Alto-Shaam 10.20ESG CA UTI on, Location Site & Installation Requirements, Positionin G O N SIT E

Page 13

®LOCATION SITE & INSTALLATION REQUIREMENTS

COMBITHERM

VENTI LATION RE QUIRE MENTS

 

 

 

CA UTI ON

 

A steam ve ntilation hood

is mandator y for the

 

 

 

TO PREVENT PERSONAL INJURY,

opera tion of th e oven. Th

e ventilatio n hood mu st

 

 

 

 

 

be inst alled in accor dan ce wi th local bu ild ing

 

USE CAUTION WHEN MOVING OR

codes for th e steam exh aust and m ust protr ude

 

LEVELING THIS APPLIANCE.

12-i nche s to 20-in

ches (3 00 to 500mm) ove r the

 

 

 

 

 

front si de of the

oven.

A grease fil ter m ust be

 

 

 

 

 

loca ted in the protru ding area of the hood.

 

on a

 

 

 

 

 

Grease filte rs should be

thoroug hly cleaned

 

 

 

 

 

 

regul ar basis following

man ufa cturer' s

 

an

 

 

 

 

 

instruct ion . Ven tila tion hoods must ensure

 

 

 

 

 

 

adequate amou nt of inc omi ng air du ring

 

 

 

 

 

 

 

opera tion an d must be o

perated wheneve r th e

 

 

 

 

 

combi nation oven/st eame r is used in or der t o

 

 

 

 

 

avoi d th e ac cum ulation

of condensation in

the

 

 

 

 

 

hood a rea. Se e th e sec tion titled G as E xhaus t.

 

 

 

 

 

POSITIONIN G O N SIT E

 

 

 

NOT E: To avoid equipmen t da mage, observe

Lift the ove n fr om the pa llet wi th a f ork lift or

 

atten tion l abel on ov en for area to avoid

pallet lift truc k positione

d a t the fr ont of th e oven .

 

For damage protect ion , the use of two woo den

 

with lifti ng f ork.

 

 

boa rds, plac ed between t he b ottom of the o ven

 

 

 

 

 

and the lifting forks, is

strongly recom mended.

 

 

 

 

 

To avoid dam age, posit

ion the lift f orks to t he lef t

MINIMUM CLEARANCE REQUIREMENTS

of the con dense r a nd ri ght of the

right leg as

LEFT

SIDE

6" (152mm) MINIMUM

 

indicate d in th e diagram a t rig ht.

 

 

 

 

 

18" (45 7mm)

FROM HEAT PRODUCING EQUIPMENT

Stand the oven in a leve

l p osition. Use the

 

 

 

 

 

 

 

 

 

 

 

 

 

SERVICE ACCESS RECOMMENDED

adjust able fe et to overc ome an uneve n floor and

 

 

20" (50 8mm)

 

 

ensure that th e unit is l

evel.

 

 

odels

RIGHT

SIDE

4" (102mm)

 

 

It is stron gly r ecommen ded that table top m

 

 

BA CK

4" (102mm)

 

 

be moun ted on a fa ctory

sup plied stand or

a stand

 

TO P

20" (50 8mm) FOR AIR MOVEMENT

that is sta ble , open, level,

and n on-com bust ible.

BO TTOM

20" (50 8mm)

FOR AIR MOVEMENT

Recomm ended heig ht is 23-inches ( 584m m).

 

 

 

 

 

Adjust the h eight of f loor mod els for sm ooth

NOTE : Add itional c learance is n eeded

for ser vice

acce ss of th e tr olley or c

art . When positioning t he

oven, observe the minimum space allocatio n

acce ss. A minimum di sta nce of 18- inc hes is

requi rements shown.

 

 

 

 

 

strong ly recom mende d. I f a dequate ser vic e

To insure prop er op erat ion , the install atio n of th is

clearance is not pr ovi ded, it will be nec essary to

oven mu st be com plet ed b y qua lif ied technicians

disconn ect t he ga s, water, and dr ain to mo ve the

in accordance wit h the i nstruct ions pro vid ed in

ove n w ith a for k l ift for servi ce access.

Charg es

this manu al. Failure to

fol low t he instr uctions

in conn ection w ith ina dequate serv ice acc ess is

provided ma y r esult in

damage to the ove n,

nel.

not cov ered und er warranty.

 

 

buildi ng, or c ause person

al injur y to person

 

 

 

 

 

 

 

 

 

GAS C OMB ITH ERM — INS TA LLA TI O N M AN UAL

#MN-28676

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Contents Phone Inst Allati onFAX Page Deli Very CAU TIO NUnpack I NG DAN GER Safety Proc Edures Preca UTI ONSWA Rning AU TI onM M O N S P E C I F I C AT I O N S TWO 2 Cold Water Inlets Drinking Quality 0 E S G S P E C I F I C AT I O N SWater Drain 1-1/2 1 0 E S G S P E C I F I C AT I O N S4 E S G S P E C I F I C AT I O N S DIM EN SI on S H x W x D 2 0 E S G S P E C I F I C AT I O N SCL EAR AN CE RE Quirements GA S R EQ UI REM EN TS Water R Equi Rements1 8 E S G S P E C I F I C AT I O N S Dime NS Ions H x W x D Weight Capa CityCL EAR AN CE RE Quirements GA S R EQU IR EM EN TS Wate R Q UAL ITY MI NI MUM ST AndardsInsta Llation Codes & ST Anda RDS NGE RCA UTI on Location Site & Installation RequirementsVenti Lation RE Quire Ments Positionin G O N SIT ENot E Add iti onal clea rance is nee ded for ANG ER DAN GE RElectr ICA L Ground ING Instr Uctio NS DA NGE RWarn ING WA RNI NGI P T R AY I N S TA L L AT I O N B I L E E Q U I P M E N T R E S T R a I N TNatural Ga s SpecificationsPr opan e G as GAS SP Ecif ICA TIO NSSsur e test ing at pressur es in e xce ss N N E C T O NDisc onn ect WAR NI NGEct sna Never U SE AN Open Flame to Leak Test GAS Exha UST AN GE RSure s Contaminant USE a DR INK ING QUALITY, Cold Water S Upply onlyNPT Can manifold off of one 3/4 line To 6.2 bar Water R Equi REM EntsItem FI-23014 WAT ER D Rainag E 149F 65CS TA L L AT I O N C H E C K L I S T SE Rvice Mode E RR or Codes Error C ODE S a ND R Easons co ntinued Error C ODE S a ND RE Asons cont inued Emerg Ency Operation Hardness Free ChlorineChloride AlkalinityTransportation Damage and Claims

6.10ESG, 10.20ESG, 10.10ESG specifications

Alto-Shaam, a leader in commercial kitchen equipment, has revolutionized the foodservice industry with its innovative products, particularly the 10.10ESG, 10.20ESG, and 6.10ESG models. These versatile cook and hold ovens are designed to enhance food quality while improving operational efficiency.

The 10.10ESG is an impressive model that accommodates various cooking needs, offering a generous capacity combined with precise temperature control. With the ability to operate at a maximum temperature of 325°F, it allows for consistent cooking results, ensuring that food is held at the desired temperature without drying out. This model features advanced digital controls that allow operators to set and monitor cooking cycles with ease, ensuring precise results every time.

Moving on to the 10.20ESG, this model takes cooking versatility to a new level. With its dual convection and steam cooking options, it is ideal for establishments requiring high-volume cooking. This model boasts enhanced humidity control, which helps maintain food moisture, texture, and overall quality. The 10.20ESG allows operators to cook a variety of foods—from meats to pastries—with remarkable efficiency and reliability. Its energy-efficient design not only saves on operational costs but elevates the quality and consistency of the food prepared.

The 6.10ESG is the compact version, specifically designed to cater to smaller operations without compromising on technology or performance. Despite its smaller size, this model is equipped with the same advanced digital controls and cooking technologies as the larger versions. It features a powerful heating system that ensures even cooking and browning. Ideal for restaurants, cafes, and catering services that require flexibility, the 6.10ESG shines in busy kitchen environments where space is at a premium.

Collectively, these models share several key features: the patented Halo Heat technology, which provides gentle, even cooking without direct heat, eliminates hot spots, and holds food at optimal serving temperatures. Each model also prioritizes energy efficiency, contributing to lower utility costs while maintaining exceptional performance and food quality.

In summary, Alto-Shaam’s 10.10ESG, 10.20ESG, and 6.10ESG represent the pinnacle of cooking technology designed for modern foodservice operations. Their robust features and innovative cooking methods allow for increased efficiency, improved food quality, and a significant reduction in labor costs, making them indispensable tools in any commercial kitchen.
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