Henny Penny FlexFusion FPE-615 User manual

REGISTER WARRANTY ONLINE AT WWW.HENNYPENNY.COM
OPERATOR’S
MANUAL
REGISTER WARRANTY ONLINE AT WWW.HENNYPENNY.COM
FlexFusionTM ELECTRIC PLATINUM COMBI
MODEL
FPE-615
FPE-621
FPE-115
FPE-121
FPE-215
FPE-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
Description of the unit
15
3.1
Overview of the unit
15
3.1.1
Countertop unit
15
3.1.2
Floor-standing unit
16
3.2
Features
17
3.2.1
Characteristics
17
3.2.2
Operating modes
17
3.2.3
Types of cooking
18
3.2.4
Expanded cooking functions
19
3.2.5
Core temperature measurement
21
3.2.6
Barcode scanner
22
3.2.7
USB port
22
3.2.8
HACCP logging
22
3.2.9
VideoAssist
22
3.2.10
WaveClean automatic cleaning
23
3.2.11
CombiDoctor (self-diagnostic program)
23
3.3
Operating, control and display element functions
23
3.4
Application
24
3.4.1
Plate capacity during regeneration
24
3.4.2
Loading capacity
25

Directory of contents
4
3.4.3
Temperature standard setting
25
3.4.4
Core temperature standard setting
26
3.5
Chef’s Touch equipment controls
26
3.5.1
Touchscreen operation
28
3.5.2
Display elements
29
4
Putting the unit into service
31
5
Operating the unit
32
5.1
Switching the unit on and off
32
5.1.1
Switching on
32
5.1.2
Switching off
32
5.2
Opening and closing the cooking zone door
33
5.2.1
Opening the single-stage door latch
33
5.2.2
Closing the single stage door latch
33
5.2.3
Opening the two-stage door latch
34
5.2.4
Closing the two-stage door latch
34
5.3
Loading and emptying the unit
35
5.3.1
Loading and emptying
35
5.3.2
Loading and emptying with a tray rack trolley
36
5.3.3
Loading and emptying with a tray trolley
37
5.4
Using the core temperature sensor
39
5.4.1
Measuring with a 4-point core temperature sensor
39
5.4.2
Measuring with a sous-vide core temperature sensor
40
5.4.3
Measuring the core temperature when cooking frozen food
40
5.5
Making the basic settings
41
5.5.1
Opening the Setting menu
41
5.5.2
Retrieving equipment information
42
5.5.3
Setting the date and time
43
5.5.4
Presetting the language selection
44

Directory of contents
5
5.5.5
Activating and cancelling inhibit operation
45
5.6
Basic functions
46
5.6.1
Setting the cooking temperature
46
5.6.2
Setting the cooking time and continuous operation
47
5.6.3
Setting the core temperature
49
5.6.4
Setting the fan speed and direction of rotation
50
5.6.5
Inserting and removing a USB flash drive
50
5.6.6
Exporting the HACCP log
51
5.7
Equipment functions
51
5.7.1
Opening the Equipment function menu
51
5.8
Manual cooking
51
5.8.1
Opening the Manual cooking menu
52
5.8.2
Creating a cooking program
52
5.9
User's own cooking programs
53
5.9.1
Creating a cooking program
53
5.9.2
Saving the cooking program
55
5.9.3
Exporting a cooking program
58
5.10
Automatic cooking (autoChef)
58
5.10.1
Opening the Automatic cooking menu
58
5.10.2
Finding and opening a cooking program
59
5.10.3
Starting the cooking program
60
5.10.4
Ending the cooking program
61
5.10.5
Modifying the cooking program
61
5.10.6
Deleting a cooking program
62
5.10.7
Exporting and importing a cooking program
63
5.11
Pausing and finishing use
64
6
Cleaning and caring for the unit
65
6.1
Preventing corrosion
65
6.2
Remove rust spots
65

Directory of contents
6
6.3
Cleaning the housing
66
6.4
Cleaning the handle, operating elements and operating panel
membrane
66
6.5
Cleaning the touchscreen
67
6.6
Cleaning the door seal
68
6.7
Cleaning the cooking zone door
69
6.7.1
Cleaning the door with hygienic glazing
69
6.8
Cleaning the steam outlet
69
6.9
Cleaning the condensation hood (optional)
70
6.10
Removing calcium deposits from the unit
71
6.11
Cleaning the cooking zone automatically with WaveClean
71
6.11.1
Preparing for cleaning
71
6.11.2
Selecting the cleaning level
72
6.11.3
Inserting the cleaning cartridge
72
6.11.4
Starting automatic cleaning
73
6.11.5
Cancelling automatic cleaning
73
6.11.6
Ending automatic cleaning
73
6.12
Cleaning the cooking zone manually
74
6.12.1
Preparing the cooking zone
74
6.12.2
Starting the cleaning program
74
6.12.3
Spraying the cleaner
75
6.12.4
Allowing the cleaner to act
75
6.12.5
Starting cleaning
75
6.12.6
Rinsing the cooking zone
76
6.12.7
Drying the cooking zone
76
6.13
Swinging the air diverter open and closed
77
6.14
Inspecting the unit
78
6.14.1
Performing a visual inspection
78
6.14.2
Running CombiDoctor (self-diagnostic program)
78

Directory of contents
7
7
Troubleshooting
80
7.1
Causes of errors and remedies
80
7.2
Nameplate
80
8
Dispose of unit in an environmentally responsible manner
81

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
▪Do not operate a defective unit.
▪Allow only an authorized technician to repair the unit.
Risk of fire from dirt and grease deposits
▪Clean the unit when finished using it.
▪Do not use the unit as a deep fat fryer.
▪Do not store any combustible objects or plastic containers in the cooking
zone.
Firefighting
▪In the event of a fire, disconnect the unit from the electric mains.
▪Use a Fire Class F fire extinguisher, never water, to extinguish grease
fires. Other fires, for instance, can be extinguished with fire extinguishers
suitable for Fire Classes A, B, C, 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.
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.
Fire prevention
Unit on casters
Improper cleaning

2
Safety information
14
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
Health risk from insufficient hygiene
▪Observe applicable regional hygiene regulations.
Risk of injury from overheated core temperature sensor
▪Do not heat the core temperature sensor over an open flame.
Risk of physical damage from improper use
▪Use only original accessories.
▪Train operators regularly.
▪Do not heat food warmer plates or tins of preserved food.
▪Do not cover air inlet and outlet openings.
▪Do not operate the unit at temperatures below 4°C (39°F).
▪Remove the core temperature sensor before the cooked food is
removed.
▪Insert the core temperature sensor back into the holder after use.
Hygiene
Core temperature
measurement
Improper use

Description of the unit
3
Overview of the unit
15
Description of the unit
Overview of the unit
Countertop unit
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
Steam outlet connection fitting
g
Steam drain channel, unit
q
Core temperature sensor
(optional)
3
3.1
3.1.1

3
Description of the unit
Overview of the unit
16
h
Guide rail for tray rack
(optional)
r
Connection (optional)
i
USB port (covered)
s
Protective cap (optional)
j
Hand shower
Floor-standing unit
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
Steam outlet connection fitting
g
Push handle
q
Core temperature sensor
3.1.2

Description of the unit
3
Features
17
(optional)
h
Guide rail (left)
r
Connection (optional)
i
USB port (covered)
s
Protective cap (optional)
j
Hand shower
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.
3.2
3.2.1
3.2.2

3
Description of the unit
Features
18
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).
Combisteaming
Combisteaming is a cooking mode that can be used to cook large roasts,
casseroles and baked goods in a temperature range of 30°C (86°F) to 250°C
(482°F).
Hot air
Hot air is a cooking mode where the food to be cooked is cooked without
additional moisture in a temperature range of 30°C (86°F) to 300°C (572°F).
Perfection (regeneration)
Perfection is a cooking mode that can be used to prepare cooled cooked
food quickly in a temperature range of 30°C (86°F) to 150°C (302°F) and
then keep it warm.
Delta-T cooking
Delta-T cooking is a cooking mode where the cooking temperature depends
on the core temperature of the food being cooked.
The cooking temperature is always higher than the current core temperature
by the set value (Delta-T value, cooking temperature difference). The
resulting cooking time is longer than with other cooking modes.
Delta-T cooking is especially well-suited for general cooking. The food being
cooked remains tender and juicy with little weight loss.
Low-temperature cooking
Low-temperature cooking is a cooking mode where the food to be cooked is
cooked in an especially gentle manner in a temperature range of 30°C
(86°F) to 100°C (212°F).
3.2.3

Description of the unit
3
Features
19
The cooking time is considerably longer than at higher temperatures, but no
supervision is required and the cooking time can be extended considerably
without any loss in quality.
The food being cooked remains tender and juicy with little weight loss.
Baking
Baking is a cooking mode where the food to be cooked is cooked and
browned by hot air in a temperature range of 30°C (86°F) to 220°C (248°F);
this opens up the texture of the food. Humidification and an associated idle
time may precede baking.
Expanded cooking functions
Expanded cooking functions can be used to modify individual cooking steps
for the particular food being cooked.
The following expanded cooking functions are available:
PerfectHold
PerfectHold is a cooking function where the prepared food is held in the unit
in a temperature range of 50°C (122°F) to 100°C (212°F) after the actual
cooking process until it is ready to be served.
Ready2Cook (preheating)
For many cooking programs such as baking, for instance, the correct starting
temperature is important.
With Ready2Cook, the cooking zone can automatically be heated or cooled
to the correct starting temperature.
Start-time preselection
CAUTION
When using the start time delay, temperatures that promote the growth of
harmful microorganisms on the food being cooked can occur in the cooking
zone. Observe food processing regulations.
The start time delay can be used to set a waiting period until the program
starts.
In this way, bottlenecks in production and preparation can be avoided.
3.2.4

3
Description of the unit
Features
20
The prepared food can be loaded into the unit and the desired cooking
program selected.
Steam Exhaust System (SES)
This function is activated by default for all cooking programs that have a
cooking time longer than 6 minutes.
The Steam Exhaust System (SES) is activated automatically shortly before
the end of cooking.
After the cooking time, the Steam Exhaust System (SES) extracts the steam
from the cooking zone. It is then possible to open the cooking zone door
without risk of injury.
RackControl
With the expanded cooking function RackControl, different foods such as
potatoes, cauliflower, peas, carrots and meat can be cooked simultaneously
for different times.
RackControl monitors the various cooking times in one process. When one
cooking time has elapsed, a signal sounds and the food being cooked can
be removed. RackControl is ideal for rolling cooking.
FamilyMix
With the expanded cooking function FamilyMix, the appropriate cooking
programs are displayed in the Automatic cooking (autoChef) menu for the
currently set cooking mode. The cooking programs displayed have the same
cooking climate and an identical or shorter cooking time. Tapping the
individual suggestions transfers the cooking times for the individual products
to the RackControl function and these can then be started when desired
during the cooking process.
Manual humidification
Manual humidification allows the cooking zone humidity to be increased
during operation.
Manual humidification can be used only in the hot air and Delta-T hot air
cooking modes.