Combitherm Combination Oven/Steamer COMBITOUCH™ SERIES

Combitherm Combination Oven/Steamer COMBITOUCH™ SERIES
Combitherm
®
Combination Oven/Steamer
COMBITOUCH™
SERIES
7.14es CombiTouch
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 • 06/10
INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
CONTROL PANEL IDENTIFICATION . . . . . . . . . . . 2-5
FACTORY DEFAULT SETTINGS . . . . . . . . . . . . . . . . 6
SAFETY PRECAUTIONS . . . . . . . . . . . . . . . . . . . . . . 7
OPERATION MODES . . . . . . . . . . . . . . . . . . . . . . 8-17
Steam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Combination . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Convection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Retherm . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Core Temperature Probe . . . . . . . . . . . . . . . . . . . . . 16
Core Temperature - Delta-T . . . . . . . . . . . . . . . . . . . 17
AUXILIARY FUNCTIONS
Preheating . . . . . . . . . . .
Gold-n-Brown™ . . . . . . .
Cool-Down Feature . . . .
Reduced Fan Speed. . . .
Reduced Power . . . . . . .
Multi-shelf Timer. . . . . . .
Steam Injection . . . . . . .
CombiSmoke™ Feature .
CombiSmoke™ Function
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PREPROGRAMMED RECIPES . . . . . . . . . . . . . . 22-33
Using Preprogrammed Recipes . . . . . . . . . . . . . . . . 22
Recipe Programming . . . . . . . . . . . . . . . . . . . . . . . . 23
Preprogrammed Bakery Recipes . . . . . . . . . . . . . . . 24
Preprogrammed Convenience Product Recipes. . 25-26
Preprogrammed Fish & Seafood Recipes . . . . . . . . . 27
Preprogrammed Meat Recipes . . . . . . . . . . . . . . 28-29
Preprogrammed Miscellaneous Recipes . . . . . . . . . . 30
Preprogrammed Poultry Recipes . . . . . . . . . . . . . . . 31
Preprogrammed Vegetable Recipes . . . . . . . . . . 32-33
CLEANING & MAINTENANCE. . . . . . . . . . . . . . . 34-38
Cleaning Menus . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Preventive Maintenance . . . . . . . . . . . . . . . . . . . . . . 35
Food Trolley Cleaning . . . . . . . . . . . . . . . . . . . . . . . 35
Protecting Stainless Steel Surfaces . . . . . . . . . . . . . 36
Cleaning Agents . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Cleaning Materials . . . . . . . . . . . . . . . . . . . . . . . . . . 36
Daily Gasket Cleaning . . . . . . . . . . . . . . . . . . . . . . . 37
Probe Usage and Cleaning. . . . . . . . . . . . . . . . . . . . 37
Daily Oven Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . 37
Daily Steam Generator Flush . . . . . . . . . . . . . . . . . . 37
Regular Decalcification. . . . . . . . . . . . . . . . . . . . . . . 37
Monthly Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Combitherm Oven Cleaner Precautions . . . . . . . . . . 38
Steam Generator Flush . . . . . . . . . . . . . . . . . . . . . . 38
Decalcification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
TROUBLE SHOOTING . . . . . . . . . . . . . . . . . . . . 39-44
Emergency Operation Mode . . . . . . . . . . . . . . . . 39-40
Error Codes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41-44
INTRODUCTION
Standard HACCP - The Combitherm with CombiTouch
includes a standard downloadable HACCP functionality.
COMBITOUCHTM CONTROL
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.
Intuitive interface - The Alto-Shaam CombiTouch offers a
simple interface that commands all
of the Combitherm’s cooking
STEAM
functions. As the name implies, it
is fully operable by touch.
Graphic controls - The highly
visual graphic-based control
overcomes language barriers while
the simple, logical procedures
ensure that correct steps are
followed every time.
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.
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.
MODE
COMBINATION MODE
CONVECTION MODE
RETHERM MODE
Superior baking - The new twospeed reversing fan provides
excellent and consistent baking
results. A moisture injection
feature provides perfect sheen and
crust on breads and pastry items.
Multi-shelf timers - Track cooking
time of either seven or 10 different
food items (depending on oven
size) in the same oven with multishelf timers. Time is tracked in
minutes and seconds.
On-board diagnostics - The
CombiTouch system includes onboard diagnostic functionality
with results displayed right on the
touch screen.
Reduced energy setting - CombiTouch features
an interactive control display with reduced energy setting.
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).
ECOSMART® TECHNOLOGY
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
O P E R AT I N G I N S T R U C T I O N S
CONTROL PANEL IDENTIFICATION
1.
START SCREEN
2.
3.
1 CLEANING MODE
2 DOWNLOAD/UPLOAD FILES 4.
3 SETTINGS
4 SERVICE MODE
(PASSWORD PROTECTED)
2
Cleaning Mode
Four (4) cleaning levels are available: rinse, light,
normal, and heavy-duty cleaning.
Download/Upload Files
Download all preprogrammed recipes (factory default
and user-programmed), photos and HACCP to a USB
memory device. See next page for more information.
Settings
Change factory default settings. See next page for more
information.
Service Mode (password protected)
This mode is only available to qualified service
technicians.
O P E R AT I N G I N S T R U C T I O N S
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
7 TOUCH SCREEN BRIGHTNESS
6 SOUND SETTINGS
8 MOVIES
1.
2.
3.
4.
Fahrenheit or Celsius Function
Choose temperature format.
5.
Timer Format
Display HOURS:MINUTES:SECONDS or
HOURS:MINUTES in timer.
6.
Multi-shelf Timer Number of Shelves
Choose the default number shelves in the oven to be
used by the multi-shelf timer.
7.
Multi-shelf Timer Format
Display MINUTES:SECONDS or MINUTES only
in timer.
8.
9.
9 RETURN TO PREVIOUS SCREEN
Default Memo
Reverts all settings to factory defaults. Clears all userinput times and temperatures except those in
programmed recipes.
Sound/Alarm Settings
Change alarm sounds and volume.
Touchscreen Brightness
Adjust brightness of touchscreen.
Movies
Access instructional cooking and service videos.
Return to Previous Screen
Return to previous screen when finished
adjusting settings.
UPLOAD/DOWNLOAD SCREEN
1 UPLOAD PHOTOS
3 DOWNLOAD RECIPES
2 HACCP
4 UPLOAD RECIPES
1.
2.
3.
4.
3
Upload Photos
Upload photo files to oven for
user-programmed recipes
HACCP
Download Recipes
Download recipes from a USB
thumb drive to unit
Upload Recipes
Upload all recipes from unit to a
USB thumb drive
O P E R AT I N G I N S T R U C T I O N S
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 PROBE TEMPERATURE
10 COOL DOWN
13 GOLD-N-BROWN MODE
9 PREHEAT
14 SMOKING MODE (OPTIONAL)
12 REDUCED POWER MODE
21 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
4
O P E R AT I N G I N S T R U C T I O N S
CONTROL PANEL IDENTIFICATION
11.
MAIN MENU ICONS
1.
2.
3.
4.
5.
6.
7.
8.
9.
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
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).
• Low temperature steaming between 85°F and 211°F
(29°C and 99°C).
12.
13.
Combination Mode
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.
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.
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.
Temperature
Used to set the required cooking temperature, to recall
the set cooking temperature, or to check the actual oven
temperature.
17.
Time
Used to set the required cooking time or recall the set
cooking time.
Reduced Power Mode
Used to reduce kitchen power peaks and energy
consumption.
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.
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.
Fan Speed
This indicator will illuminate whenever the operator
sets a reduced fan speed to protect products affected
by high-velocity air movement.
Return to Previous Menu
Cleaning Mode
Four (4) cleaning levels are available: rinse, light,
normal, and heavy-duty cleaning.
18.
Add Recipe
Used to create, change, duplicate, and delete programmed
menus.
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.
19.
20.
Preheat Mode
Preheats the oven cavity to a temperature set by user.
10.
Start/Stop
Initiates all cooking mode functions and programmed
procedures stored in memory. Stops an activated
cooking mode or programmed procedure currently in
progress.
20.
Cool Down Mode
Lowers temperature of the oven cavity at an
accelerated pace to temperature set by user.
21.
5
Find Recipe
Access a menu list of all stored cooking programs.
Multi-shelf Timer
Use separate timers for one or more shelves in the
oven compartment.
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.
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.
O P E R AT I N G I N S T R U C T I O N S
COMBITOUCH FACTORY DEFAULT SETTINGS
COOKING MODE
Steam
Combination Steam
Convection
Retherm
Preheat
Cool Down
Delta T
OVEN TEMPERATURE
CORE TEMPERATURE
COOKING TIME
350°F
(175C)
160°F
(70°C)
60 minutes
212°F
(100°C)
160°F
(70°C)
350°F
(175°C)
160°F
(70°C)
275°F
(135°C)
160°F
(70°C)
350°F
(175°C)
212°F
(100°C)
120°F
(50°C)
30 minutes
5 minutes
N/A
N/A
N/A
N/A
170°F
(75°C)
6
25 minutes
N/A
O P E R AT I N G I N S T R U C T I O N S
IMPORTANT SAFETY PRECAUTIONS
NOTE: Automatic steam venting is a standard safety
NOTE: Use 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.
7
O P E R AT I N G I N S T R U C T I O N S
STEAM MODE
The Steam mode provides the operator with the ability to
steam, poach, or blanch. This mode will automatically
steam at the boiling point of water; quick-steam above the
boiling point for faster cooking results; or low temperature
steam, below the boiling point, for more delicate products
such as pâté, mousse, seafood, or custard.
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
green checkmark key
to confirm change.
PRESS ON BUTTON TO POWER OVEN ON.
PRESS THE STEAM MODE ICON.
Attach removable probe before activating core
temperature function, and insert into product.
Automatic Steam temperature of 212°F (100°C) will
appear in the display. The last set time or oven
control default setting for time will appear in the
display.
PRESS THE GREEN START ARROW ICON TO
BEGIN COOKING IN STEAM MODE.
PRESS THE START ICON TO STEAM 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 checkmark
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.
• Automatic Steaming 212°F (100°C)
• Quick steaming 213°F to 250°F (101°C to 121°C)
• To stop the buzzer, press the red stop key
the oven door.
• Low temperature Steaming 85°F to 211°F (29°C to 99°C)
TO COOK BY TIME:
TOUCH THE DISPLAYED TIME.
or open
TO STOP COOKING PROGRAM AT ANY TIME,
PRESS RED STOP BUTTON.
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
checkmark key
to confirm change.
Or, to set Continuous Operation mode, type in --:-- and
touch the green checkmark key to confirm.
8
O P E R AT I N G I N S T R U C T I O N S
STEAM MODE CHEF OPERATING TIPS
This mode will steam a full or partial load of a single
product, or multiple products without transfer of flavors.
When steaming multiple products, however, individual
product cooking times must be taken into consideration.
STEAM
Perforated, 2-1/2" deep pans (65mm)
are particularly suitable for use in
this program mode. These pans will
provide a shorter cooking time and
will prevent product over-cooking at
the bottom of the pan.
Separate ice-encrusted vegetables
before steaming to assure more 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.
The non-pressurized atmosphere of the Combitherm also
provides the ability to open the door during the steam
mode in order to monitor products more closely
throughout the steaming process.
HIGH TEMP STEAMING
High temperature steaming is
suitable for hearty, root-type
vegetables such as potatoes, legumes,
and cabbage.
High temperature steaming provides
a cooking time which is
approximately 10-percent shorter
than the regular steam mode
temperature of 212°F (100°C).
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.
9
LOW TEMP STEAM
The low temperature steam mode
will function whenever the oven
compartment temperature is below
212°F (100°C).
It will take longer to steam products
using the low temperature steam
mode.
Steaming sausages in low
temperature steam prevents cracked
or peeling skins.
Use low temperature steam for
delicate foods such as shrimp, fish,
seafood, and crème caramel.
For best results, low temperature
steam all delicate food items at a
temperature of 210°F (99°C)
or below.
O P E R AT I N G I N S T R U C T I O N S
COMBINATION MODE
The Combination mode will prove to be the most versatile
and widely used mode the Combitherm oven has to offer.
It will produce the best possible results on the widest
variety of products — all within the shortest period of
time. The unique control function of this mode enables the
operator to roast or bake with a combination of steam and
convection heat. In addition to shorter cooking times, this
combination of steam and heat offers less product
shrinkage and more moisture retention than obtained in a
standard convection oven.
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
green checkmark key
to confirm change.
Attach removable probe before activating core
temperature function, and insert into product.
PRESS ON BUTTON TO POWER OVEN ON.
PRESS THE COMBINATION MODE ICON.
PRESS THE GREEN START ARROW ICON TO
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 checkmark
key
to confirm change.
PRESS FOR STEAM INJECTION AT ANY TIME
DURING COOKING. Steam will inject into the cavity
as long as the icon is touched.
When the cooking time has expired or the 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 key
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
checkmark key
to confirm change.
or open
TO STOP COOKING PROGRAM AT ANY TIME,
PRESS RED STOP BUTTON.
Or, to set Continuous Operation mode, type in --:-- and
touch the green checkmark key to confirm.
10
O P E R AT I N G I N S T R U C T I O N S
COMBINATION MODE CHEF OPERATING TIPS
The Combination mode injects the optimum amount of
steam automatically. There is no need to select moisture
levels. Foods do not dry out. Flavors are retained with no
transfer of flavors when mixing product loads.
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.
11
O P E R AT I N G I N S T R U C T I O N S
CONVECTION MODE
The Convection mode operates with hot circulated air
within a temperature range of 85° to 485°F (29 to 252°C).
For many applications, better results may be
achieved with the Combination mode; therefore, the
operator may want to consider using the Convection
mode on a more limited basis.
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
green checkmark key
to confirm change.
PRESS ON BUTTON TO POWER OVEN ON.
PRESS THE CONVECTION MODE ICON.
Attach removable probe before activating core
temperature function, and insert into product.
The last set values or oven control default setting for
temperature and time will appear in the display.
PRESS THE GREEN START ARROW ICON TO
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 checkmark
key
to confirm change.
TO COOK BY TIME:
PRESS FOR STEAM INJECTION AT ANY TIME
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
checkmark key
to confirm change.
• To stop the buzzer, press the red stop key
the oven door.
• Cooking temperature range: 85 to 485 °F (29 to 252°C)
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.
Or, to set Continuous Operation mode, type in --:-- and
touch the green checkmark key to confirm.
or open
TO STOP COOKING PROGRAM AT ANY TIME,
PRESS RED STOP BUTTON.
12
O P E R AT I N G I N S T R U C T I O N S
CONVECTION MODE CHEF OPERATING TIPS
The Convection Mode can be used to roast or bake
products needing very short cooking times or for high
moisture products such as muffins, cakes, and cookies, or
for browning the surface of the product.
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.
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 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.
13
O P E R AT I N G I N S T R U C T I O N S
RETHERM MODE
The Retherm mode operates with hot circulated air within
a temperature range of 245° to 320°F (120° to 160°C).
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
green checkmark key
to confirm change.
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:
PRESS THE GREEN START ARROW ICON TO
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 checkmark
key
to confirm change.
• 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.
PRESS FOR STEAM INJECTION AT ANY TIME
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
checkmark 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, type in --:-- and
touch the green checkmark key to confirm.
• To stop the buzzer, press the red stop key
the oven door.
or open
TO STOP COOKING PROGRAM AT ANY TIME,
PRESS RED STOP BUTTON.
14
O P E R AT I N G I N S T R U C T I O N S
RETHERM MODE CHEF OPERATING TIPS
Since plated meals consist of dissimilar products, there are
several important factors to consider in order to produce
the finest results. Product density (compactness),
thickness, quantity of product on each plate, and quantity
of plates all relate to the length of time necessary to reheat.
Again, experience is the best method to determine
reheating time. Once the time has been determined and
recorded for a specific meal, the results will be consistent
for future reheating times.
BANQUET RETHERMALIZATION
Banquet rethermalization is designed for high volume, full
or partial load (multiple plate) reheating.
Plates are assembled in advance, covered, and refrigerated
or loaded on the roll-in cart and refrigerated. Preheat the
Combitherm oven at 275°F (135°C) for uncovered plates or
300°F (150°C) for covered plates. Remove plates or the
roll-in cart from refrigeration, load in the oven and set
timer as required. Follow internal temperature
requirements for reheating and allow for override time.
Remove the plates or roll-in cart from the Combitherm.
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.
15
PLATE COVERS MUST BE USED FOR ON-THE-PLATE REGENERATION.
O P E R AT I N G I N S T R U C T I O N S
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 checkmark
key
to confirm change.
PRESS ON BUTTON TO POWER OVEN ON.
ATTACH REMOVABLE PROBE BEFORE ACTIVATING
CORE TEMPERATURE FUNCTION, AND INSERT INTO
PRODUCT.
PRESS THE GREEN START ARROW ICON TO
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.
PRESS FOR STEAM INJECTION AT ANY TIME
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 key
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 checkmark
key
to confirm change.
or open
TO STOP COOKING PROGRAM AT ANY TIME,
PRESS RED STOP BUTTON.
16
O P E R AT I N G I N S T R U C T I O N S
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 cooks with convection heat but provides a
more gentle method of cooking. Browning occurs toward
the end of the cooking cycle.
PRESS THE DELTA T ICON THAT APPEARS IN THE
LOWER LEFT CORNER OF THE TOUCH SCREEN.
PRESS THE GREEN START ARROW ICON TO
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.
PRESS FOR STEAM INJECTION AT ANY TIME
DURING COOKING. Each push of the icon will
release one pulse of steam.
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.
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 key
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 BUTTON.
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 checkmark
key
to confirm change.
17
O P E R AT I N G I N S T R U C T I O N S
AUXILIARY FUNCTIONS
All auxiliary functions can be engaged at any time during
any cooking mode and can be programmed into cooking
procedures. At the end of a cooking mode or program, the
oven automatically disengages all auxiliary functions.
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.
PRESS THE GREEN START ARROW ICON TO
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 checkmark
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 212°F (10 and 100°C) or use
up and down arrows to adjust temperature. When
finished, touch the green checkmark key
to
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 key
or open the oven door
to stop the buzzer.
18
O P E R AT I N G I N S T R U C T I O N S
AUXILIARY FUNCTIONS
REDUCED FAN SPEED
MULTI-SHELF TIMER
The reduced fan speed function is useful for flow-sensitive
products such as soufflês and meringues, or any products
affected by a high velocity of air movement.
The multi-shelf timer allows the operator to program
different cook times for individual shelves.
SET COOKING MODE, TEMPERATURE AND TIME. The
time set by the user will be the default time for each shelf
timer.
SELECT DESIRED COOKING MODE AND SET MODE
FUNCTIONS.
PRESS FAN SPEED ICON.
PRESS THE MULTI-SHELF TIMER ICON.
The FAN SPEED icon toggles between 100% and 50%.
ADJUST TIME SETTINGS FOR EACH SHELF AND
PRESS GREEN CHECKMARK KEY
TO
CONFIRM CHANGE.
PRESS THE GREEN START ARROW ICON TO
BEGIN COOKING.
PRESS THE GREEN START ARROW ICON FOR
EACH INDIVIDUAL SHELF. The unit will immediately
start running in continuous operation mode.
REDUCED POWER
When time expires for a shelf, the time background will
turn red and an alarm will sound.
The reduced power function can be used to reduce kitchen
power peaks and energy consumption.
OPEN THE DOOR OR PRESS THE
RED STOP
BUTTON TO SILENCE ALARM. Remove food as
appropriate.
SELECT DESIRED COOKING MODE AND SET MODE
FUNCTIONS.
PRESS REDUCED POWER ICON.
The REDUCED POWER icon will be highlighted.
STEAM INJECTION
PRESS THE GREEN START ARROW ICON TO
BEGIN COOKING.
Press to add moisture while in any cooking mode.
Steam will inject into the cavity as long as the icon is
touched.
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.
19
O P E R AT I N G I N S T R U C T I O N S
COMBISMOKE FEATURE (OPTIONAL)
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
THE TOTAL WEIGHT OF
WOOD CHIP BULK PACKS
MAY VARY DUE TO HIGH
MOISTURE CONTENT
WHEN PACKAGED.
CHEF OPERATING TIP
Products such as ribs that require heavier smoke
penetration to reach full smoke flavor should remain in
the oven after cooking has been completed. Do not open
the oven door.
20 pound bulk packs
Apple
WC-22543
Cherry
WC-22541
Hickory
Sugar Maple
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.
WC-2829
WC-22545
If you would like assistance, you are invited to contact
an Alto-Shaam corporate chef for recommendations.
NOTE: Always 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.
20
DO NOT USE SAWDUST FOR SMOKING.
DO NOT USE WOOD CHIPS SMALLER THAN
THUMBNAIL SIZE.
O P E R AT I N G I N S T R U C T I O N S
COMBISMOKE OPERATION (OPTIONAL)
The ability to smoke product, hot or cold, is offered on 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.
SELECT CONVECTION OR COMBINATION
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 checkmark 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
checkmark key
to confirm change.
Or, to set Continuous Operation mode, type in --:-- and
touch the green checkmark key to confirm.
TO ACTIVATE COMBISMOKE:
Press the SMOKING icon. The icon will be
highlighted on the screen.
PRESS THE GREEN START ARROW ICON TO
BEGIN COOKING.
21
O P E R AT I N G I N S T R U C T I O N S
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 25-32 for a list
of all preprogrammed recipes.)
MAIN MENU
COOKING MODE MENU
RECIPE
MODE
PROGRAM/EDIT RECIPES
RECIPE MENU
PROGRAMMED
RECIPES
EDITABLE
RECIPES
NUMBER OF
RECIPE SCREENS
PREVIOUS
SCREEN
PREVIOUS &
NEXT RECIPE
RECIPE
SETTINGS
PREVIOUS &
NEXT SCREEN
22
DELETE
RECIPE
EDIT
RECIPE
CONFIRM
CHANGES
O P E R AT I N G I N S T R U C T I O N S
RECIPE PROGRAMMING
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.
1. Select any cooking mode.
2.
Select RECIPE SETTINGS MODE from the Recipe
Menu. The touch screen background will turn red to
indicate that the user is in EDIT MODE.
2. Press the icon of the recipe to be edited.
3. Press
EDIT RECIPE. The first cooking step in the
recipe will be displayed.
Click ADD RECIPE icon.
3. Select first desired cooking mode. Last input
temperature, time and probe setting will be displayed.
Or click
DELETE RECIPE to remove recipe from
list. BE SURE YOU HAVE SELECTED THE CORRECT
RECIPE AS THE DELETION WILL HAPPEN
IMMEDIATELY AFTER YOU CONFIRM THE
DELETION.
4. Change temperature, time and/or cook by probe as
desired.
5. Change auxilary functions as desired (fan speed,
Gold-N-Brown, etc.)
4. Edit cooking mode, temperature, time, probe
temperature and/or auxilary functions.
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.
6. When finished with cooking step, press
WRITE
icon. Will display next cooking step programming
screen.
Press
CONFIRM CHANGES at the bottom of the
keyboard.
7. Repeat steps 3 through 6 for each cooking step or
proceed to step 8 if only one step in recipe.
6. Press
CONFIRM CHANGES at the bottom of the
touch screen to exit out of EDIT RECIPE mode.
8. When finished programming recipe, touch the
CONFIRM CHANGES icon.
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. Press the
RECIPE icon. Navigate via green
arrows to the saved recipe.
11. Touch the newly saved recipe icon. Cooking steps in
recipe will immediately start.
23
O P E R AT I N G I N S T R U C T I O N S
PREPROGRAMMED BAKERY RECIPES
Ic on
R ec i p e
O v e n Mod e
Te mp
Tim e
Fan
S p ee d
Sm o k e r
B ro w n i n g
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%
--
--
24
O P E R AT I N G I N S T R U C T I O N S
PREPROGRAMMED CONVENIENCE PRODUCT RECIPES
I co n
R ecipe
Ov e n M o d e
Te mp
Time
Fan
Sp e e d
S mok e r
B ro w n i n g
L e ve l
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)
160°F probe
(71°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 - Steam
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
25
(CONTINUED ON NEXT PAGE)
O P E R AT I N G I N S T R U C T I O N S
PREPROGRAMMED CONVENIENCE PRODUCT RECIPES (CONTINUED)
I co n
R ecipe
Ov e n M o d e
Te mp
Time
Fan
Sp e e d
S mok e r
B ro w n i n g
L e ve l
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
26
O P E R AT I N G I N S T R U C T I O N S
PREPROGRAMMED FISH & SEAFOOD RECIPES
I co n
R ecipe
Ov e n M o d e
Tem p
Time
Fan
S peed
Sm o k e r
Br o w n i n g
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
100%
--
--
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
100%
--
--
Salmon - Steaks
Steam
145°F
(63°C)
8 minutes
100%
--
--
Shrimp - Smoked
Convection
34°F
(1°C)
10 minutes
50%
On
--
Shrimp - Steam
Low Steam
160°F
(71°C)
12 minutes
50%
--
--
27
O P E R AT I N G I N S T R U C T I O N S
PREPROGRAMMED MEAT RECIPES
I co n
R ecipe
Ov e n M o d e
Tem p
Time
Fan
S peed
Sm o k e r
Br o w n i n g
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
180 minutes
(107°C)
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
130 minutes
(121°C)
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 Probe 125°F
(121°C)
(52°C)
100%
--
2
Beef Tri-tips
Combination
250°F Probe 125°F
(121°C)
(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 Probe 130°F
(238°C)
(54°C)
100%
--
--
Beef Roast Cook & Hold
(CONTINUED ON NEXT PAGE)
28
O P E R AT I N G I N S T R U C T I O N S
PREPROGRAMMED MEAT RECIPES (CONTINUED)
Ic on
Re c i p e
Ov e n M o d e
Te m p
Time
Fan
Sp e e d
S mok e r
B ro w n i n g
L e v el
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 Ribs Reheat
Combination
400°F
(204°C)
7 minutes
100%
--
--
Pork - Loin Roast - by Core Temp
Combination
300°F
(149°C)
Probe 150°F
(66°C)
100%
--
2
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%
--
--
29
O P E R AT I N G I N S T R U C T I O N S
PREPROGRAMMED MISCELLANEOUS RECIPES
I co n
R ecipe
Ov e n M o d e
Te mp
Fan
S p e ed
S m o ke r
Br o w n i n g
Level
Probe 150°F
(66°C)
100%
--
--
Tim e
Casseroles - by Core Temp
Combination
Casseroles - Time
Combination
350°F
(177°C)
30 minutes
100%
--
--
Custard/Crème Brulee
Low Temp Steam
190°F
(88°C)
45 minutes
100%
--
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
100%
--
--
Eggs - Poached - Steam
Steam
212°F
(100°C)
3 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%
--
--
Eggs - Scrambled in bag; shake at
18 minutes
Steam
212°F
(100°C)
25 minutes
100%
--
--
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%
--
--
30
O P E R AT I N G I N S T R U C T I O N S
PREPROGRAMMED POULTRY RECIPES
I co n
R ecipe
Ov e n M o d e
Te mp
Time
F an
S peed
Sm o k e r
Br o w n i n g
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
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%
--
--
31
O P E R AT I N G I N S T R U C T I O N S
PREPROGRAMMED VEGETABLE RECIPES
Ic on
Re c i p e
O v en M o d e
Te mp
Time
Fan
Sp e e d
S mok e r
B ro w n i n g
L e ve l
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)
32
O P E R AT I N G I N S T R U C T I O N S
PREPROGRAMMED VEGETABLE RECIPES (CONTINUED)
Ic on
Re c i p e
O v e n Mode
Te mp
Time
Fan
Sp e e d
Smo k e r
B ro w n i n g
L e v el
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%
--
--
33
CLEANING & MAINTENANCE
The CombiTouch Combitherm offers four (4) cleaning
levels: rinse, light, normal, and heavy-duty cleaning.
CombiClean tablets or Combitherm spray cleaner may be
used. Side racks, shelves and trolleys may remain inside
oven during cleaning.
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 before cleaning.
PRESS GREEN WATER ON ICON TO CONFIRM
THAT WATER SUPPLY IS TURNED ON.
SELECT RINSE, LIGHT,
NORMAL, OR HEAVY-DUTY CLEANING.
INSERT APPROPRIATE NUMBER OF COMBICLEAN
TABLETS as directed by touchscreen or spray interior of
oven with combi cleaner. User may add one additional
tablet in either normal or heavy duty modes for
particularly dirty ovens.
PRESS THE GREEN START ARROW ICON TO
BEGIN CLEANING.
Leave door slightly ajar when cleaning is finished.
See CLEANING MODE MENU illustration below for
additional cleaning mode information.
The number of required CombiClean
tabs is shown via an animation
COMBI CLEANER REQUIREMENT
CLEANING MODE MENU
WATER OFF
WATER ON
RINSE
HEAVY-DUTY
CLEANING CYCLE
LIGHT
CLEANING
CYCLE
PREVIOUS
SCREEN
NORMAL
CLEANING
CYCLE
START/STOP
Must allow oven to cool down before inserting
CombiClean tabs or spraying with cleaner
OVEN TOO HOT WARNING
CLEANING IN PROCESS
34
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.
USE THE AUTHORIZED COMBITHERM OVEN
CLEANER ONLY.
The use of unauthorized cleaning agents may discolor or
harm the interior surfaces of the oven.
TO PROLONG THE LIFE OF THE DOOR GASKET,
CLEAN THIS ITEM DAILY.
The acids and related compounds found in fat,
particularly chicken fat, will weaken the composition of
the gasket unless cleaned on a daily basis. Wipe with a
hot, soapy cloth.
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 backup into the condenser and interior oven compartment,
resulting in an oven that is inoperable.
TO ADDITIONALLY PROTECT GASKET LIFE,
ALLOW OVEN DOOR TO REMAIN SLIGHTLY OPEN
AT THE END OF THE PRODUCTION DAY.
An open door will relieve the pressure on the door gasket.
MAKE CERTAIN THE DRAIN SCREEN IS ALWAYS IN
PLACE. REMOVE ANY SOLID WASTE MATERIAL
FROM THE DRAIN SCREEN BEFORE IT ENTERS THE
DRAIN SYSTEM.
The routine removal of solids from the drain screen will
help prevent blockage.
ROUTINELY CLEAN DOOR HINGES.
Open oven door to relieve tension. Clean all parts of
the hinge.
ROLL-IN CART/FOOD TROLLEY CLEANING (ON EQUIPPED MODELS)
1. Remove food trolley to a cart wash area. Trolleys may be cleaned using
any mild cleaning detergent and warm water.
2. Hand wipe all framing, slides, drip pan, and base. Thoroughly clean
debris from the casters. A spray hose can be used for easier cart cleaning.
3. Remove detergent solution with warm water.
4. Wipe or spray with a sanitizing solution designed for use on metal and
vinyl food contact surfaces.
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.
35
CLEANING AND PREVENTIVE MAINTENANCE
PROTECTING STAINLESS STEEL SURFACES
CLEANING AGENTS
USE AUTHORIZED COMBITHERM CLEANER ONLY
It is important to guard against
corrosion in the care of
Cleaning agents must be chloride-free compounds
and must not contain quaternary salts. Never use
hydrochloric acid (muriatic acid) on stainless steel
surfaces. 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.
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.
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.
SCR APE R
S
N
O
B
IRE RUS
HE
W
S
DS
E EL PA
ST
NO
NO
CAUTION
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
36
CLEANING & MAINTENANCE
CLEANING SCHEDULE
DAILY GASKET CLEANING
It is important to prolong the life of the oven gasket by
cleaning on a daily basis. Routine cleaning will help
protect the gasket from deterioration caused by acidic
foods.
DAILY OVEN CLEANING
To be performed at the end of the production day or
between production shifts.
1. Allow the oven to cool, then wipe the gasket and
crevices with clean cloth soaked in warm detergent
solution.
DAILY STEAM GENERATOR FLUSH
(Electric boiler equipped models only)
See next page for instructions
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.
2. Wipe the gasket and crevices with a cloth and clean
rinse water.
Do not attempt to remove gasket or place in the
dishwasher.
PROBE USAGE AND CLEANING
After each use of the CORE TEMP mode, wipe the probe
tip with a clean paper towel to remove food debris. Follow
by wiping the probe with a disposable alcohol pad. Return
the probe to the proper door bracket position.
REGULAR DECALCIFICATION
(Electric boiler equipped models only)
Qulified service technician should see CombiTouch
Technical Manual for instructions
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.
Probe Cleaning Procedures
1. Remove all food debris from probe between loads and
at the end of each production shift. Wipe the entire
probe, probe cable assembly, and probe holding bracket
with a clean cloth and warm detergent solution.
2. Remove detergent by wiping the probe, cable, and
bracket with a cloth and clean rinse water.
MONTHLY CLEANING
1. Spray Head
3. Wipe probe and probe bracket with disposable alcohol
pad or sanitizing solution recommended for food
contact surfaces.
2. Water Intake Filter
3. Drain Pipe
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.
2
3
37
1
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: Causes 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.
- Wash hands thoroughly after handling.
PROTECTIVE PACKAGING OF TABLETS WILL
BEGIN TO DISSOLVE ONTO SKIN IF HANDLED
WITH DAMP OR WET HANDS.
- 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™
scale and iron-scale build-up caused by hard water.
ScaleFree efficiently and effectively removes lime-scale
build-up from combi ovens.
DECALCIFICATION MUST BE PERFORMED BY
A QUALIFIED SERVICE TECHNICIAN.
QUALIFIED TECHNICIANS SHOULD REFER TO
THE ALTO-SHAAM COMBITOUCH TECHNICAL
MANUAL FOR DECALCIFICATION
PROCEDURES.
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-
DO NOT COOK IN ANY PROGRAM MODE
WITH SCALEFREE™ IN THE STEAM
GENERATOR SYSTEM.
38
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.
PRESS THE START ICON TO BEGIN THE
COOKING.
PRESS THE START KEY TO ACKNOWLEDGE THE
ERROR.
PRESS THE STOP KEY WHEN THE TIMER
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
39
TROUBLESHOOTING
EMERGENCY OPERATION MODE (CONTINUED)
Error
Code
E01
E02
E03
E11
E13
E15
E20
E21
E22
E23
E24
E25
E26
E27
E34
E35
E36
E40
E41
E42
E43
E44
E45
E51
E53
E55
E57
E93
E94
E96
E97
Model
Display Shows
ES
ESG
ESI
Steam
Yes
Yes
No
Yes
Yes
BOILER UNITS
Yes
Yes
No
Yes
Yes
Low Water Boiler
Yes
Fan Motor Error
Yes
Control Temp High
Convection Temperature High
Boiler Temperature High
Condensor Temperature High
B11 Core Temperature Probe Single
Point Fault - HACCP only
N6 Cavity Probe Fault
B10 Core Temp Probe Fault
B4 Boiler Probe Fault
B5 Bypass Probe Fault
B3 Condensor Probe Fault
N8 Boiler Safety Temperature Probe Fault
Boiler Element Temperature High
Steam Generator Drain Pump Fault
Vent Not Closed
Steam Temperature High
B3 Condensor Probe Short to Frame
B4 Boiler Probe Short to Frame
B5 Bypass Probe Short to Frame
N6 Cavity Probe Short to Frame
N8 Boiler Safety Temperature Probe Short
to Frame
B10 Core Temperature Probe Short to Frame
No Water in Boiler
Fan Motor High Temperature
Vent Not Open
No Rinse Water
Communication Error FROM Display Board
Communication Error, TO Display Board
Communication Error, TO RBL
Communication Error, FROM RBL
Mode
Yes
No
Yes
No
No
Combination Convection
No
To 365°F
No
No
No
No
No
No
No
No
No
ONLY
Retherm
No
No
No
No
Yes
No
No
To 356°F
Yes
BOILER UNITS
No
No
BY TIME ONLY
BY TIME ONLY
BY TIME ONLY
BY TIME ONLY
Yes
Yes
No
No
Yes
No
Yes
No
Yes
Yes
Yes
Yes
Yes
Yes
Yes
No
No
No
No
Yes
Yes
Yes
Yes
Yes
Yes
No
Yes
No
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
Yes
No
Yes
Yes
Yes
Yes
Yes
40
No
No
No
( NO
No
Yes
BROWNING )
No
( NO
No
ONLY
No
No
( NO
No
Yes
BROWNING )
Yes
No
No
No
No
No
Yes
Yes
Yes
No
BROWNING )
No
( NO
BROWNING )
Yes
To 356°F
No
Yes
BY TIME ONLY
BY TIME ONLY
( NO
BROWNING )
Yes
No
No
No
No
No
No
No
No
( NO
Yes
( NO
BROWNING )
Yes
No
No
No
No
BROWNING )
No
No
No
No
No
BY TIME ONLY
No
No
Yes
Yes
No
No
Yes
No
No
Yes
No
Yes
No
No
No
No
No
No
No
BOILER UNITS
BY TIME ONLY
No
To 356°F
No
No
No
No
No
No
No
Yes
Yes
No
Yes
Yes
Yes
ONLY
Yes
Yes
Yes
No
No
No
( NO
Yes
BROWNING )
Yes
No
No
No
No
TROUBLESHOOTING
ERROR CODES
Error
Code
Display Shows
When does the error
occur?
E01 Low Water Boiler
Low water level in boiler
E02 Control Temperature High
Relay board surface temperature
too high
E03 Fan Motor Error
Fan motor does not work
Possible reason
— 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.
— 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.
— Exhaust hood is not operating properly.
— Check LED flashes on the Motor Control.
— See Motor Control Error Code list.
— Connection Issue.
E11 Convection Temperature High Excess oven temperature
E13 Boiler Temperature High
Boiler temperature overheats
E15 Condensor Temperature High
Excess condensor temperature
Convection Mode & Combi Mode.
— Convection Oven contactor(s) stuck closed.
— N6 Oven Cavity Temperature probe defective.
— N6 Cavity Probe connection problem.
Combi Mode Only
— Insufficient water supply into oven for steam production.
— Scale build up inside steam generator.
— B4 Probe connection problem.
— B4 probe faulty.
— 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.
(CONTINUED ON NEXT PAGE)
41
TROUBLESHOOTING
ERROR CODES
Error
Code
Display Shows
When does the error
occur?
Possible reason
E20 HACCP Only - B11 Core Tem- Single point core temperature
perature Probe Single Point
probe defect or disconnected
Fault
— 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.
E21 N6 Cavity Probe Fault
Cavity temperature probe defect
or disconnected
— N6 Oven Cavity Temperature probe defective.
— N6 Oven Cavity Temperature connection problem.
E23 B4 Boiler Probe Fault
Boiler temperature probe defect
or disconnected
— B4 Boiler temperature probe defective.
— B4 probe wires connection problem.
Condensor water temperature
probe defect or disconnected
— B3 Condensor temperature probe defective.
— B3 Condensor probe connection problem.
Excess steam generator safety
probe
— Scale build up inside steam generator.
— Defective water level probe.
— Water level probe connection failure.
— N8 boiler temperature probe defective.
— N8 probe connection problem.
— Steam element contactor(s) stuck closed.
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.
E22 B10 Core Temperature Probe
Multipoint Fault
Multipoint core temperature probe — B10 Multipoint Core Temperature probe defective.
defect or disconnected
— B10 Multipoint Core Temperature probe connection
problem disconnected.
E24 B5 Bypass Probe Fault
Bypass steam temperature probe — B5 Bypass steam temperature probe defective.
defect or disconnected
— B5 Bypass steam temperature connection problem.
E26 N8 Boiler Safety Temperature
Probe Fault
Steam generator heating element — N8 Boiler temperature probe defective.
protection probe defect or discon- — N8 probe connection problem.
nected
E25 B3 Condensor Probe Fault
E27 Boiler Element Temperature
High
E34 Steam Generator Drain Pump Water level in steam generator
Fault
does not drop during cleaning
program
E35 Vent not closed
Browning valve does not close
completely
E36 Steam Temperature High
Oven cavity temperature is too
high when operating in a steam
mode or cleaning program
E40 B3 Condensor Probe Short to
Frame
Condensor water temperature
probe short to ground
E41 B4 Boiler Probe Short to
Frame
Boiler protection temperature
probe short to ground
42
— Scale build up inside the steam generator drain pump.
— Generator drain pump is faulty
— Connection issue at drain pump.
— No output to pump from relay board.
— 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.
— Water supply is shut off.
— Low water pressure.
— Water injection pipe obstructed.
— Water flow valve plugged or defective.
— Dual solenoid valve Y-1 obstructed or defective.
— No output to solenoid valve form relay board.
— B3 condensor temperature probe defective.
— Probe connection problem.
— B4 boiler temperature probe defective.
— Probe connection problem.
(CONTINUED ON NEXT PAGE)
TROUBLESHOOTING
ERROR CODES
Error
Code
Display Shows
When does the error
occur?
Possible reason
E42 B5 Bypass Probe Short to
Frame
Bypass steam temperature probe — B5 bypass steam temperature probe defective
short to ground
— Probe connection problem.
E44 N8 Boiler Safety Temperature
Probe Short to Frame
Boiler heating element protection
probe short to ground
— N8 boiler temperature probe defective.
— Probe connection problem.
No water inside steam generator
— 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.
E43 N6 Cavity Probe Short to
Frame
E45 B10 Core Temperature Probe
Short to Frame
E51 No Water In Boiler
Cavity temperature probe short to — N6 oven cavity temperature probe defective
ground
— Probe connection problem.
Multipoint core temperature probe — B10 multipoint core temperature probe defective.
short to ground
— Probe connection problem.
E53 Fan Motor High Temperature
Fan motor too hot
E55 Vent not open
Browning valve does not open
E57 No rinse water
During rinse no water flow is detected trough solenoid valve
E93 Communication Error, FROM
Display Board
Communication error between
display board and low voltage
relay board
E94 Communication Error, TO Dis- Communication error between
play Board
display board and low voltage
relay board
E96 Communication Error, TO RBL Communication error between
display board and low voltage
relay board
E97 Communication Error, FROM
RBL
Motor Control Error
Communication error between
relay board, high voltage and
relay board, low voltage
Internal motor control
43
— Check LED flashes on the motor control
(See Motor Control Error Code list).
— Motor seized or defective sensor.
— Hall sensor does not detect motor rotation.
— Alignment issue between motor cam and vent motor
safety switch (micro switch).
— Fault vent valve (motor).
— Probe connection problem.
— Fault vent valve safety switch (micro switch).
— Wiring or connection problem.
— Water supply is shut off.
— Low water pressure.
— Check wiring to all components mention below.
— Flow switch dirty or defect.
— Double water solenoid valve defective (Y3.)
— Relay board, high voltage, defective.
— Check ribbon cable connections mention below.
— Ribbon cable defective.
— Relay board, low voltage, connector defective.
— Display board connector defective.
— Check ribbon cable connections mention below.
— Ribbon cable defective.
— Relay board, low voltage, connector defective.
— Display board connector defective.
— Check ribbon cable connections mention below.
— Ribbon cable defective.
— Relay board, low voltage, connector defective.
— Display board connector defective.
— Check ribbon cable connections mention below.
— Ribbon cable defective
— Relay board, low voltage, connector defective.
— Relay board, high voltage, connector defective.
See Motor Control Error chart on following page.
(CONTINUED ON NEXT PAGE)
TROUBLESHOOTING
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
LED flashing sequence, with 3 flashes per period.
Temperature sensor in the power unit is more than than 93°C
Excess
Temperature
Overcurrent
LED flashing sequence, with 4 flashes per period.
Overcurrent
LED flashing sequence, with 5 flashes per period.
Short-circuit
LED flashing sequence, with 6 flashes per period.
Power on
LED flashing sequence, with 7 flashes per period.
Watchdog
LED flashing sequence, with 8 flashes per period.
44
Blocked motor, detected by current peak monitoring from
900 rpm rotating field
Intermediate circuit current exceeds 4.0A
Release of interrupt at intermediate circuit current larger
than 53A
Effective mains voltage does not correspond to jumper setting
115V/230V
Watchdog of the microcontroller released, program crash
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