ALT 10.10IN
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
●
Menomonee Falls, Wisconsin 53052-0450
(800)558-8744 U.S.A./CANADA
FAX: (262)251-7067
●
U.S.A.
(800)329-8744 U.S.A.
www.alto-shaam.com
PRINTED IN USA
#6002•09/06
C O M B I T H E R M ® I N S TA L L AT I O N
D E L I V E RY
U N PA C K I N G
This Alto-Shaam appliance has been
thoroughly tested and inspected to insure only the
highest quality unit is provided. Upon receipt,
check for any possible shipping damage and
report it at once to the delivering carrier. See
Transportation Damage and Claims section
located in this manual.
This appliance, complete with unattached
items and accessories, may have been delivered in
one or more packages. Check to ensure that all
standard items and options have been received
with each model as ordered.
Save all the information and instructions
packed with the appliance. Complete and return
the warranty card to the factory as soon as
possible to assure prompt service in the event of a
warranty parts and labor claim.
This manual must be read and understood by
all people using or installing the equipment
model. Contact the Alto-Shaam service
department if you have any questions concerning
installation, operation, or maintenance.
NOTE: All claims for warranty must include the
full model number and serial number of
the unit.
®
1. Carefully remove the appliance from the
carton or crate.
NOTE: Do not discard the carton and other
packaging material until you have
inspected the unit for hidden damage
and tested it for proper operation.
2. 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.
3. Read all instructions in this manual carefully
before initiating the installation of this appliance.
DO NOT DISCARD THIS MANUAL.
This manual is considered to be part of the
appliance and is to be provided to the owner
or manager of the business or to the person
responsible for training operators. Additional
manuals are available from the Alto-Shaam
service department.
4. Remove all protective plastic film, packaging
materials, and accessories from the appliance
before connecting electrical power. Store any
accessories in a convenient place for future use.
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SAFETY PROCEDURES
AND PRECAUTIONS
Knowledge of proper procedures is essential to the
safe operation of electrically and/or gas energized
equipment. In accordance with generally accepted
product safety labeling guidelines for potential
hazards, the following signal words and symbols
may be used throughout this manual.
Used to indicate the
presence of a hazard that
will cause severe personal
injury, death, or substantial
property damage if the
warning included with this
symbol is ignored.
Used to indicate the
presence of a hazard that
can cause personal injury,
possible death, or major
property damage if the
warning included with this
symbol is ignored.
Used to indicate the
presence of a hazard that
can or will cause minor or
moderate personal injury
or property damage if the
warning included with this
symbol is ignored.
1. This appliance is intended to cook, hold or
process foods for the purpose of human
consumption. No other use for this
appliance is authorized or recommended.
2. This appliance is intended for use in
commercial establishments where all
operators are familiar with the purpose,
limitations, and associated hazards of this
appliance. Operating instructions and
warnings must be read and understood by
all operators and users.
3. Any troubleshooting guides, component
views, and parts lists included in this manual
are for general reference only and are intended
for use by qualified technical personnel.
4. This manual should be considered a
permanent part of this appliance. This
manual and all supplied instructions,
diagrams, schematics, parts lists, notices, and
labels must remain with the appliance if the
item is sold or moved to another location.
Used to indicate the
presence of a hazard that
can or will cause minor
personal injury, property
damage, or a potential
unsafe practice if the
warning included with this
symbol is ignored.
NOTE:
Used to notify personnel of
installation, operation, or
maintenance information that is
important but not hazard related.
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C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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
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.
DO NOT store or use any flammable
liquids or allow flammable vapors
in the vicinity of any appliance.
• Deep fat fryers or similar heat producing
equipment must not be installed in the
immediate vicinity of the hand shower.
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 REQUIREMENTS
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.
Where automatically operated appliances are vented through a ventilating hood or exhaust
system equipped with a damper or with a power means of exhaust, provisions shall be made
to allow the equipment to operate only when the damper is open to a position to properly
vent the appliance and when the power means of exhaust is in operation.
IN ACCORDANCE WITH
NFPA 54
COMMONWEALTH OF MASSACHUSETTS ONLY.
N
O
T
E
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
GREASE
Filters
CHARCOAL
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
FI-23062
FI-24102
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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
6•10iN/ SK
10•10iN/ SK
7•14i/ SK
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,
is strongly recommended.
CONDENSER
TO PREVENT PERSONAL INJURY,
USE CAUTION WHEN MOVING OR
LEVELING THIS APPLIANCE.
8"
(203mm)
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MODEL
NET WEIGHT
6 •0 5
180 lb (82 kg)
6•10iN
285 lb (129 kg)
10 •10iN
385 lb (175 kg)
7•14i
405 lb (184 kg)
After the oven is correctly
positioned on site, reattach the
drip tray.
FAILURE TO PROPERLY INSTALL
THE DRIP TRAY CAN OR WILL
C AU S E M A J O R E Q U I P M E N T
DAMAGE AND WILL RESULT IN A
LEAKAGE HAZARD THAT CAN
CAUSE PERSONAL INJURY.
C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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
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
18"
(46cm)
distance of at least 6-inches (152mm) must be kept
from the control panel side [ LEFT ] of the oven and
any adjoining surfaces.
4" (102mm)
NOTE: In addition to ventilation requirements,
RETRACTABLE
DOOR OPTION:
additional clearance is needed for service access.
6-1/2" (165mm)
A minimum distance of 18-inches (457mm) is
strongly recommended. If adequate service
20"
(50cm)
clearance is not provided, it will be necessary to
disconnect the gas, water, and drain to move the oven
with a fork lift for service access. Charges in
connection with inadequate service access is not
covered under warranty.
■
MINIMUM
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 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, non-combustible
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 ® 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.
FAILURE TO PROPERLY INSTALL
THE DRIP TRAY CAN OR WILL
C AU S E M A J O R E Q U I P M E N T
DAMAGE AND WILL RESULT IN A
LEAKAGE HAZARD THAT CAN
CAUSE PERSONAL INJURY.
IMPROPER INSTALLATION, ALTERATION,
ADJUSTMENT, SERVICE OR MAINTENANCE
COULD RESULT IN SEVERE INJURY, DEATH
OR CAUSE PROPERTY DAMAGE.
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C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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
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
A water conditioning system is recommended if the
WATER
water supply is between 5 and 9 grains of hardness.
COLD WATER INLET — DRINKING QUALITY
1-1/4" NPT
INLET: 3/4" NPT
LINE PRESSURE: 30 to 90 psi
2.8 to 6.2 bar
CHLORINE: less than 0.8 ppm
CHLORIDE: less than 70 ppm
HARDNESS: 5 to 9 gpg
PH RANGE: 7.0 to 9.0
85 to 154 ppm
WATER SOFTENER SHOULD BE UTILIZED IN HARD WATER AREAS.
INDIRECT WASTE PIPE WITH AIR GAP:
If water tests over 9 grains of hardness, the
installation of a water softener is strongly
recommended. Without treated water and
the use of Alto-Shaam's CombiGuard™, the
operation life of the unit will be diminished
and affect the warranty.
WATER OUTLET: 1-1/4” (33mm) DRAIN WITH AIR GAP
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). 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
TO PREVENT WATER PIPES OR HOSES
F R O M B U R S T I N G , I N C O M I N G WAT E R
SUPPLY SHOULD BE TURNED OFF WHEN
THE APPLIANCE IS NOT IN USE.
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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 B O I L E R - F R E E 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 SERVICE
TECHNICIAN 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
Terminal
Block Ground
Electrical
Connection
Electrical
Panel
FOLLOWING ELECTRICAL CONNECTION,
THE FAN M U S T ROTATE IN THE SAME
DIRECTION AS THE ARROW LOCATED
ON THE OVEN FAN MOTOR.
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.
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.
TO CHANGE MOTOR DIRECTION,
EXCHANGE TWO OF THE INCOMING PHASES.
When connecting to a Delta-B (wild leg) on a 3phase system, the wild leg must be connected to
line 3.
To avoid electrical shock, this
appliance MUST be adequately
grounded in accordance with local
electrical codes or, in the absence of
local codes, with the current edition
of the National Electrical Code
ANSI/NFPA No. 70. In Canada, all
electrical connections are to be made
in accordance with CSA C22.1,
Canadian Electrical Code Part 1 or
local codes.
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.
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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
1-1/2" (38mm)
1"
(25,4mm)
DRAIN
RESTRAINT REQUIREMENTS — MOBILE EQUIPMENT
Any appliance that is not furnished with a power supply
cord but that includes a set of casters must be provided
with a tether. Adequate means must be provided to limit
the movement of this appliance without depending on or
transmitting stress to the electrical conduit. The
following requirements apply:
RISK OF ELECTRIC SHOCK.
Appliance must be secured
to building structure.
1. Casters must be a maximum height of 6" (152mm).
2. Two of the casters must of be the locking type.
3. Such mobile appliances or appliances on mobile stands must be
installed with the use of a flexible connector secured to the
building structure.
A mounting connector for a restraining device is located on the
lower back flange of the appliance chassis or on an oven stand,
approximately 18" (457mm) from the floor. A flexible connector is
not supplied by nor available from the factory.
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C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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
ELECTRIC COMBITHERM INSTALLATION CHECKLIST
®
Use this list as a final check of oven installation conformance. Damage directly attributed to
improper set up, installation, or cleaning can invalidate warranty claims.
CLEARANCES:
All clearances must conform with the standards set by Alto-Shaam as indicated in
the installation manual. Standards include a minimum 20” (50cm) clearance from
any heat-producing device such as an open burner range, flat top grille, fryer,
steamer, etc. Also make sure sufficient service access is provided on the left side
of the oven. There must be an allowance of free air access to all vents.
RIGHT SIDE CLEARANCE: ______________
LEFT SIDE CLEARANCE: ______________
REAR CLEARANCE: ______________
UPPER CLEARANCE: ______________
WAT E R S U P P LY A N D D R A I N S :
WATER SUPPLY LINE DIA:
Verify hook-up to cold water supply with a 3/4” (19mm) single water connection
supply line. Verify inlet water pressure is at a minimum of 30 PSI (2 bar) for electric
COLD WATER:
ovens. Maximum pressure is not to exceed 90 PSI (6 bar). Verify the installation of a
water filter and the installation of a water conditioner if water supply is over 10 grains WATER INLET PRESSURE:
of hardness. Verify drain diameter of 1-1/4” (32mm) with a positive descending slope,
DRAIN LINE DIA:
and with a 2” (51mm) air gap which is free of obstructions before connection to the site
drain. Verify 1/8 ” (3,2mm) pitch to 10’ (305cm) of drain line. After pressure is
2” (51mm) AIR GAP:
adjusted, seal screw with enamel such as nail polish.
ELECTRICAL CONNECTIONS:
Verify electrical power requirements
for oven. Verify voltage at terminal
______________
■ YES
■ NO
______________
______________
■ YES
■ NO
VOLTAGE: ______________ LINE VOLTAGE AT TERMINAL BLOCK (TO GROUND):
PHASE: ______________
➥ LINE 1: _________ LINE 2:_________ LINE 3: _________
LINE VOLTAGE (PHASE TO PHASE): LINE 1 to 2: __________
block. Verify correct power cable
LINE 2 to 3: __________
size. Verify equipment disconnect per NEC or applicable local
LINE 3 to 1: __________
codes. Motor direction should correspond with the direction of
ELECTRICAL SUPPLY LINE SIZE: ______________
CORRECT MOTOR ROTATION: ■ YES
■ NO
the rear of the motor. Check all terminals for tightness.
ALL ELECTRICAL TERMINALS TIGHT: ■ YES
■ NO
C O N T RO L B OA R D C O N N E C T I O N S & O P E R AT I O N :
ALL BOARD CONNECTIONS TIGHT: ■ YES
■ NO
ALL FUNCTIONS LIGHT UP: ■ YES
■ NO
ALL FUNCTIONS OPERATE: ■ YES
■ NO
the arrow on the motor. Verify clockwise motor rotation from
Verify all control board connections are tight including tightness
and proper connection of ribbon/computer cables. Verify all
buttons and lights illuminate. With the Power Key
OFF ,
press and
hold the Chef Function Key to access software version, and record. SOFTWARE VERSION:
Verify all functions operate.
BM_____________ SM_____________ KM_____________
✔
PHYSICAL CONDITION:
Bottom of oven has been checked for damage due to improper positioning on site . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .■
■
Verify all gaskets, hoses, and carts are in place and function properly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .■
■
If oven includes a cart, verify proper installation of the rack guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .■
■
Verify the installation of drip pans, racks, shelves, drain screen, spray hose . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .■
■
Verify the oven is level and installed on a solid, water resistant floor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .■
■
SERVICE AGENCY:_____________________________________
START-UP DATE: _____________________________________
INSTALLATION NAME:_________________________________
TECH
SIGNATURE:___________________________________________
CUSTOMER
SIGNATURE:_________________________________________
C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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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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
CHEF FUNCTION KEY
DELUXE MODELS ONLY
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 B O I L E R - F R E E 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).
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.
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
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 .
C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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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S - C O N T R O L PA N E L I D E N T I F I C AT I O N
OFF POSITION
Maintains oven in a stand-by mode.
STEAM
The oven will operate at a fixed steam temperature of
212° F (100°C).
COMBINATION
A combination of steam and convection heat to cook at a
temperature between 86°F and 482°F (30°C to 250°C) to be
set by the operator.
CONVECTION
Convection heat to cook without steam at a temperature
between 86°F and 482°F (30°C and 250°C) to be set by
the operator.
LOW STEAM
Low temperature steaming within an operator set temperature
range of 86°F to 210°F (30°C and 99°C).
CLEANING FUNCTION
An automatic cleaning cycle to heat the oven to the correct
temperature, followed by a manual application of Combitherm
Liquid Oven Cleaner and a 10 minute steam cleaning cycle.
An automatic boiler flush is initiated on boiler equipped models
and a vinegar decalcification can also be conducted.
COOKING TEMPERATURE DIAL
To be manually set by the operator to the cooking
temperature required.
OVEN DISPLAY
Indicates time remaining or interior oven temperature.
COOKING TIMER
Turned to the left for continuous cooking time or to
decrease time in increments of one minute.
Turn to the right to set and increase time in increments
of one minute.
OVEN TEMPERATURE
To be pressed to display interior oven temperature.
FULL SPEED FAN POSITION
HALF SPEED FAN POSITION
OVEN COOL-DOWN POSITION
Assists in cooling the oven at an accelerated pace when
changing from high to lower temperature cooking. The oven
door should be open when using this feature.
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C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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 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
#6002
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C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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 .
C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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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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.
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 Combitherm Smoker icon must be pushed again when the smoking function has been
completed. This disengages the smoker elements.
The Combitherm 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.
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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
C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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
WC-22543
WC-2829
WC-22541
WC-22545
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
➤
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 (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 B O I L E R - F R E E 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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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.
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C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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
➤
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
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 B O I L E R - F R E E 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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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
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C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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 B O I L E R - F R E E 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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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
➤
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)
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
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.
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C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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
Press to engage
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.
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 B O I L E R - F R E E 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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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.
METAL PARTS OF THIS EQUIPMENT
BECOME EXTREMELY HOT WHEN IN
OPERATION.
TO AVOID BURNS,
ALWAYS USE HAND PROTECTION
WHEN OPERATING THIS APPLIANCE.
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.
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C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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
CLEANING AND PREVENTIVE MAINTENANCE
PROTECTING STAINLESS STEEL SURFACES
CLEANING AGENTS
It is important to guard against
corrosion in the care of
stainless steel surfaces.
Harsh, corrosive, or
inappropriate chemicals can
completely destroy the
protective surface layer of stainless steel. Abrasive
pads, steel wool, or metal implements will abrade
surfaces causing damage to this protective coating
and will eventually result in areas of corrosion.
Even water, particularly hard water that contains
high to moderate concentrations of chloride, will
cause oxidation and pitting that result in rust and
corrosion. In addition, many acidic foods spilled
and left to remain on metal surfaces are
contributing factors that will corrode surfaces.
Use non-abrasive cleaning products designed for use
on stainless steel surfaces. Cleaning agents must be
chloride-free compounds and must not contain
quaternary salts. Never use hydrochloric acid
(muriatic acid) on stainless steel surfaces. Always
use the proper cleaning agent at the manufacturer's
recommended strength. Contact your local cleaning
supplier for product recommendations.
Proper cleaning agents, materials, and
methods are vital to maintaining the appearance
and life of this appliance. Spilled foods should be
removed and the area wiped as soon as possible
but at the very least, a minimum of once a day.
Always thoroughly rinse surfaces after using a
cleaning agent and wipe standing water as quickly
as possible after rinsing.
CLEANING MATERIALS
The cleaning function can
usually be accomplished
with the proper cleaning
agent and a soft, clean
cloth. When more
aggressive methods must be
employed, use a non-abrasive
scouring pad on difficult areas
and make certain to scrub with the
visible grain of surface metal to avoid surface
scratches. Never use wire brushes, metal scouring
pads, or scrapers to remove food residue.
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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.
AT NO TIME SHOULD THE INTERIOR OR
EXTERIOR BE STEAM CLEANED, HOSED
DOWN, OR FLOODED WITH WATER OR
LIQUID SOLUTION OF ANY KIND. DO NOT
USE WATER JET TO CLEAN.
SEVERE DAMAGE OR ELECTRICAL HAZARD
C O U L D R E S U LT.
WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED.
● 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
● W AT E R
I N TA K E F I LT E R
● F I LT E R
BETWEEN HOSE AND HANDLE
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●DRAIN
PIPE
●FA N
● S P R AY
HEAD
C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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
USE AUTHORIZED COMBITHERM
LIQUID OVEN CLEANER ONLY.
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 .
STANDARD CONTROL
DELUXE CONTROL
CONTROL
OPTION
RUBBER GLOVES AND PROTECTIVE
EYE WEAR MUST BE WORN WHEN
USING THE OVEN CLEANER.
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.
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CONTROL
OPTION
COMBITHERM® CLEANING & MAINTENANCE
CONTROL
D A I LY O V E N C L E A N I N G
OPTION
The Combitherm automatic cleaning function selects the proper
temperature for each step of the cleaning process.
1.
Remove all food scraps and residue from the oven drain.
Close the oven door securely.
Rotate the power knob to the cleaning symbol.
THE OVEN WILL BEGIN THE FIRST STEP IN A TWO-STEP CLEANING CYCLE
• 10 MINUTES at a steam temperature of 86°F (30°C)
2.
When the buzzer signals the end of the first step, o p e n t h e o v e n d o o r
to deactivate the audible signal. Cln will appear in the display.
3.
Wearing safety glasses and rubber gloves, remove the drain screen and spray
Combitherm liquid oven cleaner directly into the oven drain . Replace the
drain screen.
4.
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.
5.
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).
6.
Insert the Combitherm Liquid Oven Cleaner spray nozzle directly into the Steam
By-Pass Port and spray several times.
7.
Securely close the oven door.
THE OVEN WILL BEGIN THE SECOND STEP IN THE TWO-STEP CLEANING CYCLE
• 10 MINUTES at a steam temperature of 86°F (30°C)
8.
When the buzzer signals the end of the second step, o p e n t h e o v e n d o o r
to deactivate the audible signal.
9.
Use the hand held hose and direct a stream of water into the Steam By-Pass Port
to rinse away oven cleaner residue.
10.
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 nonabrasive cleaning pad for any problem areas.
11.
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).
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C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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
STANDARD CONTROL
DELUXE CONTROL
COMBITHERM® CLEANING & MAINTENANCE
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
INTO A HOT OVEN.
STANDARD CONTROL
DELUXE CONTROL
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 oven drain .
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 ByPass Port and spray several times.
6. Securely close the oven door.
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COMBITHERM® CLEANING & MAINTENANCE
STANDARD CONTROL
DELUXE CONTROL
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).
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
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C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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
to
C O N T RO L R E S E T
There is a remote possibility in the day-to-day operation of the Combitherm that the control could lock or
freeze. If this occurs, the control is easy to reset.
PRESS AND HOLD the Power Key for a period of 5 seconds.
Release the Power Key.
The control will reset itself within approximately 15 seconds.
WHEN RESET, THE DISPLAY WILL INDICATE THE TIME AND DATE AND THE CONTROLS WILL BE FULLY FUNCTIONAL .
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.
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E M E R G E N C Y O P E R AT I O N
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
2
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).
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 .
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C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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.
THIS SECTION IS PROVIDED FOR THE
ASSISTANCE OF QUALIFED SERVICE
TECHNICIANS ONLY AND IS NOT
INTENDED FOR USE BY UNTRAINED OR
UNAUTHORIZED SERVICE PERSONNEL.
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.
E81
Cooking procedure - programming error.
Unit has been changed from Fahrenheit to Celsius.
E82
Preset program or cleaning program has become corrupt.
The sequence must be deleted and reprogrammed.
E83
Communication problem between display and relay board.
Pres and hold the Chef function key while in the OFF mode
and verify both the BM and SM software versions.
E96
Incompatability between software and hardware.
Communication cable is lose between relay board and
display board.
Communications cable defective.
C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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.
35
Parts List • Combitherm
ML
Boiler-Free Electric
PA R T D E S C R I P T I O N
6• 05
6•10iN 10•10iN
7 •14i
DOOR PARTS:
DOOR, ARM (MARINE MODELS ONLY)
CT-22887
CT-22887
CT-22887
CT-22887
DOOR, ARM PLATE (MARINE MODELS ONLY)
CT-22885
CT-22885
CT-22885
CT-22885
DOOR BUSHING, ARM (MARINE MODELS)
CT-22886
CT-22886
CT-22886
CT-22886
DOOR, CLIP
LT-25080
LT-25080
LT-25080
LT-25080
DOOR DRAIN, OUTER
DA-25073
DA-25073
DA-25073
DA-25073
DOOR, GLASS, INNER
GL-25384
GL-25384
GL-25902
GL-25386
DOOR, GLASS, OUTER
GL-25165
GL-25165
GL-25901
GL-25158
DOOR, HANDLE INSERT
HD-23084
HD-23084
HD-23084
HD-23084
DOOR HANDLE, RIGHT HAND
HD-2934
HD-2934
HD-2934
HD-2934
DOOR LATCH, INNER GUARD PLATE
LT-25394
LT-25394
LT-25394
LT-25394
DOOR LATCH, RIGHT HAND
LT-25058
LT-25058
LT-25058
LT-25058
DOOR LATCH INSET, RIGHT HAND
LT-25836
LT-25836
LT-25836
LT-25836
DOOR, LATCH MAGNET SWITCH
LT-3738
LT-3738
LT-3738
LT-3738
DOOR LATCH MOUNTING HARDWARE
SC-22768
SC-22768
SC-22768
SC-22768
DOOR, INNER BUMPER
BM-25072
BM-25072
BM-25072
BM-25072
DOOR, INNER BUMPER STOP
BM-25089
BM-25089
BM-25089
BM-25089
5000612
5000612
5002486
5000282
MA-25081
MA-25081
MA-25081
MA-25081
5000582
5000582
5000582
5000294
GASKET, DOOR
GS-25550
GS-25550
GS-26213
GS-23903
GASKET, DOOR, ADHESIVE
GS-23622
GS-23622
GS-23622
GS-23622
HINGE, ANCHOR
HG-25078
HG-25078
HG-25078
HG-25078
HINGE, INNER DOOR HINGE
HG-25111
HG-25111
HG-25111
HG-25111
HINGE, INNER DOOR TOP CORNER
HG-25390
HG-25390
HG-25390
HG-25390
HINGE, INNER DOOR BUTTON CORNER
HG-25391
HG-25391
HG-25391
HG-25391
HINGE, LOWER PLATE
HG-25100
HG-25100
HG-25100
HG-25100
HINGE, LOWER DOOR RATCHET
HG-25101
HG-25101
HG-25101
HG-25101
HINGE, UPPER PLATE
HG-25099
HG-25099
HG-25099
HG-25099
HINGE, UPPER DOOR RATCHET
HG-25079
HG-25079
HG-25079
HG-25079
— SCREW, AXIS
SC-25102
SC-25102
SC-25102
SC-25102
— WASHER, COVERING
WS-25127
WS-25127
WS-25127
WS-25127
— WASHER, ECCENTRIC BLOCK
WS-25124
WS-25124
WS-25124
WS-25124
— WASHER, SCHMORR STYLE
WS-25478
WS-25478
WS-25478
WS-25478
— HINGE, TOP STOP
HG-25077
HG-25077
HG-25077
HG-25077
DOOR, FULL ASSEMBLY
DOOR, MAGNET
DRIP TRAY
HINGE, UPPER PLATE MTG HARDWARE:
#6002
PG.
36
C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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
PA R T D E S C R I P T I O N
6• 05
6•10iN 10•10iN
7 •14i
DOOR PARTS (CONTD.):
MOUNT, RELAY BOARD
5000277
5000277
5000277
5000277
PANEL, CONTROL
5000287
5000287
5000287
5000287
BOARD, DISPLAY CONTROL
BA-33732
BA-33732
BA-33732
BA-33732
— ADJUSTING ROCKER (COMPLETE)
KN-33734
KN-33734
KN-33734
KN-33734
— ADJUSTING ROCKER KNOB
KN-33735
KN-33735
KN-33735
KN-33735
— BUSHING, DISTANCE
BU-25094
BU-25094
BU-25094
BU-25094
— NUT, KNURLED M3
NU-25095
NU-25095
NU-25095
NU-25095
BOARD, LED CLOSED SYSTEM
BA-33733
BA-33733
BA-33733
BA-33733
BOARD, POWER SUPPLY
BA-33554
BA-33554
BA-33554
BA-33554
BOARD, PROGRAM MODULE (DELUXE MODELS)
BA-33742
BA-33742
BA-33742
BA-33742
— CONNECTOR, X11/X12
CR-33743
CR-33743
CR-33743
CR-33743
BOARD, RELAY CONTROL
BA-33736
BA-33736
BA-33736
BA-33736
BUSHING, MOTOR SHAFT
BU-22213
BU-22213
BU-22213
BU-22213
— SM TO BM
CB-33750
CB-33750
CB-33750
CB-33750
CONNECTOR, 9 POLES
TM-33774
TM-33774
TM-33774
TM-33774
CONNECTOR, 16 POLES
TM-33773
TM-33773
TM-33773
TM-33773
CONTACTORS, TYPE # DL4K-01, K-51/52/53
CN-3652
CN-3652
CN-3652
CN-3652
CONTACTORS, TYPE # DL7K-4H, K-1
CN-3654
CN-3654
CN-3654
CN-3654
CONTACTORS, TYPE # DL15K-00, K-41/42
CN-3731
CN-3731
CN-3731
CN-3731
ELEMENT, HEATING, CONVECTION
EL-33573
EL-3854
EL-3761
EL-3761
— WASHERS, FLAT
WS-22294
WS-22294
WS-22294
WS-22294
— WASHERS, SPLIT LOCK
WS-22300
WS-22300
WS-22300
WS-22300
— HEX NUTS
NU-22286
NU-22286
NU-22286
NU-22286
— NUTS
—
NU-33062
NU-33062
NU-33062
EMI FILTERS, CONTACTOR (380-415V MODEL ONLY)
—
FI-33990
FI-33990
—
EMI FILTERS, SOLENOID (380-415V MODEL ONLY)
—
FI-33989
FI-33989
—
FA-3568
FA-3568
FA-3568
FA-3568
WH-33838
WH-33758
WH-33758
WH-33758
ELECTRICAL/ELECTRONIC PARTS:
CABLE, COMMUNICATION
ELEMENT, HEATING, CONVECTION MNTG HARDWARE
FAN, INTAKE, AUXILIARY DC4112NX
FAN, WHEEL
C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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.
37
Parts List • Combitherm
ML
Boiler-Free Electric
PA R T D E S C R I P T I O N
6• 05
6•10iN 10•10iN
7 •14i
ELECTRICAL/ELECTRONIC PARTS (CONTD.):
FUSE, SLOW-BLO 2AMP, 250V
FU-33184
FU-33184
FU-33184
FU-33184
FUSE, NEOZED 6.3AMP
FU-33452
FU-33452
FU-33452
FU-33452
FU-33756
FU-33756
FU-33756
FU-33756
—
FU-33451
FU-33451
—
FU-3772
FU-3772
FU-3772
FU-3772
—
—
FU-33039
FU33039
FUSE, 15AMP CLASS G
FU-3775
FU-3775
FU-3775
FU-3775
FUSE HOLDER, 15AMP, 3POL, CLS G (208-240V 3PH ONLY)
FU-3842
FU-3842
FU-3842
FU-3842
FUSE HOLDER AND COVER, NEOZED (380-415V MODEL ONLY)
—
FU-33444
FU-33444
—
— ADAPTER RING, FUSE
—
FU-33448
FU-33448
—
— SUPPORT, FUSE
—
FU-33445
FU-33445
—
MOTOR CAPACITOR, 12MFD (208-240V, 1PH ONLY)
FA-33499
FA-33499
FA-33499
FA-33499
MOTOR CAPACITOR, 25MFD (208-240V, 1PH ONLY)
FA-33465
FA-33465
FA-33465
FA-33465
MOTOR, SUB ASSEMBLY (208-240V 3PH SIMPLE AND STANDARD CONTROLS)
5000465
—
—
—
MOTOR, SUB ASSEMBLY (208-240V, 1PH/3PH)
5000276
5000276
5000276
5000276
MOTOR, SUB ASSEMBLY (380-415V, 440-480V)
—
5000602
5000602
5000602
NU-25095
NU-25095
NU-25095
NU-25095
—
PE-25345
PE-25345
PE-25345
PANEL, CONTROL OVERLAY (STANDARD MODELS)
PE-25319
PE-25319
PE-25319
PE-25319
PANEL, CONTROL OVERLAY (DELUXE MODELS)
PE-25048
PE-25048
PE-25048
PE-25048
PANEL LOCK-DOWN SCREW
CL-24089
CL-24089
CL-24089
CL-24089
PROBE, MULTI-POINT CTC
PR-33746
PR-33746
PR-33746
PR-33746
PROBE, OVEN TEMPERATURE (1650mm WIRE LENGTH)
PR-33724
PR-33724
PR-33724
PR-33724
—
—
—
PR-33751
PROBE SEAL, THERMOCOUPLE
SA-25061
SA-25061
SA-25061
SA-25061
RELAY, PANEL MOUNT
RL-33483
—
—
—
(1PH ONLY)
SW-33500
SW-33500
SW-33500
SW-33500
(3PH ONLY)
SW-33378
SW-33378
SW-33378
SW-33378
TERMINAL, GROUND, 4mm
TM-3781
TM-3781
TM-3781
TM-3781
TERMINAL, GROUND, 10mm
TM-3932
TM-3932
TM-3932
TM-3932
TERMINAL PARTITION, 4mm
TM-3783
TM-3783
TM-3783
TM-3783
FUSE HOLDER, DIN RAIL MOUNT
— WITH DISCONNECT
— 380-415V ONLY
FUSE HOLDER, 15AMP CLASS G (1PH ONLY)
FUSE HOLDER, 60 AMP, 3POL, CLS G (440-480V 3PH ONLY)
NUT, KNURLED M3
PANEL, CONTROL OVERLAY PROGRAM OPTIONS (DELUXE MODELS)
PROBE, STEAM BYPASS
SWITCH, MOTOR PROTECTION
#6002
PG.
38
C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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
PA R T D E S C R I P T I O N
6•05
6•10iN 10•10iN
7•14i
ELECTRICAL/ELECTRONIC PARTS (CONTD.):
TERMINAL PARTITION, 16mm
TM-3785
TM-3785
TM-3785
TM-3785
TERMINAL, PLUG
TM-3926
TM-3926
TM-3926
TM-3926
TERMINAL BLOCK X1
TM-33747
TM-33747
TM-33747
TM-33747
TERMINAL BLOCK X2
TM-33748
TM-33748
TM-33748
TM-33748
TERMINAL BLOCK X3
TM-33749
TM-33749
TM-33749
TM-33749
TERMINAL BLOCK X10-X11, 4mm
TM-3778
TM-3778
TM-3778
TM-3778
TERMINAL BLOCK X10, 16mm
TM-3779
TM-3779
TM-3779
TM-3779
— TERMINAL JUMPER BAR (2 POLE)
TM-33675
TM-33675
TM-33675
TM-33675
— TERMINAL JUMPER BAR (3 POLE)
TM-33106
TM-33106
TM-33106
TM-33106
— TERMINAL JUMPER BAR (4 POLE)
TM-3787
TM-3787
TM-3787
TM-3787
THERMOSTAT, HIGH LIMIT
TT-3750
TT-3750
TT-3750
TT-3750
—
—
TT-3980
—
VA-25481
VA-25481
VA-25481
VA-25481
5000585
5000585
5000585
5000585
BUSHING, MOTOR ASSEMBLY
BU-23894
BU-23894
BU-23894
BU-23894
BUSHING, SOCKET MEMBRANE, VENT
BU-22204
BU-22204
BU-22204
BU-22204
13412
13412
13412
13412
HOSE, CLEAR FLEX
HO-22255
HO-22255
HO-22255
HO-22255
HOUSING, SEAL, O-RING
SA-25139
SA-25139
SA-25139
SA-25139
LEGS, 2" (51mm) ADJUSTABLE
LG-23907
LG-23907
LG-23907
LG-23907
LAMP, COVER
CV-23896
CV-23896
CV-23896
CV-23896
LIGHT BULB
LP-3686
LP-3686
LP-3686
LP-3686
LIGHT, GLASS COVER
LP-33413
LP-33413
LP-33413
LP-33413
LIGHT SEAL
SA-23934
SA-23934
SA-23934
SA-23934
LIGHT, SOCKET RECEPTACLE
RP-3986
RP-3986
RP-3986
RP-3986
THERMOSTAT, HIGH LIMIT (1PH ONLY)
VALVE, SOLENOID
MECHANICAL PARTS:
BOX, PRESSURE
HOLDER, CTC PROBE
C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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.
39
Parts List • Combitherm
ML
Boiler-Free Electric
PA R T D E S C R I P T I O N
6• 05
6•10iN 10•10iN
7 •14i
MECHANICAL PARTS (CONTD.):
PROBE PLUG ADAPTOR
PG-3826
PG-3826
PG-3826
PG-3826
PROBE PLUG SEAL
SA-22199
SA-22199
SA-22199
SA-22199
PROBE SEAL, INSERT
SA-22322
SA-22322
SA-22322
SA-22322
PROBE SEAL, CONE
SA-22321
SA-22321
SA-22321
SA-22321
PROBE SEAL, TOP
SA-22320
SA-22320
SA-22320
SA-22320
SCREW COVER, M6 NATURAL
SC-23936
SC-23936
SC-23936
SC-23936
— BOX, DISINTEGRATION
1001204
1001204
1001204
1001204
— TUBE, INJECTION
5000709
5000618
5000618
5000618
SHELVES
—
SH-2903
SH-2903
SH-22584
SIDERACKS
—
SR-22525
SR-22267
SR-23942
WASHER, CONICAL
—
13607
13607
13607
CONDENSER TANK ASSEMBLY
5000693
5000608
5000608
5000286
CONDENSATE TANK COVER NUT
SC-24070
SC-24070
SC-24070
SC-24070
CONDENSATE TANK COVER SCREW
SC-23936
SC-23936
SC-23936
SC-23936
CONDENSER, INJECTION NOZZLE
5000284
5000284
5000284
5000284
CONDENSER, O-RING
SA-22212
SA-22212
SA-22212
SA-22212
CONDENSER, O-RING 8X2.5 EPDM
SA-23109
SA-23109
SA-23109
SA-23109
DRAIN, CAP
CP-23895
CP-23895
CP-23895
CP-23895
DRAIN SCREEN
DA-2943
DA-2943
DA-2943
DA-2943
FILL LINE ASSEMBLY
5000606
5000606
5000606
5000316
PIPE, DRAIN EXTENSION
PP-25137
PP-25137
—
—
— FULL ASSEMBLY
5000731
14442
14442
14442
— BRACKET
PB-23921
PB-23921
PB-23921
PB-23921
— HOSE, BALL VALVE
VA-22684
VA-22684
VA-22684
VA-22684
— VALVE, SPRAY
PB-25660
PB-23919
PB-23919
PB-23919
— HANDLE
PB-23920
PB-23920
PB-23920
PB-23920
— HOSE ASSEMBLY
PB-25661
PB-23922
PB-23922
PB-23922
HOSE, CONNECTOR ELBOW WITH SEAL
HO-22116
HO-22116
HO-22116
HO-22116
5000708
5000708
5000620
5000301
HO-25070
HO-25070
HO-25070
HO-25070
SETUP, BOILERLESS
PLUMBING PARTS:
HAND SHOWER
HOSE, MEASURING PIPE
HOSE, PUMP
#6002
PG.
40
C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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
PA R T D E S C R I P T I O N
6• 05
6•10iN 10•10iN
7 •14i
PLUMBING PARTS (CONTD.):
HOSE, RADIATOR
HO-22254
HO-22254
HO-22254
HO-22254
HOSE, STEAM BYPASS
HO-2957
HO-2957
HO-2957
HO-2957
PROBE, MEASURE WELD
5000283
5000283
5000283
5000283
SCREEN FILTER
FI-2946
FI-2946
FI-2946
FI-2946
SEALS, O-RING
SA-22209
SA-22209
SA-22209
SA-22209
SEALS, O-RING, GAS VALVE
SA-23691
SA-23691
SA-23691
SA-23691
VALVE, FLOW CONTROL
VA-25549
VA-25549
VA-25549
VA-25549
5000617
5000617
5000617
5000617
OVEN TEMPERATURE PROBE
PR-33724
PR-33724
PR-33724
PR-33724
S-CONTROL RELAY BOARD
BA-34031
BA-34031
BA-34031
BA-34031
POWER SUPPLY BOARD
BA-33554
BA-33554
BA-33554
BA-33554
CABLE, COMMUNICATION
CB-34033
CB-34033
CB-34033
CB-34033
PROGRAM BOARD
BA-34030
BA-34030
BA-34030
BA-34030
TEMPERATURE BOARD
BA-34029
BA-34029
BA-34029
BA-34029
TIMER/SPEED BOARD
BA-34028
BA-34028
BA-34028
BA-34028
PROGRAM/TEMPERATURE KNOB
KN-34037
KN-34037
KN-34037
KN-34037
TIMER KNOB
KN-34036
KN-34036
KN-34036
KN-34036
SPEED KNOB
KN-34035
KN-34035
KN-34035
KN-34035
PANEL, CONTROL
5002761
5002761
5002761
5002761
PLUG
PG-3827
PG-3827
PG-3827
PG-3827
FUSE, BUSSMAN
—
—
FU33581
—
FUSE, 45AMP, CLASS G
—
—
FU-33040
—
WATER SUPPLY
S-CONTROL PARTS
C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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.
41
Parts List • Combitherm
ML
Boiler-Free Smoker Electric
PA R T D E S C R I P T I O N
6•10iN/SK 10•10iN/SK
7•14i/SK
DOOR PARTS:
DOOR, ARM (MARINE MODELS ONLY)
CT-22887
CT-22887
CT-22887
DOOR, ARM PLATE (MARINE MODELS ONLY)
CT-22885
CT-22885
CT-22885
DOOR BUSHING, ARM (MARINE MODELS)
CT-22886
CT-22886
CT-22886
DOOR, CLIP
LT-25080
LT-25080
LT-25080
DOOR DRAIN, OUTER
DA-25073
DA-25073
DA-25073
DOOR, GLASS, INNER (FOR DR-25143)
GL-25383
GL-25902
GL-25386
DOOR, GLASS, INNER (FOR DR-251640)
GL-25384
GL-25902
GL-25386
DOOR, GLASS, OUTER (FOR DR-25143)
GL-25154
GL-25901
GL-25158
DOOR, GLASS, OUTER (FOR DR-251640)
GL-25165
GL-25901
GL-25158
DOOR, HANDLE INSERT
HD-23084
HD-23084
HD-23084
DOOR HANDLE, RIGHT HAND
HD-2934
HD-2934
HD-2934
DOOR LATCH, INNER GUARD PLATE
LT-25394
LT-25394
LT-25394
DOOR LATCH, RIGHT HAND
LT-25058
LT-25058
LT-25058
DOOR LATCH INSET, RIGHT HAND
LT-25836
LT-25836
LT-25836
DOOR, LATCH MAGNET SWITCH
LT-3738
LT-3738
LT-3738
DOOR LATCH MOUNTING HARDWARE
SC-22768
SC-22768
SC-22768
DOOR, INNER BUMPER
BM-25072
BM-25072
BM-25072
DOOR, INNER BUMPER STOP
BM-25089
BM-25089
BM-25089
DOOR, FULL ASSEMBLY
5000439
5002486
5000282
DOOR, FULL ASSEMBLY (208V MODEL ONLY)
5000612
—
—
MA-25081
MA-25081
MA-25081
5000582
5000582
5000294
GASKET, DOOR
GS-25550
GS-26213
GS-23903
GASKET, DOOR, ADHESIVE
GS-23622
GS-23622
GS-23622
HINGE, ANCHOR
HG-25078
HG-25078
HG-25078
HINGE, INNER DOOR HINGE
HG-25111
HG-25111
HG-25111
HINGE, INNER DOOR TOP CORNER
HG-25390
HG-25390
HG-25390
HINGE, INNER DOOR BUTTON CORNER
HG-25391
HG-25391
HG-25391
HINGE, LIFT OFF WITH PIN
HG-2041
HG-2041
HG-2041
HINGE, LIFT OFF WITHOUT PIN
HG-2429
HG-2429
HG-2429
HINGE, LOWER PLATE
HG-25100
HG-25100
HG-25100
HINGE, LOWER DOOR RATCHET
HG-25101
HG-25101
HG-25101
DOOR, MAGNET
DRIP TRAY
#6002
PG.
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C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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 Smoker Electric
PA R T D E S C R I P T I O N
6•10iN/SK 10•10iN/SK
7•14i/SK
DOOR PARTS (CONTD.):
HINGE, UPPER PLATE
HG-25099
HG-25099
HG-25099
HINGE, UPPER DOOR RATCHET
HG-25079
HG-25079
HG-25079
— SCREW, AXIS
SC-25102
SC-25102
SC-25102
— WASHER, COVERING
WS-25127
WS-25127
WS-25127
— WASHER, ECCENTRIC BLOCK
WS-25124
WS-25124
WS-25124
— WASHER, SCHMORR STYLE
WS-25478
WS-25478
WS-25478
— HINGE, TOP STOP
HG-25077
HG-25077
HG-25077
MOUNT, RELAY BOARD
5000277
5000277
5000277
PANEL, CONTROL
5000287
5000287
5000287
BOARD, DISPLAY CONTROL
BA-33732
BA-33732
BA-33732
— ADJUSTING ROCKER (COMPLETE)
KN-33734
KN-33734
KN-33734
— ADJUSTING ROCKER KNOB
KN-33735
KN-33735
KN-33735
— BUSHING, DISTANCE
BU-25094
BU-25094
BU-25094
— NUT, KNURLED M3
NU-25095
NU-25095
NU-25095
BOARD, LED CLOSED SYSTEM
BA-33733
BA-33733
BA-33733
BOARD, POWER SUPPLY (208V MODELS)
BA-33554
BA-33737
BA-33737
BOARD, POWER SUPPLY
BA-33554
BA-33554
BA-33554
BOARD, PROGRAM MODULE (DELUXE MODELS)
BA-33742
BA-33742
BA-33742
— CONNECTOR, X11/X12
CR-33743
CR-33743
CR-33743
BOARD, RELAY CONTROL
BA-33736
BA-33736
BA-33736
BUSHING, MOTOR SHAFT
BU-22213
BU-22213
BU-22213
— SM TO BM
CB-33750
CB-33750
CB-33750
— SMOKE HEATER, 208-240V
CB-3538
CB-3538
CB-3538
CONNECTOR, 9 POLES
TM-33774
TM-33774
TM-33774
CONNECTOR, 16 POLES
TM-33773
TM-33773
TM-33773
CONNECTOR, X11/X12 (COSTCO MODEL ONLY)
—
—
CR-33739
CONTACTORS, TYPE # DL4K-01, K-51/52/53
CN-3652
CN-3652
CN-3652
CONTACTORS, TYPE # DL7K-4H, K-1
CN-3654
CN-3654
CN-3654
CONTACTORS, TYPE # DL15K-00, K-41/42
CN-3731
CN-3731
CN-3731
CONVERSION WIRES
5003375
5003375
5003375
HINGE, UPPER PLATE MTG HARDWARE:
ELECTRICAL/ELECTRONIC PARTS:
CABLE, COMMUNICATION
C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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.
43
Parts List • Combitherm
ML
Boiler-Free Smoker Electric
PA R T D E S C R I P T I O N
6•10iN/SK 10•10iN/SK
7•14i/SK
ELECTRICAL/ELECTRONIC PARTS (CONTD.):
ELEMENT, HEATING, CONVECTION
EL-3854
EL-3761
EL-3761
— WASHERS, FLAT
WS-22294
WS-22294
WS-22294
— WASHERS, SPLIT LOCK
WS-22300
WS-22300
WS-22300
— HEX NUTS
NU-22286
NU-22286
NU-22286
— NUTS
NU-33062
NU-33062
NU-33062
EMI FILTERS, CONTACTOR (380-415V MODEL ONLY)
FI-33990
FI-33990
—
EMI FILTERS, SOLENOID (380-415V MODEL ONLY)
FI-33989
FI-33989
—
FAN, INTAKE, AUXILIARY DC4112NX
FA-3568
FA-3568
FA-3568
FAN, WHEEL
WH-33758
WH-33758
WH-33758
FUSE, SLOW-BLO 2AMP, 250V
FU-33184
FU-33184
FU-33184
FUSE, NEOZED 6.3AMP
FU-33452
FU-33452
FU-33452
— WITH DISCONNECT
FU-33756
FU-33756
FU-33756
— 380-415V, 3PH ONLY
FU-33451
—
—
—
FU-3772
FU-3772
FUSE, 15AMP CLASS G
FU-3775
FU-3775
FU-3775
FUSE, NEOZED 25AMP (380-415V 3PH ONLY)
FU-33449
—
—
FUSE HOLDER, 15AMP, 3POL, CLS G (208-240V 3PH ONLY)
FU-3842
FU-3842
FU-3842
FUSE HOLDER AND COVER, NEOZED (380-415V MODEL ONLY)
FU-33444
FU-33444
—
— ADAPTER RING, FUSE
FU-33448
FU-33448
—
— SUPPORT, FUSE
FU-33445
FU-33445
—
MOTOR CAPACITOR, 12MFD (208-240V, 1PH ONLY)
—
FA-33499
FA-33499
MOTOR CAPACITOR, 25MFD (208-240V, 1PH ONLY)
—
FA-33465
FA-33465
MOTOR, SUB ASSEMBLY (208-240V, 1PH/3PH)
5000465
5000465
5000465
— DETAIL SHAFT
5000276
5000276
5000276
MOTOR, SUB ASSEMBLY (380V, 3PH)
5001093
5000602
—
NUT, KNURLED M3
NU-25095
NU-25095
NU-25095
PANEL, CONTROL OVERLAY PROGRAM OPTIONS (DELUXE MODELS)
PE-25345
PE-25345
PE-25345
PANEL, CONTROL OVERLAY (STANDARD MODELS)
PE-25319
PE-25319
PE-25319
PANEL, CONTROL OVERLAY (DELUXE MODELS)
PE-25048
PE-25048
PE-25048
PANEL LOCK-DOWN SCREW
CL-24089
CL-24089
CL-24089
PROBE, MULTI-POINT CTC
PR-33746
PR-33746
PR-33746
PROBE, OVEN TEMPERATURE (1650mm WIRE LENGTH)
PR-33724
PR-33724
PR-33724
ELEMENT, HEATING, CONVECTION MNTG HARDWARE
FUSE HOLDER, DIN RAIL MOUNT
FUSE HOLDER, 15AMP CLASS G (1PH ONLY)
#6002
PG.
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C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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 Smoker Electric
PA R T D E S C R I P T I O N
6•10iN/SK 10•10iN/SK
7•14i/SK
ELECTRICAL/ELECTRONIC PARTS (CONTD.):
PROBE, STEAM BYPASS
PR-33751
PR-33751
PR-33751
PROBE SEAL, THERMOCOUPLE
SA-25061
SA-25061
SA-25061
RELAY, PANEL MOUNT
RL-33483
RL-33483
RL-33483
—
SW-33500
SW-33500
(3PH ONLY)
SW-33378
SW-33378
SW-33378
TERMINAL, GROUND, 4mm
TM-3781
TM-3781
TM-3781
TERMINAL, GROUND, 10mm
TM-3932
TM-3932
TM-3932
TERMINAL PARTITION, 4mm
TM-3783
TM-3783
TM-3783
TERMINAL PARTITION, 16mm
TM-3785
TM-3785
TM-3785
TERMINAL, PLUG
TM-3926
TM-3926
TM-3926
TERMINAL BLOCK X1
TM-33747
TM-33747
TM-33747
TERMINAL BLOCK X2
TM-33748
TM-33748
TM-33748
TERMINAL BLOCK X3
TM-33749
TM-33749
TM-33749
TERMINAL BLOCK X10-X11, 4mm
TM-3778
TM-3778
TM-3778
TERMINAL BLOCK X10, 16mm
TM-3779
TM-3779
TM-3779
— TERMINAL JUMPER BAR (2 POLE)
TM-33675
TM-33675
TM-33675
— TERMINAL JUMPER BAR (3 POLE)
TM-33106
TM-33106
TM-33106
— TERMINAL JUMPER BAR (4 POLE)
TM-3787
TM-3787
TM-3787
THERMOSTAT, HIGH LIMIT
TT-3750
TT-3750
TT-3750
VALVE, TRIPLE SOLENOID
VA-34045
VA-34045
VA-34045
—
—
VA-25481
5000585
5000585
5000585
BUSHING, MOTOR ASSEMBLY
BU-23894
BU-23894
BU-23894
BUSHING, SOCKET MEMBRANE, VENT
BU-22204
BU-22204
BU-22204
CHIP TRAY
5002674
5002674
5002674
— BRACKET
BT-25900
BT-25900
BT-25900
13412
13412
13412
HOSE, CLEAR FLEX
HO-22255
HO-22255
HO-22255
HOUSING, SEAL, O-RING
SA-25139
SA-25139
SA-25139
LEGS, 2" (51mm) ADJUSTABLE
LG-23907
LG-23907
LG-23907
LAMP, COVER
CV-23896
CV-23896
CV-23896
SWITCH, MOTOR PROTECTION
(208-240V, 1PH ONLY)
VALVE, SOLENOID (COSTCO MODEL ONLY)
MECHANICAL PARTS:
BOX, PRESSURE
HOLDER, CTC PROBE
C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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.
45
Parts List • Combitherm
ML
Boiler-Free Smoker Electric
PA R T D E S C R I P T I O N
6•10iN/SK 10•10iN/SK
7•14i/SK
MECHANICAL PARTS (CONTD.):
LIGHT BULB
LP-3686
LP-3686
LP-3686
LIGHT, GLASS COVER
LP-33413
LP-33413
LP-33413
LIGHT SEAL
SA-23934
SA-23934
SA-23934
LIGHT, SOCKET RECEPTACLE
RP-3986
RP-3986
RP-3986
PROBE PLUG ADAPTOR
PG-3826
PG-3826
PG-3826
PROBE PLUG SEAL
SA-22199
SA-22199
SA-22199
PROBE SEAL, INSERT
SA-22322
SA-22322
SA-22322
PROBE SEAL, CONE
SA-22321
SA-22321
SA-22321
PROBE SEAL, TOP
SA-22320
SA-22320
SA-22320
SCREW COVER, M6 NATURAL
SC-23936
SC-23936
SC-23936
— BOX, DISINTEGRATION
1001204
1001204
1001204
— TUBE, INJECTION
5000618
5000618
5000618
— TUBE, INJECTION (WW MODELS ONLY)
5003511
—
—
SHELVES
SH-2903
SH-2903
SH-22584
SIDERACKS
SR-22525
SR-22267
SR-23942
13607
13607
13607
CONDENSER TANK ASSEMBLY
5000608
5002774
5002790
CONDENSER TANK ASSEMBLY (208V MODELS ONLY)
5002774
—
—
CONDENSER TANK ASSEMBLY (WW MODELS ONLY)
5003510
—
—
CONDENSATE TANK COVER NUT
SC-24070
SC-24070
SC-24070
CONDENSATE TANK COVER SCREW
SC-23936
SC-23936
SC-23936
CONDENSER, INJECTION NOZZLE
5000284
5000284
5000284
CONDENSER, O-RING
SA-22212
SA-22212
SA-22212
CONDENSER, O-RING 8X2.5 EPDM
SA-23109
SA-23109
SA-23109
DRAIN, CAP
CP-23895
CP-23895
CP-23895
DRAIN SCREEN
DA-2943
DA-2943
DA-2943
SETUP, BOILERLESS
WASHER, CONICAL
PLUMBING PARTS:
#6002
PG.
46
C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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 Smoker Electric
PA R T D E S C R I P T I O N
6•10iN/SK 10•10iN/SK
7•14i/SK
PLUMBING PARTS (CONTD.):
FILL LINE ASSEMBLY
5002791
5002775
5002791
FILL LINE ASSEMBLY (208V MODELS ONLY)
5002775
—
—
PIPE, DRAIN EXTENSION
PP-26308
PP-26308
PP-26308
PIPE, DRAIN EXTENSION (380-450V, NON-NPE MODELS ONLY)
PP-25137
—
—
14442
14442
14442
— BRACKET
PB-23921
PB-23921
PB-23921
— HOSE, BALL VALVE
VA-22684
VA-22684
VA-22684
— VALVE, SPRAY
PB-23919
PB-23919
PB-23919
— HANDLE
PB-23920
PB-23920
PB-23920
— HOSE ASSEMBLY
PB-23922
PB-23922
PB-23922
HOSE, CONNECTOR ELBOW WITH SEAL
HO-22116
HO-22116
HO-22116
5000708
5000620
5000301
HOSE, PUMP
HO-25070
HO-25070
HO-25070
HOSE, RADIATOR
HO-22254
HO-22254
HO-22254
HOSE, STEAM BYPASS
HO-2957
HO-2957
HO-2957
PROBE, MEASURE WELD
5000283
5000283
5000283
SCREEN FILTER
FI-2946
FI-2946
FI-2946
SEALS, O-RING
SA-22209
SA-22209
SA-22209
SEALS, O-RING, GAS VALVE
SA-23691
SA-23691
SA-23691
VALVE, FLOW CONTROL
VA-25549
VA-25549
VA-25549
5000617
5000617
5000617
HAND SHOWER
— FULL ASSEMBLY
HOSE, MEASURING PIPE
WATER SUPPLY
C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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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47
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
Oven, Temp. Probe
PR-33724
#6002
PG.
48
Fan Motor Assembly
5000465
*except 380V
Contactor 50A
CN-3731
Contactor 25A
CN-3654
Contactor 20A
CN-3652
Terminals 16mm
TM-3779
Switch, Motor
Protection
SW-33500
Terminals 4mm
TM-3778
C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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
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 B O I L E R - F R E E 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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49
SERVICE VIEW • OVEN INTERIOR
Fan Wheel
WH-33838 - 6•05
WH-33758 - 6•10
Latch Dowel ONLY
LT-25836
Door Latch
LT-25058
#6002
PG.
50
Pin, Pivot, s/s
PI-23929 (2)
Direction Panel Assembly
5000694 - 6•05
5000586 - 6•10
Convection Element
EL-33573 - 6•05
EL-3854 - 6•10
Clip, lock CL-24089 (2)
Washer. lock WS-24090 (2)
Box, Disintegration
1001204
C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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
Injection Tube Weld
5000709 - 6•05
5000618 - 6•10
ORIGINAL EQUIPMENT LIMITED WARRANTY
COMBITHERM ®
Alto-Shaam, Inc. warrants to the original purchaser that any original part that is found to be defective in
material or workmanship will, at Alto-Shaam's option, subject to provisions hereinafter stated, be replaced with a
new or rebuilt part.
The labor warranty remains in effect one (1) year from installation or fifteen (15) months from the shipping
date, whichever occurs first. Alto-Shaam will bear normal labor charges performed during standard business
hours, and excluding overtime, holiday rates or any additional fees.
The parts warranty remains in effect for one (1) year from installation or fifteen (15) months from the shipping
date, whichever occurs first.
THIS WARRANTY DOES NOT APPLY TO:
1. Replacement of light bulbs.
2. Equipment damage caused by accident, shipping, improper installation or alteration.
3. Steam generator or steam generating system damage as a direct result of inadequate routine maintenance and
cleaning. Required maintenance and cleaning of steam generating equipment is the responsibility of the
owner/operator.
4. Equipment used under conditions of abuse, misuse, carelessness or abnormal conditions including, but not
limited to, equipment subjected to harsh or inappropriate chemicals including, but not limited to, compounds
containing chloride or quaternary salts, poor water quality, or equipment with missing or altered serial numbers.
5. Damage incurred as a direct result of poor water quality and/or surfaces affected by water quality. Water
quality and required maintenance of steam generating equipment is the responsibility of the owner/operator.
The installation and use of Alto-Shaam's CombiGuard ™ Water Filtration System is highly recommended.
ALTO-SHAAM COMBITHERM WATER QUALITY RECOMMENDATIONS
INLET WATER REQUIREMENTS
CONTAMINANT
WITHOUT
INLET WATER REQUIREMENTS
COMBIGUARD WATER FILTER
Free Chlorine
Less than 0.1 ppm (mg\L)
Hardness
Less than 3 gpg (52 ppm)
Chloride
Less than 30 ppm (mg\L)
pH
7.0 to 8.5
Alkalinity
Less than 50 ppm (mg\L)
Total Dissolved Solids ( TDS )
Less than 125
* COMBI - GUARD FILTER REPLACEMENT MUST BE MADE AT REQUIRED
WITH
COMBIGUARD WATER FILTER*
Less than 2.5 ppm (mg\L)
Up to 16 gpg (274 ppm)
Less than 150 ppm (mg\L)
7.0 to 9.0
Up to 150 ppm (mg\L)
Up to 500
INTERVALS .
6. Damage caused by use of any cleaning agent other than Alto-Shaam's Combitherm ® Oven Cleaner including,
but not limited to, damage due to chlorine or other harmful chemicals. Use of Alto-Shaam's Combitherm
Cleaner on Combitherm ovens is highly recommended.
7. Any losses or damage resulting from malfunction, including loss of product or consequential or incidental damages
of any kind.
8. 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.
This warranty is exclusive and is in lieu of all other warranties, expressed or implied, including the implied
warranties of merchantability and fitness for a particular purpose. In no event shall Alto-Shaam be liable for loss
of use, loss of revenue or profit, or loss of product, or for any indirect or consequential damages.
No person except an officer of Alto-Shaam, Inc. is authorized to modify this warranty or to incur on behalf of
Alto-Shaam any other obligation or liability in connection with Alto-Shaam equipment.
Alto-Shaam, Inc.
C O M B I T H E R M E L E C T R I C B O I L E R - F R E E 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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51
TRANSPORTATION DAMAGE AND CLAIMS
COMBITHERM ®
All Alto-Shaam equipment is sold F.O.B. shipping point, and when accepted by the
carrier, such shipments become the property of the consignee.
Should damage occur in shipment, it is a matter between the carrier and the consignee.
In such cases, the carrier is assumed to be responsible for the safe delivery of the
merchandise, unless negligence can be established on the part of the shipper.
1. Make an immediate inspection while the equipment is still in the truck or immediately after it is moved to the
receiving area. Do not wait until after the material is moved to a storage area.
2. Do not sign a delivery receipt or a freight bill until you have made a proper count and inspection of all
merchandise received.
3. Note all damage to packages directly on the carrier ’s delivery receipt.
4. Make certain the driver signs this receipt. If he refuses to sign, make a notation of this refusal on the receipt.
5. If the driver refuses to allow inspection, write the following on the delivery receipt:
Driver refuses to allow inspection of containers for visible damage.
6. Telephone the carrier ’s office immediately upon finding damage, and request an inspection. Mail a written
confirmation of the time, date, and the person called.
7. Save any packages and packing material for further inspection by the carrier.
8. Promptly file a written claim with the carrier and attach copies of all supporting paperwork.
We will continue our policy of assisting our customers in collecting claims which have been properly filed and
actively pursued. We cannot, however, file any damage claims for you, assume the responsibility of any claims, or
accept deductions in payment for such claims.
RECORD THE MODEL AND SERIAL NUMBER OF THE APPLIANCE
FOR EASY REFERENCE. ALWAYS REFER TO BOTH MODEL AND SERIAL NUMBER
IN ANY CONTACT WITH ALTO-SHAAM REGARDING THIS APPLIANCE.
Model: ____________________________________________________
Serial Number: _____________________________________________
Date Installed: ______________________________________________
Voltage: ___________________________________________________
Purchased From:____________________________________________
___________________________________________________
___________________________________________________
W164 N9221 Water Str eet
PHONE:
●
P. O . B o x 4 5 0
262.251.3800 • 800.558-8744
●
USA/CANADA
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.
Menomonee Falls, Wisconsin 53052-0450
●
U.S.A.
FAX: 262.251.7067 • 800.329.8744 U.S.A.
WEBSITE: www.alto-shaam.com
ONLY
PRINTED IN U.S.A.
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