OPERATING INSTRUCTIONS

HACCP ACCESS

The CombiTouch Combitherm meets the requirements of established HACCP criteria by providing automated sampling, record keeping, set-point validation, recipe used, dates and time. Data is captured when Core Temperature Probe cooking method is chosen. This data is retained for the last 30 days. This information can be viewed on screen or downloaded to a USB drive and then copied to your computer. The file format is a text (.txt) file.

NOTE: You access this information from the Settings Screen. See illustrations on page 3 and 4

for navigation.

1.To download the data collected, remove the cap of a USB port located on the left side of the oven and insert the USB flash drive. If the flash drive is not recognized by the Combitherm, a question mark will appear on screen. Try again with another flash drive device or call Alto-Shaam Service.

2. Press to download information.

3. Wait for the icon to change from loading to complete.

4. Press to confirm transfer.

5.Remove the USB flash drive and replace the cap on the

USB port located on the left side of the oven.

The download process will automatically create a folder on the USB flash drive titled “haccp”. Each text file contains cooking program specifics. See illustration below.

Date

 

 

cooked

 

 

cooking

 

Core

program

 

 

chosen

 

Temperature

 

 

time

 

recipe

of day

 

 

used

cooked

 

 

 

previous

screen advance to next

or previous

HACCP reading download

35

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Image 37
Alto-Shaam 7.14es, 7.14ESG operation manual Haccp Access

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.