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6 • 1 0 ESi S P E C I F I C A T I O N S

COMBITHERM

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2-3/16" (56mm)

 

 

 

 

 

 

 

 

 

30" (761mm)

 

 

Water Drain

 

 

 

 

43-7/8" (1114mm)

 

 

 

 

 

 

 

 

 

 

 

34-1/16" (864mm)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4-3/4" (120mm)

 

 

 

 

 

 

 

 

 

 

 

 

 

(Side Back)

 

 

 

 

41-15/16" (1064mm)

 

 

 

 

 

 

 

 

 

31-3/8" (796mm)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

157/8"-

(403mm)

3/16"14-

(360mm)

7/16"11-

(290mm)

Untreated Water

Steam Vent(Top)

 

Intake (Bottom)

 

 

Low Pressure

(1538mm)

Treated Water

Valve (Top)

Intake (Bottom)

 

Electrical Connection (Bottom)

 

 

 

 

 

 

2" (50mm)

 

 

-9/16"

 

 

 

 

 

 

 

 

60

 

 

 

 

 

 

 

 

 

33-1/8" (840mm)

 

27-11/16"

 

9/16"-7

(192mm)

3/16"-35 (893mm)

3/8"-6 (161mm)

 

 

 

(702mm)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4-15/16" 7-9/16"

(125mm) (191mm)

WATER

DRAIN

17-15/16" (456mm)

49-1/8" (1247mm)

IN STAL LAT ION R EQUIREMENTS Oven must b e in stalled le vel.

Hood ins tallatio n is req uire d.

Water s upply shut-of f val ve and bac k-flow preven ter.

DIM ENS: IONS : H x W x D

EXTERIOR35-3 /16" x 43-7/8 " x 34-1 /16:" (8 93m m x 1114mm x 864mm )

EXTERIOR35-:3WITH/16"RETRACTABLEx 47-7/8 " x 34DOOR-1 /16 " (8 93m m x 1216mm x 864mm)

INTERIOR17-3/4" x 23-1 /2" x 21-1/ 16" (450mm x 597mm x 535mm)

TWO (2) COLD WATER INLETS - DRINKING QUALITY

WATER R EQU IREMENTS

 

 

ONE (1) TREATED WATER INLET:

3/4" NPT*

2.8 to 6.2 bar

LINE PRESSURE:

 

30 to 90 psi

ONE (1) UNTREATED WATER INLET:

3/4" NPT*

 

WATER DRAIN: 1-1/2"CONNECTION WITH AIR GAP

* Can manifold off of one 3/4" line.

 

CL EAR AN CE RE QUIREMENTS

 

LEFT : 6" ( 152mm)

PLUS SERVICE ACCESS : 18" (457mm) RECOMMENDE D

20" ( 508mm)

FR OM HEAT

PROD UCI NG EQUIPM EN T

RIG HT : 4" ( 102mm)

TO P: 20" (508mm)

FOR AIR MOVEMENT

BA CK : 4" ( 102mm)

BOTTO M: 5- 1/ 8" (130 mm ) FOR LEGS

COUNTER-TOP INSTALLATIONS MUST MAINTAIN. 4" (102mm) MINIMUM CLEARANC E FROM COUNT ER SURFACE

WATER Q UA LITY M INI MU M STAND ARD S USING A WATER SUPPLY NOT MEETING ALTO-SHAAM'S MINIMUM WATER QUALITY STANDARDS WILL VOID THIS WARRANTY. It is the responsibility of the purchaser to ensure that incoming water supply is compliant with the specifications listed through adequate treatment measures. Installation of the CombiGuard™ Water Filtration System is recommended, but this system may not address all water quality issues present.

Free Chlorine

Less than 0.1 ppm (mg/L)

Contamina t

Inlet Water Requirements (untreated water)

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

Less than 60 ppm

Solids (tds)

ELEC TR IC AL

 

 

 

 

 

 

 

6•1 0 E S i

6•10 E S i/sk

 

 

VOLTAGE

PHASE

 

CYCLE/HZ

AWG

 

AMPS

kW

 

AMPS

kW

208-240

 

at 208

1*

 

50/60

2 Wire plus ground

 

41.0

8.5

 

43.3

9.0

 

at 240

 

 

 

 

AWG 6

 

47.0

11.2

 

48.0

11.7

208-240

 

at 208

3

 

50/60

3 Wire plus ground

 

23.3 /ph

8.4

 

25.0/ph

9.0

 

at 240

 

 

 

 

AWG 8

 

27.0 /ph

11.2

 

28.2/ph

11.7

380-415

 

at 380

3

 

50/60

4 Wire plus ground

 

13.0 /ph

8.5

 

14.0 /ph

9.0

 

at 415

 

 

 

 

AWG 12

 

15.6 /ph

11.2

 

16.3 /ph

11.7

440-480

 

at 440

3*

 

50/60

3 Wire plus ground

 

20.0 /ph

15.4

 

21.0 /ph

15.9

 

at 480

 

 

 

 

AWG 8

 

22.0 /ph

18.4

 

23.0 /ph

18.9

 

 

 

* ELECTRICAL SERVICE CHARGE APPLIES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

WEI GHT

 

 

 

CAPA CIT Y

 

 

 

 

 

 

 

 

 

343 lb

(156 kg )

 

 

FULL-SIZE PANS:

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

 

Six (6)

 

 

Four (4)

 

NET

 

 

GN 1/1: 530 x 325 x 65mm

 

Six (6)

 

 

Four (4)

 

SHIP

467 lb

(212 kg )

 

HALF-SIZE SHEET PANS:*

18" x 13" x 1"

 

Six (6)

 

 

Five (5)

 

 

 

 

 

 

 

ON WIRE SHELVES ONLY

 

 

 

 

 

 

 

CRATE

40"

X 48" X 40"

EST .

 

 

 

72 l b ( 33 k g)

 

MAXI MU M

 

 

 

 

 

 

 

 

 

 

 

 

DIMENSIO NS: (1016 x 1219 x 1016mm )

 

VOL UME MAXI MUM : 45

 

QUA RTS (57 LITE RS )

 

 

 

 

 

 

 

 

*ADD IT IONAL WIRE SHE LVES RE QUIRE D FOR MAXIM UM CAPAC ITY

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ELECTRIC COM BITHERM INST ALLAT ION MANU AL #MN- 2867 7

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PG . 5

Page 7
Image 7
Alto-Shaam VHes-5, VHes-10, 10.18 ESi Specification S, Water R EQU Irements, CL EAR AN CE RE Quirements, WEI GHT Capa CIT Y

20.20, 7.14, 10.10, 10.18, VHes-5 specifications

Alto-Shaam is known for its innovative cooking and holding equipment designed for the foodservice industry, and their VHes product line is no exception. This range includes models VHes-10, VHes-5, 1220, 610, and 714, each built with unique features and advanced technologies to meet the demands of modern kitchens.

The VHes-10 and VHes-5 models are equipped with Alto-Shaam’s exclusive Halo Heat technology, which provides precise temperature control and ensures even heat distribution. This technology gently holds food at the perfect serving temperature without drying it out, enhancing both flavor and texture. These models also feature Energy Star certification, reflecting their energy-efficient design, which helps kitchens reduce operational costs while supporting sustainability goals.

The VHes-10 boasts a larger capacity, capable of accommodating more food items, while the VHes-5 is designed for smaller operations or limited spaces, providing versatility in the kitchen. Both models come with digital control panels for easy temperature adjustments and monitoring, ensuring that chefs can maintain optimal conditions at all times.

Moving on to the 1220, 610, and 714 models, these units cater to diverse holding needs within foodservice operations. Each model is designed to be user-friendly, with clear digital displays and intuitive controls that allow chefs to quickly set and adjust holding temperatures. The 1220 model is particularly popular for its spacious design, which supports larger quantities of food, making it ideal for bustling kitchens and catered events.

The 610 and 714 models are engineered for flexibility, allowing operators to effectively manage their food items in various settings. Their compact sizes combined with smart technology make them an excellent choice for both front-line service environments and back-of-house operations. Notably, all these models support multiple food types, enabling establishments to hold everything from vegetables to protein dishes without compromising quality.

In summary, Alto-Shaam’s VHes series, including the VHes-10, VHes-5, 1220, 610, and 714, integrates cutting-edge technologies such as Halo Heat and efficient designs into versatile equipment. With an emphasis on energy savings, precise temperature control, and user convenience, these models are vital for any foodservice operation seeking to elevate their food holding and serving capabilities.