Alto Shaam Microwave Oven 714ES User Manual

Combitherm®

Combination Oven/Steamer

COmbiTOuCh®

SerieS

CombiOven

7.14es CombiTouch

and CombiSmoker®

STep by STep

COOking guide and

OperaTiOn manual

7.14esG CombiTouch

W164 N9221 Water Street • P.O. Box 450 • Menomonee Falls, Wisconsin 53052-0450 USA

PhOne: 262.251.3800 • 800.558.8744 USA/CANADA FAX: 262.251.7067 • 800.329.8744 U.S.A. ONLY

www.alto-shaam.com

MN-29249 • 11/11

p r i n t e d i n u .s .a .

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inTrOduCTiOn

COmBITOUCh^®CONTROL

Standard HACCP - The Combitherm with CombiTouch

includes a standard downloadable HACCP function.

The Combitherm CombiTouch control features a simple,

graphics-based control panel that commands all the

oven functions. Access up to 250 of your recipes that

are identiﬁed by your own uploaded pictures. Manual

cooking by time and temperature also are easily done with

the CombiTouch control.

Six levels of Gold-n-Brown™ - Six precise and consistent

browning levels are available with the CombiTouch. The

exclusive Gold-n-Brown feature gives the operator the

ability to achieve the ideal cooking environment for the

ideal ﬁnish.

Intuitive interface - The Alto-Shaam CombiTouch offers

a simple interface that commands

Superior baking - The new two-speed reversing fan

provides excellent and consistent

baking results. A moisture

all of the Combitherm’s cooking

STEAm mODE

functions. As the name implies, it

is fully operable by touch.

injection feature provides perfect

sheen and crust on breads and

pastry items.

Graphic controls - The highly

visual graphic-based control

overcomes language barriers while

the simple, logical procedures

ensure that correct steps are

followed every time.

Multi-shelf timers - Track cooking

COmBINATION mODE

time of either 7 or 10 different food

items (depending on oven size)

in the same oven with multi-shelf

timers. Time is tracked in minutes

and seconds.

CONVECTION mODE

REThERm mODE

An excellent memory - Access

up to 250 of your recipes that are

identiﬁed by your own uploaded

pictures. The Combitherm

On-board diagnostics - The

CombiTouch system includes

on-board diagnostic functionality

with results displayed right on the

touch screen.

with CombiTouch also comes

standard with more than 100 pre-

programmed recipes and photos,

covering most commonly prepared food items.

Reduced energy setting - CombiTouch features

an interactive control display with reduced energy setting.

Powerful tool - The CombiTouch control plays an important part in our continuous improvement process. New features

and abilities can be uploaded to your oven as they become available. Simply call our Service Department for assistance.

ECOSmART^®TEChNOLOGy

The Ecosmart design displaces the air within the

cooking compartment and achieves a higher level

of steam saturation that offers quick-steaming at

temperatures above 212°F (100°C).

The Alto-Shaam CombiTouch

Combitherm combination oven/steamer

employs Ecosmart operating efficiencies

in the design and application of all

operating and programming functions.

This guide is provided as an operational aid with

step-by-step instructions of the basic functions of

the Combitherm oven, along with the many other

additional features of the control.

Ecosmart operational characteristics include the use

of a water barrier to close the oven compartment to

the outside air. While maintaining a non-pressurized

atmosphere, the primary purpose of the Ecosmart

system is to prevent the steam and heat generated

within the oven compartment from freely escaping

to the outside.

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OPERATING INSTRUCTIONS

START-UP PROCEDURES

When the oven is powered on, the CombiTouch screen

illuminates. “Loading” indicates that the software is

booting up. The screen will also indicate what level of

progress has been made as the software becomes fully

operational. (see illustrations 1 & 2 at left)

Illustration 1

Illustration 2

If, for any reason, the oven is turned off or loses power

during this start-up process, the operator will be

prompted to calibrate the CombiTouch screen when the

oven is next powered up. (see illustration 3 at left)

Return to Recipe Menu - Press the red arrow if the

CombiTouch screen does not need to be calibrated.

Begin Calibration Process - Press the green

check mark if the CombiTouch screen does need to be

calibrated. The screen will switch to a grey background.

(see illustration 4 at left) A crosshairs icon will appear.

The operator should touch the center intersection.

This prompt and required action will be repeated

several times in different areas of the touchscreen.

When complete, the operator will be returned to the

recipe menu.

Illustration 3

Illustration 4

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OPERATING INSTRUCTIONS

CONTROL PANEL IDENTIFICATION

RECIPE mENU

When the oven is powered on, the Recipe Menu is the

ﬁrst screen you will see. This allows quick access to

begin the cooking process. As a ﬁrst time user, you

may want to personalize your CombiOven to reﬂect the

settings you are most comfortable with.

Return to Previous Screen - Press the red arrow to

access the Main Menu screen.

Cleaning Mode

Four (4) cleaning levels are available: rinse, light,

normal, and heavy-duty cleaning.

Download/Upload Files

Download all preprogrammed recipes (factory default

and user-programmed) and photos to a USB memory

stick. See below for more information.

mAIN mENU

SCREEN

Settings and HACCP Access

Change factory default settings. See next page for

more information.

1 CLEANING mODE

2 DOwNLOAD/UPLOAD FILES

3 SETTINGS

Service Mode (password protected)

This mode is only available to qualiﬁed

service technicians.

4 SERVICE mODE

(PASSwORD PROTECTED)

Download Recipes

UPLOAD/DOwNLOAD SCREEN

Copy all recipes from USB memory stick

to oven. This will replace and overwrite

existing recipes.

Upload Recipes

Copy all recipes from oven to USB memory stick.

1 DOwNLOAD RECIPES

2 UPLOAD

RECIPES

3 ADD ALL RECIPES

Add All Recipes

4 DELETE PhOTOS

Copy all recipes from USB memory stick to the

oven. This will add the recipes to the beginning

of the existing recipe list.

Delete Photos on Oven

Delete speciﬁc photo ﬁles used in the

programmed recipes on oven

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OPERATING INSTRUCTIONS

CONTROL PANEL IDENTIFICATION

SETTINGS SCREEN

1 FAhRENhEIT OR CELSIUS

2 TImER FORmAT

4 DEFAULT mEmO

3 NUmBER OF ShELVES FOR

mULTI-ShELF TImER

5 DISPLAy SETTINGS

6 RETURN TO PREVIOUS SCREEN

7 FORwARD TO NEXT SCREEN

Fahrenheit or Celsius Function - Choose

temperature format. (see notes on page 7)

Sound/Alarm Settings - Change alarm sounds

and volume.

Timer Format - Display time as

Touchscreen Brightness - Adjust brightness

hOuRs:MinuTes:seCOnDs or hOuRs:MinuTes.

of Touchscreen.

Multi-shelf Timer Number of Shelves -

Choose the default number shelves in the oven to be

used by the multi-shelf timer.

10.

11.

12.

13.

Lock/Unlock Recipes - Password protect

preprogrammed recipes.

Set/Change Date & Time - Set or change oven

Default Memo - Left icon reverts time/

temperature setting to factory defaults when switching

modes. Right icon allows you to keep the last user

setting.

time and date settings.

HACCP Data - Review data collected or

download data to a USB drive.

Keyboard Letter Choice - Set or change keyboard

letters to English or Russian. After the change has been

made, the oven must be turned off. Allow the oven to

completely shut down before turning the oven back on

again. and then

Display Settings - Choose to display text or

image assigned to a recipe.

Return to Previous Screen - Return to previous

screen when ﬁnished adjusting settings.

Forward to Next Screen - Advance to next screen to

14.

Update Software - Update control software with

review additional settings.

data loaded onto a USB drive.

8 SOUND SETTINGS

9 TOUCh SCREEN BRIGhTNESS

11 SET/ChANGE DATE & TImE

10 LOCk/UNLOCk RECIPES

13 SET/ChANGE kEyBOARD LETTERS

12 hACCP DATA

14 UPDATE SOFTwARE

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OPERATING INSTRUCTIONS

CONTROL PANEL IDENTIFICATION

2 POwER OFF kEy

1 POwER ON kEy

5 CONVECTION mODE

6 REThERm mODE

3 STEAm mODE

4 COmBINATION mODE

7 TEmPERATURE

8 TImE

12 START/STOP ICON

9 CORE TEmPERATURE

11 COOL DOwN

14 GOLD-N-BROwN mODE

10 PREhEAT

15 SmOkING mODE (OPTIONAL)

13 REDUCED POwER mODE

23 DELTA-T (ONLy VISIBLE

16 FAN SPEED

IN CERTAIN mODES)

22 mULTI-ShELF TImER

17 GO TO PREVIOUS SCREEN

20 FIND RECIPE

18 CLEANING mODE

19 ADD RECIPE

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OPERATING INSTRUCTIONS

CONTROL PANEL IDENTIFICATION

mAIN mENU ICONS

11.

Cool Down Mode

Lowers temperature of the oven cavity at an

accelerated pace to temperature set by user.

Power ON key

Activates power to the oven and automatically ﬁlls the

steam generator equipped models with water that will

heat to a stand-by mode temperature of 188°F (77°C).

12.

Start/Stop

Initiates all cooking mode functions and programmed

procedures stored in memory. Stops an activated

cooking mode or programmed procedure currently

in progress.

Power OFF key

Press once to initiate power shut down sequence to the

oven. Note: Oven will not shut down during a cooking

cycle. You may need to press harder due to the material

thickness. Firmly press and hold the OFF key for 10

seconds to power down the oven ONLY IF the control

has locked and is unresponsive.

AUXILIARy FUNCTION ICONS

13.

Reduced Power Mode

Used to reduce kitchen power peaks and

energy consumption.

Steam Mode

14.

The oven will operate in the steam mode at a

temperature range of 85°F to 250°F (30°C to 121°C).

• Automatic steaming at 212°F (100°C) factory-set

default.

Gold-N-Brown Mode

This indicator will illuminate when the browning

function is set by the operator in a timed or

programmed cooking cycle in any mode. Level 1

provides least amount of browning, level 6 the most.

• Quick steaming between 213°F and 250°F (101°C

and 121°C).

• Low temperature steaming between 85°F and 211°F

(29°C and 99°C).

15.

16.

Smoking Mode (optional)

This indicator will illuminate when the smoking

function is set by the operator in a timer, probe or

programmed cooking cycle in either convection mode

or combination mode.

Combination Mode

Selection key for cooking with a combination of steam

and convection heat. Can be set between 212°F to 485°F

(100°C and 252°C).

Fan Speed

This indicator will illuminate whenever the operator

sets a reduced fan speed to protect products affected

by high-velocity air movement.

Convection Mode

Selection key for convection cooking without steam at a

temperature range of 85°F to 485°F (29°C to 252°C).

17.

18.

Return to Previous Menu

Retherm Mode

Cleaning Mode

Four (4) cleaning levels are available: rinse, light,

normal, and heavy-duty cleaning.

Food rethermalization or reheating mode will operate

with automatic steam injection at a temperature range

of 245°F to 320°F (120°C to 160°C).

19.

Add Recipe

Used to create, change, duplicate, and delete

programmed menus.

Temperature

Used to set the required cooking temperature, to recall

the set cooking temperature, or to check the actual oven

temperature.

20.

21.

Find Recipe

Access a menu list of all stored cooking programs.

Time

Multi-shelf Timer

Use separate timers for one or more shelves in the

oven compartment (only visible in time mode).

Used to set the required cooking time or recall the set

cooking time.

Core Temperature

22.

23.

Steam Injection (not shown on illustration)

Press to add moisture in any cooking mode. Steam will

inject into the cavity as long as the icon is touched.

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.

Delta-T Core Temperature (only visible in certain

modes) Cook by probe. Mode automatically adjusts

cooking temperature in proportion to the internal

temperature of the product.

10.

Preheat Mode

Preheats the oven cavity to a temperature set by user.

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OPERATING INSTRUCTIONS

COmBITOUCh FACTORy DEFAULT SETTINGS

COOkING mODE

Steam

OVEN TEmPERATURE

CORE TEmPERATURE

COOkING TImE

212°F

(100°C)

160°F

(70°C)

25 minutes

350°F

(175C)

160°F

(70°C)

Combination Steam

Convection

70 minutes

30 minutes

5 minutes

350°F

(175°C)

160°F

(70°C)

275°F

(135°C)

160°F

(70°C)

Retherm

ChANGE ThE TEmPERATURE SCALE

Press Oven Power switch ON.

The Recipe Menu screen will load.

Press the red arrow key to access the Main Menu screen.

Press the Settings key.

Press Fahrenheit or Celsius key.

Choose temperature format you prefer.

Press the red arrow key to access the Main Menu screen.

Press Oven Power switch OFF.

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OPERATING INSTRUCTIONS

ImPORTANT SAFETy PRECAUTIONS

NOTE: Automatic steam venting is a standard safety

feature built into all Combitherm oven models.

This feature vents all steam from the oven

NOTE: Use authorized combitherm oven cleaner only.

unauthorized cleaning agents may discolor or

harm interior surfaces of the oven. Read and

understand label and material safety data sheet

before using the oven cleaner.

compartment immediately before cooking time

expires or set probe temperature is reached.

This function is provided in all programmed

and timed production when operating in any

Steam, Combination, Convection, and Retherm

cooking mode. Automatic steam venting does

not function if the oven door is opened before

time expires or when the oven has been set to

continuous operation.

FOR OPERATOR SAFETy

NOTE AND OBSERVE ALL SAFETy PRECAUTIONS

LOCATED ThROUGhOUT ThIS GUIDE

DANGER

AT NO TIME SHOULD THE INTERIOR

OR EXTERIOR BE STEAM CLEANED,

HOSED DOWN, OR FLOODED WITH

WATER OR LIQUID SOLUTION OF

ANY KIND. DO NOT USE WATER JET

TO CLEAN.

hOT STEAm CAUSES BURNS

ROTATE ThE DOOR hANDLE TO ThE FIRST OPEN

ROTATION POSITION ONLy. wAIT UNTIL ThE

STEAm IS VENTED BEFORE FULLy OPENING ThE

DOOR.

SEVERE DAMAGE OR

ELECTRICAL HAZARD

COULD RESULT.

WARRANTY BECOMES VOID IF

APPLIANCE IS FLOODED

CAUTION

DO NOT USE THE ATTACHED HAND-HELD

HOSE TO SPRAY ANYTHING OTHER THAN

THE INTERIOR OF THE COMBITHERM OVEN

COMPARTMENT.

METAL PARTS OF THIS EQUIPMENT

BECOME EXTREMELY HOT WHEN

IN OPERATION. TO AVOID BURNS,

ALWAYS USE HAND PROTECTION

WHEN OPERATING THIS APPLIANCE.

DO NOT USE THE SPRAY HOSE ON

THE SURFACE OF A HOT COOKING

COMPARTMENT. ALLOW THE OVEN TO COOL

TO A MINIMUM OF 150°F (66°C).

DO NOT HANDLE PANS CONTAINING LIQUID

OR SEMILIQUID PRODUCTS POSITIONED

ABOVE THE EYE LEVEL OF THE OPERATOR.

SUCH PRODUCTS CAN SCALD AND CAUSE

SERIOUS INJURY.

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OPERATING INSTRUCTIONS

STEAm mODE

The Steam mode provides the operator with the ability

The previously set core temperature or oven control

default setting will appear highlighted within the oven

display. Touch the displayed core temperature. The

internal product core temperature will appear at the top

of the temperature selection window. Type in desired

internal product core temperature or use up and down

arrows to adjust temperature. When ﬁnished, touch the

to steam, poach, or blanch. This mode will automatically

steam at the boiling point of water; quick-steam above the

boiling point for faster cooking results; or low temperature

steam, below the boiling point, for more delicate products

such as pâté, mousse, seafood, or custard.

green check mark key

to conﬁrm change.

PRESS ON BUTTON TO POWER OvEN ON.

PRess The sTeAM MODe iCOn.

Attach removable probe before activating core

temperature function, and insert into product.

PRESS THE GREEN START ARROW ICON TO

BeGin COOKinG in sTeAM MODe.

PRess The sTART iCOn TO sTeAM AT The

DISPLAYED SETTINGS.

• The cavity set-temperature will appear in the display.

TO CHANGE THE DISPLAYED SETTINGS:

• if cooking by probe, the actual internal product

TOuCh The DisPLAyeD TeMPeRATuRe.

temperature will appear next to the

icon during

operation. To change the set value for core temperature,

The cooking temperature will appear at the top of

the temperature selection window. Type in desired

temperature or use up and down arrows to adjust

temperature. When ﬁnished, touch the green check mark

press the temperature next to the

changes as required.

icon and make

When the cooking time has expired or the desired core

temperature has been reached, an alarm will sound

indicating the end of the operating mode.

key

to conﬁrm change.

• Automatic steaming 212°F (100°C)

• To stop the buzzer, press the red stop icon

the oven door.

or open

• Quick steaming 213°F to 250°F (101°C to 121°C)

• Low Temperature steaming 85°F to 211°F (29°C to 99°C)

TO COOK BY TIME:

TO sTOP COOKinG PROGRAM AT Any TiMe,

PRESS RED STOP ICON.

TOuCh The DisPLAyeD TiMe.

The cooking time will appear at the top the time selection

window. Type in desired time period or use up and down

arrows to adjust time. When ﬁnished, touch the green

check mark key to conﬁrm change.

Or, to set Continuous Operation mode, press the --:--

icon and

touch the green check mark key

to conﬁrm.

TO COOK BY PRODUCT CORE TEMPERATURE:

TOUCH THE PROBE ICON.

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OPERATING INSTRUCTIONS

STEAm mODE ChEF OPERATING TIPS

This mode will steam a full or partial load of a single

product, or multiple products without transfer of ﬂavors.

When steaming multiple products, however, individual

product cooking times must be taken into consideration.

The non-pressurized atmosphere of the Combitherm

also provides the ability to open the door during the

steam mode in order to monitor products more closely

throughout the steaming process.

STEAm

hIGh TEmP STEAmING

High temperature steaming is

LOw TEmP STEAm

Perforated, 2-1/2" deep pans (65mm)

are particularly suitable for use in

this program mode. These pans will

provide a shorter cooking time and

will prevent product over-cooking at

the bottom of the pan.

The low temperature steam mode

will function whenever the oven

compartment temperature is below

212°F (100°C).

suitable for hearty, root-type

vegetables such as potatoes, turnips,

carrots, and cabbage.

High temperature steaming

provides a cooking time which is

approximately 10-percent shorter

than the regular steam mode

temperature of 212°F (100°C).

It will take longer to steam products

using the low temperature

steam mode.

Separate ice-encrusted vegetables

before steaming to ensure

even cooking.

Steaming sausages in low

temperature steam prevents cracked

or peeling skins.

A variety of products can be steamed

at the same time but attention must

be paid to the different cooking times

required for each food product.

Set the steam cooking temperature

between 221°F (105°C) and 230°F

(110°C) for small loads and between

230°F (110°C) and 250°F (121°C) for

full loads.

Use low temperature steam for

delicate foods such as shrimp, ﬁsh,

seafood, and crème caramel.

For best results, low temperature

steam all delicate food items at a

temperature of 210°F (99°C)

or below.

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OPERATING INSTRUCTIONS

COmBINATION mODE

The Combination mode will prove to be the most versatile

TO COOK BY PRODUCT CORE TEMPERATURE:

and widely used mode the Combitherm oven has to offer.

It will produce the best possible results on the widest

variety of products — all within the shortest period of

time. The unique control function of this mode enables

the operator to roast or bake with a combination of steam

and convection heat. In addition to shorter cooking times,

this combination of steam and heat offers less product

shrinkage and more moisture retention than obtained in a

standard convection oven.

TOUCH THE PROBE ICON.

The previously set core temperature or oven control

default setting will appear highlighted within the oven

display. Touch the displayed core temperature. The

internal product core temperature will appear at the top

of the temperature selection window. Type in desired

internal product core temperature or use up and down

arrows to adjust temperature. When ﬁnished, touch the

green check mark key

to conﬁrm change.

Attach removable probe before activating core

temperature function, and insert into product.

PRESS ON BUTTON TO POWER OvEN ON.

PRESS The COMBinATiOn MODe iCOn.

PRESS THE GREEN START ARROW ICON TO

The last set values or oven control default setting for

temperature and time will appear in the display.

BeGin COOKinG in COMBinATiOn MODe.

• The temperature and remaining cooking time will

appear in the display.

PRESS THE START ICON TO COOk AT THE

DISPLAYED SETTINGS.

• if cooking by probe, the actual internal product

temperature will appear next to the

icon during

operation. To change the set value for core temperature,

TO CHANGE THE DISPLAYED SETTINGS:

press the temperature next to the

changes as required.

icon and make

TOuCh The DisPLAyeD TeMPeRATuRe.

The cooking temperature will appear at the top of

the temperature selection window. Type in desired

temperature or use up and down arrows to adjust

temperature. When ﬁnished, touch the green check mark

PRess FOR sTeAM injeCTiOn AT Any TiMe

DURING COOkING. Steam will inject into the

cavity as long as the icon is touched.

key

to conﬁrm change.

When the cooking time has expired or the operator set

internal temperature has been reached, an alarm will

sound indicating the end of the operating mode.

• Cooking temperature range: 212 to 485 °F (100 to 252°C)

TO COOK BY TIME:

• To stop the buzzer, press the red stop icon

or open

TOuCh The DisPLAyeD TiMe.

the oven door.

The cooking time will appear at the top the time selection

window. Type in desired time period or use up and down

arrows to adjust time. When ﬁnished, touch the green

TO sTOP COOKinG PROGRAM AT Any TiMe,

PRESS RED STOP ICON.

check mark key

to conﬁrm change.

Or, to set Continuous Operation mode, press the --:-- icon

and touch the green check mark key to conﬁrm.

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OPERATING INSTRUCTIONS

COmBINATION mODE ChEF OPERATING TIPS

The Combination mode injects the optimum amount of

steam automatically. There is no need to select moisture

levels. Foods do not dry out. Flavors are retained with no

transfer of ﬂavors when mixing product loads.

Food browning in the Combitherm begins at a cooking

temperature of approximately 250°F (120°C).

A higher cooking temperature results in heavier browning

but also results in greater product weight loss. To achieve

additional browning use the Moisture Vent Key or set

Gold-n-Brown into the product procedure. Gold-n-Brown

is particularly useful for adding color to high moisture

products such as chicken and other poultry items or

for additional browning of full loads and other

moist products.

Due to automatic steam adjustment, the door can be

opened at any time during a cooking operation. Be

certain to observe the safety warning when opening the

oven door.

The Combination mode is particularly efﬁcient when

used for baking, broiling, grilling, stewing, braising,

and roasting.

The Combination mode provides even browning without

the necessity to turn the pans.

When using the Combination mode, cooking temperatures

can be reduced 10- to 20-percent below the temperatures

used for conventional cooking methods.

For more even cooking, do not cook in pans deeper than

4" (100mm).

Cooking time will be reduced approximately 40-percent

when cooking at the same temperature used for

convection oven cooking and up to 50- to 60-percent less

time when cooking at the same temperature used for a

conventional oven.

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OPERATING INSTRUCTIONS

CONVECTION mODE

The Convection mode operates with hot circulated air

TO COOK BY PRODUCT CORE TEMPERATURE:

within a temperature range of 85° to 485°F (29 to 252°C).

For many applications, better results may be

achieved with the Combination mode; therefore, the

operator may want to consider using the Convection

mode on a more limited basis.

TOUCH THE PROBE ICON.

The previously set core temperature or oven control

default setting will appear highlighted within the oven

display. Touch the displayed core temperature. The

internal product core temperature will appear at the top

of the temperature selection window. Type in desired

internal product core temperature or use up and down

arrows to adjust temperature. When ﬁnished, touch the

PRESS ON BUTTON TO POWER OvEN ON.

PRESS The COnVeCTiOn MODe iCOn.

green check mark key

to conﬁrm change.

Attach removable probe before activating core

temperature function, and insert into product.

The last set values or oven control default setting for

temperature and time will appear in the display.

PRESS THE GREEN START ARROW ICON TO

BeGin COOKinG in COMBinATiOn MODe.

PRESS THE START ICON TO COOk AT THE

DISPLAYED SETTINGS.

• The temperature and remaining cooking time will

TO CHANGE THE DISPLAYED SETTINGS:

appear in the display.

TOuCh The DisPLAyeD TeMPeRATuRe.

• if cooking by probe, the actual internal product

temperature will appear next to the

operation. To change the set value for core temperature,

press the temperature next to the

changes as required.

icon during

The cooking temperature will appear at the top of

the temperature selection window. Type in desired

temperature or use up and down arrows to adjust

temperature. When ﬁnished, touch the green check mark

icon and make

key

to conﬁrm change.

PRess FOR sTeAM injeCTiOn AT Any TiMe

DURING COOkING. Steam will inject into the

cavity as long as the icon is touched.

• Cooking temperature range: 85 to 485 °F (29 to 252°C)

TO COOK BY TIME:

When the cooking time has expired or the operator set

internal temperature has been reached, an alarm will

sound indicating the end of the operating mode.

TOuCh The DisPLAyeD TiMe.

The cooking time will appear at the top the time selection

window. Type in desired time period or use up and down

arrows to adjust time. When ﬁnished, touch the green

• To stop the buzzer, press the red stop icon

or open

the oven door.

check mark key

to conﬁrm change.

Or, to set Continuous Operation mode, press the --:-- icon

TO sTOP COOKinG PROGRAM AT Any TiMe,

and touch the green check mark key to conﬁrm.

PRESS RED STOP ICON.

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OPERATING INSTRUCTIONS

CONVECTION mODE ChEF OPERATING TIPS

The Convection Mode can be used to roast or bake

products needing very short cooking times or for high

moisture products such as mufﬁns, cakes, and cookies, or

for browning the surface of the product.

For baking, preheat the Combitherm at a temperature of

325°F to 375°F (163°C to 191°C). Once preheated, reset the

temperature as required.

A higher cooking temperature results in heavier browning

but also results in greater product weight loss. To achieve

additional browning use the Moisture Vent Key or set the

Browning Feature into the product procedure.

The Convection mode works best with foods containing

little moisture or for very moist food which require a

dryer ﬁnished product.

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OPERATING INSTRUCTIONS

REThERm mODE

The Retherm mode operates with hot circulated air within

TO COOK BY PRODUCT CORE TEMPERATURE:

a temperature range of 245° to 320°F (120° to 160°C).

TOUCH THE PROBE ICON.

The previously set core temperature or oven control

default setting will appear highlighted within the oven

display. Touch the displayed core temperature. The

internal product core temperature will appear at the top

of the temperature selection window. Type in desired

internal product core temperature or use up and down

arrows to adjust temperature. When ﬁnished, touch the

PRESS ON BUTTON TO POWER OvEN ON.

PRESS The ReTheRM MODe iCOn.

The last set values or oven control default setting for

temperature and time will appear in the display.

green check mark key

to conﬁrm change.

Attach removable probe before activating core

temperature function, and insert into product.

PRESS THE START ICON TO COOk AT THE

DISPLAYED SETTINGS.

TO CHANGE THE DISPLAYED SETTINGS:

PRESS THE GREEN START ARROW ICON TO

BeGin COOKinG in COMBinATiOn MODe.

TOuCh The DisPLAyeD TeMPeRATuRe.

The cooking temperature will appear at the top of

the temperature selection window. Type in desired

temperature or use up and down arrows to adjust

temperature. When ﬁnished, touch the green check mark

• The temperature and remaining cooking time will

appear in the display.

• if cooking by probe, the actual internal product

temperature will appear next to the

icon during

key

to conﬁrm change.

operation. To change the set value for core temperature,

• Cooking temperature range: 245 to 320 °F (120 to 160°C)

press the temperature next to the

changes as required.

icon and make

TO COOK BY TIME:

TOuCh The DisPLAyeD TiMe.

PRess FOR sTeAM injeCTiOn AT Any TiMe

DURING COOkING. Steam will inject into the

cavity as long as the icon is touched.

The cooking time will appear at the top the time selection

window. Type in desired time period or use up and down

arrows to adjust time. When ﬁnished, touch the green

When the cooking time has expired or the operator set

internal temperature has been reached, an alarm will

sound indicating the end of the operating mode.

check mark key

to conﬁrm change.

Or, to set Continuous Operation mode, press the --:-- icon

and touch the green check mark key to conﬁrm.

• To stop the buzzer, press the red stop icon

or open

the oven door.

TO sTOP COOKinG PROGRAM AT Any TiMe,

PRESS RED STOP ICON.

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OPERATING INSTRUCTIONS

REThERm mODE ChEF OPERATING TIPS

Since plated meals consist of dissimilar products, there

are several important factors to consider in order to

produce the ﬁnest results. Product density (compactness),

thickness, quantity of product on each plate, and quantity

of plates all relate to the length of time necessary to

reheat. Again, experience is the best method to determine

reheating time. Once the time has been determined and

recorded for a speciﬁc meal, the results will be consistent

for future reheating times.

BANQUET REThERmALIZATION

Banquet rethermalization is designed for high volume, full

or partial load (multiple plate) reheating.

Plates are assembled in advance, covered, and refrigerated

or loaded on the roll-in cart and refrigerated. Preheat

the Combitherm oven at 275°F (135°C) for uncovered

plates or 300°F (150°C) for covered plates. Remove plates

or the roll-in cart from refrigeration, load in the oven

and set timer as required. Follow internal temperature

requirements for reheating and allow for override time.

Remove the plates or roll-in cart from the Combitherm.

hELPFUL hINTS FOR REhEATING

ON ThE PLATE

• ALL FOOD COMPOnenTs On The PLATe shOuLD

Be OF siMiLAR DensiTies.

Placing our thermal blanket cover over the roll-in cart

keeps food hot for 20 to 40 minutes, depending on the

type of food, retherm temperature, and environmental

factors. For longer holding times, roll the cart into the

CombiMate™ companion holding cabinet.

• ALL FOOD COMPOnenTs On The PLATe shOuLD

Be siMiLAR in ThiCKness.

• ARRAnGe ALL FOOD COMPOnenTs eVenLy On

THE PLATE.

REThERmALIZING PREFABRICATED AND

VACUUm-PACkED FROZEN FOODS

• AVOiD eXCessiVe OVeRLAPPinG OF PRODuCT.

For bulk product rethermalization, completely defrost

product bags in walk-in cooler. DO nOT ReMOVe

PRODuCT FROM The BAG. Load thawed bags in

preheated oven and rethermalize in the Low Temperature

Steam mode until the required internal temperature is

reached. Place rethermalized bags in a preheated

holding cabinet set at 140° to 165°F (60° to 74°C) until

ready for service.

• sAuCes MusT Be heATeD AnD ADDeD TO

PRODUCT AFTER REHEATING.

• A MiXeD VARieTy OF MeALs CAn Be ReheATeD

AT The sAMe TiMe.

à LA CARTE REThERmALIZATION

À la carte rethermalization is designed to take a single

plate from a refrigerated temperature to serving

temperature for immediate service. Plates are prepared

in advance, covered, and refrigerated. Preheat the

Combitherm oven. Remove plate from refrigeration and

place in the oven at 275°F (135°C) for an uncovered plate

or 300°F (150°C) for a covered plate. Plates with meat

components will take more time than plates containing

all vegetable components. Follow internal temperature

requirements for reheating and allow for override time.

After reheating, remove the plate from the oven, add any

sauces, garnish, and serve. This process can be repeated

as required.

For large volume on-the-plate regeneration, defrost

bags in walk-in cooler. Open bags and plate per menu

requirements in a (maximum) 55°F (13°C) refrigerated

room. Place on Alto-Shaam roll-in cart (trolley), and roll

into Combitherm oven preheated at 275°F (135°C).

Regenerate in the Convection mode for 3 to 5 minutes.

Switch to the Retherm mode for an additional 3 minutes

or more if required. Placing our thermal blanket cover

over the roll-in cart keeps food hot for 20 to 40 minutes,

depending on the type of food, retherm temperature, and

environmental factors. For longer holding times, roll the

cart into the CombiMate™ companion holding cabinet.

For the most efﬁcient continuous service, it is suggested

that the Combitherm oven be dedicated to the

rethermalization process during serving hours.

PLATE COVERS mUST BE USED FOR ON-ThE-PLATE REGENERATION.

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OPERATING INSTRUCTIONS

CORE TEmPERATURE PROBE mODE

As an alternative to timer operation, the Core

PRESS THE GREEN START ARROW ICON TO

BEGIN COOkING.

Temperature Probe mode can be used in conjunction

with any program mode to cook by sensing internal

product temperature using the included probe. For a more

accurate internal temperature, an optional, specialized,

Combitherm product probe senses temperature from four

strategic points and displays a temperature average.

• The actual internal product temperature will appear

next to the

icon during operation. To change the set

value for core temperature, press the temperature next

to the

icon and make changes as required.

PRESS ON BUTTON TO POWER OvEN ON.

PRess FOR sTeAM injeCTiOn AT Any TiMe

DURING COOkING. Steam will inject into the

cavity as long as the icon is touched.

ATTACh ReMOVABLe PROBe BeFORe ACTiVATinG

CORe TeMPeRATuRe FunCTiOn, AnD inseRT

INTO PRODUCT.

When the operator-set internal temperature has been

reached, an alarm will sound indicating the end of the

operating mode.

The probe must be inserted so that the tip is positioned

in the center of the food mass. For liquid or semi-liquid

foods, suspend the probe in the center of the product and

secure the probe wire to the edge of the container.

• To stop the buzzer, press the red stop icon

or open

the oven door.

PRESS The ReQuiReD COOKinG MODe iCOn.

The last set values or oven control default setting for

temperature and time will appear in the display.

TO sTOP COOKinG PROGRAM AT Any TiMe,

PRESS RED STOP ICON.

NOTE: CALIBRATE ThE COmBITOUCh OVEN

TO USE A SOUS-VIDE PROBE

PRESS THE START ICON TO COOk AT THE

DISPLAYED SETTINGS, OR

With CombiTouch oven on, ﬁll a pitcher of ice

water and place inside the combi oven.

TOuCh The DisPLAyeD TeMPeRATuRe.

The cooking temperature will appear at the top of

the temperature selection window. Type in desired

temperature or use up and down arrows to adjust

temperature. When ﬁnished, touch the green check mark

Remove the original hanging probe from inside

the oven.

Snap sous-vide probe in place of the original

probe at top of oven and insert probe into the

pitcher of ice water.

key

to conﬁrm change.

Check the temperature by selecting the “probe”

button on the cooking mode menu.

TOUCH THE PROBE ICON.

The previously set core temperature or default setting

will appear highlighted within the oven display. Touch

the displayed core temperature. The internal product core

temperature will appear at the top of the temperature

selection window. Type in desired internal product

core temperature or use up and down arrows to adjust

temperature. When ﬁnished, touch the green check mark

Once the temperature reading is 35 degrees, press

the back arrow button in the lower left hand

corner of the screen to return to the home screen.

Press the “set-up Mode” button on the bottom left

hand corner of the screen.

key

to conﬁrm change.

Adjust the temperature control back 3 degrees

using the minus key, then press the back arrow to

return to the home screen.

The control has now been calibrated to use the

sous-vide probe.

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OPERATING INSTRUCTIONS

DELTA-T CORE TEmPERATURE COOkING mODE

This special program function cooks by internal product

temperature with the use of the probe. Unlike the

standard core temperature mode however, the Delta-T

oven temperature automatically increases in direct

proportion to the internal temperature of the product.

The Delta-T mode can be used with both convection

and combination modes, providing a more gentle method

of cooking. Browning occurs toward the end of the

cooking cycle.

PRESS THE DELTA-T ICON THAT APPEARS

IN THE LOWER LEFT CORNER OF THE

TOUCH SCREEN.

PRESS THE GREEN START ARROW ICON TO

BEGIN COOkING.

• The actual internal product temperature will appear

next to the

icon during operation. To change the set

value for core temperature, press the temperature next

to the

icon and make changes as required.

PRESS THE ON BUTTON TO POWER OvEN ON.

ATTACh ReMOVABLe PROBe BeFORe ACTiVATinG

CORe TeMPeRATuRe FunCTiOn, AnD inseRT

INTO PRODUCT.

PRess FOR sTeAM injeCTiOn AT Any TiMe

DURING COOkING. Each push of the icon will

release one pulse of steam.

The probe must be inserted so that the tip is positioned

in the center of the food mass. For liquid or semi-liquid

foods, suspend the probe in the center of the product and

secure the probe wire to the edge of the container.

When the operator-set internal temperature has been

reached, a buzzer will sound indicating the end of the

operating mode.

• To stop the buzzer, press the red stop icon

the oven door.

or open

PRESS The ReQuiReD COOKinG MODe iCOn.

The last set values or oven control default setting for

temperature and time will appear in the display.

TO sTOP COOKinG PROGRAM AT Any TiMe,

PRESS RED STOP ICON.

TOUCH THE PROBE ICON.

The previously set core temperature or default setting

will appear highlighted within the oven display. Touch

the displayed core temperature. The internal product core

temperature will appear at the top of the temperature

selection window. Type in desired internal product

core temperature or use up and down arrows to adjust

temperature. When ﬁnished, touch the green check mark

key

to conﬁrm change.

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OPERATING INSTRUCTIONS

AUXILIARy FUNCTIONS

All auxiliary functions can be engaged at any time during

any cooking mode and can be programmed into cooking

procedures. At the end of a cooking mode or program, the

oven automatically disengages all auxiliary functions.

PRESS THE GOLD-N-BROWN ICON.

Choose the desired

Gold-n-Brown level. (Level 1 provides least amount

of browning, level 6 the most.) After a level has been

selected, the previous screen will be displayed and the

Gold-n-Brown icon will be highlighted.

PREhEATING FEATURE

seLeCT DesiReD COOKinG MODe.

PRESS PREHEAT ICON.

PRESS THE GREEN START ARROW ICON TO

The preheat temperature will appear at the top of the

preheat temperature selection window. Type in desired

temperature or use up and down arrows to adjust

temperature. When ﬁnished, touch the green check mark

BEGIN COOkING.

The oven will engage the browning feature in the cooking

mode set by the operator. Gold-N-Brown can be used in

steam mode to reduce moisture.

key

to conﬁrm change.

When the preheat temperature has been reached, a

buzzer will sound indicating the end of the preheat

function. To stop the buzzer, press the red stop

icon . The preheat temperature will be maintained

if the stop icon is not pressed.

OVEN COOL DOwN FEATURE

The cool-down feature provides the operator with the

ability to lower the temperature of the oven compartment

at an accelerated pace. This function is useful when it is

necessary to immediately change from a high temperature

cooking function to a lower temperature function or to the

steam program. This function is also useful to help cool

the oven compartment in preparation for cleaning.

GOLD-N-BROwN FEATURE

The browning feature is an automatic function designed

to regulate humidity to provide additional color to

products as needed. This feature is particularly useful

for adding color to high moisture products such as

chicken and other poultry items, or for additional

browning of full loads and other moist products. In

addition, this feature may be used to add texture to

fried items such as french fries or breaded chicken.

Gold-n-Brown can be used in any cooking mode and

can be programmed into a cooking procedure.

CHEF OPERATING TIP

When using the cool-down feature in preparation

for cleaning, it is important to remember that the

temperature in the display indicates the air temperature

inside the oven compartment and not the interior

walls of the oven. Always allow the oven walls to

cool to a minimum of 140°F (60°C) before spraying the

compartment with oven cleaner.

PRESS COOL DOWN ICON.

Browning can be used for any product. Depending on the

type of product and product load, the browning feature

may also slightly increase the set cooking time in order to

fully complete the browning function. This is a standard

operating condition of this feature.

The cool down temperature will appear at the top of

the cool down temperature selection window. Type in

desired temperature between 50 and 200°F (10 and 93°C)

or use up and down arrows to adjust temperature. When

ﬁnished, touch the green check mark key

conﬁrm change.

seLeCT DesiReD COOKinG MODe.

ADjusT TeMPeRATuRe AnD TiMe seTTinGs.

OPEN OvEN DOOR.

A buzzer will sound indicating the end of the cool down

function. Press the red stop icon

door to stop the buzzer.

or open the oven

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OPERATING INSTRUCTIONS

AUXILIARy FUNCTIONS

REDUCED FAN SPEED

mULTI-ShELF TImER

The reduced fan speed function is useful for ﬂow-sensitive

products such as soufﬂés and meringues, or any products

affected by a high velocity of air movement.

The multi-shelf timer allows the operator to program

alarm times for the oven shelves. This can be one common

time for all shelves or individual times.

seLeCT DesiReD COOKinG MODe AnD seT

MODe FunCTiOns.

seT COOKinG MODe, TeMPeRATuRe AnD TiMe.

The time set by the user will be the default time for the

shelf timers.

PRESS FAN SPEED ICON.

The FAN SPEED icon toggles between 100% and 50%.

PRess The MuLTi-sheLF TiMeR iCOn.

ADjusT TiMe seTTinGs FOR eACh sheLF AnD

PRESS THE GREEN START ARROW ICON TO

BEGIN COOkING.

PRess GReen CheCK MARK Key

COnFiRM ChAnGe.

PRESS THE GREEN START ARROW ICON FOR

EACH INDIvIDUAL SHELF. The unit will immediately

start running in continuous operation mode.

REDUCED POwER

The reduced power function can be used to reduce kitchen

power peaks and energy consumption.

When time expires for a shelf, the time background will

turn red and an alarm will sound.

seLeCT DesiReD COOKinG MODe AnD seT

MODe FunCTiOns.

OPEN THE DOOR OR PRESS THE

RED STOP ICON

TO siLenCe ALARM. Remove food as appropriate.

PRESS REDUCED POWER ICON.

The REDUCED POWER icon will be highlighted.

STEAm INjECTION

PRESS THE GREEN START ARROW ICON TO

BEGIN COOkING.

Press to add moisture while in any cooking mode.

Steam will inject into the cavity as long as the icon

is touched.

The oven will operate with reduced power in whatever

cooking mode is set by the operator.

NOTE: Reduced power will result in

longer cooking times.

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OPERATING INSTRUCTIONS

CombiSmoker® ProCedureS

LOAD wOOD ChIPS.

• Measure one container full of dry wood chips.

• soak dry chips in water for 5 minutes.

• shake excess water off wood chips.

• Place moistened chips back into the container

and position the container securely on the two prongs

located on the interior back panel of the oven.

A full container of wood chips will produce smoke for an

approximate period of one to two hours depending on the

cooking temperature being used for the selected product.

The preprogrammed CombiTouch recipes have been

tested to ensure complete product smoke penetration and

full smoke ﬂavor.

AVAILABLE FROM ALTO-SHAAM

WOOD CHIPS

20 pound bulk packs

Apple WC-22543

ThE TOTAL wEIGhT OF

wOOD ChIP BULk PACkS

mAy VARy DUE TO hIGh

mOISTURE CONTENT

whEN PACkAGED.

ChEF OPERATING TIP

Products such as ribs that require heavier smoke

penetration to reach full smoke ﬂavor should remain in

the oven after cooking has been completed. Do not open

the oven door.

Hickory WC-2829

Cherry WC-22541

Sugar Maple WC-22545

set the oven in the Low Temperature steam Mode at 140°

to 160°F (60° to 71°C) and allow the product to remain in

the oven for a period of one hour.

If you would like assistance, you are invited to contact

an Alto-Shaam corporate chef for recommendations.

NOTE: Always keep the oven door closed whenever

operating the smoking function.

The CombiTouch CombiSmoker can be operated

without using the smoking function. After using the

oven as a smoker, however, it is necessary to clean the

oven in order to prevent a transfer of smoke ﬂavor to

non-smoked products. Cleaning instructions are provided

in this manual.

CAUTION

DO NOT OPEN THE OVEN DOOR DURING THE

SMOKING FUNCTION. The introduction of outside

air in the oven compartment may cause the wood

chips to ﬂame.

THE USE OF IMPROPER MATERIALS FOR

THE SMOKING FUNCTION COULD RESULT IN

DAMAGE, HAZARD, EQUIPMENT FAILURE,

OR COULD REDUCE THE OVERALL LIFE

OF THE OVEN.

DO NOT USE SAWDUST FOR SMOKING.

DO NOT USE WOOD CHIPS SMALLER

THAN THUMBNAIL SIZE.

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OPERATING INSTRUCTIONS

CombiSmoker^®ProCedureS

The ability to smoke product, hot or cold, is offered on

all boiler-free electric models and on all gas models.

The smoking function can be engaged in either the

Combination mode or the Convection mode of operation.

The smoking function cannot be operated when the oven

is operating in the steam mode or the retherm mode.

CAUTION

METAL PARTS OF THIS EQUIPMENT

BECOME EXTREMELY HOT WHEN

IN OPERATION. TO AVOID BURNS,

ALWAYS USE HAND PROTECTION

WHEN OPERATING THIS APPLIANCE.

seLeCT COnVeCTiOn OR COMBinATiOn

COOKinG MODe.

TO CHANGE THE TEMPERATURE:

TOuCh The DisPLAyeD TeMPeRATuRe.

Type desired temperature or use up and down arrows to

adjust temperature then touch the green check mark key

to conﬁrm.

TO COOK BY TIME:

TOuCh The DisPLAyeD TiMe.

The cooking time will appear at the top the time selection

window. Type in desired time period or use up and down

arrows to adjust time. When ﬁnished, touch the green

check mark key

to conﬁrm change.

Or, to set Continuous Operation mode, press the --:-- icon

and touch the green check mark key to conﬁrm.

TO ACTIVATE CombiSmoke:

Press the sMOKinG icon. The icon will be

highlighted on the screen.

PRESS THE GREEN START ARROW ICON TO

BEGIN COOkING.

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OPERATING INSTRUCTIONS

PREPROGRAmmED RECIPES

The CombiTouch Combitherm comes preprogrammed

with more than 100 recipes and photo icons, covering

most commonly prepared food items. CombiTouch

also allows you to save up to 250 of your recipes and

uploaded photos.

Select ReCiPe MODe from any screen.

Navigate to desired recipe icon using green NExT and

PREvIOUS SCREEN arrows. Press icon for desired recipe.

Cooking steps will start immediately. (see 24-33 for a list

of all preprogrammed recipes.)

mAIN mENU

COOkING mODE mENU

RECIPE

mODE

RECIPE mENU

PROGRAm/EDIT RECIPES

STORED

RECIPES

STORED

RECIPES

DELETE

SELECTED

RECIPE

EDIT

SELECTED

RECIPE

RECIPE RANGE

DISPLAyED ON

SCREEN

mOVE

SELECTED

RECIPE

CONFIRm

ChANGES

SCREEN

PREVIOUS &

NEXT SCREEN

EDIT

RECIPES

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OPERATING INSTRUCTIONS

RECIPE PROGRAmmING VIA RECIPE mANAGEmENT SOFTwARE

The recipes can be edited, using the Touchscreen directly

or with the Recipe Management software. This Windows^®

based software and step-by-step instructions are available

for download via the Alto-Shaam website.

http://www.alto-shaam.com/combitouch.aspx

DOwNLOAD

LINk

RECIPE PROGRAmmING VIA ThE TOUChSCREEN

ADD A RECIPE

EDIT A RECIPE

The recipe programming function allows the operator

to program a cooking procedure using multiple cooking

modes and any auxiliary functions desired. Recipes

remain programmed until deleted by the operator.

To edit an existing default or user-programmed recipe:

Select ReCiPe seTTinGs MODe from the Recipe

Menu. The touch screen background will turn red to

indicate that the user is in eDiT MODe.

1. Select any cooking mode.

2. Press the icon of the recipe to be edited. Selected recipe

will be highlighted.

Click ADD RECIPE icon.

3. Press

recipe will be displayed.

eDiT ReCiPe. The ﬁrst cooking step in the

3. select ﬁrst desired cooking mode. Last input

temperature, time and probe setting will be displayed.

Or click

Click

DELETE RECIPE to remove recipe.

4. Change temperature, time and/or cook by probe

as desired.

COnFiRM ChAnGes to conﬁrm deletion.

5. Change auxiliary functions as desired (fan speed,

Gold-N-Brown, etc.)

4. edit cooking mode, temperature, time, probe

temperature and/or auxiliary functions.

6. When ﬁnished with cooking step, press

WRITE

5. Press

COnFiRM ChAnGes. A keyboard will

icon. Will display next cooking step programming

screen.

appear. Edit the title as appropriate. Select a picture

if desired, by pushing the picture icon to view the

picture library.

7. Repeat steps 3 through 6 for each cooking step or

Press

the keyboard.

COnFiRM ChAnGes at the bottom of

proceed to step 8 if only one step in recipe.

8. When ﬁnished programming recipe, touch the

COnFiRM ChAnGes icon.

6. Press COnFiRM ChAnGes at the bottom of the

touch screen to exit EDIT RECIPE mode.

9. A keypad will appear. input name of recipe and assign

a picture. Touch the picture icon to display the picture

instead of text on recipe menu. Press

CHANGES icon.

COnFiRM

10. The saved recipe will appear as the ﬁrst recipe in

the list.

11. Touch the newly saved recipe icon. Cooking steps in

recipe will immediately start.

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Opera Tin g in STruCTiOnS

PREPROGRAmmED BAkERy RECIPES

Fan

Icon

Recipe

Bakery retherm

Oven Mode

Retherm

Temp

Time

Speed

Smoker

Browning

275°F

(135°C)

4 minutes

100%

50%

325°F

(163°C)

Brownies

Convection

25 minutes

20 minutes

12 minutes

15 minutes

10 minutes

20 minutes

50 minutes

30 minutes

15 minutes

10 minutes

30 minutes

10 minutes

20 minutes

350°F

(177°C)

Cinnamon Rolls

Combination

Convection

325°F

(163°C)

325°F

(163°C)

Croissants

Combination

Convection

50%

350°F

(177°C)

Danish Pastry

Dinner Rolls

French Bread

Fruit Bread

Fruit Pie

100%

50%

350°F

(177°C)

350°F

(177°C)

300°F

(149°C)

340°F

(171°C)

325°F

(163°C)

Muffins

340°F

(171 °C)

Par-baked Bread (frozen)

Par-baked Rolls

Proofing

Combination

Low Temp Steam

Combination

Convection

100%

50%

350°F

(177°C)

90°F

(32°C)

350°F

(177°C)

Puff Pastry

100%

50%

325°F

(163°C)

Sheet Cake

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Oper a Tin g in STruCTiOnS

PREPROGRAmmED CONVENIENCE PRODUCT RECIPES

Fan

Speed

Browning

Level

Icon

Recipe

Oven Mode

Combination

Temp

Time

Smoker

400°F

(204°C)

Chicken Wings

Corn Dogs

Egg Rolls

10 minutes

100%

350°F

(177°C)

Combination

Low Temp Steam

Steam

18 minutes

15 minutes

100%

50%

375°F

(191°C)

350°F

(177°C)

160°F probe

(71°C)

Frozen Entrée: Cabbage Rolls

Frozen Entrée: Chicken Primavera

Frozen Entrée: Macaroni & Beef

Frozen Entrée: Macaroni & Cheese

Frozen Entrée: Meat Lasagna

Frozen Entrée: Ratatouille

350°F

(177°C)

160 minutes

145 minutes

140 minutes

150 minutes

35 minutes

150 minutes

12 minutes

5 minutes

350°F

(177°C)

350°F

(177°C)

350°F

(177°C)

350°F

(177°C)

350°F

(177°C)

Frozen Entrée: Stuffed Peppers

Hamburger Patties - Frozen

Hamburger Patties - Thawed

Hot Dogs - Low Temp Steam

Hot Dogs - Steamed

350°F

(177°C)

350°F

(177°C)

160°F

(71°C)

13 minutes

10 minutes

30 minutes

212°F

(100°C)

100%

350°F

(177°C)

Mini Pizza

Combination

Convection

365°F

(185°C)

Precooked Chicken Pieces - Frozen (MRB)

(CONTINUED ON NEXT PAGE)

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Opera Tin g in STruCTiOnS

PREPROGRAmmED CONVENIENCE PRODUCT RECIPES (CONTINUED)

Fan

Speed

Browning

Level

Icon

Recipe

Oven Mode

Convection

Temp

Time

Smoker

325°F

(163°C)

Precooked Chicken Pieces - Refrigerated

20 minutes

100%

375°F

(191°C)

Spring Rolls

Tater Tots

Combination

15 minutes

10 minutes

375°F

(191°C)

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Oper a Tin g in STruCTiOnS

PREPROGRAmmED FISh & SEAFOOD RECIPES

Fan

Speed

Browning

Level

Icon

Recipe

Oven Mode

Combination

Temp

Time

Smoker

400°F

(204°C)

Baked Fish - Fresh

Grilled Fish Fillets

Lobster - Whole

6 minutes

100%

50%

100%

50%

460°F

(238°C)

Combination

Steam

4 minutes

13 minutes

15 minutes

30 minutes

7 minutes

8 minutes

10 minutes

12 minutes

195°F

(91°C)

34°F

(1°C)

Salmon - Cold Smoked

(1) Convection

(2) Convection

Low Steam

Steam

Off

34°F

(1°C)

145°F

(63°C)

Salmon - Filets

145°F

(63°C)

Salmon - Steaks

Shrimp - Smoked

Shrimp - Steamed

34°F

(1°C)

Convection

Low Steam

160°F

(71°C)

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Opera Tin g in STruCTiOnS

PREPROGRAmmED mEAT RECIPES

Fan

Speed

Browning

Level

Icon

Recipe

Oven Mode

Combination

Temp

Time

Smoker

375°F

(191°C)

Bacon

10 minutes

100%

50%

225°F

(107°C)

Beef Brisket - Smoked

Beef Roast Cook & Hold

(1) Combination

(2) Combination

(1) Delta-T

90 minutes

225°F

(107°C)

180 minutes

50%

125°F

(52°C)

Probe 120°F

(46°C)

50%

135°F

(57°C)

(2) Steam

Continuous

50%

130°F

(54°C)

Probe 125°F

(52°C)

Beef Rounds - by Core Temp

Beef Rounds - by Time

Beef Short Ribs

Delta-T

100%

50%

250°F

(121°C)

Combination

(1) Combination

(2) Combination

Combination

130 minutes

90 minutes

30 minutes

60 minutes

275°F

(135°C)

275°F

(135°C)

Beef Short Ribs - Smoked

275°F

(135°C)

100%

250°F

(121°C)

Probe 125°F

(52°C)

Beef Tenderloin

Beef Tri-tips

250°F

(121°C)

Probe 125°F

(52°C)

350°F

(177°C)

Breakfast Sausage Links

Grilled Pork Chops

Grilled Steaks

8 minutes

6 minutes

460°F

(238°C)

460°F

(238°C)

Probe 130°F

(54°C)

(CONTINUED ON NEXT PAGE)

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Oper a Tin g in STruCTiOnS

PREPROGRAmmED mEAT RECIPES (CONTINUED)

Fan

Speed

Browning

Level

Icon

Recipe

Ham - by Core Temp

Oven Mode

Delta-T

Temp

Time

Smoker

125°F

(52°C)

Probe 150°F

(66°C)

50%

100%

50%

125°F

(52°C)

Probe 130°F

(54°C)

Leg of Lamb - by Core Temp

Meat Loaf - by Core Temp

Pork - Back Ribs - Raw

Delta-T

275°F

(135°C)

Probe 155°F

(68°C)

Combination

(1) Combination

(2) Steam

250°F

(121°C)

45 minutes

60 minutes

Continuous

250°F

(121°C)

Pork - Back Ribs - Smoked

160°F

(71°C)

300°F

(149°C)

Probe 150°F

(66°C)

Pork - Loin Roast - by Core Temp

Pork Ribs Reheat

Combination

(1) Combination

(2) Combination

Delta-T

100%

400°F

(204°C)

7 minutes

225°F

(107°C)

Pork Shoulder - Smoked

90 minutes

225°F

(107°C)

Probe 185°F

(85°C)

130°F

(54°C)

Rack of Lamb - by Core Temp

130 minutes

15 minutes

100%

50%

160°F

(71°C)

Sausage - Fresh - by Low Temp Steam

Low Temp Steam

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OPERATING INSTRUCTIONS

PREPROGRAmmED mISCELLANEOUS RECIPES

Fan

Speed

Browning

Level

Icon

Recipe

Oven Mode

Combination

Temp

Time

Smoker

350°F

(177°C)

Probe 150°F

(66°C)

Casseroles - by Core Temp

100%

50%

350°F

(177°C)

Casseroles - Time

Combination

Low Temp Steam

Steam

30 minutes

45 minutes

12 minutes

5 minutes

3 minutes

25 minutes

15 minutes

45 minutes

190°F

(88°C)

Custard/Crème Brulee

Eggs - Hardboiled

212°F

(100°C)

100%

50%

170°F

(77°C)

Eggs - Poached - Low Temp Steam

Eggs - Poached - Steamed

Low Temp Steam

Steam

212°F

(100°C)

100%

50%

Eggs - Scrambled in bag; shake at

18 minutes

212°F

(100°C)

Steam

212°F

(100°C)

Eggs - Scrambled in pan

Eggs - Sous Vide

Steam

148°F

(64°C)

Steam

400°F

(204°C)

French Fries - Full Load

(1) Convection

(2) Combination

Steam

1 minute

9 minutes

20 minutes

100%

400°F

(204°C)

212°F

(100°C)

Pasta

350°F

(177°C)

Pate en Croute - by Core Temp

(1) Convection

(2) Combination

Combination

10 minutes

100%

50%

350°F

(177°C)

Probe 135°F

(57°C)

400°F

(204°C)

Pizza - Fresh

Rice

10 minutes

20 minutes

50 minutes

30 minutes

212°F

(100°C)

Steam

100%

230°F

(110°C)

Soup in Bag

Tamales

212°F

(100°C)

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OPERATING INSTRUCTIONS

PREPROGRAmmED POULTRy RECIPES

Fan

Speed

Browning

Level

Icon

Recipe

Oven Mode

Temp

Time

Smoker

350°F

(177°C)

Chicken - Frozen Pieces

Combination

30 minutes

100%

50%

450°F

(232°C)

Chicken - Oven Fried Pieces

Chicken - Thawed Whole

Combination

18 minutes

35 minutes

350°F

(177°C)

Combination

350°F

(177°C)

Probe 175°F

(79°C)

Chicken - Thawed Whole - by Core Temp

Chicken - Whole Smoked

Combination

34°F

(1°C)

(1) Convection

(2) Combination

Combination

15 minutes

350°F

(177°C)

Probe 175°F

(79°C)

50%

375°F

(191°C)

Probe 170°F

(77°C)

Chicken baked - Thawed Pieces

Duck Pieces - Raw

100%

50%

375°F

(191°C)

Combination

25 minutes

15 minutes

10 minutes

250°F

(121°C)

Duck Whole - by Core Temp

(1) Combination

(2) Combination

(3) Combination

Low Temp Steam

Combination

300°F

(149°C)

400°F

(204°C)

Probe 175°F

(79°C)

160°F

(71°C)

Probe 135°F

(79°C)

Galantine - by Core Temp

460°F

(238°C)

Grilled Chicken Breasts

6 minutes

100%

50%

275°F

(135°C)

Probe 155°F

(68°C)

Turkey Breast - Precooked - by Time

Turkey Breast - Raw - by Core Temp

Turkey Breast - Smoked

Combination

275°F

(135°C)

Probe 155°F

(68°C)

Combination

50%

275°F

(135°C)

(1) Combination

60 minutes

50%

275°F

(135°C)

Probe 155°F

(68°C)

(2) Combination

100%

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Opera Tin g in STruCTiOnS

PREPROGRAmmED VEGETABLE RECIPES

Fan

Speed Smoker

Browning

Level

Icon

Recipe

Oven Mode

Steam

Temp

Time

190°F

(88°C)

Asparagus - Fresh

3 minutes

50%

100%

212°F

(100°C)

Asparagus - Frozen

Baked Potatoes

Steam

Combination

Steam

5 minutes

40 minutes

20 minutes

6 minutes

3 minutes

6 minutes

10 minutes

6 minutes

5 minutes

4 minutes

14 minutes

10 minutes

350°F

(177°C)

230°F

(110°C)

Beets - Fresh

212°F

(100°C)

Broccoli - Fresh

212°F

(100°C)

Broccoli - Frozen

212°F

(100°C)

Brussel Sprouts - Frozen

Cabbage - Fresh

212°F

(100°C)

225°F

(107°C)

Carrots - Fresh

212°F

(100°C)

Carrots - Frozen

212°F

(100°C)

Cauliflower - Fresh

Cauliflower - Frozen

Corn (Kernels) - Frozen

Corn-on-the-Cob - Fresh

Corn-on-the-Cob - Frozen

212°F

(100°C)

212°F

(100°C)

212°F

(100°C)

212°F

(100°C)

(CONTINUED ON NEXT PAGE)

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Oper a Tin g in STruCTiOnS

PREPROGRAmmED VEGETABLE RECIPES (CONTINUED)

Fan

Speed

Browning

Level

Icon

Recipe

Green Beans - Fresh

Oven Mode

Steam

Temp

Time

Smoker

212°F

(100°C)

8 minutes

100%

212°F

(100°C)

Green Beans - Frozen

Parsnips - Fresh

Peas - Frozen

Steam

5 minutes

10 minutes

4 minutes

30 minutes

3 minutes

10 minutes

3 minutes

100%

230°F

(110°C)

212°F

(100°C)

212°F

(100°C)

Potatoes, Red or Salad

Squash - Fresh

212°F

(100°C)

230°F

(110°C)

Turnips - Fresh

212°F

(100°C)

Zucchini - Fresh

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OPERATING INSTRUCTIONS

hACCP ACCESS

The CombiTouch Combitherm meets the requirements

1. To download the data collected, remove the cap of a

USB port located on the left side of the oven and insert

the usB ﬂash drive. if the ﬂash drive is not recognized

by the Combitherm, a question mark will appear on

screen. Try again with another ﬂash drive device or

call Alto-Shaam Service.

of established HACCP criteria by providing automated

sampling, record keeping, set-point validation, recipe

used, dates and time. Data is captured when Core

Temperature Probe cooking method is chosen. This data

is retained for the last 30 days. This information can be

viewed on screen or downloaded to a USB drive and then

copied to your computer. The ﬁle format is text (.txt).

PRess TO DOWnLOAD inFORMATiOn.

NOTE: You access this information from the

Settings Screen. See illustrations on page 3 and 4

for navigation.

WAiT FOR The iCOn TO ChAnGe FROM

LOADinG TO COMPLeTe.

PRess TO COnFiRM TRAnsFeR.

CAUTION: The CombiOven USB port is not

recommended for use with personal

hand held devices.

5. Remove the usB ﬂash drive and replace the cap on the

USB port located on the left side of the oven.

The download process will automatically create a folder

on the usB ﬂash drive titled “haccp”. each text ﬁle

contains cooking program speciﬁcs. See illustration below.

DATE

COOkED

COOkING

PROGRAm

ChOSEN

CORE

TEmPERATURE

TImE

OF DAy

COOkED

RECIPE

USED

SCREEN

ADVANCE

TO NEXT

OR PREVIOUS

READING

hACCP

DOwNLOAD

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CLEANING & MAINTENANCE

The CombiTouch Combitherm offers four (4) cleaning

levels: rinse, light, normal, and heavy-duty cleaning.

CombiClean® tablets or Combitherm liquid spray cleaner

may be used. Side racks, shelves and trolleys may remain

inside oven during cleaning.

PRess GReen WATeR On iCOn TO COnFiRM

THAT WATER SUPPLY IS TURNED ON.

SELECT RINSE, LIGHT,

nORMAL, OR heAVy-DuTy CLeAninG.

Note: If a power outage were to occur during

any of the cleaning cycles, the oven will

begin a six (6) minute forced-rinse cycle.

inseRT APPROPRiATe nuMBeR OF CombiClean

TABLETS as directed by touchscreen or spray interior of

oven with combitherm liquid spray cleaner. User may

add one additional tablet in either normal or heavy duty

modes for particularly dirty ovens.

seLeCT CLeAninG MODe FROM Any sCReen.

NOTE: If oven is too hot to safely clean, an oven with red

interior will appear on the screen and the cool

down function is automatically activated. Allow

oven to cool to 200°F (93°C) before cleaning.

PRESS THE GREEN START ARROW ICON TO

BEGIN CLEANING.

Leave door slightly ajar when cleaning is ﬁnished.

COmBI CLEANER REQUIREmENT

CLEANING mODE mENU

The number of required CombiClean

tabs is shown via an animation

wATER OFF

wATER ON

RINSE

hEAVy-DUTy

CLEANING CyCLE

LIGhT

CLEANING

CyCLE

NORmAL

CLEANING

CyCLE

SCREEN

START/STOP

OVEN TOO hOT wARNING

must allow oven to cool down before inserting

CombiClean tabs or spraying with cleaner

CLEANING IN PROCESS

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CLEANING & MAINTENANCE

PREVENTATIVE mAINTENANCE

In addition to the routine cleaning and maintenance

procedures, there are several additional steps to be

taken for both sanitation and to keep the oven running

efﬁciently. These additional safeguards will help prevent

down time and costly repairs.

TO PROLONG THE LIFE OF THE DOOR GASKET,

CLEAN THIS ITEM DAILY.

The acids and related compounds found in fat,

particularly chicken fat, will weaken the composition of

the gasket unless cleaned on a daily basis. Wipe with a

hot, soapy cloth.

DO NOT DISPOSE OF GREASE, FAT, OR SOLID

WASTE DOWN THE OVEN DRAIN.

Fats and solids will eventually coagulate in the drain

system, causing blockage. Consequently, water

will back-up into the condenser and interior oven

compartment, resulting in an oven that is inoperable.

TO ADDITIONALLY PROTECT GASKET LIFE,

ALLOW OVEN DOOR TO REMAIN SLIGHTLY OPEN

AT THE END OF THE PRODUCTION DAY.

An open door will relieve the pressure on the door gasket.

ROUTINELY CLEAN DOOR HINGES.

Open oven door to relieve tension. Clean all parts of

the hinge.

MAKE CERTAIN THE DRAIN SCREEN IS ALWAYS

IN PLACE. REMOVE ANY SOLID WASTE MATERIAL

FROM THE DRAIN SCREEN BEFORE IT ENTERS THE

DRAIN SYSTEM.

The routine removal of solids from the drain screen will

help prevent blockage.

CLEAN PRONGS OF

REMOVABLE PROBE DAILY.

To ensure accurate internal

product temperature readings,

the prongs on the removable

probe must be cleaned daily.

USE THE AUTHORIZED COMBITHERM OVEN

CLEANER ONLY.

The use of unauthorized cleaning agents may discolor or

harm the interior surfaces of the oven.

ROLL-IN CART/FOOD TROLLEy CLEANING (ON EQUIPPED mODELS)

1. Remove food trolley to a cart wash area. Trolleys may be cleaned using

any mild cleaning detergent and warm water.

2. Hand wipe all framing, slides, drip pan, and base. Thoroughly clean

debris from the casters. A spray hose can be used for easier cart cleaning.

3. Remove detergent solution with warm water.

4. Wipe or spray with a sanitizing solution designed for use on metal and

vinyl food contact surfaces.

5. Allow trolley to air dry.

As an alternative, trolleys can be cleaned while inside the oven. Allow the

trolley to remain in the oven through the normal cleaning cycle, followed by

steps 2 through 5 above.

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CLEANING & MAINTENANCE

CLEANING AND PREVENTIVE MAINTENANCE

PROTECTING STAINLESS STEEL SURFACES

CLEANING AGENTS

It is important to guard against corrosion

in the care of stainless steel

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.

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.

Contact your local cleaning supplier for

product recommendations.

CLEANING MATERIALS

The cleaning function can usually be accomplished

with the proper cleaning agent and a soft, clean

cloth. When more aggressive methods must be

employed, use a non-abrasive scouring pad on

difficult areas and make certain to scrub with the

visible grain of surface metal to avoid surface

scratches. Never use wire brushes, metal scouring

pads, or scrapers to remove food residue.

Proper cleaning agents, materials, and

methods are vital to maintaining the appearance

and life of this appliance. Spilled foods should be

removed and the area wiped as soon as possible

but at the very least, a minimum of once a day.

Always thoroughly rinse surfaces after using a

cleaning agent and wipe standing water as quickly

CAUTION

TO PROTECT STAINLESS STEEL

SURFACES, COMPLETELY AVOID

THE USE OF ABRASIVE CLEANING

COMPOUNDS, CHLORIDE BASED

CLEANERS, OR CLEANERS

CONTAINING QUATERNARY SALTS.

NEVER USE HYDROCHLORIC ACID

(MURIATIC ACID) ON STAINLESS

STEEL. NEVER USE WIRE

BRUSHES, METAL SCOURING

PADS OR SCRAPERS.

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CLEANING & MAINTENANCE

CLEANING SChEDULE

DAILy GASkET CLEANING

DAILy STEAm GENERATOR FLUSh

(Electric boiler equipped models only)

It is important to prolong the life of the oven gasket

by cleaning on a daily basis. Routine cleaning will

help protect the gasket from deterioration caused by

acidic foods.

See next page for instructions

The steam generator must be ﬂushed once a day when

operating the oven on a regular basis. This procedure will

prevent lime deposits and scale build-up from forming

in the steam generator. A steam generator ﬂush is

automatically initiated during the cleaning function.

1. Allow the oven to cool, then wipe the gasket

and crevices with clean cloth soaked in warm

detergent solution.

2. Wipe the gasket and crevices with a cloth and clean

rinse water.

DAILy PRONG CLEANING

To ensure accurate internal

product temperature readings,

the prongs on the removable

probe must be cleaned daily.

Do not attempt to remove gasket or place

in the dishwasher.

PROBE USAGE AND CLEANING

1. Remove all food debris from

prongs at the end of each

production shift. Wipe the

entire prong casing, and between each prong with a

clean cloth and warm detergent solution.

After each use of the CORE TEmP mode, wipe the probe

tip with a clean paper towel to remove food debris. Follow

by wiping the probe with a disposable alcohol pad. Return

the probe to the proper door bracket position.

Probe Cleaning Procedures

2. Remove detergent by wiping with a cloth and clean

rinse water.

1. Remove all food debris from probe between loads and

at the end of each production shift. Wipe the entire

probe, probe cable assembly, and probe holding bracket

with a clean cloth and warm detergent solution.

3. Allow to air dry before replacing detachable probe.

2. Remove detergent by wiping the probe, cable, and

bracket with a cloth and clean rinse water.

REGULAR DECALCIFICATION

It is important to decalcify the steam generator, and

other plumbing components, particularly in areas with

extremely hard water. In addition to the daily steam

generator ﬂush, this procedure should be performed

once a month by a qualiﬁed service technician or more

frequently depending on usage and water conditions.

3. Wipe probe and probe bracket with disposable alcohol

pad or sanitizing solution recommended for food

contact surfaces.

4. Allow probe and cable to air dry in the probe

holding bracket.

5. Wipe the probe with a disposable alcohol pad prior to

inserting into a new food product.

mONThLy CLEANING

1. Spray Head

2. Water Intake Filter

3. Drain Pipe

DAILy OVEN CLEANING

To be performed at the end of the production day or

between production shifts.

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CLEANING & MAINTENANCE

CombiClean CLEANING AGENTS

DANGER

RUBBER GLOVES MUST BE WORN WHEN USING

COMBICLEAN TABLETS OR SPRAY OVEN CLEANER.

PROTECTIVE EYE WEAR MUST BE WORN

WHEN USING SPRAY OVEN CLEANER.

NOTE: Use authorized Combitherm cleaner only.

FIRST AID:

Unauthorized cleaning agents may discolor or harm

interior surfaces of the oven. Read and understand

label and material safety data sheet before using the

oven cleaner.

Skin: Flush with water. Remove contaminated clothing

and do not re-wear until washed. If irritation persists see

a physician.

Eyes: Flush with water for 15 minutes. See a

CAUTION: Causes eye, skin, and respiratory tract

physician immediately.

irritation. keep out of reach of children.

Inhalation: if difﬁculty in breathing occurs, leave area

immediately and do not return until dust is settled. If

irritation persists, see a physician.

PRECAUTIONS:

- Do not take internally.

Ingestion: Drink large quantities of milk or water. DO

nOT inDuCe VOMiTinG. See a physician immediately.

- Avoid contact with eyes and skin.

- Use rubber gloves when using this product.

- Wash hands thoroughly after handling.

- Avoid mixing with strong, concentrated acids.

PROTECTIVE PACkAGING OF TABLETS wILL

BEGIN TO DISSOLVE ONTO SkIN IF hANDLED

wITh DAmP OR wET hANDS.

AUTOmATIC STEAm GENERATOR FLUSh

Flushing the electric Combitherm steam generator on a

daily basis helps prolong the life of the steam generator

heating elements and reduces the need for service. The

CombiTouch provides this feature as an automatic

function once every 24 hours.

user that ﬂushing is in process. This function cannot be

manually turned on or off and users cannot start a cooking

sequence during the generator ﬂush. Wait until the ﬂush

cycle is ﬁnished, then begin to use the oven as normal.

If the operator cleans the oven daily, it will not

automatically ﬂush as this is one of the functions of the

cleaning cycles.

The steam generator ﬂush is automatically activated when

the oven is powered on if no cleaning program has run

during the last 24 hours. An indicator icon will notify the

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CLEANING & MAINTENANCE

DECALCIFICATION - USING SCALEFREE™

scaleFree™ Descaling Compound is an acid-based

descaler combined with a proprietary chelating agent

that is effective in dissolving and removing carbonate,

lime-scale and iron-scale build-up caused by hard water.

scaleFree efﬁciently and effectively removes lime-scale

build-up from combi ovens.

using a funnel with a ﬂexible hose inserted into the steam

Exit Port, slowly pour solution in to the Steam Generator

until full. Continue with the next steps that are used for

all models.

ON ALL MODELS:

scaleFree™ is a non-hazardous, Biodegradable Citrus

Based Powder that when mixed with water becomes a

powerful lime-scale remover.

Press the ON/OFF power key to the ON position.

seLeCT CLeAninG MODe FROM Any sCReen.

DO NOT COOk IN ANy PROGRAm mODE

wITh SCALEFREE™ IN ThE SySTEm.

NOTE: If oven is too hot, an oven with red interior will

appear on the screen and the cool down function

is automatically activated. Allow oven to cool to

200°F (93°C) before cleaning.

Decalciﬁcation should be performed once a month in

addition to the daily steam generator ﬂush.

Note: If a power outage were to occur during

any of the cleaning cycles, the oven will

begin a six (6) minute forced-rinse cycle.

PRess GReen WATeR On iCOn TO COnFiRM

THAT WATER SUPPLY IS TURNED ON.

ON COUNTER TOP BOILER EqUIPPED MODELS:

Mix up 1 gallon of scaleFree solution using 1 cup

[8 scoops] of ScaleFree granules with 1 gallon of water

or 1 gallon of distilled white vinegar.

SELECT HEAvY-DUTY CLEANING. Program will

take 2 hours and 5 minutes to run.

Lift the oven drain screen. Pour 1 cup [8 scoops] of

ScaleFree granules down the oven drain. Do NOT

put CombiClean Tablets in oven drain during the

decalciﬁcation procedure. On ﬂoor standing models, roll

trolley into oven. Close oven door.

ON FLOOR STANDING BOILER EqUIPPED MODELS:

Mix up 3 gallons of scaleFree solution using 3 cups

[21 scoops] of ScaleFree granules with 3 gallons of water

or 3 gallons of distilled white vinegar.

PRESS THE GREEN START ARROW ICON TO

BEGIN CLEANING.

Open the oven door when cleaning cycle has ﬁnished.

TurN OFF The OveN. Place a catch basin underneath

the back of the oven, toward the left side. Using hand

protection for hot surfaces, remove the NPT cap with a

1-3/16" hex head socket wrench and allow all the water

to drain from the boiler. Replace the NPT cap and tighten

(see illustration below).

Using hand protection for hot surfaces, loosen the Fan

Guard Cover Plate screw(s) and swing Fan Guard Cover

toward the back of the oven. Using the hand-held hose,

rinse the area behind the Fan Guard Cover. Close the

swing-out cover. Lock the cover into place and tighten

screw(s) with a ﬂat head screwdriver.

Open oven door. Using hand protection for hot surfaces,

loosen the screw(s) with a ﬂat head screwdriver and

swing Fan Guard Cover Plate toward the back of the oven

to gain access to the Steam Exit Port.

Using the hand-held hose, direct a stream of water directly

into the oven drain for a minute or more.

Press the ON/OFF power key to the OFF position.

When the oven has completely powered down, press the

ON/OFF power key to the ON position. A new supply of

fresh water will begin to ﬂush through the system.

Boiler

The unit is now ready to use. Leave door slightly ajar

when decalciﬁcation / cleaning is ﬁnished.

NPT cap

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TROUBLESHOOTING

EmERGENCy OPERATION mODE

If the oven malfunctions, an error code will appear in the

display. In the event of an error, the Combitherm may be

operated on a limited basis. Error conditions under which

continued operation is possible are indicated by “Yes”

in the chart on the next page. To operate the oven in the

event of an error code:

SET THE OvEN CONTROLS AS IF OPERATING UNDER

nORMAL CiRCuMsTAnCes.

Depending on the error code involved, oven function,

such as temperature range, may be limited.

PRESS THE START ICON TO BEGIN COOKING.

PRESS THE STOP ICON WHEN TIMER EXPIRES.

PRESS THE START ICON TO ACKNOWLEDGE

THE ERROR.

The icons that begin to flash represent operational

modes that are still usable.

The Combitherm will return to normal operation when

the oven fault is corrected.

seLeCT One OF The AVAiLABLe COOKinG MODes.

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TROUBLESHOOTING

EmERGENCy OPERATION mODE (CONTINUED)

ERROR CODES

When the oven malfunctions, an error code will appear in the display.

PRESS THE START ICON TO ACKNOWLEDGE THE ERROR.

The icons that begin to flash represent operational modes that are still usable.

When the oven fault is corrected, the Combitherm will return to normal operation.

Model

Mode

Error

Code

Display Shows

ESG

Steam

Combination

Convection

Retherm

ESI

E01

E02

E03

E04

E11

Low Water Boiler

Yes

To 365°F/185°C

Control Temp High

Fan Motor Error

Yes

Fan Motor 2 Error

Convection Temperature High

BOILER UNITS

ONLY

E13

E15

E20

Boiler Temperature High

Yes

To 356°F/180°C

Condenser Temperature High

B11 Core Temperature Probe Single Point

Fault - HACCP only

E21

N6 Cavity Probe Fault

Yes

BOILER UNITS

ONLY

E22

E23

E24

E25

E26

E27

E34

E36

E51

E53

E54

E55

B10 Core Temp Probe Fault

B4 Boiler Probe Fault

Yes

BY TIME ONLY

Yes

B5 Bypass Probe Fault

Yes

B3 Condenser Probe Fault

N8 Boiler Safety Temperature Probe Fault

Boiler Element Temperature High

Steam Generator Drain Pump Fault

Steam Temperature High

No Water in Boiler

To 356°F/180°C

Yes

Fan Motor High Temperature

Fan Motor 2 High Temperature

Vent Not Open

Yes

(NO BROWNING)

E57

E93

E94

No Rinse Water

Yes

Communication Error FROM Display Board Yes

Communication Error TO Display Board Yes

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TROUBLESHOOTING

CombiTouch ERROR CODES

This section is provided for the assistance of qualified technicians only and is not intended for use by

untrained or unauthorized service personnel. If your Alto-Shaam^®unit is not operating properly, check the

following before calling your Authorized Alto-Shaam Service Agent:

ꢀ Check the power flow to the unit. Plug in outlet?

Do not attempt to repair or service the CombiOven beyond this point. Contact Alto-Shaam for the

nearest authorized service agent. repairs made by any other service agents without prior authorization

by Alto-Shaam will void the warranty on the unit.

When the oven malfunctions, an error code will appear in the display.

PRESS THE START ICON TO ACKNOWLEDGE THE ERROR.

The icons that begin to flash represent operational modes that are still usable.

When the oven fault is corrected, the Combitherm will return to normal operation.

Error

Code

Error Call Out in Display

Description of Error

Possible Cause

E01

Low Water Boiler

Low water level in boiler

— Water supply is shut off.

— Low water pressure.

— Generator drain cap missing or loose.

— Generator drain pump is not sealing.

— Generator drain pump elbow leaking.

— Faulty or scaled water level probe.

— Faulty or plugged dual solenoid valve assembly.

— Wiring or connection issue.

— No output to dual solenoid from relay board.

— Relay board, high voltage is not operating.

E02

Control Temperature High

Relay board surface

temperature too high

— Wiring or connection issue.

— Cooling fan on Relay board assembly is

not operating.

— Cooling Fan on display board is not operating.

— Main Cooling fan is not operating.

— Cooling Fan on motor drive is not operating.

— Unit is less than 20” from a heat producing source

on its left hand side.

E03

E04

E11

Fan Motor Error

Fan motor does not work

— Exhaust hood is not operating properly.

— Check LED ﬂashes on the Motor Control.

— See Motor Control Error Code list.

— Connection Issue on Hall Effect sensor.

— Fan whel is not operating.

— Hall sensor does not detect motor rotation.

Fan Motor 2 Error

Lower fan motor on 20•20

does not work

— Exhaust hood is not operating properly.

— Check LED ﬂashes on the Motor Control.

— See Motor Control Error Code list.

— Connection Issue on Hall Effect sensor.

— Fan wheel is not operating.

— Hall sensor does not detect motor rotation.

Convection Temperature

High

Excess oven temperature

Convection Mode & Combi Mode:

— Convection Oven contactor(s) stuck closed.

— N6 Oven Cavity Temperature probe defective.

— N6 Cavity Probe connection problem.

— Relay board, high voltage is not operating.

— Wiring or connection issue.

Combi Mode Only:

— Insufﬁcient water supply into oven for

steam production.

(Continued on next page)

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TROUBLESHOOTING

CombiTouch ERROR CODES

Error

Code

Error Call Out in Display

Description of Error

Possible Cause

E13

E15

Boiler Temperature High

Boiler temperature overheats — Scale build up inside steam generator.

— Scale build up on water level probe.

— B4 Probe connection problem.

— B4 probe faulty.

Condensor Temperature High Excess condensor

temperature

— Untreated water supply line is shut off.

— Untreated water supply line is connected to

warm water.

— B3 probe connection problem.

— B3 probe is faulty.

— Single solenoid valve Y2 obstructed or faulty.

— Wiring or connection problem.

— Relay board, high voltage is not operating.

E20

HACCP Only - B11 Core

Temperature Probe Single

Point Fault

Single point core temperature — Clean Probe Receptacle Pins with sand paper.

— B11 Single Point Core Temperature probe with

quick connect, defective.

probe defect or disconnected.

— B11 Single Point Core Temperature probe wires

with quick connect, disconnected.

— B11 Single Point Core Temperature probe

receptacle, defective.

— B11 Single Point Core Temperature probe

receptacle wires disconnected.

Error E20 is not shown in display.

Instead a probe sign with “?” is

shown as popup window. In case

the customer cooks in time mode

during ﬁrst step and during second

step switches to probe mode but has

no probe in place, the error E20 will

be shown in the error code list and

HACCP list.

E21

E22

N6 Cavity Probe Fault

Cavity temperature probe

defect or disconnected

— N6 Oven Cavity Temperature probe defective.

— N6 Oven Cavity Temperature connection problem.

B10 Core Temperature Probe Multipoint core temperature

Multipoint Fault

— B10 Multipoint Core Temperature probe defective.

— B10 Multipoint Core Temperature probe connection

problem.

probe defect or disconnected

E23

E24

E25

B4 Boiler Probe Fault

B5 Bypass Probe Fault

B3 Condensor Probe Fault

Boiler temperature probe

defect or disconnected

— B4 Boiler temperature probe defective.

— B4 probe wires connection problem.

Bypass steam temperature

probe defect or disconnected

— B5 Bypass steam temperature probe defective.

— B5 Bypass steam temperature connection problem.

Condensor water

temperature probe defect or

disconnected

— B3 Condensor temperature probe defective.

— B3 Condensor probe connection problem.

E26

E27

N8 Boiler Safety

Temperature Probe Fault

Steam generator heating

element protection probe

defect or disconnected

— N8 Boiler temperature probe defective.

— N8 probe connection problem.

Boiler Element

Temperature High

Excess steam generator

safety probe

— Scale build up inside steam generator.

— Scale build up on water level probe.

— Water level probe connection failure.

— N8 boiler temperature probe defective.

— N8 probe connection problem.

— Steam element contactor(s) stuck closed.

— Wiring or connection problem.

(Continued on next page)

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TROUBLESHOOTING

CombiTouch ERROR CODES

Error Error Call Out in Display

Code

Description of Error

Possible Cause

E34

E36

E51

Steam Generator Drain

Pump Fault

Water level in steam

generator does not drop

during cleaning program

— Scale build up inside the steam generator

drain pump.

— Scale build up inside the steam generator affecting

water level probes.

— Generator drain pump is faulty.

— Connection issue at drain pump.

— No output to pump from relay board.

Steam Temperature High

Oven cavity temperature is

too high when operating in

a steam mode or cleaning

program

— Water supply is shut off.

— Low water pressure.

— Wiring or connection issue.

— Water injection pipe obstructed.

— Water ﬂow control valve plugged or defective.

— Dual solenoid valve Y-1 obstructed or defective.

— No output to solenoid valve form relay board.

No Water In Boiler

Water inside steam generator

does not reach low water

level

— Water supply is shut off.

— Low water pressure.

— Generator drain cap missing or loose.

— Generator drain pump is not sealing.

— Generator drain pump elbow leaking.

— Faulty or scaled water level probe.

— Faulty or plugged dual solenoid valve assembly.

— Wiring or connection issue.

— No output to dual solenoid from relay board.

E53

E54

E55

Fan Motor High

Temperature

Fan motor too hot

— Exhaust hood is not operating properly.

— Check LED ﬂashes on the Motor Control.

— See Motor Control Error Code list.

— Connection Issue on Hall Effect sensor.

— Fan wheel is not operating.

— Hall sensor does not detect motor rotation.

Fan Motor 2 High

Temperature

20•20 lower fan motor too hot

— Exhaust hood is not operating properly.

— Check LED ﬂashes on the Motor Control.

— See Motor Control Error Code list.

— Connection Issue on Hall Effect sensor.

— Fan wheel is not operating.

— Hall sensor does not detect motor rotation.

Vent Not Open

Browning valve does not open — Alignment issue between motor cam and vent

motor safety switch (micro switch).

— Fault vent valve (motor).

— Fault vent valve safety switch (micro switch).

— Wiring or connection problem.

(Continued on next page)

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TROUBLESHOOTING

CombiTouch ERROR CODES

Error

Code

Error Call Out in Display

Description of Error

Possible Cause

— Water supply is shut off.

— Low water pressure.

— Check wiring to all components mentioned below.

— Flow switch is dirty or defective.

E57

No Rinse Water

During rinse no water

ﬂow is detected through

solenoid valve

— Dual water solenoid valve obstructed or faulty (Y3.)

— Relay board, high voltage, defective.

E93

E94

Communication Error,

FROM Display Board

Communication error

between display board and

low voltage relay board

— Check ribbon cable connections mentioned below.

— Ribbon cable defective.

— Relay board, low voltage, connector defective.

— Display board connector defective.

Communication Error,

TO Display Board

Communication error

between display board and

low voltage relay board

— Check ribbon cable connections mentioned below.

— Ribbon cable defective.

— Relay board, low voltage, connector defective.

— Display board connector defective.

E98

E99

RB is in Cesius and DB is in

Fahrenheit

Conﬂict of unit conﬁguration

in the setup menu

— Relay board and Data board do not match, use

setup menu to change format.

RB is in Fahrenheit and DB

is in Cesius

Conﬂict of unit conﬁguration

in the setup menu

— Relay board and Data board do not match, use

setup menu to change format.

E100 DB is not equal to RB

version. Error generated

by DB.

Software update may have

failed.

— Check ribbon cable connections.

— Ribbon cable defective.

— Relay board, low voltage, connector defective.

— Display board connector defective.

— Software may need to be updated again.

E101 DB is not equal to RB

version. Error generated

by RB.

Software update may have

failed.

— Check ribbon cable connections.

— Ribbon cable defective.

— Relay board, low voltage, connector defective.

— Display board connector defective.

— Software may need to be updated again.

(SEE mOTOR CONTROL ERROR ChART ON NEXT PAGE)

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TROUBLESHOOTING

CombiTouch MOTOR CONTROL ERROR CODES

Type of Error

Indication

Release of Error

undervoltage

Led ﬂashing sequence, with 1 ﬂash per period.

Voltage of intermediate circuit is less than 250V

overvoltage

Led ﬂashing sequence, with 2 ﬂashes per period. Voltage of intermediate circuit exceeds 445V

excess

temperature

Led ﬂashing sequence, with 3 ﬂashes per period. temperature sensor in the power unit is more than 93°C

Blocked motor, detected by current peak monitoring from

Led ﬂashing sequence, with 4 ﬂashes per period.

overcurrent

Short-circuit

power on

900 rpm rotating ﬁeld

Led ﬂashing sequence, with 5 ﬂashes per period. intermediate circuit current exceeds 4.0a

Release of interrupt at intermediate circuit current larger

Led ﬂashing sequence, with 6 ﬂashes per period.

than 53a

effective mains voltage does not correspond to jumper

Led ﬂashing sequence, with 7 ﬂashes per period.

setting 115V/230V

Watchdog

Led ﬂashing sequence, with 8 ﬂashes per period. Watchdog of the microcontroller released, program crash

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