®

COMBITHERM

V E N T I L AT I O N & I N S TA L L AT I O N R E Q U I R E M E N T S

DAN GE R

Installation, air adjustment and/or service work must be in accordance with all local codes and must be performed by a certified service technician qualified to work on gas appliances.

An adequ ate ventila tion syst em is requ ired for comm ercial coo king equi pment . Informa tion may b e obta ined by wri ting to the Nationa l Fire Prote ctio n Assoc iati on, Battery marc h P ark, Quinc y, MA 02269. When writing refer to NFPA No. 96.

1.

A single gas Co mbi the rm oven requ ires a m inimum o f

 

4.

 

This oven can not be direc t vented .

 

 

 

 

28 C FM make-up air fo r nat ural and p ropane gas .

 

 

 

Inst all the oven unde r a ventila tion hood meeting all

 

 

 

 

Kit chen ventila tion mus t inc lude a pro vis ion for an

 

5.

 

 

 

 

 

adequate

flo w of fre sh ai r for gas combus tion and to

 

 

 

applic abl e c ode requirements. Com bust ion f ume s

 

 

 

 

prevent a neg ativ e-pr essure c ond ition . Th e bot tom of

 

 

 

must be vent ed in a ccordan ce with loc al, state , or

 

 

 

 

the ov en provides air s upply ac cess for gas

 

 

 

nationa l code s.

 

 

 

 

 

combustio n and must be kep t c lear at all t imes .

 

 

 

 

 

 

 

 

 

 

 

 

 

D ANG ER

 

 

 

 

DO NOT obs truct o r re strict ve nti lati on n or t he ai r

 

 

 

 

 

 

 

flow required

to suppor t c ombustion .

 

 

 

 

 

 

 

2.

 

 

 

 

FAILURETO VENT THIS APPLIANCE

 

 

DO NOT obs truct the fl ow o f t he exhaus t f lue at the

 

 

 

 

THE HEALTH OF THE OPERATOR.

 

 

 

 

top rea r of the ove n. I t i s e special ly cri tical that gas

 

 

 

 

PROPERLY MAY BE HAZARDOUS TO

 

 

 

 

 

 

 

 

Equipment damage, operational

 

 

 

 

supp ly pipin g and el ectrical supp ort co rd and /or

 

 

 

 

problems and unsatisfactory baking

 

 

 

 

recep tacle

 

be rout ed away fro m the pat h of the hot

 

 

 

 

performance may also be the

 

 

 

 

combustio n fume s.

 

 

 

 

consequence of improper venting.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Any damage sustained by a failure to

 

 

 

 

 

C AU TI ON

 

 

 

 

 

properly vent this oven are not

 

 

 

 

 

 

 

 

 

 

covered under warranty.

 

 

 

 

 

 

 

To prevent malfunction or cause

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

negative back draft, DO NOT obstruct

 

 

 

 

 

 

 

 

 

 

 

 

 

 

exhaust flues or attach any flue

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CAU TIO N

 

 

 

 

 

 

 

extension that will impede proper

 

 

 

 

 

 

 

 

 

 

 

burner operation.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

DO NOT USE CIRCULATING FANS

 

 

3.

Make certa in th e o ven i nstall ation mai ntains adequate

 

 

 

 

 

 

 

 

 

 

ON THE FLOOR. FLOOR FANS WILL

 

 

 

 

air ven tilation

to p rovid e c ool ing for el ectr ical and gas

 

 

 

 

AFFECT BURNER OPERATION.

 

 

 

 

components.

Th e are a around th e o ven sh ould be

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

clear of any obst ruc tio ns whi ch might retard the flo w

 

 

 

 

 

 

 

 

 

 

of coo ling air. F ailu re to o bserve thi s caut ion may

 

 

 

 

 

 

 

 

 

 

result in damage t o th e c ompon ent s and wi ll voi d t he

 

 

 

 

 

 

 

 

 

 

warran ty.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ventilating hoods and exhaust systems shall be

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

permitted to be used to vent appliances installed in

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

commercial applications.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Where automatically operated appliances are vented

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Inadequate ventilation, or failure to ensure

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

through a ventilating hood or exhaust system equipped

 

 

 

 

 

an adequate supply of fresh air will result in

 

 

 

 

with a damper or with a power means of exhaust,

 

 

 

 

 

a high ambient temperature at the rear of the

 

 

 

 

provisions shall be made to allow the flow of gas to the

 

 

 

 

 

oven.

 

An excessive ambient temperature

 

 

 

 

main burners only when the damper is open to a position

 

 

 

 

 

can cause the thermal-overload protection

 

 

 

 

to properly vent the appliance and when the power means

 

 

 

 

 

device on the blower motor to trip resulting

 

 

 

 

of exhaust is in operation.

IN ACCOR DANC E WITH NFPA 54

 

 

 

 

 

in severe damage to the blower motor.

 

 

 

 

COMMONW EA LTH OF MA SS AC HU SETT S ONLY .

 

 

GAS C OMB ITH ERM — INS TA LLA TI O N M AN UAL #MN-28676

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Alto-Shaam 10.10ESG, 10.20ESG, 6.10ESG manual Dan Ge R, Ang Er
Page 14 Page 16

6.10ESG, 10.20ESG, 10.10ESG specifications

Alto-Shaam, a leader in commercial kitchen equipment, has revolutionized the foodservice industry with its innovative products, particularly the 10.10ESG, 10.20ESG, and 6.10ESG models. These versatile cook and hold ovens are designed to enhance food quality while improving operational efficiency.

The 10.10ESG is an impressive model that accommodates various cooking needs, offering a generous capacity combined with precise temperature control. With the ability to operate at a maximum temperature of 325°F, it allows for consistent cooking results, ensuring that food is held at the desired temperature without drying out. This model features advanced digital controls that allow operators to set and monitor cooking cycles with ease, ensuring precise results every time.

Moving on to the 10.20ESG, this model takes cooking versatility to a new level. With its dual convection and steam cooking options, it is ideal for establishments requiring high-volume cooking. This model boasts enhanced humidity control, which helps maintain food moisture, texture, and overall quality. The 10.20ESG allows operators to cook a variety of foods—from meats to pastries—with remarkable efficiency and reliability. Its energy-efficient design not only saves on operational costs but elevates the quality and consistency of the food prepared.

The 6.10ESG is the compact version, specifically designed to cater to smaller operations without compromising on technology or performance. Despite its smaller size, this model is equipped with the same advanced digital controls and cooking technologies as the larger versions. It features a powerful heating system that ensures even cooking and browning. Ideal for restaurants, cafes, and catering services that require flexibility, the 6.10ESG shines in busy kitchen environments where space is at a premium.

Collectively, these models share several key features: the patented Halo Heat technology, which provides gentle, even cooking without direct heat, eliminates hot spots, and holds food at optimal serving temperatures. Each model also prioritizes energy efficiency, contributing to lower utility costs while maintaining exceptional performance and food quality.

In summary, Alto-Shaam’s 10.10ESG, 10.20ESG, and 6.10ESG represent the pinnacle of cooking technology designed for modern foodservice operations. Their robust features and innovative cooking methods allow for increased efficiency, improved food quality, and a significant reduction in labor costs, making them indispensable tools in any commercial kitchen.
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