Alto-Shaam 7.14es, 7.14ESG operation manual Steam mode, To Cook by product core Temperature

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OPERATING INSTRUCTIONS

steam mode

The Steam mode provides the operator with the ability to steam, poach, or blanch. This mode will automatically steam at the boiling point of water; quick-steam above the boiling point for faster cooking results; or low temperature steam, below the boiling point, for more delicate products such as pâté, mousse, seafood, or custard.

PRESS ON button to power oven on.

PRESS THE STEAM MODE icon.

PRESS THE START icon TO STEAM AT THE displayed SETTINGS.

TO CHANGE THE DISPLAYED SETTINGS:

touch the displayed temperature.

The cooking temperature will appear at the top of the temperature selection window. Type in desired temperature or use up and down arrows to adjust temperature. When finished, touch the green check mark

key to confirm change.

•Automatic Steaming 212°F (100°C)

•Quick Steaming 213°F to 250°F (101°C to 121°C)

•Low Temperature Steaming 85°F to 211°F (29°C to 99°C)

TO COOK BY TIME:

touch the displayed time.

The cooking time will appear at the top the time selection window. Type in desired time period or use up and down arrows to adjust time. When finished, touch the green check mark key to confirm change.

Or, to set Continuous Operation mode, press the --:--

icon and

touch the green check mark key

to confirm.

 

TO COOK BY product core TEMPERATURE:

touch the probe icon.

The previously set core temperature or oven control default setting will appear highlighted within the oven display. Touch the displayed core temperature. The internal product core temperature will appear at the top of the temperature selection window. Type in desired internal product core temperature or use up and down arrows to adjust temperature. When finished, touch the

green check mark key to confirm change.

Attach removable probe before activating core temperature function, and insert into product.

PRESS THE green START arrow icon TO BEGIN COOKING IN STEAM MODE.

•The cavity set-temperature will appear in the display.

•If cooking by probe, the actual internal product

temperature will appear next to the icon during operation. To change the set value for core temperature,

press the temperature next to the icon and make changes as required.

When the cooking time has expired or the desired core temperature has been reached, an alarm will sound indicating the end of the operating mode.

•To stop the buzzer, press the red stop icon or open the oven door.

To stop cooking program at any time, press red Stop icon.

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Contents 262.251.7067 800.329.8744 U.S.A. only 14es CombiTouch 14esG CombiTouchPhOne 262.251.3800 800.558.8744 USA/CANADA Preprogrammed Convenience Product Recipes Using Preprogrammed RecipesEmergency Operation Mode 42-43 Error Codes 44-48 Recipe Programming Preprogrammed Bakery RecipesEcosmart technology Reduced energy setting CombiTouch featuresCombitouch control Operating Instructions Start-up proceduresUpload/download screen Control Panel Identification recipe menuMain Menu screen Control Panel Identification Settings screenOperating Instructions Auxiliary function Icons Main menu IconsChangE the temperature scale Combitouch factory default settingsFor operator safety Important safety precautionsTo Cook by product core Temperature Steam modeHigh Temp Steaming Steam mode chef operating tipsCheck mark key to confirm change Combination modePress the combination Mode icon Combination mode chef operating tips To stop cooking program at any time Convection modePress the convection Mode icon Convection Mode can be used to roast or bake Convection mode chef operating tipsPress the retherm Mode icon Retherm modeTemperature range of 245 to 320F 120 to 160C Plate covers must be used for on-the-plate regeneration Retherm mode chef operating tipsLa carte Rethermalization With CombiTouch oven on, fill a pitcher of ice Core temperature probe modeActual internal product temperature will appear Key to confirm changeDelta-T core temperature cooking mode Auxiliary functions Preheating featureGold-n-Brown feature Oven Cool down featureReduced fan speed Reduced powerMulti-Shelf Timer Select desirED Cooking Mode and SET Mode FunctionsCherry WC-22541 Load wood chipsApple WC-22543 Hickory WC-2829To activate CombiSmoke Select convection or combination cooking modeTo Change the temperature Recipe 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 Oven too hot warning Cleaning mode menu Combi cleaner requirementCleaning in process Roll-in cart/food trolley cleaning on equipped models Preventative maintenanceCleaning and Preventive Maintenance Probe Cleaning Procedures Cleaning scheduleFirst aid CombiClean cleaning agentsPrecautions Automatic steam generator flushOn ALL models Decalcification using scalefreeSelect ONE of the available Cooking Modes Emergency operation modePress the Start icon to Acknowledge the Error 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
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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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