E EL LE EC

E EL LE EC
COMBINATION OVEN/STEAMERS
INSTALLATION
MAINTENANCE
AND
SERVICE MANUAL
ELECTRIC
MODELS:
6•05ML
6•10iNML
10•10iN
7•14i
ELECTRIC
SMOKER
MODELS:
6•10iN/SK
10•10iN/SK
7•14i/SK
W164 N9221 Water Street
PHONE: (262)251-3800
●
P.O. Box 450
(800)558-8744 U.S.A./CANADA
●
Menomonee Falls, Wisconsin 53052-0450
FAX: (262)251-7067
●
U.S.A.
(800)329-8744 U.S.A. (262)251-1907
INTERNATIONAL
www.alto-shaam.com
PRINTED IN USA
#6002•02/05
C O M B I T H E R M ® I N S TA L L AT I O N
RECEIVING & TRANSPORTATION
Upon receipt of the Combitherm combination
oven/steamer, check the exterior of the shipping
carton for any physical damage that could result in
damage to the contents. If the oven was not
received from the carrier in an upright position,
there is a stronger possibility of concealed damage.
Remove the carton or uncrate the unit carefully
and inspect for any transit damage. Immediately
report any damage to the delivering freight carrier.
®
The oven must remain on the pallet
while being moved to the installation site
by fork lift or pallet lift truck.
Note dimensions required for doorways and aisles
for access of the oven and pallet to the installation
site. Transport the oven in an upright and level
position only. Do not tilt the oven.
With the oven on the original pallet, remove the
carton and all packaging materials. Open the oven
door and remove all documents and other
materials from the oven interior. Remove the
roll-in cart if so equipped.
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C O M B I T H E R M ® I N S TA L L AT I O N
BASIC INSTALLATION SITE REQUIREMENTS
H O O D I N S TA L L AT I O N I S R E Q U I R E D
• Installation surface must be level.
• Do not install adjacent to flammable surfaces.
• Deep fat fryers or similar heat producing equipment must not be installed in
the immediate vicinity of the hand shower.
• Installation surface must be non-combustible (unable to burn).
The oven must remain on the pallet while being moved
to the installation site with fork lift or pallet lift truck.
Do not tilt the oven.
VENTILATION
A steam ventilation hood is mandatory for the operation of the oven. The ventilation hood must be installed
in accordance with local building codes for steam exhaust and must protrude 12-inches to 20-inches
(300mm to 500mm) over the front side of the oven. A grease filter must be located in the protruding area of
the hood. Grease filters should be thoroughly cleaned on a regular basis following manufacturer's
instructions. Ventilation hoods must ensure an adequate amount of incoming air during operation and must
be operated whenever the combination oven/steamer is used in order to avoid the accumulation of
condensation in the hood area.
If a ventless hood is to be installed, we recommend
the Combitherm Ventless Hood for the appropriate
model oven.
VH ML -5
Combitherm model 6•05, 6•10iN ML , and 10•10iN
VH ML -10
Combitherm model 7•14i
MODEL
Air Movement
Drain Connection
Electrical
Ship Weight
Replacement
Filters
GREASE
CHARCOAL
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VH M L -5
530 CFM
VH M L -10
1200 CFM
3/4" (19,1mm) NPT
208-240 V.A.C. — 50/60 Hz, 1 ph
100 watts, .50 amps
240 watts, 1.0 Amps
100 lb (45 kg)
126 lb (57 kg)
FI-24113
FI-24114
C O M B I T H E R M E L E C T R I C I N S TA L L AT I O N A N D M A I N T E N A N C E M A N UA L
FI-23062
FI-24102
C O M B I T H E R M ® I N S TA L L AT I O N
POSITIONING ON SITE
removing the oven from the pallet for
➤Before
positioning on site, it is important to remove the drip
tray to prevent damage to the tray caused by the
lifting forks. The drip tray is fastened to the bottom of
the oven with three sheet metal screws as illustrated.
This requirement pertains to the following models.
MODELS
6•05
6•10iN ML
10•10iN
7•14i
Lift the oven from the pallet
with a fork lift or pallet lift
truck positioned at the front
of the oven. To avoid
damage, position the lift forks
to the left of the condenser as
indicated in one of the two
diagrams shown below. For
additional damage protection,
the use of two wooden boards,
placed between the bottom of
the oven and the lifting forks,
CONDENSER
is strongly recommended.
MODEL
NET WEIGHT
6•05
180 lb (82 kg)
6•10iN
285 lb (129 kg)
10•10iN
385 lb (175 kg)
7•14i
405 lb (184 kg)
8"
(203mm)
After the oven is correctly positioned
on site, reattach the drip tray.
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INSTALLATION REQUIREMENTS
■
Do not install oven adjacent to flammable
4"
(102mm)
surfaces. Strictly observe all local fire
safety regulations.
■
In order to ensure proper ventilation, a
minimum distance of at least 6-inches
18"
(46cm)
(152mm) must be kept from the control
panel side [ LEFT ] of the oven and any
adjoining surfaces.
4" (102mm)
NOTE: In addition to ventilation
RETRACTABLE
DOOR OPTION:
requirements, additional clearance
6-1/2" (165mm)
is needed for service access. A
minimum distance of 18-inches
(457mm) is strongly recommended.
■
20"
(50cm)
Allow a minimum of 4-inches (102mm) from
the right side of the oven to allow the door
to open to at least a 90° angle. Fully opened,
the door will extend up to a 225° angle. If
the oven is furnished with the retractable
MINIMUM
20"
(50cm)
door option, allow a minimum clearance of
6-1/2-inches (16cm).
■
Allow a minimum clearance of 4-inches
(102mm) from the back of the oven for
plumbing connections.
■
Allow a 20-inch (50cm) clearance at the top of
the oven for free air movement and for the
steam vent(s) located at the top [ RIGHT- REAR ].
■
Do not install the oven adjacent to heat
producing equipment such as fryers,
broilers, etc. Minimum clearance
recommended: 20-inches (50cm).
Place the Combitherm oven on a stable, noncombustible LEVEL horizontal surface. For
counter-top models, the oven stand must be level.
In addition, the overall height of the oven should
be positioned so the operating controls and
shelves may be conveniently reached from
the front.
A L L I N S TA L L AT I O N I N S T R U C T I O N S
AND REQUIREMENTS MUST BE
S T R I C T LY O B S E R V E D .
IMPROPER CONNECTION
OF THIS APPLIANCE
NULLIFIES ALL WARRANTIES.
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C O M B I T H E R M E L E C T R I C I N S TA L L AT I O N A N D M A I N T E N A N C E M A N UA L
C O M B I T H E R M ® I N S TA L L AT I O N
ASSEMBLY REQUIREMENTS
HAND SHOWER HOLDER
Fasten the hand shower holder in the holes
provided on the oven using the three (3)
screws packaged
with the holder.
DRIP TRAY INSTALLATION
Hang the drip tray at the front of the oven
as indicated on the drawing.
WATER SUPPLY
C O N N E C T TO P OTA B L E ( D R I N K A B L E ) C O L D WAT E R O N LY
WATER PRESSURE REQUIREMENTS: M I N I M U M 30 PSI (2 BAR)
MAXIMUM 90 PSI (6 BAR)
Flush the water line at the installation site before connecting the oven to the water supply. A shut-off valve
and approved back-flow preventer must be installed when connecting the oven to the cold water intake.
The water supply line must be a minimum of 3/4-inch NPT (19mm). A water conditioning system is
recommended if the water supply is between 6 and 8 grains of hardness. If water tests over 14 grains of
hardness, the installation of a water softener is strongly recommended. Install the line filter at the cold
water intake connection point.
PIPE SEALING TAPE ( TEFLON ®) MUST BE USED AT ALL CONNECTION POINTS.
The use of a pipe sealing compound is not recommended.
THE MAIN WATER SHUT-OFF VALVE MUST BE IN THE
OPEN POSITION WHEN THE OVEN IS BEING USED.
The hand shower spray hose is installed adjacent to the cold water
intake connection. A ball valve is installed on the oven for hose
connection to the COLD water source. Assemble the washer and
the flexible hose on the ball valve and hang the spray handle on the
holder previously installed on the oven.
ELBOW
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C O M B I T H E R M ® I N S TA L L AT I O N
WATER DRAINAGE
The oven must discharge through an indirect
waste pipe by means of an air gap. The drain
thread is 1-1/4-inch (32mm) NPT.
AVERAGE
DRAIN WATER
TEMPERATURE
A union is required. Install a 1-1/4-inch
(32mm) diameter drain line. The drain line
must always be a positive gradient away
from the Combitherm oven and not more than
12-inches (305mm) before an air gap.
149°F (65°C)
NOTE: In the U.S.A., this equipment is to be
installed to comply with the Basic
Plumbing Code of the Building
Officials and Code Administrators
International, Inc. [BOCA], and the
Food Service Sanitation Manual of the
Food & Drug Administration [FDA].
2" (51mm)
Air Gap
1-1/4" (32mm) diameter NPT
If several units are to be connected to one
drain pipe, the dimensions of the pipe must be
sufficient to allow an unobstructed water drain system.
WASTE PIPE
1-1/2" to 2" minimum diameter
(c. 38mm to 51mm)
A D D I T I O N A L T E C H N I C A L D ATA
MODEL ➜
6•05 M L
6•10-iN M L
10•10iN
7•14i
Type of Oven
counter
oven stand
counter
oven stand
counter
oven stand
counter
oven stand
Pan
Capacity
INCHES
6: 12" x 10"
12: 12" x 6"
10: 12" x 20"
10: 18" x 13"
14: 12" x 20"
7: 18" x 26"
GASTRONORM
6: GN 1/2
12: GN 1/3
6: 12" x 20"
6: 18" x 13"
12: 12" x 10"
6: GN 1/1
18: GN 1/3
10: GN 1/1
14: GN 1/1
Side Rack
INCHES
Spacing (MILLIMETERS)
2-5/8
(65mm)
2-5/8
(65mm)
2-5/8
(65mm)
2-5/8
(65mm)
Interior
INCHES
Width ( MILLIMETERS )
15-1/4
(596)
13-1/4
(387)
13-1/4
(387)
23-1/2
(596)
Interior
INCHES
Depth ( MILLIMETERS )
17-7/8
(455)
26-1/4
(665)
26-1/4
(665)
28-7/16
(722)
Interior
INCHES
Height ( MILLIMETERS )
17-3/4
(450)
17-3/4
(450)
27
(685)
20-5/16
(515)
Noise
Level
The noise emission level related to the workplace is lower than: 70 dBA
Spray Hose
Length
Water Consumption
( APPROX .)
81-inches
(2050mm)
81-inches
(2050mm)
3 - 5 gal/hr
(12 - 20 l/hr)
4 - 6 gal/hr
(15 - 25 l/hr)
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81-inches
(2050mm)
C O M B I T H E R M E L E C T R I C I N S TA L L AT I O N A N D M A I N T E N A N C E M A N UA L
81-inches
(2050mm)
C O M B I T H E R M ® I N S TA L L AT I O N
ELECTRICAL INSTALLATION
ELECTRICAL CONNECTIONS MUST BE
MADE BY A QUALIFIED ELECTRICIAN IN
ACCORDANCE WITH APPLICABLE
ELECTRICAL CODES.
An electrical wiring diagram is located behind
the control panel on the left side of the oven.
The oven must be installed by a qualified
electrician. This appliance must be branch
circuit protected with proper ampacities, in
accordance with the wiring diagram located in
the electrical compartment of the oven. The
oven must be properly grounded in accordance
with the National Electrical Code and applicable
local codes.
MOTOR
with
Rotation Direction
C AU T I O N
E N S U R E T H E AVA I L A B L E P OW E R
S O U R C E M AT C H E S T H E
VO LTAG E S TA M P E D O N T H E
N A M E P L AT E O F T H E OV E N .
Terminal
Block Ground
Electrical
Connection
Electrical
Panel
Wire size for the main incoming power to the
unit must match the minimum size listed in the
specifications applicable to the specific oven
model. For supply connections, locate the wire size posted on the label located on the electrical control box
cover, behind the service panel or elsewhere listed in this manual.
When connecting to a Delta-B (wild leg) on a 3-phase system, the wild leg must be connected to line 3.
FOLLOWING ELECTRICAL
CONNECTION, THE FAN
MUST ROTATE IN THE
SAME DIRECTION AS
THE ARROW
LOCATED ON THE
OVEN FAN MOTOR.
T H I S A P P L I A N C E W I L L N OT
F U N C T I O N P RO P E R LY A N D DA M AG E
C A N O C C U R I F T H E M OTO R
ROTAT I O N I S N OT C O R R E C T.
Before operating the oven, check all cable
connections in the electrical connection area
for tightness since connections can loosen
during transport.
N O T E : After both water and electrical
connections have been completed,
operate the oven in any cooking
mode for a period of 15 minutes and
recheck the main power connections
at the terminal block to make
certain they remain tight.
TO CHANGE MOTOR DIRECTION,
EXCHANGE TWO OF THE
INCOMING PHASES.
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C O M B I T H E R M ® I N S TA L L AT I O N
STACKING INSTALLATION
Stacking Combitherm ovens require two (2) water connections, two (2) drain connections, and two (2)
electrical connections.
15" (381mm)
VENT
If local code allows,
the water and drain may be manifolded as long as the size of the water inlet is increased to
1-inch (25,4mm) and the drains include an external vent. The drawing illustrates one
suggested method of a manifold installation.
UNION
Intake
1" (25,4mm)
3/4"
(19mm)
1-1/4"
(32mm)
UNION
WATER INTAKE
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DRAIN
C O M B I T H E R M E L E C T R I C I N S TA L L AT I O N A N D M A I N T E N A N C E M A N UA L
1-1/2" (38mm)
1"
(25,4mm)
C O M B I T H E R M ® I N S TA L L AT I O N
POST-INSTALLATION CHECK LIST
In order for this oven to operate properly, installation must conform with the instructions provided in this
manual. Following full installation the following list is provided as a final check to help assure conformance.
INSTALLER REQUIREMENTS
■
■
INITIALS / DATE
Bottom of oven has been checked for damage due to improper positioning on site.
Proper clearances have been allowed at the top of the oven and from all adjacent surfaces
with allowance of free air access to all vents.
■
■
Clearance has been provided at the left of the oven for service access.
A minimum distance of 20-inches (1/2 meter) has been provided between the oven and any
heat producing equipment such as fryers, broilers, etc.
■
■
■
The oven has been leveled on a stable non-combustible surface.
The oven has been connected to COLD water on a single water connection.
Incoming water pressure is between a minimum of 30 PSI (2
of 90 PSI (6
■
BAR )
and a maximum
BAR ).
A water conditioner is highly recommended, especially if the water grains of hardness
is NOT within the range of pH5 and 9. Contact factory for assistance.
■
■
■
■
Installation of drain is at a minimum of 1-1/4" (32mm) with a positive descending slope.
2" (51mm) air gap at drain is free of obstructions.
Motor direction correctly corresponds with the direction of the arrow on the motor.
Electrical safety devices and phase rotation have been checked.
INSTRUCTIONS TO OWNER/OPERATOR
■
■
■
INITIALS / DATE
Owner/operator has been instructed on the importance of cleaning the oven along with
proper cleaning procedures with regard to daily cleaning of the interior.
Owner/operator has been advised to use authorized Combitherm oven cleaner only.
Owner/operator has been informed of the safety warnings located in the operation guide
including the warning not to handle pans containing liquid or semi liquid products
positioned above eye level of the operator.
Damage directly attributed to improper set up, installation, or cleaning can invalidate warranty claims.
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C O N T R O L PA N E L I D E N T I F I C AT I O N
POWER ON/OFF KEY
STEAM MODE KEY
RETHERM MODE KEY
CONVECTION MODE KEY
PROGRAM INSTALL/EDIT KEY
START / STOP KEY
SUPERHEATED STEAM AND
CONVECTION MODE KEY
PROGRAMMED MENU KEY
DELUXE MODELS ONLY
DELUXE MODELS ONLY
CHEF FUNCTION KEY
FUNCTION & OPERATING
INDICATORS
COOKING TEMPERATURE KEY
CONTROL PANEL DISPLAY
CORE TEMPERATURE KEY
UP ARROW KEY
QUICK PROGRAM KEYS
TIME KEY
DOWN ARROW KEY
ADJUSTMENT KNOB
DELUXE MODELS ONLY
MOISTURE VENT KEY
ELECTRIC MODELS ONLY
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C O M B I T H E R M E L E C T R I C I N S TA L L AT I O N A N D M A I N T E N A N C E M A N UA L
C O N T R O L PA N E L I D E N T I F I C AT I O N
POWER ON/OFF KEY
Activates power to the oven.
STEAM MODE KEY
The oven will operate in the steam mode at
a temperature range of 86°F to 248°F
(30°C to 120°C).
• Automatic steaming at 212°F (100°C)
FACTORY- SET DEFAULT .
• Quick steaming between 213°F and 248°F
(101°C and 120°C).
• Low Temperature Steaming between
86°F and 211°F (30°C and 99°C).
START/STOP KEY
Initiates all cooking mode functions and
programmed procedures stored in memory.
Stops an activated cooking mode or
programmed procedure currently in
progress, and exits Chef function key.
SUPERHEATED STEAM AND
CONVECTION MODE KEY
Selection key for the combination steam
and convection cooking mode which can be
set within a temperature range of
212°F to 482°F (100°C and 250°C).
ADJUSTMENT KNOB
Serves the same function as the up and
down arrow keys to increase or decrease
the displayed cook temperature , time ,
or core temperature .
MOISTURE VENT KEY ELECTRIC MODELS ONLY
Immediately vents steam and condensate
from the oven compartment while cooking in
the Convection mode or in the
Superheated Steam and Convection mode .
RETHERM MODE KEY
Food rethermalization or reheating mode
will operate with automatic steam injection
at a temperature range of 248°F and 320°F
(120°C and 160°C).
CONVECTION MODE KEY
Selection key for convection cooking
without steam at a temperature range of
86°F to 482°F (30°C and 250°C).
PROGRAM INSTALL AND EDIT KEY
Used to create, change, duplicate, and delete
programmed menus. DELUXE MODELS ONLY .
FUNCTION & OPERATING INDICATORS
PROGRAMMED MENU KEY
Shows a list menu in display of all stored
cooking programs and is also used to exit
the list menu display. DELUXE MODELS ONLY .
CHEF FUNCTION KEY
Used to select programmed menu
functions, various auxiliary functions, and
several chef help instructions.
COOKING TEMPERATURE KEY
Used to set the required cooking
temperature, to recall the set cooking
temperature, or to check the actual oven
temperature in conjunction with the down
arrow key , the up arrow key or the
adjustment knob .
TIME KEY
Used to set the required cooking time or
recall the set cooking time in conjunction
with the down arrow key , the up arrow
key or the adjustment knob .
DOWN ARROW KEY
Used to decrease displayed cook temperature
, time , or core temperature and as a
scrolling key for programming functions.
#6002
Reduced Power
Key Lock
Reduced Fan Speed
Moisture Vent
Confirmation of
Oven Operation
Peak Power Use
Energy Protection
CONTROL PANEL DISPLAY
CORE TEMPERATURE KEY
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 in conjunction with the down arrow
key , the up arrow key or the adjustment
knob .
UP ARROW KEY
Used to increase displayed cook temperature ,
time , or core temperature and as a
scrolling key for programming functions.
QUICK PROGRAM KEYS
Immediate access to frequently used
operator set programs including cooking
modes, cleaning, and other oven functions.
DELUXE MODELS ONLY .
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SMOKER CONTROL PANEL IDENTIFICATION
STANDARD
AND
PROGRAMMABLE DELUXE MODELS
POWER ON/OFF KEY
STEAM MODE KEY
RETHERM MODE KEY
CONVECTION MODE KEY
PROGRAM INSTALL/EDIT KEY
START / STOP KEY
COMBINATION STEAM AND
CONVECTION MODE KEY
PROGRAMMED MENU KEY
DELUXE MODELS ONLY
DELUXE MODELS ONLY
CHEF FUNCTION KEY
FUNCTION & OPERATING
INDICATORS
COOKING TEMPERATURE KEY
CONTROL PANEL DISPLAY
CORE TEMPERATURE KEY
UP ARROW KEY
QUICK PROGRAM KEYS
TIME KEY
DOWN ARROW KEY
ADJUSTMENT KNOB
DELUXE MODELS ONLY
SMOKING MODE KEY
ELECTRIC MODELS ONLY
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C O M B I T H E R M E L E C T R I C I N S TA L L AT I O N A N D M A I N T E N A N C E M A N UA L
SMOKER CONTROL PANEL BASIC FUNCTION
POWER ON/OFF KEY
Activates power to the oven and automatically
fills the steam generator with water which will
heat to a stand-by mode temperature of 150°F
(65°C). The steam generator flush is also
activated by pressing this key.
STEAM MODE KEY
The oven will operate in the steam mode at
a temperature range of 86°F to 248°F (30°C
to 120°C).
• Automatic steaming at 212°F (100°C)
FACTORY- SET DEFAULT .
• Quick steaming between 213°F and 248°F
(101°C and 120°C).
• Low Temperature Steaming between
86°F and 211°F (30°C and 99°C).
START/STOP KEY
Initiates all cooking mode functions and
programmed procedures stored in memory.
Stops an activated cooking mode or
programmed procedure currently in
progress, and exits Chef function key.
SUPERHEATED STEAM AND
CONVECTION MODE KEY
Selection key for the combination steam
and convection cooking mode which can
be set within a temperature range of
212°F to 482°F (100°C and 250°C).
ADJUSTMENT KNOB
Serves the same function as the up and
down arrow keys to increase or decrease
the displayed cook temperature , time ,
or core temperature .
SMOKING MODE KEY ELECTRIC MODELS ONLY
Initiates the production of smoke from the
wood chip container located at the bottom of
the oven compartment. The smoking
function operates in the convection mode and
in the combination mode.
.
RETHERM MODE KEY
Food rethermalization or reheating mode
will operate with automatic steam injection
at a temperature range of 248°F and 320°F
(30°C and 250°C).
CONVECTION MODE KEY
Selection key for convection cooking
without steam at a temperature range of
86°F to 482°F (30°C and 250°C).
PROGRAM INSTALL AND EDIT KEY
Used to create, change, duplicate, and delete
programmed menus. DELUXE MODELS ONLY .
...........FUNCTION & OPERATING INDICATORS
PROGRAMMED MENU KEY
Used to access and exit a menu list of all
stored cooking programs which can be
reviewed in display . DELUXE MODELS ONLY
CHEF FUNCTION KEY
Used to select programmed menu
functions, various auxiliary functions, and
several chef help instructions.
COOKING TEMPERATURE KEY
Used to set the required cooking
temperature, to recall the set cooking
temperature, or to check the actual oven
temperature in conjunction with the down
arrow key , the up arrow key or the
adjustment knob .
TIME KEY
Used to set the required cooking time or
recall the set cooking time in conjunction
with the down arrow key , the up arrow
key , or the adjustment knob .
DOWN ARROW KEY
Used to decrease displayed cook temperature
, time , or core temperature and as a
scrolling key for programming functions.
Reduced Power
Key Lock
Reduced Fan Speed
Smoking Indicator
Confirmation of
Oven Operation
Peak Power Use
Energy Protection
..........CONTROL PANEL DISPLAY
CORE TEMPERATURE KEY
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 in conjunction with the down arrow
key , the up arrow key , or the adjustment
knob .
UP ARROW KEY
Used to increase displayed cook temperature ,
time , or core temperature and as a
scrolling key for programming functions.
..........QUICK PROGRAM KEYS
Immediate access to frequently used
operator set programs including cooking
modes, cleaning, and other oven functions.
DELUXE MODELS ONLY .
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C O M B I T H E R M S M O K E R O P E R AT I O N
GENERAL OPERATION — SMOKERS
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 in the holder located on the
interior back panel of the smoker.
D O N OT U S E S AW D U S T F O R S M O K I N G . D O N OT U S E
WOOD CHIPS SMALLER THAN THUMBNAIL SIZE.
THE USE OF IMPROPER MATERIAL FOR THE SMOKING
FUNCTION COULD RESULT IN DAMAGE, HAZARD,
EQUIPMENT FAILURE, OR COULD REDUCE THE
OVERALL LIFE OF THE OVEN.
The smoking function can be used whenever the oven is operating in the convection mode or the
combination mode. The smoking function cannot be operated when the oven is operating in
steam mode or the retherm mode.
The smoking function can be programmed into a procedure with any of the
Duluxe Combitherm Smoker models. Press the smoking function
after setting time
or core temperature
or the Combination mode
button
in the Convection mode
.
A full container of wood chips will produce smoke for an approximate period of one hour. This time period
will vary depending on the degree of cooking temperature used, however, by following the tested
procedures set fourth in this manual, smoke production will be more than sufficient for complete product
smoke penetration and full smoke flavor. Other procedures in the front portion of this manual can be
adapted to a smoked product offering. If you need assistance, you are invited to contact an Alto-Shaam
corporate chef for recommendations.
The Combitheerm Smoker 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. Cleaning
instructions are provided in a previous section of this manual.
AVAILABLE FROM ALTO-SHAAM
WOOD CHIPS
20 POUND BULK PACKS
THE TOTAL WEIGHT OF WOOD CHIP
BULK PACKS MAY VARY DUE TO HIGH
MOISTURE CONTENT WHEN PACKAGED.
APPLE
HICKORY
CHERRY
SUGAR MAPLE
#6002
PG.
14
WC-22543
WC-2829
WC-22541
WC-22545
C O M B I T H E R M E L E C T R I C I N S TA L L AT I O N A N D M A I N T E N A N C E M A N UA L
BEEF BRISKET
PREHEAT THE OVEN BEFORE COOKING PRODUCT
C O M B I T H E R M S M O K E R OV E N P RO C E D U R E
PRODUCT
➤
MATERIALS
➤
PRODUCT
PREPARATION
➤
Beef Brisket, Fresh: 9 to 13 lb (4 to 6 kg)
Stainless steel sheet pans or full-size pans
Wire pan grids (optional)
Vegetable release spray (optional)
Seasoning
Spray pans or wire pan grids with vegetable release spray if desired.
Place briskets in pans and season as desired.
Load pans in preheated oven.
WOOD CHIP
Full
CONTAINER
FAN SPEED Full Speed
P R E S S & S E T E A C H O P E R AT I N G F U N C T I O N I N S E Q U E N C E
1.
2.
3.
OVEN MODE
OVEN MODE
OVEN MODE
Steam Mode
Convection Mode
Combination Mode
COOKING TEMPERATURE
COOKING TEMPERATURE
COOKING TEMPERATURE
180°F (82°C)
90°F (32°C)
225°F (107°C)
TIMER
TIMER
TIMER
APPROXIMATE COOK TIME
APPROXIMATE COOK TIME
APPROXIMATE COOK TIME
10 minutes
30 minutes
3 hours
SMOKING FUNCTION
SMOKING FUNCTION
SMOKING FUNCTION
DO NOT PRESS
Press to engage smoke
Press to engage smoke
U S E A P P ROX I M AT E C O O K I N G T I M E S S H OW N F O R F U L L O R PA RT I A L L OA D S
P R E S S S TA RT
M A X I M U M C A PA C I T Y
MODEL 6•10iN/SK
5 full-size pans
(GN 1/1)
PA N S I Z E S
PA N
SIZES
➤
MODEL 10•10iN/SK
MODEL 7•14i/SK
9 full-size pans
(GN 1/1)
12 full-size pans
(GN 1/1)
F I N A L I N T E R N A L P RO D U C T T E M P E R AT U R E
Full-size Pans: 20" x 12" x 2-1/2"
Half-size Sheet Pans: 18" x 13" x 1"
(GN 1/1: 530mm x 325mm x 20mm)
165°F (73°C)
S T O P T H E C O O K I N G F U N C T I O N AT A N Y T I M E B Y P R E S S I N G T H E S T O P K E Y.
Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the
controls may require some adjustment from the time and temperatures shown. All cooking should be based on internal product temperatures.
C O M B I T H E R M E L E C T R I C I N S TA L L AT I O N A N D M A I N T E N A N C E M A N UA L
PG.
15
BEEF RIBS
PREHEAT THE OVEN BEFORE COOKING PRODUCT
C O M B I T H E R M S M O K E R OV E N P RO C E D U R E
PRODUCT
➤
MATERIALS
➤
PRODUCT
PREPARATION
➤
Beef Ribs: 2 to 3 lb (1 to 1,3 kg)
Stainless steel or aluminum sheet pans or full-size pans
Vegetable release spray (optional
Seasoning
Spray pans with vegetable release spray if desired.
Place short ribs side-by-side in pans and season as desired.
Load pans in preheated oven.
WOOD CHIP
Full
CONTAINER
FAN SPEED Full Speed
P R E S S & S E T E A C H O P E R AT I N G F U N C T I O N I N S E Q U E N C E
1.
2.
3.
OVEN MODE
OVEN MODE
OVEN MODE
Steam Mode
Convection Mode
Combination Mode
COOKING TEMPERATURE
COOKING TEMPERATURE
COOKING TEMPERATURE
180°F (82°C)
90°F (32°C)
225°F (107°C)
TIMER
TIMER
TIMER
APPROXIMATE COOK TIME
APPROXIMATE COOK TIME
APPROXIMATE COOK TIME
10 minutes
30 minutes
2 hours
SMOKING FUNCTION
SMOKING FUNCTION
SMOKING FUNCTION
DO NOT PRESS
Press to engage smoke
Press to engage smoke
U S E A P P ROX I M AT E C O O K I N G T I M E S S H OW N F O R F U L L O R PA RT I A L L OA D S
P R E S S S TA RT
M A X I M U M C A PA C I T Y
MODEL 6•10iN/SK
5 full-size pans
(GN 1/1)
PA N S I Z E S
PA N
SIZES
➤
Full-size Pans: 20" x 12" x 2-1/2"
Half-size Sheet Pans: 18" x 13" x 1"
(GN 1/1: 530mm x 325mm x 20mm)
MODEL 10•10iN/SK
MODEL 7•14i/SK
9 full-size pans
(GN 1/1)
12 full-size pans
(GN 1/1)
F I N A L I N T E R N A L P RO D U C T T E M P E R AT U R E
190°F (88°C)
S T O P T H E C O O K I N G F U N C T I O N AT A N Y T I M E B Y P R E S S I N G T H E S T O P K E Y.
#6002
PG.
16
C O M B I T H E R M E L E C T R I C I N S TA L L AT I O N A N D M A I N T E N A N C E M A N UA L
PORK
— BAC K R I B S
PREHEAT THE OVEN BEFORE COOKING PRODUCT
C O M B I T H E R M S M O K E R OV E N P RO C E D U R E
PRODUCT
➤
MATERIALS
➤
PRODUCT
PREPARATION
➤
Pork back ribs:
1-3/4 down
Stainless steel or aluminum sheet pans or full-size pans
Seasoning
Barbeque Sauce (optional)
Place ribs side-by side on pans and season as desired.
Load pans in preheated oven.
NOTE: When cooking for immediate service or hot food holding, brush with heated
barbeque sauce after ribs are removed from the oven to prevent sauce from
burning. As an alternative, ribs can be cooked in advance, rapidly chilled, and
removed from refrigeration for reheating and service as required. Barbecue sauce
can be used for the reheating process.
WOOD CHIP
Full
CONTAINER
FAN SPEED Full Speed
P R E S S & S E T E A C H O P E R AT I N G F U N C T I O N I N S E Q U E N C E
1.
2.
3.
OVEN MODE
OVEN MODE
OVEN MODE
Steam Mode
Convection Mode
Combination Mode
COOKING TEMPERATURE
COOKING TEMPERATURE
COOKING TEMPERATURE
160°F (71°C)
90°F (32°C)
225°F (107°C)
TIMER
TIMER
TIMER
APPROXIMATE COOK TIME
APPROXIMATE COOK TIME
APPROXIMATE COOK TIME
10 minutes
30 minutes
50 minutes
SMOKING FUNCTION
SMOKING FUNCTION
SMOKING FUNCTION
DO NOT PRESS
Press to engage smoke
Press to engage smoke
U S E A P P ROX I M AT E C O O K I N G T I M E S S H OW N F O R F U L L O R PA RT I A L L OA D S
P R E S S S TA RT
M A X I M U M C A PA C I T Y
MODEL 6•10iN/SK
5 full-size pans
(GN 1/1)
PA N S I Z E S
PA N
SIZES
➤
MODEL 10•10iN/SK
MODEL 7•14i/SK
9 full-size pans
(GN 1/1)
12 full-size pans
(GN 1/1)
F I N A L I N T E R N A L P RO D U C T T E M P E R AT U R E
Full-size Pans: 20" x 12" x 2-1/2"
Half-size Sheet Pans: 18" x 13" x 1"
(GN 1/1: 530mm x 325mm x 20mm)
175° to 180°F
(79° to 92°C)
S T O P T H E C O O K I N G F U N C T I O N AT A N Y T I M E B Y P R E S S I N G T H E S T O P K E Y.
C O M B I T H E R M E L E C T R I C I N S TA L L AT I O N A N D M A I N T E N A N C E M A N UA L
PG.
17
PORK SHOULDER
PREHEAT THE OVEN BEFORE COOKING PRODUCT
C O M B I T H E R M S M O K E R OV E N P RO C E D U R E
PRODUCT
➤
MATERIALS
➤
PRODUCT
PREPARATION
➤
Pork Shoulder, Boston Butt, Bone-In or Boneless: 8 to 10 lb (4 to 5 kg)
Stainless steel sheet pans or full-size pans
Vegetable release spray (optional)
Seasoning
Spray pans with vegetable release spray if desired.
Place briskets in pans and season as desired.
Load pans in preheated oven.
WOOD CHIP
Full
CONTAINER
FAN SPEED Full Speed
P R E S S & S E T E A C H O P E R AT I N G F U N C T I O N I N S E Q U E N C E
1.
2.
3.
OVEN MODE
OVEN MODE
OVEN MODE
Steam Mode
Convection Mode
Combination Mode
COOKING TEMPERATURE
COOKING TEMPERATURE
COOKING TEMPERATURE
160°F (71°C)
90°F (32°C)
225°F (107°C)
TIMER
TIMER
TIMER
APPROXIMATE COOK TIME
APPROXIMATE COOK TIME
APPROXIMATE COOK TIME
10 minutes
30 minutes
2 hours, 30 minutes
SMOKING FUNCTION
SMOKING FUNCTION
SMOKING FUNCTION
DO NOT PRESS
Press to engage smoke
Press to engage smoke
U S E A P P ROX I M AT E C O O K I N G T I M E S S H OW N F O R F U L L O R PA RT I A L L OA D S
P R E S S S TA RT
M A X I M U M C A PA C I T Y
MODEL 6•10iN/SK
5 full-size pans
(GN 1/1)
PA N S I Z E S
PA N
SIZES
➤
Full-size Pans: 20" x 12" x 2-1/2"
Half-size Sheet Pans: 18" x 13" x 1"
(GN 1/1: 530mm x 325mm x 20mm)
MODEL 10•10iN/SK
MODEL 7•14i/SK
9 full-size pans
(GN 1/1)
12 full-size pans
(GN 1/1)
F I N A L I N T E R N A L P RO D U C T T E M P E R AT U R E
165°F to 170°F
(74°C to 77°C)
S T O P T H E C O O K I N G F U N C T I O N AT A N Y T I M E B Y P R E S S I N G T H E S T O P K E Y.
#6002
PG.
18
C O M B I T H E R M E L E C T R I C I N S TA L L AT I O N A N D M A I N T E N A N C E M A N UA L
CHICKEN
— Whole
PREHEAT THE OVEN BEFORE COOKING PRODUCT
C O M B I T H E R M S M O K E R OV E N P RO C E D U R E
PRODUCT
➤
MATERIALS
➤
PRODUCT
PREPARATION
➤
Chicken, Whole: 2-1/4 to 2-3/4 lb (1 to 1,2 kg) each
Seasoning
Vegetable release spray
Stainless steel or aluminum sheet pans with wire pan grids
or Alto-Shaam chicken roasting racks with grease tray
Place chicken on sprayed, grid-lined sheet pans or on roasting racks.
If desired, fold the wings and tuck under the back of the bird. Cross and secure legs.
Season as desired.
Load chicken in preheated oven.
NOTE: When using roasting racks, insert the grease tray before preheating or use rack with an
attached grease tray. When using sheet pans, do not overload each pan.
Chickens should not touch.
WOOD CHIP
Full
CONTAINER
FAN SPEED Full Speed
P R E S S & S E T E A C H O P E R AT I N G F U N C T I O N I N S E Q U E N C E
1.
2.
3.
OVEN MODE
OVEN MODE
OVEN MODE
Steam Mode
Convection Mode
Combination Mode
COOKING TEMPERATURE
COOKING TEMPERATURE
COOKING TEMPERATURE
160°F (71°C)
90°F (32°C)
225°F (107°C)
TIMER
TIMER
TIMER
APPROXIMATE COOK TIME
APPROXIMATE COOK TIME
APPROXIMATE COOK TIME
10 minutes
30 minutes
45 minutes
SMOKING FUNCTION
SMOKING FUNCTION
SMOKING FUNCTION
DO NOT PRESS
Press to engage smoke
Press to engage smoke
U S E A P P ROX I M AT E C O O K I N G T I M E S S H OW N F O R F U L L O R PA RT I A L L OA D S
P R E S S S TA RT
M A X I M U M C A PA C I T Y
MODEL 6•10iN/SK
1 full-size pan
(GN 1/1)
PA N S I Z E S
PA N
SIZES
MODEL 10•10iN/SK
MODEL 7•14i/SK
2 full-size pans
(GN 1/1)
4 full-size pans
(GN 1/1)
F I N A L I N T E R N A L P RO D U C T T E M P E R AT U R E
Full-size Pans: 20" x 12" x 2-1/2"
➤ (GN 1/1: 530mm x 325mm x 20mm)
175°F
(79°C)
S T O P T H E C O O K I N G F U N C T I O N AT A N Y T I M E B Y P R E S S I N G T H E S T O P K E Y.
C O M B I T H E R M E L E C T R I C I N S TA L L AT I O N A N D M A I N T E N A N C E M A N UA L
PG.
19
TURKEY BREAST
— Fresh or Precooked, Boneless
PREHEAT THE OVEN BEFORE COOKING PRODUCT
C O M B I T H E R M S M O K E R OV E N P RO C E D U R E
PRODUCT
➤
MATERIALS
➤
PRODUCT
PREPARATION
➤
Turkey breast, boneless: Fresh (raw) or precooked, 8 lb (4 kg) each
Stainless steel or aluminum sheet pans
Wire pan grids (optional)
Vegetable release spray (optional)
Seasoning
Each breast should be relatively uniform in size to assure even heating and smoking from item to
item. Place turkey breasts in pans and season as desired.
Load pans in a preheated oven.
NOTE: When using CORE-TEMP mode, insert the probe so that the tip of the probe is centered in
the breast. Approximate core temperature cut-off is 155° to 160°F (68° to 71°C).
WOOD CHIP
Full
CONTAINER
FAN SPEED Half Speed
P R E S S & S E T E A C H O P E R AT I N G F U N C T I O N I N S E Q U E N C E
1.
2.
3.
OVEN MODE
OVEN MODE
OVEN MODE
Steam Mode
Convection Mode
Combination Mode
COOKING TEMPERATURE
COOKING TEMPERATURE
COOKING TEMPERATURE
180°F (82°C)
90°F (32°C)
225°F (107°C)
TIMER
TIMER
TIMER
APPROXIMATE COOK TIME
APPROXIMATE COOK TIME
APPROXIMATE COOK TIME
30 minutes
30 minutes
1 hour, 45 minutes
SMOKING FUNCTION
SMOKING FUNCTION
SMOKING FUNCTION
DO NOT PRESS
Press to engage smoke
Press to engage smoke
U S E A P P ROX I M AT E C O O K I N G T I M E S S H OW N F O R F U L L O R PA RT I A L L OA D S
P R E S S S TA RT
M A X I M U M C A PA C I T Y
MODEL 6•10iN/SK
5 full-size pans
(GN 1/1)
PA N S I Z E S
PA N
SIZES
➤
MODEL 10•10iN/SK
MODEL 7•14i/SK
9 full-size pans
(GN 1/1)
12 full-size pans (GN 1/1)
6 full-size sheet pans
F I N A L I N T E R N A L P RO D U C T T E M P E R AT U R E
Full-size Pans: 20" x 12" x 2-1/2"
Full-size Sheet Pans: 18" x 26" x 1"
(GN 1/1: 530mm x 325mm x 20mm)
165°F
(74°C)
S T O P T H E C O O K I N G F U N C T I O N AT A N Y T I M E B Y P R E S S I N G T H E S T O P K E Y.
Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the
controls may require some adjustment from the time and temperatures shown. All cooking should be based on internal product temperatures.
#6002
PG.
20
C O M B I T H E R M E L E C T R I C I N S TA L L AT I O N A N D M A I N T E N A N C E M A N UA L
COLD SMOKED SALMON
—
SAUMON FUME
C O M B I T H E R M S M O K E R OV E N P RO C E D U R E
PRODUCT Fresh Salmon Fillets:
➤ 2-1/2 - 4 lb ( 1 - 2 kg) each
MATERIALS
▼
▼
PRODUCT PREPARATION ▼
Remove bones from fillets with a tweezers to avoid rupturing tissue.
▼ SALTING ▼
50% Sea Salt or Kosher Salt
50% Granulated or Brown Sugar ( FOR
Clear Plastic Wrap
Paper Toweling
Wire Mesh Grids
Tweezers
Ice: 3 to 4 lb (1 to 2 kg)
FAN SPEED
BEST COLOR )
To remove moisture from the raw salmon, blend salt and sugar mixture
thoroughly and pack firmly around each fillet. Cover salt-filled pans with
clear plastic wrap and refrigerate for 24 hours. Following the 24 hour
refrigeration period, remove fillets from salt/sugar mixture and rinse
thoroughly under cold, running water. Pat dry with paper toweling.
Place fillets side-by-side on a sheet pan and return, uncovered, to the
refrigerator for a period of 6 hours for the final drying period.
Half Speed
OVEN MUST BE AT ROOM TEMPERATURE BEFORE BEGINNING PROCEDURE.
SIDE VIEW
WOOD CHIP
CONTAINER
Full
Soak wood chips in water according to
directions (5 minutes). Fill wood chip
container full and insert in chip holder
located at the back of the oven.
TOP VIEW
1
2
3
4
5
6
7
PRESS & SET
Fill pan with ice and locate pan in shelf
directly above wood chip container.
1.
8
ICE
9
10
11
Place prepared salmon fillets on a wire
grid as indicated on the diagram and insert wire grid on oven shelf beginning
with the top shelf position.
OVEN MODE
Convection Mode
COOKING TEMPERATURE
86°F (30°C)
TIMER
APPROXIMATE COOK TIME
10 to 30 minutes per smoke
flavor preference
SMOKING FUNCTION
Insert probe probe into the center of the middle salmon fillet located in the top
shelf position or central shelf position when smoking a full load ( OPTIONAL ).
To maintain proper color, the internal temperature of the salmon must not
exceed 77°F (25°C). For this reason, it is important to begin the smoking
process with the oven at room temperature.
Close oven door and press the oven function keys to provide a smoking time
period from 10 to 30 minutes depending on taste preference. When the timer
cycles to the OFF position, the fillets must remain in the oven for a period of 30
minutes to 2 hours. Do not open the oven door during this period.
Following the required oven time, remove the fillets, cover with clear plastic
wrap and refrigerate until fully chilled.
Press to engage
U S E A P P ROX I M AT E C O O K I N G T I M E S S H OW N F O R F U L L O R PA RT I A L L OA D S
P R E S S S TA RT
M A X I M U M C A PA C I T Y
MODEL 6•10iN/SK
5 half-size sheet pans
MODEL 10•10iN/SK
MODEL 7•14i/SK
5 half-size sheet pans
9 half-size sheet pans
PA N S I Z E S
PA N
SIZES
➤
Half-size sheet pans: 18" x 13" x 1"
Full-size sheet pans: 18" x 26" x 1"
F I N A L I N T E R N A L P RO D U C T T E M P E R AT U R E
NOT TO EXCEED 77°F (25°C)
S T O P OV E N F U N C T I O N AT A N Y T I M E B Y P R E S S I N G T H E S T O P K E Y.
Time and temperature settings are suggested guidelines only. Due to variations in product quality, weight, and desired degree of doneness the
controls may require some adjustment from the time and temperatures shown. All cooking should be based on internal product temperatures.
C O M B I T H E R M E L E C T R I C I N S TA L L AT I O N A N D M A I N T E N A N C E M A N UA L
PG.
21
I M P O R TA N T S A F E T Y P R E C A U T I O N S
For safe release of the cooking
compartment steam, initially
open the door approximately
2" (50mm) only.
Stand
behind the door as the hot
STEAM
steam is released.
DO NOT USE THE ATTACHED HAND-HELD HOSE TO SPRAY ANYTHING OTHER
THAN THE INTERIOR OF THE COMBITHERM OVEN COMPARTMENT.
AT NO TIME SHOULD THE EXTERIOR OF THE OVEN BE STEAM
CLEANED, HOSED-DOWN WITH THE HAND-SPRAYER, FLOODED WITH
WATER, OR FLOODED WITH LIQUID SOLUTION OF ANY KIND.
DO NOT USE THE SPRAY HOSE IN A HOT COOKING COMPARTMENT. ALLOW
THE OVEN TO COOL TO A MINIMUM OF 150°F (66°C).
DO NOT USE HIGH PRESSURE WATER CLEANING METHODS ON THE INTERIOR
OR EXTERIOR OF THE COMBITHERM OVEN.
DO NOT HANDLE PANS CONTAINING LIQUID OR SEMI LIQUID PRODUCTS
POSITIONED ABOVE EYE LEVEL OF THE OPERATOR. SUCH PRODUCTS
CAN SCALD AND CAUSE SERIOUS INJURY.
U S E A U T H O R I Z E D C O M B I T H E R M L I Q U I D OV E N C L E A N E R O N LY .
UNAUTHORIZED CLEANING AGENTS MAY DISCOLOR OR HARM INTERIOR SURFACES OF THE
OVEN.
READ AND UNDERSTAND LABEL AND M AT E R I A L S A F E T Y D ATA S H E E T B E F O R E
USING THE OVEN CLEANER.
F O R O P E R AT O R S A F E T Y
NOTE AND OBSERVE ALL SAFETY PRECAUTIONS LOCATED THROUGHOUT THIS MANUAL.
#6002
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22
C O M B I T H E R M E L E C T R I C I N S TA L L AT I O N A N D M A I N T E N A N C E M A N UA L
COMBITHERM® CLEANING & MAINTENANCE
Preventive Maintenance
In addition to the routine cleaning and maintenance procedures, there are several additional steps to be
taken for both sanitation purposes and to keep the oven running at top operating efficiency. These
additional safeguards will help prevent inconvenient down time and costly repairs.
● 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.
● 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, REMOVE AND CLEAN THIS ITEM DAILY.
The acids and related compounds found in fat, particularly chicken fat, will considerably weaken the
composition of the gasket unless cleaned on a daily basis.
● 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.
Routine Cleaning Requirements
D AILY OVEN CLEANING
To be performed at the end of each production day or between production shifts.
D A I LY G A S K E T C L E A N I N G
It is important to prolong the life of the oven gasket by cleaning this item on a daily
basis. Routine cleaning will help protect the composition of the gasket from
deterioration caused by acidic foods. After allowing the oven to cool, remove pull-out
gasket and wash in hot, soapy water. Do not place in the dishwasher.
Always replace the gasket before cleaning the
oven interior or operating the oven.
M O N T H LY C L E A N I N G
●
WATER INTAKE FILTER
●
DRAIN PIPE
●
FAN
C O M B I T H E R M E L E C T R I C I N S TA L L AT I O N A N D M A I N T E N A N C E M A N UA L
PG.
23
COMBITHERM® CLEANING & MAINTENANCE
RUBBER GLOVES AND PROTECTIVE EYE WEAR
MUST BE WORN WHEN USING THE OVEN CLEANER.
USE AUTHORIZED COMBITHERM
LIQUID 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.
Causes severe burns. Do not get in eyes, on skin, or on clothing. Do not wear contacts. Harmful or
fatal if swallowed. Do not breathe mist. Use in well ventilated area. Keep out of reach of children.
Do not use on aluminum. Do not mix with anything but water.
THOROUGHLY RINSE EMPTY CONTAINER WITH WATER AND SAFELY DISCARD.
D A I LY O V E N C L E A N I N G
D O N O T S P R AY C L E A N E R I N T O A H O T O V E N .
ALLOW THE OVEN TO COOL TO 150°F (60°C).
The temperature in the display indicates the air temperature inside the oven compartment and
not the interior walls of the oven. Always make certain to allow the oven walls to cool to a
minimum of 150°F (60°C) before spraying the compartment with oven cleaner.
1.
Remove all food scraps and residue
from the oven drain .
2.
Wearing safety glasses and rubber
gloves, remove the drain screen
and spray Combitherm liquid
oven cleaner directly into the drain
pipe . Replace the drain screen.
3.
Generously spray the interior oven
surfaces with an even coat of
Combitherm Liquid Oven Cleaner.
Spray all built-in components,
shelves, side racks, and pans.
4.
Once a week, loosen the thumb
screw(s) and swing Fan Guard Cover
Plate toward the back of the oven.
Spray the back of the Fan Guard
Cover Plate, the oven fan, and the left-hand side of the oven. Close the swing out Cover Plate . Lock
the cover into place and tighten thumb screw(s).
5.
Insert the Combitherm Liquid Oven Cleaner spray nozzle directly into the Steam By-Pass Port and
spray several times.
6. Securely close the oven door.
#6002
PG.
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C O M B I T H E R M E L E C T R I C I N S TA L L AT I O N A N D M A I N T E N A N C E M A N UA L
COMBITHERM® CLEANING & MAINTENANCE
A U T O M AT I C C L E A N I N G P R O G R A M
The Combitherm automatic cleaning function selects the proper temperature
for each step of the cleaning process.
With the oven power
on:
PRESS THE CHEF FUNCTION KEY.
➡ Rotate the adjustment knob until the clean symbol
is highlighted in the display.
PRESS THE CHEF FUNCTION KEY.
➡ Press the up and down arrow keys or rotate
the adjustment knob to select
YES
Clean
for the automatic
cleaning function.
PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SETTING AND START THE CLEANING PROGRAM.
THE OVEN WILL BEGIN A 20 MINUTE, 2-STEP CLEANING CYCLE.
• 10 minutes at 86°F (30°C) to allow the cleaning agent to work
• 10 minutes at full steam temperature of 212°F (100°C) to clean the oven
FOR DELUXE OVENS WITH A PROGRAMMED MENU KEY
FOLLOW STEPS 1 THROUGH 6 ON THE PRECEDING PAGE.
With the oven power
on:
PRESS THE PROGRAMMED MENU KEY.
➡ Rotate the adjustment knob to program 250 = CLEAN.
PRESS THE START KEY.
DELUXE MODELS CAN ALSO BE CLEANED AS SHOWN IN THE PREVIOUS INSTRUCTIONS.
7.
When the buzzer signals the end of the cleaning process, press the start/stop key
deactivate the audible signal or open the oven door.
8.
With the door open, use the hand held hose and direct a stream of water into the Steam By-Pass Port
to rinse away oven cleaner residue.
9.
Rinse the interior and all sprayed components with the hand-held hose. Make certain to thoroughly
rinse all surfaces to remove any cleaning solution residue. Use a non-abrasive cleaning pad for any
problem areas.
10.
Loosen the thumb screw(s) and swing Fan Guard Cover Plate toward the back of the oven.
Thoroughly rinse the back of the Fan Guard Cover Plate, the oven fan, and the left-hand side of the
oven. Close the swing out Cover Plate . Lock the cover into place and tighten thumb screw(s).
to
L E AV E D O O R S L I G H T LY O P E N A F T E R C L E A N I N G
C O M B I T H E R M E L E C T R I C I N S TA L L AT I O N A N D M A I N T E N A N C E M A N UA L
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E M E R G E N C Y O P E R AT I O N
In the event of an error code, operation of the Combitherm can be continued on a limited basis for a short
duration. Cooking times may be longer than normal operation and close monitoring of the cooking
process is recommended. Contact an authorized service agency immediately if the problem cannot be
rectified with simple steps in the troubleshooting guidelines located in this manual. Error conditions
under which continued operation can be conducted are indicated by YES in the chart shown below.
When the oven malfunctions, an error code will appear in the display.
PRESS THE START/STOP KEY TO ACKNOWLEDGE THE ERROR.
The keys for the usable operational modes will begin to flash and can be operated normally.
SELECT AND PRESS ONE OF THE COOKING MODES INDICATED.
The oven control will only respond to the oven mode keys flashing.
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.
PRESS THE START/STOP KEY TO BEGIN THE COOKING PROCESS.
PRESS THE START/STOP KEY WHEN THE TIMER EXPIRES.
WHEN THE OVEN FAULT IS CORRECTED, THE COMBITHERM WILL RETURN TO NORMAL OPERATION.
ERROR
CODE
E02
DISPLAY MESSAGE
EL-temperature too high
ELECTRIC
STEAM 1
MODE
SUPERHEATED
STEAM MODE
CONVECTION
MODE
RETHERM
MODE
DELTA - T
MODE
YES
YES
Up to 284°F
Up to 284°F
Up to 284°F
Up to 284°F
(140°C)
(140°C)
(140°C)
(140°C)
NO
NO
NO
NO
Up to 284°F
Up to 284°F
Up to 284°F
Up to 284°F
(140°C)
(140°C)
(140°C)
(140°C)
NO
Up to 356°F
NO
YES
CONTROL COMPARTMENT TEMP
E03
Fan Fault
YES
(100°C)
BLOWER FAN
E04
EL-fan fault
Up to 212°F
YES
YES
CONTROL COOLING FAN
E15
Condenser oven temperature
YES
NO
(180°C)
HIGH CONDENSATE TANK TEMP
E21
Oven probe error
YES
CTC error
E23
SG-probe error
TEMPERATURE PROBE
STEAM GENERATOR PROBE
E24
NO
NO
NO
NO
(100°C)
TEMPERATURE PROBE
E22
212°F only
YES
YES
YES
YES
YES
YES
YES
YES
YES
YES
YES
YES
YES
Up to 210°F
NO
YES
NO
YES
B4
Bypass probe error
(99°C)
E25
Condenser probe error
B3
YES
YES
PROBE
2
Up to 356°F
2
Up to 356°F
Up to 356°F
(180°C)
(180°C)
(180°C)
2
YES
E81
Program memory error
YES
YES
YES
YES
YES
YES
E83
Algorithm error
YES
YES
YES
YES
YES
YES
E89
12C error
YES
YES
YES
YES
YES
YES
1
Cooking time increases significantly. Food on the upper shelves is finished first.
2
Water injection into the condenser is activated for the entire cooking mode (high water consumption).
#6002
PG.
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26
C O M B I T H E R M E L E C T R I C I N S TA L L AT I O N A N D M A I N T E N A N C E M A N UA L
2
T RO U B L E S H O OT I N G
In the event of a Combitherm malfunction during operation, an error code and message will appear in the
display to assist in finding a rapid solution to the problem. The following is a list of all error codes including
the possible cause along with a solution.
ERROR
CODE
DESCRIPTION OF ERROR
POSSIBLE CAUSE/REMEDY
E02
Excessive temperature in service area: An additional fan
will engage at a temperature of 113°F (45°C) and the
error message will occur at a service area temperature of
176°F (80°C).
Auxiliary 12 V fan does not turn on due to defective
thermostat or contactor.
Ventilation vents are blocked due to inefficient distance from
wall at installation site.
Minimum distance to equipment such as fryers, grills,
kettles, etc. has not been maintained.
E03
Fan motor shuts down from a tripped internal PTC.
A phase from the main power supply is missing.
The fan motor is defective.
Power phase reversed causing fan to run in reverse.
A fuse is tripped.
E03
Motor shuts down fan.
Trip circuit has been set too low.
Direction of motor rotation is wrong.
A phase is missing from the main power supply.
The motor protection switch is defective.
Power phase reversed causing fan to run in reverse.
The fan motor is defective.
E04
Auxiliary 120 fan motor not running.
Auxiliary fan is defective.
Defective wiring or loose connection to auxiliary fan.
E11
Oven probe (N6 thermocouple) measures a temperature in
excess of 572°F (300°C).
Convection contactors are burned and no longer disengage.
Motor not operating due to two defective F10 fuses.
E15
Condenser probe (B3 thermocouple) measures a temperature
in excess of 212°F (100°C).
Water tap is closed.
Oven is connected to warm water supply.
Inlet filter on solenoid valve is dirty.
Condenser cooling solenoid valve or solenoid valve coil is
defective.
E25
Condenser probe (B3 thermocouple) is interrupted.
Probe connection is bad at X6 on the control module.
Condenser probe (B3) is interrupted or defective.
Bad probe connection.
E26
Safety temperature probe (N8 thermocouple) is interrupted.
Probe connection is bad at X6 on the control module.
STB steam generator probe (N8) is interrupted or defective.
Bad probe connection.
E80
ID (identity) error.
The electronic control cannot differentiate between gas or
electric operation and disconnects all circuit connections.
Contact problem on X3 connection.
Software error.
Communication problem between software and hardware.
Incompatibility between software and hardware.
E95
Alto-Shaam has established a twenty-four hour emergency service
call center to offer immediate customer access to a local authorized
service agency outside of standard business hours. The
emergency service access is provided exclusively for
Alto-Shaam equipment and is available throughout
the United States through the use of Alto-Shaam's
toll-free number. Emergency service access is available
seven days a week including holidays .
C O M B I T H E R M E L E C T R I C I N S TA L L AT I O N A N D M A I N T E N A N C E M A N UA L
PG.
27
Parts List • Combitherm
ML
Boiler-Free Electric
6• 05
PA RT D E S C R I P T I O N
6•10iN
DOOR PARTS:
PA RT D E S C R I P T I O N
6•05
6•10iN
ELECTRICAL/ELECTRONIC PTS (CONTD.):
DOOR, ARM (MARINE MODELS ONLY)
CT-22887
CT-22887
BOARD, POWER SUPPLY
BA-33737
BA-33737
DOOR, ARM PLATE (MARINE MODELS ONLY)
CT-22885
CT-22885
BOARD, PROGRAM MODULE (DLX MODELS)
BA-33742
BA-33742
DOOR BUSHING, ARM (MARINE MODELS)
CT-22886
CT-22886
BOARD, RELAY
BA-33736
BA-33736
DOOR, CLIP
LT-25080
LT-25080
BUSHING, DISTANCE
BU-25094
BU-25094
DOOR DRAIN, OUTER
DA-25073
DA-25073
CONNECTOR, X11/X12 (DELUXE MODELS ONLY) CR-33743
CR-33743
DOOR, HANDLE INSERT
HD-23084
HD-23084
CONNECTOR, 9 POLES
TM-33774
TM-33774
DOOR HANDLE, RIGHT HAND
HD-2934
HD-2934
CONNECTOR, 16 POLES
TM-33773
TM-33773
DOOR LATCH, INNER GUARD PLATE
LT-25394
LT-25394
CONTACTORS, TYPE # DL4K-01
CN-3652
CN-3652
DOOR LATCH, RIGHT HAND
LT-25058
LT-25058
CONTACTORS, TYPE # DL7K-4H
-
CN-3654
CONTACTORS, TYPE # DL15K-00
CN-3731
CN-3731
FA-3568
FA-3568
DOOR LATCH INSET, RIGHT HAND
DOOR, LATCH MAGNET SWITCH
LT-3738
LT-3738
DOOR LATCH MOUNTING HARDWARE
SC-22768
SC-22768
FAN, AUXILIARY DC4112NX
DOOR, INNER BUMPER
BM-25072
BM-25072
FAN, WHEEL
WH-33838
WH-33758
DOOR, INNER BUMPER STOP
BM-25089
BM-25089
FUSE, SLOW-BLO 2AMP, 250V
FU-33184
FU-33184
DOOR ASSEMBLY
5000612
5000612
FUSE, NEOZED 6.3AMP
FU-33452
FU-33452
DRIP TRAY
5000582
5000582
FU-33756
FU-33756
GASKET, DOOR
GS-25550
GS-25550
-
FU-33451
HINGE, INNER DOOR HINGE
HG-25111
HG-25111
FUSE HOLDER, 15AMP CLASS G, 1PH
FU-3772
FU-3772
HINGE, INNER DOOR TOP CORNER
HG-25390
HG-25390
FUSE, 15AMP CLASS G (208-240V, 1PH ONLY)
FU-3775
FU-3775
HINGE, INNER DOOR BUTTON CORNER
HG-25391
HG-25391
FUSE HOLDER, 15AMP, 3POL, CLS G, 3PH
FU-3842
FU-3842
HINGE, LOWER PLATE
HG-25100
HG-25100
HINGE, LOWER DOOR RATCHET
HG-25101
HG-25101
HEATING ELEMENT, CONVECTION
EL-33573
EL-3854
HINGE, UPPER PLATE
HG-25099
HG-25099
HINGE, UPPER DOOR RATCHET
HG-25079
HG-25079
— WASHERS, FLAT
WS-22294
WS-22294
— WASHERS, SPLIT LOCK
WS-22300
WS-22300
— HEX NUTS
NU-22286
NU-22286
FA-33499
FA-33499
FA-33465
FA-33465
5000465
5000465
-
5001093
NU-25095
NU-25095
FUSE HOLDER, DIN RAIL MOUNT
— WITH DISCONNECT
HINGE, UPPER PLATE MTG HARDWARE:
— 380-415V, 3PH ONLY
HEATING ELEMENT,
CONVECTION MNTG HARDWARE
— SCREW, AXIS
SC-25102
SC-25102
— WASHER, COVERING
WS-25127
WS-25127
— WASHER, ECCENTRIC BLOCK
WS-25124
WS-25124
MOTOR CAPACITOR, 12MFD
— WASHER, SCHMORR STYLE
WS-25478
WS-25478
(208-240V, 1PH ONLY)
— HINGE, TOP STOP
HG-25077
HG-25077
MOTOR CAPACITOR, 25MFD
(208-240V, 1PH ONLY)
ELECTRICAL/ELECTRONIC PARTS:
ADJUSTING ROCKER (COMPLETE)
KN-33734
KN-33734
MOTOR, SUB ASSEMBLY
ADJUSTING ROCKER KNOB
KN-33735
KN-33735
(208-240V, 1PH/3 PH)
BOARD, CLOSED SYSTEM
BA-33733
BA-33733
BOARD, CONTROL
BA-33732
BA-33732
#6002
PG.
28
(380V, 3PH)
NUT, KNURLED M3
C O M B I T H E R M E L E C T R I C I N S TA L L AT I O N A N D M A I N T E N A N C E M A N UA L
Parts List • Combitherm
ML
Boiler-Free Electric
6• 05
PA RT D E S C R I P T I O N
6•10iN
6•05
6•10iN
N/A
N/A
PROBE PLUG
PG-3826
PG-3826
PROBE PLUG SEAL
SA-22199
SA-22199
PROBE SEAL, INSERT
SA-22322
SA-22322
PROBE SEAL, CONE
SA-22321
SA-22321
PROBE SEAL, TOP
SA-22320
SA-22320
SCREW COVER, M6 NATURAL
SC-23936
SC-23936
CONDENSATE TANK COVER NUT
SC-24070
SC-24070
CONDENSATE TANK COVER SCREW
SC-23936
SC-23936
CONDENSER, INJECTION NOZZLE
5000284
5000284
PA RT D E S C R I P T I O N
ELECTRICAL/ELECTRONIC PTS (CONTD.):
MECHANICAL PARTS (CONTD):
PANEL, CONTROL OVERLAY
PEDESTAL STAND, ADJUSTABLE
(DELUXE MODELS)
PE-25345
PE-25345
— WITH SCREWED FLANGE PLATE
— (MARINE MODELS ONLY)
PANEL, CONTROL OVERLAY
(STANDARD MODELS)
PE-25319
PE-25319
PANEL, CONTROL OVERLAY
(DELUXE PROGRAM OPTIONS)
PE-25048
PE-25048
PANEL LOCK-DOWN SCREW
CL-24089
CL-24089
PROBE, MULTI-POINT CTC
PR-33746
PR-33746
PROBE, THERMOCOUPLE
(1650mm WIRE LENGTH)
PR-33724
PR-33724
PROBE SEAL, THERMOCOUPLE
SA-25061
SA-25061
RELAY
RL-33483
-
SWITCH, MOTOR PROTECTION
PLUMBING PARTS:
(208-240V, 1PH ONLY)
SW-33500
SW-33500
CONDENSER, O-RING
SA-22212
SA-22212
SWITCH, MOTOR PROTECTION (3PH ONLY)
SW-33378
SW-33378
CONDENSER, O-RING 8x2.5 EPDM
SA-23109
SA-23109
TERMINAL, PLUG
TM-3926
TM-3926
DRAIN SCREEN
DA-2943
DA-2943
TERMINAL BLOCK X1
TM-33747
TM-33747
PIPE, DRAIN EXTENSION
PP-25137
PP-25137
TERMINAL BLOCK X2
TM-33748
TM-33748
HAND SHOWER ASSEMBLY
5000731
14442
TERMINAL BLOCK X3
TM-33749
TM-33749
— VALVE, SPRAY
PB-25660
PB-23919
— HANDLE
PB-23920
PB-23920
THERMOSTAT, SAFETY
TT-3750
TT-3750
— SPRAY
PB-25661
PB-23922
CLEAR FLEX HOSE
HO-22255
HO-22255
HOSE, CONNECTOR ELBOW WITH SEAL
HO-22116
HO-22116
VALVE, TRIPLE SOLENOID
VA-25481
VA-25481
HOSE, RADIATOR
HO-22254
HO-22254
HOSE, STEAM BYPASS
HO-2957
HO-2957
PROBE, MEASURE WELD
5000283
5000283
SCREEN FILTER
FI-2946
FI-2946
MECHANICAL PARTS:
BUSHING, MOTOR ASSEMBLY
BU-23894
BU-23894
BUSHING, SOCKET MEMBRANE, VENT
BU-22204
BU-22204
LEGS, 2" (51mm) ADJUSTABLE
LG-23907
LG-23907
LIGHT BULB
LP-3686
LP-3686
LIGHT, GLASS COVER
LP-33413
LP-33413
LIGHT SEAL
SA-23934
SA-23934
LIGHT, SOCKET RECEPTACLE
RP-3986
RP-3986
CT-2607779
CT-2607779
PEDESTAL STAND, ADJUSTABLE
(MARINE MODELS ONLY)
IF SERVICE IS REQUIRED,
PLEASE CONTACT AN AUTHORIZED
ALTO-SHAAM SERVICE AGENCY.
C O M B I T H E R M E L E C T R I C I N S TA L L AT I O N A N D M A I N T E N A N C E M A N UA L
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SERVICE VIEW • SIDE PANEL ACCESS
Model 6•10iN ML
Axial Fan
FA-3568
Solenoid Valve,
3-way
VA-25481
Fuseholder 15A, 3 pole
FU-3842
Fuse SC-15, FU-3775
Fan Motor Assembly
5000465
*except 380V
Oven, Temp. Probe
PR-33724
#6002
PG.
30
Contactor 50A
CN-3731
Contactor 25A
CN-3654
Contactor 20A
CN-3652
Terminals 16mm
TM-3779
C O M B I T H E R M E L E C T R I C I N S TA L L AT I O N A N D M A I N T E N A N C E M A N UA L
Switch, Motor
Protection
SW-33500
Terminals 4mm
TM-3778
Fuseholder
FU-33756
SERVICE VIEW • BACK PANEL ACCESS
Model 6•10iN ML
Behind Panel - NOT SHOWN
Elbow, 1-1/2” , 90 Deg., EB-23949
Hose, Radiator, 1-1/2”, HO-22254
Hose Clamp (2), CM-22794
Clamp, Hose, 1/2”
CL-22232
Hose, Radiator
HO-22254
Elbow, 1/2x3-3/8”
EB-25551
Hose Clamp
CL-22234
Light, socket receptacle
RP-3986
Bulb NOT SHOWN
LP-3686
Valve,
3/8” NA, flow cont.
VA-25549
Measure Pipe Hose
Assembly, 5000427
Pressure Box
Assembly
5000585
Hose, Flex
HO-22255
Elbow, 90 Deg.
HO-22116
NOT SHOWN
C O M B I T H E R M E L E C T R I C I N S TA L L AT I O N A N D M A I N T E N A N C E M A N UA L
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SERVICE VIEW • OVEN INTERIOR
Fan Wheel
WH-33838 - 6•05
WH-33758 - 6•10
Latch Dowel ONLY
LT-25836
Pin, Pivot, s/s
PI-23929 (2)
Door Latch
LT-25058
#6002
PG.
32
Direction Panel Assembly
5000694 - 6•05
5000586 - 6•10
Convection Element
EL-33573 - 6•05
EL-3854 - 6•10
Box, Disintegration
1001204
C O M B I T H E R M E L E C T R I C I N S TA L L AT I O N A N D M A I N T E N A N C E M A N UA L
Clip, lock CL-24089 (2)
Washer. lock WS-24090 (2)
Injection Tube Weld
5000709 - 6•05
5000618 - 6•10
TR ANS P O RTAT I O N
DAMAGE and CLAIMS
LIMITED
WARRANTY
All Alto-Shaam
equipment is sold F.O.B.
shipping point, and
when accepted by the
carrier, such shipments
become the property of
the consignee.
Should damage occur in shipment, it is a matter between
the carrier and the consignee. In such cases, the carrier is
assumed to be responsible for the safe delivery of the
merchandise, unless negligence can be established on the
part of the shipper.
1. Make an immediate inspection while the equipment is
still in the truck or immediately after it is moved to the
receiving area. Do not wait until after the material is
moved to a storage area.
Alto-Shaam, Inc. warrants to the original purchaser that
any original part that is found to be defective in material
or workmanship will, at our option, subject to provisions
hereinafter stated, be replaced with a new or rebuilt part.
The labor warranty remains in effect one (1) year from
installation or fifteen (15) months from the shipping date,
whichever occurs first.
The parts warranty remains in effect one (1) year from
installation or fifteen (15) months from the shipping date,
whichever occurs first.
Exceptions to the one year part warranty period are as listed:
A. Halo Heat cook/hold ovens include a five (5) year
parts warranty on the heating element. Labor will be
covered under the terms of the standard warranty
period of one (1) year or fifteen (15) months.
B.
Alto-Shaam Quickchillers include a five (5) year parts
warranty on the refrigeration compressor. Labor will
be covered under the terms of the standard warranty
period of one (1) year or fifteen (15) months.
2. Do not sign a delivery receipt or a freight bill until you
have made a proper count and inspection of all
merchandise received.
This warranty does not apply to:
1.
Calibration.
3. Note all damage to packages directly on the carrier ’s
delivery receipt.
2.
Replacement of light bulbs and/or the replacement of
display case glass due to damage of any kind.
4. Make certain the driver signs this receipt. If he refuses
to sign, make a notation of this refusal on the receipt.
3.
Equipment damage caused by accident, shipping,
improper installation or alteration.
4.
Equipment used under conditions of abuse, misuse,
carelessness or abnormal conditions.
5.
Any losses or damage resulting from malfunction,
including loss of product or consequential or
incidental damages of any kind.
6.
Equipment modified in any manner from original model,
substitution of parts other than factory authorized parts,
removal of any parts including legs, or addition of any parts.
5. If the driver refuses to allow inspection, write the
following on the delivery receipt:
Driver refuses to allow inspection
of containers for visible damage.
6. Telephone the carrier ’s office immediately upon finding
damage and request an inspection. Mail a written
confirmation of the time, date, and the person called.
7. Save any packages and packing material for further
inspection by the carrier.
8. Promptly file a written claim with the carrier and
attach copies of all supporting paperwork.
We will continue our policy of assisting our customers in
collecting claims which have been properly filed and
actively pursued. We cannot, however, file any damage
claims for you, assume the responsibility of any claims,
nor accept deductions in payment for such claims.
This warranty is exclusive and is in lieu of all other warranties,
expressed or implied, including the implied warranties of
merchantability and fitness for purpose. In no event shall the
Company be liable for loss of use, loss of revenue, or loss of
product or profit, or for indirect or consequential damages.
This warranty is in lieu of all other warranties expressed or
implied and Alto-Shaam, Inc. neither assumes or authorizes
any persons to assume for it any other obligation or liability in
connection with Alto-Shaam equipment.
A LTO - S H A A M , I N C .
Wa r r a n t y e f f e c t i v e J a n u a r y 1 , 2 0 0 0
RECORD THE MODEL AND SERIAL NUMBER OF THE OVEN FOR EASY REFERENCE. ALWAYS REFER TO
BOTH MODEL AND SERIAL NUMBER IN ANY CONTACT WITH ALTO-SHAAM REGARDING THE OVEN.
Model Number: _____________________________________ Date Installed: _____________________________________
Voltage: ____________________________________________ Purchased From: ____________________________________
Serial Number: ______________________________________ ____________________________________________________
W164 N9221 Water Street
PHONE:
●
262.251.3800
800.558.8744
P. O . B o x 4 5 0
FA X :
U. S . A . / C A N A DA
●
Menomonee Falls, Wisconsin 53052-0450
262.251.7067
●
262.251.1907
I N T E R N AT I O N A L
800.329.8744
U. S . A . / C A N A DA
●
U.S.A.
WEBSITE:
W W W. a l t o - s h a a m . c o m
PRINTED IN U.S.A.
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