Simple control operating instructions

simple control operating instructions

control panel identification

Set Oven	Oven Temperature
Temperature	display area

Steam Key

Combination Key

Oven cool down up/increase

Convection Key				down/decrease


Cleaning Key				start/STOP


	Set Cook	Cook Time	Cook by Probe
	Time	display area	setting

The Steam mode provides the operator with the ability to steam, poach, or blanch.. This mode will automatically steam at the boiling point of water; quick-steam above the boiling point for faster cooking results; or low temperature steam, below the boiling point, for more delicate products such as pâté, mousse, seafood, or custard..

The Combination mode will prove to be the most versatile and widely used mode the Combitherm oven has to offer.. It will produce the best possible results on the widest variety of products — all within the shortest period of time.. The unique control function of this mode enables the operator to roast or bake with a combination of steam and convection heat.. In addition to shorter cooking times, this combination of steam and heat offers less product shrinkage and more moisture retention than obtained in a standard convection oven..

The Convection mode operates with hot circulated air within a temperature range of 85° to 485°F (29 to 252°C). For many applications, better results may be achieved with the Combination mode; therefore, the operator may want to consider using the Convection mode on a more limited basis..

Oven Cool Down Process:

•Cooking process must be inactive

•Press "Cool Down" button until LED lights (LED remains ON while in Cool Down mode)

•Press "Decrease Value" or "Increase Value" to adjust cool down temperature

•Cook temperature display area is used to display cool down temperature

•Display will show last valid cool down temperature

•Cool down temperature range is 85° - 575°F

(30° - 300°C)

•Press "Start/Stop" until LED lights to accept cool down temperature and initiate cool down process

•Door must be open to start cool down process; Cook time display area will display "door" if door is not open

•Cook temperature display area will display set cool down temperature

•Cook time display area will display current cool down temperature

Fahrenheit or Celsius Function - choose temperature format:

•Unit is not in a cooking or cleaning process

•Press "Set Cooking Temperature", "Decrease Value" and "Increase Value" buttons simultaneously for 1 second

•Cooking temperature display area will display last value "C" or "F"; Display will alternate between "C" and "F" every 2 seconds

•Press "Start/Stop" key when the display is showing the desired value ("C" or "F")

CT Express step by step operation MANUAL • 39

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.