Alto-Shaam 6.10ESG, 10.10ESG, 10.20ESG manual Not E Add iti onal clea rance is nee ded for

Page 14

L O C AT I O N S I T E & I N S TA L L AT I O N R E Q U I R E M E N T S

POSITIONING REQU IREME NTS

❑ In order to en sure prop er v entilati on, a

min imum d istance of a t le ast 6 -inches ( 152 mm)

must be kept from the control pane ls sid e ( left)

of the ove n and any adjoining surfaces.

NOT E: Add iti onal clea rance is nee ded for

servi ce acc ess. A mi nimum d ist ance of 18-

inch es is str ongly recomme

nded. If adequate

servi ce cle ara nce is not prov

ide d, i t wi ll b e

nece ssary to di sconnect the gas, water, and d rain to m ove th e oven wit h a fork lif t for service access . Cha rges in co nne cti on wit h i nadequate servi ce acc ess is not co vere d under warranty.

❑Allow a minimum of 4 -in ches (102m m) f rom the right sid e of t he oven to allo w the door to open to at le ast a 9 0° angle. Full y opened , the door will exte nd up to a 225° a ngle If the oven is furnishe d wit h the re tra ctable door opti on, allow a minimu m c leara nce of

6-1 /2 inc hes ( 165m m).

❑ Allow a minimum clearan ce o f 4-i nche s (10 2mm) fr om th e b ack of t he oven f or plumbing con nections.

❑Allow a 20-inch (500 mm) c learance at the top of the ove n for fre e air mo vem ent and for t he stea m vent(s) loca ted a t the top.

❑ Do n ot inst all th e oven a dja cent to heat produci ng e quipmen t such as fryers, b roilers, etc . He at fr om su ch appliances may cause dama ge to th e con trols of the Comb ithe rm. Min imum clearan ce r ecomm ended :

20- inc hes (50 0mm)

Place the Combith erm ove n on a stabl e, non-

combu stible level h orizont al s urface . For

cou ntertop mo dels, the oven

 

stand mus t be

 

level . In

overall heigh t of the oven

addition, the

should be positio ned so

the ope ratin g c ontr ols and

shelve s may be

conv eniently re ached from

the front. Le vel the

oven front- to-back a nd s ide- to-si de by m eans of the adju sta ble legs.

GAS CO MBI TH ERM — I NSTA LLATI ON M A N UAL #MN-28676

PG. 12

®

COMBITHERM

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Contents FAX Inst Allati onPhone Page Unpack I NG CAU TIO NDeli Very WA Rning Safety Proc Edures Preca UTI ONSDAN GER AU TI onM M O N S P E C I F I C AT I O N S 0 E S G S P E C I F I C AT I O N S TWO 2 Cold Water Inlets Drinking Quality1 0 E S G S P E C I F I C AT I O N S Water Drain 1-1/24 E S G S P E C I F I C AT I O N S CL EAR AN CE RE Quirements GA S R EQ UI REM EN TS 2 0 E S G S P E C I F I C AT I O N SDIM EN SI on S H x W x D Water R Equi Rements1 8 E S G S P E C I F I C AT I O N S CL EAR AN CE RE Quirements GA S R EQU IR EM EN TS Weight Capa CityDime NS Ions H x W x D Wate R Q UAL ITY MI NI MUM ST AndardsNGE R Insta Llation Codes & ST Anda RDSVenti Lation RE Quire Ments Location Site & Installation RequirementsCA UTI on Positionin G O N SIT ENot E Add iti onal clea rance is nee ded for DAN GE R ANG ERDA NGE R Electr ICA L Ground ING Instr Uctio NSI P T R AY I N S TA L L AT I O N WA RNI NGWarn ING B I L E E Q U I P M E N T R E S T R a I N TPr opan e G as SpecificationsNatural Ga s GAS SP Ecif ICA TIO NSN N E C T O N Ssur e test ing at pressur es in e xce ssEct sna WAR NI NGDisc onn ect Sure s AN GE RNever U SE AN Open Flame to Leak Test GAS Exha UST USE a DR INK ING QUALITY, Cold Water S Upply only ContaminantWater R Equi REM Ents NPT Can manifold off of one 3/4 line To 6.2 barItem FI-23014 149F 65C WAT ER D Rainag ES 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 Chloride Free ChlorineHardness 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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