Tr o u b l e s h o o t i n g

CombiTouch ERROR CODES

Error

Error Call Out in Display

Description of Error

 

Possible Cause

Code

 

 

 

 

 

 

 

 

E13

Boiler Temperature High

Boiler temperature overheats

— Scale build up inside steam generator.

 

 

 

— Scale build up on water level probe.

 

 

 

— B4 Probe connection problem.

 

 

 

— B4 probe faulty.

 

 

 

 

E15

Condensor Temperature High

Excess condensor

— Untreated water supply line is shut off.

 

 

temperature

— Untreated water supply line is connected to

 

 

 

 

warm water.

 

 

 

— B3 probe connection problem.

 

 

 

— B3 probe is faulty.

 

 

 

— Single solenoid valve Y2 obstructed or faulty.

 

 

 

— Wiring or connection problem.

 

 

 

— Relay board, high voltage is not operating.

 

 

 

 

E20

HACCP Only - B11 Core

Single point core temperature

— Clean Probe Receptacle Pins with sand paper.

 

Temperature Probe Single

probe defect or disconnected.

— B11 Single Point Core Temperature probe with

 

Point Fault

 

 

quick connect, defective.

 

 

 

— B11 Single Point Core Temperature probe wires

 

Error E20 is not shown in display.

 

 

with quick connect, disconnected.

 

 

— B11 Single Point Core Temperature probe

 

Instead a probe sign with “?” is

 

 

 

 

receptacle, defective.

 

shown as popup window. In case

 

 

 

 

— B11 Single Point Core Temperature probe

 

the customer cooks in time mode

 

 

 

 

receptacle wires disconnected.

 

during fi rst step and during second

 

 

 

 

 

 

 

step switches to probe mode but has

 

 

 

 

no probe in place, the error E20 will

 

 

 

 

be shown in the error code list and

 

 

 

 

HACCP list.

 

 

 

 

 

 

 

 

E21

N6 Cavity Probe Fault

Cavity temperature probe

—

N6 Oven Cavity Temperature probe defective.

 

 

defect or disconnected

— N6 Oven Cavity Temperature connection problem.

 

 

 

 

 

E22

B10 Core Temperature Probe

Multipoint core temperature

—

B10 Multipoint Core Temperature probe defective.

 

Multipoint Fault

probe defect or disconnected

—

B10 Multipoint Core Temperature probe connection

 

 

 

 

problem.

 

 

 

 

 

E23

B4 Boiler Probe Fault

Boiler temperature probe

—

B4 Boiler temperature probe defective.

 

 

defect or disconnected

—

B4 probe wires connection problem.

 

 

 

 

E24

B5 Bypass Probe Fault

Bypass steam temperature

— B5 Bypass steam temperature probe defective.

 

 

probe defect or disconnected

—

B5 Bypass steam temperature connection problem.

 

 

 

 

E25

B3 Condensor Probe Fault

Condensor water

— B3 Condensor temperature probe defective.

 

 

temperature probe defect or

— B3 Condensor probe connection problem.

 

 

disconnected

 

 

 

 

 

 

 

E26

N8 Boiler Safety

Steam generator heating

—

N8 Boiler temperature probe defective.

 

Temperature Probe Fault

element protection probe

—

N8 probe connection problem.

 

 

defect or disconnected

 

 

 

 

 

 

E27

Boiler Element

Excess steam generator

— Scale build up inside steam generator.

 

Temperature High

safety probe

— Scale build up on water level probe.

 

 

 

— Water level probe connection failure.

 

 

 

— N8 boiler temperature probe defective.

 

 

 

— N8 probe connection problem.

 

 

 

— Steam element contactor(s) stuck closed.

 

 

 

— Wiring or connection problem.

 

 

 

 

 

(Continued on next page)

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Alto-Shaam 7.14es, 7.14ESG operation manual E15
Page 46 Page 48

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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