Alto-Shaam 4.10esi, CombiOven, 4.10ESiVH, 4.10CCi Cleaning schedule, Probe Cleaning Procedures

Page 46

cleaning & Maintenance

cleaning schedule

DAILY GASKET CLEANING

It is important to prolong the life of the oven gasket by cleaning on a daily basis.. Routine cleaning will help protect the gasket from deterioration caused by acidic foods..

1..Allow the oven to cool, then wipe the gasket and crevices with clean cloth soaked in warm detergent solution..

2..Wipe the gasket and crevices with a cloth and clean rinse water..

Do not attempt to remove gasket or place in the dishwasher..

PROBE USAGE AND CLEANING

After each use of the CORE TEMP mode, wipe the probe tip with a clean paper towel to remove food debris.. Follow by wiping the probe with a disposable alcohol pad.. Return the probe to the proper door bracket position.. The probe cable should not be placed near the broiler element at the top of the oven..

Probe Cleaning Procedures

1..Remove all food debris from probe between loads and at the end of each production shift.. Wipe the entire probe, probe cable assembly, and probe holding bracket with a clean cloth and warm detergent solution..

2..Remove detergent by wiping the probe, cable, and bracket with a cloth and clean rinse water..

3..Wipe probe and probe bracket with disposable alcohol pad or sanitizing solution recommended for food contact surfaces..

4.Allow probe and cable to air dry in the probe holding bracket.. The probe cable should not be placed near the broiler element at the top of the oven..

5..Wipe the probe with a disposable alcohol pad prior to inserting into a new food product..

DAILY OVEN CLEANING

To be performed at the end of the production day or between production shifts..

CLEANING cycle needed after smoking To prevent the transfer of smoke residue to non-smoked products, a cleaning cycle is required before cooking non-smoked items..

MONTHLY CLEANING

1..Spray Head

2..Water Intake Filters

3.. Drain Pipe

1

WATER INLET

 

3/4" G

 

2

 

 

 

 

3

 

 

 

HAND SPRAYER VALVE

 

 

 

REQUIRES ADDITIONAL

 

 

 

 

WATER SUPPLY

1-1/2" DRAIN

 

TANK

 

 

 

 

 

 

CLEAN-OUT

 

 

 

 

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 • 44

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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 Ecosmart technology Steam Mode Combination Mode Convection ModeP ressTouchIn tOPERATINGrod uct ionINSTRUCTIONS Simple controlReduced energy setting Haccp data access optionOn-board diagnostics Expresstouch controlWarranty Becomes Void if Appliance is Flooded Important safety precautionsFor operator safety P ressTouchInOPERATINGt rod uct ionINSTRUCTIONSP ressTouch Operating Instructions Start-up proceduresMain Menu screen Settings screen Calibrate Product Probe optionalUpload Recipes Upload/download screenDownload Recipes Add All RecipesCooking mode screen Cooking mode screen Identification Main menu IconsExpressTouch factory default settings Auxiliary function IconsTo Cook by product core Temperature Steam modeTo Change the Displayed Settings 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 160CLa carte Rethermalization Retherm mode chef operating tipsPlate covers must be used for on-the-plate regeneration Broiling mode optional Key to confirm change Core temperature probe mode optionalActual internal product temperature will appear 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 TimeWait five seconds, then press the Combitherm Indicator LightFilter Door Latch Oven Cool down feature Preheating featureGold-n-Brown feature Auxiliary functionsReduced fan speed Reduced powerMulti-Shelf Timer Steam injectionRecipe menu Main Menu screen Cooking mode menuPreprogrammed recipes Stored recipesAdd a recipe Recipe programming via the touchscreenEdit a recipe Preprogrammed recipes Bakery recipesConvenience product recipes Spring Rolls Combination Tater Tots CombinationFish & seafood recipes Meat recipes Rack of Lamb by Core Temp Delta-T Pork Loin Roast by Core Temp CombinationPork Ribs Reheat Combination Sausage Fresh by Low Temp SteamMiscellaneous recipes Poultry recipes Vegetable recipes Parsnips Fresh Steam Green Beans Fresh SteamGreen Beans Frozen Steam Peas Frozen SteamCopied to your computer. The file format is text .txt Remove the USB flash drive and replace the cap onSimple control operating instructions Cool down temperature range is 85 575FFahrenheit or Celsius Function choose temperature format Control panel identificationPress the Oven Temperature key Press the Power key Choose a ModePress Oven Temperature key Adjust temperature with arrow keysPrecautions Cleaning & MaintenanceCombiClean cleaning agents First aidRoutinely Clean Door Hinges Preventative maintenanceUSE the Authorized Combitherm Oven Cleaner only Probe cable placementCleaning Materials Cleaning AgentsProtecting Stainless Steel Surfaces Cleaning schedule Probe Cleaning ProceduresFilter Track Filter SwitchTOP Exhaust Vent FI-24114Cleaning in process Cleaning mode menuCombi cleaner requirement Oven too hot warningCleaning Key Start/STOP Cook Time display area Oven door to allow oven to cool to 200F 93CCleaning without CombiClean program Emergency operation mode TroubleshootingTouch the Start icon to Acknowledge the Error 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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