Alto-Shaam 10.10ESG, 10.20ESG An Ge R, Never U SE AN Open Flame to Leak Test GAS Exha UST, Sure s

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®

COMBITHERM

G A S S U P P LY & I N S TA L L AT I O N R E Q U I R E M E N T S

LEAK TE STIN G

If a

pres sure l eak

tes t above 1/2 psi is to be

 

per for med on the

b uil ding sup ply gas p

iping, t he

shu t-off ga s va lve an d ove n i nlet gas supply

line

must be disconnecte

d f rom the buil

ding suppl y

piping be fore

cond uct ing t he p ressure

test. F ailu re

to do s o m ay res ult i n da mage to

the

man ual gas

valve, gas c ompon ents in the oven, or both.

 

If any gas leak te sts are to be c ondu cted at pressu res

equ al to or below

1/2 psi, t he manu al gas shut- off

valve

upstre am of

 

th e o ven mu st be

 

turned off

before cond ucting

the tests.

 

 

 

 

Leak t esting of th e intern al oven p iping sys tem w as

co nducte d be

fore

 

shi ppi ng th e

oven

from the

fac tor y. If ad

dit ional testing is nee

ded, it s

hould

onl y be cond ucted a t norma l g as supply pres

sure s.

If t he t est ing is perform ed u sing co mbu stible

gas in

the p ipi ng, the le ak checking should be d one wit h a soap solu tion (bub ble c hecking).

The use of an electr onic combustibl e gas leak detector

is

hel pful, how ev er, t his

type of d etect or

can

be

oversensiti ve. Electro nic

detectors may ind

icate

false leaks from other source s which would not b

e

detecte d when checking wi th a liquid solution

to

verify a no -hazard ga s co nnectio n.

 

 

When sta rti ng the oven after initial inst allatio n, the gas lines must b e f ree of a ir. I t may tak e up t o 30 minutes to eliminate all air from th e lines . If, aft er this ti me the re is no pilot, call for facto ry assist ance.

DAN GE R

NEVER U SE AN OPEN

FLAME TO LEAK TEST.

GAS EXHA UST

The ov en is no

t de signe d f or direct

 

co nnection to

 

a c hi mne y

vent s ys tem or

fo r d ire ct

conne ction

to a horizo

nta l e xh aust s yst em.

 

 

 

ven til at ion

Th e ove n mu st be

inst alled

 

unde r a

ho od listed

to AN

SI /UL 70

5 (lat

est ed it ion),

an d the in

 

stall at io n

mus t

be comp

 

leted in

 

 

ac corda nce w

ith t

he A

NS I/N FPA 96-19 87,

St and ard f

 

or V enti lat io n Control and Fir

 

e

Pro tection of Commercial C

 

oo king O

pera tions.

 

Ov en operato

 

rs s ho uld be

inst ruc ted wit h reg ard

to t he hazar ds of p lacing

an y mat eria l on top

of

the ov en tha t wou

ld o

bst ruc t t he

flo w of flue

 

 

 

 

 

pr odu ct s

 

ou t th e

open ing of

 

 

 

 

the f lue

divert

er.

 

Oper at ors

 

 

 

 

shoul d

 

al so

 

be in

 

st ruc te d

 

 

 

 

wit h re gar d to

th e h aza rd s of

 

 

 

 

ho t

flu e

gas es

 

an d t

ha t an

y

 

 

 

 

ma ter ial

or

ite ms p

la ced on

 

 

 

 

 

top

of ,

or

in

fr on t o f

th e flue

 

 

 

 

 

de fect or c ou ld b e damaged

or

 

 

 

 

cause a fir

e h azard.

 

 

 

 

D AN GE R

BEFORE STARTIN G THE APPLIANCE, MAKE CERTAIN YOU DO NOT DETE CT TH E ODOR O F GAS.

IF THE ODOR OF GAS IS DETECTED:

•DO NOT attempt to light any appliance.

•DO NOT touch any electrical switches.

•Extinguish any open flame.

•Use a telephone OUTSIDE THE PROPERTY & IMMEDIATELY contact your gas supplier.

•If unable to contact your gas supplier, contact the fire department.

GAS C OMB ITH ERM — INS TA LLA TI O N M AN UAL #MN-28676

PG. 19

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Contents Inst Allati on PhoneFAX Page CAU TIO N Deli VeryUnpack 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 NWAR NI NG Disc onn ectEct sna AN GE R Never U SE AN Open Flame to Leak Test GAS Exha USTSure 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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