Operating instructions | Alto-Shaam 4.10CCi Oven User Manual

Combitherm®
Combination Oven/Steamer
4.10esi
4.10esiVH
4.10CCi
CombiOven
shown with ExpressTouch control
step by step
cooking guide and
Operation manual
W164 N9221 Water Street • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 USA
PHONE: 262.251.3800 • 800.558.8744 USA / CANADA
FAX: 262.251.7067 • 800.329.8744 U . S . A .
www .alto-shaam .com
printed in u.s.a.
ONLY
MN-29806 • Rev 0 • 06/13
INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . 1
SAFETY PRECAUTIONS. . . . . . . . . . . . . . . . . . . 3
EXPRESSTOUCH™ OPERATING INSTRUCTIONS
START-UP PROCEDURES. . . . . . . . . . . . . . . . . . 4
MAIN MENU SCREEN . . . . . . . . . . . . . . . . . . . . 4
SETTINGS SCREEN . . . . . . . . . . . . . . . . . . . . . . . 5
UPLOAD/DOWNLOAD SCREEN. . . . . . . . . . . 6
COOKING MODE SCREEN . . . . . . . . . . . . . . . . 7
FACTORY DEFAULT SETTINGS . . . . . . . . . . . . 9
OPERATION MODES
Steam. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Combination . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Convection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Retherm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Broiling Element. . . . . . . . . . . . . . . . . . . . . . . . 18
Core Temperature Probe . . . . . . . . . . . . . . . . . 19
Calibrating ExpressTouch Probe. . . . . . . . . . . 19
Core Temperature - Delta-T . . . . . . . . . . . . . . 20
CombiSmoker Procedures. . . . . . . . . . . . . . . . 21
Ventless Hood Procedures. . . . . . . . . . . . . . . . 23
AUXILIARY FUNCTIONS
Preheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Gold-n-Brown™ . . . . . . . . . . . . . . . . . . . . . . . . 24
Oven Cool-Down Feature . . . . . . . . . . . . . . . . 24
Reduced Fan Speed. . . . . . . . . . . . . . . . . . . . . . 25
Reduced Power. . . . . . . . . . . . . . . . . . . . . . . . . 25
Multi-shelf Timer. . . . . . . . . . . . . . . . . . . . . . . 25
Steam Injection . . . . . . . . . . . . . . . . . . . . . . . . . 25
PREPROGRAMMED RECIPES
Using Preprogrammed Recipes . . . . . . . . . . . 26
Recipe Programming . . . . . . . . . . . . . . . . . . . . 27
Bakery Recipes. . . . . . . . . . . . . . . . . . . . . . . . . . 28
Convenience Product Recipes. . . . . . . . . . . . . 29
Fish & Seafood Recipes . . . . . . . . . . . . . . . . . . 31
Meat Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
Miscellaneous Recipes. . . . . . . . . . . . . . . . . . . 34
Poultry Recipes. . . . . . . . . . . . . . . . . . . . . . . . . 35
Vegetable Recipes. . . . . . . . . . . . . . . . . . . . . . . 36
HACCP ACCESS. . . . . . . . . . . . . . . . . . . . . . . . . 38
SIMPLE CONTROL OPERATING INSTRUCTIONS
CONTROL PANEL IDENTIFICATION . . . . . . 39
Oven Cool Down Process. . . . . . . . . . . . . . . . . . 39
Fahrenheit or Celsius Format. . . . . . . . . . . . . . . 39
Operating Instructions . . . . . . . . . . . . . . . . . . . . 40
CLEANING & MAINTENANCE
Cleaning Agents. . . . . . . . . . . . . . . . . . . . . . . . . .
Precautions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
First Aid. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Preventive Maintenance. . . . . . . . . . . . . . . . . . .
Protecting Stainless Steel Surfaces. . . . . . . . . . .
Daily Gasket Cleaning. . . . . . . . . . . . . . . . . . . . .
Probe Usage and Cleaning. . . . . . . . . . . . . . . . .
Daily Oven Cleaning. . . . . . . . . . . . . . . . . . . . . .
Monthly Cleaning . . . . . . . . . . . . . . . . . . . . . . . .
Ventless Hood Filters. . . . . . . . . . . . . . . . . . . . . .
ExpressTouch with CombiClean®. . . . . . . . . . .
Simple Control with CombiClean® . . . . . . . . .
Cleaning without CombiClean®. . . . . . . . . . . .
41
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41
42
43
44
44
44
44
45
46
47
48
TROUBLE SHOOTING
Emergency Operation Mode . . . . . . . . . . . . . . . 49
Error Codes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
E x p r e s s T o u c Ihn t
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Ecosmart® technology
The Alto-Shaam CT Express Combitherm
combination oven/steamer employs
Ecosmart operating efficiencies in the
design and application of all operating
and programming functions. Ecosmart
operational characteristics include the use of a
water barrier to close the oven compartment to the
outside air. While maintaining a non-pressurized
atmosphere, the primary purpose of the Ecosmart
system is to prevent the steam and heat generated
within the oven compartment from freely escaping
to the outside.
The Ecosmart design displaces the air within the
cooking compartment and achieves a higher level
of steam saturation that offers quick-steaming at
temperatures above 212°F (100°C).
This guide is provided as an operational aid with
step-by-step instructions of the basic functions of
the Combitherm oven, along with the many other
additional features of the control.
simple control
The Combitherm Simple control features a simple, push button
control that commands all the oven functions. Whether you cook by
time, or cook using the optional product probe, rest assured you will
be able to bake, roast, steam, poach, grill, broil, proof, braise and oven
fry with confidence.
Steam Mode
Combination Mode
LED display - Easy to read display indicates temperature settings,
time remaining, and various instructions.
Convection Mode
CT Express step by step operation MANUAL •
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expresstouch™ control
The Combitherm ExpressTouch control features a simple,
graphics-based control panel that commands all the
oven functions. Access up to 250 of your titled recipes.
Manual cooking by time and temperature also are
easily accomplished.
Intuitive interface - The Alto-Shaam ExpressTouch 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 up to
250 of your titled recipes. The
CT Express with ExpressTouch also
comes standard with more than
100 pre-programmed recipes
covering most commonly prepared
food items.
HACCP data access (option) The CT Express with ExpressTouch
offers a downloadable
HACCP function.
Six levels of Gold-n-Brown™ - Six precise and consistent
browning levels are standard with the ExpressTouch. The
exclusive Gold-n-Brown feature gives the operator the
ability to achieve the ideal cooking environment for the
ideal finish.
Superior baking - The two-speed fan provides consistent
baking results. A moisture injection feature provides
perfect sheen and crust on breads and pastry items.
Steam Mode
Combination Mode
Convection Mode
Broiler MODE
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
ExpressTouch system includes
on-board diagnostic functionality
with results displayed right on the
touch screen.
Reduced energy setting ExpressTouch features
an interactive control display with
reduced energy setting.
Retherm Mode
Powerful tool - The ExpressTouch control plays an important
part in our continuous improvement process. New features
and abilities can be uploaded to your oven as they become
available. Visit our website’s download link at:
download
link
http://alto-shaam.sites.hubspot.com/expresstouch-software
Or simply call our Service Department for assistance.
CT Express step by step operation MANUAL •
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important safety precautions
note: A
utomatic steam venting is a standard safety
feature built into all Combitherm oven models.
This feature vents all steam from the oven
compartment immediately before cooking time
expires or set probe temperature is reached.
This function is provided in all programmed
and timed production when operating in any
Steam, Combination, Convection, and Retherm
cooking mode. 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.
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
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
CAUTION
LA-22026
HOT STEAM CAUSES BURNS
rotate the door handle to the first open
rotation position only. Wait until THE
steam is VENTED before fully opening the
door.
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN
IN OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
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).
LA-22026
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.
CT Express step by step operation MANUAL •
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E x p r e s s T o u c h OP E R A T I N G I N S T RUC T I O N S
start-up procedures
When the oven is powered on, the ExpressTouch 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.
Main Menu screen
leaning Mode (optional)
C
Four (4) cleaning levels are available:
rinse, light, normal, and heavy-duty cleaning.
ownload/Upload Files and
D
HACCP Access (optional)
Download all preprogrammed recipes (factory
default and user-programmed) and HACCP data to a
USB memory stick.
ettings
S
Change factory default settings. See next page for
more information.
ervice Mode (password protected)
S
This mode is only available to qualified
service technicians.
CT Express step by step operation MANUAL •
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E x p r e s s T o u c h OP E R A T I N G I N S T RUC T I O N S
settings screen
°F
7
ahrenheit or Celsius Function - Choose
F
°F
temperature format.
°C
170
Note: After choosing your format, return
°C to10
the Main Menu screen and then Press Oven
Power switch off.
S
T
S
°F
°C7
°C
10
ulti-shelf Timer Number
M
of Shelves °F
7
°F
7
Choose the default number of items in°Fthe oven
7
°C
to be used by the multi-shelf
timer.
1
0
°C
10
7
°F
S
100%
T
100%
10
S
M
T
W
T
F
S
1
2
3
4
5
6
7
8
9 12 10
11 12 13 14 15 16 17
18 19 20 21 22
9 23 24
25 26 27 28 29 30 31
°C
T
efault Memo - Revert time/temperature
D
setting to factory defaults when switching
modes or keep the last user setting.
100%
T
3
S
T
M
T
W
T
F
W
T
F
S
M
T
W
T
F
3
S
ouchscreen Brightness - Adjust brightness
T
of display screen.
T
3
6
S
M
T
W
T
F
ock/Unlock Recipes - Password protect
L
preprogrammed recipes.
S
1
2
3
4
5
6
7
8
9 12 10
11 12 13 14 15 16 17
18 19 20 21 22
9 23 24
25 26 27 28 29 30 31
100%
T
3
6
S
100%
T
M
T
W
T
F
S
1
2
3
4
5
6
7
8
9 12 10
11 12 13 14 15 16 17
18 19 20 21 22
9 23 24
25 26 27 28 29 30 31
6
3
et/Change Date & Time - Set or change oven
S
time and date settings.
Calibrate Product Probe (optional)
T
W
T
F
S
1
2
3
S 4 M 5 T 6 W 7 T 8 F 9 12
S 10
11 12 13 14 1 15 2 16 3 17
231024
9 9 12
4 18 5 19 6 20 7 21 8 22
1125122613271428152916301731
10
M
1
2
3
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8
9 12 10
11 12 13 14 15 16 17
18 19 20 21 22
9 23 24
25 26 27 28 29 30 31
100%
18 19 20 21 22
9 23 24
6
25 26 27 28 29 30 31
6
3
3
oftware update - Upload new control software
S
to the oven using a USB drive.
S
100%
T
M
T
W
T
F
S
1
2
3
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9 12 10
11 12 13 14 15 16 17
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25 26 27 28 29 30 31
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6
6
100%
T
6
anguage Choice - English, Spanish,
L
°F Mandarin,
7
°C
10
French, German, Korean and Russian are
°C
10
available.
M
1
2
3
4
5
6
7
8
9 12 10
11 12 13 14 15 16 17
18 19 20 21 22
9 23 24
25 26 27 28 29 30 31
100%
7
°F
ound/Alarm Settings - Change alarm sounds
S
and volume.
S
1
2
3
4
5
6
7
8
9 12 10
11 12 13 14 15 16 17
18 19 20 21 22
9 23 24
25 26 27 28 29 30 31
6
3
eturn to Previous Screen - Return to previous
R
screen when finished adjusting s ettings.
CT Express step by step operation MANUAL •
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E x p r e s s T o u c h OP E R A T I N G I N S T RUC T I O N S
upload/download screen
HACCP
download
recipes
upload
recipes
go to
Previous
Screen
download
haccp info
Add all
recipes
ownload Recipes
D
Copy all recipes from USB memory stick
to oven. This will replace and overwrite
existing recipes.
pload Recipes
U
Copy all recipes from oven control to USB
memory stick.
dd All Recipes
A
Copy all recipes from USB memory stick to the
oven control. This will add the recipes to the
beginning of the existing recipe list.
ACCP Data (optional)
H
Download data to a USB drive for review in a
.txt file format.
HACCP
CT Express step by step operation MANUAL •
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E x p r e s s T o u c h OP E R A T I N G I N S T RUC T I O N S
cooking mode screen
Temperature
Steam
mode
Time
Multi-shelf
timer
345°F
1:43 45
225°F
combination
mode
Convection
mode
broiler
mode
(Optional)
Delayed
start timer
Cleaning
reduced
Power mode
add recipe
gold-n-brown
mode
find recipe
Smoker Mode
(Optional)
retherm
mode
core
Temperature
(optional)
fan speed
preheat
start
cool
down
CT Express step by step operation MANUAL •
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go to
Previous
Screen
E x p r e s s T o u c h OP E R A T I N G I N S T RUC T I O N S
cooking mode screen IDENTIFICATION
main menu Icons
Power ON key
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).
Temperature
Used to set the required cooking temperature, to recall
the set cooking temperature, or to check the actual
oven temperature.
Time
Used to set the required cooking time or recall the set
cooking time.
Power OFF key
Press once to initiate power shut down sequence to the
Core Temperature (optional)
oven. Note: Oven will not shut down during a cooking
Used345°F
to set the required internal product temperature,
cycle. You may need to press harder due to the material
to recall the internal product temperature set by the
thickness. Firmly press and hold the OFF key for 10
1:43or45to display the current internal temperature of
operator,
seconds to power down the oven ONLY IF the control has
the
product.
locked and is unresponsive.
345°F 225°F
6
5
6
4
3
5
1:43 45 Preheat Mode
Steam Mode
5
225°FPreheats the oven cavity to a temperature set by user.
The oven will operate in the steam mode at a temperature
range of 85°F to 250°F 45
(30°C to 121°C).
4
Cool Down Mode
•A
utomatic steaming at 212°F (100°C)
3
Lowers temperature of the oven cavity at an accelerated
factory-set default.
pace to temperature set by user.
• Quick steaming between 213°F and 250°F (101°C
2
and 121°C).
• Low temperature steaming between 85°F and1 211°F
Delayed Start Time
6
345°F
(29°C and 99°C).
Quick and simple way to begin preheating your oven
45
1:43
5
while you’re away, and ready to go when you are.
Combination Mode
225°F
45
6
4
Selection key for cooking with a combination of steam
Start/Stop
and convection heat. Can be set between 212°F to 485°F
Initiates all cooking mode functions and programmed
5
3
(100°C and 252°C).
procedures stored in memory. Stops an activated cooking
6
45
4
2
mode or programmed procedure currently in progress.
5
Convection Mode
6
3
1
Selection key for convection
cooking without steam
at a
45
4
temperature range of 85°F to 485°F (29°C to 252°C).5 2
345°F
1:43
225°F
6
4
3
2
1
6
345°F
1:43
345°F
225°F
1:43
345°F
225°F
1:43
345°F
225°F
1:43 45
5
4
3
2
1
3
4
1
Broiler Mode (optional)
2
Quickly and efficiently toast or broil sandwiches, nachos,
3
soups, and desserts with the top shelf broiling element.
1
225°F
2
Retherm Mode
1
Food rethermalization or reheating mode will operate
with automatic steam injection at a temperature range of
245°F to 320°F (120°C to 160°C).
CT Express step by step operation MANUAL •
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2
1
°F
3F45
F5
°F
°F
5°F
6
6
345°F
45
E x p r e s s T o u c1:43
h OP
E R A T I N G I N S T RUC T I O N S
auxiliary function Icons 225°F
5
6
4
5
6
3
4
5
5
4
6
3
6
Find Recipe
Access a menu list 2of all stored cooking programs.
6
5
Reduced Power Mode
56
2
4
5
6 3
Used to reduce
kitchen4 power peaks and
energy consumption.
345°F345°F
1:43 45
345°F
45
1:43
Mode
F4545 Gold-N-Brown
225°F
This indicator will illuminate when
the browning
45
1:43
225°F
function
is
set
by
the
operator
in
a
timed
or
programmed
43
F 45 cooking cycle in any mode. Level225°F
1 provides least amount
°F
of browning, level 6 the most.
345°F
5°F Fan Speed
1:43sets45
This indicator will illuminate whenever the operator
a reduced fan speed to protect products affected by high225°F
velocity air movement.
1
5
3
2
4
63
4
45
6
52
2
1
3
3
34
5
2
23
4
1
12
3
1
2
41
6
2
1
3
5
1
2
4
1
63
52
Return to Previous Menu
1
41
Add Recipe
3
Used to create, change,
duplicate, and delete
programmed menus.
6
6
1
Multi-shelf Timer
Use separate
timers5 for one or more shelves in the oven
56
compartment (only visible in time mode).
4
45
Steam Injection
(not shown on illustration)
3
34
Press to add
moisture in any cooking mode. Steam will
inject into the cavity
as long as the icon is touched.
2
23
6
Delta-T Core Temperature
(optional) - only visible
1
in certain1 2modes Cook5 by probe. Mode automatically
adjusts cooking temperature in proportion to the internal
4
1
temperature
of the product.
3
Smoking Mode (optional) - only visible in
2
convection mode or combination
mode. This indicator
will illuminate when the smoking function is set by the
1
operator in a timer, probe
or programmed cooking cycle.
2
1
ExpressTouch 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
(175°C)
160°F
(70°C)
30 minutes
Broiler/Finishing (optional)
____F
N/A
—— : ——
Retherm (available on
ExpressTouch only)
275°F
(135°C)
160°F
(70°C)
5 minutes
CT Express step by step operation MANUAL •
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E x p r e s s T o u c h OP E R A T I N G I N S T RUC T I O N S
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.
Touch the STEAM MODE icon.
TOUCH THE START icon TO STEAM AT THE
displayed SETTINGS.
TO CHANGE THE DISPLAYED SETTINGS:
touch the displayed temperature.
The cooking temperature will appear at the top of
the temperature selection window. Type in desired
temperature or use up and down arrows to adjust
temperature. When finished, touch the green check mark
key
to confirm change.
• Automatic Steaming 212°F (100°C)
•Q
uick Steaming 213°F to 250°F (101°C to 121°C)
•L
ow Temperature Steaming 85°F to 211°F (29°C to 99°C)
TO COOK BY TIME:
touch the displayed time.
The previously set core temperature or oven control
default setting will appear highlighted within the oven
display. Touch the displayed core temperature. The
internal product core temperature will appear at the top
of the temperature selection window. Type in desired
internal product core temperature or use up and down
arrows to adjust temperature. When finished, touch the
green check mark key
to confirm change.
ttach removable probe before activating core
A
temperature function, and insert into product.
OUCH THE green START arrow icon TO
T
BEGIN COOKING IN 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
icon during
operation. To change the set value for core temperature,
touch the temperature next to the
icon and make
changes as required.
When the cooking time has expired or the desired core
temperature has been reached, an alarm will sound
indicating the end of the operating mode.
• To stop the alarm, touch the red stop icon
the oven door.
or open
To stop cooking program at any time,
press red Stop icon.
The cooking time will appear at the top the time selection
window. Type in desired time period or use up and down
arrows to adjust time. When finished, touch the green
check mark key to confirm change.
Or, to set Continuous Operation mode, touch the --:-icon and
touch the green check mark key
to confirm.
TO COOK BY product core TEMPERATURE:
touch the probe icon.
CT Express step by step operation MANUAL •
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E x p r e s s T o u c h OP E R A T I N G I N S T RUC T I O N S
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.
STEAM
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.
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.
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.
LOW TEMP STEAM
High temperature steaming is
suitable for hearty, root-type
vegetables such as potatoes, turnips,
carrots, and cabbage.
The low temperature steam mode
will function whenever the oven
compartment temperature is below
212°F (100°C).
High temperature steaming
provides a cooking time which is
approximately 10-percent shorter
than the regular steam mode
temperature of 212°F (100°C).
It will take longer to steam products
using the low temperature
steam mode.
Set the steam cooking temperature
between 221°F (105°C) and 230°F
(110°C) for small loads and between
230°F (110°C) and 250°F (121°C) for
full loads.
Steaming sausages in low
temperature steam prevents cracked
or peeling skins.
Use low temperature steam for
delicate foods such as shrimp, fish,
seafood, and crème caramel.
For best results, low temperature
steam all delicate food items at a
temperature of 210°F (99°C)
or below.
CT Express step by step operation MANUAL •
11
E x p r e s s T o u c h OP E R A T I N G I N S T RUC T I O N S
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
standard convection oven.
PRESS ON button to power oven on.
TOUCH THE combination MODE icon.
The last set values or oven control default setting for
temperature and time will appear in the display.
TOUCH THE START icon TO cook AT THE
displayed SETTINGS.
TO CHANGE THE DISPLAYED SETTINGS:
345°F
The cooking temperature will appear
at the
45 top of
1:43
the temperature selection window. Type in desired
temperature or use up and down225°F
arrows to adjust
touch the displayed temperature.
temperature. When finished, touch the green check mark
key
to confirm change.
• Cooking temperature range: 212 to 485 °F (100 to 252°C)
TO COOK BY TIME:
touch the displayed time.
The cooking time will appear at the top the time selection
window. Type in desired time period or use up and down
arrows to adjust time. When finished, touch the green
to confirm change.
check mark key
TO COOK BY product core TEMPERATURE:
touch the probe icon.
The previously set core temperature or oven control
default setting will appear highlighted within the oven
display. Touch the displayed core temperature. The
internal product core temperature will appear at the top
of the temperature selection window. Type in desired
internal product core temperature or use up and down
arrows to adjust temperature. When finished, touch the
to confirm change.
green check mark key
ttach removable probe before activating core
A
temperature function, and insert into product.
OUCH THE green START arrow icon TO
T
BEGIN COOKING IN COMBINATION MODE.
• The temperature and remaining cooking time will
appear in the display.
• If cooking by probe, the actual internal product
temperature will appear next to the
icon during
operation.
To change the set value for core temperature,
6
touch the temperature next to the
icon and make
changes5 as required.
4
press
for steam Injection at Any Time
3
During
Cooking. Steam will inject into the cavity
as long as the icon is touched.
2
When the cooking time has expired or the operator set
internal temperature
has been reached, an alarm will
1
sound indicating the end of the operating mode.
• To stop the alarm, touch the red stop icon
the oven door.
or open
T
o stop cooking program at any time,
press red Stop icon.
Or, to set Continuous Operation mode, touch the --:-- icon
and touch the green check mark key to confirm.
CT Express step by step operation MANUAL •
12
E x p r e s s T o u c h OP E R A T I N G I N S T RUC T I O N S
combination mode chef operating tips
The Combination mode injects the optimum amount of
steam automatically. There is no need to select moisture
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.
Food browning in the Combitherm begins at a cooking
temperature of approximately 250°F (120°C).
A higher cooking temperature results in heavier browning
but also results in greater product weight loss. To achieve
additional browning use the Moisture Vent Key or set
Gold-n-Brown into the product procedure. Gold-n-Brown
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).
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.
CT Express step by step operation MANUAL •
13
E x p r e s s T o u c h OP E R A T I N G I N S T RUC T I O N S
convection mode
The Convection mode operates with hot circulated air
within a temperature range of 85° to 485°F (29 to 252°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.
PRESS ON button to power oven on.
TOUCH THE convection MODE icon.
The last set values or oven control default setting for
temperature and time will appear in the display.
TOUCH THE START icon TO cook AT THE
displayed SETTINGS.
TO CHANGE THE DISPLAYED SETTINGS:
touch the displayed temperature.
The cooking temperature will appear at the top of
the temperature selection window. Type in desired
temperature or use up and down arrows to adjust
temperature. When finished, touch the green check mark
key
to confirm change.
45
345°F
1:43
• Cooking temperature range: 85 to 485 °F (29 to 252°C)
225°F
TO COOK BY TIME:
TO COOK BY product core TEMPERATURE:
touch the probe icon.
The previously set core temperature or oven control
default setting will appear highlighted within the oven
display. Touch the displayed core temperature. The
internal product core temperature will appear at the top
of the temperature selection window. Type in desired
internal product core temperature or use up and down
arrows to adjust temperature. When finished, touch the
to confirm change.
green check mark key
ttach removable probe before activating core
A
temperature function, and insert into product.
OUCH THE green START arrow icon TO
T
BEGIN COOKING IN COMBINATION MODE.
• The temperature and remaining cooking time will
appear in the display.
• If cooking by probe, the actual internal product
temperature will appear next to the
icon during
operation.
To change the set value for core temperature,
6
touch the temperature next to the
icon and make
changes5 as required.
4
press
for steam Injection at Any Time
3
During
Cooking. Steam will inject into the cavity
as long as the icon is touched.
2
touch the displayed time.
The cooking time will appear at the top the time selection
window. Type in desired time period or use up and down
arrows to adjust time. When finished, touch the green
to confirm change.
check mark key
Or, to set Continuous Operation mode, touch the --:-- icon
and touch the green check mark key to confirm.
When the cooking time has expired or the operator set
1
internal temperature
has been reached, an alarm will
sound indicating the end of the operating mode.
• To stop the alarm, touch the red stop icon
the oven door.
or open
To stop cooking program at any time,
press red Stop icon.
CT Express step by step operation MANUAL •
14
E x p r e s s T o u c h OP E R A T I N G I N S T RUC T I O N S
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 product.
The Convection mode works best with foods containing
little moisture or for very moist food which require a
dryer finished product.
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.
higher cooking temperature results in heavier browning
A
but also results in greater product weight loss. To achieve
additional browning use the Moisture Vent Key or set the
Browning Feature into the product procedure.
CT Express step by step operation MANUAL •
15
E x p r e s s T o u c h OP E R A T I N G I N S T RUC T I O N S
retherm mode
The Retherm mode operates with hot circulated air within
a temperature range of 245° to 320°F (120° to 160°C).
PRESS ON button to power oven on.
TOUCH THE retherm MODE icon.
The last set values or oven control default setting for
temperature and time will appear in the display.
TOUCH THE START icon TO cook AT THE
displayed SETTINGS.
TO CHANGE THE DISPLAYED SETTINGS:
touch the displayed temperature.
The cooking temperature will appear at the top of
the temperature selection window. Type in desired
temperature or use up and down arrows to adjust
temperature. When finished, touch the green check mark
to confirm change.
key
• Cooking temperature range: 245 to 320 °F (120 to 160°C)
345°F
1:43 45
touch the displayed time.
The cooking time will appear at 225°F
the top the time selection
TO COOK BY TIME:
window. Type in desired time period or use up and down
arrows to adjust time. When finished, touch the green
check mark key
to confirm change.
Or, to set Continuous Operation mode, touch the --:-- icon
and touch the green check mark key to confirm.
TO COOK BY product core TEMPERATURE:
touch the probe icon.
The previously set core temperature or oven control
default setting will appear highlighted within the oven
display. Touch the displayed core temperature. The
internal product core temperature will appear at the top
of the temperature selection window. Type in desired
internal product core temperature or use up and down
arrows to adjust temperature. When finished, touch the
to confirm change.
green check mark key
Attach removable probe before activating core
temperature function, and insert into product.
OUCH THE green START arrow icon TO
T
BEGIN COOKING IN COMBINATION MODE.
• The temperature and remaining cooking time will
appear in the display.
• If cooking by probe, the actual internal product
temperature will appear next to the
icon during
operation.
To change the set value for core temperature,
6
touch the temperature next to the
icon and make
changes5 as required.
4
press
for steam Injection at Any Time
3
During
Cooking. Steam will inject into the cavity
as long as the icon is touched.
2
When the cooking time has expired or the operator set
1
internal temperature
has been reached, an alarm will
sound indicating the end of the operating mode.
• To stop the alarm, touch the red stop icon
the oven door.
or open
To stop cooking program at any time,
press red Stop icon.
CT Express step by step operation MANUAL •
16
E x p r e s s T o u c h OP E R A T I N G I N S T RUC T I O N S
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
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.
• ALL FOOD COMPONENTS ON THE PLATE SHOULD
BE OF SIMILAR DENSITIES.
• ALL FOOD COMPONENTS ON THE PLATE SHOULD
BE SIMILAR IN 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.
Plate covers must be used for on-the-plate regeneration.
CT Express step by step operation MANUAL •
17
6
345°F
45 R A T I N G I N S T RUC T I O N S
E x p r e s s T o u c h 1:43
OP E
225°F
broiling mode (optional)
5
4
3
2
The Broiler mode operates with an overhead broiling
element perfect for quickly and efficiently toasting or
broiling sandwiches, nachos, soups, and desserts. 6
345°F
1:43 45
PRESS ON button to power oven on.
225°F
5
4
3
TOUCH THE broiler MODE icon.
2
The last set values or oven control default setting
for
1
time will appear in the display. _ _ _ _ F will appear
in the temperature field.
TOUCH THE START icon TO cook AT THE
displayed SETTINGS.
1
OUCH THE green START arrow icon TO
T
BEGIN COOKING IN broiler MODE.
• The temperature (_ _ _ _ F ) and remaining cooking time
will appear in the display.
When the cooking time has expired, an alarm will sound
indicating the end of the operating mode.
• To stop the alarm, touch the red stop icon
the oven door.
or open
To stop cooking program at any time,
press red Stop icon.
TO COOK BY TIME:
touch the displayed time.
The cooking time will appear at the top the time selection
window. Type in desired time period or use up and down
arrows to adjust time. When finished, touch the green
check mark key
to confirm change.
Or, to set Continuous Operation mode, touch the --:-- icon
and touch the green check mark key to confirm.
Note: B
roiler mode does not allow the use of any auxiliary functions, such as smoking, Delta-T, water injection,
energy levels, browning levels or shelf timers. Broiler mode will default to a fan speed of 50%.
CT Express step by step operation MANUAL •
18
E x p r e s s T o u c h OP E R A T I N G I N S T RUC T I O N S
core temperature probe mode (optional)
As an alternative to timer operation, the Core
Temperature Probe mode can be used in conjunction
with any program mode to cook by sensing internal
product temperature using the included probe. For a more
accurate internal temperature, an optional, specialized,
Combitherm product probe senses temperature from four
strategic points and displays a temperature average.
345°F
1:43 45
PRESS ON button to power oven on.
225°F
Attach removable probe before activating
core temperature function, and insert
into product.
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.
TOUCH THE required cooking MODE icon.
The last set values or oven control default setting for
temperature and time will appear in the display.
TOUCH THE START icon TO cook AT THE
displayed SETTINGS, or
touch the displayed temperature.
The cooking temperature will appear at the top of
the temperature selection window. Type in desired
temperature or use up and down arrows to adjust
temperature. When finished, touch the green check mark
key
to confirm change.
touch the probe icon.
The previously set core temperature or default setting
will appear highlighted within the oven display. Touch
the displayed core temperature. The internal product core
temperature will appear at the top of the temperature
selection window. Type in desired internal product
core temperature or use up and down arrows to adjust
temperature. When finished, touch the green check mark
to confirm change.
key
OUCH THE green START arrow icon TO
T
BEGIN COOKING.
• The actual internal product temperature will appear
next to the
icon during operation. To change the set
6
value for core temperature, touch the temperature next
to the 5 icon and make changes as required.
4
press for steam Injection at Any Time
3
During
Cooking. Steam will inject into the cavity
as long as the icon is touched.
2
When the operator-set internal temperature has been
1
reached, an
alarm will sound indicating the end of the
operating mode.
• To stop the alarm, touch the red stop icon
the oven door.
or open
To stop cooking program at any time,
press red Stop icon.
note: calibrate the ExpressTouch
oven probe
With ExpressTouch oven on, fill a pitcher of ice
water and place inside the combi oven.
Insert probe into the pitcher of ice water.
Check the temperature by selecting the “probe”
button on the cooking mode menu.
Once the temperature reading is 35 degrees,
touch the back arrow button in the lower left
hand corner of the screen to return to the main
menu screen.
Touch the “Settings” button.
Touch the “Probe” button.
Adjust the temperature control back 3 degrees
using the minus key, then touch the back arrow to
return to the “Settings” screen.
The probe has now been calibrated to the
correct temperature.
CT Express step by step operation MANUAL •
19
E x p r e s s T o u c h OP E R A T I N G I N S T RUC T I O N S
Delta-T core temperature cooking mode (optional)
This special program function cooks by internal product
temperature with the use of the probe. Unlike the
standard core temperature mode however, the Delta-T
oven temperature automatically increases in direct
proportion to the internal temperature of the product.
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.
345°F
1:43 45
insert probe into product.
225°F
OUCH THE ON button TO power oven
T
on.
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.
TOUCH THE required cooking MODE icon.
The last set values or oven control default setting for
temperature and time will appear in the display.
touch the probe icon.
The previously set core temperature or default setting
will appear highlighted within the oven display. Touch
the displayed core temperature. The internal product core
temperature will appear at the top of the temperature
selection window. Type in desired internal product
core temperature or use up and down arrows to adjust
temperature. When finished, touch the green check mark
to confirm change.
key
OUCH THE Delta-T icon that appears
T
in the lower right corner of the
touch screen.
OUCH THE green START arrow icon TO
T
BEGIN COOKING.
• The actual internal product temperature will appear
next to the
icon during operation. To change the set
6
value for core temperature, touch the temperature next
to the 5 icon and make changes as required.
4
press
for steam Injection at Any Time
3
During
Cooking. Each push of the icon will
release one pulse of steam.
2
When the operator-set internal temperature has been
reached, a1 alarm will sound indicating the end of the
operating mode.
• To stop the alarm, touch the red stop icon
the oven door.
or open
To stop cooking program at any time,
press red Stop icon.
CT Express step by step operation MANUAL •
20
E x p r e s s T o u c h OP E R A T I N G I N S T RUC T I O N S
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.
5015597
CHEF OPERATING TIP
roducts such as ribs that require heavier smoke penetration
P
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.
I f 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 Touch 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 fireproof 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.
CT Express step by step operation MANUAL •
21
E x p r e s s T o u c h OP E R A T I N G I N S T RUC T I O N S
CombiSmoker® Procedures
he ability to smoke product, hot or cold, is offered as an
T
option on the 4.10esi CT Express oven. The smoking function
can be engaged in either the Combination mode or the
Convection mode of operation. Note: The fan will default to half speed. 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,
combination or convection.
TO CHANGE THE DISPLAYED SETTINGS:
345°F
1:43 45
345°F
225°F
1:43 45
345°F225°F
345°F
1:43
45
1:43
225°F
225°F
touch the area to the right of the
temperature icon.
Type in desired temperature.
TO COOK BY TIME:
touch the area to the right of the
time icon.
Type in desired time.
To activate CombiSmoke:
45
Press auxiliary function smoking icon.
Touch the START icon TO begin smoking.
PRESS convection cooking MODE icon.
TO CHANGE THE DISPLAYED SETTINGS:
345°F
345°F
1:43 45
1:43 45
225°F
225°F
touch the area to the right of the
temperature icon.
Type in 32°F or 0°C.
TO COOK BY TIME:
touch the area to the right of the
time icon.
Type in desired time.
345°F
1:43 45
225°F
To activate CombiSmoke:
Press auxiliary function smoking icon.
place a pan of ice on a shelf below the
product.
Touch the START icon TO begin smoking.
CT Express step by step operation MANUAL •
22
E x p r e s s T o u c h OP E R A T I N G I N S T RUC T I O N S
VENTLESS HOOD MODEL
The Ventless Hood option is factory installed
directly on the top of the Alto-Shaam Combitherm
oven . The hood is designed to vent clean air back
into the kitchen, filtering vapors and grease . A
high-power fan draws steam and fumes into the
hood intake and out the top surface exhaust vent .
Fumes and vapors are circulated through filters .
An activated charcoal filter cleans the air before
venting it out the top of the hood .
O P ER A TI O N
Turn the ventless hood power knob “ON” .
Indicator light will illuminate .
Wait five seconds, then press the Combitherm
oven power “ON” .
FILTER DOOR LATCH
Using a coin or screwdriver,
turn to open; reverse procedure
to close and latch .
Hood and oven will not operate
unless this is closed properly .
INDICATOR LIGHT
If the indicator light does not
illuminate, the filters may be
missing or not properly aligned .
Check them for proper positioning .
Ventless hood and oven will not
operate unless the hood is closed
properly .
Timed Latching Mechanism: In
order to evacuate steam and greaseladen air from the oven interior, this
mechanism prevents the operator
from fully opening the oven door for
20 seconds . Longer wait times can
be programmed into the control . The
mechanism automatically disengages
at the end of a pre-set time allowing
full door extension .
Emergency Latch Release: This
release is to be used ONLY if
the timed latch mechanism is
not working or in the event of a
power outage . Repeated use of the
emergency release may damage
the switching mechanism . Latch is
located on the right side of the oven,
toward the back .
CT Express step by step operation MANUAL •
23
E x p r e s s T o u c h OP E R A T I N G I N S T RUC T I O N S
auxiliary functions
All auxiliary functions can be engaged at any time during
any cooking mode and can be programmed into cooking
procedures. At the end of a cooking mode or program, the
oven automatically disengages all auxiliary functions.
Preheating feature
Select desired cooking mode.
Press preheat icon.
The preheat temperature will appear at the top of the
preheat temperature selection window. Type in desired
temperature or use up and down arrows to adjust
temperature. When finished, touch the green check mark
key
to confirm change.
When the preheat temperature has been reached, a
alarm will sound indicating the end of the preheat
function. To stop the alarm, touch the red stop
icon . The preheat temperature will be maintained
if the stop icon is not pressed.
Gold-n-Brown feature
The
browning feature is an automatic function designed
to regulate humidity to provide additional color to
products as needed. This feature 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. In
addition, this feature may be used to add texture to
fried items such as french fries or breaded chicken.
Gold-n-Brown can be used in any cooking mode and
can be programmed into a cooking procedure.
Browning can be used for any product. Depending on the
type of product and product load, the browning feature
may also slightly increase the set cooking time in order to
fully complete the browning function. This is a standard
operating condition of this feature.
TOUCH THE gold-n-brown icon.
Choose the desired
Gold-n-Brown level. (Level 1 provides least amount
of browning, level 6 the most.) After a level has been
selected, the previous screen will be displayed and the
Gold-n-Brown icon will be highlighted.
OUCH THE green START arrow icon TO
T
BEGIN COOKING.
The oven will engage the browning feature in the cooking
mode set by the operator. Gold-N-Brown can be used in
steam mode to reduce moisture.
OVEN 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.
CHEF OPERATING TIP
When using the cool-down feature in preparation
for cleaning, it is important to remember that the
temperature in the display indicates the air temperature
inside the oven compartment and not the interior
walls of the oven. Always allow the oven walls to
cool to a minimum of 140°F (60°C) before spraying the
compartment with oven cleaner.
Press cool down icon.
Select desired cooking mode.
The cool down temperature will appear at the top of
the cool down temperature selection window. Type in
desired temperature between 50 and 200°F (10 and 93°C)
or use up and down arrows to adjust temperature. When
to
finished, touch the green check mark key
confirm change.
Adjust temperature and time settings.
Open oven door.
A alarm will sound indicating the end of the cool down
function. Touch the red stop icon
to stop the alarm.
CT Express step by step operation MANUAL •
24
E x p r e s s T o u c h OP E R A T I N G I N S T RUC T I O N S
auxiliary functions
reduced fan speed
Multi-Shelf Timer
he reduced fan speed function is useful for flow-sensitive
T
products such as soufflés and meringues, or any products
affected by a high velocity of air movement.
The multi-shelf timer allows the operator to program
alarm times for the oven shelves. This can be one common
time for all shelves or individual times.
SELECT desirED COOKING MODE AND SET
MODE FUNCTIONS.
SET COOKING MODE, TEMPERATURE AND TIME.
The time set by the user will be the default time for the
shelf timers.
Press fan speed icon.
The fan speed icon toggles between 100% and 50%.
Broiler mode defaults to a fan speed of 50%.
OUCH THE green START arrow icon TO
T
BEGIN COOKING.
reduced power
The reduced power function can be used to reduce kitchen
power peaks and energy consumption.
°F
45
°F
Select desired cooking mode and set
6
mode functions (not applicable to broiler mode).
5
345°F
1:43 45
225°F
TOUCH THE green START
arrow icon TO
Press reduced power icon.
4
The reduced power icon will be highlighted.
3
2
BEGIN COOKING.
TOUCH THE multi-shelf timer icon.
Adjust time settings for each shelf and
press green check mark key
to
confirm change.
TOUCH THE green START arrow icon for
each individual shelf. The unit will immediately
start running in continuous operation mode.
When time expires for a shelf, the time background will
turn red and an alarm will sound.
Open the door or TOUCH THE
red Stop icon
to silence alarm. Remove food as appropriate.
6
5
steam injection
4
ress to add moisture while in any cooking mode.
P
Steam3 will inject into the cavity as long as the icon
is touched.
2
1
The oven will operate with reduced power in whatever
cooking mode is set by the operator.
1
NOTE: Reduced power will result in
longer cooking times.
CT Express step by step operation MANUAL •
25
E x p r e s s T o u c h OP E R A T I N G I N S T RUC T I O N S
preprogrammed recipes
The ExpressTouch Combitherm comes preprogrammed
with more than 100 recipes covering most commonly
prepared food items. ExpressTouch also allows you to
save up to 250 of your recipes.
Navigate to desired recipe icon using next and
previous screen arrows. Press recipe description for
desired recipe. Cooking steps will start immediately. (See
24-33 for a list of all preprogrammed recipes.)
Select recipe mode from any screen.
Main Menu screen
cooking mode menu
345°F
1:43 45
225°F
recipe
mode
recipe
mode
recipe menu
stored
recipes
1
Asparagus - Fresh
2
Asparagus - Frozen
3
Bacon
4
Baked Fish - Fresh
5
Baked Potatoes
6
Bakery retherm
7
Beef Roast - Cook & Hold
8
Beef Rounds - by Core Temp
9
Beef Rounds - by Time
10
Beef Short Ribs
11
Beef Tenderloin
12
Beef Tri-tips
1...12
recipe range
displayed on
screen
Previous &
next screen
previous
screen
edit
recipes
CT Express step by step operation MANUAL •
26
F
45
F
E x p r e s s T o u c h OP E R A T I N G I N S T RUC T I O N S
recipe programming via the touchscreen
Add a recipe
Edit a recipe
The recipe programming function allows the operator
to program a cooking procedure using multiple cooking
modes and any auxiliary functions desired. Recipes
6
remain programmed until deleted by the operator.
To edit an existing default or user-programmed recipe:
5
1. Select any cooking mode.
2. Touch the recipe to be edited. Selected recipe will
be outlined.
4
2.
1. Select recipe settings mode from the Recipe
Menu. The touch screen background will turn red to
indicate that the user is in EDIT MODE.
Click ADD recipe icon.
3
3. S
elect first desired cooking mode. Last input
2
temperature, time and probe setting will be displayed.
1
4. Change temperature, time and/or cook by probe
as desired.
5. Change auxiliary functions as desired (fan speed,
Gold-N-Brown, etc.)
6. When finished with cooking step, press
WRITE icon. Will display next cooking step
programming screen.
7. Repeat steps 3 through 6 for each cooking step or press
if only one step in recipe.
8. When finished programming recipe, touch the
CONFIRM CHANGES icon.
EDIT RECIPE. The first cooking step in the
3. Press
recipe will be displayed.
Or click
Click
DELETE RECIPE to remove recipe.
Confirm Changes to confirm deletion.
4. Edit cooking mode, temperature, time, probe
temperature and/or auxiliary functions.
5. Press
CONFIRM CHANGES. A keyboard will
appear. Edit the title as appropriate.
ress
P
CONFIRM CHANGES at the bottom of
the keyboard.
CONFIRM CHANGES at the bottom of the
6. Press
touch screen to exit EDIT RECIPE mode.
9. A keypad will appear. Input name of recipe. Press
CONFIRM CHANGES icon.
10. The saved recipe will appear as the first recipe in
the list.
11. Touch the newly saved recipe icon. Cooking steps in
recipe will immediately start.
CT Express step by step operation MANUAL •
27
preprogrammed recipes
bakery recipes
Recipe
Oven Mode
Temp
Time
Fan
Speed
Browning
Bakery retherm
Retherm
275°F
(135°C)
4 minutes
100%
--
Brownies
Convection
325°F
(163°C)
25 minutes
100%
--
Cinnamon Rolls
Combination
350°F
(177°C)
20 minutes
100%
--
Cookies
Convection
325°F
(163°C)
12 minutes
50%
--
Croissants
Combination
325°F
(163°C)
15 minutes
50%
--
Danish Pastry
Combination
350°F
(177°C)
15 minutes
100%
--
Dinner Rolls
Combination
350°F
(177°C)
10 minutes
100%
--
French Bread
Combination
350°F
(177°C)
20 minutes
100%
--
Fruit Bread
Combination
300°F
(149°C)
50 minutes
100%
--
Fruit Pie
Combination
340°F
(171°C)
30 minutes
100%
--
Muffins
Convection
325°F
(163°C)
15 minutes
50%
--
Par-baked Bread (frozen)
Combination
340°F
(171 °C)
15 minutes
100%
--
Par-baked Rolls
Combination
350°F
(177°C)
10 minutes
100%
--
Proofing
Low Temp Steam
90°F
(32°C)
30 minutes
50%
--
Puff Pastry
Combination
350°F
(177°C)
10 minutes
100%
--
Sheet Cake
Convection
325°F
(163°C)
20 minutes
50%
--
CT Express step by step operation MANUAL •
28
preprogrammed recipes
convenience product recipes
Recipe
Oven Mode
Temp
Time
Fan
Speed
Browning
Level
Chicken Wings
Combination
400°F
(204°C)
10 minutes
100%
2
Corn Dogs
Combination
350°F
(177°C)
18 minutes
100%
1
Egg Rolls
Combination
375°F
(191°C)
15 minutes
100%
3
Frozen Entrée: Cabbage Rolls
Combination
350°F
(177°C)
100%
--
Frozen Entrée: Chicken Primavera
Combination
350°F
(177°C)
160 minutes
100%
--
Frozen Entrée: Macaroni & Beef
Combination
350°F
(177°C)
145 minutes
100%
--
Frozen Entrée: Macaroni & Cheese
Combination
350°F
(177°C)
140 minutes
100%
--
Frozen Entrée: Meat Lasagna
Combination
350°F
(177°C)
150 minutes
100%
--
Frozen Entrée: Ratatouille
Combination
350°F
(177°C)
35 minutes
100%
--
Frozen Entrée: Stuffed Peppers
Combination
350°F
(177°C)
150 minutes
100%
--
Hamburger Patties - Frozen
Combination
350°F
(177°C)
12 minutes
100%
4
Hamburger Patties - Thawed
Combination
350°F
(177°C)
5 minutes
100%
--
Hot Dogs - Low Temp Steam
Low Temp Steam
160°F
(71°C)
13 minutes
50%
--
Hot Dogs - Steamed
Steam
212°F
(100°C)
10 minutes
100%
--
Mini Pizza
Combination
350°F
(177°C)
10 minutes
100%
--
Precooked Chicken Pieces - Frozen (MRB)
Convection
365°F
(185°C)
30 minutes
100%
3
160°F probe
(71°C)
(Continued on next page)
CT Express step by step operation MANUAL •
29
preprogrammed recipes
convenience product recipes (continued)
Recipe
Oven Mode
Temp
Time
Fan
Speed
Browning
Level
Precooked Chicken Pieces - Refrigerated
Convection
325°F
(163°C)
20 minutes
100%
1
Spring Rolls
Combination
375°F
(191°C)
15 minutes
100%
--
Tater Tots
Combination
375°F
(191°C)
10 minutes
100%
3
CT Express step by step operation MANUAL •
30
preprogrammed recipes
Fish & seafood recipes
Recipe
Oven Mode
Temp
Time
Fan
Speed
Browning
Level
Baked Fish - Fresh
Combination
400°F
(204°C)
6 minutes
100%
2
Grilled Fish Fillets
Combination
460°F
(238°C)
4 minutes
100%
--
Lobster - Whole
Steam
195°F
(91°C)
13 minutes
50%
--
Salmon - Filets
Low Steam
145°F
(63°C)
7 minutes
50%
--
Salmon - Steaks
Steam
145°F
(63°C)
8 minutes
100%
--
Shrimp - Steamed
Low Steam
160°F
(71°C)
12 minutes
50%
--
CT Express step by step operation MANUAL •
31
preprogrammed recipes
Meat recipes
Recipe
Oven Mode
Temp
Time
Fan
Speed
Browning
Level
Bacon
Combination
375°F
(191°C)
10 minutes
100%
--
Beef Roast Cook & Hold
(1) Delta-T
125°F
(52°C)
Probe 120°F
(46°C)
50%
--
(2) Steam
135°F
(57°C)
Continuous
50%
2
Beef Rounds - by Core Temp
Delta-T
130°F
(54°C)
Probe 125°F
(52°C)
100%
1
Beef Rounds - by Time
Combination
250°F
(121°C)
130 minutes
100%
--
Beef Short Ribs
Combination
275°F
(135°C)
90 minutes
100%
--
Beef Tenderloin
Combination
250°F
(121°C)
Probe 125°F
(52°C)
100%
2
Beef Tri-tips
Combination
250°F
(121°C)
Probe 125°F
(52°C)
100%
3
Breakfast Sausage Links
Combination
350°F
(177°C)
8 minutes
100%
--
Grilled Pork Chops
Combination
460°F
(238°C)
6 minutes
100%
1
Grilled Steaks
Combination
460°F
(238°C)
Probe 130°F
(54°C)
100%
--
Ham - by Core Temp
Delta-T
125°F
(52°C)
Leg of Lamb - by Core Temp
Delta-T
125°F
(52°C)
Meat Loaf - by Core Temp
Combination
275°F
(135°C)
Pork - Back Ribs - Raw
Combination
250°F
(121°C)
Probe 150°F
(66°C)
50%
--
100%
2
Probe 155°F
(68°C)
100%
3
45 minutes
100%
--
Probe 130°F
(54°C)
(Continued on next page)
CT Express step by step operation MANUAL •
32
preprogrammed recipes
Meat recipes (continued)
Recipe
Oven Mode
Temp
Time
Fan
Speed
Browning
Level
Pork - Loin Roast - by Core Temp
Combination
300°F
(149°C)
Probe 150°F
(66°C)
100%
2
Pork Ribs Reheat
Combination
400°F
(204°C)
7 minutes
100%
--
Rack of Lamb - by Core Temp
Delta-T
130°F
(54°C)
130 minutes
100%
2
Sausage - Fresh - by Low Temp Steam
Low Temp Steam
160°F
(71°C)
15 minutes
50%
--
CT Express step by step operation MANUAL •
33
preprogrammed recipes
Miscellaneous recipes
Recipe
Oven Mode
Temp
Time
Fan
Speed
Browning
Level
Casseroles - by Core Temp
Combination
350°F
(177°C)
Probe 150°F
(66°C)
100%
--
Casseroles - Time
Combination
350°F
(177°C)
30 minutes
100%
--
Custard/Crème Brulee
Low Temp Steam
190°F
(88°C)
45 minutes
50%
1
Eggs - Hardboiled
Steam
212°F
(100°C)
12 minutes
100%
--
Eggs - Poached - Low Temp Steam
Low Temp Steam
170°F
(77°C)
5 minutes
50%
--
Eggs - Poached - Steamed
Steam
212°F
(100°C)
3 minutes
100%
--
Eggs - Scrambled in bag; shake at
18 minutes
Steam
212°F
(100°C)
25 minutes
100%
--
Eggs - Scrambled in pan
Steam
212°F
(100°C)
15 minutes
100%
--
Eggs - Sous Vide
Steam
148°F
(64°C)
45 minutes
50%
--
French Fries - Full Load
(1) Convection
400°F
(204°C)
1 minute
100%
4
(2) Combination
400°F
(204°C)
9 minutes
100%
2
Pasta
Steam
212°F
(100°C)
20 minutes
100%
--
Pate en Croute - by Core Temp
(1) Convection
350°F
(177°C)
10 minutes
100%
--
(2) Combination
350°F
(177°C)
Probe 135°F
(57°C)
100%
--
Pizza - Fresh
Combination
400°F
(204°C)
10 minutes
50%
1
Rice
Steam
212°F
(100°C)
20 minutes
100%
--
Soup in Bag
Steam
230°F
(110°C)
50 minutes
100%
--
Tamales
Steam
212°F
(100°C)
30 minutes
100%
--
CT Express step by step operation MANUAL •
34
preprogrammed recipes
poultry recipes
Recipe
Oven Mode
Temp
Time
Fan
Speed
Browning
Level
Chicken - Frozen Pieces
Combination
350°F
(177°C)
30 minutes
100%
3
Chicken - Oven Fried Pieces
Combination
450°F
(232°C)
18 minutes
100%
--
Chicken - Thawed Whole
Combination
350°F
(177°C)
35 minutes
100%
1
Chicken - Thawed Whole - by Core Temp
Combination
350°F
(177°C)
Probe 175°F
(79°C)
100%
1
Chicken baked - Thawed Pieces
Combination
375°F
(191°C)
Probe 170°F
(77°C)
100%
2
Duck Pieces - Raw
Combination
375°F
(191°C)
25 minutes
100%
4
Duck Whole - by Core Temp
(1) Combination
250°F
(121°C)
15 minutes
100%
--
(2) Combination
300°F
(149°C)
10 minutes
100%
--
(3) Combination
400°F
(204°C)
Probe 175°F
(79°C)
100%
3
Galantine - by Core Temp
Low Temp Steam
160°F
(71°C)
Probe 135°F
(79°C)
50%
--
Grilled Chicken Breasts
Combination
460°F
(238°C)
6 minutes
100%
--
Turkey Breast - Precooked - by Time
Combination
275°F
(135°C)
Probe 155°F
(68°C)
50%
--
Turkey Breast - Raw - by Core Temp
Combination
275°F
(135°C)
Probe 155°F
(68°C)
50%
1
CT Express step by step operation MANUAL •
35
preprogrammed recipes
vegetable recipes
Recipe
Oven Mode
Temp
Time
Fan
Speed
Browning
Level
Asparagus - Fresh
Steam
190°F
(88°C)
3 minutes
50%
--
Asparagus - Frozen
Steam
212°F
(100°C)
5 minutes
100%
--
Baked Potatoes
Combination
350°F
(177°C)
40 minutes
100%
1
Beets - Fresh
Steam
230°F
(110°C)
20 minutes
100%
--
Broccoli - Fresh
Steam
212°F
(100°C)
6 minutes
100%
--
Broccoli - Frozen
Steam
212°F
(100°C)
3 minutes
100%
--
Brussel Sprouts - Frozen
Steam
212°F
(100°C)
6 minutes
100%
--
Cabbage - Fresh
Steam
212°F
(100°C)
10 minutes
100%
--
Carrots - Fresh
Steam
225°F
(107°C)
10 minutes
100%
--
Carrots - Frozen
Steam
212°F
(100°C)
6 minutes
100%
--
Cauliflower - Fresh
Steam
212°F
(100°C)
5 minutes
100%
--
Cauliflower - Frozen
Steam
212°F
(100°C)
4 minutes
100%
--
Corn (Kernels) - Frozen
Steam
212°F
(100°C)
4 minutes
100%
--
Corn-on-the-Cob - Fresh
Steam
212°F
(100°C)
14 minutes
100%
--
Corn-on-the-Cob - Frozen
Steam
212°F
(100°C)
10 minutes
100%
--
(Continued on next page)
CT Express step by step operation MANUAL •
36
preprogrammed recipes
vegetable recipes (continued)
Recipe
Oven Mode
Temp
Time
Fan
Speed
Browning
Level
Green Beans - Fresh
Steam
212°F
(100°C)
8 minutes
100%
--
Green Beans - Frozen
Steam
212°F
(100°C)
5 minutes
100%
--
Parsnips - Fresh
Steam
230°F
(110°C)
10 minutes
100%
--
Peas - Frozen
Steam
212°F
(100°C)
4 minutes
100%
--
Potatoes, Red or Salad
Steam
212°F
(100°C)
30 minutes
100%
--
Squash - Fresh
Steam
212°F
(100°C)
3 minutes
100%
--
Turnips - Fresh
Steam
230°F
(110°C)
10 minutes
100%
--
Zucchini - Fresh
Steam
212°F
(100°C)
3 minutes
100%
--
CT Express step by step operation MANUAL •
37
E x p r e s s T o u c h OP E R A T I N G I N S T RUC T I O N S
HACCP ACCESS
The ExpressTouch Combitherm 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. This
information can be downloaded to a USB drive and then
copied to your computer. The file format is text (.txt).
NOTE: You can access this information from the
Upload/Download Screen. See illustrations on page
6 for navigation.
caution: The CombiOven USB port is not
recommended for use with personal
hand held devices.
1. T
o download the data collected, remove the cap of a
USB port located on the side of the oven and insert the
USB flash drive. If the flash drive 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.
2.
Press to download information.
3.
ait for the icon to change from
W
loading to complete.
4.
Press to confirm transfer.
5. R
emove the USB flash drive and replace the cap on the
USB port.
The download process will automatically create a folder
on the USB flash drive titled “haccp”. Each text file
contains cooking program specifics. See illustration below.
CT Express step by step operation MANUAL •
38
simple control operating instructions
control panel identification
Set Oven
Temperature
Oven Temperature
display area
Steam Key
Oven cool down
Combination Key
up/increase
Convection Key
down/decrease
Cleaning Key
start/STOP
Set Cook
Time
Cook Time
display area
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.
The Combination mode will prove to be the most
versatile and widely used mode the Combitherm oven
has to offer. It will produce the best possible results on
the widest variety of products — all within the shortest
period of time. The unique control function of this mode
enables the operator to roast or bake with a combination
of steam and convection heat. In addition to shorter
cooking times, this combination of steam and heat offers
less product shrinkage and more moisture retention than
obtained in a standard convection oven.
The Convection mode operates with hot circulated air
within a temperature range of 85° to 485°F (29 to 252°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.
Cook by Probe
setting
Oven Cool Down Process:
•Cooking process must be inactive
•Press "Cool Down" button until LED lights (LED
remains ON while in Cool Down mode)
•Press "Decrease Value" or "Increase Value" to adjust
cool down temperature
•Cook temperature display area is used to display
cool down temperature
•Display will show last valid cool down temperature
•Cool down temperature range is 85° - 575°F
(30° - 300°C)
•Press "Start/Stop" until LED lights to accept cool
down temperature and initiate cool down process
•Door must be open to start cool down process;
Cook time display area will display "door" if door
is not open
•Cook temperature display area will display set cool
down temperature
•Cook time display area will display current cool
down temperature
Fahrenheit or Celsius Function choose temperature format:
•Unit is not in a cooking or cleaning process
•Press "Set Cooking Temperature", "Decrease Value"
and "Increase Value" buttons simultaneously for
1 second
•Cooking temperature display area will display last
value "C" or "F"; Display will alternate between "C"
and "F" every 2 seconds
•Press "Start/Stop" key when the display is showing
the desired value ("C" or "F")
CT Express step by step operation MANUAL •
39
simple control operating instructions
Turn on and preheat the oven
Alto-Shaam recommends preheating the Combitherm before cooking.
®
• Press the Power key.
• Choose a Mode.
Steam
Combi
Convection
• Press Oven Temperature key.
• Adjust temperature with arrow keys.
• Press Cook Time key.
• Adjust time with arrow keys.
To cook manually by time
• Press the Start/Stop key.
• Choose a Mode.
• Preheat oven before loading food.
• P ress the Oven Temperature key;
adjust temperature with arrow keys.
Steam
• P ress the Cook Time key; adjust
time using the arrow keys.
To cook manually by probe
• Load food into oven.
• Press the Start/Stop key.
• Choose a Mode.
Steam
Combi
Convection
• P ress the Oven Temperature key;
adjust temperature with arrow keys.
• P ress the Probe Temperature key;
adjust temperature using the arrow keys.
• Load food into oven and insert probe into food.
• Press the Start/Stop key.
CT Express step by step operation MANUAL •
40
Combi
Convection
cleaning & Maintenance
C ombi C lean cleaning agents
CombiClean tablets are to be used only with the factory installed automatic cleaning option.
danger
RUBBER GLOVES MUST BE WORN WHEN USING
CombiClean Tablets or spray OVEN CLEANER.
danger
Protective eye wear must be worn
when using spray OVEN CLEANER.
Note: Use authorized Combitherm cleaner only.
first aid:
Unauthorized cleaning agents may discolor or harm
interior surfaces of the oven. Read and understand
label and material safety data sheet before using the
oven cleaner.
Skin: Flush with water. Remove contaminated clothing
and do not re-wear until washed. If irritation persists see
a physician.
caution: C
auses eye, skin, and respiratory tract
irritation. keep out of reach of children.
precautions:
- Do not take internally.
- Avoid contact with eyes and skin.
- Use rubber gloves when using this product.
- Wash hands thoroughly after handling.
- Avoid mixing with strong, concentrated acids.
Eyes: Flush with water for 15 minutes. See a
physician immediately.
Inhalation: If difficulty in breathing occurs, leave area
immediately and do not return until dust is settled. If
irritation persists, see a physician.
Ingestion: Drink large quantities of milk or water. Do
not induce vomiting. See a physician immediately.
Protective packaging of tablets will
begin to dissolve onto skin if handled
with damp or wet hands.
CT Express step by step operation MANUAL •
41
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.
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.
MAKE CERTAIN THE DRAIN SCREEN IS ALWAYS
IN PLACE. REMOVE ANY SOLID WASTE MATERIAL
FROM THE DRAIN SCREEN BEFORE IT ENTERS THE
DRAIN SYSTEM.
The routine removal of solids from the drain screen will
help prevent blockage.
USE THE AUTHORIZED COMBITHERM OVEN
CLEANER ONLY.
The use of unauthorized cleaning agents may discolor or
harm the interior surfaces of the oven.
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.
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.
ROUTINELY CLEAN DOOR HINGES.
Open oven door to relieve tension. Clean all parts of
the hinge.
probe cable placement.
The probe cable should not be placed near the broiler
element at the top of the oven.
When smoking is completed, remove smoker box
from oven. Dispose of wood chips in a fireproof
waste receptacle.
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
CT Express step by step operation MANUAL •
42
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
as possible after rinsing .
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 .
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.
CT Express step by step operation MANUAL •
43
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.
DAILY OVEN CLEANING
To be performed at the end of the production day or
between production shifts.
CLEANING cycle needed after smoking
To prevent the transfer of smoke residue to non-smoked
products, a cleaning cycle is required before cooking
non-smoked items.
MONTHLY CLEANING
1. Spray Head
2. Water Intake Filters
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. The probe
cable should not be placed near the broiler element at the
top of the oven.
Probe 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, and probe holding bracket
with a clean cloth and warm detergent solution.
2. Remove detergent by wiping the probe, cable, 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 and cable to air dry in the probe
holding bracket. The probe cable should not be placed
near the broiler element at the top of the oven.
5. Wipe the probe with a disposable alcohol pad prior to
inserting into a new food product.
3. Drain Pipe
1
WATER INLET
3/4" G
2
HAND SPRAYER VALVE
REQUIRES ADDITIONAL
WATER SUPPLY
3
1-1/2" DRAIN
TANK
CLEAN-OUT
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
CT Express step by step operation MANUAL •
44
cleaning & Maintenance
VENTLESS HOOD MODEL
TOP EXHAUST VENT
FILTER TRACK
FILTER SWITCH
Charcoal Filter: 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 charcoal filter, pull and slide out .
When replacing the filter, ensure that the filter
clip is in place at rear of the filter . Make certain
the air flow arrow(s) point toward the hood fan
(back of unit), and that the filter is replaced
using the filter track in the metal back plate
provided with the hood .
FI-24114
Grease Filter: 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 .
To replace the grease filter, the metal handles
on the filter casing should be facing toward the
front of the unit .
FI-24113
CT Express step by step operation MANUAL •
45
cleaning & Maintenance
ExpressTouch with Combiclean option
Select desired level of cleaning.
Four (4) cleaning levels are offered: rinse, light, normal,
and heavy-duty cleaning. CombiClean® tablets or
Combitherm liquid spray cleaner may be used. Side racks
and shelves may remain inside oven during cleaning.
Remove solid wastes from the bottom of the oven and the
drain screen to prevent blockage.
RINSE (20 minutes)
Note: I f a power outage were to occur during
any of the cleaning cycles, the oven will
begin a six (6) minute forced-rinse cycle.
Select cleaning mode from any screen.
NOTE: If oven is too hot to safely clean, an oven with red
interior will appear on the screen and the cool
down function is automatically activated. Allow
oven to cool to 200°F (93°C) before cleaning.
cleaning mode menu
4
light (30 minutes)
4
normal (1 hour 21 minutes)
4
4
heavy-duty (2 hours 6 minutes)
INsert appropriate number of CombiClean
tablets as directed by touchscreen or spray interior of
oven with combitherm liquid spray cleaner. User may
add one additional tablet in either normal or heavy duty
modes for particularly dirty ovens.
combi cleaner requirement
The number of required CombiClean
tabs is shown.
water
on
4
water
oFF
previous
screen
ress water on icon to confirm
P
that water supply is turned on.
oven too hot warning
Must allow oven to cool down before inserting
CombiClean tabs or spraying with cleaner
start
OUCH THE green START arrow icon TO
T
BEGIN Cleaning.
Oven beeps when cleaning is finished.
Leave door slightly ajar.
Cleaning in process
4
CT Express step by step operation MANUAL •
46
cleaning & Maintenance
simple control with Combiclean
option
One (1) heavy-duty cleaning cycle (2 hours 5 minutes) is
offered. CombiClean® tablets or Combitherm liquid
spray cleaner may be used. Side racks and shelves may
remain inside oven during cleaning. Remove solid wastes
from the bottom of the oven and the drain screen to
prevent blockage.
Note: I f a power outage were to occur during
any portion of the cleaning cycle, the oven will
begin a six (6) minute forced-rinse cycle.
Cook temperature display area will display “RIN”.
Cook time display area will display “-.--”
Select cleaning mode.
Cooking temperature display area will display "CLn".
Cooking time display area will display "6" - referring to
the number of cleaning tablets to insert.
Lift interior oven drain screen and insert six (6)
CombiClean tablets or spray interior of oven with
Combitherm liquid spray cleaner. User may add one
additional tablet for particularly dirty ovens.
Close oven door.
Press
key until the LED lights to begin cleaning cycle.
Cooking temperature display area will display "CLn".
Cooking time display area will display time remaining.
NOTE: If oven is too hot to safely clean, "door" will
Oven beeps when cleaning is finished. Leave door
appear on the screen and the cool down
slightly ajar.
function is automatically activated. Open the
oven door to allow oven to cool to 200°F (93°C)
before cleaning.
Oven Temperature
display area
Cleaning Key
start/STOP
Cook Time
display area
CT Express step by step operation MANUAL •
47
cleaning & Maintenance
cleaning - without CombiClean program
The CT Express Combitherm can be ordered without the CombiClean® option.
Combitherm liquid spray cleaner should be used.
NOTE: If oven is too hot to safely clean, touch the cool down function key
to activate.
Open the oven door to allow oven to cool to 200°F (93°C) before cleaning.
ide racks and shelves may remain inside oven during cleaning. Remove solid wastes
S
from the bottom of the oven and the drain screen to prevent blockage.
earing safety glasses and rubber gloves, generously spray the interior oven surfaces
W
with an even coating of Combitherm Liquid Oven Cleaner. Spray all built in components,
shelves, and side racks. Spray both sides of the oven.
• Securely close the oven door and let the solution stand for a minimum of 10 minutes.
• Press Power
• Press Steam
• Set Time
on.
.
for ten minutes.
• Oven beeps for 3 minutes at the end of the steam cycle or until the door is opened or
until a cook mode button is pressed.
• Open door.
• Make certain to thoroughly rinse all surfaces to remove any cleaning solution residue.
Use a non-abrasive cleaning pad for any problem areas.
• Replace the side racks and shelves.
• Wipe door gasket with a hot, soapy cloth.
Wipe again with a clean rinse cloth.
• Leave door slightly ajar to air dry.
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
CT Express step by step operation MANUAL •
48
troubleshooting
emergency operation mode
If the oven malfunctions, an error code will appear in the
display. In the event of an error, the Combitherm may be
operated on a limited basis. Error conditions under which
continued operation is possible are indicated by “Yes”
in the chart on the next page. To operate the oven in the
event of an error code:
OUCH THE START icon TO ACKNOWLEDGE
T
THE ERROR.
The icons that begin to flash represent operational
modes that are still usable.
SELECT ONE OF THE available COOKING MODES.
SET THE OVEN CONTROLS AS IF OPERATING UNDER
NORMAL CIRCUMSTANCES.
Depending on the error code involved, oven function,
such as temperature range, may be limited.
OUCH THE START icon TO BEGIN
T
COOKING.
OUCH THE Stop icon WHEN TIMER
T
EXPIRES.
The Combitherm will return to normal operation when
the oven fault is corrected.
CT Express step by step operation MANUAL •
49
troubleshooting
emergency operation mode (continued)
ERROR CODES
When the oven malfunctions, an error code will appear in the display .
PRESS THE START ICON TO ACKNOWLEDGE THE ERROR.
The icons that begin to flash represent operational modes that are still usable .
When the oven fault is corrected, the Combitherm will return to normal operation .
Error
Code
Model
Display Shows
Mode
ES
ESG
ESI
Steam
Combination
Convection
Retherm
E01
Low Water Boiler
Yes
No
No
No
To 365°F/185°C
No
E02
Control Temp High
Yes
Yes
No
No
No
No
E03
Fan Motor Error
Yes
Yes
No
No
No
No
E04
Fan Motor 2 Error
Yes
Yes
No
No
No
No
E11
Convection Temperature High
Yes
Yes
BOILER UNITS
ONLY
No
No
No
E13
Boiler Temperature High
Yes
No
No
No
Yes
No
E15
Condenser Temperature High
Yes
Yes
No
No
To 356°F/180°C
No
E20
B11 Core Temperature Probe Single Point
Fault - HACCP only
Yes
Yes
No
No
No
No
E21
N6 Cavity Probe Fault
Yes
Yes
BOILER UNITS
ONLY
No
No
No
E22
B10 Core Temp Probe Fault
Yes
Yes
BY TIME ONLY
BY TIME ONLY
BY TIME ONLY
BY TIME ONLY
E23
B4 Boiler Probe Fault
Yes
No
No
No
No
No
E24
B5 Bypass Probe Fault
Yes
Yes
No
No
Yes
No
E25
B3 Condenser Probe Fault
Yes
Yes
Yes
No
To 356°F/180°C
No
E26
N8 Boiler Safety Temperature Probe Fault
Yes
No
No
No
No
No
E27
Boiler Element Temperature High
Yes
No
No
No
Yes
No
E34
Steam Generator Drain Pump Fault
Yes
No
No
No
No
No
E36
Steam Temperature High
Yes
No
No
No
Yes
No
E51
No Water in Boiler
Yes
No
No
No
Yes
No
E53
Fan Motor High Temperature
Yes
Yes
No
No
No
No
E54
Fan Motor 2 High Temperature
Yes
Yes
No
No
No
No
E55
Vent Not Open
Yes
Yes
Yes
(NO BROWNING)
Yes
(NO BROWNING)
Yes
(NO BROWNING)
Yes
(NO BROWNING)
E57
No Rinse Water
Yes
Yes
Yes
Yes
Yes
Yes
E93
Communication Error FROM Display Board
Yes
Yes
No
No
No
No
E94
Communication Error TO Display Board
Yes
Yes
No
No
No
No
CT Express step by step operation MANUAL •
50
troubleshooting
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.
The icons that begin to flash represent operational modes that are still usable.
When the oven fault is corrected, the Combitherm will return to normal operation.
Error
Code
Error Call Out in Display
Description of Error
Possible Cause
E01
Low Water boiler
Low water level in boiler
— Water supply is shut off.
— Low water pressure.
— Generator drain cap/hose missing or leaking.
— Generator drain pump is defective.
— Generator drain pump elbow leaking.
— Fill solenoid not energized.
— Fill solenoid faulty.
— Wiring or connection error at the solenoid or the
relay board.
— Water level probe connection/wiring error at probe
or relay board.
— Water level probe requires descaling and/or
replacement.
E02
Control Temperature High
relay board surface
temperature too high
— Cooling fan(s) not being energized.
— Cooling fan(s) faulty.
— Wiring/connection error at cooling fan(s).
— Faulty relay board.
E03
Convection Fan Motor Error
Convection fan motor failure
— Motor VFD not energized.
— no input signal to VFD from relay board.
— Motor VFD faulty, not outputting to motor after input
signal received.
— Motor fan wheel blocked/obstructed.
— Connection/wiring error at VFD, motor, hall effect
sensor, relay board.
— Faulty motor.
E04
Lower Convection Fan Motor
Error
Lower convection fan motor
failure on 20•20 unit
— Motor VFD not energized.
— no input signal to VFD from relay board.
— Motor VFD faulty, not outputting to motor after input
signal received.
— Motor fan wheel blocked/obstructed.
— Connection/wiring error at VFD, motor, hall effect
sensor, relay board.
— Faulty motor.
E05
VFD Comm Failure
VFD communications have
stopped
— Loss of power to VFD.
— VFD malfunction.
— Can cable disconnected.
— Can address not correct on VFD.
(Continued on next page)
CT Express step by step operation MANUAL •
51
troubleshooting
ERROR CODES
Error
Code
Error Call Out in Display
Description of Error
E11
Convection Temperature
High
oven cavity temperature n6
too high
— Convection element contactor stuck closed/on.
— Faulty oven temperature probe connection at relay
board.
— Faulty n6 oven temperature probe.
— Faulty relay board.
E13
boiler Temperature High
steam generator temperature
too hot
— immersion element is not submersed in water due
to scale build up on the water level probe/inside
the tank.
— immersion element contactor stuck closed.
— Faulty b4 steam generator temperature probe
connection at relay board.
— Faulty b4 temperature probe.
E15
Condensor Temperature High Condensor water
temperature too high
— Untreated water supply line is disconnected or
shut off.
— Cooling solenoid is not being energized when b3
probe is above set point.
— Faulty b3 condensate temperature probe
connection at relay board.
— Faulty b3 condensate temperature probe.
E20
HaCCp only - b11 Core
Temperature probe single
point Fault
— probe not installed inside oven.
— Faulty b11 single point Core Temperature probe
receptacle connection at relay board.
— Faulty b11 single point core temperature probe.
— Debris buildup on probe receptacle pins inside of
the oven.
single point core temperature
probe defect or disconnected
Error E20 is not shown in display.
Instead a probe sign with “?” is
shown as popup window. In case
the customer cooks in time mode
during first step and during second
step switches to probe mode but has
no probe in place, the error E20 will
be shown in the error code list and
HACCP list.
Possible Cause
E21
n6 oven Cavity Temperature
probe Fault
n6 probe “open”
— Faulty n6 oven cavity temperature probe
connection at relay board.
— Faulty n6 oven temperature probe.
E22
b10 Core Temperature probe
Multipoint Fault
Multipoint core temperature
probe defect or disconnected
— Faulty b10 multipoint core temperature probe
connection at relay board.
— Faulty b10 multipoint core temperature probe.
E23
b4 boiler probe Fault
b4 probe “open”
— Faulty b4 boiler temperature probe connection at
relay board.
— Faulty b4 boiler temperature probe.
E24
b5 bypass probe Fault
b5 probe “open”
— Faulty b5 steam bypass probe connection at
relay board.
— Faulty b5 steam bypass probe.
E25
b3 Condensor probe Fault
b3 probe “open”
— Faulty b3 condensor probe connection at relay
board.
— Faulty b3 condensor probe.
E26
n8 immersion Element
safety probe Fault
n8 probe “open”
— Faulty n8 safety temperature probe connection at
relay board.
— Faulty n8 safety temperature probe.
(Continued on next page)
CT Express step by step operation MANUAL •
52
troubleshooting
ERROR CODES
Error
Code
Error Call Out in Display
Description of Error
Possible Cause
E27
n8 immersion Element
Temperature Too High
immersion element too hot
E34
steam Generator Drain
pump Fault
Water level in steam
generator does not drop
during cleaning program
— scale buildup inside the steam generator and/or
water level probe.
— obstruction on inlet side of steam generator drain
pump.
— boiler steam generator pump not being energized.
— steam generator drain pump defective.
E36
steam Temperature High
oven cavity temperature is
too high when operating in
steam mode or combination
mode
— Water supply is not connected or shut off.
— Low water pressure.
— y1 solenoid valve not energized on a call for steam.
— y1 solenoid faulty.
— Flow restrictor obstructed.
— Water injection pipe obstructed.
— steam bypass hose obstructed.
— b5 steam bypass probe dirty or faulty.
E51
no Water in boiler
steam generator fill error
— Water supply is disconnected or shut off.
— Low water pressure.
— boiler drain cap leaking or missing.
— boiler drain pump defective.
— Drain pump elbow leaking.
— Fill solenoid not energized.
— Fill solenoid faulty.
— Connection/wiring error at the solenoid or the
relay board.
— Water level probe connection/wiring error at probe
or the relay board.
— Water level probe requires descaling and/or
replacement.
E53
Fan Motor High
Temperature
Fan motor high limit
— Faulty motor high limit connection at relay board.
— obstructed fan wheel.
— Faulty convection motor.
E54
Lower Fan Motor High
Temperature (20•20 unit
size only)
Fan motor high limit
— Faulty motor high limit connection at relay board.
— obstructed fan wheel.
— Faulty convection motor.
E55
Vent not open
browning valve does not open
— browning valve vent motor not being energized.
— alignment issue between motor cam and vent
motor safety switch (micro switch).
— Faulty connection at vent motor, vent motor switch
or relay board.
— Fault vent valve safety switch (micro switch).
— Faulty vent motor.
— scale buildup inside steam generator and/or on water
level probe.
— immersion element contactor stuck closed.
— Faulty n8 safety temperature probe.
(Continued on next page)
CT Express step by step operation MANUAL •
53
troubleshooting
ERROR CODES
Error
Code
Error Call Out in Display
Description of Error
Possible Cause
E57
no rinse Water
During rinse no water
flow is detected through
solenoid valve
— Water supply is shut off.
— Low water pressure.
— Check wiring to all components mentioned below.
— Flow switch is dirty or defective.
— Double water solenoid valve defective (y3.)
— relay board, high voltage, defective.
E88
Lower Gas ignition Failure
ignition system has locked
out due to a failure to create
a consistent flame
— Hot surface ignitor not functioning.
— no gas supply.
— Flame sensor not functioning.
E89
Upper Gas ignition Failure
ignition system has locked
out due to a failure to create
a consistent flame
— Hot surface ignitor not functioning.
— no gas supply.
— Flame sensor not functioning.
E92
Communication Error,
rb Does not properly
respond
Communication error
between display board and
relay board
— Faulty ribbon cable connections between boards.
— Faulty ribbon cable.
— relay board, low voltage, connector defective.
— Display board connector defective.
E93
Communication Error,
FroM Display board
Communication error
between display board and
low voltage relay board
— Faulty ribbon cable connections between boards.
— Faulty ribbon cable.
— relay board, low voltage, connector defective.
— Display board connector defective.
E94
Communication Error,
To Display board
Communication error
between display board and
low voltage relay board
— Faulty ribbon cable connections between boards.
— Faulty ribbon cable.
— relay board, low voltage, connector defective.
— Display board connector defective.
E98
rb is in Celsius and Db is in
Fahrenheit
Change the unit configuration
in the setup menu
— Control programming issue.
— ribbon cable defective.
— relay board, low voltage, connector defective.
— Display board connector defective.
E99
rb is in Fahrenheit and Db
is in Celsius
Change the unit configuration
in the setup menu
— Control programming issue.
— ribbon cable defective.
— relay board, low voltage, connector defective.
— Display board connector defective.
E100
Db version is not equal to
rb version. Error generated
by Db.
software update may have
failed.
— perform software update.
— ribbon cable defective.
— Faulty compact flash card.
— relay board, low voltage, connector defective.
— Display board connector defective.
— software may need to be updated again.
(Continued on next page)
CT Express step by step operation MANUAL •
54
troubleshooting
ERROR CODES
Error
Code
Error Call Out in Display
Description of Error
Possible Cause
E101
Db version is not equal to
rb version. Error generated
by rb.
software update may have
failed.
— perform software update.
— ribbon cable defective.
— Faulty compact flash card.
— relay board, low voltage, connector defective.
— Display board connector defective.
— software may need to be updated again.
E102
Ventless Hood Fault —
Filters not present
Filter safety switches are not
properly activated.
— Grease and/or charcoal filter not installed.
— Faulty filter switch.
— poor connection at safety switch or relay board.
E103
Ventless Hood Fault –
pressure Failure
Ventless hood operation
failure.
— Hood power switch not turned to the on position.
— Hood power switch defective.
— Hood fan not operating.
— Filter(s) clogged/need replacement.
— pressure switch tube plugged or disconnected.
— Faulty pressure switch or connection error/failure.
— Hood fan turning in the wrong direction.
E104
ignition Failure
attempt for ignition.
— Gas supply disconnected or turned off.
— Gas supply pressure too low/too high.
— Gas valve not being energized by ignition control.
— ignition control not creating a spark.
— Faulty spark wire and/or igniter.
— Faulty flame sense wire or sensing wire connection.
— Faulty ignition control.
— blocked or obstructed flue pipe(s).
E105
Low Water pressure
Low or no water pressure to
oven.
— Water supply not connected or turned off.
— Water pressure too low.
— solenoid valve not being energized.
— solenoid valve not opening.
— pressure switch faulty.
— poor connection at pressure switch and/or relay
board.
E106
Cleaning pump Fault
Cleaning pump is not
running.
— Cleaning pump motor not being energized.
— Cleaning pump faulty.
— poor connection at pump motor and/or relay board.
— Hall effect sensor wiring/connection error/failure.
E107
boiler Drain pump Fault
boiler drain pump is not
running.
— boiler drain pump motor not being energized.
— boiler drain pump faulty.
— poor connection at pump motor and/or relay board.
— Hall effect sensor wiring/connection error/failure.
(Continued on next page)
CT Express step by step operation MANUAL •
55
troubleshooting
ERROR CODES
Error
Code
Error Call Out in Display
Description of Error
Possible Cause
E108
Cooling Fan Failure
Cooling fan failure or
incoming cooling air is
too hot.
— 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.
RIN
rin
power outage occurred
during the cleaning cycle.
— oven will begin a six (6) minute forced-rinse cycle.
— Cook temperature display area will display “rin”.
— Cook time display area will display “-:--”.
CT Express step by step operation MANUAL •
56
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