Alto-Shaam VHes-5, VHes-10 Location Site & Installation Requirements, Venti Lation Requ Irem Ents

Page 19

®LOCATION SITE & INSTALLATION REQUIREMENTS

COMBITHERM

VENTI LATION REQU IREM ENTS

 

C AU TIO N

A ste am ve ntilation hoo

d is mandator y for the

 

 

 

opera tion of the oven.

Th e ventilation hood mu st

TO PREVENT PERSONAL INJURY,

be installe d in acc ordanc e wit h local buil ding

USE CAUTION WHEN MOVING OR

codes for the steam exhau st and must pr otru de

LEVELING THIS APPLIANCE.

12-i nche s to 20-inc hes ( 300 to 500mm) ove r the

 

 

 

front si de of th e oven.

A grease filter mu st be

 

 

 

loca ted in th e protr udin g area of the hood . Gr ease

 

 

 

filter s should be thoroug hly clea ned on a r egu lar

 

 

 

basis following m anu fac turer's instr uction .

 

 

 

 

Ventilation hoods m ust ensure an adequ ate

 

 

 

 

amount of in coming air d urin g oper ati on an d

 

 

 

must be ope rate d whene ver the com bination

 

 

 

 

oven/ste amer is u sed in order t o avoi d the

 

 

 

 

accum ulation of conden sation in the ho od area.

 

 

 

POSITIONIN G ON SI TE

 

 

 

 

Lift the ove n f rom t he pa llet wi th a f ork lift

or

NOT E: To avoid equipment damage, observe

pallet lift tr uck pos ition ed at the front of the

oven.

For da mage p rotection,

the use of two wooden

atten tion label on oven for area to avoid

boa rds, place d between

the bottom of the oven

with lifting fork.

 

and the lif ting forks,

is strongly recomm ended . To

 

 

 

avoi d dam age , position

the lift forks to the lef t of

MINIMUM CLEARANCE REQUIREMENTS

the cond enser an d righ t of the rig ht le g as

 

 

6" (152mm) MINIMUM

indicate d in th e diagram at rig ht.

 

LEFT SIDE

Stand th e ove n in a leve l position. Use the

 

 

18" (4 57mm)

SERVICE ACCESS RECOMMENDED

adjust able fee t t o overco me an uneve n f loor and

 

 

ensure that the un it is l evel.

 

 

20" (5 08mm) FROM HEAT PRODUCING EQUIPME NT

It is st rongly recommen ded that table top m odels

RIGHT SIDE

4" (102mm)

 

be mou nte d on a fact ory sup plie d stand or a stan d

 

 

that is stable , open,

leve l, and non-com bustible.

BA CK

4" (102mm) FOR PLUMBING

Recomm ended height is 23-inches (584mm ).

 

 

20" (5 08mm) FOR AIR MOVEMENT

Adjust the he ight of

floor mod els for smoot h

TO P

acce ss of the trolley

or cart . When position ing the

 

 

 

oven, obse rve th e minim um space allocation

 

 

 

 

requi rements sh own .

 

 

NOTE: Add itional clearance is needed for serv ice

To insur e prope r opera tion, the install atio n of this

acce ss. A minimum dis tance of 18- inc hes is

oven m ust be com pleted by qua lif ied technicians

strongl y recommended. If adequat e s ervi ce

in acc ordanc e with the instru ctions pro vid ed in

clearance is not provi ded, it will be nec essar y t o

this man ual. Failur e to fol low t he instru ction s

disco nne ct the gas, water, and drai n to move t he

provided may r esult in

damag e to the ov en,

 

 

oven with a for k lift for servi ce ac cess . Charg es in

buildi ng, or ca use perso nal injury to p ersonn el.

conne ction with inadequa te servic e a ccess is not

 

 

 

 

covered unde r warranty.

 

 

 

ELECTRIC COM BITHERM — INST ALLAT ION MANU AL #MN- 2867 7

 

 

 

 

 

 

 

PG . 17

Page 18 Page 20
Image 19
Page 18 Page 20
Contents 262.251.7 067 Phone 800.558.8744Page Unpack I NG Deli VeryDAN GER Safety Proc Edures Preca UTI ONSComp uter Software Opti ons M M O N Specification SWEI GHT CA PA CIT Y 0 ES Specification SClear AN CE RE Quirem Ents Elec TR IC ALWEI GHT Capa CIT Y 0 ESi Specification SWater R EQU Irements CL EAR AN CE RE Quirements0 ESiN Specification S Stal LAT ION R Equirements 1 0 ES Specification SWeight CA Pacit Y Dime NS IO NS H x W x DWater Requirements Water Q UA Lity M in IM UM ST and Ards 1 0 ESi Specification SWeight CAP Acit Y INS TA LL Ation Requiremen TSWater R EQU Irements WAT ER Q UA Lity M in IM UM ST Andards 1 0 ES iN Specification SWeight CA PA CIT Y DI ME NSI ONS H x W x D4 ES Specification S71 4 E S S i/sk 4 ESi Specification SWater Requirements WAT ER QU Alit Y MIN IM UM ST Andards 1 8 ES Specification SDime NS Ions H x W x D ST ALL ATI on Requirements10 18 ES 101 8 E S i/sk 1 8 ES i Specification SWater R EQU Irements Wate R QU Alit Y MI NI MUM Stand Ards 2 0 ES Specification SWEI GHT Capa City INS Tall AT ION Requirem Ents Weight CAP ACI TYWater Require Ments Water Q UA Lity M in IM UM ST and Ards AN GE R Minimum Clearance Requirements Location Site & Installation RequirementsVenti Lation Requ Irem Ents Positionin G on SI TECombitherm Dang ER Risk of Electric Shock Failure to Properly InstallS TA L L AT I O N R E Q U I R E M E N T S I P T R AY I N S TA L L AT I O NContaminant USE a Drink ING QUA LITY, COL D Water SU Pply onlyCan manifold off of one 3/4 line To 6.2 bar ALL Connection PointsItem FI-23014 Combitherm S TA L L AT I O N C H E C K L I S T RO L Reset Error Code S and R Easons contin ued Error Codes a ND R Easons con tinued Emerg Ency OPE Rati on CON DEN Sate D RAI N N T L E S S H O O D O P T I O NTimed L ATC Hing Mecha Nism Oper AtionIND Icator Light S Inter LO CK Swit ChesCH Arcoal Filter CL Eaning and Maint EnanceGrea SE F Ilters AN D ME TAL HOU SIN G PLE NUM I G I N a L E Q U I P M E N T L I M I T E D WA R R a N T Y A N S P O Rtat I O N D a M a G E a N D C L a I M S
Related manuals
Manual 41 pages 12.09 Kb

20.20, 7.14, 10.10, 10.18, VHes-5 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.
Top Page Image Contents