Alto-Shaam CombiOven, 4.10esi Preventative maintenance, Do not Dispose of GREASE, FAT, wood chips

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cleaning & Maintenance

Preventative maintenance

In addition to the routine cleaning and maintenance procedures, there are several additional steps to be taken for both sanitation and to keep the oven running efficiently. These additional safeguards will help prevent down time and costly repairs..

DO NOT DISPOSE OF GREASE, FAT, wood chips

OR SOLID WASTE DOWN THE OVEN DRAIN. Fats and solids will eventually coagulate in the drain system, causing blockage.. Consequently, water will back-up into the condenser and interior oven compartment, resulting in an oven that is inoperable..

MAKE CERTAIN THE DRAIN SCREEN IS ALWAYS IN PLACE. REMOVE ANY SOLID WASTE MATERIAL FROM THE DRAIN SCREEN BEFORE IT ENTERS THE DRAIN SYSTEM.

The routine removal of solids from the drain screen will help prevent blockage..

USE THE AUTHORIZED COMBITHERM OVEN CLEANER ONLY.

The use of unauthorized cleaning agents may discolor or harm the interior surfaces of the oven..

TO PROLONG THE LIFE OF THE DOOR GASKET, CLEAN THIS ITEM DAILY.

The acids and related compounds found in fat, particularly chicken fat, will weaken the composition of the gasket unless cleaned on a daily basis.. Wipe with a hot, soapy cloth..

TO ADDITIONALLY PROTECT GASKET LIFE, ALLOW OVEN DOOR TO REMAIN SLIGHTLY OPEN AT THE END OF THE PRODUCTION DAY.

An open door will relieve the pressure on the door gasket..

ROUTINELY CLEAN DOOR HINGES.

Open oven door to relieve tension.. Clean all parts of the hinge..

probe cable placement.

The probe cable should not be placed near the broiler element at the top of the oven..

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

D A N G E R

AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANED, HOSED DOWN, OR FLOODED WITH WATER OR LIQUID SOLUTION OF ANY KIND. DO NOT USE WATER JET TO CLEAN.

SEVERE DAMAGE OR ELECTRICAL HAZARD COULD RESULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

CT Express step by step operation MANUAL • 42

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Contents 262.251.7067 800.329.8744 U.S.A. only Shown with ExpressTouch controlPhone 262.251.3800 800.558.8744 USA/CANADA Trouble Shooting Steam Mode Combination Mode Convection Mode P ressTouchIn tOPERATINGrod uct ionINSTRUCTIONSEcosmart technology Simple controlHaccp data access option On-board diagnosticsReduced energy setting Expresstouch controlImportant safety precautions For operator safetyWarranty Becomes Void if Appliance is Flooded P ressTouchInOPERATINGt rod uct ionINSTRUCTIONSMain Menu screen Start-up proceduresP ressTouch Operating Instructions Settings screen Calibrate Product Probe optionalUpload/download screen Download RecipesUpload Recipes Add All RecipesCooking mode screen Cooking mode screen Identification Main menu IconsExpressTouch factory default settings Auxiliary function IconsSteam mode To Change the Displayed SettingsTo Cook by product core Temperature To Cook by TimeSteam mode chef operating tips High Temp SteamCombination mode Check mark key to confirm changeCombination mode chef operating tips Convection mode Convection mode chef operating tips Retherm mode Temperature range of 245 to 320F 120 to 160CPlate covers must be used for on-the-plate regeneration Retherm mode chef operating tipsLa carte Rethermalization Broiling mode optional Core temperature probe mode optional Actual internal product temperature will appearKey to confirm change With ExpressTouch oven on, fill a pitcher of iceDelta-T core temperature cooking mode optional Load wood chips Do not Open the Oven Door DuringPress convection cooking Mode icon To Cook by TimeFilter Door Latch Indicator LightWait five seconds, then press the Combitherm Preheating feature Gold-n-Brown featureOven Cool down feature Auxiliary functionsReduced power Multi-Shelf TimerReduced fan speed Steam injectionMain Menu screen Cooking mode menu Preprogrammed recipesRecipe menu Stored recipesEdit a recipe Recipe programming via the touchscreenAdd a recipe Preprogrammed recipes Bakery recipesConvenience product recipes Spring Rolls Combination Tater Tots CombinationFish & seafood recipes Meat recipes Pork Loin Roast by Core Temp Combination Pork Ribs Reheat CombinationRack of Lamb by Core Temp Delta-T Sausage Fresh by Low Temp SteamMiscellaneous recipes Poultry recipes Vegetable recipes Green Beans Fresh Steam Green Beans Frozen SteamParsnips Fresh Steam Peas Frozen SteamCopied to your computer. The file format is text .txt Remove the USB flash drive and replace the cap onCool down temperature range is 85 575F Fahrenheit or Celsius Function choose temperature formatSimple control operating instructions Control panel identificationPress the Power key Choose a Mode Press Oven Temperature keyPress the Oven Temperature key Adjust temperature with arrow keysCleaning & Maintenance CombiClean cleaning agentsPrecautions First aidPreventative maintenance USE the Authorized Combitherm Oven Cleaner onlyRoutinely Clean Door Hinges Probe cable placementProtecting Stainless Steel Surfaces Cleaning AgentsCleaning Materials Cleaning schedule Probe Cleaning ProceduresFilter Switch TOP Exhaust VentFilter Track FI-24114Cleaning mode menu Combi cleaner requirementCleaning in process Oven too hot warningCleaning Key Start/STOP Cook Time display area Oven door to allow oven to cool to 200F 93CCleaning without CombiClean program Touch the Start icon to Acknowledge the Error TroubleshootingEmergency operation mode Error Codes Press the Start Icon to Acknowledge the ErrorPress 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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