4•10CCi

 

3/16" (1325mm)

35-3/4" (906mm)

EXHAUST VENT

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

52-

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

LH DOOR

 

 

RH DOOR

15/16-10 " (278mm)

-1615/16" (430mm)

 

 

 

 

 

20-7/16"

 

 

 

 

"1/4-7(182mm)

 

 

 

 

 

39-1/2" (1003mm)

 

 

 

 

 

 

 

 

 

 

23-7/16" (593mm)

 

 

 

 

 

 

 

 

 

"1/2-33(850mm)

1/2-27" (697mm)

(517mm)

 

 

 

5/16-4 " (109mm) (50mm)2"

 

 

 

 

 

 

 

 

 

 

A

B

C

B=DRAIN

 

 

 

 

 

 

 

 

 

 

 

 

ANSI/NSF 4

 

 

 

 

 

 

 

 

 

 

 

A=WATER INLET

 

 

 

 

 

 

 

 

 

 

 

C=ELECTRICAL

 

 

 

 

 

 

 

 

 

 

 

Cord Length

 

 

4"

17-7/16"

 

20-13/16"

 

 

 

 

 

208V, 1ph - 8 ft. (2438

 

 

 

 

 

 

 

 

 

ce certification

 

(102mm)

(442mm)

 

(527mm)

 

 

 

 

 

 

 

 

 

 

 

35-3/4" (906mm)

 

 

 

 

 

 

in process

Installation requirements

 

 

 

dimensions: h x w x d

 

Oven must be installed level.

 

 

 

EXTERIOR:

 

 

 

 

Water supply shut off valve and back flow preventer when

33-1/2" x 20-7/16" x 35-3/4" (850mm x 517mm x 906mm)

EXTERIOR WITH OPTIONAL HAND SPRAYER:

required by local code.

 

 

 

 

 

 

 

 

33-1/2" x 23-7/16" x 35-3/4" (850mm x 593mm x 906mm)

WATER REQUIREMENTS

 

 

 

 

WATER QUALITY MINIMUM STANDARDS

ONE (1) COLD WATEr iNLETS - DriNkiNG QUALiTY

 

using a waTer supply noT MeeTing alTo-shaaM’s MiniMuM waTer

ONE (1) WATEr iNLET:

3/4" G*

 

* An additional water supply

QualiTy sTandards will Void This warranTy.

LiNE PrESSUrE:

 

30 to 90 psi

is required for the optional

it is the responsibility of the puprchaser to ensure that incoming water supply

 

 

2.8 to 6.2 bar

hand held spray hose.

 

is compliant with the specifications listed through adequate treatment measures.

 

 

 

 

 

WATEr DrAiN: 1-1/2"connection WitH a 2" MiniMUM air Gap instaLLeD as cLose

installation of the combiguard™ water Filtration system is recommended, but this

to tHe oVen as possiBLe. MateriaLs MUst WitHstanD teMperatUres Up to 200°F (93°C).

system may not address all water quality issues present.

clearance requirements

 

 

 

 

 

Contaminant

Inlet Water Requirements (untreated water)

leFT: 4" (152mm)

 

 

 

 

 

 

Free chlorine

less than 0.1 ppm (mg/l)

 

 

 

 

 

 

 

hardness

less than 3 gpg (52 ppm)

8" (203mm) FROM HEAT OR STEAM PRODUCING EQUIPMENT

 

 

 

 

chloride

less than30 ppm (mg/l)

RECOMMENDED SERVICE ACCESS: 18" (457mm)

 

 

 

 

 

 

ph

7.0 to 8.5

 

 

 

 

 

alkalinity

less than 50 ppm (mg/l)

 

 

 

 

 

 

 

 

 

 

righT: 4" (102mm) Top: 20" (508mm) FOR AIR MOVEMENT

 

 

 

 

 

silica

less than 12 ppm (mg/l)

 

Total dissolved solids (tds)

less than 60 ppm

BacK: 4" (102mm) BoTToM: 4" (102mm) FOR AIR MOVEMENT

 

 

 

 

 

 

electrical (DEDICATED CIRCUIT REQUIRED)

 

 

 

 

 

 

 

 

Model

VolTage

ph

hZ

aMps

 

kw

 

awg

 

cord & plug

4•10CCi

 

208

1

60

23.6

4.91

 

 

NEMA L6-30P - US ONLY

 

 

240

1

60

26.6

6.38

 

8

 

 

NO CORD OR PLUG

 

208 – 240

3

60

16.1– 19.1

5.63 – 7.75

 

10

 

 

NO CORD OR PLUG

 

208 - 240

1

50

23.6 – 26.6

4.91 - 6.38

 

10

 

 

NO CORD OR PLUG

 

380 – 415

3

50/60

11.1 – 12.3

6.53 – 7.75

 

10

 

 

NO CORD OR PLUG

weight

 

 

 

capacity

 

 

 

 

 

 

 

neT

180 lbs (82 kg)

 

Full-siZe pans:

20" x 12" x 2-1/2"

 

 

Four (4)

ship

310 lbs (141 kg)

 

gn 1/1:

530 x 325 x 65mm

 

 

Four (4)

craTe diMensions: (l x w x h)

halF-siZe sheeT pans:

18" x 13" x 1"

 

 

eight (8)

37" x 42" x 45"

 

 

gn 1/2:

265 x 325 x 65mm

 

 

eight (8)

 

 

 

 

48 lb (22 kg) MaXiMuM

 

(940mm x 1067mm x 1143mm)

 

 

 

 

 

 

 

 

 

 

 

 

 

VoluMe MaXiMuM: 30 quarts (38 liters)

CT Express series • INSTALLATION MANUAL • MN-29805 • 10.

Page 12
Image 12
Alto-Shaam Oven / Steamer CT Express manual 410CCi

Oven / Steamer CT Express specifications

The Alto-Shaam Oven/Steamer CT Express is a cutting-edge cooking appliance designed to meet the demands of modern commercial kitchens. Renowned for its versatility and efficiency, the CT Express combines the functionalities of an oven and a steamer into one compact unit, allowing chefs to prepare a wide variety of dishes with ease.

One of the standout features of the CT Express is its advanced cook-and-hold technology. This innovative system enables chefs to not only cook food but also hold it at the perfect serving temperature without drying it out. This is particularly beneficial in high-volume settings where timing and quality are critical. The appliance can maintain food at a precise temperature, ensuring that every dish is served fresh and flavorful.

The CT Express is also equipped with a user-friendly touch screen interface, making it simple for staff to navigate various cooking modes. With programmable settings, chefs can save their favorite recipes and easily replicate perfect results time after time. This feature is particularly advantageous in fast-paced environments where consistency is paramount.

Another key characteristic of the Alto-Shaam CT Express is its patented Halo Heat technology. This unique cooking system utilizes a uniform heat source that envelops food, promoting even cooking and reducing energy consumption. The gentle, radiant heat minimizes moisture loss, preserving the natural flavors and textures of the food. This technology is invaluable for both baking and steaming, allowing for a wide array of cooking applications.

The oven/steamer's robust construction ensures durability and longevity, making it suitable for the rigors of a commercial kitchen. With a stainless steel exterior and interior, the unit is not only aesthetically pleasing but also easy to clean and maintain. Its compact size allows for flexible placement in any kitchen layout, making it an ideal choice for establishments with limited space.

In summary, the Alto-Shaam Oven/Steamer CT Express embodies the perfect blend of innovation, efficiency, and reliability. Its advanced cooking technologies, including cook-and-hold capability and Halo Heat, combined with user-friendly features, make it an essential tool for chefs looking to elevate their culinary creations while maintaining consistency and quality in every dish. As commercial kitchens continue to evolve, the CT Express stands out as a versatile solution tailored to the needs of today's culinary professionals.