Alto-Shaam Combination Oven/Steamer manual 410cci, Water Requirements

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4•10cci

EXHAUST VENT

3/16" (1325mm) 35-3/4" (906mm)

52-

LH DOOR

RH 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)

4-5/16" (109mm) 2" (50mm)

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

 

16-15/16" (430mm)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A B C

A=WATER INLET B=DRAIN C=ELECTRICAL Cord Length

208V, 1ph - 8 ft. (2438

ANSI/NSF 4

CE CERTIFICATION

IN PROCESS

INSTALLATION REQUIREMENTS

Oven must be installed level.

Water supply shut off valve and back flow preventer when required by local code.

WATER REQUIREMENTS

ONE (1) COLD WATER INLETS - DRINKING QUALITY

ONE (1) WATER INLET:

3/4" G*

* An additional water supply

LINE PRESSURE:

30 to 90 psi

is required for the optional

 

2.8 to 6.2 bar

hand held spray hose.

 

 

WATER DRAIN: 1-1/2"CONNECTION WITH A 2" MINIMUM AIR GAP INSTALLED AS CLOSE TO THE OVEN AS POSSIBLE. MATERIALS MUST WITHSTAND TEMPERATURES UP TO 200°F (93°C).

CLEARANCE REQUIREMENTS

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

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

ELECTRICAL (DEDICATED CIRCUIT REQUIRED)

DIMENSIONS: H x W x D

EXTERIOR:

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

EXTERIOR WITH OPTIONAL HAND SPRAYER:

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

WATER QUALITY MINIMUM STANDARDS

USING A WATER SUPPLY NOT MEETING ALTO-SHAAM’S MINIMUM WATER QUALITY STANDARDS WILL VOID THIS WARRANTY.

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

is compliant with the specifications listed through adequate treatment measures.

Installation of the CombiGuard™ Water Filtration System is recommended, but this system may not address all water quality issues present.

Contaminant

Inlet Water Requirements (untreated water)

Free Chlorine

Less than 0.1 ppm (mg/L)

Hardness

Less than 3 gpg (52 ppm)

Chloride

Less than30 ppm (mg/L)

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

MODEL

VOLTAGE

PH

HZ

AMPS

kW

AWG

CORD & PLUG

4•10CCi

208

1

60

23.6

4.91

NEMA L6-30P - US ONLY

 

240

1

60

26.6

6.38

8

NO CORD OR PLUG

 

208 – 240

3

60

16.1– 19.1

5.63 – 7.75

10

NO CORD OR PLUG

 

208 - 240

1

50

23.6 – 26.6

4.91 - 6.38

10

NO CORD OR PLUG

 

380 – 415

3

50/60

11.1 – 12.3

6.53 – 7.75

10

NO CORD OR PLUG

WEIGHT

NET

180 lbs (82 kg)

SHIP

310 lbs (141 kg)

CRATE DIMENSIONS: (L x W x H)

37" x 42" x 45"

(940mm x 1067mm x 1143mm)

CAPACITY

FULL-SIZE PANS:

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

 

Four (4)

GN 1/1:

530 x 325 x 65mm

 

Four (4)

HALF-SIZE SHEET PANS:

18" x 13" x 1"

 

Eight (8)

GN 1/2:

265 x 325 x 65mm

 

Eight (8)

 

48 lb (22 kg) MAXIMUM

 

VOLUME MAXIMUM: 30 quarts (38 liters)

 

CT EXPRESS SERIES • INSTALLATION MANUAL • MN-29805 • 10.

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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 RSite Installation Installation Codes & STANDARDSVentilation Requirements Sound Pressure MeasurementMinimum Clearance Requirements AppLIANCE Must Remain on PALLET While Being MovedLift or pALLET Lift Truck Lifting Instructions Stand Installation Positioning RequirementsAccessories Hood installation is required Water supply shut off valve and back flow preventer whenWeight Oven water supply shut off valve and back flow preventerExterior with Optional Hand Held Spray Hose 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 onlyONE Suggested Method of Installation Water ConnectionsWater Requirements ONE 1 Cold Water Inlet Drinking Quality Installation Optional Hand Held Spray HoseWater Valve Water DrainageIndicator Light Ventless Hood ModelOperation Filter Door LatchFilter Switch TOP Exhaust VentFilter Track Page CT Express Checklist Clearances Are ALL ClearancePage Error Codes Press the Start Icon to Acknowledge the ErrorB11 Single Point Core Temperature probe Receptacle wires disconnectedWith 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.