You are here: Home / Service / FAQ
Info

FAQ

At Hendi, we regularly receive questions from customers who use our appliances. Many questions can be answered  with the product information found in the Article Information System.

Can’t find the answer to your question?
If you can’t find the answer to your question and if it isn’t on the list of most frequently asked questions, you can ask your question via the Contact Form. We will respond to you as soon as possible.

Frequently Asked Questions.

 

1. What is Stainless Steel?
2. What is the difference between stainless steel alloys (18/10, 18/0)?
3. How can I prevent and repair rust or corrosion?
4. Which deep-frying oil should I use in the Hendi deep fryers?
5. Why is it important to deep fry at a temperature of 175°C?
6. What are the advantages of a deep fryer with a cold zone?
7. How do I know which products are dishwasher safe?
8. Where can I order spare parts?
9. What advantages does a convection steam oven have above a ‘normal’ convection oven?
10. What are the product characteristics of melamine?
11. How much coffee do I put in the percolator?
12. What is the meaning of the symbols on the Hendi packaging or in the user guides?
13. Which pans are suitable for induction cooking?
14. What are the advantages of induction?
15. What is a nano-ceramic coating?
16. What are the advantages of nano-ceramic cookware in relation to pans with another non-stick coating (titanium or dyflon)?

1. What is Stainless Steel?
Stainless steel is a robust, durable steel alloy that possesses excellent anti-corrosion properties. This doesn’t mean that stainless steel cannot corrode, rust or stain, as many may think. But because of its smooth, non-porous surface, stainless steel is easy to clean, very hygienic and can last a lifetime.

Stainless steel is self-healing. Due to the alloy elements in the stainless steel, a thin, invisible layer is formed on the surface, called a passivation layer. Even when the stainless steel surface is damaged, the passivation layer reforms itself to its original state under the influence of oxygen. This explains why stainless steel is still clear and lustrous after so many years.

2. What is the difference between stainless steel alloys (18/10, 18/0)?
The amount of chromium and nickel are important when determining the quality.

  • Chrome-nickel steel 18/10 consists of 18% chrome and 10% nickel. This combination makes this alloy extremely resistant to corrosion (rust), provided that the proper surface treatment has taken place. The outer surface layer repairs itself after scratching and light damage. Chrome-nickel steel 18/10 is non-magnetic.


Stainless steel 18/10 is extremely durable and dishwasher safe. Stainless steel pans allow you to cook every type of food, even acidic foods. Concentrated chlorine and saline solutions can cause damage to the material.

  • Chrome steel 18/0 consists of 18% chrome and 0% nickel. Chrome steel 18/0 is much harder, tougher and more resistant to deformation than chrome-nickel steel. Chrome steel is often used to produce knives, casings and frames because of its rigidity. On the other hand, it is less resistant to corrosion than chrome-nickel steel, because its surface is less smooth. Chrome steel is a magnetic alloy.


3. How can I prevent and repair rust or corrosion?
You can prevent stainless steel materials from rusting by regularly cleaning them with warm water and washing-up liquid. Stubborn food rests can be removed with a scouring pad. After cleaning and rinsing, it is important that you thoroughly dry the stainless steel product. This prevents any chance of rusting. It is also important not to place other metals inside a stainless steel product, for instance a pan. The contact between the metal and stainless steel causes a chemical reaction (electrolysis), which in turn causes irreparable damage to the stainless steel. Rust can then find its way into the damaged area.

Stainless steel is self-healing. When the chromium in the stainless steel comes into contact with oxygen, an invisible layer of chromium-oxide develops (passivation layer). This layer protects the underlying metal against rust (oxidation). Above all, stainless steel repairs itself when scratched.

4. Which deep-frying oil should I use in the Hendi deep fryers?
Hendi always advises to use liquid frying oil, as opposed to lard. Not only because of the health issues, but also because it helps to ensure a longer life of your appliance. It is also easier to drain liquid frying oil.

5. Why is it important to deep fry at a temperature of 175°C?
When you deep fry at a temperature that is too high, the outside of your food is already crispy while the inside is not yet cooked through. In addition, the frying oil tends to get old sooner. When the temperature is too low, the product will take in too much oil and will not cook through enough. This is also why you should avoid putting too much in the deep fryer at one time, which lowers the overall temperature. A good rule of thumb is to use 100 grams of food for each litre of deep frying oil.

6. What are the advantages of a deep fryer with a cold zone?
A deep fryer with a ‘cold zone’ has an area underneath the heating element with deep frying oil. Because the oil under the element is not directly heated, the temperature remains lower. All food rests of fries and other snacks go to the bottom of the deep fryer where the ‘cold zone’ is. This results in the oil staying cleaner and lasting longer.

7. How do I know which products are dishwasher safe?
You can find this information in the user guide of your appliance or product. You can also find the information in the catalogue of Hendi. A product that is dishwasher safe will have the symbol ‘dishwasher safe’ listed with its specifications.

8. Where can I order spare parts?
Spare parts of Hendi products and appliances can be ordered through your supplier. Repairs can also be arranged with your supplier where you purchased your Hendi equipment. They will be able to assist you. Please go to our sales addresses to find your closest Hendi supplier.

Is your supplier unable to assist you? Please contact Hendi directly at service@hendi.eu or by telephone on +31 317 68 10 40.

9. What advantages does a convection steam oven have above a ‘normal’ convection oven?
A convection steam oven heats the food while losing nothing of its taste, colour, shape or vitamins. The steam injection ensures 100% air humidity so all of the moisture remains in the food. Not only is your dish healthier, it also has a great taste.
Advantages:
•    meat and fish remain more tender
•    the taste of food is retained
•    no more cooking smells
•    cooking time is often much shorter

10. What are the product characteristics of melamine?
Melamine is:
•    hygienic due to its smooth surface
•    scratch resistant and hardwearing
•    light
•    resistant to acids
•    unsuitable for microwave use
•    dishwasher safe
•    suitable for temperatures between -40˚C to +70˚C (when in contact with food)

11. How much coffee do I put in the percolator?
To every 10 litres of water, you add 500 grams of rough-ground coffee. If you prefer a fine-ground coffee, it is necessary to use a coffee filter.

12. What is the meaning of the symbols on the Hendi packaging or in the user guides?
Some symbols refer to the certification of the product. Other symbols provide further information about the use of the product.

13. Which pans are suitable for induction cooking?
Many pans have the following symbol on the bottom: 
This allows you to quickly see whether your pan is suitable for cooking on an induction stove.

The induction stovetop recognises the circumference of the pan and whether it is suitable for induction cooking. Pans that are made of aluminium and copper without a special induction disc are unsuitable for induction. Cast iron and iron pans are very suitable for induction cooking. Stainless steel pans with the induction symbol and magnetic sandwich bottom cookware are also appropriate for induction.

NB: Cookware that has already been used on heating elements other than induction are no longer suitable. Pans with a sandwich bottom that have been used on a gas stove can become warped, leaving them unsuitable for cooking on electrical, ceramic, halogen or induction stovetops.

14. What are the advantages of induction?
The advantages of induction are:
•    high yield and efficiency; up to 87% (in comparison with gas; 50%)
•    reacts immediately; is comparable to gas
•    short heating time
•    extremely accurate control
•    temperature control possible to a limited extent
•    only the pan is heated, not the cooking surface itself.

15. What is a nano-ceramic coating?
The latest pans of Hendi are equipped with a nano-ceramic coating. This coating is made of inorganic materials that come from lifeless matter. This matter is also used in the production of for example pottery and glassware. The ceramic surface can be compared with porcelain and the pans are manufactured in an environmentally friendly manner. The nano-ceramic coating is applied with water; as opposed to pans with an non-stick coating of Teflon or Dupont.

The nano-ceramic coating has an extremely high heat resistance (up to 400˚C ), which means that no hazardous substances are released when baking at high temperature.

16. What are the advantages of nano-ceramic cookware in relation to pans with another non-stick coating (titanium or dyflon)?
Advantages of nano-ceramic pans are:
•    the surface is extremely smooth; one drop of oil is enough for good baking results
•    the surface is very hard and is therefore scratch resistant and hardwearing
•    the pan can handle higher temperatures. This allows for a shorter baking time so that the flavour and vitamins are better preserved.
•    due to the light grey colour, any discolouration of butter or oil is clearly visible.

 

 

Realisatie door Four Digits op basis van Plone.