Printing The Haccp Log - Henny Penny ClassicCombi Operating Instructions Manual

ClassicCombi
120 °C
120 °C

4.6.11 Printing the HACCP log

Requirements
Global Foodservice Solutions
™
The illustration shows a measuring sensor with one measuring point
(standard). The core temperature measured at the tip of the sensor is
used for controlling the cooking process. The tip of the sensor must be
positioned exactly in the core of the food to be cooked.
Insert the sensor into the food to be cooked at the thickest point.
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For roasting cuts with bone (e.g. cutlets), insert the sensor close
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to the bone.
With long roasts (e.g. sides of pork), insert the sensor crosswise
●
in order to avoid a hole in the middle of the slices when cutting.
With poultry, insert the sensor in the inner side of the thigh.
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1. If possible, thaw frozen food before cooking.
2. Insert the sensor into the food to be cooked.
3. Place the food with the sensor in the middle of the cooking chamber .
HACCP printer connected via serial interface
HACCP printer cable is maximally 3 m (9.84 ft.) in length
The device stores up to 200 HACCP logs, depending on the number
of program steps.
HACCP logs can be printed using a small serial printer via the RS 232
serial interface.
1. Press F L E X I ( 1 3 ) to call up the menu.
2. Use s e t bu t t o n (6 ) to select the menu "HAc" ("HACCP").
3. Press S t a r t / St o p (5 ) to open the menu.
Display (9) shows "HAc".
Display (8) shows the number of the last HACCP log.
Operating instructions
Operation
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