Alto-Shaam | COMBITHERM CTP10-20e | Operating instructions | Alto-Shaam COMBITHERM CTP10-20e Operating instructions

CT PROformance ™ Step-by-Step Procedures
COMBITHERM ®
CTP6-10eCTP6-10G
CTP10-10eCTP10-10G
CTP7-20eCTP7-20G
CTP10-20eCTP10-20G
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.
read the inStallation,
operating and maintenance
inStructionS thoroughly
before inStalling or Servicing
thiS eQuipment.
MN-35948 • R e v 6 • 09/14
INTRODUCTION. . . . . . . . . . . . . . . . . . . . . . . . 1
SAFETY PRECAUTIONS . . . . . . . . . . . . . . . . . 2
PROTOUCH™ control INSTRUCTIONS
Start-Up Procedures. . . . . . . . . . . . . . . . . . . . . . . . 4
Home Screen. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Utility Screen. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Upload/Download Screen . . . . . . . . . . . . . . . . . . . 5
Software Updates . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Settings Screen . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Preventative Maintenance Screen. . . . . . . . . . . . . 8
Cooking Screen. . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Auxiliary Functions
Multiple Power Settings . . . . . . . . . . . . . . . . . . 10
Multiple Fan Speeds . . . . . . . . . . . . . . . . . . . . . 10
Multi-Shelf Timer. . . . . . . . . . . . . . . . . . . . . . . . 10
Oven Preheat. . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Oven Cool-Down. . . . . . . . . . . . . . . . . . . . . . . . 11
Humidity Control. . . . . . . . . . . . . . . . . . . . . . . . 12
Factory Default Settings. . . . . . . . . . . . . . . . . 13
Operation Modes
Steam. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Combination. . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Convection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Retherm. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Core Temperature - Delta-T . . . . . . . . . . . . . . 22
Probe Calibration. . . . . . . . . . . . . . . . . . . . . . . . 22
CombiSmoker® Procedures. . . . . . . . . . . . . . 23
Recipe Programming
Recipe Programming. . . . . . . . . . . . . . . . . . . . . 25
Using Programmed Recipes . . . . . . . . . . . . . . . 26
Editing Programmed Recipes. . . . . . . . . . . . . . 27
Organinzing Programmed Recipes . . . . . . . . . 28
HACCP Access and Download. . . . . . . . . . . 30
CombiHood PLUS™ . . . . . . . . . . . . . . . . . . . . . . 32
Automatic Grease Collection. . . . . . . . . . . . . . . . 34
Automatic Liquid Cleaning . . . . . . . . . . . . . . . . . 35
Recipes
Bakery Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . .
Convenience Product Recipes . . . . . . . . . . . . . . .
Fish & Seafood Recipes. . . . . . . . . . . . . . . . . . . . .
Meat Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Miscellaneous Recipes . . . . . . . . . . . . . . . . . . . . .
Poultry Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . .
Vegetable Recipes. . . . . . . . . . . . . . . . . . . . . . . . .
CLEANING & MAINTENANCE
Mobile Equipment Restraint. . . . . . . . . . . . . . . . .
Cleaning Agents . . . . . . . . . . . . . . . . . . . . . . . . . .
Precautions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
First Aid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Preventative Maintenance . . . . . . . . . . . . . . . . . .
Protecting Stainless Steel Surfaces. . . . . . . . . . .
Daily Gasket Cleaning . . . . . . . . . . . . . . . . . . . . .
Probe Usage and Cleaning. . . . . . . . . . . . . . . . . .
Daily Oven Cleaning. . . . . . . . . . . . . . . . . . . . . . .
Trolley/Roll-in Cart Cleaning. . . . . . . . . . . . . . . .
Monthly Cleaning. . . . . . . . . . . . . . . . . . . . . . . . .
PROtouch with CombiClean®. . . . . . . . . . . . . .
48
49
49
49
50
51
52
52
52
52
52
53
TROUBLE SHOOTING
Error Codes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Warranty & Transportation
Original Equipment Limited Warranty. . . . . . . . 61
Transportation Damage & Claims. . . . . . . . . . . . 62
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.
36
38
40
41
43
44
46
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 U.S.A. ONLY
www.alto-shaam.com
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.
PROtouch™ control
The Combitherm PROtouch control features a simple,
graphics-based control panel that commands all the oven
functions. Access your titled recipes. Manual cooking by
time and temperature also are easily accomplished.
Intuitive interface - The Alto-Shaam PROtouch offers
a simple interface that commands all of the Combitherm’s
cooking functions. As the name implies, it is fully operable
by touch.
Graphic controls - The highly visual
graphic-based control with logical
procedures ensure that correct steps
are followed every time.
An excellent memory - Access an
unlimited number of programmed
titled recipes that you’ve customized.
Each recipe can have up to 10
sequential steps.
HACCP data access CT PROformance™ ovens include a
downloadable HACCP function.
Absolute Humidity Control™ provides 0-100% humidity levels
allowing more control over the ideal
cooking environment and product
finish [patent pending].
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.
Superior baking - The five-speed fan provides consistent
baking results. A moisture injection feature provides perfect
sheen and crust on breads and pastry items.
Multi-shelf timers - Track cooking time of different food
items in the same oven with multi-shelf timers. Time is
tracked in minutes and seconds.
On-board diagnostics - The PROtouch control includes
on-board diagnostic functionality with results displayed
right on the touch screen.
Steam Mode
Two power levels: reduced power
to manage kitchen power peaks, and
eco power for optimal oven efficiency.
Combination
PROpower™ power level option
- an accelerated turbo power for an
instant boost of heat or quick heat
recovery [patent pending].
Mode
Convection
Mode
Multiple languages: software
operation in English, French,
German, Korean, Mandarin, Russian,
or Spanish.
Retherm Mode
Powerful tool - 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. Simply call our Service Department for assistance.
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 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.
used to indicate that referral to
operating instructions is a mandatory
action. if not followed the operator
could suffer personal injury.
used to indicate that referral to
operating instructions is recommended
to understand operation of equipment.
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.
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 2.
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. 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).
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 3.
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 . ONLY in
this case, firmly press and hold the OFF key
for 10 seconds to power down the oven.
When the oven is powered
on, the PROtouch screen
illuminates . “Loading”
indicates that the software is
booting up. The screen will also
indicate what level of progress
has been made as the software
becomes fully operational . See
illustration at left.
If, for any reason, the oven is turned off or loses power
during this start-up process, the operator will be
prompted to calibrate the Touch screen when the oven is
next powered up.
Return to Home Screen - Press the red arrow if
the PROtouch™ screen does not need to be calibrated .
Begin Calibration Process - Press the green
check mark if the Touch screen does need to be
calibrated. The screen will switch to a grey background.
See illustration at right. A crosshairs icon will appear.
The operator should touch the center intersection using
a stylus for an accurate calibration . This prompt and
required action will be repeated several times in different
areas of the Touch screen. When complete, the operator
will be returned to the Home screen.
nOtE: In the event of a power failure,
the oven will not operate.
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 4.
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.
Professional
Cooking Mode
Touch the Utilities icon to access:
• Recipe uploads
• Recipe downloads
• HACCP downloads
• Software updates
• User setting
• Service mode
• Language choice
Cookbook with
Saved Recipes
Utility Screen
Software Version
Utilities
Upload/Download
Sleep Mode
Cleaning
Information Call outs
Settings
Service Mode
(password protected)
upload/download screen
Download Recipes
from USB stick
Add all recipes on a
USB stick to the list of
recipes on the oven
leaving all other recipes
on the oven untouched
*Download new
software from a
USB stick
Upload odometer
info to USB stick
Return to
previous screen
Return to
previous screen
Upload all recipes
from control to a
USB stick
Return to
home screen
Upload HACCP info
to USB stick
Upload audit trail
info to USB stick
*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.
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 5.
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.
Touch THE download new software
icon.
Most software updates will require the full oven update
as shown below. Additional options are available in the
event a special need arises. Call our Service Department for
assistance with these special circumstances.
software upload screen
Full oven update:
IB, CB, and OB
Update the CB
(control board) only
Update the OB
(option board) only
Update the IB
(interface board) only
Remove the cap of the USB port on the oven.
Insert the USB stick. If the USB stick is not recognized
by the Combitherm, a question mark will appear on screen.
Try again with another flash drive device or call Alto-Shaam
Service.
When the data has made a successful transfer to the UB
drive, the screen will change. See below.
Touch the green check mark key to complete
the process.
Remove the USB stick and replace the cap on the USB
port on the oven.
Return to
previous screen
Note: After the software update has
been completed, the oven may
automatically initiate a shut down
and reboot sequence if required.
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 6.
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.
Screen 1 of 2
Note: When a setting has been selected, the graphic will
be vibrant in color while the alternate choice will
appear faded and gray. In the illustration above,
Fahrenheit, factory default setting, handle LED
on, recipe display with text, and recipes are not
locked have been chosen.
Settings screen 2
Languages available: English, French,
German, Korean, Mandarin, Russian,
or Spanish.
Language Choices
Date/Time
Future Feature
(not yet available)
Calibrate product probe
Preventative Maintenance
Actions
Run diagnostics
Force Boiler Flush
Return to previous
setting screen
Return to
utility screen
Screen 2 of 2
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 7.
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.
Return to
previous screen
Utilities
Return to
home screen
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 8.
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. When the
cooking mode is calling for heat, it will appear red. When the cooking mode
is calling for moisture, it will appear light blue. In the illustration above, Combi
Mode has been chosen and is calling for heat. Also, the PROpower™ level has
been chosen, and the fan speed has been set at 100%.
Auxiliary
Function
Icons
Dehydration
Moisture Injection
Cold Smoking Feature (optional)
Delta-T
Grease Collection (optional)
Multi-Shelf Timer
Absolute Humidity Control™
CombiSmoke® Feature (optional)
Power Level
(optional PROpower shown)
Fan Speed
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 9.
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 ].
Eco Power
Reduced Power
Return to previous screen
to set the remaining
auxiliary functions for
full functionality
NOTE: Reduced power will result in longer cooking
times and PROpower will decrease your
cooking time by several minutes.
Multiple fan speeds
Power level icon appears
during operation
Fan speed choices
The PROtouch™ control includes five different fan
speeds. The reduced fan speed function is useful
for flow-sensitive products such as soufflés and
meringues, or any products affected by a high
velocity of air movement.
Reduced Power Level
Eco Power Level
NOTE: F an speed choices are based upon the
PROpower™ Power Level
power level you have chosen.
Multi-Shelf Timer
The multi-shelf timer allows the operator to program
alarm times for the oven shelves. This can be one
common time for corresponding oven shelves or by food
item that is cooking.
Chosen
Cooking
Mode
Chosen
Temperature
Timer ready, touch green
arrow to begin
Time value
Timer countdown in process,
Touch red square to stop
Touch shelf number to
enter a recipe identifier
(text or number)
Touch this area to change
the time value
Return to
previous screen
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 10.
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.
PRESS ON button to power oven on.
Touch THE preheat icon.
Type in desired temperature.
Touch the green check mark key to
start the preheat.
Cool Down
Preheat
Return to
previous screen
cool down Feature
The cool-down feature provides the operator with the
ability to lower the temperature of the oven compartment
at an accelerated pace. This function is useful when it is
necessary to immediately change from a high temperature
cooking function to a lower temperature function or to the
steam program. This function is also useful to help cool
the oven compartment in preparation for cleaning.
TIP: A
lways allow the oven walls to cool to a minimum of
140°F (60°C) before spraying the compartment with
oven cleaner.
open oven door.
Touch THE cool down icon.
Type in desired temperature.
Touch the green check mark key to
begin the cool down.
Touch to Stop
The target oven temperature chosen will
appear just above the red stop button.
The current oven temperature will appear at
the top of the screen.
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 11.
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. Humidity control can be used in any
cooking mode and can be programmed into a cooking
procedure.
Humidity level choices
in increments of 10%
Adjust humidity
level up or down in
increments of 1%
Return to
previous screen
Touch the checkmark to
approve the value entered.
Touch the nearest 10% increment on the left side of the
screen, and then adjust up or down using the + or – icons.
0% humidity is the driest cooking environment available.
The percentage level chosen will appear on the icon. In the
illustration at right, 72% is shown.
Return to
previous screen
Chosen Humidity
Level % shown
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 12.
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.
Type in desired temperature.
Touch the green check mark key to
confirm change.
insert probe into product.
Steam Mode
Touch THE STEAM MODE icon.
Touch THE START icon TO STEAM AT THE
displayed SETTINGS.
Set available auxiliary functions as
desired, such as energy level, fan speed,
multi-shelf timer, etc.
Touch THE START icon TO begin cooking
in the steam mode.
TO CHANGE THE DISPLAYED SETTINGS:
touch the area to the right of the
temperature icon.
Type in desired temperature.
Touch the green check mark key to
confirm change.
• Automatic Steaming 212°F (100°C)
• Quick Steaming 213°F to 250°F (101°C to 120°C)
• Low Temperature Steaming 85°F to 211°F (30°C to 99°C)
• The cavity set-temperature will appear in the display.
• If cooking by probe, the actual internal product
temperature will appear next to the probe icon during
operation. To change the set value for core temperature,
touch the temperature next to the probe icon and make
changes as required.
When the cooking time has expired or the desired core
temperature has been reached, an alarm will sound and
handle light will flash several times indicating the end of the
operating mode.
Touch THE red STop icon TO stop the
buzzer or open the oven door.
TO COOK BY TIME:
touch the area to the right of the
time icon.
Type in desired time or set continuous
time by Touching --:--.
Touch the green check mark key to
confirm change.
Note: To stop cooking program at any
time, Touch THE red STop icon.
CAUTION HOT
USE CAUTION WHEN OPENING THE OVEN DOOR
WHEN THE COOKING CHAMBER IS HOT TO
AVOID POSSIBLE BURNS.
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 14.
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.
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 15.
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. In addition to shorter cooking times, this combination
of steam and heat offers less product shrinkage and more
moisture retention than obtained in a convection oven.
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.
Touch the green check mark key to
confirm change.
insert probe into product.
Set available auxiliary functions as
desired, such as energy level, fan speed,
multi-shelf timer, steam injection, etc.
Combination Mode
Touch THE combination MODE icon.
Touch THE START icon TO cook AT THE
displayed SETTINGS.
TO CHANGE THE DISPLAYED SETTINGS:
touch the area to the right of the
temperature icon.
Type in desired temperature.
Touch the green check mark key to
confirm change.
• Cooking temperature range:
85°F to 575°F (30°C to 301°C)
Touch THE START icon TO begin cooking
in the steam mode.
• The cavity set-temperature will appear in the display.
• If cooking by probe, the actual internal product
temperature will appear next to the probe icon during
operation. To change the set value for core temperature,
touch the temperature next to the probe icon and make
changes as required.
When the cooking time has expired or the desired core
temperature has been reached, an alarm will sound and
handle light will flash several times indicating the end of the
operating mode.
Touch THE red STop icon TO stop the
buzzer or open the oven door.
TO COOK BY TIME:
touch the area to the right of the
time icon.
Note: To stop cooking program at any
time, Touch THE red STop icon.
Type in desired time or set continuous
time by Touching --:--.
Touch the green check mark key to
confirm change.
CAUTION HOT
USE CAUTION WHEN OPENING THE OVEN DOOR
WHEN THE COOKING CHAMBER IS HOT TO
AVOID POSSIBLE BURNS.
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 16.
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.
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.
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.
A higher cooking temperature results in heavier browning
but also results in greater product weight loss. To achieve
additional browning set humidity control into the product
procedure. Humidity control is particularly useful for adding
color to high moisture products such as chicken and other
poultry items or for additional browning of full loads and
other moist products.
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.
Food browning in the Combitherm begins at a cooking
temperature of approximately 250°F (120°C).
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 17.
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.
TO COOK BY product core TEMPERATURE:
touch the area to the right of the
probe icon.
Type in desired temperature.
Touch the green check mark key to
confirm change.
insert probe into product.
Convection Mode
Touch THE convection MODE icon.
Touch THE START icon TO cook AT THE
displayed SETTINGS.
TO CHANGE THE DISPLAYED SETTINGS:
touch the area to the right of the
temperature icon.
Type in desired temperature.
Touch the green check mark key to
confirm change.
• Cooking temperature range: 85°F to 575°F (30°C to 300°C)
TO COOK BY TIME:
touch the area to the right of the
time icon.
Type in desired time or use up and down
arrows to adjust temperature or set
continuous time by Touching --:--.
Touch the green check mark key to
confirm change.
Set available auxiliary functions as
desired, such as energy level, fan speed,
multi-shelf timer, steam injection, etc.
Touch THE START icon TO begin cooking
in the steam mode.
• The cavity set-temperature will appear in the display.
• If cooking by probe, the actual internal product
temperature will appear next to the probe icon during
operation. To change the set value for core temperature,
touch the temperature next to the probe icon and make
changes as required.
Touch steam Injection at Any Time
During Cooking. Steam will inject into the
cavity as long as the icon is touched.
When the cooking time has expired or the desired core
temperature has been reached, an alarm will sound and
handle light will flash several times indicating the end of the
operating mode.
Touch THE red STop icon TO stop the
buzzer or open the oven door.
Note: To stop cooking program at any
time, Touch THE red STop icon.
CAUTION HOT
USE CAUTION WHEN OPENING THE OVEN DOOR
WHEN THE COOKING CHAMBER IS HOT TO
AVOID POSSIBLE BURNS.
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 18.
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.
The Convection mode works best with low moisture foods or
for very moist food which require a dryer finished 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.
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.
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 19.
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.
Set available auxiliary functions as
desired, such as energy level, fan speed,
multi-shelf timer, steam injection, etc.
TO CHANGE THE DISPLAYED SETTINGS:
touch the area to the right of the
temperature icon.
Type in desired temperature.
Touch the green check mark key to
confirm change.
• Cooking or retherming temperature range:
245°F to 320°F (120°C to 160°C)
TO COOK BY TIME:
touch the area to the right of the
time icon.
Type in desired time or set continuous
time by Touching --:--.
Touch THE START icon TO begin cooking
in the steam mode.
• The cavity set-temperature will appear in the display.
• If cooking or retherming by probe, the actual internal
product temperature will appear next to the probe
icon during operation. To change the set value for core
temperature, touch the temperature next to the probe
icon and make changes as required.
Touch steam Injection at Any Time
During Cooking. Steam will inject into the
cavity as long as the icon is touched.
When the cooking time has expired or the desired core
temperature has been reached, an alarm will sound and
handle light will flash several times indicating the end of the
operating mode.
Touch THE red STop icon TO stop the
buzzer or open the oven door.
Touch the green check mark key to
confirm change.
Note: To stop cooking program at any
time, Touch THE red STop icon.
CAUTION HOT
USE CAUTION WHEN OPENING THE OVEN DOOR
WHEN THE COOKING CHAMBER IS HOT TO
AVOID POSSIBLE BURNS.
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 20.
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. Once the time has been determined and recorded
for a specific meal, the results will be consistent for future
reheating times.
HELPFUL HINTS FOR REHEATING
ON THE PLATE
• All food components on the plate should be of similar
densities and thickness.
• Arrange all food components evenly on the plate.
• Avoid excessive overlapping of product.
• Sauces must be heated and added to product after
reheating.
• A mixed variety of meals can be reheated at the same time.
à la carte RETHERMALIZATION
À la carte rethermalization is designed to take a single plate
from a refrigerated temperature to serving temperature
for immediate service. Plates are prepared in advance,
covered, and refrigerated. Preheat the Combitherm oven.
Remove plate from refrigeration and place in the oven at
275°F (135°C) for an uncovered plate or 300°F (150°C) for
a covered plate. Plates with meat components will take
more time than plates containing all vegetable components.
Follow internal temperature requirements for reheating and
allow for override time. After reheating, remove the plate
from the oven, add any sauces, garnish, and serve. This
process can be repeated as required.
For the most efficient continuous service, it is suggested that
the Combitherm oven be dedicated to the rethermalization
process during serving hours.
BANQUET RETHERMALIZATION
Banquet rethermalization is designed for high volume, full or
partial load (multiple plate) reheating.
Plates are assembled in advance, covered, and refrigerated
or loaded on the roll-in cart and refrigerated. Preheat the
Combitherm oven at 275°F (135°C) for uncovered plates
or 300°F (150°C) for covered plates. Remove plates or the
roll-in cart from refrigeration, load in the oven and set timer
as required. Follow internal temperature requirements for
reheating and allow for override time. Remove the plates or
roll-in cart from the Combitherm.
Placing our thermal blanket cover over the roll-in cart keeps
food hot for 20 to 40 minutes, depending on the type of food,
retherm temperature, and environmental factors. For longer
holding times, roll the cart into the CombiMate® companion
holding cabinet.
RETHERMALIZING PREFABRICATED AND
VACUUM-PACKED FROZEN FOODS
For bulk product rethermalization, completely defrost
product bags in walk-in cooler. DO NOT REMOVE
PRODUCT FROM THE BAG. Load thawed bags in
preheated oven and rethermalize in the Low Temperature
Steam mode until the required internal temperature is
reached. Place rethermalized bags in a preheated holding
cabinet set at 140° to 165°F (60° to 74°C) until ready
for service.
For large volume on-the-plate regeneration, defrost bags in
walk-in cooler. Open bags and plate per menu requirements
in a (maximum) 55°F (13°C) refrigerated room. Place on
Alto-Shaam roll-in cart (trolley), and roll into Combitherm
oven preheated at 275°F (135°C).
Regenerate in the Convection mode for 3 to 5 minutes.
Switch to the Retherm mode for an additional 3 minutes
or more if required. Placing our thermal blanket cover
over the roll-in cart keeps food hot for 20 to 40 minutes,
depending on the type of food, retherm temperature, and
environmental factors. For longer holding times, roll the cart
into the CombiMate® companion holding cabinet.
Plate covers must be used for on-the-plate regeneration.
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 21.
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. The Delta-T mode can
be used with both convection and combination modes,
providing a more gentle method of cooking. Browning
occurs toward the end of the cooking cycle.
PRESS ON button to power oven on.
Available in convection mode or
combination mode, touch THE desired
cooking MODE icon.
touch the area to the right of the
probe icon.
Type in desired final internal
product temperature.
Touch the green check mark key to
confirm change.
• The actual internal product temperature will appear next to
the probe icon during operation. To change the set value
for core temperature, touch the temperature next to the
probe icon and make changes as required.
Touch steam Injection at Any Time
During Cooking. Steam will inject into the
cavity as long as the icon is touched.
When the operator-set internal temperature has been
reached, an alarm will sound and handle light will flash
several times indicating the end of the operating mode.
Touch THE red STop icon TO stop the
buzzer or open the oven door.
Note: To stop cooking program at any
time, Touch THE red STop icon
note: c
alibrate the Touch
oven probe
Fill a pitcher with blended ice and water and place
inside the combi oven.
Snap probe in place at top of oven and insert
probe into the pitcher of blended ice water.
With the CT PROformance oven “ON”, touch the
“Utilities” icon on the home page.
Touch the “Settings” icon.
insert probe into product.
Touch auxiliary function delta-T icon.
Type in desired Delta-T temperature.
Touch THE START icon TO begin cooking.
Touch the “>” icon to advance to page 2 of the
Settings screen.
Touch the “probe” icon on the Settings screen.
Once the temperature reading has stabilized,
adjust setting to 32°F (0°C) using the + or - icons.
Touch the “Home” icon to return to the home
screen.
The control has now been calibrated to use the
probe at appropriate temperatures.
CAUTION HOT
USE CAUTION WHEN OPENING THE OVEN DOOR
WHEN THE COOKING CHAMBER IS HOT TO
AVOID POSSIBLE BURNS.
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 22.
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.
The recommended Touch recipes have been tested to ensure
complete product smoke penetration and full smoke flavor.
CHEF OPERATING TIP
Products such as ribs that require heavier smoke penetration
to reach full smoke flavor should remain in the oven after
cooking has been completed. Do not open the oven door.
Set the oven in the Low Temperature Steam Mode at 140° to
160°F (60° to 71°C) and allow the product to remain in the
oven for a period of one hour.
If you would like assistance, you are invited
to contact an Alto-Shaam corporate chef for
recommendations.
AVAILABLE FROM ALTO-SHAAM
WOOD CHIPS
20 pound bulk packs
the
total
weight
of
Apple WC-22543
wood chip bulk packs
may vary due to high
Hickory WC-2829
content
moisture
Cherry WC-22541
when packaged.
Sugar Maple WC-22545
NOTE: A
lways keep the oven door closed whenever
operating the smoking function.
The CT PROformance CombiSmoker can be operated
without using the smoking function. After using the oven
as a smoker, however, it is necessary to clean the oven in
order to prevent a transfer of smoke flavor to non-smoked
products. Cleaning instructions are provided in this manual.
When smoking is completed, remove smoker box from oven.
Dispose of wood chips in a fire proof waste receptacle.
caution
DO NOT OPEN THE OVEN DOOR DURING THE
SMOKING FUNCTION. The introduction of outside
air in the oven compartment may cause the wood
chips to flame.
THE USE OF IMPROPER MATERIALS FOR
THE SMOKING FUNCTION COULD RESULT IN
DAMAGE, HAZARD, EQUIPMENT FAILURE,
OR COULD REDUCE THE OVERALL LIFE
OF THE OVEN.
DO NOT USE SAWDUST FOR SMOKING.
DO NOT USE WOOD CHIPS SMALLER
THAN THUMBNAIL SIZE.
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 23.
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.
PRESS ON button to power oven on.
Cold Smoking Procedures
Touch THE desired cooking MODE icon,
convection or combination.
Touch convection cooking MODE icon.
TO CHANGE THE DISPLAYED SETTINGS:
touch the area to the right of the
temperature icon.
Type in desired temperature.
Touch the green check mark key to
confirm change.
TO COOK BY TIME:
touch the area to the right of the
time icon.
TO CHANGE THE DISPLAYED SETTINGS:
touch the cold smoking icon.
The temperature will display ------°.
TO COOK BY TIME:
touch the area to the right of the
time icon.
Type in desired time.
Type in desired time.
Touch the green check mark key to
confirm change.
Touch the green check mark key to
confirm change.
place a pan of ice on a shelf immediately
below the product.
Touch THE START icon TO begin smoking.
To activate CombiSmoke:
Touch auxiliary function smoking icon.
Touch THE START icon TO begin smoking.
CAUTION HOT
USE CAUTION WHEN OPENING THE OVEN DOOR
WHEN THE COOKING CHAMBER IS HOT TO
AVOID POSSIBLE BURNS.
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 24.
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
•Enter 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.
Start
•Enter the next cooking step (if applicable) or touch the
Cancel key to prevent entering the next step.
•Touch the Save key when all steps have been written.
Return to
previous screen
•A keypad will appear. Chose a photo or input the
name of the recipe and touch the Checkmark key.
Return to
Home Page
Write
Recipe
Utilities
Auxiliary
Function
Icons
Moisture Injection
Dehydration
Cold Smoking Feature (optional)
Delta-T
Grease Collection (optional)
Multi-Shelf Timer
Absolute Humidity Control™
CombiSmoke® Feature (optional)
Power Level
(optional PROpower shown)
Fan Speed
Note: Each recipe can have up to
10 sequential steps.
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 25.
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.
Arrow key
Arrow key
Look-up key
•Touch preprogrammed food item icon.
Frequency
Alphabetically
Last Modified
•Oven begins operating automatically.
Note: to stop cooking program at any
time, touch the red stop icon
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 26.
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.
Quick return
to professional
cooking mode
View
recipes
saved in
folders
Recipe
favorite
Saved
recipe
View
recipes
marked as
favorites
The recipe utility screen is bright red to indicate that the user is
now in edit mode.
Touch THE edit recipe icon.
Touch the ICON of the recipe to be edited.
The first cooking step of the recipe will be displayed. Change
cooking mode, temperature, time, probe temperature, and /or
any of the auxiliary functions.
Advance
to next
menu
screen
Return to
previous
recipe menu
Recipe search
by name
Recipe
utility
If an additional step needs to be added, touch
Append to add next step
Organize
recipes in
folders
Edit recipe
Change the previous step
Insert a step
Edit as necessary. When there are no further
changes to be made, touch the Save icon.
Delete recipe
Lock
selected
recipes
Saved
recipes
Mark
recipes as
favorites
Enter the name of the recipe if it is to be
changed.
Touch the green check mark key to
confirm change.
To delete saved recipes:
Touch Recipe Utility icon located at the
bottom of the recipe page.
The recipe utility screen is bright red to indicate that the user is
now in edit mode.
Touch THE delete recipe icon.
Touch the ICON of the recipe to be deleted.
The recipe will be removed from the screen.
Recipe
favorite
Advance
to next
menu
screen
Return to
previous
recipe screen
Recipe search
by name
Recipe
utility
Note: Each recipe can have up to
10 sequential steps.
( continued
on next page )
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 27.
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.
Add folder
Recipe
folder
Touch THE green check mark to confirm
the folder name.
Continue to add recipe folders as necessary.
touch the recipe utility icon to add
programmed recipes to the folder.
Named
folder
Touch the folder icon on the red
background.
Touch the named folder icon to reveal
the programmed recipe choices available.
touch each of the programmed recipes to
be added to the folder.
A small blue folder will appear on the lower left of the recipe
icon, indicating that it has been selected to be added to the
recipe folder.
Touch THE return to previous screen icon
when your choices have been completed.
Folder search
by name
Recipe
utility
Return to
previous screen
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 28.
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.
A red lock will appear at the top right of the recipe icon.
Sort Recipes
Recipe
Favorite
Saved
Recipe
Recipe
Search
Recipe
Utility
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 29.
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. Once downloaded, the
information is removed from the ovens memory. Best practice
would be to download the information every 30 days to a USB
stick. This information can then be copied to your computer.
The file format is text (.txt).
caution: The CombiOven USB port is not recommended
for use with personal hand held devices.
To access the data collected:
Utilities
Touch Utilities icon located on the
home page.
Start time
Touch THE upload/download icon.
Stop time
Touch the HaCCP USB ICON.
Highest
probe
temperature
Lowest
probe
temperature
The HACCP screen can help diagnose a problem or error code
if limited information is available.
(next steps continued on next page)
Download
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 30.
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. Try again with another flash drive device or call
Alto-Shaam Service.
When the data has made a successful transfer to the UB
drive, the screen will change. See below.
Confirm
Touch the green check mark key to
complete the process.
Remove the USB stick and replace the cap on the
USB port on the oven.
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 31.
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.
•
A high-power fan captures all steam and fumes from the
oven cavity into the hood intake and out the back surface
exhaust vent, trapping grease as the air moves through
the filter system.
•
As fumes and vapors are circulated through the hood,
condensed steam drains from a drain at the rear of the
hood.
•
An activated charcoal filter cleans the air before venting it
out the top of the hood.
•
CombihoodPLUS™ performance is “smart”; engaging
the fan during the last minute of the cook mode which
provides quiet operation and consumes less power.
CONDENSATE DRAIN
A ventless hood condensate
drain line to the floor drain must
be installed. The 1/2" barbed
connection is found at the back
of the hood. The drain line must
always be a positive gradient away
from the Combitherm oven.
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 32.
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. 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):
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 at the end of a
cooking cycle.
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 33.
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.
• Screw Grease Collection Hose
Assembly on to collection container
until snug.
28-1/2" (724mm)
Vent Cap
Grease
Collection
Container
11-3/16" (284mm)
10-1/2" (267mm)
• Turn ball valve handle to the on
Recommended
Capacity
• Grease Collection container has
a 5 gallon
liter) capacity and
22-3/16"(19
(563mm)
holds approximately 3 full loads of
poultry grease.
• It is suggested to change the
container when material reaches the
fill line on the bottle or at 4 gallons
to avoid hot grease overflow.
position.
Container
Fill Cap
• If this auxiliary function has been
chosen while setting your cooking
mode, the automatic grease collection
system is electronically activated
during the cooking process [ patent
pending ]. It is designed to save labor
and provide greater employee safety
by eliminating the need to handle hot
grease in shallow pans.
Optional
Mobile
Grease
Collection
Cart
20-1/4" (514mm)
33-1/4" (845mm)
37" (940mm)
OPERATING INSTRUCTIONS
• Turn the ball valve handle to the
OFF position.
• The ball valve handle must be in the
OFF position when changing the
collection container.
• Unscrew the 3-3/8"
container
fill cap.
(86mm)
• Using a new container, screw Grease
Collection
Hose Assembly on to
5014542
collection container until snug.
• Turn ball valve handle to the on
position.
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 34.
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.
• Wearing
protective rubber
gloves and eye wear, remove cap
from liquid oven cleaner bottle.
Pull out the Cleaner Cap and
Tubing Assembly from the back of
the unit screw on to liquid oven
cleaner bottle.
•
Combitherm liquid oven cleaner
jugs are quickly and easily
replaced.
•
Combitherm liquid oven cleaner
is automatically pumped through
the system, saving labor and
providing greater employee safety
by eliminating the need to handle
caustic cleaning liquids each day.
dangER
PROTECTIVE EYE WEAR MUST BE WORN
WHEN USING LIQUID OVEN CLEANER.
dangER
RUBBER GLOVES MUST BE WORN WHEN
USING LIQUID OVEN CLEANER.
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 35.
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
minutes
--
Dinner Rolls
350°F
(177°C)
350°F
(177°C)
10
minutes
--
French Bread
350°F
(177°C)
350°F
(177°C)
16
minutes
--
Fruit Pie
350°F
(177°C)
350°F
(177°C)
50
minutes
--
Muffins
325°F
(163°C)
325°F
(163°C)
20
minutes
--
Croissants
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 • 36.
power
level
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)
325°F
(163°C)
20
minutes
--
Par-baked
Baguette
(Frozen)
Proofing
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 • 37.
power
level
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 minute
--
Step 2
--
375°F
(191°C)
9
minutes
--
Hamburger
Patties Frozen
350°F
(177°C)
350°F
(177°C)
12
minutes
--
Hamburger
Patties Precooked &
Grilled
350°F
(177°C)
350°F
(177°C)
6
minutes
--
Hamburger
Patties Thawed
350°F
(177°C)
350°F
(177°C)
5
minutes
--
Mini Pizza
5"
350°F
(177°C)
350°F
(177°C)
10
minutes
--
Pizza - Fresh
575°F
(301°C)
550°F
(288°C)
3
minutes
30
seconds
--
French Fries Frozen - 1/2"
crinkle cut
--
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 • 38.
power
level
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.
power
level
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
minutes
Cold Smoked
Shrimp Pre-cooked
Shrimp Frozen
--
--
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 • 40.
power
level
OFF
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 Core Temp
--
Combi
Delta-T
125°F
(52°C)
Probe
130°F
(54°C)
--
Meat Loaf by
Core Temp
275°F
(135°C)
275°F
(135°C)
Probe
155°F
(68°C)
--
Pork - Back
Ribs - Raw
250°F
(121°C)
250°F 1 hour 15
(121°C) minutes
Step 1
250°F
(121°C)
250°F 1 hour 15
(121°C) minutes
Step 2
--
160°F
(71°C)
Continuous
OFF
300°F
(149°C)
300°F
(149°C)
Probe
150°F
(66°C)
--
Pork - Back
Ribs Smoked
Pork - Loin by Core Temp
--
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 • 41.
power
level
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% 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 • 42.
power
level
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
--
Pasta Linguine or
Spaghetti
212°F
(100°C)
212°F
(100°C)
20
minutes
--
Rice
212°F
(100°C)
212°F
(100°C)
23
minutes
--
Tamales
212°F
(100°C)
212°F
(100°C)
30
minutes
--
Eggs Sous Vide
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 • 43.
power
level
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)
--
Chicken
- Whole
Roasted (half
load)
400°F
(204°C)
400°F
(204°C)
Probe
175°F
(79°C)
--
Step 1
--
34°F
(1°C)
15
minutes
Step 2
--
400°F
(204°C)
Probe
175°F
(79°C)
OFF
Step 1
250°F
(121°C)
250°F
(121°C)
15
minutes
--
Step 2
--
300°F
(149°C)
10
minutes
--
--
300°F
(149°C)
Probe
175°F
(79°C)
--
Chicken Patties
Chicken Whole
Smoked
Duck Whole by Core Temp
Step 3
--
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 • 44.
power
level
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% 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 • 45.
power
level
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
(246°C)
4
minutes
Step 2
--
430°F
(221°C)
5
minutes
212°F
(100°C)
212°F
(100°C)
14
minutes
--
300°F
(149°C)
220°F
(104°C)
8
minutes
--
575°F
(301°C)
550°F
(288°C)
10
minutes
--
Cauliflower Roasted
Corn-on-theCob - Fresh
Frozen
Vegetables
Mushrooms
- button roasted
Toss with
oil - place
on sheet
pan
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 • 46.
power
level
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.
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 47.
power
level
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.
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 48.
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. 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.
Eyes: Flush with water for 15 minutes. See a
physician immediately.
precautions:
Inhalation: If difficulty in breathing occurs, leave area
immediately and do not return until dust is settled. If
irritation persists, see a physician.
- Do not take internally.
- Avoid contact with eyes and skin.
Ingestion: Drink large quantities of milk or water. Do
not induce vomiting. See a physician immediately.
- Use rubber gloves when using this product.
- Wash hands thoroughly after handling.
- Avoid mixing with strong, concentrated acids.
tablet will begin to dissolve onto skin if
handled with damp or wet hands.
Part Number CE-36354 Water Soluble Tablets, 18 grams 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.
• Tablet 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 and oven interior.
• 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.
• Tear open or cut open the plastic wrap surrounding the cleaning tablets.
• Remove tablets from the packaging and insert the appropriate number of
cleaning tablets directly into the oven cavity drain.
• 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
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 49.
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. 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 oven bottom and
DRAIN SCREEN BEFORE IT ENTERS THE DRAIN
SYSTEM.
The routine removal of solids from the drain screen will help
prevent blockage.
USE THE AUTHORIZED COMBITHERM OVEN
CLEANER ONLY.
The use of unauthorized cleaning agents may discolor or
harm the interior surfaces of the oven.
When smoking is completed, remove smoker box
from oven. Dispose of wood chips in a fire proof
waste receptacle.
ROUTINELY CLEAN DOOR HINGES.
Open oven door to relieve tension. Clean all parts of
the hinge.
On a monthly basis,
decalcify or descale
the oven.
Using the Scale Free cleaner,
CE-27889, place 7 ounces of the
product in the drain. Run a HeavyDuty cleaning cycle. After the
cleaning cycle has been completed,
use the hand shower to spray down
the oven interior. Swing open the
interior fan guard and spray down
the area behind the panel. Direct a
stream of water down the interior
drain cover to thoroughly rinse
the cleaner out of the oven. After the oven interior has been
sprayed down, run a RINSE cleaning cycle.
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
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 50.
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.
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.
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 51.
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.
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.
5. Allow trolley to air dry.
As an alternative, trolleys can be cleaned while inside the
oven. Allow the trolley to remain in the oven through
the heavy-duty PLUS cleaning cycle, followed by steps 2
through 5.
MONTHLY CLEANING
1. Spray Head
2. Water Intake Filters
3. Drain Pipe
4. Decalcify (descale) Oven
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.
4. Allow probe, probe prongs, and cable to air dry in the
probe holding bracket.
TREATED WATER
UNTREATED WATER
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. Remove food trolley to a cart wash area. Trolleys may
be cleaned using any mild cleaning detergent and warm
water.
2. Hand wipe all framing, slides, drip pan, and base.
Thoroughly clean debris from the casters. A spray hose
can be used for easier cart cleaning.
3. Remove detergent solution with warm water.
4. Wipe or spray with a sanitizing solution designed for use
on metal and vinyl food contact surfaces.
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
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 52.
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.
Remove the smoker tray and any solid wastes from the drain
screen and oven interior to prevent blockage.
Rinse
Heavy-duty PLUS
Light
Heavy-duty
Note: If a power outage were to occur during any
of the cleaning cycles, the oven will begin a
six (6) minute forced-rinse cycle.
Number
of tablets
to use
Note: Be sure the water is turned on.
Touch the Cleaning icon found on the home screen.
If oven is too hot to proceed, the Oven Too Hot warning
screen will appear. Open the oven door to allow the oven to
cool below 150°F (66°C). When the oven is finished cooling,
begin the cleaning procedure again.
Cleaning
time
needed
Return to
previous
screen
Begin
cleaning
cycle
Note: If the oven is equipped with the
optional grease collection system,
3 cleaning levels are available.
Drain
cover
screen
Select Rinse, Light, Normal, Heavy-duty, or
Heavy-duty PLUS cleaning level.
•Wearing rubber gloves, remove oven interior drain cover
screen.
•Tear open or cut open the plastic wrap surrounding the
cleaning tablets.
•Remove tablets from the packaging. Discard packaging.
Insert the appropriate number of CombiClean®
CombiTabs™ directly into the oven cavity drain or spray
CombiClean liquid cleaner inside the oven.
•Replace drain screen and close oven door.
Touch the green check mark key to begin the
cleaning cycle.
ven beeps when it is done cleaning. Leave
O
door slightly ajar when cleaning is finished.
Drain
opening
Wear
rubber
gloves
Note: A
ll tablets should be placed inside the
drain as best as possible and drain screen
replaced before starting the cleaning
cycle. Tablets placed on top of the drain
or placed on the bottom of the oven will
not dissolve properly and will cause the
oven interior to deteriorate.
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 53.
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. 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.
— 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.
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
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 54.
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.
E11
convection temperature
high
in combination program,
cavity temperature n6 is
measuring in excess of 572ºf
(300ºc) for a minimum of 25
seconds
— check wiring to all components mentioned
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,
cavity temperature n6 is
measuring in excess of 572ºf
(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
— check wiring to all components mentioned
below.
— steam element contactor locked/on.
— b4 boiler temperature probe is defective.
— b4 probe wires connected backwards
— Water level probe has calcium build up.
E15
condensor temperature
high
condensor water
temperature is more than
212ºf (100ºc) for more than
180 seconds, detected by b3
probe
— Water supply is shut off.
— check wiring to all components mentioned
below.
— b3 condensor temperature probe is defective.
— b3 condensor probe wires connected backwards
— single water solenoid valve defective (y2).
— Relay board, high voltage, defective.
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
continued on next page
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 55.
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.
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
detected by n8 probe is
more than 266°f (130°c) for
more than 25 seconds, or has
reached 275°f (135°c).
— calcium build up in boiler.
— check wiring to all components mentioned
below.
— steam element contactor locked/on.
— 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.
— Relay board, high voltage, 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 supply is shut off.
— low water pressure.
— Water injection pipe, calcium build up.
— Water flow valve defect or calcium build up.
— double water solenoid valve defective (y1).
— Relay board, high voltage, defective.
in combination program,
cavity temperature n6 is
measuring in excess of 520ºf
(270ºc), for more than 60
seconds.
Possible Cause
in Retherm program, cavity
temperature n6 is measuring
in excess of 395ºf (200ºc),
for more than 60 seconds.
in cleaning program, cavity
temperature n6 is measuring
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
b4 probe shorted to ground
— defective or miswired probe.
E42
b5 fault
b5 probe shorted to ground
— defective or miswired probe.
E43
n6 fault
n6 probe shorted to ground
— defective or miswired probe.
E44
n8 fault
n8 probe shorted to ground
— defective or miswired probe.
E45
b10 fault
b10 probe shorted to ground
— defective or miswired probe.
continued on next page
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 56.
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.
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.
— if lEd on motor control flashes, see error codes
for motor control.
— motor or fan wheel locked.
— fan wheel damaged.
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.
— if lEd on motor control flashes, see error codes
for motor control.
— motor or fan wheel locked.
— fan wheel damaged.
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.
— Water supply is shut off.
— low water pressure.
— flow switch is dirty or defective.
— double water solenoid valve defective (y3).
— Relay board, high voltage, 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.
continued on next page
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 57.
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).
— 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 is shut off.
— 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.
continued on next page
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 58.
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.
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.
E200
the sd card has been
detected to be larger than
2gb in size.
the sd card inserted is larger
than 2gb in size.
— sd card is larger than 2gb in size. contact
service to order replacement sd card.
see motor control error chart on next page
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 59.
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.
Temperature sensor in the power unit is more than
199°F (93°C)
Current Peak
LED flashing sequence, with 4 flashes per period.
Blocked motor, detected by current peak monitoring
from 900 rpm rotating field
Overcurrent
LED flashing sequence, with 5 flashes per period.
Intermediate circuit current exceeds 4.0 A
Short-circuit
LED flashing sequence, with 6 flashes per period.
Release of interrupt at intermediate circuit current
larger than 53 A
Power on
LED flashing sequence, with 7 flashes per period.
Effective mains voltage does not correspond to
jumper setting 115V/230V
Watchdog
LED flashing sequence, with 8 flashes per period.
Watchdog of the microcontroller released, program
crash
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 60.
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
COMBITHERM® CT PROFORMANCE™ SERIES • STEP-BY-STEP PROCEDURES • MN-35948 • 61.
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 PROFORMANCE™
SERIES • STEP-BY-STEP
PROCEDURES
• MN-35948U.S.A.
• 62. ONLY
www.alto-shaam.com
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.
Toll Free Phone 800-558-8744
Phone 1-262-251-3800
Alto-Shaam Canada
Concord, Ontario Canada
Toll Free Phone 866-577-4484
Phone 905-660-6781
Alto-Shaam France, L.L.C.
Aix en Provence, France
Phone +33(0)4-88-78-21-73
Alto-Shaam Asia
Shanghai, China
Phone +86-21-6173 0336
400-611 6908
Alto-Shaam Central & South America
Miami, FL USA
Phone 1-954-655 5727
Alto-Shaam GmbH
Bochum, Germany
Phone +49(0)234-298798-0
www.alto-shaam.com
Printed
in the
U.S.A.
|
800-558-8744
|
Alto-Shaam Russia
Moscow, Russia
Phone +7-903-793-2331
262-251-3800
MN-35948 • R e v 6 • 09/14
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