Alto-Shaam Oven / Steamer CT Express manual Water Valve, Water drainage

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i n s t a l l a t i o n

water Valve

NOTE:

The shut-off valve

must be in the OPEN position when the oven is being used.

water drainage

The oven must discharge through an indirect waste pipe by means of an air gap. The drain fitting is supplied with a 1-1/2-inch (38mm) NPT thread.

Aunion is required. Install a 1-1/2-inch (38mm) diameter connection, drain line and clamp into place. The drain line must always be a positive gradient away from the Combitherm oven and not more than 12-inches (305mm) before an air gap.

NOTE: In the U.S.A., this equipment is to be installed to comply with the Basic Plumbing Code of the Building Officials and Code Administrators International, Inc. [BOCA], and the Food Service Sanitation Manual of the Food & Drug Administration [FDA].

If several units are to be connected to one drain pipe, the dimensions of the pipe must be sufficient to allow an unobstructed water drain system.

1-1/2" (38mm) Diameter NPT at

back of oven

DRAIN CONNECTION

1-1/2" (38mm) NPT

AIR GAP

2" (51mm); to be

within the first 12" (305mm) of oven drain

DRAIN

CONNECTION 1-1/2" (38mm)

NPT

AIR GAP

2" (51mm); to be

within the first 12" (305mm) of oven drain

WASTE PIPE

2" (51mm) Minimum NPT

diameter Manifold Pipe

*materials must withstand

temperatures up to 200°F (93° C)

1-1/2" (38mm)

diameter connection

required for drain

CT Express series • INSTALLATION MANUAL • MN-29805 • 17..

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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 requirementsAppLIANCE Must Remain on PALLET While Being Moved Positioning on siteLift or pALLET Lift Truck 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 unitRisk of electric shock Obile equipment restraintAppliance must be secured To building structure Use a drinking quality, cold water supply only Water quality requirementWater connections One suggested Method of installationOptional hand held spray hose InstallationWater drainage Water Valve2 38mm Diameter connection Required for drain Filter door latch Indicator lightVentless hood model OperationTop exhaust vent Filter switchFilter track Page Clearances CT Express checklistPage Control Temperature High Relay board surface Error codesLow Water Boiler Low water level in boiler 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.
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