Henny Penny FlexFusion FPG-615 User manual

REGISTER WARRANTY ONLINE AT WWW.HENNYPENNY.COM
OPERATOR’S
MANUAL
REGISTER WARRANTY ONLINE AT WWW.HENNYPENNY.COM
FlexFusionTM GAS PLATINUM COMBI
MODEL
FPG-615
FPG-621
FPG-115
FPG-121
FPG-215
FPG-221
Read instructions before operating the appliance

Operating and display elements
2
Operating and display elements
a
On Off button
f
"Automatic cooking" button
b
FlexiHelp button
g
"Equipment functions" button
c
Operating element with
touchscreen
h
Back button
d
"Manual cooking" button
i
Information bar
e
Language selection button
a
b
c
d
e
i
h
g
f

Directory of contents
3
Directory of contents
1
Introduction
8
1.1
About this manual
8
1.1.1
Explanation of signs
9
1.2
Intended use
11
1.3
Warranty
11
2
Safety information
12
3
Rules of conduct when the smell of gas is detected
16
4
Description of the unit
17
4.1
Overview of the unit
17
4.1.1
Countertop unit
17
4.1.2
Floor-standing unit
18
4.2
Features
19
4.2.1
Characteristics
19
4.2.2
Operating modes
19
4.2.3
Types of cooking
20
4.2.4
Expanded cooking functions
21
4.2.5
Core temperature measurement
23
4.2.6
Barcode scanner
24
4.2.7
USB port
24
4.2.8
HACCP logging
24
4.2.9
VideoAssist
24
4.2.10
ChefsHelp
25
4.2.11
WaveClean automatic cleaning
25
4.2.12
CombiDoctor (self-diagnostic program)
25
4.3
Operating, control and display element functions
25

Directory of contents
4
4.4
Application
26
4.4.1
Plate capacity during regeneration
26
4.4.2
Loading capacity
27
4.4.3
Temperature standard setting
27
4.4.4
Core temperature standard setting
28
4.5
Chef’s Touch equipment controls
28
4.5.1
Touchscreen operation
28
4.5.2
Display elements
31
5
Putting the unit into service
33
6
Operating the unit
34
6.1
Switching the unit on and off
34
6.1.1
Switching on
34
6.1.2
Switching off
34
6.2
Opening and closing the cooking zone door
35
6.2.1
Opening the single-stage door latch
35
6.2.2
Closing the single stage door latch
35
6.2.3
Opening the two-stage door latch
36
6.2.4
Closing the two-stage door latch
36
6.3
Loading and emptying the unit
37
6.3.1
Loading and emptying
37
6.3.2
Loading and emptying with a tray rack trolley
38
6.3.3
Loading and emptying with a tray trolley
39
6.4
Using the core temperature sensor
41
6.4.1
Measuring with a 4-point core temperature sensor
41
6.4.2
Measuring with a sous-vide core temperature sensor
42
6.4.3
Measuring the core temperature when cooking frozen food
42
6.5
Making the basic settings
43
6.5.1
Opening the Setting menu
43

Directory of contents
5
6.5.2
Retrieving equipment information
44
6.5.3
Setting the date and time
45
6.5.4
Presetting the language selection
46
6.5.5
Activating and cancelling inhibit operation
47
6.6
Basic functions
48
6.6.1
Setting the cooking temperature
48
6.6.2
Setting the cooking time and continuous operation
49
6.6.3
Setting the core temperature
51
6.6.4
Setting the fan speed and direction of rotation
52
6.6.5
Preparing the USB flash drive for initial use
52
6.6.6
Inserting and removing a USB flash drive
53
6.6.7
Exporting the HACCP log
53
6.7
Equipment functions
53
6.7.1
Opening the Equipment function menu
54
6.8
Manual cooking
54
6.8.1
Opening the Manual cooking menu
54
6.8.2
Creating a cooking program
54
6.9
User's own cooking programs
55
6.9.1
Creating a cooking program
55
6.9.2
Saving the cooking program
58
6.9.3
Exporting a cooking program
61
6.10
Automatic cooking (autoChef)
61
6.10.1
Opening the Automatic cooking menu
61
6.10.2
Finding and opening a cooking program
62
6.10.3
Starting the cooking program
63
6.10.4
Ending the cooking program
64
6.10.5
Modifying the cooking program
65
6.10.6
Delete cooking program
66
6.10.7
Exporting and importing a cooking program
66

Directory of contents
6
6.11
Pausing and finishing use
68
7
Cleaning and caring for the unit
69
7.1
Preventing corrosion
69
7.2
Remove rust spots
69
7.3
Cleaning the housing
70
7.4
Cleaning the handle, operating elements and operating panel
membrane
70
7.5
Cleaning the touchscreen
71
7.6
Cleaning the door seal
72
7.7
Cleaning the cooking zone door
73
7.7.1
Cleaning the door with hygienic glazing
73
7.8
Cleaning the steam outlet
73
7.9
Cleaning the condensation hood (optional)
74
7.10
Removing calcium deposits from the unit
75
7.11
Cleaning the cooking zone automatically with WaveClean
75
7.11.1
Preparing for cleaning
75
7.11.2
Selecting the cleaning level
76
7.11.3
Inserting the cleaning cartridge
76
7.11.4
Starting automatic cleaning
77
7.11.5
Cancelling automatic cleaning
77
7.11.6
Ending automatic cleaning
77
7.12
Cleaning the cooking zone manually
78
7.12.1
Preparing the cooking zone
78
7.12.2
Starting the cleaning program
78
7.12.3
Spraying the cleaner
79
7.12.4
Allowing the cleaner to act
79
7.12.5
Starting cleaning
79
7.12.6
Rinsing the cooking zone
80

Directory of contents
7
7.12.7
Drying the cooking zone
80
7.13
Swinging the air diverter open and closed
81
7.14
Inspecting the unit
82
7.14.1
Performing a visual inspection
82
7.14.2
Running CombiDoctor (self-diagnostic program)
82
8
Troubleshooting
84
8.1
Causes of errors and remedies
84
8.2
Nameplate
84
9
Dispose of unit in an environmentally responsible manner
85

1
Introduction
About this manual
8
Introduction
About this manual
The instruction manual is part of the unit and contains information:
▪on safe operation
▪on cleaning and care
▪on remedial actions in case of faults
Observe and adhere to the following instructions:
▪Read the instruction manual completely before operating the unit for the
first time.
▪Make the instruction manual available to the operator at all times at the
operating site of the unit.
▪Insert any supplements from the manufacturer.
▪Preserve the instruction manual throughout the service life of the unit.
▪Pass on the instruction manual to any subsequent operator of the unit.
The target group of the instruction manual is the operator, who is entrusted
with the operation, cleaning and care of the unit.
All figures in this manual are intended as examples. Discrepancies between
these and the actual unit can arise.
1
1.1
Target group
Figures

Introduction
1
About this manual
9
Explanation of signs
DANGER
Imminent threat of danger
Failure to comply will lead to death or very severe injuries.
WARNING
Possible threat of danger
Failure to comply can lead to death or very severe injuries.
CAUTION
Dangerous situation
Failure to comply can cause minor or moderate injuries.
SAFETY INSTRUCTIONS
Material damage
Failure to comply can cause material damage.
NOTICE
Information
Notes for better understanding and operation of the unit.
1.1.1

1
Introduction
About this manual
10
Symbol / sign
Meaning
▪
Listing of information.
Action steps, which can be
performed in any sequence.
1.
2.
Action steps, which must be
performed in the prescribed
sequence.
Result of a listed action.

Introduction
1
Intended use
11
Intended use
This unit is intended to be used solely for commercial purposes, particularly
in commercial kitchens.
This unit may only be used with suitable accessories and for the cooking of
food.
It is forbidden to use the unit for purposes, which include the following:
▪Washing dishes
▪Storing supplies
▪Drying cloths, paper or dishes
▪Heating acids, alkaline solutions or other chemicals
▪Heating preserved food
▪Heating flammable liquids
▪Heating rooms
▪Cleaning air filters
This unit is certified in the following:
Warranty
The warranty is void and safety is no longer assured in the event of:
▪Modifications or technical changes to the unit,
▪Improper use,
▪Incorrect startup, operation or maintenance of the unit,
▪Problems resulting from failure to observe these instructions.
1.2
1.3

2
Safety information
12
Safety information
The operator must be familiar with regional regulations and observe them.
During operation, the following group of individuals must be supervised by
an individual who is responsible for safety:
▪Individuals with physical, sensory, or mental handicaps, or who lack the
knowledge and experience to operate the unit properly.
The supervising individual must be familiar with the unit and the risks
associated with it.
Risk of burns from hot surfaces
▪Protect arms and hands by wearing suitable protective gloves.
▪Allow surfaces to cool prior to cleaning.
▪Remove hot cookware only with suitable protective gloves or potholders.
▪Remove containers and baking sheets only with suitable protective
gloves or potholders.
Risk of burns from hot liquids
▪Protect arms and hands by wearing suitable protective gloves.
▪Remove, transport and empty containers carefully.
Risk of chemical burns from evaporating cleaners
▪Follow the instructions of the cleaning agent manufacturer.
▪Allow the cooking so to clean to a temperature below 60°C (140°F) and
then clean.
Risk of burns from steam
▪Protect arms and hands by wearing protective gloves.
▪Do not hold hands in front of the extractor hood.
▪First open the cooking zone door slightly and allow the steam to escape.
Then open the cooking zone door completely.
▪Dry unit completely after cleaning it.
Risk of injury from a defective unit
▪Disconnect a defective unit from the electric mains.
2
Operation
Hot surfaces
Hot liquids
Defective unit

Safety information
2
13
▪Use gas shut-off valve to isolate unit from gas supply.
▪Do not operate a defective unit.
▪Allow only an authorized technician to repair the unit.
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 fire from dirt and grease deposits
▪Clean the unit when finished using it.
▪Do not use the unit as a deep fat fryer.
▪Do not store any combustible objects or plastic containers in the cooking
zone.
Risk of fire from objects
▪Do not obstruct the exhaust gas duct.
Firefighting
▪In the event of a fire, disconnect the unit from the electric mains.
▪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, CO2fire extinguishers or extinguishing
media suitable for the fire class confronted.
Risk of injury from a unit on casters
▪Move the unit only for cleaning or maintenance.
▪Lock casters during operation.
▪Only move an empty unit.
Risk of electric shock from live components
▪Security electric power cable to the wall at the installation location by
means of a chain as strain relief.
Escaping gas
Fire prevention
Unit on casters

2
Safety information
14
Risk of chemical burns from cleaning agent
▪Follow the instructions of the cleaning agent manufacturer.
▪Take appropriate protective measures when handling aggressive
cleaning agents.
Risk of falling on smooth floors
▪Keep the floor in front of the unit clean and dry.
Risk of injury from improper cleaning
▪Clean the cooking zone carefully. The cooking zone sensor protrudes
into the cooking zone.
Risk of physical damage from improper cleaning
▪Clean the unit after using it.
▪Do not clean the unit with a high-pressure cleaner.
▪Do not clean the housing with highly abrasive or chemically aggressive
cleaning agents.
▪Do not clean the housing with highly abrasive sponges.
▪Follow the instructions of the cleaning agent manufacturer.
▪Do not cool shock the unit by cooling it abruptly.
▪Clean the cooking zone carefully. The cooking zone sensor protrudes
into the cooking zone.
▪Do not use any bleaching or chlorine-containing cleaners.
▪Remove rust spots with an abrasive.
▪Keep the unit free of calcium deposits.
Health risk from insufficient hygiene
▪Observe applicable regional hygiene regulations.
Risk of injury from overheated core temperature sensor
▪Do not heat the core temperature sensor over an open flame.
Risk of physical damage from improper use
▪Use only original accessories.
Improper cleaning
Hygiene
Core temperature
measurement
Improper use

Safety information
2
15
▪Train operators regularly.
▪Do not heat food warmer plates or tins of preserved food.
▪Do not cover air inlet and outlet openings.
▪Do not operate the unit at temperatures below 4°C (39°F).
▪Remove the core temperature sensor before the cooked food is
removed.
▪Insert the core temperature sensor back into the holder after use.

3
Rules of conduct when the smell of gas is detected
16
Rules of conduct when the smell of
gas is detected
DANGER
Risk of asphyxiation and explosion from escaping gas
Follow the 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 strike 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 feed 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.
▪Observed the safety instructions of the gas utility.
▪Once outside the building, notify responsible parties:
–If the smell of gas comes from the unit, notify customer service.
–If the source of the smell of gas cannot 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.
3

Description of the unit
4
Overview of the unit
17
Description of the unit
Overview of the unit
Countertop unit
Gas FlexFusion with tray rack trolley
a
Tray rack
k
Base frame (optional)
b
Insulated window
l
Equipment foot
c
Door handle
m
Operating control
d
Cooking zone door
n
Housing
e
Tray rack trolley (optional)
o
Air intake connection fitting
f
Steam drain channel, door
p
Waste gas connection
g
Steam drain channel, unit
q
Steam outlet connection fitting
4
4.1
4.1.1

4
Description of the unit
Overview of the unit
18
h
Guide rail for tray rack
(optional)
r
Core temperature sensor
(optional)
i
USB port (covered)
s
Connection (optional)
j
Hand shower
t
Protective cap (optional)
Floor-standing unit
Gas FlexFusion with tray trolley
a
Tray rack
k
Equipment leg
b
Insulated window
l
Equipment foot
c
Door handle
m
Operating control
d
Cooking zone door
n
Housing
e
Guide rail (right)
o
Air intake connection fitting
f
Tray trolley
p
Waste gas connection
g
Push handle
q
Steam outlet connection fitting
4.1.2

Description of the unit
4
Features
19
h
Guide rail (left)
r
Core temperature sensor
(optional)
i
USB port (covered)
s
Connection (optional)
j
Hand shower
t
Protective cap (optional)
Features
Characteristics
▪4-point core temperature sensor
▪Sous-vide core temperature sensor or a second 4-point core
temperature sensor (optional)
▪Hand shower
▪Cooking zone door with hygienic glazing
▪Single-stage door latch
▪Two-stage door latch (optional); this feature is standard on size 20 units
▪Power optimizing system (optional)
▪Ethernet connection (optional)
▪Cooking zone door hinged at right
▪Cooking zone door hinged at left (optional), not on size 20 floor-standing
units
▪WaveClean
▪Barcode scanner (optional)
▪Steam Exhaust System (SES)
Operating modes
Manual cooking
In the manual cooking mode, individual cooking programs and equipment
functions can be actuated directly. The various cooking modes and
equipment functions can be modified individually.
4.2
4.2.1
4.2.2

4
Description of the unit
Features
20
Automatic cooking (autoChef)
In the automatic cooking mode, stored cooking programs can be actuated
and adapted as necessary.
Types of cooking
Steaming
Steaming is a cooking mode where the food to be cooked is cooked gently in
steam in a temperature range of 30°C (86°F) to 130°C (266°F).
Combi-steaming
Combisteaming is a cooking mode that can be used to cook large roasts,
casseroles and baked goods in a temperature range of 30°C (86°F) to
250°C (482°F).
Hot air
Hot air is a cooking mode where the food to be cooked is cooked without
additional moisture in a temperature range of 30°C (86°F) to 250°C (482°F).
Perfection (regeneration)
Perfection is a cooking mode that can be used to prepare cooled cooked
food quickly in a temperature range of 30°C (86°F) to 150°C (482°F) and
then keep it warm.
Delta-T cooking
Delta-T cooking is a cooking mode where the cooking temperature depends
on the core temperature of the food being cooked.
The cooking temperature is always higher than the current core temperature
by the set value (Delta-T value, cooking temperature difference). The
resulting cooking time is longer than with other cooking modes.
Delta-T cooking is especially well-suited for general cooking. The food being
cooked remains tender and juicy with little weight loss.
Low-temperature cooking
Low-temperature cooking is a cooking mode where the food to be cooked is
cooked in an especially gentle manner in a temperature range of 30°C
(86°F) to 100°C (212°F).
4.2.3