i n s t a l l a t i o n

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

Combitouch® ES series • electric INSTALLATION MANUAL • 31..

Page 32 Page 34
Page 33
Image 33
Alto-Shaam 2020, VHes-10, VHes-5, 1220, 610, 714, 1010, 1018, COMBITHERM COMBINATION Oven / Steamer ES electric combitouch E15
Page 32 Page 34

1018, 2020, 1010, COMBITHERM COMBINATION Oven / Steamer ES electric combitouch, 714 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.
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