Alto-Shaam 10.20ESG, 10.10ESG, 6.10ESG manual 149F 65C, WAT ER D Rainag E

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11-1/4"- 2"(32mm)41 )diameter NPT diameter connection required
WASTE PIPE
1-1/2" to 2" minimum diameter (c. 38mm to 51mm)

®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

WAT ER D RAINAG E

The oven m ust disch arge throug h an indir ect w aste pipe b y m eans of an air gap. The suppl ied with a 1 -1/2-i nch (4 1mm) NPT thr ead on one end an d a 1-1/2-in ch (41mm) on the opp osit e end.

A union is r equ ired. In stall a 1 -1/2-inch

(41 mm) diameter con nection, drai n line and clamp into plac e. Th e dra in line m ust always be a posit ive gradi ent away fr om the

Combit herm oven and not mo re than 12-inche s (30 5mm ) be fore an air g ap.

NOTE: In the U.S. A., this equi pme nt i s to be inst alled to com ply wi th the Basic

Plumbin g Code o f t he Buil din g

Officials and Code Admi nistrat ors

International, Inc . [B OCA ], and the

Food Servic e S ani tation Manual of the

Food & D rug Admin istra tion [F DA].

If sev eral uni ts are t o b e connected to one

dra in pi pe, t he d imens ions o f th e p ipe must be suf ficient to a llow an uno bstruc ted wat er drain syste m.

drain fitting is barbed con nect ion

AVER AGE

DRAIN WATER

TEM PERATURE

149°F (65°C)

2" (51mm)

Air Gap

1-1/2” (41mm) diameter NPT

condensate pan clean out

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

PG. 23

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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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