Alto-Shaam 6.10ESG, 10.10ESG, 10.20ESG manual S Ta L L At I O N C H E C K L I S T

Page 26

I N S TA L L AT I O N C H E C K L I S T

®

Use this list as a final check of oven installation conformance. Damage directly attributed to improper set COMBITHERMup, installation, or cleaning can invalidate warranty claims.

Left:

6” (152mm) — Service access of 18” (457mm) rec ommended.

C EAR ANCES :

Right:

20” (508mm) from heat produ cing equi pment.

4” (102mm)

Back:

4” (102mm) for plumbing

Top:

20” (508mm) for ai r movement

ARE ALL CLEARANCE

■ YES

■ NO

REQUIREMENTS MET?

IF NO, EXPLAIN:

 

 

________________________________________

 

Verify hook-up to TWO (2) separate cold water supply lines with a 3/4" (19mm)

ARE BOTH WATER SUPPLY LNES

 

 

 

WATE R SUPPL Y AND DRAINS :

PROPERLY CONNECTED?

■ YES

■ NO

 

water connection supply line. Verify

inlet

water pressure is at a minimum of 30 PSI

 

(2.8 bar). Maximum water pressure is not to exceed 90 PSI (6 bar). Verify drain

IF NO, EXPLAIN:

 

 

 

 

 

diameter of 1-1/2" (41mm) with a positive descending slope, and with a 2" (51mm)

IS A FILTER SYSTEM INSTALLED

■

 

 

air gap which is free of obstructions before connection to the site drain. Verify 1/8"

ON THIS UNIT?

■

YES

NO

 

(3,2mm) pitch to 10' (305cm) of drain line.

 

 

 

IMPORTANT: Alto-Shaam has listed Water Quality Requirements in the

STORE HAS SEEN THIS

 

 

 

 

 

installation manual for this equipment. It is the responsibility of the end user

RECOMMENDATION:

■

YES

■

NO

 

to have the water connected to this appliance tested to ensure these standards

 

 

 

are met before putting the oven into use. Failure to meet these standards will

SIGNATURE OF STORE REPRESENTATIVE:

 

void the warranty if damage to the oven is found to be related to water quality.

___________________________________________

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

EL ECT RICAL CONNE

 

CT IONS:

 

 

 

 

 

LINE VOLTAGE AT TERMINALBLOCK (TO GROUND):

 

 

 

Verify elec trica l power

 

 

 

 

VOLTAGE:

 

______________

➥ LINE 1: _________

LINE 2:_________ LINE 3: _________

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

requirements for oven .

 

 

PHASE:

______________ LINE VOLTAGE (PHASE TO PHASE): LINE 1 to 2: __________

 

 

 

Verify volta

ge at termin al

BREAK ER SIZE : ______________

 

 

LINE 2 to 3: __________

 

 

 

block. Ch eck all term inals

 

 

 

 

 

 

 

 

 

 

LINE 3 to 1: __________

 

 

 

for tightness.

 

 

 

 

 

 

 

 

 

 

 

 

ELECTRICAL SUPPLY LINE SIZE: ______________

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CORRECT MOTOR ROTATION:

■ YES

■ NO

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ALL ELECTRICAL TERMINALS TIGHT:

■ YES

■ NO

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Verify that

gas co nnectio ns are 3/ 4" NPT p ipe o r 3 /4" comm ercia l

 

 

■ NATURAL GAS

■ PROPANE

 

 

GAS CON NECTI ONS ( GAS UNI TS ONL Y) :

 

 

 

 

 

 

 

GAS CONNECTION: __________

 

 

 

flexible g as con necto r. Verify incom ing gas p ressu re is at lea st 5.5"

 

 

 

 

 

WC for n atura l gas and 9" WC fo r pr opane. Veri fy tha t g as valve

 

 

INCOMING GAS PRESSURE: __________

 

 

 

outlet pressure is 3.4 " WC for natur al gas and 5.6"

WC for propane.

 

GAS OUTLET PRESSURE: __________

 

 

 

Verify that

if a com mercial fl exible gas connector

is used th at it is not

 

 

 

 

run un der the oven,

but co nne cted at the rear of t

he oven .

 

 

 

CONNECTION AT REAR OF OVEN: __________

 

 

 

With th e Po wer Key

OFF, pr ess a nd hol d t he Che f Fu nction

 

 

ALL BOARD CONNECTIONS TIGHT:

■ YES

■ NO

 

 

 

 

 

 

ALL FUNCTIONS LIGHT UP:

■ YES

■ NO

 

 

CONTROL BOARD CO

 

NNE CTIONS

& OPE RATI ON :

 

 

 

 

 

 

 

 

 

 

 

Key to a ccess software vers ion, and

record.

 

 

 

ALL FUNCTIONS ON CONTROL OPERATE: ■ YES

■ NO

 

 

 

SOFTWARE VERSION:

 

 

 

 

 

 

 

 

 

 

 

UNIT OPERATES IN ALL MODES:

■ YES

■ NO

 

 

 

BM_____________ SM_____________ KM_____________

 

IF NO, EXPLAIN:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PH YS ICA L CO NDITION:

*R EFE RENC E INST ALL ATION

INSTR UCTIONS

 

FOR COMPLETE

INF ORM ATI ON

 

✔

 

 

 

Bottom of oven has been

. . .ch ecked for dam age d ue to improper pos itioni ng o n si te

. . . . . . . . . . . . . . . . .

. . . . . . .

. . . .■

 

 

 

Verify all gaskets, hoses , and c arts*

are i n pl ace and

func tio n pro perly

. . . . . . . . . . . .

. . . . . . . . . . . . . . . . .

. . . . . . .

. . . . ■

 

 

 

If oven includes a cart, v erify prop er ins tallati on of

the rack guide * .

. .

. . . . . . . . . . . .

. . . . . . . . . . . . . . . . .

. . . . . . .

. . . .■

 

 

 

Verify the in

sta llatio n o f d rip pans *, r acks , shelves,

dra in screen, spr ay hose *

. . . . . . . . . . . . . . . . .

. . . . . . .

. . . .■

 

 

 

Verify the o

ven is level and

ins talled on a sol id, w ate r re sist ant floo r

. . . . . . . . . . . . . .

. . . . . . . . . . . . . . . . .

. . . . . . .

. . . .■

SERVICE AGENCY:

MODEL NO.:

TECH SIGNATURE:

START-UP DATE:

INSTALLATION NAME:

SERIAL NO.:

CUSTOMER SIGNATURE:

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

PG. 24

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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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