Alto-Shaam VHes-10, VHes-5 ALL Connection Points, Can manifold off of one 3/4 line To 6.2 bar

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WAT E R S U P P LY & I N S TA L L AT I O N R E Q U I R E M E N T S

®

WATER R EQU IREM ENTS

TWO (2) COLD WATER INLETS - DRI KING QUALITY

ONE (1)

TREATED WATER INLET:

3/4" NPT*

ONE (1)

UNTREATED WATER INLET:

3/4" NPT*

* Can manifold off of one 3/4" line

2.8 to 6.2 bar

LINE PRESSURE:

30 to 90 psi

REFER TO PUBLISHED SPECIFIC WATER REQUIREMENTS

WATER DRAIN: 1-1/2"CONNECTION WITH AIR GAP

COMBITHERM

Flush the wa ter line at th e in stallat ion s ite be fore connect ing the oven to the water suppl y. A hose conne ctor is supplied for flexible hose connection to the COLD water source.

PIPE SEALING TAPE (TEFLON ®) MUST BE U SED AT

ALL CONNECTION POINTS.

The use of a pipe sealing

compo und is not recom mended .

 

Incoming cold water connection

T connection

Cold water line to untreated oven connection

ONE SUGGESTED METHOD OF INSTALLATION

Water Filter

Cold water line to

Treated cold

filter or treatment

water to treated

system

connection on oven

 

 

NOTE:

BOTH TR EATED AND UNT REATED WATER

CONN ECTIONS MUST B E CO NNE CTED FOR PROPER

OPER ATIO N O F THE OV EN. B OTH CO NNE CTIONS

CAN B E TREATED WATE R, B UT SHOULD NEVER BE

CONN ECTED TO ONLY UNT REATED WATER.

UNIONS OR FLEX IBLE L INES SHO ULD BE USE D TO

ALLOW FOR OVEN M OVE MENT WHE N BEI NG

SERV ICED OR CLEANI NG I S NEEDE D.

REFER TO DIMENSIO N DR AWINGS BEGI NNI NG O N

PAGE 4 FOR PROPER I NTAKE LOCATI ONS.

ELE CTRIC COMBITHERM INST ALLAT ION MANUAL #MN -286 77

PG. 22

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Contents Phone 800.558.8744 262.251.7 067Page Deli Very Unpack I NGSafety Proc Edures Preca UTI ONS DAN GERM M O N Specification S Comp uter Software Opti ons0 ES Specification S Clear AN CE RE Quirem EntsElec TR IC AL WEI GHT CA PA CIT Y0 ESi Specification S Water R EQU IrementsCL EAR AN CE RE Quirements WEI GHT Capa CIT Y0 ESiN Specification S 1 0 ES Specification S Weight CA Pacit YDime NS IO NS H x W x D Stal LAT ION R Equirements1 0 ESi Specification S Weight CAP Acit YINS TA LL Ation Requiremen TS Water Requirements Water Q UA Lity M in IM UM ST and Ards1 0 ES iN Specification S Weight CA PA CIT YDI ME NSI ONS H x W x D Water R EQU Irements WAT ER Q UA Lity M in IM UM ST AndardsSpecification S 4 ES4 ESi Specification S 71 4 E S S i/sk1 8 ES Specification S Dime NS Ions H x W x DST ALL ATI on Requirements Water Requirements WAT ER QU Alit Y MIN IM UM ST Andards1 8 ES i Specification S 10 18 ES 101 8 E S i/sk2 0 ES Specification S Water R EQU Irements Wate R QU Alit Y MI NI MUM Stand ArdsWEI GHT Capa City Weight CAP ACI TY INS Tall AT ION Requirem EntsWater Require Ments Water Q UA Lity M in IM UM ST and Ards AN GE R Location Site & Installation Requirements Venti Lation Requ Irem EntsPositionin G on SI TE Minimum Clearance RequirementsCombitherm Dang ER Failure to Properly Install S TA L L AT I O N R E Q U I R E M E N T SI P T R AY I N S TA L L AT I O N Risk of Electric ShockUSE a Drink ING QUA LITY, COL D Water SU Pply only ContaminantALL Connection Points Can manifold off of one 3/4 line To 6.2 barItem 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 N T L E S S H O O D O P T I O N CON DEN Sate D RAI NOper Ation IND Icator Light SInter LO CK Swit Ches Timed L ATC Hing Mecha NismCL Eaning and Maint Enance CH Arcoal FilterGrea 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
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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.