Alto-Shaam 7.14es CombiTouch Retherm mode chef operating tips, La carte Rethermalization

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OPERATING INSTRUCTIONS

retherm mode chef operating tips

Since plated meals consist of dissimilar products, there are several important factors to consider in order to produce the finest results. Product density (compactness), thickness, quantity of product on each plate, and quantity of plates all relate to the length of time necessary to reheat. Again, experience is the best method to determine reheating time. Once the time has been determined and recorded for a specific meal, the results will be consistent for future reheating times.

HELPFUL HINTS FOR REHEATING

ON THE PLATE

•ALL FOOD COMPONENTS ON THE PLATE SHOULD BE OF SIMILAR DENSITIES.

•ALL FOOD COMPONENTS ON THE PLATE SHOULD BE SIMILAR IN THICKNESS.

•ARRANGE ALL FOOD COMPONENTS EVENLY ON

THE PLATE.

•AVOID EXCESSIVE OVERLAPPING OF PRODUCT.

•SAUCES MUST BE HEATED AND ADDED TO

PRODUCT AFTER REHEATING.

•A MIXED VARIETY OF MEALS CAN BE REHEATED AT THE SAME TIME.

à la carte RETHERMALIZATION

Àla carte rethermalization is designed to take a single plate from a refrigerated temperature to serving temperature for immediate service. Plates are prepared in advance, covered, and refrigerated. Preheat the Combitherm oven. Remove plate from refrigeration and place in the oven at 275°F (135°C) for an uncovered plate or 300°F (150°C) for a covered plate. Plates with meat components will take more time than plates containing all vegetable components. Follow internal temperature requirements for reheating and allow for override time. After reheating, remove the plate from the oven, add any sauces, garnish, and serve. This process can be repeated as required.

For the most efficient continuous service, it is suggested that the Combitherm oven be dedicated to the rethermalization process during serving hours.

BANQUET RETHERMALIZATION

Banquet rethermalization is designed for high volume, full or partial load (multiple plate) reheating.

Plates are assembled in advance, covered, and refrigerated or loaded on the roll-in cart and refrigerated. Preheat

the Combitherm oven at 275°F (135°C) for uncovered plates or 300°F (150°C) for covered plates. Remove plates or the roll-in cart from refrigeration, load in the oven and set timer as required. Follow internal temperature requirements for reheating and allow for override time. Remove the plates or roll-in cart from the Combitherm.

Placing our thermal blanket cover over the roll-in cart keeps food hot for 20 to 40 minutes, depending on the type of food, retherm temperature, and environmental factors. For longer holding times, roll the cart into the CombiMate™ companion holding cabinet.

RETHERMALIZING PREFABRICATED AND VACUUM-PACKED FROZEN FOODS

For bulk product rethermalization, completely defrost product bags in walk-in cooler. DO NOT REMOVE PRODUCT FROM THE BAG. Load thawed bags in preheated oven and rethermalize in the Low Temperature Steam mode until the required internal temperature is reached. Place rethermalized bags in a preheated holding cabinet set at 140° to 165°F (60° to 74°C) until ready for service.

For large volume on-the-plate regeneration, defrost bags in walk-in cooler. Open bags and plate per menu requirements in a (maximum) 55°F (13°C) refrigerated room. Place on Alto-Shaam roll-in cart (trolley), and roll into Combitherm oven preheated at 275°F (135°C).

Regenerate in the Convection mode for 3 to 5 minutes. Switch to the Retherm mode for an additional 3 minutes or more if required. Placing our thermal blanket cover over the roll-in cart keeps food hot for 20 to 40 minutes, depending on the type of food, retherm temperature, and environmental factors. For longer holding times, roll the cart into the CombiMate™ companion holding cabinet.

Plate covers must be used for on-the-plate regeneration.

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Contents 14es CombiTouch 14esG CombiTouch PhOne 262.251.3800 800.558.8744 USA/CANADA262.251.7067 800.329.8744 U.S.A. only Recipe Programming Bakery Recipes Using Preprogrammed RecipesEmergency Operation Mode 43-44 Error Codes 45-49 Steam CombinationReduced energy setting CombiTouch features Combitouch controlEcosmart technology Start-up procedures Operating InstructionsControl Panel Identification recipe menu Main Menu screenUpload/download screen Settings screen Timer format Default memo Forward to next screenControl Panel Identification Operating Instructions Main menu Icons Auxiliary function IconsCombitouch factory default settings ChangE the temperature scaleImportant safety precautions For operator safetySteam mode To Cook by product core TemperatureSteam mode chef operating tips High Temp SteamCombination mode Press the combination Mode iconCheck mark key to confirm change Combination mode chef operating tips Convection mode Press the convection Mode iconTo stop cooking program at any time Convection mode chef operating tips Convection Mode can be used to roast or bakeRetherm mode Temperature range of 245 to 320F 120 to 160CPress the retherm Mode icon Retherm mode chef operating tips La carte RethermalizationPlate covers must be used for on-the-plate regeneration Key to confirm change Core temperature probe modeActual internal product temperature will appear With CombiTouch oven on, fill a pitcher of iceDelta-T core temperature cooking mode Oven Cool down feature Preheating featureGold-n-Brown feature Auxiliary functionsReduced fan speed Reduced powerMulti-Shelf Timer Steam injectionHickory WC-2829 Load wood chipsApple WC-22543 Cherry WC-22541Select convection or combination cooking mode To Change the temperatureTo activate CombiSmoke Main menu Cooking mode menuPreprogrammed recipes Recipe menu Program/edit recipesAdd a recipe Recipe programming via recipe management softwareRecipe programming via the touchscreen Edit a recipePreprogrammed bakery recipes Preprogrammed convenience product recipes Spring Rolls Combination Tater Tots CombinationPreprogrammed Fish & seafood recipes Preprogrammed Meat recipes Meat Loaf by Core Temp Combination Ham by Core Temp Delta-TLeg of Lamb by Core Temp Delta-T Pork Back Ribs Raw CombinationPreprogrammed Miscellaneous recipes Preprogrammed poultry recipes Preprogrammed vegetable recipes Parsnips Fresh Steam Green Beans Fresh SteamGreen Beans Frozen Steam Peas Frozen SteamHaccp Access Cleaning mode menu Combi cleaner requirement Cleaning in processOven too hot warning On/O Preventative maintenance Roll-in cart/food trolley cleaning on equipped modelsCleaning and Preventative Maintenance Cleaning schedule Probe Cleaning ProceduresDaily grease collection equipment Automatic steam generator flush CombiClean cleaning agentsPrecautions First aidDecalcification using scalefree On ALL modelsEmergency operation mode Press the Start icon to Acknowledge the ErrorSelect ONE of the available Cooking Modes Tr o u b l e s h o o t i n g CombiTouch Error Codes E15 E51 E93 CombiTouch Motor Control Error Codes

7.14es CombiTouch specifications

The Alto-Shaam 7.14es CombiTouch is a state-of-the-art cooking solution designed to meet the demands of modern commercial kitchens. Combining innovation with user-friendly technology, this combi oven is an essential tool for chefs looking to enhance their culinary capabilities.

One of the standout features of the 7.14es CombiTouch is its versatile cooking modes. The oven offers a unique combination of both steam and convection cooking, allowing chefs to achieve precise results for a variety of dishes. Whether it's roasting, baking, steaming, or finishing, this combi oven adapts to the specific needs of each recipe, making it an invaluable asset for any kitchen.

The CombiTouch interface is another key characteristic of this model. Equipped with a large, intuitive touchscreen display, the oven allows users to easily navigate through programs and settings. The user-friendly interface provides access to a wide range of cooking modes and preset recipes, simplifying the cooking process and reducing the risk of errors. This feature is particularly beneficial for busy kitchens where efficiency and speed are paramount.

In terms of technology, the Alto-Shaam 7.14es incorporates advanced heat distribution methods. The unique design ensures even cooking results by utilizing a combination of humidity control and precise temperature management. This results in beautifully cooked dishes that retain their moisture and flavor.

The oven’s SmartReach technology is another major advancement, allowing for real-time monitoring of internal food temperatures. This ensures that food is cooked to perfection while also enhancing food safety, minimizing the risk of undercooked meals.

Durability is a hallmark of Alto-Shaam equipment, and the 7.14es is no exception. Constructed with high-quality stainless steel, it is designed to withstand the rigors of daily use in a professional kitchen environment. The easy-to-clean surfaces further enhance its practicality and hygiene, making maintenance straightforward.

With its compact size and powerful performance, the Alto-Shaam 7.14es CombiTouch is ideal for restaurants, hotels, and catering companies looking to take their culinary creations to the next level. This combination of versatility, technology, and durability positions the CombiTouch as a leader in the realm of commercial cooking solutions, making it a smart investment for any culinary establishment.
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