Alto-Shaam Combination Oven/Steamer 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 P a C K I N G L I V E R YN G E R Safety Procedures PrecautionsSound Pressure Measurement Site InstallationInstallation Codes & STANDARDS Ventilation RequirementsAppLIANCE Must Remain on PALLET While Being Moved Minimum Clearance RequirementsLift or pALLET Lift Truck Lifting Instructions Positioning Requirements Stand InstallationAccessories Water supply shut off valve and back flow preventer when Hood installation is requiredLeft WeightOven water supply shut off valve and back flow preventer Exterior with Optional Hand Held Spray HoseWater Requirements 410cciElectrical Connection Hard wired modelsGround Top/Back of unitRisk of Electric Shock Mobile Equipment RestraintUSE a Drinking QUALITY, Cold Water Supply only Water Quality RequirementWater Connections ONE Suggested Method of InstallationWater Requirements ONE 1 Cold Water Inlet Drinking Quality Optional Hand Held Spray Hose InstallationWater Drainage Water ValveFilter Door Latch Indicator LightVentless Hood Model OperationTOP Exhaust Vent Filter SwitchFilter Track Page Clearances Are ALL Clearance CT Express ChecklistPage Press the Start Icon to Acknowledge the Error Error CodesReceptacle wires disconnected B11 Single Point Core Temperature probeWith quick connect, disconnected E36 Connection Issue on Hall Effect sensorE93 ESI ESGTotal Dissolved Solids tds Original Equipment Limited WarrantyTransportation 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.
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