Alto-Shaam 4.10esi, CombiOven, 4.10ESiVH, 4.10CCi operation manual E13

Page 54

t r o u b l e s h o o t i n g

ERROR CODES

Error

Error Call Out in Display

Description of Error

Possible Cause

Code

 

 

 

 

 

 

 

E11

Convection Temperature

oven cavity temperature n6

— Convection element contactor stuck closed/on.

 

High

too high

— Faulty oven temperature probe connection at relay

 

 

 

board.

 

 

 

— Faulty n6 oven temperature probe.

 

 

 

— Faulty relay board.

 

 

 

 

E13

boiler Temperature High

steam generator temperature

— immersion element is not submersed in water due

 

 

too hot

to scale build up on the water level probe/inside

 

 

 

the tank.

 

 

 

— immersion element contactor stuck closed.

 

 

 

— Faulty b4 steam generator temperature probe

 

 

 

connection at relay board.

 

 

 

— Faulty b4 temperature probe.

 

 

 

 

E15

Condensor Temperature High

Condensor water

— Untreated water supply line is disconnected or

 

 

temperature too high

shut off.

 

 

 

— Cooling solenoid is not being energized when b3

 

 

 

probe is above set point.

 

 

 

— Faulty b3 condensate temperature probe

 

 

 

connection at relay board.

 

 

 

— Faulty b3 condensate temperature probe.

 

 

 

 

E20

HaCCp only - b11 Core

single point core temperature

— probe not installed inside oven.

 

Temperature probe single

probe defect or disconnected

— Faulty b11 single point Core Temperature probe

 

point Fault

 

receptacle connection at relay board.

 

 

 

— Faulty b11 single point core temperature probe.

 

Error E20 is not shown in display.

 

— Debris buildup on probe receptacle pins inside of

 

 

the oven.

 

Instead a probe sign with “?” is

 

 

 

 

 

shown as popup window. In case

 

 

 

the customer cooks in time mode

 

 

 

during fi rst step and during second

 

 

 

step switches to probe mode but has

 

 

 

no probe in place, the error E20 will

 

 

 

be shown in the error code list and

 

 

 

HACCP list.

 

 

 

 

 

 

E21

n6 oven Cavity Temperature

n6 probe “open”

— Faulty n6 oven cavity temperature probe

 

probe Fault

 

connection at relay board.

 

 

 

— Faulty n6 oven temperature probe.

 

 

 

 

E22

b10 Core Temperature probe

Multipoint core temperature

— Faulty b10 multipoint core temperature probe

 

Multipoint Fault

probe defect or disconnected

connection at relay board.

 

 

 

— Faulty b10 multipoint core temperature probe.

 

 

 

 

E23

b4 boiler probe Fault

b4 probe “open”

— Faulty b4 boiler temperature probe connection at

 

 

 

relay board.

 

 

 

— Faulty b4 boiler temperature probe.

 

 

 

 

E24

b5 bypass probe Fault

b5 probe “open”

— Faulty b5 steam bypass probe connection at

 

 

 

relay board.

 

 

 

— Faulty b5 steam bypass probe.

 

 

 

 

E25

b3 Condensor probe Fault

b3 probe “open”

— Faulty b3 condensor probe connection at relay

 

 

 

board.

 

 

 

— Faulty b3 condensor probe.

 

 

 

 

E26

n8 immersion Element

n8 probe “open”

— Faulty n8 safety temperature probe connection at

 

safety probe Fault

 

relay board.

 

 

 

— Faulty n8 safety temperature probe.

 

 

 

 

 

 

 

(Continued on next page)

 

CT Express step by step operation MANUAL • 52

Page 53 Page 55
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Page 53 Page 55
Contents Shown with ExpressTouch control Phone 262.251.3800 800.558.8744 USA/CANADA262.251.7067 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 ionINSTRUCTIONSStart-up procedures P ressTouch Operating InstructionsMain 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 160CRetherm mode chef operating tips La carte RethermalizationPlate 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 TimeIndicator Light Wait five seconds, then press the CombithermFilter 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 recipesRecipe programming via the touchscreen Add a recipeEdit 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 Agents Cleaning MaterialsProtecting 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 Troubleshooting Emergency operation modeTouch 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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