WAT E R S U P P LY & I N S TA L L AT I O N R E Q U I R E M E N T S

WAT ER Q UALITY REQUIR EMENTS

USE A DR INK ING QUALITY, COLD WATER S UPPLY ONLY

®

COMBITHERM

Water quality is of criti cal imp ortance

when

 

inst alling stea m producing equipment of

any k ind,

particulary hig h temp eratu re steam prod ucing

 

equ ipment. Wa ter that is perfectly safe to drink is

com posed of chemic al characteristics that

direct ly

affect the metal surfa ces of steam pro ducing

 

equ ipment. Th ese c hemic al characte risti cs d iffer

 

great ly from region to r egi on througho ut the U.S .

 

and the world.

Varying combi nations of pH;

 

alkal ini ty; hardne ss; chloride s; total dissolve d

 

sol ids ; and ot her ch emic al c haracteri stics , wh en

 

sub jecte d to high te

mperatu res, wil l ca use water

to

have a tendency to

eithe r scale or corro de.

 

Alto- Shaam has consu lted wit h people who

 

underst and th e pro perties of wa ter i n order t o

 

provide w ate r qu ali ty standards that mee t the

 

broade st possibl e ran ge of acceptabl e water qu ali ty

requireme nts to h elp protec t your i nvestme nt.

 

We strongly ur ge wate r t esting to asc ertai n th e

wat er qua lity on

sit e pri or to the install atio n of any

steam prod ucing equ ipment . S ince wate r quality

is

an imp ortan t issue,

Alt o-Sh aam is comm itte d t o

 

provide a s mu ch informa tion as possib le to help

 

protect the inve stmen t mad e in thi s equi pme nt.

 

A Co mbi Guard™ Water Fi ltration S yst em can b e purchased a s a n op tion for inst allation on the Comb ither m o ven. T his filter, wh en properly

inst alled, maintained , and co mbin ed w ith the required levels of st eam g ener ating e quipmen t maintena nce, will help lessen the af fect water h as on meta l su rfaces. I t w ill not, however, pr ovide complete p rotec tion a gainst all water damage f rom region to r egi on.

Due to the com plexity of water chemis try, it is important to unde rsta nd th at wate r qual ity play s a sign ificant role in the l ong evity of ste am pr odu cing equipment. Water quality and required maintena nce of st eam g ener ating e quipment is t he direct r esp onsibility of th e ow ner /oper ator. Damage i ncurred as a di rect r esu lt of poo r w ater quality a nd/or su rfaces a ffected by w ater q uality is also th e r esp onsibility of the ow ner /operat or. Damage du e t o w ater q uality that d oes n ot meet th e minimum sta nda rds s how n below is not co vered under th e Alto- Shaam C ombithe rm war ran ty.

Alto-Shaam will con tinue ou r efforts t o pr ovide viable sol utions to ea se the impact o f w ater quality as i t r elates to st eam generating e quipm ent .

ALTO-SHAAM COMBITHERM WATER QUALITY MINIMUM STANDARDS

CONTAMINANT

INLET WATER REQUIREMENTS (UNTREATED WATER)

 

 

 

 

 

Free Chlorine

 

Less than 0.1 ppm (mg\L)

 

 

 

Hardness

 

Less than 3 gpg (52 ppm)

 

 

 

 

 

 

Chloride

 

 

Less than 30 ppm (mg\L)

 

 

 

 

pH

 

 

7.0 to 8.5

 

 

 

 

 

 

Alkalinity

 

 

Less than 50 ppm (mg\L)

 

 

 

 

Silica

 

 

Less than 12 ppm (mg\L)

 

 

 

 

 

 

Total Dissolved Solids (tds)

 

 

Less than 60 ppm

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TO PREVENT WATER PIPES OR HOSES

FROM BURSTING, INCOMING WATER

SUPPLY SHOULD BE TURNED OFF

WHEN THE APPLIANCE IS NOT IN USE.

GAS CO MBI TH ERM — I NSTA LLATI ON M A N UAL #MN-28676

PG. 20

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Alto-Shaam 10.20ESG, 10.10ESG, 6.10ESG manual USE a DR INK ING QUALITY, Cold Water S Upply only, Contaminant
Page 21 Page 23

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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