Alto-Shaam 7.14es, 7.14ESG operation manual Cleaning schedule, Probe Cleaning Procedures

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c l e a n i n g & maintenance

cleaning schedule

DAILY GASKET CLEANING

It is important to prolong the life of the oven gasket by cleaning on a daily basis. Routine cleaning will help protect the gasket from deterioration caused by acidic foods.

1.Allow the oven to cool, then wipe the gasket and crevices with clean cloth soaked in warm detergent solution.

2.Wipe the gasket and crevices with a cloth and clean rinse water.

Do not attempt to remove gasket or place in the dishwasher.

PROBE USAGE AND CLEANING

After each use of the CORE TEMP mode, wipe the probe tip with a clean paper towel to remove food debris. Follow by wiping the probe with a disposable alcohol pad. Return the probe to the proper door bracket position.

Probe Cleaning Procedures

1.Remove all food debris from probe between loads and at the end of each production shift. Wipe the entire probe, probe cable assembly, and probe holding bracket with a clean cloth and warm detergent solution.

2.Remove detergent by wiping the probe, cable, and bracket with a cloth and clean rinse water.

3.Wipe probe and probe bracket with disposable alcohol pad or sanitizing solution recommended for food contact surfaces.

4.Allow probe and cable to air dry in the probe holding bracket.

5.Wipe the probe with a disposable alcohol pad prior to inserting into a new food product.

DAILY OVEN CLEANING

To be performed at the end of the production day or between production shifts.

DAILY STEAM GENERATOR FLUSH

(Electric boiler equipped models only) See next page for instructions

The steam generator must be flushed once a day when operating the oven on a regular basis. This procedure will prevent lime deposits and scale build-up from forming in the steam generator. A steam generator flush is automatically initiated during the cleaning function.

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

1.Remove all food debris from prongs at the end of each production shift. Wipe the

entire prong casing, and between each prong with a clean cloth and warm detergent solution.

2.Remove detergent by wiping with a cloth and clean rinse water.

3.Allow to air dry before replacing detachable probe.

regular DECALCIFICATION

It is important to decalcify the steam generator, and other plumbing components, particularly in areas with extremely hard water. In addition to the daily steam generator flush, this procedure should be performed once a month by a qualified service technician or more frequently depending on usage and water conditions.

MONTHLY CLEANING

1.Spray Head

2.Water Intake Filter

3.Drain Pipe

1

2

3

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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 Emergency Operation Mode 42-43 Error Codes 44-48 Using Preprogrammed RecipesRecipe Programming Preprogrammed Bakery Recipes Preprogrammed Convenience Product 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 Actual internal product temperature will appear Core temperature probe modeKey to confirm change With CombiTouch oven on, fill a pitcher of iceDelta-T core temperature cooking mode Gold-n-Brown feature Preheating featureOven Cool down feature Auxiliary functionsMulti-Shelf Timer Reduced powerSelect desirED Cooking Mode and SET Mode Functions Reduced fan speedApple WC-22543 Load wood chipsHickory WC-2829 Cherry WC-22541To activate CombiSmoke Select convection or combination cooking modeTo Change the temperature Preprogrammed recipes Main menu Cooking mode menuRecipe menu Program/edit recipes RecipeRecipe programming via the touchscreen Recipe programming via recipe management softwareAdd a recipe Edit a recipePreprogrammed bakery recipes Preprogrammed convenience product recipes Tater Tots Combination Spring Rolls CombinationPreprogrammed Fish & seafood recipes Preprogrammed Meat recipes Leg of Lamb by Core Temp Delta-T Ham 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 Frozen Steam Green Beans Fresh SteamParsnips Fresh Steam Peas Frozen 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 schedulePrecautions CombiClean cleaning agentsAutomatic steam generator flush First aidOn 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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