Alto-Shaam 6.10ESG manual Water R Equi REM Ents, NPT Can manifold off of one 3/4 line To 6.2 bar

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®WAT E R 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

COMBITHERM

 

 

 

 

 

 

 

 

 

 

 

 

Flush the wa ter l ine a t the installation site bef

ore

 

 

WATER R EQUI REM ENTS

 

TWO (2) COLD WATER INLETS - DRINKING QUALITY

connecting the oven to the water supply. A hose conn ector

ONE (1) TREATED WATER INLET:

3/4" NPT*

is su pplied f or flexible hose connecti on to the

COLD

LINE PRESSURE:

30 to 90 psi

water sou rce.

 

 

ONE (1) UNTREATED WATER INLET:

3/4" NPT*

 

 

 

* Can manifold off of one 3/4" line

2.8 to 6.2 bar

PIPE S EALING TAPE (TEFLON®) MUST B E USED AT

REFER TO PUBLISHED SPECIFIC WATER REQUIREMENTS

ALL CO NNECTION P OINTS.

The use of

a pipe

WATER DRAIN: 1-1/2"CONNECTION WITH AIR GAP

sealing com pound i s n ot r ecom mende d.

 

Incoming cold water connection

T connection

Cold water line to untreated oven connection

ONE SUGGESTED METHOD OF INSTALLATION

Water Filter

Cold water line to

Treated cold

filter or treatment

water to treated

system

connection on oven

 

 

NOTE:

BOTH TR EATED A ND UNTR EATED WAT ER

CONN ECTIONS MUST B E C ONNECTED F OR PROPER

OPER ATIO N O F THE OV EN. B OTH CONNECTI ONS

CAN B E TREATED WATER, BUT SHOULD NE VER BE

CONN ECTED TO O NLY UNTR EATED WAT ER.

UNIONS OR FLEXIBLE LINE S SHOUL D BE USED T O

ALLOW FOR OVEN MOV EMENT WHEN BEI NG

SERV ICED O R CLEA NING IS NEEDED.

REFER TO DIMENSIO N DRAWINGS BEGINNI NG O N

PAGE 4 FOR PROPER I NTAKE LOCAT IONS.

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

PG. 21

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Contents FAX Inst Allati onPhone Page Unpack I NG CAU TIO NDeli Very AU TI on Safety Proc Edures Preca UTI ONSDAN GER WA RningM 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 Water R Equi Rements 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 CL EAR AN CE RE Quirements GA S R EQ UI REM EN TS1 8 E S G S P E C I F I C AT I O N S Wate R Q UAL ITY MI NI MUM ST Andards Weight Capa CityDime NS Ions H x W x D CL EAR AN CE RE Quirements GA S R EQU IR EM EN TSInsta Llation Codes & ST Anda RDS NGE RPositionin G O N SIT E Location Site & Installation RequirementsCA UTI on Venti Lation RE Quire MentsNot E Add iti onal clea rance is nee ded for ANG ER DAN GE RElectr ICA L Ground ING Instr Uctio NS DA NGE RB I L E E Q U I P M E N T R E S T R a I N T WA RNI NGWarn ING I P T R AY I N S TA L L AT I O NGAS SP Ecif ICA TIO NS SpecificationsNatural Ga s Pr opan e G asSsur e test ing at pressur es in e xce ss N N E C T O NEct sna WAR NI NGDisc onn ect Sure s AN GE RNever U SE AN Open Flame to Leak Test GAS Exha UST 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 Alkalinity Free ChlorineHardness ChlorideTransportation 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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