Load wood chips

E x p ressTouch OPERATING INSTRUCTIONS

CombiSmoker® Procedures

•Measure one container full of dry wood chips.

•Soak dry chips in water for 5 minutes.

•Shake excess water off wood chips.

•Place moistened chips back into the container

and position the container securely on the two prongs located on the interior side panel of the oven.

A full container of wood chips will produce smoke for an approximate period of one to two hours depending on the cooking temperature being used for the selected product. The recommended Touch recipes have been tested to ensure complete product smoke penetration and full smoke flavor.

CHEF OPERATING TIP

Products such as ribs that require heavier smoke penetration to reach full smoke flavor should remain in the oven after cooking has been completed. Do not open the oven door.

Set the oven in the Low Temperature Steam Mode at 140° to 160°F (60° to 71°C) and allow the product to remain in the oven for a period of one hour.

If you would like assistance, you are invited to contact an Alto-Shaam corporate chef for recommendations.

NOTE: Always keep the oven door closed whenever operating the smoking function.

The Touch CombiSmoker can be operated without using the smoking function. After using the oven as a smoker, however, it is necessary to clean the oven in order to prevent a transfer of smoke flavor to non-smoked products. Cleaning instructions are provided in this manual.

When smoking is completed, remove smoker box from oven. Dispose of wood chips in a fireproof waste receptacle.

5015597

AVAILABLE FROM ALTO-SHAAM

WOOD CHIPS	20 pound bulk packs
the total weight of	Apple	WC-22543
wood chip bulk packs	Hickory	WC-2829
may vary due to high	Hickory	WC-2829
moisture content	Cherry	WC-22541
when packaged.	Cherry	WC-22541
when packaged.
Sugar Maple		WC-22545

c a u t i o n

DO NOT OPEN THE OVEN DOOR DURING THE

SMOKING FUNCTION. The introduction of outside air in the oven compartment may cause the wood chips to flame.

THE USE OF IMPROPER MATERIALS FOR THE SMOKING FUNCTION COULD RESULT IN DAMAGE, HAZARD, EQUIPMENT FAILURE, OR COULD REDUCE THE OVERALL LIFE OF THE OVEN.

DO NOT USE SAWDUST FOR SMOKING. DO NOT USE WOOD CHIPS SMALLER THAN THUMBNAIL SIZE.

CT Express step by step operation MANUAL • 21

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.

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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.

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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.