Alto-Shaam 7.14es Preventative maintenance, Roll-in cart/food trolley cleaning on equipped models

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c l e a n i n g & maintenance

Preventative maintenance

In addition to the routine cleaning and maintenance procedures, there are several additional steps to be taken for both sanitation and to keep the oven running efficiently. These additional safeguards will help prevent down time and costly repairs.

DO NOT DISPOSE OF GREASE, FAT, OR SOLID WASTE DOWN THE OVEN DRAIN.

Fats and solids will eventually coagulate in the drain system, causing blockage. Consequently, water will back-up into the condenser and interior oven compartment, resulting in an oven that is inoperable.

MAKE CERTAIN THE DRAIN SCREEN IS ALWAYS IN PLACE. REMOVE ANY SOLID WASTE MATERIAL FROM THE DRAIN SCREEN BEFORE IT ENTERS THE DRAIN SYSTEM.

The routine removal of solids from the drain screen will help prevent blockage.

USE THE AUTHORIZED COMBITHERM OVEN CLEANER ONLY.

The use of unauthorized cleaning agents may discolor or harm the interior surfaces of the oven.

TO PROLONG THE LIFE OF THE DOOR GASKET, CLEAN THIS ITEM DAILY.

The acids and related compounds found in fat, particularly chicken fat, will weaken the composition of the gasket unless cleaned on a daily basis. Wipe with a hot, soapy cloth.

TO ADDITIONALLY PROTECT GASKET LIFE, ALLOW OVEN DOOR TO REMAIN SLIGHTLY OPEN AT THE END OF THE PRODUCTION DAY.

An open door will relieve the pressure on the door gasket.

ROUTINELY CLEAN DOOR HINGES.

Open oven door to relieve tension. Clean all parts of the hinge.

CLEAN prongs of removable probe daily. To ensure accurate internal product temperature readings, the prongs on the removable probe must be cleaned daily.

roll-in cart/food trolley cleaning (on equipped models)

1.Remove food trolley to a cart wash area. Trolleys may be cleaned using any mild cleaning detergent and warm water.

2.Hand wipe all framing, slides, drip pan, and base. Thoroughly clean debris from the casters. A spray hose can be used for easier cart cleaning.

3.Remove detergent solution with warm water.

4.Wipe or spray with a sanitizing solution designed for use on metal and vinyl food contact surfaces.

5.Allow trolley to air dry.

As an alternative, trolleys can be cleaned while inside the oven. Allow the trolley to remain in the oven through the normal cleaning cycle, followed by steps 2 through 5 above.

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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 Preprogrammed Convenience Product Recipes Using Preprogrammed RecipesEmergency Operation Mode 41-42 Error Codes 43-47 Recipe Programming Preprogrammed Bakery RecipesEcosmart technology Combitouch controlOperating Instructions Start-up proceduresControl Panel Identification recipe menu Main Menu screenUpload/download screen Control Panel Identification Settings screenOperating Instructions Auxiliary function Icons Main menu Icons175C 70C Combitouch factory default settings70C MinutesFor operator safety Important safety precautionsTouch the displayed time Steam modePress the Steam Mode icon Touch the displayed temperatureHigh Temp Steaming Steam mode chef operating tipsCombination 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 can be used to roast or bake Convection mode chef operating tipsRetherm 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 Auxiliary functions Preheating featureGold-n-Brown feature Cool down featureReduced fan speed Reduced powerMulti-Shelf Timer Select desirED Cooking Mode and SET Mode FunctionsChef Operating TIP Load wood chipsSelect convection or combination cooking mode CombiSmoker ProceduresRecipe Main menu Cooking mode menuPreprogrammed recipes Recipe menu Program/edit recipesEdit a recipe Recipe programming via recipe management softwareRecipe programming via the touchscreen Add a recipePreprogrammed bakery recipes Preprogrammed convenience product recipes Tater Tots Combination Spring Rolls CombinationPreprogrammed Fish & seafood recipes Preprogrammed Meat recipes Pork Back Ribs Raw Combination Ham by Core Temp Delta-TLeg of Lamb by Core Temp Delta-T Meat Loaf by Core Temp CombinationPreprogrammed Miscellaneous recipes Preprogrammed poultry recipes Preprogrammed vegetable recipes Peas Frozen Steam Green Beans Fresh SteamGreen Beans Frozen Steam Parsnips Fresh SteamHaccp Access Cleaning mode menu Combi cleaner requirement Cleaning in processOven too hot warning Roll-in cart/food trolley cleaning on equipped models Preventative maintenanceCleaning and Preventive Maintenance Probe Cleaning Procedures Cleaning scheduleCombiClean cleaning agents Automatic steam generator flushDecalcification on boiler equipped models Select ONE of the available Cooking Modes Emergency operation modeTr o u b l e s h o o t i n g CombiTouch Error Codes E15 E51 E93 See motor control error chart on nextCombiTouch 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.
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