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Henny Penny FM05-061-A manuale d’uso - BKManuals

Henny Penny FM05-061-A manuale d’uso

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Un buon manuale d’uso

Le regole impongono al rivenditore l'obbligo di fornire all'acquirente, insieme alle merci, il manuale d’uso Henny Penny FM05-061-A. La mancanza del manuale d’uso o le informazioni errate fornite al consumatore sono la base di una denuncia in caso di inosservanza del dispositivo con il contratto. Secondo la legge, l’inclusione del manuale d’uso in una forma diversa da quella cartacea è permessa, che viene spesso utilizzato recentemente, includendo una forma grafica o elettronica Henny Penny FM05-061-A o video didattici per gli utenti. La condizione è il suo carattere leggibile e comprensibile.

Che cosa è il manuale d’uso?

La parola deriva dal latino "instructio", cioè organizzare. Così, il manuale d’uso Henny Penny FM05-061-A descrive le fasi del procedimento. Lo scopo del manuale d’uso è istruire, facilitare lo avviamento, l'uso di attrezzature o l’esecuzione di determinate azioni. Il manuale è una raccolta di informazioni sull'oggetto/servizio, un suggerimento.

Purtroppo, pochi utenti prendono il tempo di leggere il manuale d’uso, e un buono manuale non solo permette di conoscere una serie di funzionalità aggiuntive del dispositivo acquistato, ma anche evitare la maggioranza dei guasti.

Quindi cosa dovrebbe contenere il manuale perfetto?

Innanzitutto, il manuale d’uso Henny Penny FM05-061-A dovrebbe contenere:
- informazioni sui dati tecnici del dispositivo Henny Penny FM05-061-A
- nome del fabbricante e anno di fabbricazione Henny Penny FM05-061-A
- istruzioni per l'uso, la regolazione e la manutenzione delle attrezzature Henny Penny FM05-061-A
- segnaletica di sicurezza e certificati che confermano la conformità con le norme pertinenti

Perché non leggiamo i manuali d’uso?

Generalmente questo è dovuto alla mancanza di tempo e certezza per quanto riguarda la funzionalità specifica delle attrezzature acquistate. Purtroppo, la connessione e l’avvio Henny Penny FM05-061-A non sono sufficienti. Questo manuale contiene una serie di linee guida per funzionalità specifiche, la sicurezza, metodi di manutenzione (anche i mezzi che dovrebbero essere usati), eventuali difetti Henny Penny FM05-061-A e modi per risolvere i problemi più comuni durante l'uso. Infine, il manuale contiene le coordinate del servizio Henny Penny in assenza dell'efficacia delle soluzioni proposte. Attualmente, i manuali d’uso sotto forma di animazioni interessanti e video didattici che sono migliori che la brochure suscitano un interesse considerevole. Questo tipo di manuale permette all'utente di visualizzare tutto il video didattico senza saltare le specifiche e complicate descrizioni tecniche Henny Penny FM05-061-A, come nel caso della versione cartacea.

Perché leggere il manuale d’uso?

Prima di tutto, contiene la risposta sulla struttura, le possibilità del dispositivo Henny Penny FM05-061-A, l'uso di vari accessori ed una serie di informazioni per sfruttare totalmente tutte le caratteristiche e servizi.

Dopo l'acquisto di successo di attrezzature/dispositivo, prendere un momento per familiarizzare con tutte le parti del manuale d'uso Henny Penny FM05-061-A. Attualmente, sono preparati con cura e tradotti per essere comprensibili non solo per gli utenti, ma per svolgere la loro funzione di base di informazioni e di aiuto.

Sommario del manuale d’uso

  • Pagina 1

    Operating man ual SmartCombi Size T ype no . (gas) T ype no . (electric) V ersion 615 GSC61XXXX ESC61XXXX Smar tCombi 620 GSC62XXXX ESC62XXXX Smar tCombi 115 GSC11XXXX ESC11XXXX Smar tCombi 120 GSC12XXXX ESC12XXXX Smar tCombi 215 GSC21XXXX ESC21XXXX Smar tCombi 220 GSC22XXXX ESC22XXXX Smar tCombi Open out the co v er page to see the controls . Oper[...]

  • Pagina 2

    Contr ols Smart with Menu 1 18 16 2 3 4 5 6 7 8 9 10 11 12 13 14 15 17 “Ready2Cook” b utton 10 “On/Off ” b utton 1 “Cooking time” b utton 11 “Smar tMenu” button 2 “Cooking temperature” button 12 “Combisteaming” cooking mode button 3 Multi-function select button 13 Displa y 4 “Conv ection” cooking mode b utton 14 “P erf[...]

  • Pagina 3

    7 Intr oduction ........................................................ 1 7 Intended use ................................................................... 1.1 7 About this operating manual ......................................... 1.2 8 W arnings ......................................................................... 1.3 8 W arranty and liabil[...]

  • Pagina 4

    31 USB interface .................................................................... 3.12 32 Operation ............................................................... 4 32 Opening and c losing cooking chamber door (tabletop units) .................................................................................. 4.1 32 Opening the cooking chamber [...]

  • Pagina 5

    46 Locking and releasing the SmartMenu program memory ........ 4.8.10 47 Saving SmartMenu cooking programs ..................................... 4.8.11 47 Loading Smar tMenu cooking progr ams ................................... 4.8.12 48 Manual cooking .............................................................. 4.9 48 Star ting the steaming proc[...]

  • Pagina 6

    67 Let the cleaner work ................................................................... 5.2.4 67 Cleaning ...................................................................................... 5.2.5 68 Rinsing out .................................................................................. 5.2.6 68 Cleaning the door seal .................[...]

  • Pagina 7

    1 Intr oduction 1.1 Intended use Henny P enny combisteamers are solely intended to be used f or commercial pur poses, especially in commercial kitchens . The unit ma y only be used f or cooking f ood and only with the correct rac ks, containers , baking sheets, r ack trolle ys and slide-in units. The unit ma y only be used with the purest quality d[...]

  • Pagina 8

    T ar get group ● This oper ating manual is intended f or emplo yees who are responsib le f or operating, cleaning and looking after the unit as well as handling f aults. ● Repairs to the unit ma y only be carried out by specially trained technical staff . ● Adults ma y not use the unit without super vision if - they are unab le to do so due t[...]

  • Pagina 9

    1.5 Signs and symbols D ANGER Imminent danger → Non-compliance poses a threat of death or serious injur y . W ARNING P ossible danger → Non-compliance ma y pose a threat of death or serious injur y . CA UTION Dangerous situation → Non-compliance ma y result in slight injuries. CA UTION Dangerous situation → Non-compliance ma y result in equ[...]

  • Pagina 10

    2 Saf ety inf ormation Henny P enny appliances comply with the rele vant saf ety standards. How e ver , this does not e xclude all possible dangers from arising, e.g. due to improper use. Theref ore, when installing and oper ating the unit, the operating personnel must be f amiliar with and obser ve local regulations , including BGR 111 “W orking[...]

  • Pagina 11

    Hot surfaces, steam and liquids Risk of burns due to hot surfaces ● W ear insulated protectiv e glov es during operation. ● Alwa ys open the door of the cooking chamber wide enough and let it lock in place . ● Allow surf aces to cool before cleaning. ● Do not touch the interior of the unit or the inside of the cooking chamber door immediate[...]

  • Pagina 12

    CA UTION Dangerous situation → Non-compliance ma y 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 ● T o a v oid damaging the electronics, do not operate[...]

  • Pagina 13

    NO TICE Provides helpful inf or mation regarding use. Handling foodstuffs Pr ovisions governing f oodstuffs ● F or the function “Preset star t time”, obser v e the provisions regarding f oodstuffs. 13 Operating manual Global Foodservice Solutions Safety inf ormation Smart Combi ™[...]

  • Pagina 14

    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 interf ace (concealed) 6 Cooking chamber door 1 Height-adjustable f eet 7 Insulated window 2 Air intake port for the cooking chamber 8 Controls 3 Steam outlet por t 9 Door handle 4 Flue outlet 1[...]

  • Pagina 15

    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 interf ace (concealed) 6 Cooking chamber door 1 Height-adjustable f eet 7 Insulated windo w 2 Air intake port for the cooking chamber 8 Controls 3 Steam outlet por t 9 Door handle 4 Flue outlet 10 Hand-held rinsing head 5 15 Operating manual Global F[...]

  • Pagina 16

    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 interf ace (concealed) 7 Cooking chamber door 1 Height-adjustable f eet 8 Insulated window 2 Air intake port for the cooking chamber 9 Controls 3 Steam outlet por t 10 Door handle 4 Flue outlet (low er burner) 11 Hand-held r insing head 5 Fl[...]

  • Pagina 17

    3.2 Description of the contr ols NO TICE Open out the front cov er to see the controls. Description Control Displa y f or the Smar tMenu cooking cat- egories Chamber humidity displa y ClimaMonitor Displa y of temperatures and cooking times Menu na vigation displa y Selection of Smar tMenu cooking categor- ies Anzeige Call up “Combisteaming” coo[...]

  • Pagina 18

    Adv anced cooking functions and add functions allow y ou to adjust the cooking processes individually . Cooking modes ● Steaming ● Combisteaming ● Conv ection ● P erfection (climate and regener ation) ● Delta-T cooking ● Low temper ature cooking Adv anced cooking functions ● Programmab le steaming ● Manual steaming ● Rest period ?[...]

  • Pagina 19

    ● Less seasoning, f ats and salt needed. Tips ● Use perf orated GN containers with a depth of 40–65 mm. These allow f or shor t cooking times and av oid the f ood under neath being ov ercooked. ● Break up lumps of ice when using frozen f oodstuffs so that all the f ood will be heated e venly . ● Chill v egetables quic kly after steaming, [...]

  • Pagina 20

    Express steaming Steaming at temperatures between 101 °C (213.8 °F) and 130 °C (266 °F) is called Express steaming . Express steaming is suitable f or foods that are not damaged easily such as jack et potatoes, beetroot, s wede, pulses and cab bage. Benefits The cooking time is reduced by about 10% as compared to the “Steaming” cooking mode[...]

  • Pagina 21

    ● Up to 95 % less f at required as with other cooking modes. Tips ● Preheat unit f or at least 10–15 minutes . ● F ood star ts to brown at a cooking chamber temperature of 120 °C (248 °F) and abov e. The higher the set cooking chamber temperature , the greater the f ood's weight loss b ut the more intensive the le vel of bro wning. ?[...]

  • Pagina 22

    ∅ 32 cm (12.6") ∅ 28 cm (11") ∅ 26 cm (10.2") Size 22 24 30 615 22 24 30 620 40 40 50 115 40 40 50 120 80 80 100 215 80 120 120 220 (plate rac k frame or rac k trolley) On slide-in rac ks (1/1 unit with special Fle xiRack r acks) T able 1: Plate capacities Regeneration time Regeneration temperature Size 4–8 minutes 120 °C (2[...]

  • Pagina 23

    T t T t 1 t 0 1 2 Delta-T v alue Δ T Time t T arget core temperature 1 Cooking process begins t 0 T arget core temperature reached 2 Cooking process ends t 1 T emperature T NO TICE The higher the cooking temperature , the greater the f ood's weight loss but the more intensiv e the lev el of browning. The Delta-T v alue should alwa ys be at le[...]

  • Pagina 24

    T arget core temperature Delta-T value Large r oasting 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[...]

  • Pagina 25

    Cooking steps Chamber temper- ature T arget core tem- perature Large roasting joint 1. Conv ection or combisteaming 2. Low temperat- ure cooking 60 °C (140 °F) 55 °C (131 °F) Roast beef 80 °C (176 °F) 75 °C (167 °F) Roast pork 75 °C (167 °F) 70 °C (158 °F) Roast veal 80 °C (176 °F) 75 °C (167 °F) Roast lamb T able 5: Recommended coo[...]

  • Pagina 26

    T t t 1 t 0 1 2 t 2 t 3 t 4 1st cooking step is ended t 2 Chamber temperature 1 2nd cooking step is ended F ood is ready to ser v e t 3 Core temperature 2 Maximum k eep-warm per iod t 4 Star t t 0 Cooking chamber preheated t 1 3.6 Ad v anced cooking functions 3.6.1 Pr ogrammable steaming The programmab le steaming adv anced function, is pr imarily [...]

  • Pagina 27

    This lets you prepare the f ood, fill the unit and select the program that you w ant long bef ore the cooking process is to begin. Bottlenecks in producing and preparing dishes can be a voided in this way . NO TICE When using the preset star t time f eature, temperatures ma y occur in the cooking chamber that encourage the gro wth of harmful ger ms[...]

  • Pagina 28

    ● Cooking large roasting joints ● Low temper ature cooking ● Cooking small loads NO TICE The reduced heat output increases the cooking time. For this reason, the function is not suitable f or the “P erfection” (climate and regeneration) cooking mode. 3.7 Add functions With the add functions , individual cooking steps can be adjusted to su[...]

  • Pagina 29

    damaged by a strong air flo w , such as soufflé. meringue, sponges, cream puffs or flaky pastr y . 3.7.4 End of step signal With the add function end of step signal , a signal can be activ ated f or each step of a multi-step cooking progr am. It signalises that some action is to be taken e .g. “tur n the roast”. A signal sounds f or 10 seconds[...]

  • Pagina 30

    Serial no.: 01234567 Unit type: 6.1 Date of print: 23.06.2008 Abbrev. CM=cooking mode, S=steaming CS=combi steaming, HC=convection CT= core temperature Program: Knuckle (of pork) Cooking date:19.06.2008 8:59 End: 10:38 Cooking time: 1:39 T emp Tim e 2 CS 99, 99 75 - 0:00 3 CS 99, 161 85 - 0:1 1 4 CS 157, 179 90 - 0:06 5 HC 179, 199 95 - 0:27 core t[...]

  • Pagina 31

    3.11 “W a veClean” automatic c leaning system W aveClean is an automatic cleaning system, which cleans and rinses the cooking chamber automatically . 3.12 USB interface NO TICE Y ou can find notes on operating the optional PC softw are on the software installation CD . Henny P enny-combination steamers of the “Smar tCombi” and “SpaceSav e[...]

  • Pagina 32

    4 Operation 4.1 Opening and c losing cooking chamber door (tabletop units) 4.1.1 Opening the cooking chamber door 1. T ur n the door handle to the side. The cooking chamber door will open. 2. Open the chamber door wide. If you let go of the door handle , it will return to the star ting position. 4.1.2 Closing the cooking chamber door 1. T ur n the [...]

  • Pagina 33

    4.2 Opening and c losing cooking chamber door (floor standing units) 4.2.1 Opening the cooking chamber door 1. T ur n door handle to hor iz ontal. The cooking chamber door will open but remain engaged. 2. T ur n the door handle fur ther upwards. The door will disengage. 3. Let the door handle spr ing bac k to horizontal and open the chamber door wi[...]

  • Pagina 34

    4.3 Filling and emptying the unit (tabletop unit) 4.3.1 Filling and emptying the unit (with loading tr olley) Requirements Suspension frame is remo ved Check that f ood racks are correctly positioned in the suspension fr ames NO TICE This section describes the process of filling/emptying with a loading trolley (optional accessory). CA UTION Risk of[...]

  • Pagina 35

    4. Push the loading trolley (1) close to the unit. 5. Rotate the le v er (2). Catch of the rac k frame is released. Loading trolley is secured against rolling a wa y . 6. Check the catch of the loading trolle y by pulling lightly . 7. Push in the rac k frame (3) until the wheels clic k into the opening of the slide-in frame . 8. Rotate the le v er [...]

  • Pagina 36

    4.4 Filling and emptying the unit (floor standing units) Requirements Check that f ood racks are correctly positioned in the trolle y CA UTION Risk of burns due to hot liquids → Only use the correct rac ks: The rac ks must lie saf ely on the suppor ting brac kets . → Alwa ys push the racks into the U-shaped runners. → Do not inser t container[...]

  • Pagina 37

    4.6 W orking with the CombiDial NO TICE Open out the cov er page to see the controls. 1. T ur n the C o m b i D ial (9) t o select menu items or values . 2. Press C o m b i D ial (9) t o confir m the selection. 4.7 Basic functions 4.7.1 Changing the language Requirements Unit is s witched on 1. Press the left select button (13) t o open the menu. 2[...]

  • Pagina 38

    3. Press C o m b i D ial (9) t o open the menu. The multi-function displa y (4) shows “P ass word” and “000”. 4 . U s e CombiDial (9) t o enter the password “111”. 5. Press S t a r t / S top (8). The multi-function displa y (4) shows the first parameter “Time/Date” with the parameter number “000”. 6. Select the parameter using C[...]

  • Pagina 39

    1. Press C o m b i D ial (9) t o s w itch to entering the cooking time. 2. Set the time with C o m b i D ial (9). 3. F or continuous operation: With a time displa y of “0:00”, turn CombiDial (9) t o the left and hold for 3 seconds . The time displa y changes to “– –”. 4.7.6 AtmosContr ol climate contr ol system (set chamber humidity) Th[...]

  • Pagina 40

    1. If possible , tha w frozen f ood before cooking. 2. Inser t the sensor into the f ood to be cooked. 3. Place the f ood with the sensor in the middle of the cooking chamber . 4.7.8 Connecting the USB memory stick Requirements A suitable USB memory stick is a v ailable . NO TICE Use an e xtension cable f or USB memor y sticks which cannot be conne[...]

  • Pagina 41

    Once it has been sav ed, the multi-function displa y (4) flashes “Complete” on the screen. NO TICE If a file of the same name is already on the USB memor y stic k, the new HA CCP logs will be attached. 4.7.10 Saving err or messages Requirements The USB memor y stic k is connected. Error messages which occurred during operation can be sav ed on [...]

  • Pagina 42

    - Meat (steak, roast pork) - P oultr y (chick en, turke y) - Fish (perch fillet, trout) - V egetables , side dishes (carrots, m ushrooms, potatoes) - Bakery products (bread, croissants) - Ov er night cooking (core temperature cooking, lo w temperature cooking) - MyChef Special (individual programs and prog rams that can not be assigned to other cat[...]

  • Pagina 43

    78 C 60 C Baked ham 53 ° 01/ 02 1 2 4 3 5 6 Manual Steam 1 Name of the program 2 Actual core temperature 3 T otal number of program steps 4 Current program step 5 T arget core temperature 6 T arget chamber temperature 4.8.3 Ending the cooking pr ogram The program is ended automatically after the cooking time is o v er or when the core temperature [...]

  • Pagina 44

    NO TICE Changes made during operation only apply to the running program and are not adopted as def ault v alues. 1. Press C ore temperature (7), Cooking time (11) o r Cooking temperature (12). 2. Change the v alues with C o m b i D ial (9). 1 65 C 72 C Baked ham* Steaming 01/ 03 More functions Home An asterisk (1) alongside the program name indicat[...]

  • Pagina 45

    4.8.8 Entering a cooking pr ogram (example) The process of creating and storing a two-step cooking program is described using the “Bak ed ham” program as an e xample. 78 C 60 C Steaming 01/ 01 More functions Home 1. Press S teaming (15). 2. Set the cooking temperature . 3. Set the cooking time. 4. Set the target core temperature . Cooking tempe[...]

  • Pagina 46

    3. Select the cooking program with C o m b i D ial (9). 175 C 0: 20 Bread, crusty Convection 01/ 01 More Functions Home The multi-function displa y (4) shows the name of the cooking program, the number of progr am steps and the respectiv e values f or temperature and cooking time. 4. Set the v alues f or temperature and time with C o m b i D ial (9[...]

  • Pagina 47

    4.8.11 Saving SmartMenu cooking pr ograms Requirements The USB memor y stic k is connected. CA UTION Loss of data due to improper use → Only use Henny P enny software to edit Smar tMenu cooking programs NO TICE Smar tMenu cooking progr ams can be sav ed on a USB memor y stick. Only Smar tMenu cooking progr ams which you ha v e made can be sav ed.[...]

  • Pagina 48

    4. Press C o m b i D ial (9) t o select Smar tMenu cooking programs to load. 5. Press the right b utton (6) to Smar tMenucooking programs . receiving 1 7 USB } cookbook Smar tMenu cooking progr ams are loaded from the USB memor y stick. While it is saving, the m ulti-function displa y (4) flashes “Loading” on the screen. The total number of coo[...]

  • Pagina 49

    4. Set the target core temperature if desired. 5. Set the chamber humidity . 6. Load the unit. 7. Inser t the core temperature sensor into the f ood to be cook ed (see Chapter “Measuring the core temperature”, P age 39 ). 8. Press S t a r t / S top (8). The multi-function displa y (4) shows: - the set cooking temperature - the set cooking time [...]

  • Pagina 50

    4. Set the target core temperature if desired. 5. Set the chamber humidity . 6. Load the unit. 7. Press S t a r t / S top (8). The multi-function displa y (4) shows: - the set cooking temperature - the set cooking time - the target core temperature 4.9.5 Star t Delta-T cooking Requirements Unit is s witched on NO TICE Since the core temperature of [...]

  • Pagina 51

    Set the chamber temperature manually to about 5 °C (41 °F) higher than the desired target core temperature . Low temperature cooking with core temperature measurement With this function, the selected cooking mode is automatically s witched to “K eep war m” once the temperature of the f ood item has reached 80% of the target core temperature .[...]

  • Pagina 52

    ● The remaining time f or all program steps ● the cooking mode ● the activ e program step ● the amount of water remaining (ml) 4.10.2 Manual steaming NO TICE The adv anced function Manual steaming is not progr ammable and, theref ore, cannot be included in the Smar tMenu prog ram memory . → Press the left select button (13). The humidity [...]

  • Pagina 53

    4.10.4 Setting the preset star t time CA UTION Dangers to health due to spoiled f ood When using the preset star t time f eature, temperatures ma y occur in the cooking chamber that encourage the gro wth of harmful ger ms. → Obser v e the provisions go v er ning f oodstuffs. 1. Select the cooking program. 2. Hold C ooking time (11) pressed. The m[...]

  • Pagina 54

    → Press R eady2Cook (10) b r iefly: The chamber will be heated to a temperature 15 % higher than that of the first progr am step (def ault v alue). or → Press R eady2Cook (10) longer : The cooking chamber will be preheated to 275 °C (527 °F). 4.10.6 W orking with RackContr ol Requirements Unit is s witched on. 1. Press the right select button[...]

  • Pagina 55

    3 2 1 1 8. Place containers with f ood in the cooking chamber , mar k with heat-resistant tags if necessar y R1, R2 etc. 9. Select the area f or which you w ant to change the cooking time with CombiDial (9). RackControl R:>1 2 3 4 5 : 7 0 0 0 0 100 ° 10. Set the cooking time with C o m b i D ial (9). 11. Press C o m b i D ial (9) t o star t the[...]

  • Pagina 56

    4.11 Add functions 4.11.1 Activ ate/deactivate ad d functions 1. Press the left select button (13) w hile entering data. NO TICE There are alwa ys only those add functions av ailable that can be used in the respectiv e cooking mode. 2 . T u r n CombiDial (9) and select the additional function. The selected function flashes. 3. Press C o m b i D ial[...]

  • Pagina 57

    NO TICE The end-of-step signal is activ ated as def ault for the last cooking step of a program. 1. Press the left select button (13) w hen entering a cooking program. 2. Select the end-of-step signal with C o m b i D ial (9). 3. Press the left select button (13) t o retur n to the settings menu. 4.12 Changing standar d settings Requirements Unit i[...]

  • Pagina 58

    3 . U s e CombiDial (9) t o enter the password “111”. 4 . U s e CombiDial (9) t o select the “Service water volume” menu. 5. Set the water v olume (in 100 litre increments) with C o m b i D ial (9). 4.13 Standar d settings The unit is already pre-configured when deliv ered. The v alues listed in the f ollowing tab le can be adjusted individ[...]

  • Pagina 59

    Explanation P ossible settings Pre-set value P arameters No. ● “Minimum”: Minimum water con- sumption but higher condensation temperature and a greater v olume of waste steam. ● “Maximum”: Maximum water con- sumption but lo w condensation temperature and a lo w volume of waste steam. At this setting, the drain temperat- ure is < 60 ?[...]

  • Pagina 60

    Explanation P ossible settings Pre-set value Parameter s No. With “Histor y” you can displa y the most recently used programs (max.10) and star t them again. 0–10 0 Histor y 242 ● Meat ● P oultr y ● Fish, vegetab les ● Side dishes, bakery products ● Overnight cooking ● MyChef special ● P erfection ● Cookbook Cookbook Standard [...]

  • Pagina 61

    Explanation P ossible settings Pre-set value P arameters No. Y ou can load Smar tMenu program memories for a specific country . Programs that w ere deleted can also be recreated in this wa y . Select Smar tMenu progr am memor y and then sav e. After switching the Smar tMenu progr am memor y , press “Sav e”. The displa y shows “Analysis”. Pr[...]

  • Pagina 62

    5 Cleaning 5.1 A utomatic cleaning “W aveClean” 5.1.1 Preparing the cooking chamber Requirements GN containers, baking sheets and r acks ha v e been remov ed from the cooking chamber CA UTION Damage caused by unsuitab le cleaning a gents → Only use Henny P enny products f or cleaning the cooking chamber . 1. Leftov er food has been remo ved f[...]

  • Pagina 63

    5.1.3 Using the W aveClean car tridge Only use sealed car tridges. If the wax seal is damaged, this ma y lead to the cleaning agent enter ing the cleaning cycle too early or not dissolving fully; in this case thorough cleaning is not guaranteed. Do not place the car tridge on the floor of the chamber . When the chamber has reached the cleaning temp[...]

  • Pagina 64

    NO TICE Use additional car tridges if necessar y: - If heavily soiled: use 2 two-in-one car tridges. Select “W av eClean e xtra” . - If scaled: use a two-in-one car tridge + clear r inse car tridge. 5.1.4 Star t W aveClean Requirements Hard water and soft w ater taps are open → Close the chamber door and confir m with the right select button [...]

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    → Press the left select button (13) t o abor t the cleaning program. NO TICE F or saf ety reasons, a rinsing process (duration 12 minutes) runs automatically when Wa veClean is cancelled. 5.1.7 “W aveClean” faults Discolouring may occur to the floor of the cooking chamber underneath the car tridge. This discolouring is har mless and does not [...]

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    ● Clean daily with the “W av eClean extr a” cleaning lev el, e v en if the degree of soiling is lo w . ● Use a clear rinse car tr idge in addition to the cleaning car tridge. ● Descale manually . 5.2 System-suppor ted manual c leaning 5.2.1 Preparing the cooking chamber Requirements GN containers, baking sheets and r acks ha v e been remo[...]

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    5.2.3 Spra ying cleaning solution CA UTION Risk of burns due to caustic liquids → W ear protectiv e clothing. → Also wear respiratory protection because of the formation of aerosols or mists. 1. After soaking, the multi-function displa y (4) shows “Apply cleaning solution”. 2. Open the cooking chamber door . 3. Spra y cooking chamber , heat[...]

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    5.2.6 Rinsing out 1. Open the chamber door . 2. Remov e ventilation plate (see Chapter “Removing the v entilation plate”, P age 72 ). 3. Thoroughly rinse the cooking chamber for about 3 min utes using the hand show er . 4. Replace v entilation plate. 5.2.7 Cleaning the door seal 1. Clean the door seal (see Chapter “Cleaning the door seal”, [...]

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    5.3 General c leaning 5.3.1 Cleaning the outside of the housing CA UTION Damage caused by water penetrating the electr onic controls The electronic controls are not splash-proof . → Only use the hand show er f or r insing the cooking chamber . → Do not spra y the outside of the housing with the hand shower . CA UTION Damage to surfaces caused b[...]

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    1. Clean f ats from the door seal after operation using a mild soap solution. 2. Also clean the door seal in breaks dur ing operation if the unit is mainly used f or roasting. 5.3.4 Cleaning the cooking chamber door CA UTION Risk of burns due to hot surfaces → Allow surf aces to cool before cleaning. CA UTION Damage to surfaces caused by incorrec[...]

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    5.3.5 Cleaning the steam outlet por t Deposits can bloc k the steam outlet por t and the pipes connected to it. NO TICE Use liquid cleaner with a maximum of 10 % soda or caustic potash solution. It is not necessar y to rinse with water . 1. Inspect the steam outlet por t and the pipes connected to it f or deposits. 2. Spra y liquid cleaner in the s[...]

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    5. Examine the chamber f or scale residues. Repeat decalcification if necessar y . 6. Open the chamber door and leav e it slightly ajar until the next use . This will increase the lif e of the door seal. No moisture will build up in the cooking chamber . 5.4 Remo ving the ventilation plate 5.4.1 Remo ving the ventilation plate (table top models) Th[...]

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    CA UTION Risk of crushing fingers due to r otating fan → Disconnect the unit from the pow er supply bef ore you remo ve the v entilation plate. → Do not operate the unit without the v entilation plate. 1. Remov e the screws in the middle of the v entilation plate. 2. Open the front catch. 3. F old the v entilation plate tow ards the rear wall. [...]

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    6 F aults 6.1 Correcting faults This section describes the steps to be taken in the e v ent that f aults with the unit occur during operation. 1. Reset control electronics ( Chapter “Resetting the control electronics”, P age 74 ). 2. Obser v e the inf or mation in the tab le “Causes of f aults and troubleshooting” ( Chapter “Cause of erro[...]

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    6.3 Cause of err or s and tr oubleshooting Remedy P ossible causes Error ● Open tap T ap closed No water ● Contact customer ser vice Unit is def ective ● Do not use unit ● Contact customer ser vice F ault in the waste water system Leakage of water un- derneath the unit ● Open gas tap ● Check gas pressure Gas tap closed Gas pressure too [...]

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    Remedy P ossible causes Error ● Unit can be used (emergency operation) ● Contact customer ser vice W aste water temper ature measurement f aulty , cooling water is per manently turned on Expelled steam sensor broken ● Unit can be used (emergency operation) ● Contact customer ser vice Humidity sensor f aulty , humidity emergency program is a[...]

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    7 Limited W arranty LIMITED W ARRANTY FOR HE NNY PENNY EQUIPMENT Subject to the following condit ions, Henny Penny Corporation makes the following limited warran ties to the original purchaser only for Henny Penny applia nces and replacement parts: NEW EQUIPMENT : Any part of a new applian ce, except baskets, lamps, and fuses, which proves to be de[...]

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    Global Foodservice Solutions Operating manual 78 Smart Combi ™ Limited W arranty[...]

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    Operating manual Smart Combi ™[...]

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    Global Foodservice Solutions Henny P enny Corporation P .O . Bo x 60 Ea ton, OH 45320 1-937-456-8400 1-937-456-8 402 F ax T oll free in USA 1-800-417-8417 1-800-417-8434 Fax www.hennypenny.com Manufactured by: MKN Maschinenfabrik Wolfenbüttel, Germany Operating Manual SmartCombi™[...]