Alto-Shaam VHes-5, VHes-10, 1220, 714, 1010, 2020, 1018 manual 610es, 610ES Touch

Page 10

15-7/8"

2-3/16" (56mm)

3-3/4" (95mm)

(403mm) 13-1/2" (343mm) 11-1/8" (283mm)

30" (761mm)

Water Drain (Back)

 

 

(Top)

 

 

 

 

Untreated Water

 

Vent

 

Intake (Bottom)

 

 

 

Steam

(1538mm)

Treated Water

 

Intake (Bottom)

 

 

 

Electrical Connection

 

 

 

(Bottom)

 

 

-9/16"

2" (50mm)

 

 

 

 

60

 

 

 

43-7/8" (1114mm) 41-15/16" (1064mm)

 

26-1/2" (673mm)

3/16" (893mm)

 

7-9/16" (192mm)

35-

33-1/8" (840mm)

4-15/16"

(125mm)

 

6•10es

34-1/16" (864mm) 31-3/8" (796mm)

(161mm)

WATER

6-3/8"

DRAIN

 

 

 

7-9/16" 17-15/16"

(191mm) (456mm)

49-1/8" (1247mm)

stacking combination DIMENSIONS: H x W x D

 

dimensions: h x w x d

 

6.10es over 6.10es

66-3/4" x 44" x 36-5/8" (1693 x 1115 x 930mm)

 

EXTERIOR:

 

 

 

6.10es over 10.10es

73-1/8" x 44" x 36-5/8" (1857 x 1115 x 930mm)

 

35-3/16" x 43-7/8" x 34-1/16" (893mm x 1114mm x 864mm)

6.10es over 7.14es

67" x 44" x 43" (1701 x 1115 x 1090mm)

 

EXTERIOR WITH RECESSED DOOR:

 

6.10es over 10.18es

72-3/4" x 44" x 43" (1845 x 1115 x 1090mm)

 

35-3/16" x 47-7/8" x 34-1/16" (893mm x 1216mm x 864mm)

Mobile option with 5" (127mm) casters will add 2" (51mm) to the overall height

 

INTERIOR:

 

 

 

6.10es over ASC-4E 74" x 44" x 44-1/2" (1878 x 1115 x 1130mm)

 

17-3/4" x 23-1/2" x 21-1/16" (450mm x 597mm x 535mm)

water requirements

 

 

 

 

water quality minimum standards

 

 

 

TWO (2) COLD WATER INLETS - DRINKING QUALITY

 

using a waTer supply noT MeeTing alTo-shaaM’s MiniMuM

ONE (1) TREATED WATER INLET:

3/4" npT*

* can manifold off of

 

waTer QualiTy sTandards will Void This warranTy.

ONE (1) UNTREATED WATER INLET: 3/4" npT*

one 3/4" line.

 

it is the responsibility of the purchaser to ensure that incoming water supply is

LINE PRESSURE:

 

 

30 to 90 psi 2.8 to 6.2 bar

 

compliant with the specifications listed through adequate treatment measures.

WATER DRAIN: 1-1/2" connecTion wiTh a 2" MiniMuM air

 

installation of the combiguardTM water Filtration system is recommended, but

gap insTalled as close To The oVen as possiBle

 

this system may not address all water quality issues present.

 

 

 

 

 

 

clearance requirements

 

 

 

 

 

 

Contaminant Inlet Water Requirements (untreated water)

LEFT

6" (152mm) RECOMMENDED SERVICE ACCESS: 18" (457mm)

 

 

 

Free chlorine less than 0.1 ppm (mg/l)

 

 

 

hardness less than 3 gpg (52 ppm)

 

20" (508mm) FROM HEAT PRODUCING EQUIPMENT

 

 

 

 

 

 

 

chloride less than 30 ppm (mg/l)

RIGHT

4" (102mm)

TOP: 20" (508mm) For air MoVeMenT

 

 

 

 

 

 

ph 7.0 to 8.5

 

BACK

4" (102mm)

BOTTOM: 5-1/8" (130mm) For legs

 

 

 

alkalinity less than 50 ppm (mg/l)

counTer-Top insTallaTions MusT MainTain 4" (102mm) MiniMuM

 

 

 

silica less than 12 ppm (mg/l)

 

Total dissolved solids (tds) less than 60 ppm

clearance FroM counTer surFace

 

 

 

 

 

 

 

 

 

 

 

 

 

installation requirements

 

 

 

 

 

 

 

 

• Oven must be installed level.

 

 

• Hood installation is required.

 

 

 

• Water supply shut-off valve and back-flow preventer when required by local code.

 

 

 

 

 

 

 

 

 

 

 

 

 

electrical (DEDICATED CIRCUIT REQUIRED)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Model

VolTage

ph

hZ

aMps

 

kw

 

awg

 

cord & plug

6•10ES Touch

208 – 240

1*

60

44.0 - 50.0

9.1 - 12.0

 

awg 6

 

no cord or plug

 

 

208 – 240

3

60

25.2 - 28.4/ph

9.1 - 11.7

 

awg 8

 

no cord or plug

 

 

380 – 415

3

50/60

14.0 - 16.3/ph

9.0 - 11.7

 

awg 12

 

no cord or plug

6•10ES

 

208 – 240

1*

60

40.8 - 47.0

8.5 - 11.2

 

awg 6

 

no cord or plug

 

 

208 – 240

3

60

23.5 - 27.0/ph

8.5 - 11.2

 

awg 8

 

no cord or plug

 

 

380 – 415

3

50/60

13.0 - 16.0/ph

8.5 - 11.2

 

awg 12

 

no cord or plug

*elecTrical serVice charge applies

weight

 

capacity

 

 

 

 

 

 

 

 

 

 

neT

285 lb

(129 kg)

Full-siZe pans:

20" x 12" x 2-1/2"

 

six (6)

 

 

 

gn 1/1:

530 x 325 x 65mm

 

six (6)

ship

465 lb

(211 kg)

 

 

 

 

gn 2/1:

650 x 530 x 65mm

 

Three (3)

craTe diMensions: (l x w x h)

halF-siZe sheeT pans:*

18" x 13" x 1"

 

six (6)

 

53" x 45" x 49"

 

on wire shelVes only

 

 

 

 

(1346 x 1143 x 1245mm)

 

72 lb (33 kg) MaXiMuM

 

 

 

 

VoluMe MaXiMuM: 45 quarts (57 liters)

 

Combitouch® ES series • electric INSTALLATION MANUAL • 8..

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Contents ES electric Installation L i v e r y P a c k i n gSafety procedures and precautions N g e rInstallation codes & Standards Site InstallationVentilation requirements Positioning on site Minimum Clearance RequirementsLifting Instructions Positioning requirements Common specifications 610, 714, 1018 CombiGuard610ES Touch 610es610ES 610ESi Touch 610esi610ESi 610ESiN Touch 610esiN610ESiN 1010ES Touch 1010es1010ES 1010ESi Touch 1010esi1010ESi 1010esiN 33 837mm714ES Touch 714es714ES 714ESi Touch 714ESi1018ES Touch 1018es1018ES 1018ESi Touch 1018esi1018ESi 1220ES Touch 1220es1220ES 1220ESi Touch 1220esi1220ESi 2020ES Touch 2020es2020ES 2020ESi Touch 2020esi2020ESi Hard wired models Electrical connectionTerminal Block Ground Electrical Connection Mobile equipment restraint Risk of electric shockWater quality requirement Water connections Water requirements Two 2 cold water inlets drinking qualityWater Valve Water drainageOn/O Combitouch checklist ClearancesError codes Press the Start Icon to Acknowledge the ErrorE15 E51 E93 Combitouch motor control error codes Press the Start Icon to Acknowledge the Error Ventless hood option Condensate drainVentless Hood Power Knob OperationOriginal equipment limited warranty TRansportation damage and claims
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1018, 2020, 1010, COMBITHERM COMBINATION Oven / Steamer ES electric combitouch, 714 specifications

Alto-Shaam is known for its innovative cooking and holding equipment designed for the foodservice industry, and their VHes product line is no exception. This range includes models VHes-10, VHes-5, 1220, 610, and 714, each built with unique features and advanced technologies to meet the demands of modern kitchens.

The VHes-10 and VHes-5 models are equipped with Alto-Shaam’s exclusive Halo Heat technology, which provides precise temperature control and ensures even heat distribution. This technology gently holds food at the perfect serving temperature without drying it out, enhancing both flavor and texture. These models also feature Energy Star certification, reflecting their energy-efficient design, which helps kitchens reduce operational costs while supporting sustainability goals.

The VHes-10 boasts a larger capacity, capable of accommodating more food items, while the VHes-5 is designed for smaller operations or limited spaces, providing versatility in the kitchen. Both models come with digital control panels for easy temperature adjustments and monitoring, ensuring that chefs can maintain optimal conditions at all times.

Moving on to the 1220, 610, and 714 models, these units cater to diverse holding needs within foodservice operations. Each model is designed to be user-friendly, with clear digital displays and intuitive controls that allow chefs to quickly set and adjust holding temperatures. The 1220 model is particularly popular for its spacious design, which supports larger quantities of food, making it ideal for bustling kitchens and catered events.

The 610 and 714 models are engineered for flexibility, allowing operators to effectively manage their food items in various settings. Their compact sizes combined with smart technology make them an excellent choice for both front-line service environments and back-of-house operations. Notably, all these models support multiple food types, enabling establishments to hold everything from vegetables to protein dishes without compromising quality.

In summary, Alto-Shaam’s VHes series, including the VHes-10, VHes-5, 1220, 610, and 714, integrates cutting-edge technologies such as Halo Heat and efficient designs into versatile equipment. With an emphasis on energy savings, precise temperature control, and user convenience, these models are vital for any foodservice operation seeking to elevate their food holding and serving capabilities.