Alto-Shaam Oven / Steamer CT Express manual 410esiVH

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4•10esiVH

52-3/16"(1325mm) 37-13/16"(960mm)

EXHAUST

VENT

39-1/2"(1003mm)

23-3/4"

 

(603mm)

 

20-3/4"

37-13/16"(960mm)

(527mm)

 

 

 

-7/8"(326mm)

Filter access panel

 

41-1/2"(1054mm)

12

Condensate Drain

 

17-7/16"

4"

 

 

20-13/16"

(442mm)

 

 

(102mm)

 

(527mm)

Installation requirements

 

 

 

 

dimensions: h x w x d

 

Oven must be installed level.

 

 

 

 

EXTERIOR:

 

 

 

 

Oven hood condensate drain outlet is 3/4" NPT.

 

 

45-1/2" x 20-3/4" x 37-13/16" (1156mm x 527mm x 960mm)

Oven water supply shut off valve and back flow preventer

 

 

EXTERIOR WITH OPTIONAL HAND HELD SPRAY HOSE:

when required by local code.

 

 

 

 

45-1/2" x 23-3/4" x 37-13/16" (1156mm x 603mm x 960mm)

water requirements

 

 

 

 

 

 

water quality minimum standards

 

 

 

 

 

 

 

 

 

ONE (1) COLD WATER INLETS - DRINKING QUALITY

 

 

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

ONE (1) WATER INLET:

3/4" g*

* an additional water supply

 

waTer QualiTy sTandards will Void This warranTy.

LINE PRESSURE:

 

 

30 to 90 psi

is required for the optional

 

 

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

 

 

 

 

2.8 to 6.2 bar

hand held spray hose.

 

 

compliant with the specifications listed through adequate treatment measures.

WATER DRAIN: 1-1/2"CONNECTION WITH A 2" MINIMUM AIR GAP INSTALLED AS CLOSE

 

installation of the combiguardTM water Filtration system is recommended, but

 

this system may not address all water quality issues present.

TO THE OVEN AS POSSIBLE. MATERIALS MUST WITHSTAND TEMPERATURES UP TO 200°F (93°C).

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

clearance requirements

 

 

 

 

 

 

Contaminant

Inlet Water Requirements (untreated water)

LEFT:

16-1/4" (413mm) FOR HOOD FILTER SERVICE

 

 

 

 

Free chlorine

less than 0.1 ppm (mg/l)

 

 

 

 

hardness

less than 3 gpg (52 ppm)

 

8" (203mm) FROM HEAT OR STEAM PRODUCING EQUIPMENT

 

 

 

 

 

 

 

 

 

chloride

less than 30 ppm (mg/l)

 

OVEN SERVICE ACCESS: 18" (457mm)

 

 

 

 

 

 

ph

7.0 to 8.5

RIGHT:

4" (102mm)

TOP: 20" (508mm) For air MoVeMenT

 

 

 

 

alkalinity

less than 50 ppm (mg/l)

 

 

 

 

 

silica

less than 12 ppm (mg/l)

BACK: 4" (102mm)

BOTTOM: 4" (102mm) For air MoVeMenT

 

Total dissolved solids (tds)

less than 60 ppm

electrical (DEDICATED CIRCUIT REQUIRED)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Model

 

VolTage

ph

hZ

aMps

 

kw

 

awg

 

cord & plug

4•10ESiVh

 

 

208

1

 

60

23.4

4.87

 

 

NEMA L6-30P - US ONLY

 

 

 

240

1

 

60

26.3

6.31

 

8

 

 

NO CORD OR PLUG

 

 

 

208 – 240

3

 

60

15.9 – 18.8

5.59 – 7.67

 

10

 

 

NO CORD OR PLUG

 

 

 

208 - 240

1

 

50

23.4 – 26.3

4.87 – 6.31

 

10

 

 

NO CORD OR PLUG

 

 

 

380 – 415

3

 

50/60

9.8 – 10.8

6.49 – 7.67

 

10

 

 

NO CORD OR PLUG

weight

 

 

 

 

 

 

capacity

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

neT

 

260 lbs

(118 kg)

 

 

 

Full-siZe pans:

 

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

 

Four (4)

ship

 

415 lbs (188 kg)

 

 

 

gn 1/1:

 

530 x 325 x 65mm

 

Four (4)

craTe diMensions: (l x w x h)

 

 

gn 1/1:

 

530 x 325 x 20mm

 

eight (8)

 

43" x 31" x 58"

 

 

halF-siZe sheeT pans:

 

18" x 13" x 1"

 

eight (8)

 

 

 

 

 

 

 

48 lb (22 kg) MaXiMuM

 

(1092mm x 747mm x 1473mm)

 

 

 

 

 

 

 

 

 

VoluMe MaXiMuM: 30 quarts (38 liters)

 

 

 

 

 

 

 

 

 

CT Express series • INSTALLATION MANUAL • MN-29805 • 9..

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Contents CT Express Warranty InstallationP a c k i n g L i v e r yN g e r Safety procedures and precautionsSound pressure measurement Site InstallationInstallation codes & Standards Ventilation requirementsLift or pALLET Lift Truck Positioning on siteAppLIANCE Must Remain on PALLET While Being Moved Lifting Instructions Positioning requirements Stand InstallationAccessories Water supply shut off valve and back flow preventer when Hood installation is requiredOven water supply shut off valve and back flow preventer 410esiVH410CCi Electrical connection Ground Top/Back of unitAppliance must be secured To building structure Obile equipment restraintRisk of electric shock Use a drinking quality, cold water supply only Water quality requirementWater connections One suggested Method of installationOptional hand held spray hose Installation2 38mm Diameter connection Required for drain Water ValveWater drainage Filter door latch Indicator lightVentless hood model OperationFilter track Filter switchTop exhaust vent Page Clearances CT Express checklistPage Low Water Boiler Low water level in boiler Error codesControl Temperature High Relay board surface B10 Core Temperature Multipoint core temperature B11 Single point Core Temperature probeReceptacle wires disconnected N6 Cavity probe Fault Cavity temperature probeFault vent valve motor Connection Issue on Hall Effect sensorAlignment issue between motor cam and vent Motor safety switch micro switchE93 Press the Start Icon to Acknowledge the Error Total Dissolved Solids tds Original equipment limited warrantyTRansportation damage and claims

Oven / Steamer CT Express specifications

The Alto-Shaam Oven/Steamer CT Express is a cutting-edge cooking appliance designed to meet the demands of modern commercial kitchens. Renowned for its versatility and efficiency, the CT Express combines the functionalities of an oven and a steamer into one compact unit, allowing chefs to prepare a wide variety of dishes with ease.

One of the standout features of the CT Express is its advanced cook-and-hold technology. This innovative system enables chefs to not only cook food but also hold it at the perfect serving temperature without drying it out. This is particularly beneficial in high-volume settings where timing and quality are critical. The appliance can maintain food at a precise temperature, ensuring that every dish is served fresh and flavorful.

The CT Express is also equipped with a user-friendly touch screen interface, making it simple for staff to navigate various cooking modes. With programmable settings, chefs can save their favorite recipes and easily replicate perfect results time after time. This feature is particularly advantageous in fast-paced environments where consistency is paramount.

Another key characteristic of the Alto-Shaam CT Express is its patented Halo Heat technology. This unique cooking system utilizes a uniform heat source that envelops food, promoting even cooking and reducing energy consumption. The gentle, radiant heat minimizes moisture loss, preserving the natural flavors and textures of the food. This technology is invaluable for both baking and steaming, allowing for a wide array of cooking applications.

The oven/steamer's robust construction ensures durability and longevity, making it suitable for the rigors of a commercial kitchen. With a stainless steel exterior and interior, the unit is not only aesthetically pleasing but also easy to clean and maintain. Its compact size allows for flexible placement in any kitchen layout, making it an ideal choice for establishments with limited space.

In summary, the Alto-Shaam Oven/Steamer CT Express embodies the perfect blend of innovation, efficiency, and reliability. Its advanced cooking technologies, including cook-and-hold capability and Halo Heat, combined with user-friendly features, make it an essential tool for chefs looking to elevate their culinary creations while maintaining consistency and quality in every dish. As commercial kitchens continue to evolve, the CT Express stands out as a versatile solution tailored to the needs of today's culinary professionals.