Alto-Shaam 7.14ESG, 7.14es operation manual Steam mode chef operating tips, High Temp Steaming

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OPERATING INSTRUCTIONS

steam mode chef operating tips

This mode will steam a full or partial load of a single product, or multiple products without transfer of flavors. When steaming multiple products, however, individual product cooking times must be taken into consideration.

The non-pressurized atmosphere of the Combitherm also provides the ability to open the door during the steam mode in order to monitor products more closely throughout the steaming process.

STEAM

Perforated, 2-1/2" deep pans (65mm) are particularly suitable for use in this program mode. These pans will provide a shorter cooking time and will prevent product over-cooking at the bottom of the pan.

Separate ice-encrusted vegetables before steaming to ensure

even cooking.

A variety of products can be steamed at the same time but attention must be paid to the different cooking times required for each food product.

High Temp STEAMING

High temperature steaming is suitable for hearty, root-type vegetables such as potatoes, legumes, and cabbage.

High temperature steaming provides a cooking time which is approximately 10-percent shorter than the regular steam mode temperature of 212°F (100°C).

Set the steam cooking temperature between 221°F (105°C) and 230°F (110°C) for small loads and between 230°F (110°C) and 250°F (121°C) for full loads.

LOW TEMP STEAM

The low temperature steam mode will function whenever the oven compartment temperature is below 212°F (100°C).

It will take longer to steam products using the low temperature

steam mode.

Steaming sausages in low temperature steam prevents cracked or peeling skins.

Use low temperature steam for delicate foods such as shrimp, fish, seafood, and crème caramel.

For best results, low temperature steam all delicate food items at a temperature of 210°F (99°C)

or below.

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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 Using Preprogrammed Recipes Emergency Operation Mode 41-42 Error Codes 43-47Recipe Programming Preprogrammed Bakery Recipes Preprogrammed Convenience Product RecipesCombitouch control Ecosmart technologyStart-up procedures Operating InstructionsControl Panel Identification recipe menu Main Menu screenUpload/download screen Settings screen Control Panel IdentificationOperating Instructions Main menu Icons Auxiliary function IconsCombitouch factory default settings 70CMinutes 175C 70CImportant safety precautions For operator safetySteam mode Press the Steam Mode iconTouch the displayed temperature Touch the displayed timeSteam mode chef operating tips High Temp SteamingCombination 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 Core temperature probe mode Actual internal product temperature will appearKey to confirm change Delta-T core temperature cooking mode Preheating feature Gold-n-Brown featureCool down feature Auxiliary functionsReduced power Multi-Shelf TimerSelect desirED Cooking Mode and SET Mode Functions Reduced fan speedLoad wood chips Chef Operating TIPCombiSmoker Procedures Select convection or combination cooking modeMain menu Cooking mode menu Preprogrammed recipesRecipe menu Program/edit recipes RecipeRecipe programming via recipe management software Recipe programming via the touchscreenAdd a recipe Edit a recipePreprogrammed bakery recipes Preprogrammed convenience product recipes Spring Rolls Combination Tater Tots CombinationPreprogrammed Fish & seafood recipes Preprogrammed Meat recipes Ham by Core Temp Delta-T Leg of Lamb by Core Temp Delta-TMeat Loaf by Core Temp Combination Pork Back Ribs Raw CombinationPreprogrammed Miscellaneous recipes Preprogrammed poultry recipes Preprogrammed vegetable recipes Green Beans Fresh Steam Green Beans Frozen SteamParsnips Fresh Steam Peas Frozen SteamHaccp Access Cleaning mode menu Combi cleaner requirement Cleaning in processOven too hot warning Preventative maintenance Roll-in cart/food trolley cleaning on equipped modelsCleaning and Preventive Maintenance Cleaning schedule Probe Cleaning ProceduresCombiClean cleaning agents Automatic steam generator flushDecalcification on boiler equipped models Emergency operation mode Select ONE of the available Cooking ModesTr o u b l e s h o o t i n g CombiTouch Error Codes E15 E51 See motor control error chart on next E93CombiTouch Motor Control Error Codes
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7.14es, 7.14ESG specifications

Alto-Shaam 7.14ESG and 7.14ES are innovative cooking equipment designed to enhance kitchen efficiency and food quality. These commercial convection ovens are ideal for restaurants, catering services, and institutional kitchens, delivering versatility and reliability.

One of the standout features of the Alto-Shaam 7.14ESG and 7.14ES is the patented Halo Heat technology. This unique heating system evenly distributes heat throughout the cooking cavity, ensuring consistent cooking results. Unlike traditional ovens that rely on harsh, direct heat, Halo Heat utilizes gentle, radiant heat, which helps retain moisture while minimizing the risk of overcooking. This technology is especially beneficial for slow-roasting, baking, and other gentle cooking techniques.

Both models come equipped with a robust, user-friendly control system that allows for precise temperature adjustments, making it easy for chefs to achieve their desired cooking results. The digital display provides clear visibility of the cooking settings, ensuring that operators can monitor and adjust temperatures effortlessly.

The Alto-Shaam 7.14ESG variant adds an extra layer of versatility with its steam injection feature. This capability allows for the introduction of humidity into the cooking environment, making it ideal for baking bread, creating tender meats, and even cooking vegetables to perfection. The steam function can be easily toggled on or off, giving chefs flexibility in their cooking methods.

Another notable characteristic of these models is their compact design, which is perfect for kitchens with limited space. Despite their smaller footprint, they offer ample cooking capacity, accommodating multiple trays simultaneously. This space-saving design does not compromise performance, making them an excellent choice for high-traffic kitchens.

Durability is a hallmark of the Alto-Shaam brand. Constructed with high-quality stainless steel, both models are built to withstand the rigors of a busy kitchen environment. The easy-to-clean surfaces and removable racks further enhance their practicality, ensuring that maintenance is straightforward and efficient.

In conclusion, the Alto-Shaam 7.14ESG and 7.14ES models exemplify innovation in commercial cooking equipment. With features like Halo Heat technology, steam injection, user-friendly controls, compact design, and durable construction, these ovens are engineered to meet the demands of modern culinary professionals, setting a new standard in the industry.