Alto-Shaam Combination Oven/Steamer manual Hood installation is required

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3/16" (1325mm)

35-3/4" (906mm)

EXHAUST VENT

 

 

 

52-

 

 

 

 

 

 

LH DOOR

 

 

39-1/2" (1003mm)

 

 

23-7/16" (593mm)

 

 

 

20-7/16"

 

 

 

(517mm)

 

(850mm)

" (697mm)

 

 

33-1/2"

27-1/2

 

 

 

4"

17-7/16"

20-13/16"

(102mm)

(442mm)

(527mm)

 

 

 

35-3/4" (906mm)

4•10esi

RH DOOR

16-15/16" (430mm)

7-1/4" (182mm) 10-15/16" (278mm)

4-5/16" (109mm) (50mm)

 

 

2"

A B C

A=WATER INLET

 

 

 

 

 

 

 

B=DRAIN

 

 

 

 

 

 

 

C=ELECTRICAL

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cord Length

 

 

 

 

 

 

 

208V, 1ph - 8 ft. (2438mm)

INSTALLATION REQUIREMENTS

 

 

 

 

DIMENSIONS: H x W x D

 

 

Oven must be installed level.

 

 

 

 

EXTERIOR:

 

 

 

• Hood installation is required.

 

 

 

 

 

33-1/2" x 20-7/16" x 35-3/4" (850mm x 517mm x 906mm)

Water supply shut off valve and back flow preventer when

 

EXTERIOR WITH OPTIONAL HAND SPRAYER:

required by local code.

 

 

 

 

 

 

33-1/2" x 23-7/16" x 35-3/4" (850mm x 593mm x 906mm)

WATER REQUIREMENTS

 

 

 

 

 

WATER QUALITY MINIMUM STANDARDS

 

 

 

 

 

 

 

 

 

 

 

ONE (1) COLD WATER INLETS - DRINKING QUALITY

 

 

USING A WATER SUPPLY NOT MEETING ALTO-SHAAM’S MINIMUM WATER

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

 

* An additional water supply

 

QUALITY STANDARDS WILL VOID THIS WARRANTY.

 

LINE PRESSURE:

 

30 to 90 psi

is required for the optional

 

It is the responsibility of the puprchaser to ensure that incoming water supply

 

 

 

2.8 to 6.2 bar

hand held spray hose.

 

 

is 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 CombiGuard™ Water Filtration System is recommended, but this

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

 

system may not address all water quality issues present.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CLEARANCE REQUIREMENTS

 

 

 

 

 

 

Contaminant

Inlet Water Requirements (untreated water)

 

 

 

 

 

 

 

 

 

 

 

Free Chlorine

Less than 0.1 ppm (mg/L)

LEFT:

4" (152mm) RECOMMENDED SERVICE ACCESS ON LEFT: 18” (457mm)

 

 

 

 

 

 

 

 

 

Hardness

Less than 3 gpg (52 ppm)

RIGHT:

4" (102mm) TOP: 20" (508mm) FOR AIR MOVEMENT

 

 

 

 

 

 

Chloride

Less than30 ppm (mg/L)

BACK:

4" (102mm) BOTTOM: 4" (102mm) FOR AIR MOVEMENT

 

 

 

 

 

pH

7.0 to 8.5

 

 

 

 

 

 

Alkalinity

Less than 50 ppm (mg/L)

 

 

 

 

 

 

 

 

 

 

 

 

 

Silica

Less than 12 ppm (mg/L)

 

 

 

 

 

 

 

 

 

 

Total Dissolved Solids (tds)

Less than 60 ppm

 

ELECTRICAL (DEDICATED CIRCUIT REQUIRED)

 

 

 

 

 

 

 

 

 

CombiSmoker®

MODEL

 

VOLTAGE

PH

HZ

AMPS

 

kW

 

AWG

 

CORD & PLUG

Additional kW

4•10ESi

 

 

208

1

60

22.5

4.68

 

 

NEMA L6-30P - US ONLY

+ .52 kw

 

 

 

240

1

60

25.5

6.12

 

8

 

NO CORD OR PLUG

+ .65 kw

 

 

 

208 – 240

3

60

15.0 – 18.0

5.4 – 7.48

 

10

 

NO CORD OR PLUG

+ .52 kw

 

 

 

208 - 240

1

50

22.5 – 25.5

4.68 – 6.12

 

10

 

NO CORD OR PLUG

+ .52 kw

 

 

 

380 – 415

3

50/60

9.0 – 10.0

6.3 – 7.48

 

10

 

NO CORD OR PLUG

+ .52 kw

WEIGHT

 

 

 

 

CAPACITY

 

 

 

 

 

 

 

 

CombiSmoker®

NET

 

180 lbs (82 kg)

 

 

FULL-SIZE PANS:

 

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

 

Four (4)

Three (3)

SHIP

 

310 lbs (141 kg)

 

 

GN 1/1:

 

530 x 325 x 65mm

 

Four (4)

Three (3)

CRATE DIMENSIONS: (L x W x H)

HALF-SIZE SHEET PANS:

 

18" x 13" x 1"

 

Eight (8)

Six (6)

 

37" x 42" x 45"

 

 

GN 1/2:

 

265 x 325 x 65mm

 

Eight (8)

Six (6)

 

 

 

 

 

 

 

48 lb (22 kg) MAXIMUM

 

 

(940mm x 1067mm x 1143mm)

 

 

 

 

 

 

 

 

 

VOLUME MAXIMUM: 30 quarts (38 liters)

 

 

 

 

 

 

 

 

 

CT EXPRESS SERIES • INSTALLATION MANUAL • MN-29805 • 8 .

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Contents CT Express Warranty L I V E R Y P a C K I N GSafety Procedures Precautions N G E RVentilation Requirements Site InstallationInstallation Codes & STANDARDS Sound Pressure MeasurementAppLIANCE Must Remain on PALLET While Being Moved Minimum Clearance RequirementsLift or pALLET Lift Truck Lifting Instructions Stand Installation Positioning RequirementsAccessories Hood installation is required Water supply shut off valve and back flow preventer whenExterior with Optional Hand Held Spray Hose WeightOven water supply shut off valve and back flow preventer Left410cci Water RequirementsHard wired models Electrical ConnectionTop/Back of unit GroundMobile Equipment Restraint Risk of Electric ShockWater Quality Requirement USE a Drinking QUALITY, Cold Water Supply onlyWater Connections ONE Suggested Method of InstallationWater Requirements ONE 1 Cold Water Inlet Drinking Quality Installation Optional Hand Held Spray HoseWater Valve Water DrainageOperation Indicator LightVentless Hood Model Filter Door LatchTOP Exhaust Vent Filter SwitchFilter Track Page CT Express Checklist Clearances Are ALL ClearancePage Error Codes Press the Start Icon to Acknowledge the ErrorReceptacle wires disconnected B11 Single Point Core Temperature probeWith quick connect, disconnected Connection Issue on Hall Effect sensor E36E93 ESG ESIOriginal Equipment Limited Warranty Total Dissolved Solids tdsTransportation Damage and Claims

Combination Oven/Steamer specifications

Alto-Shaam Combination Oven/Steamer is a powerful tool designed for commercial kitchens, combining versatility, efficiency, and innovative cooking techniques. This appliance seamlessly merges the functionality of an oven and a steam cooker, allowing chefs to employ various cooking methods for diverse culinary applications.

One of the defining features of the Alto-Shaam Combination Oven/Steamer is its advanced cooking technology. The unit utilizes a unique combination of steam and convection heat, ensuring that food is cooked evenly and retains its moisture. This dual cooking method not only enhances flavor but also preserves the nutritional value of food.

Another significant technological aspect is the integrated control system. The intuitive touchscreen interface allows chefs to easily set temperature, humidity, and cooking time, providing precise control over the cooking process. This feature is particularly beneficial when preparing different types of dishes, as it enables customization for ideal cooking outcomes. Furthermore, the programmable settings enable users to save frequently used recipes, streamlining operations during busy service periods.

Durability and construction quality are also hallmarks of the Alto-Shaam Combination Oven/Steamer. Built with robust stainless steel, this unit is designed to stand up to the rigors of a commercial kitchen environment. Its compact design allows for flexible placement without sacrificing performance. Additionally, the unit’s easy-to-clean surfaces help maintain hygiene and cleanliness.

Energy efficiency is another key characteristic of this oven/steamer. Designed with modern energy-saving technologies, it minimizes energy consumption while maximizing cooking performance. This commitment to sustainability not only lowers utility bills but also reduces the overall environmental impact of cooking operations.

Moreover, the Alto-Shaam Combination Oven/Steamer features a water reservoir that enables consistent steam production, critical for dishes requiring steam cooking. This functionality suits various culinary needs, from perfectly steamed vegetables to moist-baked goods.

In conclusion, the Alto-Shaam Combination Oven/Steamer is an essential appliance for any professional kitchen, offering a combination of versatility, advanced technology, and durability. Its steam and convection cooking methods, programmable settings, and energy efficiency make it a valuable asset for chefs looking to elevate their cooking capabilities and streamline kitchen operations. This appliance empowers culinary creativity, ensuring consistent results and exceptional dishes every time.