Henny Penny ClassicCombi ECC-215 Bedienungsanleitung
MODEL ECC-215
electric
GCC-215 gas
© 2007Henny Penny Corporation, Eaton, OH 45320 USA Revised 7/17//07
ClassicCombi™Combi Oven
Electric or gas
PROJECT QUANTITY ITEM NO
General Information
Henny Penny ClassicCombi™ combi
ovens use moist heat and dry heat,
either separately or in combination,
to produce the ideal cooking
conditions for a wide variety of foods.
Four basic cooking modes employ
a variety of built-in functions in
different ways.
•Steaming/Moist heat:
86-266°F (30-130°C)
Low and high-temperature
steaming.
•Convection cooking/Dry heat:
Electric: 86-572°F (30-300°C)
Gas: 86-482°F (30-250°C)
•Combination/Dry and moist heat:
86-482°F (30-250°C).
•Rethermalizing/Dry and moist heat:
86-356°F (30-180°C)
Henny Penny bridges the gap
between boiler and boilerless combis
with Advanced Steam Technology.™
This system introduces large amounts
of steam into the cooking cabinet
quickly without the deliming and
maintenance issues of a boiler.
Units include a single-sensor core
temperature probe for automatic
probe cooking.
Crosswise or lengthwise mobile
oven rack (MOR) included for loading
of standard steam table pans.
Crosswise mobile oven rack also
accepts Crosswise Plus pans and
grids.
Classi
c
Combi™ model ECC-215
Henny Penny Corporation
PO Box 60 Eaton OH 45320 USA
+1 937 456.8400 800 417.8417
+1 937 456.8434 Fax 800 417.8434 Fax
www.hennypenny.com
Lengthwise RackCrosswise Rack
Standard Features
•Advanced Steam Technology™ for
effective steam generation without
boilers.
•Easy to operate control panel, dial
settings, LED readouts and icons.
•Operators can select and input cooking
parameters manually.
•Cleaning program with user guide.
•Manual humidification.
•Offers up to 3 cooking steps in
sequence.
•Temperatures can be displayed in
either °F or °C.
•Auto-reverse fan for fast, even cooking
throughout the cabinet.
•Filterless grease extraction.
•Rethermalizing and plated banquet
system utilizes specific settings
including fan speed function for easy,
high quality banquet cooking.
•Seamless interior cabinet of
corrosion-resistant chrome nickel
steel. Exterior made from 1 mm
chrome nickel stainless steel.
•Rear ventilated, double-pane door,
right hinged.
•Single-sensor core temperature probe.
•Auto-retractable hose shower for easy,
quick rinsing.
•Two-stage safety door latch.
•Integrated siphon for easy drain
connection.
•Time delay start and preheat/cooldown
button.
Options, accessories
WaveClean™ self-cleaning system
significantly reduces water and
detergent consumption
Crisping Control - Active
dehumidification for crispy products
Full seal door with triple-pane glass
Multi-sensor core temperature probe
Alternative voltages
Chicken grids
Marine version
Oven plate rack (OPR)
The ECC/GCC-215 has a capacity of
(20) full-size steam table pans,
2 ½ in. (65 mm) deep, or
(20) Crosswise Plus pans and grids.
Net weight ECC: 782 lbs. (355 kg)
GCC: 815 lbs. (370 kg)
Crated weight ECC: 826 lbs. (375 kg)
GCC: 859 lbs. (390 kg)
Water connections
¾ in. standard cold water connection
¾ in. soft water connection
2 in. (50 mm) drain
© 2007Henny Penny Corporation, Eaton, OH 45320 USA Revised 7/17/07
Laboratory certifications
Continuing product improvement may subject specifications to change without notice.
ClassicCombi™Combi Oven
Electric or gas
PROJECT QUANTITY ITEM NO
MODEL ECC-215 electric
GCC-215 gas
Dimensions
Height: 77 ¼ in. (1960 mm)
Width: 42 ½ in. (1075 mm) Gas +25 mm
Depth: 32 in. (813 mm)
Required clearances
Left: 20 in. (500 mm) service access:
Right: 2 in. (50 mm) air flow
Back: 2 in. (50 mm) air flow,
utility connections:
Front: 28 in. (700 mm) door open
Crated dimensions
Length: 45 ¼ in. (1150 mm)
Depth: 38 in. (962 mm)
Height: 86 ½ in. (2200 mm)
Volume: 86 cu. ft. (2.43 m³)
Pan capacity
•20 full-size steam table pans, 2 ½ in. (65 mm) deep,
crosswise or lengthwise
•20 Crosswise Plus pans and grids, crosswise only
•6 standard 6-chicken grids, 36 chickens per load,
crosswise or lengthwise
•12 half-size Crosswise Plus 6-chicken grids,
72 chickens per load, crosswise only
Bidding Specifications
•Provide Henny Penny Model ECC-215
(electric) or GCC-215 (gas) combination
oven. Models enable the selection of
convection (hot air), gentle or regular steam
or a combination of these cooking modes.
•Units shall have LED displays that provide
viewing of time, temperature and other
data.
•Units shall have manual humidification.
•Units shall have step-function with up to
3 cooking steps in sequence.
•Units shall have a condensate drip pan with
central direct drain.
•Units shall have a cabinet fan with two
rotation directions to enable autoreverse
operations.
•Units shall have seamless stainless steel
cooking chamber, a door with double-glass
window, integrated door contact switch,
two-stage safety door latch and pluggable
door seal.
•Units shall have Advanced Steam
Technology.™
www.hennypenny.com
•
Units shall have 572°F electric (482°F gas)
[300°C electric (250°C gas)] maximum
operating temperature using hot air
convection with accurate temperature
controls at all operating temperatures.
•Units shall accommodate up to (20) full-size
steam table pans, 2 ½ in. deep on roll-in cart.
Electrical Volts Phase Cycle/Hz Watts Amps Wire
208 3 60 31300 94.6 3+G
240 3 60 31300 83.0 3+G
400 3 50/60 31300 47.0 3NG
440 3 60 31300 43.4 3+G
Electric
units
480 3 60 31300 40.0 3+G
120 1 60 1500 N/A 1NGGas units
230 1 50 1500 N/A 1NG
32 in.
(813 mm) Add 3 in. (76 mm) for door handle
1 ¾ in. (44 mm)
to to
p
of stack
77 ¼ in.
(1960 mm)
42 ½ in. (1075 mm)
Gas +25 mm
Power
Electric units: Connected load 32.7 kW
Gas units: Output: 123000 BTU/hr
Connection: R ¾’ NPT external thread
Options: Natural Gas or LP
Utility locations
A Electrical
B Gas line
C Water connections
D Drain
E Exhaust air
F Exhaust steam
A B
C
D
E
F
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