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General| Category | Oven |
|---|---|
| Manufacturer | Alto-Shaam |
| Type | Combination Oven |
| Control | Touchscreen |
| Construction | Stainless steel |
| Cooking Modes | Steam, Convection, Combination |
| Power Supply | Varies by model (typically 208V or 240V) |
| Warranty | Varies |
| Series | Combitouch Series |
| Control Interface | Touchscreen with icon-driven interface |
Simple, touch-based interface for commanding all oven functions, offering easy operation.
Graphic interface overcomes language barriers with logical, step-by-step procedures for user guidance.
Access up to 250 recipes identified by uploaded pictures; includes over 100 pre-programmed recipes.
Features like HACCP, Gold-n-Brown, multi-shelf timers, and on-board diagnostics enhance usability.
Uses a water barrier for efficient steam saturation and quick-steaming above 212°F.
The first screen upon powering on, allowing quick access to cooking processes and personalization.
Lists core functions like Cleaning, Download/Upload, Settings, and Service Mode.
Screen for managing recipes and photos via USB, including download, upload, and delete functions.
Configure temperature scale (F/C) and timer display format (HH:MM:SS or HH:MM).
Set number of shelves for multi-shelf timer and choose recipe display (text/image).
Adjust sound, brightness, lock recipes, set date/time, manage HACCP data, update software.
Explains the Power ON/OFF keys and the primary cooking modes: Steam, Combination, Convection, Retherm.
Details the Temperature, Time, Core Temperature, Preheat, Cool Down, and Start/Stop icons.
Describes Reduced Power, Gold-N-Brown, and optional Smoking Mode icons.
Explains Fan Speed, Return to Menu, Cleaning Mode, Add/Find Recipe icons.
Covers Multi-shelf Timer, Steam Injection, and Delta-T Core Temperature icons.
Notes on automatic steam venting, using authorized cleaners, and observing all safety precautions.
Warnings about steam burns, hot surfaces, and handling hot liquids.
Cautions against flooding the unit, using unauthorized agents, and handling hot components.
How to change displayed temperature settings for automatic, quick, or low-temperature steaming.
Instructions for setting cooking time or continuous operation mode.
Guide to using the probe for internal product temperature cooking.
How to begin cooking and how to stop the program at any time.
Tips on steaming single/multiple products, pan suitability, and separating vegetables.
Guidance on using high temp for hearty vegetables and approximate time savings.
Advice for steaming delicate foods like seafood and preventing skin issues on sausages.
How to use the probe to set and monitor internal product temperature.
Instructions for adjusting cooking temperature and time parameters.
How to add steam during cooking and stop the program.
Explains automatic steam, flavor retention, door opening, and efficiency for baking/roasting.
Discusses reducing temperatures compared to conventional methods and achieving browning.
Tips on pan depth for even cooking and achieving even browning without turning pans.
Guide for using the probe to set and monitor internal product temperature.
Instructions for adjusting cooking temperature and time parameters.
How to add steam during cooking and stop the program.
Discusses using Convection for short cooking times, high moisture products, or surface browning.
Advice on achieving heavier browning, managing weight loss, and preheating for baking.
Instructions for using the probe to set and monitor internal product temperature.
Guide to adjusting cooking temperature and time parameters.
How to add steam during cooking and stop the program.
Considers product density, thickness, quantity, and arrangement for effective reheating.
Process for reheating single plates from refrigerated to serving temperature.
Guidance for high-volume reheating and vacuum-packed frozen foods.
How to use the probe to cook by internal product temperature in conjunction with other modes.
Instructions for calibrating the Combitherm oven to use a sous-vide probe.
How to use the Delta-T mode, which adjusts oven temperature based on internal product temperature.
How to engage the preheating function to bring the oven to a set temperature.
Explanation of the browning function for adding color and texture to products.
How to use the cool-down feature to accelerate oven temperature reduction.
How to use reduced fan speed for delicate products and reduced power for energy saving.
Instructions for setting multiple shelf timers and manually injecting steam.
Steps for preparing and loading wood chips into the smoker container.
Advice on achieving desired smoke flavor and keeping the door closed during smoking.
How to select Convection or Combination mode and set temperature/time.
Steps to activate the SMOKING icon and start the cooking process.
Navigating through Main Menu, Cooking Mode, and Recipe Menu to find recipes.
Overview of editing, moving, deleting, and confirming recipes.
Information on downloading and using Windows-based software for recipe management.
Steps for adding or editing recipes directly on the oven's touchscreen.
Steps for downloading collected HACCP data to a USB flash drive.
Explanation of the created folder structure and text file content for downloaded HACCP data.
Overview of the four cleaning levels: rinse, light, normal, and heavy-duty.
Instructions for using CombiClean tablets or spray cleaner, including quantity and precautions.
Warning that the oven must cool down before cleaning if it is too hot.
Daily cleaning recommendations for the door gasket and hinges to prolong life.
Procedures for keeping drain screens clear and using authorized oven cleaner only.
Daily cleaning of probes and roll-in carts for optimal performance.
Recommendations for safe cleaning agents and materials for stainless steel surfaces.
Safety precautions and first aid for using Combiclean tablets or spray cleaner.
Explanation of the automatic daily flush function for the steam generator.
Steps for using ScaleFree to remove lime-scale and mineral build-up from the steam generator.
Instructions for counter-top and floor-standing boiler models, including draining and filling.
How to operate the oven with limited functionality when an error code appears.
Table listing error codes, display messages, model compatibility, and operational modes.
Explains errors E01-E04 and E11 related to boiler, temperature, and fan motors.
Explains errors E13-E27 related to probes, condenser, and boiler elements.
Explains errors E34, E36, E51, E53-E55 related to steam generator, fans, and vent.
Explains errors E57, E93-E101 related to water flow, communication, and software.
Lists motor control errors like Undervoltage, Overvoltage, Overcurrent, Short-circuit, Power on, and Watchdog.
