Alto Shaam CombiTherm User Manual

combitherm®

GAS

Technical Service Manual

How to Use this Technical Service Manual

This manual has been compiled as a complete resource for a technician working on Combitherm Gas models. It includes necessary product information and drawings, along with helpful troubleshooting procedures.

Introduction gives a quick overview of the Combitherm Gas line to aid in model identiﬁcation.

Sections 1 through 5 contain information applying to Combitherm Gas models:

– CONTROL PANEL IDENTIFICATION includes information on using the controllers and operating instructions. It is

the same material supplied to the customer. – PREVENTIVE MAINTENANCE includes procedures for cleaning. This information is also supplied to the customer. – SERVICE MODE AND ERROR CODES explains the special programming available to you as a technician to view

status, make adjustments and test functions on models equipped with Standard and Deluxe Controllers. Information is

also included on the use of displayed error codes to resolve problems and on the functions that can be operated under

fault conditions. – TROUBLESHOOTING TREES are provided for the most common conditions you will be required to address. – COMBITHERM PARTS has drawings and lists of available parts that apply to the electric models.

Section 6 contains Wiring Diagrams that are speciﬁc to each model.

Printing

From this CD, you may print the Current Page or any range of pages. If you would like to print out a complete manual for a speciﬁc model, print pages 1 – 102 (Sections 1 – 5) along with the pages in that model’s section (7.14 ESG, for example). Here’s a tip: Because printers vary in their capacity to handle large drawings, make a test print of one of the Wiring Diagrams before printing the model’s section.

C O MB I T H E RM GA S T EC H nI CA l SE R vI C E MA nu Al

TABLE OF CONTENTS

How to Use this Technical Service Manual ..................................... 2

Introduction ................................................................................. 4

1 — Control Panel Identiﬁcation ................................................. 5

2 — Preventive Maintenance ...................................................... 49

3 — Service Mode and Error Codes ............................................ 63

4 — Troubleshooting Trees ........................................................ 68

5 — Combitherm Parts .............................................................. 78

6 — Wiring Diagrams ................................................................ 115

C O MB I T H E RM El E C TR I C T E CH n IC A l SE Rv IC E MA nu Al

C O MB I T H E RM GA S T EC H nI CA l SE R vI C E MA nu Al • 3

INTRODUCTION

MODEL NUMBERS

This manual covers the following gas models:

Boiler-Free Models

6.10ESG

10.10ESG

7.14ESG

12.18ESG

10.20ESG

20.20ESG

CONTROLLERS

•Standardisatouchkeycontroller.

•DeluxeisatouchkeycontrollerwithprogrammableRapid-Touch™keys.

•S-Controlisrotarydialcontroller.

FEATURES AND OPTIONS

•RecessedDoorisavailableonallmodels.

MODES

•SmokerModeisavailableonboiler-freegasmodels.

•CoreTempProbe(singlepoint)isoptionalonS-controlmodels.

The Combitherm combination oven/steamer is a multipurpose oven used for:

STEAM MODE

COMBINATION MODE

CONVECTION MODE

RETHERM MODE

CORE TEMPERATURE MODE

C O MB I T H E RM El E C TR I C T E CH n IC A l SE Rv IC E MA nu AlC O MB I T H E RM GA S T EC H nI CA l SE R vI C E MA nu Al • 4

Standard and Deluxe Control......................................................... 6

S-Control ..................................................................................... 45

Return to Main Table of Contents .................................................. 3

S ECTION 1 – CONTROL PANEL I DENTIFICATION • COMBITHERM GAS TECHNICAL S ERVICE M ANUAL • 5

CONTROL PANEL IDENTIFICATION

S ECTION 1 – CONTROL PANEL I DENTIFICATION • COMBITHERM GAS TECHNICAL S ERVICE M ANUAL • 6

 POWER ON/OFF KEY

 STEAM MODE KEY

 PROGRAMMED MENU KEY

 COOKING TEMPERATURE KEY

 DOWN ARROW KEY

 MOISTURE VENT KEY

 START/STOP KEY

 CHEF FUNCTION KEY

 TIME KEY

 COMBINATION MODE KEY

RETHERM MODE KEY 

CONVECTION MODE KEY 

PROGRAM INSTALL/EDIT KEY 

FUNCTION & OPERATING 

CONTROL PANEL DISPLAY 

CORE TEMPERATURE KEY 

UP ARROW KEY 

RAPID-TOUCH KEYS 

INDICATORS

DELUXE MODELS ONLY

ELECTRIC MODELS ONLY

CONTROL PANEL IDENTIFICATION

STANDARD

AND PROGRAMMABLE DELUXE MODELS

 ADJUSTMENT KNOB

S ECTION 1 – CONTROL P ANEL I DENTIFICATION • COMBITHERM GAS TECHNICAL S ERVICE M ANUAL • 7

STANDARD & DELUXE CONTROL PANEL BASIC FUNCTION



POWER ON/OFF KEY

Activates power to the oven.

 STEAM MODE KEY

The oven will operate in the steam mode at a temperature range of 86°F to 248°F (30°C to 120°C).

• Automatic steaming at 212°F (100°C)

FACTORY-SET DEFAULT.

• Quick steaming between 213°F and 248°F (101°C and 120°C).

• Low Temperature Steaming between 86°F and 211°F (30°C and 99°C).

 START/STOP KEY

Initiates all cooking mode functions and programmed procedures stored in memory. Stops an activated cooking mode or programmed procedure currently in progress, and exits the Chef function key .

 COMBINATION MODE KEY

Selection key for cooking with a combination of steam and convection heat that can be set within a temperature range of 212°F to 482°F (100°C to 250°C).

 PROGRAMMED MENU KEY

Used to access and exit a menu list of all stored cooking programs that can be reviewed in display .

DELUXE MODELS ONLY

 CHEF FUNCTION KEY

Used to select programmed menu functions, various auxiliary functions, and several chef help instructions.

 COOKING TEMPERATURE KEY

Used to set the required cooking temperature, to recall the set cooking temperature, or to check the actual oven temperature in conjunction with the down arrow key , the up arrow key  or the adjustment knob  .

 TIME KEY

Used to set the required cooking time or recall the set cooking time in conjunction with the down arrow key , the up arrow key , or the adjustment knob .

 DOWN ARROW KEY

Used to decrease displayed cook temperature

, time , or core temperature  and as a

scrolling key for programming functions.

 ADJUSTMENT KNOB

Displays oven functions. Serves the same function as the up and down arrow keys to increase or decrease the displayed cook temperature , time , or core temperature  .

 MOISTURE VENT KEY

Immediately vents steam and condensate from the oven compartment while cooking in the Convection mode  or in the Combination mode .

 RETHERM MODE KEY

Food rethermalization or reheating mode will operate with automatic steam injection at a temperature range of 248°F to 320°F (120°C to 160°C).

 CONVECTION MODE KEY

Selection key for convection cooking without steam at a temperature range of 86°F to 482°F (30°C to 250°C).

 PROGRAM INSTALL AND EDIT KEY

Used to create, change, duplicate, and delete programmed menus.

DELUXE MODELS ONLY.

 • • • • • • • CONTROL PANEL DISPLAY

 CORE TEMPERATURE KEY

Used to set the required internal product temperature, to recall the internal product temperature set by the operator, or to display the current internal temperature of the product in conjunction with the down arrow key , the up arrow key , or the adjustment knob .

 UP ARROW KEY

Used to increase displayed cook temperature

, time , or core temperature  and as a

scrolling key for programming functions.

 • • • • • • • RAPID-TOUCH KEYS DELUXE MODELS ONLY.

One-touch cooking for immediate access to frequently used operator set programs including cooking modes, cleaning, and other oven functions.

CONTINUED

S ECTION 1 – CONTROL P ANEL I DENTIFICATION • COMBITHERM GAS TECHNICAL S ERVICE M ANUAL • 8

 FUNCTION & OPERATING INDICATORS

A. GOLD-N-BROWN FEATURE

This indicator will illuminate when the browning function is set by the operator in a timed or programmed cooking cycle in either convection mode or combination mode.

B. COMBI SMOKER (ON EQUIPPED MODELS)

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.

C. REDUCED FAN SPEED

This indicator will illuminate whenever the operator sets a reduced fan speed to protect products affected by high-velocity air movement.

D. CONFIRMATION OF OVEN OPERATION

This indicator illuminates whenever the oven is operating in any mode.

E. KEY LOCK

This indicator will illuminate when operator has locked any mode key or function to prevent unauthorized or accidental changes.

F. MOISTURE VENT

This indicator will illuminate whenever the Moisture Vent Key  is pressed by the operator to eliminate excessive moisture.

G. ENERGY LOCK

FOR USE WITH OVENS INSTALLED UNDER AN ALTO-SHAAM VENTLESS HOOD.

This indicator is a safety feature that will illuminate and prevent the oven from being operated unless the ventless oven hood is operating.

STANDARD & DELUXE CONTROL PANEL BASIC FUNCTIONS

S ECTION 1 – CONTROL P ANEL I DENTIFICATION • COMBITHERM GAS TECHNICAL S ERVICE M ANUAL • 9

SET UP MENU

Following installation, the control should be set with the date and time. In addition to the date and time, the set-up function provides the operator with the ability to adjust a number of other Combitherm operating conditions to conform with the needs of the individual installation.

SET-UP PROCEDURES

PRESS THE ON/OFF POWER KEY TO THE ON POSITION.

PRESS THE CHEF FUNCTION KEY.

Rotate the adjustment knob until the set up symbol is highlighted within the display.

PRESS THE CHEF FUNCTION KEY.

Press the up  and down  arrow keys or rotate the adjustment knob to select “YES” for the set up function.

PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SET UP FUNCTION.

Press the up  and down  arrow keys or rotate the adjust

ment knob to highlight one of the following adjustment functions:

SET UP ADJUSTMENT CHOICES

SIGNAL TONE

VOLUME

TIME

DATE

PROGRAM INDEX

DEFAULT/MEMO SETTINGS

TEMPERATURE DISPLAY

NETWORK ADDRESS

LANGUAGE

SIGNAL TONE

Rotate the adjustment knob until the signal tone symbol is highlighted within the display.

PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SIGNAL TONE SELECTION.

Press the up  and down  arrow keys or rotate the adjustment knob to select each tone offered. Stop rotation at each individual setting to hear an audio playback. Select the tone desired.

PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SELECTED SIGNAL TONE SETTING.

Set up

S ECTION 1 – CONTROL P ANEL I DENTIFICATION • COMBITHERM GAS TECHNICAL S ERVICE M ANUAL • 10

ALWAYS BEGIN SET UP ADJUSTMENTS FROM THE SET UP MENU .

VOLUME

Rotate the adjustment knob until the volume symbol is highlighted within the display.

PRESS THE CHEF FUNCTION KEY TO CONFIRM THE VOLUME SELECTION.

Press the up  and down  arrow keys or rotate the adjustment knob to select each volume level offered. Stop rotation at each individual setting to hear an audio playback. Select the volume desired with consideration of the noise level within the kitchen during peak production periods.

PRESS THE CHEF FUNCTION KEY TO CONFIRM THE VOLUME SETTING.

TIME

Rotate the adjustment knob until the time symbol is highlighted within the display.

PRESS THE CHEF FUNCTION KEY TO CONFIRM THE TIME SELECTION.

Press the up  and down  arrow keys to alternate between hours and minutes and rotate the adjustment knob in each to adjust the numbers to the correct time.

PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SET TIME.

DATE

Rotate the adjustment knob until the date symbol is highlighted within the display.

PRESS THE CHEF FUNCTION KEY TO CONFIRM THE DATE SELECTION.

Rotate the adjustment knob to select the preferred date format. Press the up  and down  arrow keys to alternate between day, month and year, and rotate the adjustment knob in each to adjust the numbers to the correct settings.

PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SET DATE.

PROGRAM INDEX

Rotate the adjustment knob until the program index symbol is highlighted within the display.

PRESS THE CHEF FUNCTION KEY TO CONFIRM THE PROGRAM INDEX SELECTION.

Press the up  and down  arrow keys or rotate the adjustment knob to select the preferred index format:

“YES” for a listing of programs entered alphabetically with the program install/edit key. “NO” for a listing of programs entered numerically with the program install/edit key.

PRESS THE CHEF FUNCTION KEY TO CONFIRM THE PROGRAM INDEX SETTING.

SET-UP PROCEDURES

S ECTION 1 – CONTROL P ANEL I DENTIFICATION • COMBITHERM GAS TECHNICAL S ERVICE M ANUAL • 11

SET-UP PROCEDURES

ALWAYS BEGIN SET UP ADJUSTMENTS FROM THE SET UP MENU .

DEFAULT/MEMO SETTING

Rotate the adjustment knob until the default/memo symbol is highlighted within the display.

PRESS THE CHEF FUNCTION KEY TO CONFIRM THE DEFAULT/MEMO SELECTION.

Rotate the adjustment knob to “NO” for memo. This setting will display the last operator set values for time and temperature in each cooking mode.

PRESS THE CHEF FUNCTION KEY TO CONFIRM THE MEMO SETTING.

TO CHANGE THE DEFAULT SETTINGS

Rotate the adjustment knob to select “YES”.

A numbered list of default descriptions will appear in the display. Rotate the adjustment knob until the setting to be changed is highlighted. Press the up  arrow key to highlight the time or temper

ature to be changed. Rotate the adjustment knob to change the default to the setting

desired. Press the down  arrow key to save the new default setting.

PRESS THE CHEF FUNCTION KEY TO CONFIRM THE NEW DEFAULT SETTINGS.

COOKING

MODE

OVEN

TEMPERATURE

CORE

TEMPERATURE

COOKING

TIME

COMBITHERM FACTORY SET DEFAULT SETTINGS

DELTA-T 122°F 172°F

FREE

MODE (50°C) (77°C)

RETHERM 275°F 158°F

5 MINUTES

MODE (135°C) (70°C)

PREHEAT 374°F

FREE —

MODE (140°C)

CONVECTION 338°F 158°F

30 MINUTES

MODE (170°C) (70°C)

COMBINATION 302°F 158°F

70 MINUTES

STEAM MODE (150°C) (70°C)

STEAM 212°F 158°F

25 MINUTES

MODE (100°C) (70°C)

The default/memo setting allows the operator to choose between a display showing the factory set defaults for time and temperature or the last operator set values for time and temperature in each cooking mode. This adjustment function also allows the operator to change the defaults from those set at the factory to settings that better meet the needs of the individual operation.

Cooking product with operator set defaults for time and temperature can help reduce operator error. Cooking with the oven in the memo setting is particularly useful when several batches are cooked in succession. The memo setting eliminates the necessity to set time and temperature for each batch.

S ECTION 1 – CONTROL P ANEL I DENTIFICATION • COMBITHERM GAS TECHNICAL S ERVICE M ANUAL • 12

ALWAYS BEGIN SET UP ADJUSTMENTS FROM THE SET UP MENU .

TEMPERATURE DISPLAY

Rotate the adjustment knob until the temperature display symbol is highlighted within the display.

PRESS THE CHEF FUNCTION KEY TO CONFIRM THE TEMPERATURE DISPLAY SELECTION.

Press the up  and down  arrow keys or rotate the adjustment knob to select either Fahrenheit or Celsius.

PRESS THE CHEF FUNCTION KEY TO CONFIRM THE TEMPERATURE DISPLAY SETTING.

NETWORK ADDRESS

Press the up  and down  arrow keys or rotate the adjustment knob until the network address symbol is highlighted within the display.

PRESS THE CHEF FUNCTION KEY TO CONFIRM THE NETWORK ADDRESS SELECTION.

The current network address will appear in the display.

Rotate the adjustment knob to select 1 through 99 and assign a different network number for each PC to be connected.

PRESS THE CHEF FUNCTION KEY TO CONFIRM EACH NETWORK ADDRESS.

LANGUAGE

Press the up  and down  arrow keys or rotate the adjustment knob until the language symbol is highlighted within the display.

PRESS THE CHEF FUNCTION KEY TO CONFIRM THE LANGUAGE PROGRAM SELECTION.

Rotate the adjustment knob to select the required language.

PRESS THE CHEF FUNCTION KEY TO CONFIRM THE LANGUAGE SETTING.

CHINESE

DUTCH

ENGLISH*

FRENCH

GERMAN

ITALIAN

JAPANESE

KOREAN

POLISH

PORTUGUESE

RUSSIAN SPANISH

SWEDISH

*U.S. FACTORY SETTING

NOTE

: SOME OF THE LANGUAGE SELECTIONS SHOWN ABOVE MAY NOT BE AVAILABLE ON ALL MODELS.

SET-UP PROCEDURES

S ECTION 1 – CONTROL P ANEL I DENTIFICATION • COMBITHERM GAS TECHNICAL S ERVICE M ANUAL • 13

DO NOT USE THE ATTACHED HAND-

HELD HOSE TO SPRAY ANYTHING OTHER THAN THE INTERIOR OF THE COMBITHERM OVEN COMPARTMENT.

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).

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.

FOR OPERATOR SAFETY

NOTE AND OBSERVE ALL SAFETY PRECAUTIONS LOCATED THROUGHOUT THIS GUIDE.

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 compartment

IMMEDIATELY BEFORE COOKING TIME EXPIRES.

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.

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.

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.

AT NO TIME SHOULD THE INTERIOR OR EXTERIOR BE STEAM CLEANED, HOSED DOWN, OR FLOODED WITH WATER OR LIQUID SOLUTION OF ANY KIND. DO NOT USE WATER JET TO CLEAN.

SEVERE DAMAGE OR

ELECTRICAL HAZARD COULD RESULT.

WARRANTY BECOMES VOID IF APPLIANCE IS FLOODED.

METAL PARTS OF THIS EQUIPMENT BECOME EXTREMELY HOT WHEN IN OPERATION. TO AVOID BURNS, ALWAYS USE HAND PROTECTION WHEN OPERATING THIS APPLIANCE.

S ECTION 1 – CONTROL P ANEL I DENTIFICATION • COMBITHERM GAS TECHNICAL S ERVICE M ANUAL • 14

The Steam mode provides the operator with the ability to steam, poach, or blanch. This mode will automatically steam at the boiling point of water; quick-steam above the boiling point for faster cooking results; or low temperature steam, below the boiling point, for more delicate products such as pâté, mousse, seafood, or custard.

PRESS THE ON/OFF POWER KEY TO THE ON POSITION.

PRESS THE STEAM MODE KEY.

Automatic Steam temperature of 212°F (100°C) will appear in the display. The last set time or oven control default setting for time will appear in the display.

PRESS THE START KEY TO STEAM AT THE SETTINGS SHOWN.

TO CHANGE THE SETTINGS SHOWN:

PRESS THE TEMPERATURE KEY.

The cooking temperature will appear highlighted within the oven display.

Press the up  and down  arrow keys or rotate the adjustment knob to select the desired cooking temperature.

• Automatic Steaming 212°F (100°C)

• Quick-steaming 213°F to 248°F (101°C to 120°C)

• Low Temperature Steaming 86°F to 211°F (30°C to 99°C)

TO COOK BY TIME:

PRESS THE TIME KEY.

The cooking time will appear highlighted within the oven display.

Press the up  and down  arrow keys or rotate the adjustment knob to select the time desired…

Set control for continuous operation by rotating the adjustment knob to the right until

appears in the display.

TO COOK BY INTERNAL PRODUCT TEMPERATURE:

PRESS THE CORE TEMP KEY.

The previously set core temperature or oven control default setting will appear highlighted within the oven display.

Press the up  and down  arrow keys or rotate the adjustment knob to select the internal temperature desired and insert the product probe.

PRESS THE START KEY TO BEGIN COOKING IN THE STEAM MODE.

• The set cooking temperature will appear in the display. To adjust the set temperature, press the key once and make corrections as required. To display the actual oven temperature, press the key twice.

• The remaining cooking time will appear in the display. To display the set time or to change the set values for time during operation, press the time key once and make corrections as required.

• The actual internal product temperature will appear in the display. To display the set internal product temperature or to change the set values for core temperature during operation, press the key once and make corrections as required.

When the cooking time has expired or 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 start/stop key or open the oven door.

STEAM MODE

STEAM G LOW TEMPERATURE STEAM G QUICK STEAM

S ECTION 1 – CONTROL P ANEL I DENTIFICATION • COMBITHERM GAS TECHNICAL S ERVICE M ANUAL • 15

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

Perforated, 2-1/2" deep pans (65mm) are particularly suitable for use in this program mode. These pans will provide a shorter cooking time and will prevent product over-cooking at the bottom of the pan.

Separate ice-encased vegetables before steaming to assure more even cooking.

A variety of products can be steamed at the same time but attention must be paid to the different cooking times required for each food product.

Butter and season vegetables after steaming.

Steam long-grain rice using approximately 1-part rice to approximately 1-1/2-parts water or seasoned liquid.

Steam durum wheat noodles in unperforated pans using 1-part noodles to 5-parts cold water.

QUICK STEAMING

Quick steaming is suitable for hearty, root-type vegetables such as potatoes, legumes, and cabbage.

Quick steaming provides a cooking time which is approximately 10-percent shorter than the regular steam mode temperature of 212°F (100°C).

Set the steam cooking temperature between 221°F (105°C) and 230°F (110°C) for small loads and between 230°F (110°C) and 248°F (120°C) for full loads.

LOW TEMP STEAM

The low temperature steam mode will function whenever the oven compartment temperature is below 212°F (100°C).

Proof yeast dough at a temperature setting of 90°F to 110°F (32°C to 43°C).

It will take longer to steam products using the low temperature steam mode.

Steaming sausages in low temperature steam prevents cracked or peeling skins.

Use low temperature steam for delicate foods such as shrimp, fish, seafood, and crème caramel.

For best results, low temperature steam all delicate food items at a temperature of 210°F (99°C) or below.

STEAM MODE

CHEF OPERATING TIPS

S ECTION 1 – CONTROL P ANEL I DENTIFICATION • COMBITHERM GAS TECHNICAL S ERVICE M ANUAL • 16

The Combination mode will prove to be the most versatile and widely used mode the Combitherm oven has to offer. It will produce the best possible results on the widest variety of products — all within the shortest period of time. The unique control function of this mode enables the operator to roast or bake with a combination of steam and convection heat. In addition to shorter cooking times, this combination of steam and heat offers less product shrinkage and more moisture retention than obtained in a standard convection oven.

PRESS THE ON/OFF POWER KEY TO THE ON POSITION.

PRESS THE COMBINATION MODE KEY.

The last set values or oven control default setting for temperature will appear in the display. The last set time or oven control default setting for time will appear in the display.

PRESS THE START KEY TO COOK AT THE SETTINGS SHOWN.

TO CHANGE THE SETTINGS SHOWN:

PRESS THE TEMPERATURE KEY.

The cooking temperature will appear highlighted within the oven display.

Press the up  and down  arrow keys or rotate the adjustment knob to select the desired cooking temperature.

• 212°F to 482°F (100°C to 250°C)

TO COOK BY TIME:

PRESS THE TIME KEY.

The cooking time will appear highlighted within the oven display.

Press the up  and down  arrow keys or rotate the adjustment knob to select the time desired…

Set control for continuous operation by rotating the adjustment knob to the right until

appears in the display.

TO COOK BY INTERNAL PRODUCT TEMPERATURE:

PRESS THE CORE TEMP KEY.

The core temperature will appear highlighted within the oven display.

Press the up  and down  arrow keys or rotate the adjustment knob to select the internal temperature desired and insert the product probe.

PRESS THE START KEY TO BEGIN COOKING IN THE COMBINATION MODE.

• The set cooking temperature will appear in the display. T

o adjust the set temperature, press the key

once and make corrections as required. To display the actual oven temperature, press the key twice.

• The remaining cooking time will appear in the display. To display the set time or to change the set values for time during operation, press the time key once and make corrections as required.

• The actual internal product temperature will appear in the display. To display the set internal product temperature or to change the set values for core temperature during operation, press the

key once and make corrections as required.

When the cooking time has expired or 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 start/stop key or open the oven door.

COMBINATION MODE

S ECTION 1 – CONTROL P ANEL I DENTIFICATION • COMBITHERM GAS TECHNICAL S ERVICE M ANUAL • 17

Due to the 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.

When using the Combination mode, cooking temperatures can be reduced 10- to 20-percent below the temperatures used for conventional cooking methods.

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.

Food browning in the Combitherm begins at a cooking temperature of approximately 248°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.

The Combination mode provides even browning without the necessity to turn the pans.

For more even cooking, do not cook in pans deeper than 4-inches (100mm).

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.

COMBINATION MODE

CHEF OPERATING TIPS

S ECTION 1 – CONTROL P ANEL I DENTIFICATION • COMBITHERM GAS TECHNICAL S ERVICE M ANUAL • 18

The Convection mode operates with hot circulated air within a temperature range of 86° to 482°F (30° to 250°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.

PRESS THE ON/OFF POWER KEY TO THE ON POSITION.

PRESS THE CONVECTION MODE KEY.

The last set values or oven control default setting for temperature will appear in the display. The last set time or oven control default setting for time will appear in the display.

PRESS THE START KEY TO COOK AT THE SETTINGS SHOWN.

TO CHANGE THE SETTINGS SHOWN:

PRESS THE TEMPERATURE KEY.

The cooking temperature will appear highlighted within the oven display.

Press the up  and down  arrow keys or rotate the adjustment knob to select the desired cooking temperature.

• 86° to 482°F (30° to 250°C)

TO COOK BY TIME:

PRESS THE TIME KEY.

The cooking time will appear highlighted within the oven display.

Press the up  and down  arrow keys or rotate the adjustment knob to select the time desired…

Set control for continuous operation by rotating the adjustment knob to the right until

appears in the display.

TO COOK BY INTERNAL PRODUCT TEMPERATURE:

PRESS THE CORE TEMP KEY.

The core temperature will appear highlighted within the oven display.

Press the up  and down  arrow keys or rotate the adjustment knob to select the internal temperature desired and insert the product probe.

PRESS THE START KEY TO BEGIN THE COOKING MODE.

• The set cooking temperature will appear in the display. To adjust the set temperature, press the

key

once and make corrections as required. To display the actual oven temperature, press the key twice.

• The remaining cooking time will appear in the display. To display the set time or to change the set values for time during operation, press the time key once and make corrections as required.

When the cooking time has expired or 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 start/stop key or open the oven door.

To check the length of time the product has been operating in the core temperature mode, press and hold the

time key along with the core temperature key . The time period will appear at the top of the display.

CONVECTION MODE

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The Convection mode works best with foods containing little moisture or for very moist food which require a dryer finished product.

For baking, preheat the Combitherm at a temperature of 36°F to 54°F (20°C to 30°C) above the baking temperature required. 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.

To prevent the surface of food from excessive drying, the fan will not engage if the internal oven temperature is above 212°F (100°C) and the set oven temperature is below 212°F (100°C).

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.

CONVECTION MODE

CHEF OPERATING TIPS

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The Retherm mode can be used to rethermalize (regenerate) portioned food on plates, trays, or platters within a short period of time. Steam is automatically injected into the oven compartment as required. Items are brought up to proper serving temperatures without dry edges or condensate forming on the plates.

PRESS THE ON/OFF POWER KEY TO THE ON POSITION.

PRESS THE RETHERM MODE KEY.

The last set values or the default settings will appear in the display.

PRESS THE START KEY TO COOK AT THE SETTINGS SHOWN.

TO CHANGE THE SETTINGS SHOWN:

PRESS THE TEMPERATURE KEY.

The cooking temperature will appear highlighted within the oven display.

Press the up  and down  arrow keys or rotate the adjustment knob to select the desired cooking temperature.

• 248° to 320°F (120° to 180°C)

TO COOK BY TIME:

PRESS THE TIME KEY.

The cooking time will appear highlighted within the oven display.

Press the up  and down  arrow keys or rotate the adjustment knob to select the time desired…

Set control for continuous operation by rotating the adjustment knob to the right until appears in the display.

TO COOK BY INTERNAL PRODUCT TEMPERATURE:

PRESS THE CORE TEMP KEY.

The core temperature will appear highlighted within the oven display.

Press the up  and down  arrow keys or rotate the adjustment knob to select the internal temperature desired and insert the product probe.

PRESS THE START KEY TO BEGIN THE RETHERM MODE.

• The remaining cooking time will appear in the display. To display the set time or to change the set values for time during operation, press the time key once and make corrections as required.

When the cooking time has expired or 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 start/stop key or open the oven door.

To check the length of time the product has been operating in the core temperature mode, press and hold the time key along with the core temperature key . The time period will appear at the top of the display.

RETHERM MODE

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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.

HELPFUL HINTS FOR REHEATING ON THE PLATE

•

ALL FOOD COMPONENTS ON THE PLATE SHOULD BE OF SIMILAR DENSITIES.

•

ALL FOOD COMPONENTS ON THE PLATE SHOULD BE SIMILAR IN THICKNESS.

•

ARRANGE ALL FOOD COMPONENTS EVENLY ON THE PLATE.

•

AVOID EXCESSIVE OVERLAPPING OF PRODUCT.

•

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 Combither

m 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 the most efficient continuous service, it is suggested that the Combitherm oven be dedicated to the rethermalization process during serving hours.

• BANQUET RETHERMALIZATION

Banquet rethermalization is designed for high volume, full or partial load (multiple plate) reheating. For maximum efficiency, it is essential that volume rether

malization be used in conjunction with the utilization of holding cabinets to keep rethermalized food at proper temperatures.

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 and roll into the companion holding cabinet. Relocate the holding cabinet to the banquet service area.

• RETHERMALIZING PREFABRICATED AND

VACUUM-PACKED FROZEN FOODS

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 rether

malized bags in a preheated holding cabinet set at 140° to 165°F (60° to 74°C) until ready for service.

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. Cover plates, 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. Transfer full trolley to a preheated holding cabinet set at 160°F (71°C) until ready for service. In the case of meat cooked to rare, set the cabinet at 140°F (60°C).

RETHERM MODE CHEF OPERATING TIPS

PLATE COVERS MUST BE USED FOR ON-THE-PLATE REGENERATION.

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CORE TEMPERATURE PROBE MODE

As an alternative to timer operation, the Core Temperature Probe mode can be used in conjunction with any program mode to cook by sensing internal

product temperature. For a more accurate internal temperature, a

specialized Combitherm product probe senses temperature from four strategic

points and displays a temperature average.

PRESS THE ON/OFF POWER KEY TO THE ON POSITION.

INSERT THE PRODUCT PROBE. The probe must be inserted so that the tip is positioned in the center of the food mass.

For liquid or semiliquid foods, suspend the probe in the center of the product and secure the probe wire to the container edge.

SELECT AND PRESS THE REQUIRED COOKING PROGRAM.

PRESS THE TEMPERATURE KEY.

The cooking temperature will appear highlighted within the oven display.

Press the up  and down  arrow keys or rotate the adjustment knob to select the desired cooking temperature within the temperature range of the cooking mode selected.

PRESS THE CORE TEMP KEY.

The core temperature will appear highlighted within the oven display.

Press the up  and down  arrow keys or rotate the adjustment knob to select the internal product cutoff temperature.

PRESS THE STAR

T KEY TO BEGIN THE COOKING MODE.

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 start/stop key or open the oven door.

To check the length of time the product has been operating in the core temperature mode, press and hold the

time key along with the core temperature key . The time period will appear at the top of the display.

CHEF OPERATING TIPS

To prevent over-cooking, remove product from the oven as soon as the required internal

temperature is reached in either the Core Temperature mode or the Core Temperature Delta-T

mode. The Core Temperature mode should not be used for cooking thin product items.

DO NOT USE THE PROBE WHEN COOKING THIN PRODUCTS.

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DELTA-T CORE TEMPERATURE COOKING

This special program function cooks by internal product temperature with the use of the probe. Unlike the standard core temperature mode, however, the Delta-T oven temperature automatically increases in direct proportion to the internal temperature of the product. The Delta-T mode cooks with convection heat but provides a more gentle method of cooking. Browning occurs toward the end of the cooking cycle.

PRESS THE ON/OFF POWER KEY TO THE ON POSITION.

PRESS THE CHEF FUNCTION KEY.

Press the up  and down  arrow keys or rotate the adjustment knob until the Delta-T symbol is highlighted in the display.

PRESS THE CHEF FUNCTION KEY.

Press the up  and down  arrow keys or rotate the adjustment knob to select “

YES” for the Delta-T function.

PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SETTING.

PRESS THE TEMPERATURE KEY.

Press the up  and down  arrow keys or rotate the adjustment knob to select the desired Delta-T cooking temperature within the cooking temperature ranges shown below.

PRESS THE CORE TEMP KEY.

Press the up  and down  arrow keys or rotate the adjustment knob to select the internal product cutoff temperature within the temperature ranges shown below.

THE OVEN WILL BEGIN THE DELT

A-T CONVECTION COOKING MODE.

The set Delta-T temperature will appear in the display. The actual internal product temperature will appear in the display.

When the operator set inter

nal temperature has been reached, a buzzer will sound indicating

the end of the operating mode.

• To stop the buzzer, press the start/stop key or open the oven door.

DELTA -T TEMPERATURE

122°F to 131°F (50°C to 55°C)

122°F to 140°F (50°C to 60°C)

122°F to 158°F (50°C to 70°C)

122°F to 140°F (50°C to 60°C)

CORE TEMPERATURE SETTING

118°F to 136°F (48°C to 58°C)

122°F to 140°F (50°C to 60°C)

172°F (78°C)

PRODUCT

BEEF ROAST

TENDERLOIN

VEAL & LAMB

PORK ROAST

HAM

Delta-T

DIFFERENCE BETWEEN COOKING COMPARTMENT TEMPERATURE AND INTERNAL PRODUCT TEMPERATURE.

PRODUCT AND OVEN

TEMPERATURE START

INTERNAL PRODUCT TEMPERATURE REACHED

COOKING

COMPARTMENT

TEMPERATURE

INTERNAL PRODUCT

TEMPERATURE

S ECTION 1 – CONTROL P ANEL I DENTIFICATION • COMBITHERM GAS TECHNICAL S ERVICE M ANUAL • 24

CHEF FUNCTION KEY

There are several auxiliary functions available through the use of the Chef Function Key.

With the exception of the ability to add additional moisture to the oven compartment, that can only be used during the convection mode, all additional functions can be engaged at any time during any cooking mode. Chef Functions can also be programmed into a cooking procedure in oven models that include the deluxe programmable feature. At the end of a cooking mode or program, the oven automatically disengages all operator-set chef functions. These functions, however, do remain programmed and will reengage the next time the programmed procedure is used.

PREHEATING

THE PREHEATING FUNCTION IS ENGAGED IN THE CONVECTION MODE AT A FIXED

TEMPERATURE AND TIME. BOTH THE TEMPERATURE AND TIME CAN BE ADJUSTED BY THE

OPERATOR TO COMPLY WITH THE REQUIREMENTS OF THE INDIVIDUAL OPERATION.

SEE START UP PROCEDURES UNDER DEFAULT/MEMO SETTING .

PRESS THE CHEF FUNCTION KEY.

Rotate the adjustment knob until the preheat symbol is highlighted in the display.

PRESS THE CHEF FUNCTION KEY.

Press the up  and down  arrow keys or rotate the adjustment knob to select “YES” for the Preheat function.

PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SETTING.

THE OVEN WILL BEGIN THE PREHEAT FUNCTION.

• The set preheat temperature will appear in the display.

• The set preheat time will appear in the display.

• The preheat symbol will appear in the display.

When the set time and temperature has been reached, a buzzer will sound indicating the end of the preheat function.

• To stop the buzzer, press the start/stop key or open the oven door.

AUXILIARY FUNCTIONS

Preheating

S ECTION 1 – CONTROL P ANEL I DENTIFICATION • COMBITHERM GAS TECHNICAL S ERVICE M ANUAL • 25

CHEF FUNCTION KEY

GOLD-N-BROWN

The browning feature is an automatic function designed to regulate humidity for 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 both the combination mode and the convection mode and can be programmed into a cooking procedure.

Browning can be used for any product with a set cooking time more than 5-minutes. 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.

SELECT AND PRESS THE REQUIRED COOKING MODE AND SET MODE FUNCTIONS.

PRESS THE CHEF FUNCTION KEY.

Rotate the adjustment knob until the browning symbol is highlighted within the display.

PRESS THE CHEF FUNCTION KEY.

Press the up  and down  arrow keys or rotate the adjustment knob to select “

YES” for the browning function.

PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SETTING.

The browning indicator light will illuminate directly above the display.

PRESS THE START KEY.

The oven will engage the browning feature in the Combination or Convection mode set by the operator.

AUXILIARY FUNCTIONS

Brown

S ECTION 1 – CONTROL P ANEL I DENTIFICATION • COMBITHERM GAS TECHNICAL S ERVICE M ANUAL • 26

CHEF FUNCTION KEY

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.

CHEF OPERATING TIP

When using the cool-down feature in preparation for cleaning, it is important to remember

the temperature in the display indicates the air temperature inside the oven compartment

and not the interior walls of the oven. Always make certain to allow the oven walls to cool

to a minimum of 140°F (60°C) before spraying the compartment with oven cleaner.

PRESS THE CHEF FUNCTION KEY.

Rotate the adjustment knob until the cool-down symbol is highlighted in the display.

PRESS THE CHEF FUNCTION KEY.

Press the up  and down  arrow keys or rotate the adjustment knob to select “YES” for the cool-down function.

PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SETTING.

OPEN THE OVEN DOOR.

The display will indicate the current temperature of the oven.

ROTATE THE ADJUSTMENT KNOB TO SELECT A COOL-DOWN TEMPERATURE WITHIN A RANGE OF 212°F TO 68°F (100°C TO 20°C).

THE FACTORY SET DEFAULT IS 122°F (50°C).

The displayed temperature will continue to decline until it reaches the operator set temperature or factory default temperature if not selected by the operator.

AUXILIARY FUNCTIONS

Cool Down

S ECTION 1 – CONTROL P ANEL I DENTIFICATION • COMBITHERM GAS TECHNICAL S ERVICE M ANUAL • 27

CHEF FUNCTION KEY

REDUCED FAN SPEED

The reduced fan speed function is useful for flow-sensitive products such as soufflês and meringues, or any products affected by a high velocity of air movement.

SELECT AND PRESS THE REQUIRED COOKING MODE AND SET MODE FUNCTIONS.

PRESS THE CHEF FUNCTION KEY.

Rotate the adjustment knob until the fan symbol is highlighted in the display.

PRESS THE CHEF FUNCTION KEY.

Press the up  and down  arrow keys or rotate the adjustment knob to select “

YES” for the reduced

fan speed function.

PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SETTING.

The reduced fan speed indicator light will illuminate directly above the display.

PRESS THE START KEY.

The oven will start at a reduced fan speed in whatever cooking mode set by the operator.

REDUCED POWER ELECTRIC MODELS ONLY

The reduced power function can be used to reduce kitchen power peaks and energy consumption.

SELECT AND PRESS THE REQUIRED COOKING MODE AND SET MODE FUNCTIONS.

PRESS THE CHEF FUNCTION KEY.

Rotate the adjustment knob until the reduced power symbol is highlighted in the display.

PRESS THE CHEF FUNCTION KEY.

Press the up  and down  arrow keys or rotate the adjustment knob to select “

YES” for the reduced

power function.

PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SETTING.

PRESS THE START KEY.

The oven will operate with reduced power in whatever cooking mode set by the operator.

REDUCED POWER WILL RESULT IN LONGER COOKING TIMES.

Redcʼd fan speed

Redcʼd power

AUXILIARY FUNCTIONS

S ECTION 1 – CONTROL P ANEL I DENTIFICATION • COMBITHERM GAS TECHNICAL S ERVICE M ANUAL • 28

AUXILIARY FUNCTIONS

CHEF FUNCTION KEY

KEY LOCK

Except as noted, all of the mode keys and functions available on the Combitherm can be locked to prevent unauthorized or accidental changes to the settings.

PRESS THE CHEF FUNCTION KEY.

Rotate the adjustment knob until the key symbol is highlighted within the display.

PRESS THE CHEF FUNCTION KEY.

Press the up  and down  arrow keys or rotate the adjustment knob to select “YES” for the key lock function.

PRESS THE CHEF FUNCTION KEY TO CONFIRM THE SETTING.

The display will indicate PIN 000.

ROTATE THE ADJUSTMENT KNOB TO PIN 000.

¶ PIN 000 is the factory set default to prevent an accidental lock or unlock of the control functions.

PRESS THE CHEF FUNCTION KEY.

THE DISPLAY WILL INDICATE “ALL KEYS UNLOCKED.”

SELECT AND PRESS THE FIRST CONTROL FUNCTION TO BE LOCKED.

The display will indicate “LOCK.”

If the wrong key has been selected and locked in error, press the same control key again and “UNLOCK” will appear in the display.

Continue in this manner until all desired control functions are locked.

PRESS THE START KEY TO CONFIRM THE LOCKING FUNCTION.

Whenever any control function has been locked, the key lock symbol will be illuminated within the display.

Whenever any locked control function is pressed, the key lock symbol will flash and an audible signal will sound.

KEY UNLOCK

FOLLOW THE SAME PROCEDURE AS ABOVE UNTIL THE DISPLAY INDICATES “ALL KEYS UNLOCKED.”

To unlock the Chef Function key.

PRESS THE POWER KEY TO TURN THE OVEN OFF.

PRESS THE CHEF FUNCTION KEY

ROTATE THE ADJUSTMENT KNOB TO PIN 000 TO DISENGAGE ALL LOCK FUNCTIONS.

PRESS THE CHEF FUNCTION KEY. THE DISPLAY WILL INDICATE “ALL KEYS UNLOCKED.”

Key lock

OPERATING ELEMENTS THAT

CANNOT BE LOCKED

S ECTION 1 – CONTROL P ANEL I DENTIFICATION • COMBITHERM GAS TECHNICAL S ERVICE M ANUAL • 29

CHEF FUNCTION KEY

STEAM INJECTION

Additional steam can be added to the cooking compartment at any time when cooking in the convection mode.

PRESS THE CHEF FUNCTION KEY.

Rotate the adjustment knob until the steam injection symbol is highlighted within the display.

PRESS THE CHEF FUNCTION KEY.

Press the up  and down  arrow keys or rotate the adjustment knob to select “

YES” for the steam

injection function.

PRESS THE CHEF FUNCTION KEY TO ACTIVATE THE STEAM INJECTION FUNCTION.

Additional steam is injected into the oven compartment for a time period of approximately 15 seconds.

NOTE: Steam injection cannot be programmed through the control keypad, but can

be programmed through optional Kitchen Management software.

AUXILIARY FUNCTIONS

Add moisture

S ECTION 1 – CONTROL P ANEL I DENTIFICATION • COMBITHERM GAS TECHNICAL S ERVICE M ANUAL • 30

AUXILIARY FUNCTIONS

GENERAL SMOKER OPERATION

SMOKING FUNCTION

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 tested procedures in this manual for many of the products that are appropriate for smoking provide complete product smoke penetration and full smoke flavor.

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.

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 Combitherm Smoker can be operated without using the smoking function. After using the oven as a smoker, however, it is necessary to clean the oven in order to prevent a transfer of smoke flavor to nonsmoked products. Cleaning instructions are provided in this manual.

AVAILABLE FROM ALTO-SHAAM

WOOD CHIPS 20 POUND BULK PACKS

APPLE WC-22543

HICKORY WC-2829

CHERRY WC-22541

SUGAR MAPLE WC-22545

THE TOTAL WEIGHT OF WOOD CHIP BULK PACKS MAY VARY DUE TO HIGH MOISTURE CONTENT WHEN PACKAGED

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.

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.

ON EQUIPPED MODELS

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