Manual - Alto

Transcription

Manual - Alto

step-by-step procedures
CTC6-10e, CTC6-10G
CTC10-10e, CTC10-10G
CTC7-20e, CTC7-20G
Consult
instructions
for installation
and use.
DANGER
improper instaLLation,
aLteration, adJUstment,
serVice, or maintenance coULd
resULt in seVere inJUrY, death,
or caUse propertY damage.
DANGER
read the instaLLation,
operating and maintenance
instrUctions thoroUghLY
before instaLLing or serVicing
this eQUipment.
do not store or use gasoline or other
flammable vapors or liquids in the
vicinity of this or any other appliance.
W164 N9221 Water Street • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 • U.S.A.
PHONE :
262.251.3800 800.558.8744 U . S . A ./ CANADA
FAX :
262.251.7067 800.329.8744 U . S . A .
ONLY
www.alto-shaam.com
PRINTED IN U.S.A.
DUE TO ONGOING PRODUCT IMPROVEMENT, SPECIFICATIONS ARE SUBJECT TO CHANGE WITHOUT NOTICE.
MN-36455 • REV. 2 • 02/14
INTRODUCTION. . . . . . . . . . . . . . . . . . . . . . . . 1
SAFETY PRECAUTIONS . . . . . . . . . . . . . . . . . 2
CT CLASSIC CONTROL INSTRUCTIONS
Control Panel Identification. . . . . . . . . . . . . . . . . . 4
Oven Cool Down Process. . . . . . . . . . . . . . . . . . . . 4
Fahrenheit or Celsius Format. . . . . . . . . . . . . . . . . 4
Operating Instructions . . . . . . . . . . . . . . . . . . . . . . 6
Recipes
Bakery Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Convenience Product Recipes . . . . . . . . . . . . . . . 10
Fish & Seafood Recipes. . . . . . . . . . . . . . . . . . . . . 11
Meat Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Miscellaneous Recipes . . . . . . . . . . . . . . . . . . . . . 13
Poultry Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Vegetable Recipes. . . . . . . . . . . . . . . . . . . . . . . . . 15
CLEANING & MAINTENANCE
Cleaning Agents . . . . . . . . . . . . . . . . . . . . . . . . . .
Precautions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
First Aid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Preventive Maintenance. . . . . . . . . . . . . . . . . . . .
Protecting Stainless Steel Surfaces. . . . . . . . . . .
Daily Gasket Cleaning . . . . . . . . . . . . . . . . . . . . .
Probe Usage and Cleaning. . . . . . . . . . . . . . . . . .
Daily Oven Cleaning. . . . . . . . . . . . . . . . . . . . . . .
Monthly Cleaning. . . . . . . . . . . . . . . . . . . . . . . . .
Combihood PLUS™ Filters . . . . . . . . . . . . . . . . .
CombiClean® . . . . . . . . . . . . . . . . . . . . . . . . . . . .
16
16
16
17
18
19
19
19
19
20
21
TROUBLE SHOOTING
Error Codes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Warranty & Transportation
Original Equipment Limited Warranty. . . . . . . . 29
Transportation Damage & Claims. . . . . . . . . . . . 30
Please post the following instructions in a prominent
location in the event the user smells gas.
DANGER
BEFORE STARTING THE
APPLIANCE, MAKE CERTAIN
YOU DO NOT DETECT THE
ODOR OF GAS.
IF THE ODOR OF GAS IS DETECTED:
• do not attempt to light any appliance.
• do not touch any electrical switches.
• Extinguish any open flame.
• Use a telephone oUtside the
propertY & immediateLY
contact your gas supplier.
• If unable to contact your gas supplier,
contact the fire department.
i
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.
While maintaining a non-pressurized atmosphere,
the primary purpose of the Ecosmart system is to
prevent the steam and heat generated within the oven
compartment from freely escaping to the outside.
The Ecosmart design displaces the air within the
cooking compartment and achieves a higher level
of steam saturation that offers quick-steaming at
temperatures above 212°F (100°C).
This guide is provided as an operational aid with
step-by-step instructions of the basic functions of
the Combitherm oven, along with the many other
additional features of the control.
Classic control
The CT Classic features a simple, push button control that commands
all the oven functions. Whether you cook by time, or cook using the
optional product probe, rest assured you will be able to bake, roast,
steam, poach, grill, broil, proof, braise and oven fry with confidence.
Steam Mode
160°F
LED display - Easy to read display indicates temperature settings, time
remaining, and various instructions.
Combination Mode
00:00
160°F Convection Mode
160°F
00:00
00:00
COMBITHERM CT CLASSIC SERIES • STEP-BY-STEP PROCEDURES • MN-36455 • 1.
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.
WARNING
Used to indicate the presence of
a hazard that can cause personal
injury, possible death, or major
property damage if the warning
included with this symbol is ignored.
CAUTION
Used to indicate the presence of a
hazard that can or will cause minor or
moderate personal injury or property
damage if the warning included with
this symbol is ignored.
CAUTION
Used to indicate the presence of a hazard that
can or will cause minor personal injury, property
damage, or a potential unsafe practice if the
warning included with this symbol is ignored.
N O T E : Used to notify personnel of
installation, operation, or
maintenance information that is
important but not hazard related.
1. This appliance is intended to cook, hold
or process foods for the purpose of human
consumption. No other use for this appliance is
authorized or recommended.
2. This appliance is intended for use in commercial
establishments where all operators are
familiar with the purpose, limitations, and
associated hazards of this appliance. Operating
instructions and warnings must be read and
understood by all operators and users.
3. Any troubleshooting guides, component views,
and parts lists included in this manual are for
general reference only and are intended for use
by qualified technical personnel.
4. This manual should be considered a permanent
part of this appliance. This manual and all
supplied instructions, diagrams, schematics,
parts lists, notices, and labels must remain with
the appliance if the item is sold or moved to
another location.
NOTE
For equipment delivered for use
in any location regulated by the
following directive:
DO NOT DISPOSE OF ELECTRICAL
OR ELECTRONIC EQUIPMENT WITH
OTHER MUNICIPAL WASTE.
CAUTION
WHEN WELDING ANY STAINLESS
STEEL COMPONENTS ON THIS
APPLIANCE, THE ELECTRONIC
CONTROL BOARDS MUST BE
ISOLATED FROM THE APPLIANCE.
CAUTION
CHILDREN MUST BE SUPERVISED
AT ALL TIMES WHILE IN THE
PRESENCE OF THIS APPLIANCE
AND NOT ALLOWED TO PLAY WITH
OR OPERATE THE OVEN.
Introduction
important safety precautions
note: A
utomatic 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. Wait until THE steam is VENTED
before fully opening the door.
CAUTION
metaL parts of this eQUipment
become eXtremeLY hot When
in operation. to aVoid bUrns,
aLWaYs Use hand protection
When operating this appLiance.
CAUTION
MAKE CERTAIN THE AREA AROUND
THE APPLIANCE IS KEPT CLEAR OF
COMBUSTIBLE ITEMS.
CAUTION
to prevent malfunction or cause
negative back draft, do not obstruct
exhaust flues or attach any flue
extension that will impede proper
burner operation.
note: U
se authorized Combitherm oven cleaner
only. 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.
for operator safety
note and observe all safety precautions
located throughout this guide
DO NOT HANDLE PANS CONTAINING LIQUID
OR SEMILIQUID PRODUCTS POSITIONED
ABOVE THE EYE LEVEL OF THE OPERATOR.
SUCH PRODUCTS CAN SCALD AND CAUSE
SERIOUS INJURY.
DANGER
at no time shoULd the interior
or eXterior be steam cLeaned,
hosed doWn, or fLooded With
Water or LiQUid soLUtion of
anY kind. do not Use Water Jet
to cLean.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WarrantY becomes Void if
appLiance is fLooded
DO NOT USE THE ATTACHED HAND-HELD
HOSE TO SPRAY ANYTHING OTHER THAN
THE INTERIOR OF THE COMBITHERM OVEN
COMPARTMENT.
DO NOT USE THE SPRAY HOSE ON
THE SURFACE OF A HOT COOKING
COMPARTMENT. ALLOW THE OVEN TO COOL
TO A MINIMUM OF 150°F (66°C).
C T C L a s s i c o p e r a t i n g i n s t r u ct i o n s
control panel identification
Power Key
Cooking Mode Keys
LED display
Temperature key
160°F
Cool down key
Time key
00:00
Probe key
Start/Stop key
Up Arrow key
Cleaning key
The Steam mode provides the operator with the ability
to steam, poach, blanch, or sous vide. This mode will
automatically steam at the boiling point of water; quicksteam 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.
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. In addition to shorter cooking times,
this combination of steam and heat offers less product
shrinkage and more moisture retention than obtained in a
standard convection oven.
The Convection mode operates with hot circulated air
within a temperature range of 85°F to 575°F
(29°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.
NOTE: In the event of a power failure,
the oven will not operate.
Down Arrow key
Fan Speed key
Oven Cool Down Process:
• Cooking process must be inactive
• Press "Cool Down" button until LED lights (LED
remains ON while in Cool Down mode)
• Press "Decrease Value" or "Increase Value" to adjust
cool down temperature
• Cook temperature display area is used to display cool
down temperature
• Display will show last valid cool down temperature
• Cool down temperature range is 85°F - 575°F
(30°C - 300°C)
• Press "Start/Stop" until LED lights to accept cool
down temperature and initiate cool down process
• Door must be open to start cool down process;
Cook time display area will display "door" if door
is not open
• Cook temperature display area will display set cool
down temperature
• Cook time display area will display current cool down
temperature
Fahrenheit or Celsius Function choose temperature format:
• Unit is not in a cooking or cleaning process
• Press "Set Cooking Temperature", "Decrease Value"
and "Increase Value" buttons simultaneously for
1 second
• Cooking temperature display area will display last
value "C" or "F"; Display will alternate between "C"
and "F" every 2 seconds
• Press "Start/Stop" key when the display is showing
the desired value ("C" or "F")
C T C l a s s i c o p e r a t i n g i n s t r u ct i o n s
Turn on and preheat the oven
To cook by time
Alto-Shaam recommends preheating the Combitherm before cooking.
160°F
160°F
®
• Press the Power key.
160°F
• Choose a Mode.
00:00 00:00
160°F
160°F
Convection
Steam
Combi
00:00 00:00
160°F
160°F
160°F
Steam
Combi
Convection
00:00
• Press the Oven Temperature key;
00:00
00:00
160°F
160°F
160°F
160°F
adjust temperature with arrow keys.
160°F
00:00
00:00
00:00
00:00
• Press the Cook Time key;
160°F
00:00
adjust time with arrow keys.
• Choose a Mode.
160°F
• Press Oven Temperature key;
160°F00:00
160°F
160°F
160°F00:00
160°F
adjust temperature with arrow
keys.
160°F
00:00
00:00
00:00
00:00
• Press Cook Time Key;
00:00
adjust time with arrow keys.
160°F
00:00
00:00
• Press Fan Speed key to set to00:00
High or Low.
• Load food into oven.
• Press the Start/Stop key.
• Preheat oven before loading food.
To cook by probe
160°F
160°F
00:00 00:00
160°F
160°F 160°F
Steam
Combi
Convection
• Press the Oven Temperature key;
00:00 00:00 00:00
160°F
160°F
160°F
160°F
adjust temperature with arrow keys.
160°F
00:00
00:00
• Press the Probe Temperature key;00:00
00:00
00:00
adjust probe temperature with
arrow
keys.
160°F
• Choose a Mode.
• Press Fan Speed key to set to00:00
High or Low.
• Load food into oven and insert probe into food.
CAUTION HOT
USE CAUTION WHEN OPENING THE OVEN DOOR
WHEN THE COOKING CHAMBER IS HOT TO
AVOID POSSIBLE BURNS.
In the event of a prolonged power
failure during the cooking process,
it is strongly recommended that
you ensure the food is safe for
consumption according to local
health regulations.
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.
STEAM
High Temp STEAM
Perforated, 2-1/2" deep pans (65mm)
are particularly suitable for use in
this program mode. These pans will
provide a shorter cooking time and will
prevent product over-cooking at the
bottom of the pan.
High temperature steaming is suitable
for hearty, root-type vegetables such as
potatoes, turnips, carrots, and cabbage.
Separate ice-encrusted vegetables
before steaming to ensure
even cooking.
A variety of products can be steamed
at the same time but attention must
be paid to the different cooking times
required for each food product.
When cooking by probe, the probe
must be inserted so that the tip is
positioned in the center of the food
mass. For liquid or semi-liquid foods,
suspend the probe in the center of the
product and secure the probe wire to
the edge of the container.
High temperature steaming provides
a cooking time which is approximately
10-percent shorter than the regular
steam mode temperature of 212°F
(100°C).
LOW TEMP STEAM
The low temperature steam mode
will function whenever the oven
compartment temperature is below
212°F (100°C).
It will take longer to steam products
using the low temperature
steam mode.
Steaming sausages in low temperature
steam prevents cracked or peeling
skins.
Use low temperature steam for delicate
foods such as shrimp, fish, seafood,
crème caramel, and sous vide.
For best results, low temperature steam
all delicate food items at a temperature
of 210°F (99°C) or below.
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.
The Combination mode is particularly efficient when used
for baking, broiling, grilling, stewing, braising, and roasting.
When using the Combination mode, cooking temperatures
can be reduced 10- to 20-percent below the temperatures
used for conventional cooking methods.
A higher cooking temperature results in heavier browning
but also results in greater product weight loss.
The Combination mode provides even browning without the
necessity to turn the pans.
For more even cooking, do not cook in pans deeper than
4" (100mm).
When cooking by probe, the probe must be inserted so
that the tip is positioned in the center of the food mass. For
liquid or semi-liquid foods, suspend the probe in the center
of the product and secure the probe wire to the edge of the
container.
Cooking time will be reduced approximately 40-percent
when cooking at the same temperature used for convection
oven cooking and up to 50- to 60-percent less time when
cooking at the same temperature used for a conventional
oven.
Food browning in the Combitherm begins at a cooking
temperature of approximately 250°F (120°C).
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.
The Convection mode works best with low moisture foods or
for very moist food which require a dryer finished product.
higher cooking temperature results in heavier browning
A
but also results in greater product weight loss.
When cooking by probe, the probe must be inserted so
that the tip is positioned in the center of the food mass. For
liquid or semi-liquid foods, suspend the probe in the center
of the product and secure the probe wire to the edge of the
container.
For baking, preheat the Combitherm at a temperature of
325°F to 375°F (163°C to 191°C). Once preheated, reset the
temperature as required.
recipe guidelines
bakery items
preheat
temp
cooking
mode
COOK
temp
time /
probe
fan
speed
Bakery (retherm)
275°F
(135°C)
Combi
275°F
(135°C)
4
minutes
100%
Brownies
325°F
(163°C)
Convection
325°F
(163°C)
25
minutes
100%
Cinnamon Rolls
350°F
(177°C)
Combi
350°F
(177°C)
8
minutes
100%
Cookies
325°F
(163°C)
Convection
325°F
(163°C)
12
minutes
100%
Croissants
340°F
(171°C)
Combi
340°F
(171°C)
9
minutes
100%
Danish Pastry
340°F
(171°C)
Combi
340°F
(171°C)
11
minutes
100%
Dinner Rolls
350°F
(177°C)
Combi
350°F
(177°C)
10
minutes
100%
Combi
French Bread
385°F
(196°C)
385°F
(196°C)
1
minute
Convection
385°F
(196°C)
15
minutes
recipe
100%
Fruit Pie
340°F
(171°C)
Convection
340°F
(171°C)
60
minutes
100%
Muffins
340°F
(171°C)
Convection
340°F
(171°C)
20
minutes
50%
Par-baked Bread Frozen
350°F
(177°C)
Combi
350°F
(196°C)
1
minute
Convection
350°F
(177°C)
9
minutes
Par-baked Rolls
350°F
(177°C)
Combi
350°F
(177°C)
13
minutes
100%
—
Steam
90°F
(32°C)
30
minutes
100%
Combi
375°F
(191°C)
1
minute
Convection
375°F
(191°C)
16
minutes
Convection
325°F
(163°C)
20
minutes
Proofing
Puff Pastry
Sheet Cake
375°F
(191°C)
340°F
(171°C)
50%
100%
100%
Note: Times & temperatures shown are for 50% - 80% of oven capacity.
recipe guidelines
convenience product items
preheat
temp
cooking
mode
COOK
temp
time /
probe
fan
speed
Chicken Wings
425°F
(218°C)
Combi
400°F
(204°C)
10
minutes
100%
Corn Dogs - Thawed
300°F
(149°C)
Combi
300°F
(149°C)
10
minutes
100%
Egg Rolls
400°F
(204°C)
Combi
375°F
(191°C)
15
minutes
100%
Entrée
(4 lb frozen)
350°F
(177°C)
Combi
350°F
(177°C)
140-160
minutes
50%
Combi
375°F
(191°C)
1
minute
Convection
375°F
(191°C)
10
minutes
recipe
French Fries - Full
Load
475°F
(246°C)
Hamburger Patties Frozen
375°F
(191°C)
Combi
350°F
(177°C)
12
minutes
100%
Hamburger Patties Thawed
375°F
(191°C)
Combi
350°F
(177°C)
5
minutes
100%
Mini Pizza
5"
350°F
(177°C)
Combi
350°F
(177°C)
10
minutes
100%
Pizza - Fresh
350°F
(177°C)
Combi
350°F
(177°C)
11
minutes
50%
Combi
350°F
(177°C)
1
minute
Convection
350°F
(177°C)
14
minutes
Combi
375°F
(191°C)
10
minutes
Spring Rolls - Fresh or
Frozen
350°F
(177°C)
Tater Tots
425°F
(218°C)
100%
100%
100%
recipe guidelines
Fish & Seafood items
preheat
temp
cooking
mode
COOK
temp
time /
probe
fan
speed
Baked Fish - Fresh
450°F
(232°C)
Combi
400°F
(204°C)
10
minutes
100%
Lobster - Whole
160°F
(71°C)
Steam
195°F
(91°C)
13
minutes
50%
Salmon Filets
—
Steam
145°F
(63°C)
7
minutes
50%
Salmon Steaks
—
Steam
145°F
(63°C)
8
minutes
100%
Shrimp - Frozen
—
Steam
158°F
(70°C)
12
minutes
50%
recipe
recipe guidelines
meat recipes
preheat
temp
recipe
318°F
(159°C)
Bacon
cooking
mode
COOK
temp
time /
probe
Combi
318°F
(159°C)
1
minute
Convection
318°F
(159°C)
15
minutes
fan
speed
100%
Beef - Tenderloin
250°F
(121°C)
Combi
250°F
(121°C)
Probe option
125°F (52°C)
50%
Beef - Tri Tips
250°F
(121°C)
Combi
250°F
(121°C)
Probe option
125°F (52°C)
50%
Beef Rounds - Using
Probe
250°F
(121°C)
Combi
250°F
(121°C)
Probe option
125°F (52°C)
50%
Breakfast Sausage
Links
350°F
(177°C)
Combi
350°F
(177°C)
8
minutes
100%
100%
Burgers (School) Precooked and Grilled
350°F
(177°C)
Combi
350°F
(177°C)
Frozen - 8
minutes
Thawed - 4
minutes
Hamburger Patties Frozen
375°F
(191°C)
Combi
350°F
(177°C)
1
minute
100%
Meat Loaf by Core
Temp
325°F
(163°C)
Combi
275°F
(135°C)
Probe option
155°F (68°C)
100%
Pork - Back Ribs Raw
250°F
(121°C)
Combi
250°F
(121°C)
1 hour 15
minutes
100%
Pork - Loin - by Core
Temp
325°F
(163°C)
Combi
300°F
(149°C)
Probe option
150°F (66°C)
100%
Pork Ribs Reheat
400°F
(204°C)
Combi
400°F
(204°C)
7
minutes
100%
Low Temp Steam
160°F
(71°C)
15
minutes
50%
Sausage - Fresh
recipe guidelines
miscellaneous recipes
preheat
temp
recipe
Custard Creme Brûlée
cooking
mode
COOK
temp
time /
probe
fan
speed
Steam
190°F
(88°C)
55
minutes
50%
Eggs - Hardboiled
212°F
(100°C)
Steam
212°F
(100°C)
12
minutes
100%
Eggs - Poaching Pan
212°F
(100°C)
Steam
212°F
(100°C)
3
minutes
50%
Eggs - Poaching Pan
(Low Steam)
—
Steam
170°F
(77°C)
12
minutes
—
Eggs - Scrambled
in bag: shake at 18
minutes
212°F
(100°C)
Steam
212°F
(100°C)
25
minutes
100%
Eggs - Scrambled in
pan
212°F
(100°C)
Steam
212°F
(100°C)
15
minutes
100%
—
Steam
148°F
(64°C)
60
minutes
50%
Pasta - Linguine or
Spaghetti
212°F
(100°C)
Steam
212°F
(100°C)
20
minutes
100%
Rice
212°F
(100°C)
Steam
212°F
(100°C)
30
minutes
100%
Tamales
212°F
(100°C)
Steam
212°F
(100°C)
30
minutes
100%
Eggs - Sous Vide
recipe guidelines
poultry recipes
preheat
temp
recipe
cooking
mode
COOK
temp
time /
probe
Combi
450°F
(232°C)
2
minutes
Convection
450°F
(232°C)
16
minutes
fan
speed
Chicken - Oven Fried
Pieces
450°F
(232°C)
Chicken - Pre-Cooked
Pieces - Frozen
350°F
(177°C)
Combi
350°F
(177°C)
35
minutes
100%
Chicken - Pre-Cooked
Pieces - Refrigerated
350°F
(177°C)
Combi
350°F
(177°C)
15
minutes
100%
Chicken - Thawed
Whole
350°F
(177°C)
Combi
350°F
(177°C)
35
minutes
100%
Chicken - 8 Piece Cut
Up
375°F
(191°C)
Combi
375°F
(191°C)
30
minutes
100%
Grilled Chicken
Breasts
550°F
(288°C)
Combi
460°F
(238°C)
6
minutes
100%
100%
recipe guidelines
vegetable recipes
preheat
temp
cooking
mode
COOK
temp
time /
probe
fan
speed
—
Steam
190°F
(88°C)
3
minutes
50%
Broccoli, Cauliflower,
Squash, Zucchini Fresh
212°F
(100°C)
Steam
212°F
(100°C)
3-6
minutes
100%
Cabbage, Green Beans
- Fresh
212°F
(100°C)
Steam
212°F
(100°C)
8 -10
minutes
100%
Carrots - Fresh
225°F
(107°C)
Steam
225°F
(107°C)
10
minutes
100%
Corn-on-the-Cob Fresh
212°F
(100°C)
Steam
212°F
(100°C)
14
minutes
100%
Frozen Vegetables
212°F
(100°C)
Steam
212°F
(100°C)
8
minutes
100%
Potatoes, for mashed,
Full Loaded
212°F
(100°C)
Steam
212°F
(100°C)
30
minutes
100%
Potatoes, for mashed,
Small Loaded
212°F
(100°C)
Steam
212°F
(100°C)
30
minutes
100%
Potatoes, Red or Salad
212°F
(100°C)
Steam
212°F
(100°C)
30
minutes
100%
Potatoes, Roasted
400°F
(204°C)
Combi
400°F
(204°C)
18
minutes
100%
recipe
Asparagus - Fresh
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. Limitation of movement
must be made without depending on the connector,
the quick disconnect device, nor the associated
piping designed to limit appliance movement. If it
becomes necessary to disconnect the restraint, it must
be reconnected immediately following the return of
the appliance to its original position.
1. Install a manual gas shut-off valve along with an
approved disconnect device.
2. Install an A.G.A. certified, heavy-duty connector
that complies with ANSI Z 21.69 or
CAN 1-6.10m88 along with a quick-disconnect
device in compliance with ANSI Z21.41 or
CAN 1-6.9m70. Connectors must be installed
with a cable restraint to prevent excessive tension
from being placed on the connector.
WARNING
RISK OF ELECTRIC SHOCK.
appliance must be secured
to building structure.
MOBILE EQUIPMENT RESTRAINT FOR ELECTRIC MODELS
Any appliance that is not furnished with a
power supply cord but includes a set of casters
must be installed with a tether. Adequate means
must be provided to limit the movement of this
appliance without depending on or transmitting
stress to the electrical conduit. The following
requirements apply:
A mounting connector for a restraining device is
located on the lower back flange of the appliance
chassis or on an oven stand, approximately
18" (457mm) from the floor. A flexible connector is
not supplied by nor is it available from the factory.
1. Casters must be a maximum height of 6" (152mm).
2. Two of the casters must be the locking type.
3. Such mobile appliances or appliances on
mobile stands must be installed with the use
of a flexible connector secured to the
building structure.
CAUTION
this section is proVided for the assistance
of QUaLified serVice technicians onLY and
is not intended for Use bY Untrained or
UnaUthoriZed serVice personneL.
C ombi C lean cleaning agents
danger
danger
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. Remove contaminated clothing
and do not re-wear until washed. If irritation persists see a
physician.
caution: C
auses eye, skin, and respiratory tract
irritation. keep out of reach of children.
precautions:
- Do not take internally.
- Avoid contact with eyes and skin.
- Use rubber gloves when using this product.
- Wash hands thoroughly after handling.
- Avoid mixing with strong, concentrated acids.
Eyes: Flush with water for 15 minutes. See a
physician immediately.
Inhalation: If difficulty in breathing occurs, leave area
immediately and do not return until dust is settled. If
irritation persists, see a physician.
Ingestion: Drink large quantities of milk or water. Do
not induce vomiting. See a physician immediately.
Protective packaging of tablets will
begin to dissolve onto skin if handled
with damp or wet hands.
Part Number CE-36354 Water Soluble Packets, 1 ounce each
Precautions:
Do not take internally. Avoid contact with eyes and skin. Use rubber gloves when using this product.
Wash skin thoroughly after handling. Avoid mixing with strong, concentrated acids.
First Aid:
Skin: Flush skin with water. Remove contaminated clothing and do not wear again until washed.
If irritation persists, see a physician.
Eyes: Flush eyes with water for 15 minutes. See a physician immediately.
Inhalation: If difficulty in breathing occurs, leave area immediately and do not return until dust is settled.
If irritation persists, see a physician.
Ingestion: Drink large quantities of milk or water. DO NOT INDUCE VOMITING. See a physician immediately.
Keep out of reach of children.
Danger: CORROSIVE. May cause severe burns to eyes and skin.
Warnings:
• 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.
• Always wear rubber gloves when handling.
• Protective packaging will begin to dissolve onto
skin if handled with damp or wet hands.
• Cleaning agent causes burns to eyes, skin and
mucous membranes.
• Do not get in eyes, on skin, or on clothing.
• Harmful if swallowed.
• Keep out of reach of children.
• Do not mix with anything but water.
Instructions:
• Remove all food scraps and residue from the oven drain.
• Remove the smoker tray, if applicable.
• Ensure that the water is turned on for the oven.
• Allow oven to cool below 150°F (66°C).
• Wearing rubber gloves, remove oven interior drain screen at bottom of oven.
• Using the oven control, choose the cleaning level you would like to run.
• Insert the appropriate number of cleaning tablets into the oven cavity drain
as directed by the cleaning program you have chosen.
• Replace drain screen and close oven door.
• Press the Start key or the Yes key, depending upon the oven model you have.
• Oven will begin the cleaning cycle and will beep when the cleaning cycle
is completed.
• Leave door slightly ajar when cleaning is finished.
W164 N9221 Water Street • Menomonee Falls, WI 53052
(800)558-8744 (262)251-3800 Ext 6709 Fax: (262)251-7067
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. Wipe with a hot, soapy cloth.
DO NOT DISPOSE OF GREASE, FAT, wood
chips OR SOLID WASTE DOWN THE OVEN
DRAIN.
Fats and solids will eventually coagulate in the drain system,
causing blockage. Consequently, water will back-up into the
condenser and interior oven compartment, resulting in an
oven that is inoperable.
TO ADDITIONALLY PROTECT GASKET LIFE,
ALLOW OVEN DOOR TO REMAIN SLIGHTLY
OPEN AT THE END OF THE PRODUCTION DAY.
An open door will relieve the pressure on the door gasket.
MAKE CERTAIN THE DRAIN SCREEN IS
ALWAYS IN PLACE. REMOVE ANY SOLID WASTE
MATERIAL FROM THE DRAIN SCREEN BEFORE
IT ENTERS THE DRAIN SYSTEM.
The routine removal of solids from the drain screen will help
prevent blockage.
ROUTINELY CLEAN DOOR HINGES.
Open oven door to relieve tension. Clean all parts of
the hinge.
When smoking is completed, remove smoker box
from oven. Dispose of wood chips in a fire proof
waste receptacle.
USE THE AUTHORIZED COMBITHERM OVEN
CLEANER ONLY.
The use of unauthorized cleaning agents may discolor or
harm the interior surfaces of the oven.
DANGER
to cLean.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
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.
Even water, particularly hard water that contains
high to moderate concentrations of chloride, will
cause oxidation and pitting that result in rust
and corrosion. In addition, many acidic foods
spilled and left to remain on metal surfaces are
contributing factors that will corrode surfaces.
Use non-abrasive cleaning products designed for
use on stainless steel surfaces. Cleaning agents
must be chloride-free compounds and must not
contain quaternary salts. Never use hydrochloric
acid (muriatic acid) on stainless steel surfaces.
Always use the proper cleaning agent at the
manufacturer's recommended strength.
Contact your local cleaning supplier for
product recommendations.
Proper cleaning agents, materials, and
methods are vital to maintaining the appearance
and life of this appliance. Spilled foods should be
removed and the area wiped as soon as possible
but at the very least, a minimum of once a day.
Always thoroughly rinse surfaces after using a
cleaning agent and wipe standing water as quickly
CLEANING MATERIALS
The cleaning function can usually be accomplished
with the proper cleaning agent and a soft, clean
cloth. When more aggressive methods must be
employed, use a non-abrasive scouring pad on
difficult areas and make certain to scrub with the
visible grain of surface metal to avoid surface
scratches. Never use wire brushes, metal scouring
pads, or scrapers to remove food residue.
as possible after rinsing.
CAUTION
rs
no
ra pe
sc
s
st
e eL p a
ds
no
brU
s
no
ir e
he
W
to protect stainLess steeL
sUrfaces, compLeteLY aVoid
the Use of abrasiVe cLeaning
compoUnds, chLoride based
cLeaners, or cLeaners
containing QUaternarY saLts.
neVer Use hYdrochLoric acid
(mUriatic acid) on stainLess
steeL. neVer Use Wire
brUshes, metaL scoUring
pads or scrapers.
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.
5. Allow trolley to air dry.
1. Allow the oven to cool, then wipe the gasket and crevices
with clean cloth soaked in warm detergent solution.
MONTHLY CLEANING
2. Wipe the gasket and crevices with a cloth and clean rinse
water.
2. Water Intake Filters
Do not attempt to remove gasket or place in the dishwasher.
As an alternative, trolleys can be cleaned while inside the
oven. Allow the trolley to remain in the oven through the
normal cleaning cycle, followed by steps 2 through 5.
1. Spray Head
3. Drain Pipe
PROBE USAGE AND CLEANING
After each use of the CORE TEMP mode, wipe the probe tip
with a clean paper towel to remove food debris. Follow by
wiping the probe with a disposable alcohol pad. Return the
probe to the proper door bracket position.
Probe and Probe Prong Cleaning Procedures
1. Remove all food debris from probe between loads and at
the end of each production shift. Wipe the entire probe,
probe cable assembly, probe prongs, and probe holding
bracket with a clean cloth and warm detergent solution.
2. Remove detergent by wiping the probe, cable, probe
prongs, and bracket with a cloth and clean rinse water.
3. Wipe probe and probe bracket with disposable alcohol
pad or sanitizing solution recommended for food contact
surfaces.
TREATED WATER
UNTREATED WATER
4. Allow probe, probe prongs, and cable to air dry in the
probe holding bracket.
WATER DRAIN
5. Wipe the probe with a disposable alcohol pad prior to
inserting into a new food product.
DAILY OVEN CLEANING
To be performed at the end of the production day or
between production shifts.
roll-in cart/food trolley cleaning
(on equipped models)
1. R
emove food trolley to a cart wash area. Trolleys may
be cleaned using any mild cleaning detergent and warm
water.
2. H
and wipe all framing, slides, drip pan, and base.
Thoroughly clean debris from the casters. A spray hose
can be used for easier cart cleaning.
DANGER
to cLean.
3. Remove detergent solution with warm water.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
4. W
ipe or spray with a sanitizing solution designed for use
on metal and vinyl food contact surfaces.
COMBIHOOD PLUS™ VENTLESS HOOD OPTION
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. Place the filter in the
dishwasher or wash separately by placing in
hot, soapy water until all grease and particles
have been removed. Rinse thoroughly. Allow
the filter to air dry before reinstalling.
Charcoal Filter
(Class I - FI-36620; Class II - FI-25866):
The charcoal filter should be inspected for
contaminant's on a regular basis. Replacement
must be made at a minimum of three month
intervals — more often if heavy contaminant's
are visible or if the filter no longer controls
odors.
To remove the filter, pull and slide out while
holding the bottom housing. When replacing
the filter, make certain the air flow arrow(s)
point toward the hood fan, and that the filter
is replaced in the three-sided metal frame
provided with the hood.
To replace the grease filter, the air flow arrow on
the filter casing should be pointing toward the
hood fan.
NOTE:
A pressure switch is used to detect when the airflow
through the charcoal filter is reduced by 25% indicating a possible blockage. This will generate an
E101 error message on the oven control display. The
filters will need to cleaned or replaced.
If the filters are not seated properly, an error code E102
will appear on the oven control display.
160°F
One (1) heavy-duty cleaning cycle (2 hours 5 minutes) is
offered. CombiClean® CombiTabs™ CE-36354, 1 ounce
packets or Combitherm Spray Cleaning Liquid CE-24750
may be used. Side racks and shelves may remain inside oven
during cleaning. Remove solid wastes from the bottom of the
oven and the drain screen to prevent blockage.
Note: If a power outage were to occur during
any portion of the cleaning cycle, the oven will
begin a six (6) minute forced-rinse cycle.
Cook temperature display area will display “RIN”.
Cook time display area will display “-.--”
Power Key
LED display
160°F
Start/Stop key
00:00
00:00
To clean the oven
• Press the Cleaning key.
• Insert appropriate number of CombiClean® tabs
as directed by the LED Screen
(CLn4 appears). The
160°F
“4” refers to the number of cleaning tablets that are
to be inserted in the cavity drain. User may add one
00:00
additional tablet for particularly
dirty ovens.
• Close the oven door and
press the Start/Stop key.
• If oven is too hot to proceed, dOOr will display on the
LED screen. Open the oven door to allow the oven to
cool to below 150°F (66°C). When the oven is finished
cooling, begin the cleaning procedure again.
• Oven beeps when it is done cleaning. Leave door
slightly ajar when cleaning is finished.
Cleaning key
INSTALLATION
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. Repairs made by any other service agents without prior authorization by
Alto-Shaam will void the warranty on the unit.
When the oven malfunctions, an error code will appear in the display.
PRESS THE START ICON TO ACKNOWLEDGE THE ERROR.
When the oven error notification has been acknowledged, the Combitherm will attempt to return
to normal operation.
Error
Code
Error Call Out in Display
Description of Error
Possible Cause
E01
low Water boiler
upper water level probe b1 is
not satisfied within 5 minutes,
after water solenoid valve y1
is activated.
— Water supply is shut off.
— low water pressure.
— boiler drain cap is missing.
— boiler drain pump is defective.
— drain pump elbow leaking.
— Water level probe has calcium build up.
— double water solenoid valve is defective (y1).
— relay board, high voltage is defective.
E02
control temperature high
low voltage relay board
temperature higher than
176°f (80°c).
— check wiring to all components listed below.
— cooling fan on relay board assembly is
defective.
— cooling fan on display board assembly is
defective.
— main cooling fan is defective.
— cooling fan on motor drive is defective.
E03
fan motor Error
fan motor does not spin after
60 seconds, detected by the
hall sensor.
Error 03 does not appear if
error E53 is detected first.
— check wiring to all components listed below.
— if lEd on motor control flashes, see error codes
for motor control.
— motor or fan wheel locked.
— hall sensor does not detect motor rotation.
— motor thermo temperature protection.
— fan wheel damaged.
E04
lower fan motor Error
lower fan motor does
not spin after 60 seconds,
detected by the hall sensor.
Error 04 does not appear if
error E54 is detected first.
— check wiring to all components mentioned
below.
for motor control.
— hall sensor does not detect motor rotation.
— motor thermo temperature protection.
E05
vfd comm failure
When vfd does not respond
to a query on the can
interface.
— loss of power to vfd.
— vfd malfunction.
— can cable disconnected.
— can address not correct on vfd.
E06
lower vfd comm failure
When vfd does not respond
to a query on the can
interface.
— loss of power to vfd.
— vfd malfunction.
— can cable disconnected.
— can address not correct on vfd.
continued on next page
INSTALLATION
ERROR CODES
Error
Code
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.
E11
convection temperature
high
in combination program,
cavity temperature n6 is
measuring in excess of 572ºf
(300ºc) for a minimum of 25
seconds
below.
— steam element contactor locked/on.
— n6 oven cavity temperature probe is defective.
— n6 oven cavity temperature probe wires
connected backwards
— relay board, high voltage, defective.
in convection program,
(300ºc) for a minimum of 25
seconds
Possible Cause
E13
boiler temperature high
boiler temperature is more
than 248ºf (120ºc) for more
than 25 seconds, detected by
b4 probe
— calcium build up in boiler
below.
— b4 boiler temperature probe is defective.
— b4 probe wires connected backwards
E15
condensor temperature
high
condensor water
temperature is more than
212ºf (100ºc) for more than
180 seconds, detected by b3
probe
below.
— b3 condensor temperature probe is defective.
— b3 condensor probe wires connected backwards
— single water solenoid valve defective (y2).
E20
b11 core temperature
probe
single point core temperature
probe defective or
disconnected
— clean probe receptacle pins with sand paper.
— b11 single point core temperature probe with
quick connect defective.
— b11 single point core temperature probe wires
with quick connect disconnected.
— b11 single point core temperature probe
receptacle defective.
— b11 single point core temperature probe
receptacle wires disconnected.
single point fault
E21
n6 cavity probe fault
cavity temperature probe
defective or disconnected
— n6 oven cavity temperature probe defective.
— n6 oven cavity temperature probe wires.
E22
b10 core temperature
probe
multipoint core temperature
probe defective or
disconnected
— b10 multipoint core temperature probe defective.
— b10 multipoint core temperature probe wires
disconnected.
multi-point fault
INSTALLATION
ERROR CODES
Error
Code
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.
E25
b3 condensor probe fault
condensor water
temperature probe defective
or disconnected.
— b3 condensor temperature probe defective.
— b3 condensor probe wires connected
backwards.
E26
n8 boiler safety
temperature probe fault
boiler heating element
protection probe defective or
disconnected.
— n8 boiler temperature probe defective.
— n8 probe wires connected backwards.
E27
boiler Element temperature
high
boiler protection heat
element temperature is more
than 266°f (130°c) for more
than 25 seconds, detected by
n8 probe.
— calcium build up in boiler.
below.
— n8 boiler temperature probe defective.
— n8 probe wires connected backwards.
— Water level probe has calcium buildup.
E34
steam generator drain
pump fault
if water level does not drop
below lower water level
probe after three minutes
when steam generator drain
pump is activated in cleaning
program.
— calcium build up in steam generator drain pump.
— boiler drain pump defective.
— Water level probe defective.
E36
steam temperature high
in steam program, cavity
temperature n6 is measuring
in excess of 395ºf (200ºc) for
more than 60 seconds.
— Water injection pipe, calcium build up.
— Water flow valve defect or calcium build up.
— double water solenoid valve defective (y1).
in combination program,
(270ºc), for more than 60
seconds.
Possible Cause
in retherm program, cavity
in excess of 395ºf (200ºc),
for more than 60 seconds.
in cleaning program, cavity
in excess of 395ºf (200ºc),
for more than 60 seconds.
E40
b3 fault
b3 probe shorted to ground
— defective or miswired probe.
E41
b4 fault
E42
b5 fault
E43
n6 fault
n6 probe shorted to ground
E44
n8 fault
n8 probe shorted to ground
E45
b10 fault
INSTALLATION
ERROR CODES
Error
Code
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
— boiler drain cap missing.
— boiler drain pump defective.
— drain pump elbow leaking.
E53
fan motor high
temperatures
fan motor does not spin,
result in over-heating,
detected by motor coil safety
thermo element. temperature
more than 320°f (160°c).
— motor high limit open or wired incorrectly.
for motor control.
E54
lower fan motor high
temperature
lower fan motor does not
spin, result in over-heating,
detected by motor coil safety
thermo element. temperature
more than 320°f (160°c).
— motor high limit open or wired incorrectly.
for motor control.
E55
vent not open
60 seconds after the venting
motor is activated the vent
motor safety switch did not
open.
— alignment issue between motor cam and vent
motor safety switch (micro switch).
— faulty vent valve (motor).
— faulty vent valve safety switch (micro switch).
E56
vent 2 not open
60 seconds after the venting
motor is activated the vent
motor safety switch did not
open.
— alignment issue between motor cam and vent
motor safety switch (micro switch).
— faulty vent valve (motor).
— faulty vent valve safety switch (micro switch).
E57
no rinse Water
flow switch for solenoid
valve y4 does not detect any
water flow for a minimum of
60 seconds.
— flow switch is dirty or defective.
E88
lower gas ignition failure
reset output from ignition
module is on
— hot surface ignitor not functioning.
— no gas supply.
— flame sensor not functioning.
— faulty ignition control.
E89
upper gas ignition failure
reset output from ignition
module is on
— hot surface ignitor not functioning.
— no gas supply.
— flame sensor not functioning.
— faulty ignition control.
E90
lower gas combustion
blower not at speed
speed is too 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.
INSTALLATION
ERROR CODES
Error
Code
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).
— check can cable connections mentioned
below.
— can cable defective.
— relay board, low voltage, connector defective.
— display board connector defective.
E94
communication Error,
to interface board
no signal transfer for more
than 5 seconds between the
interface board (ib) and the
control board (cb).
— check can cable connections mentioned
below.
— can cable defective.
— relay board, low voltage, connector defective.
— display board connector defective.
E100
one or more maintenance
reminder has timed out.
When any maintenance
reminder has expired without
action having been taken by
the operator.
— Enter maintenance reminder screen and
address the item that has timed out and reset
E101
ventless hood fault - no
pressure
if the power switch or
pressure switch is not closed.
— check power switch is on.
— check vent motor is turning in the proper
direction.
— pressure switch is mis-wired or defective.
— filter(s) require cleaning or replacement
E102
ventless hood fault —
filters not present
if the air filter switches are
not closed.
— check filters are installed and properly seated.
— check filter switches are not damaged,
defective or dislodged.
E103
option board doesn’t send
switch setting
ob not communicating its
switch settings to the cb.
— check can cable connection between ob and
cb.
— Ensure cb dip switch is set to see an ob.
— incompatible ob and cb software (update
software).
— ob defective.
— cb defective.
E104
option board not
communicating
option board is not
communicating with cb.
— check option board can connection at cb and
ob.
— defective ob.
— defective cb.
E105
no or low Water pressure
Water pressure switch not
activated.
— Water supply not connected.
— Water supply to unit blocked or obstructed
— faulty or miswired pressure switch
E106
boiler drain pump fault
hall effect or rotational
sensor is not sending a signal
to the relay board
— drain pump motor not running or defective.
— hall effect sensor broken or incorrectly wired.
— motor improperly wired.
INSTALLATION
ERROR CODES
Error
Code
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.
E109
high limit switch
the high limit switch input
to the cb (n7) is “open”
— unit has experienced an over heat condition.
— convection element contactors stuck closed.
— failed y1 solenoid.
— obstruction between y1 solenoid and injection
pipe.
— improperly connected drain.
— condensate pan clean out not closed.
— improperly wired high limit switch at the switch
or at the cb.
— defective high limit switch.
see motor control error chart on next page
INSTALLATION
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
Temperature sensor in the power unit is more than
199°F (93°C)
Current Peak
Blocked motor, detected by current peak monitoring
from 900 rpm rotating field
Overcurrent
Intermediate circuit current exceeds 4.0 A
Short-circuit
Release of interrupt at intermediate circuit current
larger than 53 A
Power on
Effective mains voltage does not correspond to
jumper setting 115V/230V
Watchdog
Watchdog of the microcontroller released, program
crash
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.
The labor warranty remains in effect one (1) year from installation or fifteen (15) months from the shipping
date, whichever occurs first. Alto-Shaam will bear normal labor charges performed by an authorized
Alto-Shaam service agent during standard business hours, excluding overtime, holiday rates or any additional
fees.
The parts warranty remains in effect for one (1) year from installation or fifteen (15) months from the shipping
date, whichever occurs first. An optional extended warranty is available but must be purchased with the
original equipment order. Please consult the factory for net pricing options and details.
THIS WARRANTY DOES NOT APPLY TO:
1. Replacement of wear parts, including light bulbs, door gaskets, and/or the replacement of glass due to
damage of any kind.
2. Equipment damage caused by accident, shipping and handling, improper installation or alteration of any
kind.
3. Equipment chassis or component/system damage as a result of inadequate routine maintenance and
cleaning. Required maintenance and cleaning of steam generating equipment is the responsibility of the
owner/operator.
4. Equipment used under conditions of abuse, neglect, misuse, carelessness or abnormal conditions
including, but not limited to, equipment subjected to non-approved or inappropriate chemicals including,
but not limited to, compounds containing chlorine, chlorides or quaternary salts, or equipment with
missing or altered serial numbers. Damage caused by use of any cleaning agent other than Alto-Shaam’s
Combitherm® Oven Cleaner including, but not limited to, damage due to chlorine, bleach, quaternary
salts, souring powders or other harmful chemicals. Use of Alto-Shaam’s Combitherm® Cleaner on
Combitherm ovens is highly recommended.
5. It is the sole responsibility of the owner/operator/purchaser of this equipment to verify that the incoming
water supply is comprehensively tested and if required, a means of “water treatment” provided that would
meet compliance requirements
COMBITHERM WATER QUALITY MINIMUM STANDARDS
with the published water quality
standards published at right.
CONTAMINANT
INLET WATER REQUIREMENTS
Non-compliance with these
Free Chlorine
Less than 0.1 ppm (mg\L)
minimum standards will potentially
Hardness
30-70 ppm
damage this equipment and/or
Chloride
Less than 30 ppm (mg\L)
components and VOID the original
equipment manufacturer’s warranty.
pH
7.0 to 8.5
Alto-Shaam recommends using
Silica
Less than 12 ppm (mg\L)
OptiPure® products to properly
Total Dissolved Solids (tds)
50-125 ppm
treat your water.
6. Any losses or damage resulting from malfunction, including loss of product or consequential or incidental
damages of any kind.
7. Equipment damage resulting from modification in any manner from original model, substitution of parts
other than factory authorized parts, removal of any parts including legs, or addition of any parts.
THIS WARRANTY IS EXCLUSIVE AND IS IN LIEU OF ALL OTHER WARRANTIES, EXPRESSED OR
IMPLIED, INCLUDING THE IMPLIED WARRANTIES OF MERCHANTABILITY AND FITNESS FOR
A PARTICULAR PURPOSE. IN NO EVENT SHALL ALTO-SHAAM BE LIABLE FOR LOSS OF USE,
LOSS OF REVENUE OR PROFIT, OR LOSS OF PRODUCT, OR FOR ANY INDIRECT, INCIDENTAL OR
CONSEQUENTIAL DAMAGES.
No person except an officer of Alto-Shaam, Inc. is authorized to modify this warranty or to incur on behalf of
Alto-Shaam any other obligation or liability in connection with Alto-Shaam equipment.
WARRANTY EFFECTIVE
J anuar y 1 , 2014
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. Make an immediate inspection while the equipment is still in the truck or immediately after it is moved to the
receiving area. Do not wait until after the material is moved to a storage area.
2. Do not sign a delivery receipt or a freight bill until you have made a proper count and inspection of all
merchandise received.
3. Note all damage to packages directly on the carrier’s delivery receipt.
4. Make certain the driver signs this receipt. If he refuses to sign, make a notation of this refusal on the receipt.
5. If the driver refuses to allow inspection, write the following on the delivery receipt:
Driver refuses to allow inspection of containers for visible damage.
6. Telephone the carrier’s office immediately upon finding damage, and request an inspection. Mail a written
confirmation of the time, date, and the person called.
7. Save any packages and packing material for further inspection by the carrier.
8. Promptly file a written claim with the carrier and attach copies of all supporting paperwork.
We will continue our policy of assisting our customers in collecting claims which have been properly filed and
actively pursued. We cannot, however, file any damage claims for you, assume the responsibility of any claims, or
accept deductions in payment for such claims.
RECORD THE MODEL AND SERIAL NUMBER OF THE APPLIANCE
FOR EASY REFERENCE. ALWAYS REFER TO BOTH MODEL AND SERIAL NUMBER
IN ANY CONTACT WITH ALTO-SHAAM REGARDING THIS APPLIANCE.
Model: ___________________________________________________
Serial Number: _____________________________________________
Date Installed: _____________________________________________
Voltage: __________________________________________________
Purchased From: ___________________________________________
___________________________________________________
___________________________________________________
Alto-Shaam has established
a twenty-four hour emergency service
call center to offer immediate customer
access to a local authorized service agency
outside of standard business hours. The
emergency service access is provided
exclusively for Alto-Shaam equipment
and is available throughout the United
States through the use of Alto-Shaam’s
toll-free number. Emergency service
access is available seven days a week
including holidays.
W164 N9221 Water Street • P.O. Box 450 • Menomonee Falls , Wisconsin 53052-0450 • U.S.A.
PHONE: 262.251.3800
• 800.558-8744
USA/CANADA
FAX:
262.251.7067
• 800.329.8744
COMBITHERM
CT CLASSIC
SERIES • STEP-BY-STEP
PROCEDURES
• MN-36455
• 31. U.S.A. ONLY
www.alto-shaam.com

Manual - Alto

Transcription

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