying the unit (with loading trolley) ......................4.3.1
35Filling and emptying the unit (without loading trolley) .................4.3.2
36Filling and emptying the unit (floor standing units) ......4.4
36Switch on/switch off unit ..................................................4.5
36Switching on ...............................................................................4.5.1
36Switching off ...............................................................................4.5.2
37Working with the CombiDial ............................................4.6
37Basic functions .................................................................4.7
37Changing the language ...............................................................4.7.1
37Call up the setup menu and change parameters ........................4.7.2
38Displaying actual temperature values .........................................4.7.3
38Set the cooking temperature .......................................................4.7.4
38Setting the cooking time .............................................................4.7.5
39AtmosControl climate control system (set chamber humidity) ....4.7.6
39Measuring the core temperature .................................................4.7.7
40Connecting the USB memory stick .............................................4.7.8
40Saving the HACCP log ................................................................4.7.9
41Saving error messages ...............................................................4.7.10
41SmartMenu (automatic cooking) .....................................4.8
41Selecting the cooking program ...................................................4.8.1
42Starting the cooking program ......................................................4.8.2
43Ending the cooking program .......................................................4.8.3
43Display last program ...................................................................4.8.4
43Changing the cooking program during operation ........................4.8.5
44Save changed program ...............................................................4.8.6
44Create your own cooking programs ............................................4.8.7
45Entering a cooking program (example) .......................................4.8.8
45Copying a cooking program ........................................................4.8.9
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46Locking and releasing the SmartMenu program memory ........4.8.10
47Saving SmartMenu cooking programs .....................................4.8.11
47Loading SmartMenu cooking programs ...................................4.8.12
48Manual cooking ..............................................................4.9
48Starting the steaming process .................................................4.9.1
48Start Combisteaming ...............................................................4.9.2
49Starting the convection cooking mode .....................................4.9.3
49Starting perfection mode (climate and regeneration) ...............4.9.4
50Start Delta-T cooking ...............................................................4.9.5
50Starting low temperature cooking ............................................4.9.6
51Advanced cooking functions ........................................4.10
51Programmable steaming ..........................................................4.10.1
52Manual steaming ......................................................................4.10.2
52Setting the rest period ..............................................................4.10.3
53Setting the preset start time .....................................................4.10.4
53Starting Ready2Cook (prepare for cooking) ............................4.10.5
54Working with RackControl ........................................................4.10.6
55Reduced heat output ................................................................4.10.7
56Add functions .................................................................4.11
56Activate/deactivate add functions .............................................4.11.1
56Modify add function ..................................................................4.11.2
56Reducing the fan speed ...........................................................4.11.3
56Activating the end-of-step signal ..............................................4.11.4
57Changing standard settings ..........................................4.12
57Set service interval water volume ............................................4.12.1
58Standard settings ...........................................................4.13
62Cleaning ..............................................................5
62Automatic cleaning WaveClean .....................................5.1
62Preparing the cooking chamber ...............................................5.1.1
62Selecting the WaveClean level .................................................5.1.2
63Using the WaveClean cartridge ................................................5.1.3
64Start WaveClean ......................................................................5.1.4
64Ending WaveClean ...................................................................5.1.5
64Cancelling WaveClean .............................................................5.1.6
65WaveClean faults .....................................................................5.1.7
66System-supported manual cleaning .............................5.2
66Preparing the cooking chamber ...............................................5.2.1
66Start cleaning program .............................................................5.2.2
67Spraying cleaning solution .......................................................5.2.3
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67Let the cleaner work ...................................................................5.2.4
67Cleaning ......................................................................................5.2.5
68Rinsing out ..................................................................................5.2.6
68Cleaning the door seal ................................................................5.2.7
68Drying .........................................................................................5.2.8
69General cleaning ...............................................................5.3
69Cleaning the outside of the housing ...........................................5.3.1
69Cleaning the cooking chamber ...................................................5.3.2
69Cleaning the door seal ................................................................5.3.3
70Cleaning the cooking chamber door ...........................................5.3.4
71Cleaning the steam outlet port ....................................................5.3.5
71Descaling ....................................................................................5.3.6
72Removing the ventilation plate ........................................5.4
72Removing the ventilation plate (table top models) ......................5.4.1
72Removing the ventilation plate (floor standing units) ..................5.4.2
74Faults .....................................................................6
74Correcting faults ...............................................................6.1
74Resetting the control electronics ....................................6.2
75Cause of errors and troubleshooting ..............................6.3
77Limited Warranty ...................................................7
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Contents
1 Introduction
1.1 Intended use
Henny Penny combisteamers are solely intended to be used for
commercial purposes, especially in commercial kitchens.
The unit may only be used for cooking food and only with the correct
racks, containers, baking sheets, rack trolleys and slide-in units.
The unit may only be used with the purest quality drinking water for
producing steam; if necessary, in combination with a water preparation
system.
It is not permitted to use the unit for the following purposes, among
others:
●
As a dishwasher
●
As a storage container
●
As a smoking oven
●
Drying towels, paper or dishes
●
Heating acids, brines or other chemicals
●
Heating closed containers (e.g. tinned food)
●
Heating inflammable liquids
●
Melting fats or salts
●
Heating rooms
●
Deep frying
●
Cleaning air filters
●
Operation without slide-in rails/trolley
1.2 About this operating manual
This operating manual is part of the equipment and contains information
required by the persons operating the unit to enable them to operate
it safely, for cleaning and looking after the unit and for handling faults.
●
The employees engaged to perform any tasks with the unit must
have read the operating manual, especially the section “Safety
information”, before beginning work.
●
Keep this operating manual stored safely during the life of the unit.
●
Make sure that this operating manual is constantly available for
the staff at the place where the unit is used.
●
Supply this operating manual to any subsequent owner or user of
the unit.
●
Include any supplements received from the manufacturer.
●
Supplement the instructions, including supervisory or notification
requirements, to take account of special operational circumstances
e.g. work organisation, workflows or deployed staff.
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Introduction
SmartCombi
™
Target group
●
This operating manual is intended for employees who are responsible
for operating, cleaning and looking after the unit as well as handling
faults.
●
Repairs to the unit may only be carried out by specially trained
technical staff.
●
Adults may not use the unit without supervision if
-
they are unable to do so due to their physical, sensory or mental
capabilities,
-
they do not have the knowledge and experience required to
operate the unit safely and in the manner intended.
1.3 Warnings
Warnings are indicated with a pictogram and a signal word.
The type and source of the risk as well as the consequences are described
together with instructions for avoiding the danger. The meanings of the
pictograms and signal words used are explained in section “Signs and
symbols” (see Chapter “Signs and symbols”, Page 9).
1.4 Warranty and liability
The unit may not be modified or technically changed.
All guarantees or warranties cease to exist if technical changes are made.
Furthermore, the safety of the unit is no longer guaranteed.
Claims for warranty or liability for damages to persons or property are
excluded if they arise from one or more of the following causes:
●
Improper use of the unit
●
Incorrect installation, commissioning, operation or servicing of the
unit
●
Technical changes to the unit without the binding agreement of the
manufacturer
●
Use of spare parts or accessories not approved by Henny Penny
●
Faults resulting from the failure to comply with these operating
instructions
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Introduction
1.5 Signs and symbols
DANGER
Imminent danger
→
Non-compliance poses a threat of death or serious injury.
WARNING
Possible danger
→
Non-compliance may pose a threat of death or serious injury.
CAUTION
Dangerous situation
→
Non-compliance may result in slight injuries.
CAUTION
Dangerous situation
→
Non-compliance may result in equipment damage.
NOTICE
Provides helpful information regarding use.
ExplanationMeaningSymbol
These must be fulfilled before you can
follow the instructions.
RequirementsRequirements
An action is required here.Instruction, single
step
Instructions must be followed in the
order given.
Instruction, multiple steps
1.
2.
Emphasises the name of the controlControlOn/Off
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Global Foodservice Solutions
Introduction
SmartCombi
™
2 Safety information
Henny Penny appliances comply with the relevant safety standards.
However, this does not exclude all possible dangers from arising, e.g.
due to improper use.
Therefore, when installing and operating the unit, the operating personnel
must be familiar with and observe local regulations, including BGR 111
“Working in catering kitchens”.
The following safety measures must also be observed:
WARNING
Possible danger
→
Non-compliance may pose a threat of death or serious injury.
Electricity Risk of electric shock
●
The cover of the housing may only be opened by specially trained
technical staff.
●
Repairs to the unit and to the mains power supply may only be carried
out by specially trained technical staff.
●
Disconnect the unit from the power supply before opening the cover
of the housing.
●
Do not operate the unit when the housing cover is open.
Gas Risk of explosion due to escaping gas
●
If you smell gas:
-
Shut off the gas supply.
-
Ensure the area is adequately ventilated.
-
Do not activate any switches or use any electrical devices.
-
Do not use any open flames.
-
Notify the gas supply company and/or fire department. Use a
telephone that is outside the installation site.
●
In the event of fire
-
Shut off the gas supply.
-
Put out the fire with a fire extinguisher (class F or ABC powder)
or fire blanket, never with water.
Soiled and greasy films Risk of fire due to soiled and greasy films
●
Clean the unit after each use.
●
Observe the instructions regarding cleaning.
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Safety information
Hot surfaces, steam and
liquids
Risk of burns due to hot surfaces
●
Wear insulated protective gloves during operation.
●
Always open the door of the cooking chamber wide enough and
let it lock in place.
●
Allow surfaces to cool before cleaning.
●
Do not touch the interior of the unit or the inside of the cooking
chamber door immediately after use.
Risk of burns due to hot steam
●
Only open the door of the cooking chamber slightly at first to allow
the steam to escape. Then open the door fully.
●
Do not look into the steam outlet ports.
●
Do not hold your hand over the steam outlet ports.
Risk of burns due to hot liquids
●
Keep the door of the cooking chamber closed during the cleaning
program.
●
Do not insert containers with liquids to be cooked above eye-level.
●
When transporting food items, use a heat-resistant container with
handles and sealable lid.
●
Secure loading/rack trolleys against tipping over.
Rotating fan Risk of crushing fingers
●
Do not operate the unit without the ventilation plate.
Damaged windows Risk of injury due to glass splinters
●
Do not operate the unit if the windows are damaged.
●
Do not operate the unit if the cooking chamber lighting is defective.
●
Dispose of foods spoiled by glass splinters.
Cleaning Risk of burns caused by cleaning agents
●
Wear protective gloves and glasses when using caustic cleaning
agents.
●
Observe the information provided by the manufacturer of the
cleaning agent.
●
Store WaveClean and rinsing agent cartridges out of the reach of
children.
●
Observe the instructions for the storage of WaveClean and rinsing
agent cartridges.
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Safety information
SmartCombi
™
CAUTION
Dangerous situation
→
Non-compliance may result in equipment damage.
Core temperature
measurement
Do not overheat the core temperature sensor
●
Do not heat the core temperature sensor with a lighter or similar
object.
Incorrect handling Equipment damage due to incorrect handling
●
To avoid damaging the electronics, do not operate the unit if the
controls are damaged.
●
To avoid moisture penetrating the unit, do not operate if the door
seals are damaged.
Cleaning Equipment damage due to incorrect cleaning
●
Do not cool the cooking chamber abruptly after use (e.g. with a
hand-held rinsing head).
●
Do not clean the unit with a high-pressure cleaner.
●
Do not clean the surfaces with abrasive cleaners, scouring pads or
chemically aggressive cleaners.
●
Observe the reaction times for cleaning agents.
●
Clean the unit regularly.
●
Keep the cooking chamber free of scale.
●
For “WaveClean” automatic cleaning, only use the two-in-one original
cartridges.
●
Remove all GN containers and accessories from the cooking chamber
before cleaning.
Improper use Damage to equipment due to improper use
●
Do not operate the unit at continually high temperatures.
●
Do not operate the unit at temperatures below 4 °C (39.2 °F).
●
Remove the core temperature sensor before removing the food item.
●
Replace the core temperature sensor back in its holder after use.
●
Only connect USB memory sticks based on flash memory.
Do not connect USB printers, external hard disks, WLAN, UMTS or
Bluetooth adapters or any other USB devices.
●
Do not connect PCs or notebooks.
●
Do not use force to insert USB memory sticks.
●
Insert the USB memory stick before reading/writing data and only
remove it once the data has been completely transferred.
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Safety information
NOTICE
Provides helpful information regarding use.
Handling foodstuffs Provisions governing foodstuffs
●
For the function “Preset start time”, observe the provisions regarding
foodstuffs.
13Operating manual
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Safety information
SmartCombi
™
3 Construction and
function
3.1 Description of the unit
1
2
4
3
5
6
7
8
9
10
1
2
4
3
5
6
7
8
9
Figure 1: Sizes 615 and 620, left: gas, right: electric
Data interface (concealed)6Cooking chamber door1
Height-adjustable feet7Insulated window2
Air intake port for the cooking
chamber
8Controls3
Steam outlet port9Door handle4
Flue outlet10Hand-held rinsing head5
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SmartCombi
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Construction and function
1
2
4
3
5
6
7
8
1
2
4
3
5
6
7
8
9
9
10
Figure 2: Sizes 115 and 120, left: gas, right: electric
Data interface (concealed)6Cooking chamber door1
Height-adjustable feet7Insulated window2
Air intake port for the cooking
chamber
8Controls3
Steam outlet port9Door handle4
Flue outlet10Hand-held rinsing head5
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Construction and function
SmartCombi
™
1
2
4
3
5
6
7
8
9
11
10
12
1
2
4
3
5
6
7
8
10
9
Figure 3: Sizes 215 and 220, left: gas, right: electric
Data interface (concealed)7Cooking chamber door1
Height-adjustable feet8Insulated window2
Air intake port for the cooking
chamber
9Controls3
Steam outlet port10Door handle4
Flue outlet (lower burner)11Hand-held rinsing head5
Flue outlet (upper burner)12Rails for rack trolley6
Figure 4: Rack trolley (for sizes 215 and 220)
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SmartCombi
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Construction and function
3.2 Description of the controls
NOTICE
Open out the front cover to see the controls.
DescriptionControl
Display for the SmartMenu cooking categories
Chamber humidity display
ClimaMonitor
Display of temperatures and cooking times
Menu navigation display
Selection of SmartMenu cooking categories
Anzeige
Call up “Combisteaming” cooking modeCooking mode button “Comb-
isteaming”
Call up “Perfection” (climate and regeneration) cooking mode
Cooking mode button “Perfection”
Call up “Convection” cooking modeCooking mode button “Convection”
Call up “Steaming” cooking modeCooking mode button “Steaming”
Call up various functions
The multi-function display (4) shows the
respectively assigned function
Multi-function select button
Increase or decrease cooking chamber
humidity
Set button for the AtmosControl climate control system
Switch on/off“On/Off” button
Call up SmartMenu (automatic cooking)“SmartMenu” button
Start/stop operation“Start/Stop” button
Call up the “core temperature measurement” function
“Core temperature measurement”
button
Start the “Ready2Cook” function (prepare
for cooking)
“Ready2Cook” button
Display and change cooking time“Cooking time” button
Display and change cooking temperature“Cooking temperature” button
Navigation in menus
Selection of values
“CombiDial”
3.3 Operating modes
The unit has two operating modes:
●
SmartMenu (automatic cooking)
●
Manual cooking
You can use different cooking methods in both of these operating
modes.
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Construction and function
SmartCombi
™
Advanced cooking functions and add functions allow you to adjust the
cooking processes individually.
Cooking modes
●
Steaming
●
Combisteaming
●
Convection
●
Perfection (climate and regeneration)
●
Delta-T cooking
●
Low temperature cooking
Advanced cooking
functions
●
Programmable steaming
●
Manual steaming
●
Rest period
●
Preset start time
●
Ready2Cook (prepare cooking)
●
Reduced heat output
●
RackControl
Add functions
●
SES steam exhaust system
●
Cycle fan operation
●
Reduced fan speed
●
End of step signal
3.4 SmartMenu (automatic cooking)
The SmartMenu operating mode is the function for automatic cooking.
The SmartMenu cooking program was developed by Henny Penny chefs,
however, it can be individually adapted.You can also create new
SmartMenu programs.
3.5 Manual cooking
3.5.1 Steaming
With the Steaming cooking mode, you can blanch, steam, steep, boil,
preserve and poach.
There are three steaming methods:
●
Soft Steaming: 30 °C (86 °F) to 99 °C (210.2 °F)
●
Steaming: 100 °C (212 °F)
●
Express Steaming: 101 °C (213.8 °F) to 130 °C (266 °F)
Benefits
●
Fast production of dishes that are firm to the bite with a good colour
and an intensive natural flavour.
●
Vitamins and minerals are retained.
●
Flavours are not transferred. The food retains its taste and aroma;
mixed loads are possible.
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SmartCombi
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Construction and function
●
Less seasoning, fats and salt needed.
Tips
●
Use perforated GN containers with a depth of 40–65 mm. These
allow for short cooking times and avoid the food underneath being
overcooked.
●
Break up lumps of ice when using frozen foodstuffs so that all the
food will be heated evenly.
●
Chill vegetables quickly after steaming, add butter and season.
●
Use stock for vegetable bundles. Steam the vegetables in
perforated GN containers and catch the stock in unperforated
containers.
●
Steam long grain rice in unperforated containers.
Use 1½ parts of cold water or cold stock to 1 part of rice.
●
Steam hard wheat pasta in unperforated containers.
Use at least 5 parts of water for 1 part of pasta.
●
Steam large and small dumplings in perforated containers lined
with baking paper.
Uncover immediately after cooking.
If necessary, keep them warm in water thickened with starch.
●
Sprinkle potatoes with fine grained salt and mix immediately before
steaming.
Alternatively, place potatoes in salt water for 15 minutes.
Soft steaming
Steaming at temperatures between 30 °C (86 °F) and 99 °C (210.2 °F)
is called Soft steaming.
You can use soft steaming to prepare dishes especially gently, to swell
grains or to cook ham or sausages.
NOTICE
Cooking time is longer than with steaming or express steaming.
Benefits
●
Less weight loss with meat and sausages.
●
Burst skin or gut is avoided when scalding or heating sausages.
●
Optimal food quality with delicate dishes such as terrines, jellies,
flans, forcemeat dumplings, creme caramel or diet meals.
●
Good when using vacuum pouches with the sous vide process.
●
Egg white sets optimally thanks to the precise cooking temperature
and doesn't run out of the food.
Tips
●
Allow yeast doughs for bread, buns or pastries to rise at a
temperature of 32 °C (89.6 °F).
●
When preparing poached trout, pour vinegar or wine over the fish.
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Construction and function
SmartCombi
™
Express steaming
Steaming at temperatures between 101 °C (213.8 °F) and 130 °C (266 °F)
is called Express steaming.
Express steaming is suitable for foods that are not damaged easily such
as jacket potatoes, beetroot, swede, pulses and cabbage.
Benefits The cooking time is reduced by about 10% as compared to the “Steaming”
cooking mode.
Tips
●
Set the cooking temperature between 105 °C (221 °F) and 110 °C
(230 °F) for small loads.
●
If the unit is fully loaded, set the temperature between 110 °C (230 °F)
and 130 °C (266 °F).
3.5.2 Combisteaming
The Combisteaming cooking mode is especially suitable for large roasting
joints, casseroles and baked foods.
Benefits
●
Optimal cooking chamber climate: the food does not dry out.
●
Very fast cooking with minimum weight loss.
●
Flavours are not transferred. The food retains its taste and aroma;
mixed loads are possible.
●
Foods such as yeast-based doughs rise optimally when baking.
●
The steam closes the pores of large roasting joints immediately;
searing is not necessary.
Tips
●
Preheat unit for at least 10–15 minutes.
●
Reduce cooking temperature by 20–30 % compared to other cooking
methods.
●
Food starts to brown at a cooking temperature of 120 °C (248 °F)
and above.
The higher the set cooking temperature, the greater the food's weight
loss but the more intensive the level of browning.
●
Place roast joints on racks.The pores of the joint will be closed from
all sides, the joints do not have to be turned over.
●
Place a drip tray underneath the rack holding the joints for gravy or
drippings. Place bones, roast vegetables and seasonings in the drip
tray and pour water or stock over them.
3.5.3 Convection
The Convection cooking mode is especially suitable for products that
don't need any additional humidity.
Benefits
●
Large capacity.
●
Even cooking results thanks to auto-reverse fan.
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Construction and function
●
Up to 95 % less fat required as with other cooking modes.
Tips
●
Preheat unit for at least 10–15 minutes.
●
Food starts to brown at a cooking chamber temperature of 120 °C
(248 °F) and above.
The higher the set cooking chamber temperature, the greater the
food's weight loss but the more intensive the level of browning.
●
To produce crumbed dishes, use convenience products that are
suitable for convection or crumbed products with browning fats.
3.5.4 Perfection (climate and regeneration)
With the perfection cooking mode, food can be regenerated in perfect
quality on plates, platters or in GN containers.
Benefits
●
Production and presentation of meals in quiet, slack periods: for
banquets, you can regenerate as many plates as you wish on
demand.
●
No loss of quality due to keeping prepared meals warm.
●
Optimal cooking chamber climate: the food does not dry out.
●
No condensation or dry edges on the plates.
Tips
●
Preheat the unit then fill it quickly. In this way, the prewarmed air
remains in the cooking chamber.
●
Large thick foods such as dumplings, roulades or casseroles need
more time to regenerate: slice up thick components.
●
Individually arrange meal components evenly on the plate. Keep
overlaps to a minimum and avoid different heights when arranging.
●
Only add sauces to the plates after regeneration is completed.
●
Place fish and meat on a raised bed so that they will be regenerated
evenly and not stick to the plate.
●
Meat should be pre-cooked precisely to the minute if it is to be
served medium after regenerating.
●
Season vegetables, rice and pasta and add fat before regenerating.
●
Use thermo covers and multiple banquet trolleys if the meals are
to be transported over a long distance and for large banquets.
Warm the thermo covers before use.
Plates can only be kept warm for a maximum of 20 minutes.
Regenerate further batches during this time: in this way you can
serve the meals to your guests at the same time.
●
To reduce cooking time, use portioned GN containers with lids for
regenerating foods that are already portioned.
●
Regeneration time and regeneration temperature are dependent
on the number of plates (see table “Plate capacities” and table
“Regeneration temperatures and times”).
21Operating manual
Global Foodservice Solutions
Construction and function
SmartCombi
™
∅ 32 cm (12.6")∅ 28 cm (11")∅ 26 cm (10.2")
Size
222430615
222430620
404050115
404050120
8080100215
80120120220
(plate rack frame or
rack trolley)
On slide-in racks (1/1 unit with special
FlexiRack racks)
Table 1: Plate capacities
Regeneration timeRegeneration temperatureSize
4–8 minutes120 °C (248 °F)–130 °C (266 °F)615
4–8 minutes120 °C (248 °F)–130 °C (266 °F)620
4–8 minutes120 °C (248 °F)–130 °C (266 °F)115
4–8 minutes120 °C (248 °F)–130 °C (266 °F)120
6–10 minutes120 °C (248 °F)–130 °C (266 °F)215
6–10 minutes120 °C (248 °F)–130 °C (266 °F)220
Table 2: Regeneration temperatures and times
3.5.5 Delta-T cooking
With Delta-T cooking, the cooking temperature depends on the core
temperature of the food being cooked. Cooking times with Delta-T cooking
are longer than with other cooking modes.You can make good use of
slack periods by using the additional “preset start time” function.
With Delta-T cooking, the cooking temperature is always higher than the
actual core temperature of the food being cooked.This difference is a
previously set value (Delta-T value).
The formula is:
current core temperature + Delta-T value = cooking temperature
Since the core temperature of the food being cooked is needed, you must
use the core temperature sensor with Delta-T cooking.
Global Foodservice Solutions
Operating manual22
SmartCombi
™
Construction and function
T
t
T
t
1
t
0
1
2
Delta-T value
ΔT
Timet
Target core temperature1Cooking process beginst
0
Target core temperature
reached
2Cooking process endst
1
TemperatureT
NOTICE
The higher the cooking temperature, the greater the food's weight
loss but the more intensive the level of browning.
The Delta-T value should always be at least 10 °C (50 °F) to avoid
very long cooking times.
Target core temperat-
ure
Delta-T valueCooking mode
21 °C (69.8 °F)–99 °C
(210.2 °F)
1 °C (33.8 °F)–31 °C
(87.8 °F)
Steaming
1 °C (33.8 °F)–151 °C
(303.8 °F)
Combisteaming
1 °C (33.8 °F)–201 °C
(393.8 °F)
Convection
Table 3: Possible Delta-T values, depending on cooking mode
23Operating manual
Global Foodservice Solutions
Construction and function
SmartCombi
™
Target core temperatureDelta-T valueLarge roasting joint
48 °C (118.4 °F)–58 °C
(136.4 °F)
50 °C (122 °F)–55 °C
(131 °F)
Roast beef
50 °C (122 °F)–60 °C
(140 °F)
50 °C (122 °F)–60 °C
(140 °F)
Fillet of beef
78 °C (172.4 °F)50 °C (122 °F)–70 °C
(158 °F)
Roast veal
78 °C (172.4 °F)50 °C (122 °F)–70 °C
(158 °F)
Neck of pork
78 °C (172.4 °F)50 °C (122 °F)–60 °C
(140 °F)
Boiled ham
Table 4: Recommended cooking temperatures for large roasting joints
3.5.6 Low temperature cooking
The Low temperature cooking mode is especially suitable for dark
meats.
The raw weight of large roasting joints is almost fully retained thanks to
the especially gentle cooking process (temperature range of60 °C
(140 °F)–100 °C (212 °F)); cooking losses are minimal.
To avoid crusts forming, the AtmosControl climate control system
optimises the cooking chamber climate and the fan operates in cycle
mode.
The benefits are:
●
Reduced dehydration
●
Even cooking
●
Reduced crust formation
To obtain a crisp crust, sear with higher temperatures in a previous
cooking step.
●
Food can be kept warm without the surface becoming dry.
Low temperature cooking consists of two cooking steps: searing and the
actual low-temperature cooking step.
NOTICE
The chamber temperature should be only slightly, but at least 5 °C (41
°F), above the target core temperature for the food to be cooked. If the
difference between chamber temperature and core temperature is less
than 5 °C (41 °F), it is possible that the target core temperature will not
be reached.
The higher the cooking chamber temperature, the greater the food's
cooking loss but the more intensive the level of browning.
Global Foodservice Solutions
Operating manual24
SmartCombi
™
Construction and function
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