Operating instructions | Alto-Shaam 7.14esG Oven User Manual

Combitherm®
Combination Oven/Steamer
CombiTouch®
series
7.14es CombiTouch
CombiOven
and CombiSmoker™
step by step
cooking guide and
Operation manual
7.14esG CombiTouch
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-29249 • 06/11
INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
START-UP PROCEDURES . . . . . . . . . . . . . . . . . . . . . 2
CONTROL PANEL IDENTIFICATION . . . . . . . . . . . 3-6
Factory Default Settings . . . . . . . . . . . . . . . . 7
SAFETY PRECAUTIONS . . . . . . . . . . . . . . . . . . . . . . 8
OPERATION MODES
Steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Combination . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Convection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Retherm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Core Temperature Probe . . . . . . . . . . . . . . . . . . . . . 17
Core Temperature - Delta-T . . . . . . . . . . . . . . . . . . 18
AUXILIARY FUNCTIONS
Preheating . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Gold-n-Brown™ . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Cool-Down Feature . . . . . . . . . . . . . . . . . . . . . . . . . 19
Reduced Fan Speed . . . . . . . . . . . . . . . . . . . . . . . . 20
Reduced Power . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Multi-shelf Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Steam Injection . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
CombiSmoker™ Procedures . . . . . . . . . . . . . . . 21-22
PREPROGRAMMED RECIPES
Using Preprogrammed Recipes . . . . . . . . . . . . . . . 23
Recipe Programming . . . . . . . . . . . . . . . . . . . . . . . . 24
Preprogrammed Bakery Recipes . . . . . . . . . . . . . . 25
Preprogrammed Convenience Product Recipes 26-27
Preprogrammed Fish & Seafood Recipes . . . . . . . . 28
Preprogrammed Meat Recipes . . . . . . . . . . . . . 29-30
Preprogrammed Miscellaneous Recipes . . . . . . . . . 31
Preprogrammed Poultry Recipes . . . . . . . . . . . . . . 32
Preprogrammed Vegetable Recipes . . . . . . . . . 33-34
HACCP ACCESS . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
CLEANING & MAINTENANCE
Cleaning Menus . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Preventive Maintenance . . . . . . . . . . . . . . . . . . . . .
Food Trolley Cleaning . . . . . . . . . . . . . . . . . . . . . . .
Protecting Stainless Steel Surfaces . . . . . . . . . . . .
Cleaning Agents . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cleaning Materials . . . . . . . . . . . . . . . . . . . . . . . . . .
Daily Gasket Cleaning . . . . . . . . . . . . . . . . . . . . . . .
Probe Usage and Cleaning . . . . . . . . . . . . . . . . . . .
Daily Oven Cleaning . . . . . . . . . . . . . . . . . . . . . . . .
Daily Steam Generator Flush . . . . . . . . . . . . . . . . . .
Daily Prong Cleaning . . . . . . . . . . . . . . . . . . . . . . . .
Regular Decalcification . . . . . . . . . . . . . . . . . . . . . .
Monthly Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . .
Combitherm Oven Cleaner Precautions . . . . . . . . .
Steam Generator Flush . . . . . . . . . . . . . . . . . . . . . .
Decalcification . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
36
37
37
38
38
38
39
39
39
39
39
39
39
40
40
40
TROUBLE SHOOTING
Emergency Operation Mode . . . . . . . . . . . . . . . 41-42
Error Codes . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43-47
I n t r o d u ct i o n
combitouch® control
Standard HACCP - The Combitherm with CombiTouch
includes a standard downloadable HACCP function.
The Combitherm CombiTouch control features a simple,
graphics-based control panel that commands all the
oven functions. Access up to 250 of your recipes that
are identified by your own uploaded pictures. Manual
cooking by time and temperature also are easily done with
the CombiTouch control.
Six levels of Gold-n-Brown™ - Six precise and consistent
browning levels are available with the CombiTouch. The
exclusive Gold-n-Brown feature gives the operator the
ability to achieve the ideal cooking environment for the
ideal finish.
Intuitive interface - The Alto-Shaam CombiTouch offers
Superior baking - The new two-speed reversing fan
a simple interface that commands
provides excellent and consistent
all of the Combitherm’s cooking
baking results. A moisture
Steam Mode
functions. As the name implies, it
injection feature provides perfect
is fully operable by touch.
sheen and crust on breads and
pastry items.
Graphic controls - The highly
visual graphic-based control
Multi-shelf timers - Track cooking
Combination Mode
overcomes language barriers while
time of either 7 or 10 different food
the simple, logical procedures
items (depending on oven size)
ensure that correct steps are
in the same oven with multi-shelf
followed every time.
timers. Time is tracked in minutes
An excellent memory - Access
up to 250 of your recipes that are
identified by your own uploaded
pictures. The Combitherm
with CombiTouch also comes
standard with more than 100 preprogrammed recipes and photos,
covering most commonly prepared food items.
Convection Mode
Retherm Mode
and seconds.
On-board diagnostics - The
CombiTouch system includes
on-board diagnostic functionality
with results displayed right on the
touch screen.
Reduced energy setting - CombiTouch features
an interactive control display with reduced energy setting.
Powerful tool - The CombiTouch control plays an important part in our continuous improvement process. New features
and abilities can be uploaded to your oven as they become available. Simply call our Service Department for assistance.
Ecosmart® technology
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).
The Alto-Shaam CombiTouch
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.
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.
1
OPERATING INSTRUCTIONS
start-up procedures
When the oven is powered on, the CombiTouch screen
illuminates. “Loading” indicates that the software is
booting up. The screen will also indicate what level of
progress has been made as the software becomes fully
operational. (see illustrations 1 & 2 at left)
Illustration 1
Illustration 2
If, for any reason, the oven is turned off or loses power
during this start-up process, the operator will be
prompted to calibrate the CombiTouch screen when the
oven is next powered up. (see illustration 3 at left)
Return to Recipe Menu - Press the red arrow if the
CombiTouch screen does not need to be calibrated.
Illustration 3
Begin Calibration Process - Press the green
check mark if the CombiTouch screen does need to be
calibrated. The screen will switch to a grey background.
(see illustration 4 at left) A crosshairs icon will appear.
The operator should touch the center intersection. This
prompt and required action will be repeated several
times in different areas of the touchscreen. When
complete, the operator will be returned to the recipe
menu.
Illustration 4
2
OPERATING INSTRUCTIONS
control PANEL IDENTIFICATION
recipe menu
When the oven is powered on, the Recipe Menu is the
first screen you will see. This allows quick access to
begin the cooking process. As a first time user, you
may want to personalize your CombiOven to reflect the
settings you are most comfortable with.
Return to Previous Screen - Press the red arrow to
access the Main Menu screen.
1. Cleaning Mode
Four (4) cleaning levels are available: rinse, light,
normal, and heavy-duty cleaning.
Download/Upload Files
2. Download all preprogrammed recipes (factory default
and user-programmed) and photos to a USB memory
stick. See below for more information.
Main Menu
screen
1 cleaning mode
2 download/upload files
Service Mode (password protected)
4. This mode is only available to qualified
service technicians.
3 settings
4 service mode
(password protected)
1. Download Recipes
Copy all recipes from USB memory stick
to oven. This will replace and overwrite
existing recipes.
upload/download screen
1 download recipes
3 Add all recipes
Settings and HACCP Access
3. Change factory default settings. See next page for
more information.
Upload Recipes
2 upload 2. Copy all recipes from oven to USB memory stick.
recipes
Add All Recipes
3. Copy all recipes from USB memory stick to the
oven. This will add the recipes to the beginning
of the existing recipe list.
4 delete photos
4. Delete Photos on Oven
Delete specific photo files used in the
programmed recipes on oven
3
OPERATING INSTRUCTIONS
control PANEL IDENTIFICATION
settings screen
1 Fahrenheit or celsius
2 timer format
3 number of shelves for
multi-shelf timer
4 multi-shelf timer format
5 default memo
6 display settings
7 return to previous screen
8 forward to next screen
1. Fahrenheit or Celsius Function - Choose
temperature format.
7. Return to Previous Screen - Return to previous
screen when finished adjusting s ettings.
2. Timer Format - Display time as
hours:minutes:seconds or hours:minutes.
8. Forward to Next Screen - Advance to next screen to
review additional s ettings.
3. Multi-shelf Timer Number of Shelves Choose the default number shelves in the oven to be
used by the multi-shelf timer.
9. Sound/Alarm Settings - Change alarm sounds
and volume.
10. Touchscreen Brightness - Adjust brightness
of Touchscreen.
4. Multi-shelf Timer Update Style - Left icon
enables identical time setting for all shelves. Right icon
enables individual shelf time settings for each shelf.
11. Lock/Unlock Recipes - Password protect
preprogrammed recipes.
5. Default Memo - Left icon reverts time/
temperature setting to factory defaults when switching
modes. Right icon allows you to keep the last user
setting.
Set/Change Date & Time - Set or change oven
12. time and date settings.
13. HACCP Data - Review data collected or
download data to a USB drive.
6. Display Settings - Choose to display text or
image assigned to a recipe.
14. Update Software - Update control software with
data loaded onto a USB drive.
10 touch screen brightness
9 sound settings
11 lock/Unlock recipes
12 set/change date & time
13 HACCP Data
14 update software
4
OPERATING INSTRUCTIONS
control PANEL IDENTIFICATION
1 Power OFF key
1 Power ON key
4 Convection mode
2 Steam mode
5 retherm mode
3 combination mode
6 Temperature
7 Time
11 start/stop icon
8 core Temperature
10 cool down
13 gold-n-brown mode
9 preheat
14 smoking mode (optional)
12 reduced Power mode
22 Delta-T (only visible
in certain modes)
15 fan speed
20 Multi-shelf timer
16 go to Previous Screen
19 find recipe
17 cleaning mode
18 add recipe
5
OPERATING INSTRUCTIONS
control PANEL IDENTIFICATION
main menu Icons
11. Start/Stop
Initiates all cooking mode functions and programmed
procedures stored in memory. Stops an activated
cooking mode or programmed procedure currently
in progress.
1. 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).
auxiliary function Icons
2. Steam Mode
The oven will operate in the steam mode at a
temperature range of 85°F to 250°F (30°C to 121°C).
• Automatic steaming at 212°F (100°C) factory-set
default.
• Quick steaming between 213°F and 250°F (101°C
and 121°C).
•L
ow temperature steaming between 85°F and 211°F
(29°C and 99°C).
12. Reduced Power Mode
Used to reduce kitchen power peaks and
energy consumption.
13. Gold-N-Brown Mode
This indicator will illuminate when the browning
function is set by the operator in a timed or
programmed cooking cycle in any mode. Level 1
provides least amount of browning, level 6 the most.
Combination Mode
3. Selection key for cooking with a combination of steam
and convection heat. Can be set between 212°F to 485°F
(100°C and 252°C).
14. Smoking Mode (optional)
This indicator will illuminate when the smoking
function is set by the operator in a timer, probe or
programmed cooking cycle in either convection mode
or combination mode.
4. Convection Mode
Selection key for convection cooking without steam at a
temperature range of 85°F to 485°F (29°C to 252°C).
15. Fan Speed
This indicator will illuminate whenever the operator
sets a reduced fan speed to protect products affected
by high-velocity air movement.
5. Retherm Mode
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).
16. Return to Previous Menu
6. Temperature
Used to set the required cooking temperature, to recall
the set cooking temperature, or to check the actual oven
temperature.
17. Cleaning Mode
Four (4) cleaning levels are available: rinse, light,
normal, and heavy-duty cleaning.
7. Time
Used to set the required cooking time or recall the set
cooking time.
18.
Add Recipe
U
sed to create, change, duplicate, and delete
programmed menus.
8. Core Temperature
Used to set the required internal product temperature,
to recall the internal product temperature set by the
operator, or to display the current internal temperature
of the product.
Find Recipe
19. Access a menu list of all stored cooking programs.
20. Multi-shelf Timer
Use separate timers for one or more shelves in the
oven compartment (only visible in time mode).
9. Preheat Mode
Preheats the oven cavity to a temperature set by user.
21. Steam Injection (not shown on illustration)
Press to add moisture in any cooking mode. Steam will
inject into the cavity as long as the icon is touched.
Cool Down Mode
10. Lowers temperature of the oven cavity at an
accelerated pace to temperature set by user.
22. Delta-T Core Temperature (only visible in certain
modes) Cook by probe. Mode automatically adjusts
cooking temperature in proportion to the internal
temperature of the product.
6
OPERATING INSTRUCTIONS
combitouch 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
Retherm
275°F
(135°C)
160°F
(70°C)
5 minutes
7
OPERATING INSTRUCTIONS
important safety precautions
note: A
utomatic steam venting is a standard safety
note: U
se authorized combitherm oven cleaner only.
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.
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.
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.
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.
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.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
CAUTION
DO NOT USE THE ATTACHED HAND-HELD
HOSE TO SPRAY ANYTHING OTHER THAN
THE INTERIOR OF THE COMBITHERM OVEN
COMPARTMENT.
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 SPRAY HOSE ON
THE SURFACE OF A HOT COOKING
COMPARTMENT. ALLOW THE OVEN TO COOL
TO A MINIMUM OF 150°F (66°C).
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.
8
OPERATING INSTRUCTIONS
steam mode
The Steam mode provides the operator with the ability
to steam, poach, or blanch. This mode will automatically
steam at the boiling point of water; quick-steam above the
boiling point for faster cooking results; or low temperature
steam, below the boiling point, for more delicate products
such as pâté, mousse, seafood, or custard.
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.
PRESS ON button to power oven on.
ttach removable probe before activating core
A
temperature function, and insert into product.
PRESS THE STEAM MODE icon.
RESS THE green START arrow icon TO
P
BEGIN COOKING IN STEAM MODE.
PRESS THE START icon TO STEAM AT THE
displayed SETTINGS.
• The cavity set-temperature will appear in the display.
TO CHANGE THE DISPLAYED SETTINGS:
• 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,
press the temperature next to the
icon and make
changes as required.
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.
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.
• Automatic Steaming 212°F (100°C)
• To stop the buzzer, press the red stop icon
the oven door.
•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:
or open
To stop cooking program at any time,
press red Stop icon.
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, press the --:-icon and
touch the green check mark key to
confirm.
TO COOK BY product core TEMPERATURE:
touch the probe icon.
9
OPERATING INSTRUCTIONS
steam mode chef operating tips
This mode will steam a full or partial load of a single
product, or multiple products without transfer of flavors.
When steaming multiple products, however, individual
product cooking times must be taken into consideration.
The non-pressurized atmosphere of the Combitherm
also provides the ability to open the door during the
steam mode in order to monitor products more closely
throughout the steaming process.
STEAM
High Temp STEAMING
Perforated, 2-1/2" deep pans (65mm)
are particularly suitable for use in
this program mode. These pans will
provide a shorter cooking time and
will prevent product over-cooking at
the bottom of the pan.
High temperature steaming is
suitable for hearty, root-type
vegetables such as potatoes, legumes,
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.
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.
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.
LOW TEMP STEAM
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.
10
OPERATING INSTRUCTIONS
combination mode
The Combination mode will prove to be the most versatile
and widely used mode the Combitherm oven has to offer.
It will produce the best possible results on the widest
variety of products — all within the shortest period of
time. The unique control function of this mode enables
the operator to roast or bake with a combination of steam
and convection heat. In addition to shorter cooking times,
this combination of steam and heat offers less product
shrinkage and more moisture retention than obtained in a
standard convection oven.
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.
PRESS ON button to power oven on.
PRESS THE combination MODE icon.
RESS THE green START arrow icon TO
P
BEGIN COOKING IN COMBINATION MODE.
The last set values or oven control default setting for
temperature and time will appear in the display.
• The temperature and remaining cooking time will
appear in the display.
PRESS THE START icon TO cook AT THE
displayed SETTINGS.
• 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,
press the temperature next to the
icon and make
changes as required.
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.
ess for steam Injection at Any Time
pr
During Cooking. Steam will inject into the
cavity as long as the icon is touched.
When the cooking time has expired or the operator set
internal temperature has been reached, an alarm will
sound indicating the end of the operating mode.
• Cooking temperature range: 212 to 485 °F (100 to 252°C)
TO COOK BY TIME:
• To stop the buzzer, press the red stop icon
the oven door.
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 open
T
o stop cooking program at any time,
press red Stop icon.
Or, to set Continuous Operation mode, press the --:-- icon
and touch the green check mark key to confirm.
11
OPERATING INSTRUCTIONS
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.
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.
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.
The Combination mode provides even browning without
the necessity to turn the pans.
When using the Combination mode, cooking temperatures
can be reduced 10- to 20-percent below the temperatures
used for conventional cooking methods.
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.
12
OPERATING INSTRUCTIONS
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.
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
PRESS ON button to power oven on.
PRESS THE convection MODE icon.
ttach removable probe before activating core
A
temperature function, and insert into product.
The last set values or oven control default setting for
temperature and time will appear in the display.
RESS THE green START arrow icon TO
P
BEGIN COOKING IN COMBINATION MODE.
PRESS THE START icon TO cook AT THE
displayed SETTINGS.
• The temperature and remaining cooking time will
appear in the display.
TO CHANGE THE DISPLAYED SETTINGS:
touch the displayed temperature.
• 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,
press the temperature next to the
icon and make
changes as required.
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.
ess for steam Injection at Any Time
pr
During Cooking. Steam will inject into the
cavity as long as the icon is touched.
• Cooking temperature range: 85 to 485 °F (29 to 252°C)
TO COOK BY TIME:
When the cooking time has expired or the operator set
internal temperature has been reached, an alarm will
sound indicating the end of the operating mode.
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 stop the buzzer, press the red stop icon
the oven door.
Or, to set Continuous Operation mode, press the --:-- icon
and touch the green check mark key to confirm.
or open
To stop cooking program at any time,
press red Stop icon.
13
OPERATING INSTRUCTIONS
convection mode chef operating tips
The Convection Mode can be used to roast or bake
products needing very short cooking times or for high
moisture products such as muffins, cakes, and cookies, or
for browning the surface of the 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.
The Convection mode works best with foods containing
little moisture or for very moist food which require a
dryer finished product.
14
OPERATING INSTRUCTIONS
retherm mode
The Retherm mode operates with hot circulated air within
a temperature range of 245° to 320°F (120° to 160°C).
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
PRESS ON button to power oven on.
PRESS THE retherm MODE icon.
The last set values or oven control default setting for
temperature and time will appear in the display.
Attach removable probe before activating core
temperature function, and insert into product.
PRESS THE START icon TO cook AT THE
displayed SETTINGS.
TO CHANGE THE DISPLAYED SETTINGS:
RESS THE green START arrow icon TO
P
BEGIN COOKING IN COMBINATION MODE.
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
• 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,
press the temperature next to the
icon and make
changes as required.
• Cooking temperature range: 245 to 320 °F (120 to 160°C)
TO COOK BY TIME:
touch the displayed time.
ess for steam Injection at Any Time
pr
During Cooking. Steam will inject into the
cavity as long as the icon is touched.
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.
When the cooking time has expired or the operator set
internal temperature has been reached, an alarm will
sound indicating the end of the operating mode.
Or, to set Continuous Operation mode, press the --:-- icon
and touch the green check mark key to confirm.
• To stop the buzzer, press the red stop icon
the oven door.
or open
To stop cooking program at any time,
press red Stop icon.
15
OPERATING INSTRUCTIONS
retherm mode chef operating tips
BANQUET RETHERMALIZATION
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.
Banquet rethermalization is designed for high volume, full
or partial load (multiple plate) reheating.
Plates are assembled in advance, covered, and refrigerated
or loaded on the roll-in cart and refrigerated. Preheat
the Combitherm oven at 275°F (135°C) for uncovered
plates or 300°F (150°C) for covered plates. Remove plates
or the roll-in cart from refrigeration, load in the oven
and set timer as required. Follow internal temperature
requirements for reheating and allow for override time.
Remove the plates or roll-in cart from the Combitherm.
HELPFUL HINTS FOR REHEATING ON THE
PLATE
• ALL FOOD COMPONENTS ON THE PLATE SHOULD
BE OF SIMILAR DENSITIES.
Placing our thermal blanket cover over the roll-in cart
keeps food hot for 20 to 40 minutes, depending on the
type of food, retherm temperature, and environmental
factors. For longer holding times, roll the cart into the
CombiMate™ companion holding cabinet.
• ALL FOOD COMPONENTS ON THE PLATE SHOULD
BE SIMILAR IN THICKNESS.
• ARRANGE ALL FOOD COMPONENTS EVENLY ON
THE PLATE.
RETHERMALIZING PREFABRICATED AND
VACUUM-PACKED FROZEN FOODS
• AVOID EXCESSIVE OVERLAPPING OF PRODUCT.
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.
• 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 large volume on-the-plate regeneration, defrost
bags in walk-in cooler. Open bags and plate per menu
requirements in a (maximum) 55°F (13°C) refrigerated
room. Place on Alto-Shaam roll-in cart (trolley), and roll
into Combitherm oven preheated at 275°F (135°C).
Regenerate in the Convection mode for 3 to 5 minutes.
Switch to the Retherm mode for an additional 3 minutes
or more if required. Placing our thermal blanket cover
over the roll-in cart keeps food hot for 20 to 40 minutes,
depending on the type of food, retherm temperature, and
environmental factors. For longer holding times, roll the
cart into the CombiMate™ companion holding cabinet.
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.
16
OPERATING INSTRUCTIONS
core temperature probe mode
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.
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
key
to confirm change.
PRESS ON button to power oven on.
Attach removable probe before activating
core temperature function, and insert
into product.
RESS THE green START arrow icon TO
P
BEGIN COOKING.
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.
• The actual internal product temperature will appear
next to the
icon during operation. To change the set
value for core temperature, press the temperature next
to the
icon and make changes as required.
PRESS THE required cooking MODE icon.
The last set values or oven control default setting for
temperature and time will appear in the display.
ess for steam Injection at Any Time
pr
During Cooking. Steam will inject into the
cavity as long as the icon is touched.
PRESS THE START icon TO cook AT THE
displayed SETTINGS, or
When the operator-set internal temperature has been
reached, an alarm will sound indicating the end of the
operating mode.
touch the displayed temperature.
• To stop the buzzer, press the red stop icon
the oven door.
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.
or open
T
o stop cooking program at any time,
press red Stop icon.
17
OPERATING INSTRUCTIONS
Delta-T core temperature cooking mode
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.
ress the Delta-T icon that appears in
P
the lower left corner of the touch
screen.
RESS THE green START arrow icon TO
P
BEGIN COOKING.
• The actual internal product temperature will appear
next to the
icon during operation. To change the set
value for core temperature, press the temperature next
to the
icon and make changes as required.
PRESS THE ON button TO power oven on.
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.
ess for steam Injection at Any Time
pr
During Cooking. Each push of the icon will
release one pulse of steam.
When the operator-set internal temperature has been
reached, a buzzer will sound indicating the end of the
operating mode.
• To stop the buzzer, press the red stop icon
the oven door.
PRESS THE required cooking MODE icon.
The last set values or oven control default setting for
temperature and time will appear in the display.
or open
To stop cooking program at any time,
press red Stop icon.
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
18
OPERATING INSTRUCTIONS
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.
Press 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.
Preheating feature
Select desired cooking mode.
Press preheat icon.
RESS THE green START arrow icon TO
P
BEGIN COOKING.
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.
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.
When the preheat temperature has been reached, a
buzzer will sound indicating the end of the preheat
function. To stop the buzzer, press the red stop
icon . The preheat temperature will be maintained
if the stop icon is not pressed.
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.
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.
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.
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.
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.
Select desired cooking mode.
Open oven door.
Adjust temperature and time settings.
A buzzer will sound indicating the end of the cool down
function. Press the red stop icon
or open the oven
door to stop the buzzer.
19
OPERATING INSTRUCTIONS
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.
NOTE: Setting the timer to --:-- enables the Multi-shelf Timer
Update Style as described in the users settings.
The fan speed icon toggles between 100% and 50%.
RESS THE green START arrow icon TO
P
BEGIN COOKING.
Press the multi-shelf timer icon.
Adjust time settings for each shelf and
press green check mark key
to
confirm change.
reduced power
The reduced power function can be used to reduce kitchen
power peaks and energy consumption.
Press the green START arrow icon for
each individual shelf. The unit will immediately
start running in continuous operation mode.
Select desired cooking mode and set mode
functions.
When time expires for a shelf, the time background will
turn red and an alarm will sound.
Press reduced power icon.
Open the door or press the
red Stop icon
to silence alarm. Remove food as appropriate.
The reduced power icon will be highlighted.
RESS THE green START arrow icon TO
P
BEGIN COOKING.
steam injection
The oven will operate with reduced power in whatever
cooking mode is set by the operator.
NOTE: Reduced power will result in
longer cooking times.
20
ress to add moisture while in any cooking mode.
P
Steam will inject into the cavity as long as the icon
is touched.
OPERATING INSTRUCTIONS
CombiSmoker™ Procedures U.S. Pat. 7,157,668; EU Pat. 1659911
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 back 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 preprogrammed CombiTouch recipes have been
tested to ensure complete product smoke penetration and
full smoke flavor.
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
CHEF OPERATING TIP
roducts such as ribs that require heavier smoke
P
penetration to reach full smoke flavor should remain in
the oven after cooking has been completed. Do not open
the oven door.
Set the oven in the Low Temperature Steam Mode at 140°
to 160°F (60° to 71°C) and allow the product to remain in
the oven for a period of one hour.
I f you would like assistance, you are invited to contact
an Alto-Shaam corporate chef for recommendations.
NOTE: A
lways keep the oven door closed whenever
operating the smoking function.
The CombiTouch 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.
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.
21
OPERATING INSTRUCTIONS
CombiSmoker™ Procedures
he ability to smoke product, hot or cold, is offered on
T
all boiler-free electric models and on all gas models.
The smoking function can be engaged in either the
Combination mode or the Convection mode of operation.
The smoking function cannot be operated when the oven
is operating in the steam mode or the retherm mode.
CAUTION
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN
IN OPERATION. TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
elect convection or combination
S
cooking mode.
TO CHANGE THE temperature:
touch the displayed temperature.
Type desired temperature or use up and down arrows to
adjust temperature then touch the green check mark key
to confirm.
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
Or, to set Continuous Operation mode, press the --:-- icon
and touch the green check mark key to confirm.
To activate CombiSmoke:
ress the SMOKING icon. The icon will be
P
highlighted on the screen.
RESS THE green START arrow icon TO
P
BEGIN COOKING.
22
OPERATING INSTRUCTIONS
preprogrammed recipes
The CombiTouch Combitherm comes preprogrammed
with more than 100 recipes and photo icons, covering
most commonly prepared food items. CombiTouch
also allows you to save up to 250 of your recipes and
uploaded photos.
Select recipe mode from any screen.
Navigate to desired recipe icon using green next and
previous screen arrows. Press icon for desired recipe.
Cooking steps will start immediately. (See 24-33 for a list
of all preprogrammed recipes.)
Main menu
cooking mode menu
recipe
mode
recipe menu
Program/edit recipes
stored
recipes
stored
recipes
delete
selected
recipe
recipe range
displayed on
screen
previous
screen
move
selected
recipe
edit
recipes
edit
selected
recipe
confirm
changes
Previous &
next screen
23
OPERATING INSTRUCTIONS
recipe programming via recipe management software
The recipes can be edited, using the Touchscreen directly
or with the Recipe Management Software. This Windows®
based software and step-by-step instructions are available
for download via the Alto-Shaam website.
http://www.alto-shaam.com/combitouch.aspx
download
link
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
remain programmed until deleted by the operator.
To edit an existing default or user-programmed recipe:
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.
1. Select any cooking mode.
2.
2. Press the icon of the recipe to be edited. Selected recipe
will be highlighted.
Click ADD recipe icon.
3. Press
EDIT RECIPE. The first cooking step in the
recipe will be displayed.
3. Select first desired cooking mode. Last input
temperature, time and probe setting will be displayed.
Or click
4. Change temperature, time and/or cook by probe as
desired.
Click
5. Change auxiliary functions as desired (fan speed,
Gold-N-Brown, etc.)
DELETE RECIPE to remove recipe.
Confirm Changes to confirm deletion.
4. Edit cooking mode, temperature, time, probe
temperature and/or auxiliary functions.
WRITE
6. When finished with cooking step, press
icon. Will display next cooking step programming
screen.
5. Press
CONFIRM CHANGES. A keyboard will
appear. Edit the title as appropriate. Select a picture
if desired, by pushing the picture icon to view the
picture library.
7. Repeat steps 3 through 6 for each cooking step or
proceed to step 8 if only one step in recipe.
ress
P
CONFIRM CHANGES at the bottom of
the keyboard.
8. When finished programming recipe, touch the
CONFIRM CHANGES icon.
6. Press
CONFIRM CHANGES at the bottom of the
touch screen to exit EDIT RECIPE mode.
9. A keypad will appear. Input name of recipe and assign
a picture. Touch the picture icon to display the picture
instead of text on recipe menu. 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.
24
O PERA T ING IN S T RU C T I O N S
preprogrammed bakery recipes
Icon
Recipe
Oven Mode
Temp
Time
Fan
Speed
Smoker
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%
--
--
25
O PERA T ING IN S T RU C T I O N S
preprogrammed convenience product recipes
Icon
Recipe
Oven Mode
Temp
Time
Fan
Speed
Smoker
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)
26
O PERA T ING IN S T RU C T I O N S
preprogrammed convenience product recipes (continued)
Icon
Recipe
Oven Mode
Temp
Time
Fan
Speed
Smoker
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
27
O PERA T ING IN S T RU C T I O N S
preprogrammed Fish & seafood recipes
Icon
Recipe
Oven Mode
Temp
Time
Fan
Speed
Smoker
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 - Cold Smoked
(1) Convection
34°F
(1°C)
15 minutes
50%
On
--
(2) Convection
34°F
(1°C)
30 minutes
50%
Off
--
Salmon - Filets
Low Steam
145°F
(63°C)
7 minutes
50%
--
--
Salmon - Steaks
Steam
145°F
(63°C)
8 minutes
100%
--
--
Shrimp - Smoked
Convection
34°F
(1°C)
10 minutes
50%
On
--
Shrimp - Steamed
Low Steam
160°F
(71°C)
12 minutes
50%
--
--
28
O PERA T ING IN S T RU C T I O N S
preprogrammed Meat recipes
Icon
Recipe
Oven Mode
Temp
Time
Fan
Speed
Smoker
Browning
Level
Bacon
Combination
375°F
(191°C)
10 minutes
100%
--
--
Beef Brisket - Smoked
(1) Combination
225°F
(107°C)
90 minutes
50%
On
--
(2) Combination
225°F
(107°C)
180 minutes
50%
--
--
(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 Short Ribs - Smoked
(1) Combination
275°F
(135°C)
30 minutes
50%
On
--
(2) Combination
275°F
(135°C)
60 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%
--
--
Beef Roast Cook & Hold
(Continued on next page)
29
O PERA T ING IN S T RU C T I O N S
preprogrammed Meat recipes (continued)
Icon
Recipe
Oven Mode
Temp
Time
Fan
Speed
Smoker
Browning
Level
Ham - by Core Temp
Delta-T
125°F
(52°C)
Probe 150°F
(66°C)
50%
--
--
Leg of Lamb - by Core Temp
Delta-T
125°F
(52°C)
Probe 130°F
(54°C)
100%
--
2
Meat Loaf - by Core Temp
Combination
275°F
(135°C)
Probe 155°F
(68°C)
100%
--
3
Pork - Back Ribs - Raw
Combination
250°F
(121°C)
45 minutes
100%
--
--
Pork - Back Ribs - Smoked
(1) Combination
250°F
(121°C)
60 minutes
100%
On
--
(2) Steam
160°F
(71°C)
Continuous
50%
--
--
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%
--
--
Pork Shoulder - Smoked
(1) Combination
225°F
(107°C)
90 minutes
100%
On
--
(2) Combination
225°F
(107°C)
Probe 185°F
(85°C)
--
--
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%
--
--
30
OPERATING INSTRUCTIONS
preprogrammed Miscellaneous recipes
Icon
Recipe
Oven Mode
Temp
Time
Fan
Speed
Smoker
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%
--
--
31
OPERATING INSTRUCTIONS
preprogrammed poultry recipes
Icon
Recipe
Oven Mode
Temp
Time
Fan
Speed
Smoker
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 - Whole Smoked
(1) Convection
34°F
(1°C)
15 minutes
50%
On
--
(2) Combination
350°F
(177°C)
Probe 175°F
(79°C)
50%
--
--
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
Turkey Breast - Smoked
(1) Combination
275°F
(135°C)
60 minutes
50%
On
--
(2) Combination
275°F
(135°C)
Probe 155°F
(68°C)
100%
--
--
32
O PERA T ING IN S T RU C T I O N S
preprogrammed vegetable recipes
Icon
Recipe
Oven Mode
Temp
Time
Fan
Speed
Smoker
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)
33
O PERA T ING IN S T RU C T I O N S
preprogrammed vegetable recipes (continued)
Icon
Recipe
Oven Mode
Temp
Time
Fan
Speed
Smoker
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%
--
--
34
OPERATING INSTRUCTIONS
HACCP ACCESS
The CombiTouch 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 data
is retained for the last 30 days. This information can be
viewed on screen or downloaded to a USB drive and then
copied to your computer. The file format is a text (.txt)
file.
1. T
o download the data collected, remove the cap of a
USB port located on the left 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.
NOTE: You access this information from the
3.
ait for the icon to change from
W
loading to complete.
4.
Press to confirm transfer.
Settings Screen. See illustrations on page 3 and 4
for navigation.
5. R
emove the USB flash drive and replace the cap on the
USB port located on the left side of the oven.
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.
Date
cooked
cooking
program
chosen
Core
Temperature
time
of day
cooked
recipe
used
previous
screen
HACCP
download
advance
to next
or previous
reading
35
cleaning & maintenance
The CombiTouch Combitherm offers four (4) cleaning
levels: rinse, light, normal, and heavy-duty cleaning.
CombiClean tablets or Combitherm liquid spray cleaner
may be used. Side racks, shelves and trolleys may remain
inside oven during cleaning.
ress Green water on icon to confirm
P
that water supply is turned on.
Select rinse, light,
normal, or heavy-duty cleaning.
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.
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.
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 before cleaning.
RESS THE green START arrow icon TO
P
BEGIN Cleaning.
Leave door slightly ajar when cleaning is finished.
combi cleaner requirement
cleaning mode menu
The number of required CombiClean
tabs is shown via an animation
water oFF
water on
rinse
heavy-duty
cleaning cycle
light
cleaning
cycle
Normal
cleaning
cycle
previous
screen
start/stop
oven too hot warning
Must allow oven to cool down before inserting
CombiClean tabs or spraying with cleaner
Cleaning in process
36
cleaning & maintenance
Preventative maintenance
In addition to the routine cleaning and maintenance
procedures, there are several additional steps to be
taken for both sanitation and to keep the oven running
efficiently. These additional safeguards will help prevent
down time and costly repairs.
TO PROLONG THE LIFE OF THE DOOR GASKET,
CLEAN THIS ITEM DAILY.
The acids and related compounds found in fat,
particularly chicken fat, will weaken the composition of
the gasket unless cleaned on a daily basis. Wipe with a
hot, soapy cloth.
DO NOT DISPOSE OF GREASE, FAT, OR SOLID
WASTE DOWN THE OVEN DRAIN.
Fats and solids will eventually coagulate in the drain
system, causing blockage. Consequently, water
will back-up into the condenser and interior oven
compartment, resulting in an oven that is inoperable.
TO ADDITIONALLY PROTECT GASKET LIFE,
ALLOW OVEN DOOR TO REMAIN SLIGHTLY OPEN
AT THE END OF THE PRODUCTION DAY.
An open door will relieve the pressure on the door gasket.
ROUTINELY CLEAN DOOR HINGES.
Open oven door to relieve tension. Clean all parts of
the hinge.
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.
CLEAN prongs of
removable probe daily.
To ensure accurate internal
product temperature readings,
the prongs on the removable
probe must be cleaned daily.
USE THE AUTHORIZED COMBITHERM OVEN
CLEANER ONLY.
The use of unauthorized cleaning agents may discolor or
harm the interior surfaces of the oven.
roll-in cart/food trolley cleaning (on equipped models)
1. R
emove food trolley to a cart wash area. Trolleys may be cleaned using
any mild cleaning detergent and warm water.
2. H
and wipe all framing, slides, drip pan, and base. Thoroughly clean
debris from the casters. A spray hose can be used for easier cart cleaning.
3. Remove detergent solution with warm water.
4. W
ipe or spray with a sanitizing solution designed for use on metal and
vinyl food contact surfaces.
5. Allow trolley to air dry.
As an alternative, trolleys can be cleaned while inside the oven. Allow the
trolley to remain in the oven through the normal cleaning cycle, followed by
steps 2 through 5 above.
37
cleaning & maintenance
CLEANING AND PREVENTIVE 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.
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.
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.
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.
38
cleaning & maintenance
cleaning schedule
DAILY STEAM GENERATOR FLUSH
(Electric boiler equipped models only)
See next page for instructions
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.
The steam generator must be flushed once a day when
operating the oven on a regular basis. This procedure will
prevent lime deposits and scale build-up from forming
in the steam generator. A steam generator flush is
automatically initiated during the cleaning function.
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.
daily prong cleaning
To ensure accurate internal
product temperature readings,
the prongs on the removable
probe must be cleaned daily.
Do not attempt to remove gasket or place in the
dishwasher.
PROBE USAGE AND CLEANING
After each use of the CORE TEMP mode, wipe the probe
tip with a clean paper towel to remove food debris. Follow
by wiping the probe with a disposable alcohol pad. Return
the probe to the proper door bracket position.
1. Remove all food debris from
prongs at the end of each
production shift. Wipe the
entire prong casing, and between each prong with a
clean cloth and warm detergent solution.
Probe Cleaning Procedures
2. Remove detergent by wiping with a cloth and clean
rinse water.
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.
3. Allow to air dry before replacing detachable probe.
2. Remove detergent by wiping the probe, cable, and
bracket with a cloth and clean rinse water.
regular DECALCIFICATION
(Electric boiler equipped models only)
Qualified service technician should see CombiTouch Technical
Manual for instructions
3. Wipe probe and probe bracket with disposable alcohol
pad or sanitizing solution recommended for food
contact surfaces.
It is important to decalcify the steam generator,
particularly in areas with extremely hard water. In
addition to the daily steam generator flush, this procedure
should be performed once a month by a qualified service
technician or more frequently depending on usage and
water conditions.
4. Allow probe and cable to air dry in the probe
holding bracket.
5. Wipe the probe with a disposable alcohol pad prior to
inserting into a new food product.
DAILY OVEN CLEANING
To be performed at the end of the production day or
between production shifts.
MONTHLY CLEANING
1. Spray Head
1
2. Water Intake Filter
3. Drain Pipe
2
3
39
cleaning & maintenance
C ombi C lean cleaning agents
danger
RUBBER GLOVES MUST BE WORN WHEN USING
CombiClean Tablets or 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.
Eyes: Flush with water for 15 minutes. See a
physician immediately.
caution: C
auses eye, skin, and respiratory tract
irritation. keep out of reach of children.
Inhalation: If difficulty in breathing occurs, leave area
immediately and do not return until dust is settled. If
irritation persists, see a physician.
precautions:
- Do not take internally.
Ingestion: Drink large quantities of milk or water. Do
not induce vomiting. See a physician immediately.
- Avoid contact with eyes and skin.
- Use rubber gloves when using this product.
Protective packaging of tablets will
begin to dissolve onto skin if handled
with damp or wet hands.
- Wash hands thoroughly after handling.
- Avoid mixing with strong, concentrated acids.
automatic steam generator flush
Flushing the electric Combitherm steam generator on a
daily basis helps prolong the life of the steam generator
heating elements and reduces the need for service. The
CombiTouch provides this feature as an automatic
function once every 24 hours.
user that flushing is in process. This function cannot be
manually turned on or off and users cannot start a cooking
sequence during the generator flush. Wait until the flush
cycle is finished, then begin to use the oven as normal.
If the operator cleans the oven daily, it will not
automatically flush as this is one of the functions of the
cleaning cycles.
The steam generator flush is automatically activated when
the oven is powered on if no cleaning program has run
during the last 24 hours. An indicator icon will notify the
decalcification (on boiler equipped models)
using ScaleFree™
Decalcification must be performed by a
qualified service technician. Qualified
technicians should refer to the AltoShaam CombiTouch Technical Manual for
decalcification procedures.
ScaleFree efficiently and effectively removes lime-scale
build-up from combi ovens.
ScaleFree™ is a non-hazardous, Biodegradable Citrus
Based Powder that when mixed with water becomes a
powerful lime-scale remover.
ScaleFree™ Descaling Compound is an acid-based
descaler combined with a proprietary chelating agent
that is effective in dissolving and removing carbonate,
lime-scale and iron-scale build-up caused by hard water.
DO NOT COOK IN ANY PROGRAM MODE
WITH ScaleFree™ IN THE STEAM GENERATOR
SYSTEM.
40
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:
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.
RESS THE START icon TO BEGIN THE
P
COOKING.
RESS THE START icon TO ACKNOWLEDGE
P
THE ERROR.
RESS THE Stop icon WHEN THE TIMER
P
EXPIRES.
The icons that begin to flash represent operational
modes that are still usable.
The Combitherm will return to normal operation when
the oven fault is corrected.
SELECT ONE OF THE available COOKING MODES.
41
T roubleshooting
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
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
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
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
42
troubleshooting
CombiTouch 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 the power flow to the unit. Plug in outlet?
Do not attempt to repair or service the CombiOven 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
E01
Low Water Boiler
Low water level in boiler
— Water supply is shut off.
— Low water pressure.
— Generator drain cap missing or loose.
— Generator drain pump is not sealing.
— Generator drain pump elbow leaking.
— Faulty or scaled water level probe.
— Faulty or plugged dual solenoid valve assembly.
— Wiring or connection issue.
— No output to dual solenoid from relay board.
— Relay board, high voltage is not operating.
E02
Control Temperature High
Relay board surface
temperature too high
— Wiring or connection issue.
— Cooling fan on Relay board assembly is
not operating.
— Cooling Fan on display board is not operating.
— Main Cooling fan is not operating.
— Cooling Fan on motor drive is not operating.
— Unit is less than 20” from a heat producing source
on its left hand side.
E03
Fan Motor Error
Fan motor does not work
— Exhaust hood is not operating properly.
— Check LED flashes on the Motor Control.
— See Motor Control Error Code list.
— Connection Issue on Hall Effect sensor.
— Fan whel is not operating.
— Hall sensor does not detect motor rotation.
E04
Fan Motor 2 Error
Lower fan motor on 20•20
does not work
— Exhaust hood is not operating properly.
— Check LED flashes on the Motor Control.
— See Motor Control Error Code list.
— Connection Issue on Hall Effect sensor.
— Fan wheel is not operating.
— Hall sensor does not detect motor rotation.
E11
Convection Temperature
High
Excess oven temperature
Convection Mode & Combi Mode:
— Convection Oven contactor(s) stuck closed.
— N6 Oven Cavity Temperature probe defective.
— N6 Cavity Probe connection problem.
— Relay board, high voltage is not operating.
— Wiring or connection issue.
Combi Mode Only:
— Insufficient water supply into oven for
steam production.
43
Possible Cause
(Continued on next page)
T roubleshooting
CombiTouch ERROR CODES
Error
Code
Error Call Out in Display
Description of Error
E13
Boiler Temperature High
Boiler temperature overheats
— Scale build up inside steam generator.
— Scale build up on water level probe.
— B4 Probe connection problem.
— B4 probe faulty.
E15
Condensor Temperature High
Excess condensor
temperature
— Untreated water supply line is shut off.
— Untreated water supply line is connected to warm
water.
— B3 probe connection problem.
— B3 probe is faulty.
— Single solenoid valve Y2 obstructed or faulty.
— Wiring or connection problem.
— Relay board, high voltage is not operating.
E20
HACCP Only - B11 Core
Temperature Probe Single
Point Fault
Single point core temperature
probe defect
or disconnected.
— Clean Probe Receptacle Pins with sand paper.
— B11 Single Point Core Temperature probe with
quick connect, defective.
— B11 Single Point Core Temperature probe wires
with quick connect, disconnected.
— B11 Single Point Core Temperature probe
receptacle, defective.
— B11 Single Point Core Temperature probe
receptacle wires disconnected.
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 Cavity Probe Fault
Cavity temperature probe
defect or disconnected
— N6 Oven Cavity Temperature probe defective.
— N6 Oven Cavity Temperature connection problem.
E22
B10 Core Temperature Probe
Multipoint Fault
Multipoint core temperature
probe defect or disconnected
— B10 Multipoint Core Temperature probe defective.
— B10 Multipoint Core Temperature probe connection
problem.
E23
B4 Boiler Probe Fault
Boiler temperature probe
defect or disconnected
— B4 Boiler temperature probe defective.
— B4 probe wires connection problem.
E24
B5 Bypass Probe Fault
Bypass steam temperature
probe defect or disconnected
— B5 Bypass steam temperature probe defective.
— B5 Bypass steam temperature connection problem.
E25
B3 Condensor Probe Fault
Condensor water
temperature probe defect or
disconnected
— B3 Condensor temperature probe defective.
— B3 Condensor probe connection problem.
E26
N8 Boiler Safety
Temperature Probe Fault
Steam generator heating
element protection probe
defect or disconnected
— N8 Boiler temperature probe defective.
— N8 probe connection problem.
E27
Boiler Element Temperature
High
Excess steam generator
safety probe
— Scale build up inside steam generator.
— Scale build up on water level probe.
— Water level probe connection failure.
— N8 boiler temperature probe defective.
— N8 probe connection problem.
— Steam element contactor(s) stuck closed.
— Wiring or connection problem.
(Continued on next page)
44
troubleshooting
CombiTouch ERROR CODES
Error
Code
Error Call Out in Display
Description of Error
Possible Cause
E34
Steam Generator Drain
Pump Fault
Water level in steam
generator does not drop
during cleaning program
— Scale build up inside the steam generator drain
pump.
— Scale build up inside the steam generator affecting
water level probes.
— Generator drain pump is faulty
— Connection issue at drain pump.
— No output to pump from relay board.
E36
Steam Temperature High
Oven cavity temperature is
too high when operating in
a steam mode or cleaning
program
— Water supply is shut off.
— Low water pressure.
— Wiring or connection issue.
— Water injection pipe obstructed.
— Water flow control valve plugged or defective.
— Dual solenoid valve Y-1 obstructed or defective.
— No output to solenoid valve form relay board.
E51
No Water In Boiler
Water inside steam generator
does not reach low water
level
— Water supply is shut off.
— Low water pressure.
— Generator drain cap missing or loose.
— Generator drain pump is not sealing.
— Generator drain pump elbow leaking.
— Faulty or scaled water level probe.
— Faulty or plugged dual solenoid valve assembly.
— Wiring or connection issue.
— No output to dual solenoid from relay board.
E53
Fan Motor High
Temperature
Fan motor too hot
— Exhaust hood is not operating properly.
— Check LED flashes on the Motor Control.
— See Motor Control Error Code list.
— Connection Issue on Hall Effect sensor.
— Fan wheel is not operating.
— Hall sensor does not detect motor rotation.
E54
Fan Motor 2 High
Temperature
20•20 lower fan motor too hot
— Exhaust hood is not operating properly.
— Check LED flashes on the Motor Control.
— See Motor Control Error Code list.
— Connection Issue on Hall Effect sensor.
— Fan wheel is not operating.
— Hall sensor does not detect motor rotation.
E55
Vent Not Open
Browning valve does not
open
— Alignment issue between motor cam and vent
motor safety switch (micro switch).
— Fault vent valve (motor).
— Fault vent valve safety switch (micro switch).
— Wiring or connection problem.
(Continued on next page)
45
T roubleshooting
CombiTouch 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.
— Dual water solenoid valve obstructed or faulty (Y3.)
— Relay board, high voltage, defective.
E93
Communication Error,
FROM Display Board
Communication error
between display board and
low voltage relay board
— Check ribbon cable connections mentioned below.
— Ribbon cable defective.
— 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
— Check ribbon cable connections mentioned below.
— Ribbon cable defective.
— Relay board, low voltage, connector defective.
— Display board connector defective.
E98
RB is in Cesius and DB is in
Fahrenheit
Conflict of unit configuration
in the setup menu
— Relay board and Data board do not match, use
setup menu to change format.
E99
RB is in Fahrenheit and DB
is in Cesius
Conflict of unit configuration
in the setup menu
— Relay board and Data board do not match, use
setup menu to change format.
(see motor control error chart on next page)
46
troubleshooting
CombiTouch MOTOR CONTROL ERROR CODES
Type of Error
Indication
Release of Error
Undervoltage
LED flashing sequence, with 1 flash per period.
Voltage of intermediate circuit is less than 250V
Overvoltage
LED flashing sequence, with 2 flashes per period.
Voltage of intermediate circuit exceeds 445V
Excess
Temperature
LED flashing sequence, with 3 flashes per period.
Temperature sensor in the power unit is more than 93°C
Overcurrent
LED flashing sequence, with 4 flashes per period.
Blocked motor, detected by current peak monitoring from
900 rpm rotating field
Overcurrent
LED flashing sequence, with 5 flashes per period.
Intermediate circuit current exceeds 4.0A
Short-circuit
LED flashing sequence, with 6 flashes per period.
Release of interrupt at intermediate circuit current larger
than 53A
Power on
LED flashing sequence, with 7 flashes per period.
Effective mains voltage does not correspond to jumper
setting 115V/230V
Watchdog
LED flashing sequence, with 8 flashes per period.
Watchdog of the microcontroller released, program crash
47
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