E R R O R C O D E S

EMERG ENCY OPERATION

®

COMBITHERM

In the ev ent of an erro r code, the Co

mbith erm may be operat ed on a limited basi s. E rro r co nditi ons un der

which contin ued o peration c an be co

nducted are in dicated by “Yes” in th e cha rt s hown below.

When the o ven malfun ctio ns, an er ror co de wi ll a ppear in th e display.

PRESS THE STA RT KEY TO A CKNO WLE DGE TH E E RROR.

The keys th at begi n to fl ash r epr esent o per ation al m odes t hat are still usable.

 

SEL ECT AN D PRE SS ON E OF TH E CO OKING M ODES INDICAT ED .

 

 

The oven co ntr ol w ill onl y r espo nd t o t he m ode keys t

hat ar e f lashi ng.

 

 

 

SET THE OVE N CON TROLS A S IF OPE RATING U NDE R NO RMAL CI RCU MSTAN CES .

 

 

Depending o n the er ror code i nvolved, o ven f unction , su ch as t emper ature r ange, may be lim ited .

PRESS THE STA RT KEY TO B EGIN TH E COO KING P ROCES S.

 

 

 

PRESS THE STA RT KEY W HEN THE T IMER E XPIRE S.

 

 

 

 

 

 

When the o ven fault is

cor rec ted, th e Com bitherm wi ll ret urn to normal Operation.

 

CONTINUE D O PER ATION UNDE R ERROR CONDI TIO NS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Error

Displa y S hows

 

ES

ESi

Steam

 

Combination

Convection

 

Retherm

Code

 

 

 

 

Mode

 

Mode

Mode

 

Mode

E01

Low Water

 

Yes

No

No

 

No

To 365°F

 

No

 

 

 

 

 

 

 

 

 

 

 

E02

Control Temp High

 

Yes

Yes

Yes

 

To 284°F

To 284°F

 

To 284°F

 

 

 

 

 

 

 

 

 

 

 

E03

Fan Malfunction

 

No

No

 

 

 

 

 

 

 

 

 

 

 

 

 

E04

Aux Fan Fault

 

Yes

Yes

Yes

 

To 284°F

To 284°F

 

To 284°F

 

 

 

 

 

 

 

 

 

 

 

E11

Excess Oven Temp

 

Yes

Yes

No

 

No

No

 

No

 

 

 

 

 

 

 

 

 

 

 

E13

Excess Steam Gen Temp

 

Yes

No

No

 

No

No

 

No

 

 

 

 

 

 

 

 

 

 

 

E15

Excess Condensate Temp

 

Yes

Yes

No

 

No

To 356°F

 

No

 

 

 

 

 

 

 

 

 

 

 

E21

Oven Probe Fault

 

Yes

Yes

212°F only

 

No

No

 

No

 

 

 

 

 

 

 

 

 

 

 

E22

Core Temp Probe Fault

 

Yes

Yes

Yes

 

Yes

Yes

 

Yes

 

 

 

 

 

 

 

 

 

 

 

E23

Steam Gen Probe Fault

 

Yes

No

Yes

 

Yes

Yes

 

Yes

 

 

 

 

 

 

 

 

 

 

 

E24

Bypass Probe Fault

 

Yes

Yes

To 210°F

 

No

Yes

 

No

 

 

 

 

 

 

 

 

 

 

 

E25

Condensate Probe Fault

 

Yes

Yes

Yes

 

To 356°F

To 356°F

 

To 320°F

 

 

 

 

 

 

 

 

 

 

 

E26

Steam Gen Safety Probe Fault

 

Yes

No

Yes

 

Yes

Yes

 

Yes

 

 

 

 

 

 

 

 

 

 

 

E27

Excess Steam Gen Safety Temp

 

Yes

No

No

 

No

No

 

No

 

 

 

 

 

 

 

 

 

 

 

E29

Probe Short to Frame

 

Yes

Yes

No

 

No

No

 

No

 

 

 

 

 

 

 

 

 

 

 

E34

DE (Drain) Pump Failure

 

Yes

No

Yes

 

Yes

Yes

 

Yes

 

 

 

 

 

 

 

 

 

 

 

E35

Venting Error

 

Yes

Yes

Yes

 

Yes

Yes

 

Yes

 

 

 

 

 

 

 

 

 

 

 

E36

Steam Temp High

 

No

Yes

No

 

No

Yes

 

No

 

 

 

 

 

 

 

 

 

 

 

E80

ID Error

 

Yes

Yes

Yes

 

Yes

Yes

 

Yes

 

 

 

 

 

 

 

 

 

 

 

E81

Program Memory Error

 

Yes

Yes

Yes

 

Yes

Yes

 

Yes

 

 

 

 

 

 

 

 

 

 

 

E82

WP Error

 

Yes

Yes

Yes

 

Yes

Yes

 

Yes

 

 

 

 

 

 

 

 

 

 

 

E83

Algo Error

 

Yes

Yes

Yes

 

Yes

Yes

 

Yes

 

 

 

 

 

 

 

 

 

 

 

E96

Connection Error

 

Yes

Yes

No

 

No

No

 

No

 

 

 

 

 

 

 

 

 

 

 

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

PG. 28

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Alto-Shaam 10.10ESG, 10.20ESG, 6.10ESG manual Emerg Ency Operation

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.