CT PROformance ™ Step-by-Step Procedures COMBITHERM ® CTP6-10e CTP6-10G CTP10-10e CTP10-10G CTP7-20e CTP7-20G CTP10-20e CTP10-20G CTP20-10e, CTP20-10G CTP20-20e, CTP20-20G DANGER do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance. DANGER improper inStallation, alteration, adJuStment, Service, or maintenance could reSult in Severe inJury, death, or cauSe property damage. Consult instructions for operation and use.
INTRODUCTION. . . . . . . . . . . . . . . . . . . . . . . . 1 SAFETY PRECAUTIONS . . . . . . . . . . . . . . . . . 2 PROTOUCH™ control INSTRUCTIONS Start-Up Procedures. . . . . . . . . . . . . . . . . . . . . . . . 4 Home Screen. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Utility Screen. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Upload/Download Screen .
Introduction Ecosmart® technology The Alto-Shaam Combitherm combination oven/steamer employs Ecosmart operating efficiencies in the design and application of all operating and programming functions. Ecosmart operational characteristics include the use of a water barrier to close the oven compartment to the outside air.
SAFETY PROCEDURES AND PRECAUTIONS Knowledge of proper procedures is essential to the safe operation of electrically and/or gas energized equipment. In accordance with generally accepted product safety labeling guidelines for potential hazards, the following signal words and symbols may be used throughout this manual. DANGER used to indicate the presence of a hazard that will cause severe personal injury, death, or substantial property damage if the warning included with this symbol is ignored.
Introduction important safety precautions note: Automatic steam venting is a standard safety feature built into all Combitherm oven models. This feature vents all steam from the oven compartment immediately before cooking time expires or set probe temperature is reached. Automatic steam venting does not function if the oven door is opened before time expires or when the oven has been set to continuous operation. LA-22026 LA-22026 HOT STEAM CAUSES BURNS rotate the door handle to release the door latch.
OPERATING INSTRUCTIONS ct PROfORmancE™ staRt-uP PROcEduREs Power ON - Activates power to the oven and automatically fills the steam generator equipped models with water that will heat to a stand-by mode temperature of 188°F (77°C). Power OFF - Press once to initiate power shut down sequence to the oven. Note: Oven will not shut down during a cooking cycle. You may need to press firmly due to the material thickness. From time to time, the control may become unresponsive .
OPERATING INSTRUCTIONS control PANEL IDENTIFICATION Home screen When the oven finishes powering up, this is the screen you will see. As a first time user, you may want to personalize your CombiOven to reflect the settings you are most comfortable with.
OPERATING INSTRUCTIONS software updates The PROtouch control plays an important part in our continuous improvement process. New features and abilities can be loaded to your oven as they become available. Software for your oven can be accessed from the Alto-Shaam website, under the Downloads tab. http://www.alto-shaam.com/downloads.aspx Use a USB stick to copy the PROtouch software from the website to the USB stick. PRESS ON button to power oven on. touch the utilities icon. Touch THE download icon.
OPERATING INSTRUCTIONS control PANEL IDENTIFICATION Settings screen 1 Fahrenheit /Celsius Keep last user setting Use factory default settings Handle LED on Handle LED off Recipe display names on Recipe display names off Unlock recipes Lock recipes Beeper volume & alarm clips Screen brightness Advance to next setting screen Return to previous screen Note: A password is required to lock and unlock the recipes. Simply call an Alto-Shaam Culinary Chef for assistance.
OPERATING INSTRUCTIONS control PANEL IDENTIFICATION Preventative maintenance screen Cleaning Timer Water Filter Replacement Gasket Inspection Boiler De-Liming Ventless Hood Filter Replacement Return to previous screen Utilities Return to home screen Preventative maintenance - editing Increase or decrease alarm setting to match your preferred timelines. Press item to edit After the task has been completed, set elapsed time to 0 to begin countdown process again.
OPERATING INSTRUCTIONS Cooking Screen IDENTIFICATION Steam Mode Combi Mode Convection Mode Chosen Cooking Mode Retherm Mode Chosen Entry Field Allowable Temperature Range Oven Temperature Cook Time is displayed as hours : minutes : seconds Cook Time Probe Temperature Cool Down Preheat Entry Keypad Start Return to previous screen Return to previous screen Enter Return to Home Page Write Recipe Utilities Note: When a cooking mode has been selected, it will appear darker blue.
OPERATING INSTRUCTIONS auxiliary functions power settings Two power levels: reduced power to manage kitchen power peaks, and eco power for optimal oven efficiency. PROpower A third choice is optional on electric models, but standard on gas models. PROpower™ is an accelerated turbo power for an instant boost of heat or quick heat recovery [ patent pending ].
OPERATING INSTRUCTIONS auxiliary functions and features PREHEAT Feature The oven should be preheated before most cooking functions. When cooking full loads, use a temperature 50°F (10°C) greater than the cook temperature in order to recover from heat loss when the door is opened to add food to the oven. For items that use the Steam mode, it is necessary to use a preheat temperature lower than the cook temperature in order to create the proper amount of steam.
OPERATING INSTRUCTIONS auxiliary functions and features humidity control feature The humidity control feature is an automatic function designed to regulate humidity to provide additional color to food as needed. This feature is particularly useful for adding color to high moisture products such as chicken and other poultry, or for additional browning of full loads and other moist products. In addition, this feature may be used to add texture to fried items such as french fries or breaded chicken.
OPERATING INSTRUCTIONS CT PROFORMANCE™ factory default settings Cooking Mode Oven Temperature Core Temperature Cooking Time Steam 212°F (100°C) 160°F (70°C) 25 minutes Combination Steam 350°F (175C) 160°F (70°C) 70 minutes Convection 350°F (175C) 160°F (70°C) 30 minutes Retherm 275°F (135°C) 160°F (70°C) 5 minutes COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 13.
OPERATING INSTRUCTIONS steam mode The Steam mode provides the operator with the ability to steam, poach, or blanch. This mode will automatically steam at the boiling point of water; quick-steam above the boiling point for faster cooking results; or low temperature steam, below the boiling point, for more delicate products such as pâté, mousse, seafood, or custard. PRESS ON button to power oven on. TO COOK BY product core TEMPERATURE: touch the area to the right of the probe icon.
OPERATING INSTRUCTIONS steam mode chef operating tips This mode will steam a full or partial load of a single product, or multiple products without transfer of flavors. When steaming multiple products, however, individual product cooking times must be taken into consideration. The non-pressurized atmosphere of the Combitherm also provides the ability to open the door during the steam mode in order to monitor products more closely throughout the steaming process.
OPERATING INSTRUCTIONS combination mode The Combination mode will prove to be the most versatile and widely used mode the Combitherm oven has to offer. It will produce the best possible results on the widest variety of products — all within the shortest period of time. The unique control function of this mode enables the operator to roast or bake with a combination of steam and convection heat.
OPERATING INSTRUCTIONS combination mode chef operating tips The Combination mode injects the optimum amount of steam automatically. There is no need to select humidity levels. Foods do not dry out. Flavors are retained with no transfer of flavors when mixing product loads. Due to automatic steam adjustment, the door can be opened at any time during a cooking operation. Be certain to observe the safety warning when opening the oven door.
OPERATING INSTRUCTIONS convection mode The Convection mode operates with hot circulated air within a temperature range of 85°F to 575°F (30°C to 300°C). For many applications, better results may be achieved with the Combination mode; therefore, the operator may want to consider using the Convection mode on a more limited basis. The use of high temperatures (500-575°F) are not intended for continous use. PRESS ON button to power oven on.
OPERATING INSTRUCTIONS convection mode chef operating tips The Convection Mode can be used to roast or bake products needing very short cooking times or for high moisture products such as muffins, cakes, and cookies, or for browning the surface of the food. higher cooking temperature results in heavier browning A but also results in greater product weight loss. To achieve additional browning set the Humidity control into the product procedure.
OPERATING INSTRUCTIONS retherm mode The Retherm mode operates with hot circulated air within a temperature range of 245°F to 320°F (120°C to 160°C). PRESS ON button to power oven on. TO COOK BY product core TEMPERATURE: touch the area to the right of the probe icon. Type in desired temperature. Retherm Mode Touch the green check mark key to confirm change. Touch THE retherm MODE icon. insert probe into product. Touch THE START icon TO retherm AT THE displayed SETTINGS.
OPERATING INSTRUCTIONS retherm mode chef operating tips Since plated meals consist of dissimilar products, there are several important factors to consider in order to produce the finest results. Product density (compactness), thickness, quantity of product on each plate, and quantity of plates all relate to the length of time necessary to reheat. Again, experience is the best method to determine reheating time.
OPERATING INSTRUCTIONS Delta-T core temperature cooking mode This special program function cooks by internal product temperature with the use of the probe. The Delta-T cooking program increases the oven temperature in direct proportion to the internal temperature of the product, in contrast to the traditionally constant oven temperature. For example, the oven temperature will always be 100°F higher than the product itself. This slow cooking allows more time for enzymes to tenderize the meat.
OPERATING INSTRUCTIONS CombiSmoker® Procedures Load wood chips. • Measure one container full of dry wood chips. • Soak dry chips in water for 5 minutes. • Shake excess water off wood chips. • Place moistened chips back into the container and position the container securely on the two prongs located on the interior side panel of the oven. A full container of wood chips will produce smoke for an approximate period of one to two hours depending on the cooking temperature being used for the selected product.
OPERATING INSTRUCTIONS CombiSmoker® Procedures he ability to smoke product, hot or cold, is offered on all T CTP models. The smoking function can be engaged in either the Combination mode or the Convection mode of operation. The smoking function cannot be operated when the oven is operating in the steam mode or the retherm mode. CAUTION metal partS of thiS eQuipment become eXtremely hot when in operation. to avoid burnS, alwayS uSe hand protection when operating thiS appliance.
OPERATING INSTRUCTIONS recipe programming Steam Mode Combi Mode Convection Mode Retherm Mode To program a recipe • While on the cooking mode screen, touch the Write Recipe key. Oven Temperature Cook Time •E nter the preheat step, cook mode, temperature, time, and any auxiliary functions that may apply. Probe Temperature • For a single step recipe, touch the Save key. Preheat • On multiple step recipes, touch the Append key after the step has been entered to advance to the next step.
OPERATING INSTRUCTIONS using programmed recipes Sort Recipes Recipe Favorite Saved Recipe Cookbook with Saved Recipes Recipe Search Cleaning Recipe Utility To cook with preprogrammed recipes • Note: S ome programs include the preheat function. Be sure the oven preheat temperature has been reached before loading food into the oven. • Touch the Cookbook icon. Sort Choices • Locate food item program by scrolling through pages using arrow keys or Look-up key.
OPERATING INSTRUCTIONS editing programmed recipes The CT PROformance™ recipes that have been programmed can be edited, saved as a favorite recipe, and organized in folders or by time day they are used to help speed the search for specific recipes. To change saved recipes: Touch Recipe Utility icon located at the bottom of the recipe page.
OPERATING INSTRUCTIONS organizing programmed recipes The CT PROformance™ recipes that have been programmed can be organized in folders to help your kitchen staff be more productive. To create a recipe folder: Touch the folder icon located at the top of the recipe page. Recipe favorite Saved recipes Recipe folder The recipe utility screen is bright red to indicate that the user is now in edit mode. Touch THE add folder icon. The keyboard will appear - allowing you to enter in a name for the recipe folder.
OPERATING INSTRUCTIONS organizing programmed recipes (continued from previous page) To mark saved recipes as a favorite: Touch THE Favorites recipe icon. Touch the ICON of the recipe to be marked. A gold star will appear at the top left of the recipe icon. All favorites can be viewed when you touch the gold star while viewing the list of saved recipes. To lock saved recipes: Touch THE lock recipe icon. Touch a single Icon of the recipe or a group of icons to be locked.
OPERATING INSTRUCTIONS HACCP ACCESS The Combitherm CT PROformance™ oven 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. The information can be viewed on screen for verification or troubleshooting. This data is retained indefinitely - until the information is downloaded.
OPERATING INSTRUCTIONS HACCP ACCESS and download (steps continued from previous page) To download the data collected: The download process will automatically create a folder on the USB stick titled “haccp”. Each text file contains cooking program specifics and each function the oven performed. Remove the cap of the USB port on the oven. Insert the USB stick. If the USB stick is not recognized by the Combitherm oven, a question mark will appear on screen.
OPERATING INSTRUCTIONS COMBIHOOD PLUS™ VENTLESS HOOD OPTION The CombiHood PLUS option is factory installed directly on the top of the Alto-Shaam Combitherm CTP or CTC series oven. FRONT OF HOOD ALIGNS WITH FRONT OF COMBI DOOR • Using ePA method 202 testing, grease laden vapors emitted by the Combi Ventless hood are 0.58 mg/m 3 – far less than U.L.’s established standard of 5 mg/m 3. • Alto-Shaam’s factory installed Ventless Hood is placed directly on the top of a Combitherm oven.
OPERATING INSTRUCTIONS COMBIHOOD PLUS™ VENTLESS HOOD OPTION Quarter turn release (access to filters) Quarter turn release (access to filters) grease filter (fi-25867): Cleaning frequency should be based on oven usage with a maximum of two weeks between cleaning if the oven is used for non-grease laden products or steam applications only. Grease laden products require cleaning frequency of at least once a week. Remove the grease filter by pulling it straight out of the housing.
GREASE COLLECTION HOOK-UP (IF EQUIPPED WITH THIS FEATURE) On/Off Ball Valve Grease Collection Hose • Grease Collection Hose Assembly is attached to the oven in the back. • Place Grease Collection Containers inside the tray of the Mobile Grease Collection Cart. Roll into place next to the oven. • loosen vent cap on container. Pull out the Grease Collection Hose Assembly from the back of the unit. Remove collection container fill cap.
OPERATING INSTRUCTIONS LIQUID CLEANER HOOK-UP Cleaner Cap and Tubing Assembly (IF EQUIPPED WITH THIS OPTION) Support Tray Mounting Studs Support Tray Slotted Opening Support Tray • Removable, cleaner support tray can be mounted on the left or right exterior wall of the oven. Slide slotted openings on the tray over the mounting studs. • Support tray holds a 2-1/2-gallon (9,5 liter) bottle and measures 10-1/2" x 7-3/4" (267mm x 194mm). • Place liquid oven cleaner bottle inside tray.
recipe guidelines bakery items recipe cooking mode Step COOK temp time / probe fan humidity smoke speed level Bakery (retherm) 275°F (135°C) 275°F (135°C) 4 minutes -- Brownies 325°F (163°C) 325°F (163°C) 25 minutes -- Cinnamon Rolls 350°F (177°C) 350°F (177°C) 6 minutes -- Cookies (not frozen) 325°F (163°C) 325°F (163°C) 12 minutes -- Step 1 340°F (171°C) 340°F (171°C) 20 seconds -- Step 2 -- 340°F (171°C) 11 minutes -- Danish Pastry 340°F (171°C) 340°F (171°C) 11 min
recipe guidelines bakery items recipe cooking mode Step (continued) COOK temp time / probe fan humidity smoke speed level Step 1 450°F (232°C) 400°F (204°C) 2 minutes -- Step 2 -- 400°F (204°C) 20 seconds -- Step 3 -- 400°F (204°C) 7 minutes -- Par-baked Bread 350°F (177°C) 350°F (177°C) 10 minutes -- Par-baked Rolls 350°F (177°C) 350°F (177°C) 10 minutes -- -- 90°F (32°C) 30 minutes -- Puff Pastry 375°F (191°C) 375°F (191°C) 14 minutes -- Sheet Cake 325°F (163°C)
recipe guidelines convenience product items recipe cooking mode Step COOK temp time / probe fan humidity smoke speed level Chicken Wings Thawed 400°F (204°C) 400°F (204°C) 10 minutes -- Corn Dogs Frozen 300°F (149°C) 300°F (149°C) 9 minutes -- Egg Rolls 375°F (191°C) 375°F (191°C) 15 minutes -- Entrée (4 lb frozen) 350°F (177°C) 300°F (149°C) 50 minutes -- Entrée (4 lb refrigerated) 350°F (177°C) 350°F (177°C) Probe 165°F (74°C) -- Step 1 475°F (246°C) 375°F (191°C) 1 minut
recipe guidelines convenience product items recipe cooking mode Step COOK temp time / probe (continued) fan humidity smoke speed level Spring Rolls Frozen 350°F (177°C) 350°F (177°C) 15 minutes -- Tater Tots 375°F (191°C) 375°F (191°C) 10 minutes -- Note: Times & temperatures shown are for 50% - 80% of oven capacity. Ovens not equipped with the PROpower™ option will require 15-20% additional time. COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 39.
recipe guidelines Fish & Seafood items recipe cooking mode Step COOK temp time / probe fan humidity smoke speed level Baked Fish Fresh 575°F (301°C) 550°F (288°C) 4 minutes -- Lobster Whole 135°F (57°C) 195°F (91°C) 13 minutes -- Step 1 -- ----- 15 minutes Rest -- -- 30 minutes Salmon Cold Smoked standby OFF OFF Salmon Filets 105°F (41°C) 145°F (63°C) 7 minutes -- Salmon Steaks 105°F (41°C) 145°F (63°C) 8 minutes -- -- ----- 10 minutes 118°F (48°C) 158°F (70°C) 12 m
recipe guidelines meat recipes recipe cooking mode Step COOK temp time / probe fan humidity smoke speed level Bacon 318°F (159°C) 318°F (159°C) 15 minutes Beef Brisket Smoked 250°F (121°C) 250°F (121°C) Probe 180°F (82°C) Beef Roasted (Prime Rib, Top Round, Tri-Tips, etc) -- 125°F (52°C) Probe 125°F (52°C) -- 350°F (177°C) 8 minutes -- Breakfast Sausage Links Combi Delta-T 350°F (177°C) -- Ham by Core Temp -- Combi Delta-T 125°F (52°C) Probe 150°F (66°C) -- Leg of Lamb by Cor
recipe guidelines meat recipes recipe Rack of Lamb - by Core Temp Sausage Fresh COOK temp time / probe 400°F (204°C) 400°F (204°C) 7 minutes 225°F (107°C) 225°F (107°C) 90 minutes -- 225°F (107°C) Probe 180°F (82°C) OFF 122°F (50°C) Probe 130°F (54°C) -- 160°F (71°C) 15 minutes -- Step Pork Ribs Reheat Pork Shoulder Smoked cooking mode Step 1 Step 2 (continued) -- 120°F (49°C) Combi Delta-T fan humidity smoke speed level -- Note: Times & temperatures shown are for 50% - 80%
recipe guidelines miscellaneous recipes recipe cooking mode Step COOK temp time / probe fan humidity smoke speed level Crème Brûlée 190°F (88°C) 190°F (88°C) 55 minutes -- Eggs Hardboiled 212°F (100°C) 212°F (100°C) 12 minutes -- Eggs Poached in Poaching Pan 130°F (54°C) 170°F (77°C) 10 minutes -- Eggs Scrambled in bag: shake at 18 minutes 212°F (100°C) 212°F (100°C) 25 minutes -- Eggs Scrambled in pan 212°F (100°C) 212°F (100°C) 15 minutes -- — 148°F (64°C) 60 minutes --
recipe guidelines poultry recipes recipe cooking mode Step COOK temp time / probe fan humidity smoke speed level Step 1 350°F (177°C) 350°F (177°C) 4 minutes -- Step 2 -- 350°F (177°C) 5 minutes -- Chicken Pieces 350°F (177°C) 350°F (177°C) 35 minutes -- Chicken Oven Fried Pieces 450°F (232°C) 450°F (232°C) 18 minutes -- Chicken Pieces - MRB 350°F (177°C) 350°F (177°C) 28 minutes -- Chicken - Whole Roasted (full load) 575°F (301°C) 400°F (204°C) Probe 175°F (79°C) -- Chic
recipe guidelines poultry recipes recipe cooking mode (continued) COOK temp time / probe 575°F (301°C) 465°F (240°C) 4 minutes -- 350°F (177°C) 250 350°F (135 177°C) 5 minutes -- Step 2 -- 250 350°F (135 177°C) Probe 165°F (74°C) -- Step 1 275°F (135°C) 275°F (135°C) 60 minutes Step 2 -- 275°F (135°C) Probe 155°F (68°C) Step Grilled Chicken Breasts Step 1 Turkey Breast Turkey Breast - Smoked fan humidity smoke speed level OFF Note: Times & temperatures shown are for 50% - 80%
recipe guidelines vegetable recipes recipe cooking mode Step COOK temp time / probe fan humidity smoke speed level Asparagus Fresh 150°F (66°C) 190°F (88°C) 3 minutes -- Asparagus Roasted 575°F (301°C) 575°F (301°C) 5 minutes -- Broccoli, Cauliflower, Squash, Zucchini Fresh 212°F (100°C) 212°F (100°C) 3-6 minutes -- Cabbage, Green Beans, - Fresh 212°F (100°C) 212°F (100°C) 8 -10 minutes -- Carrots Fresh 225°F (107°C) 225°F (107°C) 10 minutes -- Step 1 575°F (301°C) 475°F (24
recipe guidelines vegetable recipes recipe cooking mode Step (continued) COOK temp time / probe fan humidity smoke speed level Potatoes, for mashed 225°F (107°C) 225°F (107°C) 30 minutes -- Potatoes, Red or Salad 212°F (100°C) 212°F (100°C) 30 minutes -- Potatoes, Roasted 500°F (260°C) 450°F (232°C) 18 minutes -- Note: Times & temperatures shown are for 50% - 80% of oven capacity. Ovens not equipped with the PROpower™ option will require 15-20% additional time.
cleaning & Maintenance M O B I L E E Q U I P M E N T R E S T R A I N T FOR GAS MODELS The gas Combitherm must use a connector that complies with The Standard for Connectors for Movable Gas Appliances, ANSI Z21.69 CSA 6.16 and addenda Z21.69a-1989. A quick disconnect device must be installed to comply with The Standard for Quick Disconnect Devices for Use with Gas Fuel, ANSI Z21 CSA 6.9. and european Standard eN203. Adequate means must be provided to limit the movement of this appliance.
cleaning & Maintenance C ombi C lean ® cleaning agents d a n g er d a n g er RUBBER GLOVES MUST BE WORN WHEN USING CombiClean Tablets or spray OVEN CLEANER. Protective eye wear must be worn when using spray OVEN CLEANER. Note: Use authorized Combitherm cleaner only. first aid: Unauthorized cleaning agents may discolor or harm interior surfaces of the oven. Read and understand label and material safety data sheet before using the oven cleaner. Skin: Flush with water.
cleaning & Maintenance Preventative maintenance In addition to the routine cleaning and maintenance procedures, there are several additional steps to be taken for both sanitation and to keep the oven running efficiently. These additional safeguards will help prevent down time and costly repairs. TO PROLONG THE LIFE OF THE DOOR GASKET, CLEAN THIS ITEM DAILY. The acids and related compounds found in fat, particularly chicken fat, will weaken the composition of the gasket unless cleaned on a daily basis.
cleaning & Maintenance CLEANING AND PREVENTATIVE MAINTENANCE PROTECTING STAINLESS STEEL SURFACES CLEANING AGENTS It is important to guard against corrosion in the care of stainless steel surfaces. Harsh, corrosive, or inappropriate chemicals can completely destroy the protective surface layer of stainless steel. Abrasive pads, steel wool, or metal implements will abrade surfaces causing damage to this protective coating and will eventually result in areas of corrosion.
cleaning & Maintenance cleaning schedule DAILY GASKET CLEANING It is important to prolong the life of the oven gasket by cleaning on a daily basis. Routine cleaning will help protect the gasket from deterioration caused by acidic foods. 1. Allow the oven to cool, then wipe the gasket and crevices with clean cloth soaked in warm detergent solution. 2. Wipe the gasket and crevices with a cloth and clean rinse water. Do not attempt to remove gasket or place in the dishwasher.
cleaning & Maintenance Normal CT PROTouch™ with Combiclean® Five (5) cleaning levels are offered: rinse (20 minutes), light (30 minutes), normal (1 hour 20 minutes), heavy-duty (2 hours 6 minutes), and heavy-duty PLUS (3 hours 30 minutes) cleaning. CombiClean® 18 gram CombiTabs™ (CE-36354) or Combitherm® liquid spray cleaner (CE-24750) may be used. Side racks and shelves may remain inside oven during cleaning.
trouble shooting ERROR CODES This section is provided for the assistance of qualified technicians only and is not intended for use by untrained or unauthorized service personnel. If your Alto-Shaam ® unit is not operating properly, check the following before calling your Authorized Alto-Shaam Service Agent: ☛ Check that unit is receiving power. Circuit breaker turned on? Do not attempt to repair or service the oven beyond this point. Contact Alto-Shaam for the nearest authorized service agent.
trouble shooting ERROR CODES Error Code Error Call Out in Display Description of Error E07 Error Received from vfd When vfd is flashing the green light — Refer to vfd error code list and match to number of blinks on the green lEd of vfd. E08 Error Received from lower vfd When vfd is flashing the green light — Refer to vfd error code list and match to number of blinks on the green lEd of vfd.
trouble shooting ERROR CODES Error Code Error Call Out in Display Description of Error E23 b4 boiler Probe fault boiler temperature probe defective or disconnected — b4 boiler temperature probe defective. — b4 probe wires connected backwards. E24 b5 bypass Probe fault bypass steam temperature probe defective or disconnected — b5 bypass steam temperature probe defective. — b5 bypass steam temperature probe wires connected backwards.
trouble shooting ERROR CODES Error Code Error Call Out in Display Description of Error Possible Cause E51 no Water in boiler lower water level probe b2 is not satisfied within 5 minutes, after water solenoid valve y1 is activated — Water supply is shut off. — low water pressure. — boiler drain cap missing. — boiler drain pump defective. — drain pump elbow leaking. — Water level probe has calcium build up. — double water solenoid valve defective (y1). — Relay board, high voltage, defective.
trouble shooting ERROR CODES Error Code Error Call Out in Display Description of Error Possible Cause E91 upper gas blower not at speed speed is to slow. — Power supply cable is not connected to blower motor — speed control cable is not connected to blower motor — blower motor is blocked, rotation is impeded, or motor is faulty — faulty control board E92 communication Error cb does not properly respond twelve (12) instances of no-response from the relay board (cb) to the display board (ib).
trouble shooting ERROR CODES Error Code Error Call Out in Display Description of Error Possible Cause E108 cooling fan failure if the temperature on the control board (relay board) is greater than 140ºf (60ºc) and less than 176ºf (80ºc). (see error code E02) — cooling fan damaged. — cooling fan blocked or blades have been kept from rotating. — incoming air temperature exceeds 100°f (38°c). — air inlet has become blocked.
trouble shooting TOUCH MOTOR CONTROL ERROR CODES Type of Error Indication Release of Error Undervoltage LED flashing sequence, with 1 flash per period. Voltage of intermediate circuit is less than 250V Overvoltage LED flashing sequence, with 2 flashes per period. Voltage of intermediate circuit exceeds 445V Excess Temperature LED flashing sequence, with 3 flashes per period.
ORIGINAL EQUIPMENT LIMITED WARRANTY Alto-Shaam, Inc. warrants to the original purchaser that any original part that is found to be defective in Alto-Shaam, Inc. warrants to the original purchaser that any original part that is found to be defective in material or workmanship will, at Alto-Shaam’s option, subject to provisions hereinafter stated, be replaced with a new or rebuilt part.
TRANSPORTATION DAMAGE AND CLAIMS All Alto-Shaam equipment is sold F.O.B. shipping point, and when accepted by the carrier, such shipments become the property of the consignee. Should damage occur in shipment, it is a matter between the carrier and the consignee. In such cases, the carrier is assumed to be responsible for the safe delivery of the merchandise, unless negligence can be established on the part of the shipper. 1.
CT PROformance ™ COMBITHERM ® WORLD HEADQUARTERS Menomonee Falls, Wisconsin, USA ALTO-SHAAM CANADA Concord, Ontario Canada ALTO-SHAAM RUSSIA Moscow, Russia ALTO-SHAAM GmbH Bochum, Germany ALTO-SHAAM FRANCE Aix en Provence, France ALTO-SHAAM ASIA Shanghai, China ALTO-SHAAM CENTRAL & SOUTH AMERICA Miami, FL USA Alto-Shaam World Headquarters W164 N9221 Water Street, P.O. Box 450 Menomonee Falls, WI 53052-0450, U.S.A.