Alto-Shaam 4.10CCi, CombiOven, 4.10esi Retherm mode chef operating tips, La carte Rethermalization

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E x p ressTouch OPERATING INSTRUCTIONS

retherm mode chef operating tips

Since plated meals consist of dissimilar products, there are several important factors to consider in order to produce the finest results. Product density (compactness), thickness, quantity of product on each plate, and quantity of plates all relate to the length of time necessary to reheat.. Again, experience is the best method to determine reheating time.. Once the time has been determined and recorded for a specific meal, the results will be consistent for future reheating times..

HELPFUL HINTS FOR REHEATING ON THE PLATE

RETHERMALIZING PREFABRICATED AND VACUUM-PACKED FROZEN FOODS

For bulk product rethermalization, completely defrost product bags in walk-in cooler.. DO NOT REMOVE PRODUCT FROM THE BAG.. Load thawed bags in preheated oven and rethermalize in the Low Temperature Steam mode until the required internal temperature is reached.. Place rethermalized bags in a preheated holding cabinet set at 140° to 165°F (60° to 74°C) until ready for service..

•ALL FOOD COMPONENTS ON THE PLATE SHOULD

BE OF SIMILAR DENSITIES..

•ALL FOOD COMPONENTS ON THE PLATE SHOULD

BE SIMILAR IN THICKNESS..

•ARRANGE ALL FOOD COMPONENTS EVENLY ON

THE PLATE..

•AVOID EXCESSIVE OVERLAPPING OF PRODUCT.

•SAUCES MUST BE HEATED AND ADDED TO

PRODUCT AFTER REHEATING..

•A MIXED VARIETY OF MEALS CAN BE REHEATED

AT THE SAME TIME..

à la carte RETHERMALIZATION

Àla carte rethermalization is designed to take a single plate from a refrigerated temperature to serving temperature for immediate service.. Plates are prepared in advance, covered, and refrigerated.. Preheat the Combitherm oven.. Remove plate from refrigeration and place in the oven at 275°F (135°C) for an uncovered plate or 300°F (150°C) for a covered plate.. Plates with meat components will take more time than plates containing all vegetable components.. Follow internal temperature requirements for reheating and allow for override time.. After reheating, remove the plate from the oven, add any sauces, garnish, and serve.. This process can be repeated as required..

For the most efficient continuous service, it is suggested that the Combitherm oven be dedicated to the rethermalization process during serving hours..

Plate covers must be used for on-the-plate regeneration.

CT Express step by step operation MANUAL • 17

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Contents Phone 262.251.3800 800.558.8744 USA/CANADA Shown with ExpressTouch control262.251.7067 800.329.8744 U.S.A. only Trouble Shooting Simple control Steam Mode Combination Mode Convection ModeP ressTouchIn tOPERATINGrod uct ionINSTRUCTIONS Ecosmart technologyExpresstouch control Haccp data access optionOn-board diagnostics Reduced energy settingP ressTouchInOPERATINGt rod uct ionINSTRUCTIONS Important safety precautionsFor operator safety Warranty Becomes Void if Appliance is FloodedP ressTouch Operating Instructions Start-up proceduresMain Menu screen Calibrate Product Probe optional Settings screenAdd All Recipes Upload/download screenDownload Recipes Upload RecipesCooking mode screen Main menu Icons Cooking mode screen IdentificationAuxiliary function Icons ExpressTouch factory default settingsTo Cook by Time Steam modeTo Change the Displayed Settings To Cook by product core TemperatureHigh Temp Steam Steam mode chef operating tipsCheck mark key to confirm change Combination modeCombination mode chef operating tips Convection mode Convection mode chef operating tips Temperature range of 245 to 320F 120 to 160C Retherm modeLa carte Rethermalization Retherm mode chef operating tipsPlate covers must be used for on-the-plate regeneration Broiling mode optional With ExpressTouch oven on, fill a pitcher of ice Core temperature probe mode optionalActual internal product temperature will appear Key to confirm changeDelta-T core temperature cooking mode optional Do not Open the Oven Door During Load wood chipsTo Cook by Time Press convection cooking Mode iconWait five seconds, then press the Combitherm Indicator LightFilter Door Latch Auxiliary functions Preheating featureGold-n-Brown feature Oven Cool down featureSteam injection Reduced powerMulti-Shelf Timer Reduced fan speedStored recipes Main Menu screen Cooking mode menuPreprogrammed recipes Recipe menuAdd a recipe Recipe programming via the touchscreenEdit a recipe Bakery recipes Preprogrammed recipesConvenience product recipes Tater Tots Combination Spring Rolls CombinationFish & seafood recipes Meat recipes Sausage Fresh by Low Temp Steam Pork Loin Roast by Core Temp CombinationPork Ribs Reheat Combination Rack of Lamb by Core Temp Delta-TMiscellaneous recipes Poultry recipes Vegetable recipes Peas Frozen Steam Green Beans Fresh SteamGreen Beans Frozen Steam Parsnips Fresh SteamRemove the USB flash drive and replace the cap on Copied to your computer. The file format is text .txtControl panel identification Cool down temperature range is 85 575FFahrenheit or Celsius Function choose temperature format Simple control operating instructionsAdjust temperature with arrow keys Press the Power key Choose a ModePress Oven Temperature key Press the Oven Temperature keyFirst aid Cleaning & MaintenanceCombiClean cleaning agents PrecautionsProbe cable placement Preventative maintenanceUSE the Authorized Combitherm Oven Cleaner only Routinely Clean Door HingesCleaning Materials Cleaning AgentsProtecting Stainless Steel Surfaces Probe Cleaning Procedures Cleaning scheduleFI-24114 Filter SwitchTOP Exhaust Vent Filter TrackOven too hot warning Cleaning mode menuCombi cleaner requirement Cleaning in processOven door to allow oven to cool to 200F 93C Cleaning Key Start/STOP Cook Time display areaCleaning without CombiClean program Emergency operation mode TroubleshootingTouch the Start icon to Acknowledge the Error Press the Start Icon to Acknowledge the Error Error CodesPress the Start Icon to Acknowledge the Error E13 E51 E88 E101 RIN
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4.10CCi, CombiOven, 4.10esi, 4.10ESiVH specifications

The Alto-Shaam CombiOven series, including models 4.10ESiVH, 4.10ESi, and 4.10CCi, is a revolutionary line of cooking equipment designed to enhance versatility and efficiency in commercial kitchens. These combi ovens are engineered for advanced cooking techniques, combining steam and convection heat, allowing chefs to achieve precise cooking results while conserving energy and promoting food quality.

One of the main features of the Alto-Shaam CombiOven is its FlexiRack system, which optimizes space and provides flexibility. This system allows for the seamless configuration of cooking trays, making it easy to adjust cooking capacity based on specific needs. The ovens also come with removable, dishwasher-safe racks that simplify cleaning and maintenance, further enhancing operational efficiency.

The 4.10ESiVH model features Alto-Shaam's exclusive Halo Heat technology, which creates a gentle, even heat distribution throughout the cooking chamber. This technology not only enhances cooking performance but also preserves food moisture and texture, resulting in superior finished dishes. Additionally, the models are equipped with a state-of-the-art touchscreen interface that streamlines the cooking process. Customized cooking programs can be set, and real-time monitoring ensures consistent results across different culinary applications.

Another notable characteristic of the Alto-Shaam CombiOven series is its energy-efficient design. These ovens consume less energy compared to traditional cooking methods, aligning with sustainability goals in modern kitchens. The built-in water filtration system ensures the steam produced is of high quality, reducing scale buildup and extending the lifespan of the equipment.

Furthermore, the 4.10CCi model includes advanced features such as a core temperature probe and multiple cooking modes, including steam, convection, and combination cooking. This level of versatility allows chefs to prepare diverse dishes, from moist baked goods to perfectly roasted meats. The compact design of the ovens also makes them suitable for operations with limited space, without compromising on performance or capacity.

In summary, the Alto-Shaam CombiOven series, particularly the 4.10ESiVH, 4.10ESi, and 4.10CCi models, stand out in the market for their innovative technology, user-friendly functionality, and energy-efficient performance. These ovens empower chefs to create restaurant-quality meals with ease, making them an invaluable asset for any professional kitchen.
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