Henny Penny FlexFusion FGG 615 User manual

Model
FGG-615
FGG-621
FGG-115
FGG-121
FGG-215
FGG-221
Operating
manual
FlexFusion® GAS GOLD
COMBI
FM05-117-C • 8/15/2022
FM05-117-C en-US
Read the operating instructions prior to commissioning
GOLD
FUSION
FLEX

Operating and display elements
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i
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a On Off "I O" button j "START STOP" button
b Selection range k Ready2Cook button
c Select knob l Fan speed button
d HandClean symbol m "STEP" button
e WaveClean symbol n Indicator light
f Right display o Left knob
g Right knob p Left display
h Plus button q Middle display
i Minus button r "Programs" button
FM05-117-C
2 Operating instructions

Henny Penny Corporation
P.O.Box 60
Eaton,OH 45320
USA
Phone [phone]
Fax [phone]
Toll free in USA
Phone [phone]
Fax [phone]
www.hennypenny.com
3Operating instructions

Directory of contents
4 Operating instructions
1Introduction......................................................................... 7
1.1About this manual ............................................................................ 7
1.1.1Explanation of signs ..................................................................................  8
1.2Intended use ..................................................................................... 9
1.3Warranty............................................................................................ 9
2Safety instructions ........................................................... 10
3Rules of conduct when the smell of gas is detected .... 13
4Description of the unit ..................................................... 14
4.1Overview of the unit ....................................................................... 14
4.1.1Countertop unit........................................................................................  16
4.1.2Floor-standing unit...................................................................................  17
4.2Features .......................................................................................... 17
4.2.1Characteristics.........................................................................................  17
4.2.2USB port..................................................................................................  18
4.2.3HACCP log ..............................................................................................  18
4.2.4WaveClean automatic cleaning (optional)...............................................  18
4.2.5Preheat bridge for the models 20.15 and 20.21 ......................................  18
4.3Operating and cooking modes...................................................... 19
4.3.1Operating modes.....................................................................................  19
4.3.2Cooking modes .......................................................................................  19
4.3.3Expanded cooking functions ...................................................................  19
4.3.4Core temp. measurement........................................................................  20
4.4Operating, control and display element functions...................... 20
4.4.1Abbreviations in the displays...................................................................  22
4.5Loading capacities ......................................................................... 23
4.5.1Loading capacity .....................................................................................  23
4.5.2Plate capacity during regeneration..........................................................  23
4.6Standard settings ........................................................................... 23
4.6.1Temperature standard setting .................................................................  23
4.6.2Core temperature standard setting..........................................................  24
4.6.3Cooking chamber humidity standard setting ...........................................  24
4.7Basic settings ................................................................................. 24
5Operating the unit............................................................. 26
5.1Environmentally friendly operation .............................................. 26
5.2Switching the unit on and off ........................................................ 27
5.2.1Switching on ............................................................................................  27
5.2.2Switching off ............................................................................................  27
5.3Opening and closing the cooking chamber door........................ 27
5.3.1Opening the 1-step door lock ..................................................................  27
5.3.2Closing the 1-step door lock....................................................................  28
5.3.3Opening the 2-step door lock ..................................................................  28
FM05-117-C

Directory of contents
5Operating instructions
5.3.4Closing the 2-step door lock....................................................................  29
5.4Loading and emptying the unit ..................................................... 29
5.4.1Loading and emptying .............................................................................  29
5.4.2Loading and emptying with a tray rack trolley .........................................  30
5.4.3Loading and emptying with a tray trolley .................................................  31
5.5Making the basic settings.............................................................. 32
5.5.1Opening the Setting menu.......................................................................  32
5.5.2Changing the basic setting ......................................................................  32
5.6Basic functions............................................................................... 33
5.6.1Selecting cooking mode ..........................................................................  33
5.6.2Setting the cooking temperature .............................................................  33
5.6.3Setting the cooking chamber humidity level ............................................  34
5.6.4Setting the cooking time ..........................................................................  34
5.6.5Setting the core temperature...................................................................  34
5.6.6Displaying actual values..........................................................................  35
5.6.7Setting the fan speed ..............................................................................  35
5.6.8Preparing a USB stick for importing and exporting .................................  35
5.6.9Inserting and removing the USB stick .....................................................  36
5.6.10Displaying the HAACP log number .......................................................  36
5.6.11Exporting the HACCP log......................................................................  36
5.7Using the core temperature sensor.............................................. 37
5.7.1Measuring with a 4-point core temperature sensor .................................  38
5.7.2Measuring with a sous-vide core temperature sensor.............................  38
5.7.3Measuring the core temperature when cooking frozen food ...................  39
5.8Manual cooking .............................................................................. 39
5.8.1Starting the cooking mode.......................................................................  39
5.8.2Ending the cooking mode........................................................................  40
5.9User's own cooking programs ...................................................... 40
5.9.1Creating user's own cooking program .....................................................  40
5.9.2Saving user's own cooking program........................................................  41
5.9.3Deleting user's own cooking program .....................................................  41
5.10Automatic cooking ....................................................................... 42
5.10.1Selecting the cooking program..............................................................  42
5.10.2Starting the cooking program ................................................................  42
5.10.3Cooking program ends ..........................................................................  42
5.10.4Canceling the cooking program.............................................................  43
5.10.5Changing the cooking program while cooking.......................................  43
5.11Multi-step cooking program ........................................................ 44
5.11.1Starting ..................................................................................................  44
5.12Expanded cooking functions ...................................................... 44
5.12.1Manual steaming ...................................................................................  44
5.12.2Setting the start time selection ..............................................................  44
5.12.3Canceling start time selection ...............................................................  45
5.12.4Starting Ready2Cook ............................................................................  45
FM05-117-C

Directory of contents
6 Operating instructions
5.12.5Canceling Ready2Cook.........................................................................  45
5.13Pausing and ending operation.................................................... 46
5.13.1Performing a hygiene flush after an extended period of idleness .........  46
6Cleaning and caring for the unit ..................................... 47
6.1Preventing corrosion ..................................................................... 47
6.2Removing rust spots...................................................................... 47
6.3Cleaning the housing..................................................................... 48
6.4Cleaning the door handle, operating elements and control panel ..
48
6.5Cleaning the door seal................................................................... 48
6.6Cleaning the cooking chamber door ............................................ 48
6.7Cleaning the steam outlet.............................................................. 49
6.8Cleaning the condensation hood (optional) ................................ 49
6.9Removing calcium deposits from the unit................................... 50
6.10Cleaning the cooking chamber automatically with WaveClean
(optional) ............................................................................................... 51
6.10.1Preparing for cleaning ...........................................................................  52
6.10.2Selecting the cleaning level...................................................................  52
6.10.3Inserting the cleaning cartridge .............................................................  53
6.10.4Starting automatic cleaning ...................................................................  54
6.10.5Canceling automatic cleaning ...............................................................  54
6.10.6Ending automatic cleaning ....................................................................  54
6.11Cleaning the cooking chamber semi-automatically.................. 55
6.11.1Preparing the cooking chamber ............................................................  55
6.11.2Starting the cleaning program ...............................................................  55
6.11.3Rinsing the cooking chamber ................................................................  56
6.11.4Drying the cooking chamber..................................................................  57
6.12Swinging the air diverter open and closed ................................ 57
6.13Inspecting the unit........................................................................ 58
6.13.1Performing a visual inspection ..............................................................  58
7Transporting the unit ....................................................... 59
8Troubleshooting ............................................................... 60
8.1Emergency operation..................................................................... 60
8.2Cause of error and remedy............................................................ 60
8.3Nameplate ....................................................................................... 62
8.4Determining software version....................................................... 62
9Carrying out maintenance ............................................... 63
10Disposing of unit in an environmentally responsible
manner ................................................................................. 64
FM05-117-C

Introduction
7Operating instructions
1 Introduction
1.1 About this manual
The operating instructions are part of the unit and contain information:
•on safe operation,
•on cleaning and care
•on remedial actions in case of faults.
Observe the following notes and adhere to them:
•Read the operating instructions completely before operating the
unit for the first time.
•Make the operating instructions available to the operator at all
times at the operating site of the unit.
•Insert any supplements from the manufacturer.
•Keep the operating instructions throughout the service life of the
unit.
•Pass on the operating instructions to any subsequent operator of
the unit.
Target group The target group of the instruction manual is the operator, who is
entrusted with the operation, cleaning and care of the unit.
Figures All figures in this manual are intended as examples. Discrepancies
can arise between this and the actual unit.
FM05-117-C

Introduction
8 Operating instructions
1.1.1 Explanation of signs
DANGER Imminent danger
Failure to comply will lead to death or very severe injuries.
WARNING Potential danger
Failure to comply can lead to death or very severe injuries.
CAUTION Dangerous situation
Failure to comply can lead do slight to moderately severe injuries.
NOTICE Property damage
Failure to comply can cause property damage.
INFORMATION Information
Notes for better understanding and operation of the unit.
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 or
additional information relating to it.
FM05-117-C

Introduction
9Operating instructions
1.2 Intended use
This unit is intended to be used solely for commercial purposes,
particularly in commercial kitchens.
•As set-down area in or on the unit
This unit may only be used with suitable accessories and for the
cooking of food.
It is forbidden to use the unit for other 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 combustible liquids
•Heating rooms
•Cleaning air filters
1.3 Warranty
The warranty is void and safety is no longer assured in the event of:
•Improper conversion or technical modifications of the unit,
•Improper use,
•Improper startup, operation or maintenance of the unit,
•Problems resulting from failure to observe these instructions.
FM05-117-C

Safety instructions
10 Operating instructions
2 Safety instructions
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.
Operation 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.
Do not allow children to operate, clean or play with the device.
Hot surfaces Risk of burns from hot surfaces
•Protect arms and hands by wearing suitable protective gloves.
•Allow surfaces to cool prior to cleaning.
•Remove hot utensils only with suitable protective gloves or
potholders.
•Remove containers and baking sheets only with suitable
protective gloves or potholders.
Hot liquids Risk of scalding 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 chamber to cool to a temperature below 60 °C
(140 °C) and then clean.
Risk of scalding from steam
•Protect arms and hands by wearing protective gloves.
•Do not hold hands in front of the extractor hood.
•First open the cooking chamber door slightly and allow the steam
to escape. Then open the cooking chamber door completely.
•Dry unit completely after cleaning it.
Defective unit Risk of injury from a defective unit
•Disconnect a defective unit from the electrical supply mains.
•Defektes Gerät mit Gas-Absperrhahn von Gaszufuhr trennen.
•Do not operate a defective unit.
FM05-117-C

Safety instructions
11Operating instructions
•Allow only qualified personnel to repair the unit.
Escaping gas or exhaust
gas
Risk of asphyxiation and explosion from escaping gas
•Follow the rules of conduct when the smell of gas is detected (see
"Rules of conduct when the smell of gas is detected").
Risk of asphyxiation and poisoning from exhaust gases
•Ensure that the supply air openings are free and that the
necessary combustion air is sufficiently supplied.
•Ensure that the exhaust gas outlet openings are free and that the
exhaust gases are discharged properly.
Fire prevention 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.
•Clean cooking chamber regularly and remove collected grease.
Risk of fire from overheating
•Do not store any combustible objects or plastic containers in the
cooking chamber.
Risk of fire from objects
•Do not obstruct the exhaust gas duct.
Firefighting
•In the event of a fire, disconnect the unit from the electrical supply
mains.
•Im Brandfall Gerät mit Gas-Absperrhahn von Gaszufuhr
trennen.In the event of a fire, use the gas shut-off valve to isolate
the unit from the gas supply.
•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.
Unit on casters Risk of injury from a unit on casters
•Lock casters during operation.
•Only move an empty unit.
Danger of a line breaking if subjected to high tensile load
•Using a chain to provide strain relief for the connection lines,
secure the unit at the installation site so that the connection lines
are not put under tension when the unit is moved. The strain relief
must be designed for a tensile load of at least 0.6 kN.
Improper cleaning Risk of chemical burns from cleaning agent
•Follow the instructions of the cleaning agent manufacturer.
FM05-117-C

Safety instructions
12 Operating instructions
•Take appropriate protective measures when handling aggressive
cleaning agents.
Risk of falling on wet and slippery ground
•Keep the floor in front of the unit clean and dry.
Risk of injury from improper cleaning
•Clean the cooking chamber carefully. The cooking chamber
sensor protrudes into the cooking chamber.
Risk of property damage from improper cleaning
•Clean the unit after using it.
•Do not clean the unit with a high-pressure cleaner or water jet.
•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 shock the unit by cooling it abruptly.
•Clean the cooking chamber carefully. The cooking chamber
sensor protrudes into the cooking chamber.
•Do not use any bleaching or chlorine-containing cleaners or
disinfectants.
•Remove rust spots with an abrasive.
•Keep the unit free of calcium deposits.
Hygiene Health risk from insufficient hygiene
•Observe applicable regional hygiene regulations.
Core temperature
measurement
Risk of injury from overheated core temperature sensor
•Do not heat the core temperature sensor over an open flame.
Improper use Risk of property damage from improper use
•Use only original accessories.
•Train operators regularly.
•Do not heat food warmer plates or cans 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.
FM05-117-C

Rules of conduct when the smell of gas is detected
13Operating instructions
3 Rules of conduct when the smell of gas is detected
DANGER Risk of asphyxiation and explosion from escaping gas
Rules of conduct when the smell of gas is detected.
•Remain calm.
•Open windows and doors and ventilate rooms.
•Avoid rooms with the smell of gas.
•Do not smoke.
•Do not ignite any flames. Extinguish flames.
•Do not create any sparks. Do not operate any switches, electrical
devices or use telephones.
•Remove mobile phones and radio-controlled devices from the
hazard area.
•Close gas shut-off valves at the gas meter, at the main supply and,
if possible, at the units.
•Warn other individuals in the building. Call out and knock, do not
ring doorbells.
•Leave the building and prevent entry by others.
•Observe the safety instructions of the gas utility.
•Once outside the building, notify the responsible parties:
– If the smell of gas comes from the unit, notify Customer service.
– If the source of the gas smell can not be localised immediately,
notify the gas utility.
– If the escaping gas is audible, leave the building immediately,
prevent others from entering and notify the fire brigade, police
and gas utility.
– If the smell of gas comes from inaccessible rooms, notify the fire
brigade, police and gas utility.
FM05-117-C

Description of the unit
14 Operating instructions
4 Description of the unit
The unit is a hot-air steamer suitable for most cooking methods used
in commercial kitchens. Selectable use of hot air, unpressurized live
steam, individually, in succession or combined with moist and dry
heat.
4.1 Overview of the unit
q
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Image: Unit with tray rack trolley
a Tray rack j Hand shower
b Insulating disk k Nameplate
c Door handle l Base frame (optional)
d Cooking chamber door m Unit leg
e Tray rack trolley (optional) n Operating unit
f Vapor drainage channel, door o Housing
g Vapor drainage channel, unit p Air inlet nozzle
h Guide rail for tray rack (optional) q Waste gas connection
i USB port (covered) r Steam outlet nozzle
FM05-117-C

Description of the unit
15Operating instructions
q
p
o
n
m
l
ki
jh g f e
d
c
b
a
Image: Unit with tray trolley
a Tray rack j Hand shower
b Insulating disk k Nameplate
c Door handle l Unit leg
d Cooking chamber door m Operating unit
e Guide rail (right) n Housing
f Tray trolley o Air inlet nozzle
g Handle bar p Waste gas connection
h Guide rail (left) q Steam outlet nozzle
i USB port (covered)
FM05-117-C

Description of the unit
16 Operating instructions
4.1.1 Countertop unit
q
p
o
n
m
l
k
ji h g f
e
d
c
b
a
r
Image: Unit with tray rack trolley
a Tray rack j Hand shower
b Insulating disk k Nameplate
c Door handle l Base frame (optional)
d Cooking chamber door m Unit leg
e Tray rack trolley (optional) n Operating unit
f Vapor drainage channel, door o Housing
g Vapor drainage channel, unit p Air inlet nozzle
h Guide rail for tray rack (optional) q Waste gas connection
i USB port (covered) r Steam outlet nozzle
FM05-117-C

Description of the unit
17Operating instructions
4.1.2 Floor-standing unit
q
p
o
n
m
l
ki
jh g f e
d
c
b
a
Image: Unit with tray trolley
a Tray rack j Hand shower
b Insulating disk k Nameplate
c Door handle l Unit leg
d Cooking chamber door m Operating unit
e Guide rail (right) n Housing
f Tray trolley o Air inlet nozzle
g Handle bar p Waste gas connection
h Guide rail (left) q Steam outlet nozzle
i USB port (covered)
4.2 Features
4.2.1 Characteristics
•1-point core temperature sensor
•4-point core temperature sensor (optional)
•Sous-vide core temperature sensor (optional)
•Hand shower (optional)
•Cooking chamber door with hygienic glazing
•1-step door lock
FM05-117-C

Description of the unit
18 Operating instructions
•Two-step door lock (optional); this feature is standard on size 20
units
•Power optimization system (optional)
•Cooking chamber door hinged at right
•Cooking chamber door hinged at left (optional)
•HandClean
•WaveClean (optional)
4.2.2 USB port
The unit is equipped with a USB port (USB 2.0).
HACCP logs can be exported to the USB flash drive and archived on
an external PC as necessary.
4.2.3 HACCP log
All cooling programs run are recorded in the HACCP log.
The data are exported via the USB port.
4.2.4 WaveClean automatic cleaning (optional)
With WaveClean automatic cleaning, the cooking chamber is cleaned
with the aid of a cleaning cartridge intended specifically for the
program and then rinsed clean.
4.2.5 Preheat bridge for the models 20.15 and 20.21
Image: Preheat bridge
The preheat bridge is placed on the lower edge of the cooking
chamber opening on combisteamer models FME-215 and FME-221
when the cooking chamber is heating up or WaveClean is running
and there is no tray trolley in the combisteamer.
FM05-117-C

Description of the unit
19Operating instructions
4.3 Operating and cooking modes
4.3.1 Operating modes
Manual cooking
In the Manual cooking mode, individual cooking programs and unit
functions can be activated directly. The various types of cooking and
unit functions can be adapted individually.
Automatic cooking
In the Automatic cooking mode, stored cooking programs can be
actuated and adapted as necessary.
4.3.2 Cooking modes
Steaming
Steaming is a cooking mode, in which the food to be cooked is
cooked gently by means of steam in a temperature range of 30 °C (86
°F) to 130 °C (266 °F).
Combisteaming
Combisteaming is a cooking mode, in which large roasts, casseroles
and baked goods can be cooked in a temperature range of 30 °C (86
°F) to 250 °C (482 °F).
Convection
Convection is a cooking mode, in which the food to be cooked is
cooked without additional moisture in a temperature range of 30 °C
(86 °F) to 250 °C (482 °F).
Regeneration
Regeneration is a cooking mode, in which the food being cooked can
be kept warm and prepared in a temperature range of 30 °C (86 °F)
to 180 °C (356 °F).
4.3.3 Expanded cooking functions
Expanded cooking functions can be used to adapt individual cooking
steps to the particular food being cooked.
The following expanded cooking functions are available:
Manual steaming
The extended Manual humidification cooking function allows the
cooking humidity to be increased during operation.
FM05-117-C

Description of the unit
20 Operating instructions
Start-time selection
INFORMATION When using start time selection, temperatures that promote the growth of
harmful microorganisms on the food being cooked can occur in the cooking
chamber. Observe food processing regulations.
Start-time preselection 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 can be loaded into the unit and the desired cooking
program selected.
Ready2Cook (preheating)
For many cooking programs such as baking for example, the correct
starting temperature is important.
Ready2Cook allows the cooking zone to be heated up or cooled
down automatically to the correct starting temperature.
INFORMATION The function can be selected when starting the cooking program.
4.3.4 Core temp. measurement
When using core temperature measurement, the temperature inside
the food being cooked is measured by means of a core temperature
sensor.
As soon as the target core temperature is reached, the cooking process
is ended automatically or, in the case of a multi-step cooking program,
the next cooking step starts.
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
•High HACCP safety
4.4 Operating, control and display element functions
Symbol Operating and display element Function
On Off "I O" button •"I" switches on the unit
•"O" switches off the unit
Select knob •Selects the cooking mode, cooking programs, clean-
ing and settings
FM05-117-C