Alto-Shaam 4.10ESiVH P ressTouchInOPERATINGt rod uct ionINSTRUCTIONS, For operator safety

Page 5

E x p ressTouchInOPERATINGt rod uct ionINSTRUCTIONS

important safety precautions

note: Automatic steam venting is a standard safety feature built into all Combitherm oven models. This feature vents all steam from the oven compartment immediately before cooking time expires or set probe temperature is reached.

This function is provided in all programmed and timed production when operating in any Steam, Combination, Convection, and Retherm cooking mode. Automatic steam venting does not function if the oven door is opened before time expires or when the oven has been set to continuous operation.

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

C A U T I O N

METAL PARTS OF THIS EQUIPMENT

BECOME EXTREMELY HOT WHEN

IN OPERATION. TO AVOID BURNS,

ALWAYS USE HAND PROTECTION

WHEN OPERATING THIS APPLIANCE.

DO NOT USE THE ATTACHED HAND-HELD

HOSE TO SPRAY ANYTHING OTHER THAN THE INTERIOR OF THE COMBITHERM OVEN COMPARTMENT.

DO NOT USE THE SPRAY HOSE ON

THE SURFACE OF A HOT COOKING COMPARTMENT. ALLOW THE OVEN TO COOL TO A MINIMUM OF 150°F (66°C).

note: Use authorized combitherm oven cleaner only. unauthorized cleaning agents may discolor or harm interior surfaces of the oven. Read and understand label and material safety data sheet before using the oven cleaner.

for operator safety

note and observe all safety precautions located throughout this guide

HOT STEAM CAUSES BURNS

rotate the door handle to the first open rotation position only. Wait until THE steam is VENTED before fully opening the door.

DO NOT HANDLE PANS CONTAINING LIQUID

OR SEMILIQUID PRODUCTS POSITIONED ABOVE THE EYE LEVEL OF THE OPERATOR. SUCH PRODUCTS CAN SCALD AND CAUSE SERIOUS INJURY.

CT Express step by step operation MANUAL • 3

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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 P ressTouchIn tOPERATINGrod uct ionINSTRUCTIONS Steam Mode Combination Mode Convection ModeEcosmart technology Simple controlOn-board diagnostics Haccp data access optionReduced energy setting Expresstouch controlFor operator safety Important safety precautionsWarranty Becomes Void if Appliance is Flooded P ressTouchInOPERATINGt rod uct ionINSTRUCTIONSMain Menu screen Start-up proceduresP ressTouch Operating Instructions Calibrate Product Probe optional Settings screenDownload Recipes Upload/download screenUpload Recipes Add All RecipesCooking mode screen Main menu Icons Cooking mode screen IdentificationAuxiliary function Icons ExpressTouch factory default settingsTo Change the Displayed Settings Steam modeTo Cook by product core Temperature To Cook by TimeHigh 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 modePlate covers must be used for on-the-plate regeneration Retherm mode chef operating tipsLa carte Rethermalization Broiling mode optional Actual internal product temperature will appear Core temperature probe mode optionalKey to confirm change With ExpressTouch oven on, fill a pitcher of iceDelta-T core temperature cooking mode optional Do not Open the Oven Door During Load wood chipsTo Cook by Time Press convection cooking Mode iconFilter Door Latch Indicator LightWait five seconds, then press the Combitherm Gold-n-Brown feature Preheating featureOven Cool down feature Auxiliary functionsMulti-Shelf Timer Reduced powerReduced fan speed Steam injectionPreprogrammed recipes Main Menu screen Cooking mode menuRecipe menu Stored recipesEdit a recipe Recipe programming via the touchscreenAdd a recipe Bakery recipes Preprogrammed recipesConvenience product recipes Tater Tots Combination Spring Rolls CombinationFish & seafood recipes Meat recipes Pork Ribs Reheat Combination Pork Loin Roast by Core Temp CombinationRack of Lamb by Core Temp Delta-T Sausage Fresh by Low Temp SteamMiscellaneous recipes Poultry recipes Vegetable recipes Green Beans Frozen Steam Green Beans Fresh SteamParsnips Fresh Steam Peas Frozen SteamRemove the USB flash drive and replace the cap on Copied to your computer. The file format is text .txtFahrenheit or Celsius Function choose temperature format Cool down temperature range is 85 575FSimple control operating instructions Control panel identificationPress Oven Temperature key Press the Power key Choose a ModePress the Oven Temperature key Adjust temperature with arrow keysCombiClean cleaning agents Cleaning & MaintenancePrecautions First aidUSE the Authorized Combitherm Oven Cleaner only Preventative maintenanceRoutinely Clean Door Hinges Probe cable placementProtecting Stainless Steel Surfaces Cleaning AgentsCleaning Materials Probe Cleaning Procedures Cleaning scheduleTOP Exhaust Vent Filter SwitchFilter Track FI-24114Combi cleaner requirement Cleaning mode menuCleaning in process Oven too hot warningOven door to allow oven to cool to 200F 93C Cleaning Key Start/STOP Cook Time display areaCleaning without CombiClean program Touch the Start icon to Acknowledge the Error TroubleshootingEmergency operation mode 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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