_______________________ 1010ESiN ELECTRIC COMBINATION OVEN/STEAMER . Flash-steam generation makes conventional steam generator obsolete: — Eliminates steam generating boiler maintenance — Ends boiler heating element burn-out — Maintains steam levels without a water reservoir . Cook by internal product temperature or time with temperaturevariable steam, convection heat, or a combination of both to roast, steam, bake, or oven-fry in a single piece of equipment. . Provides increased food quality an

The glass is hinged to allow a more thorough cleaning (BX-4 only). Figure 3-1. Removing the inner door glass (BX-4 only). 6. Clean the glass with a suitable glass cleaner. 7. Wipe down the oven and clean the racking with a damp cloth. 8. Reassemble all parts back in the oven after cleaning. WARNING In the 4-tray oven, do not damage the control probe protruding from the upper corner of the inside rear wall of the oven chamber. Belshaw Bros., Inc. .. 1750 22nd Ave. S. .. Seattle, WA 98144 .. Phone

Depending on the error code involved, oven function, such as temperature range, may be limited. PRESS THE START KEY TO BEGIN THE COOKING PROCESS. PRESS THE START KEY WHEN THE TIMER EXPIRES. When the oven fault is corrected, the Combitherm will return to normal Operation. CONTINUED OPERATION UNDER ERROR CONDITIONS Error Code Display Shows ES ESi Steam Mode Combination Mode Convection Mode Retherm Mode E01 Low Water Yes No No No To 365°F No E02 Control Temp High Yes Yes Yes To 284°F To 284°F To 28

23 INSTALLATION CHECKLIST ® Use this list as a final check of oven installation conformance. Damage directly attributed to improper set up, installation, COMBITHERMor cleaning can invalidate warranty claims. CL EARANCE S: Left: 6” (152mm) — Service access of 18” (457mm) recommended. 20” (508mm) from heat producing equipment. Right: 4” (102mm) Back: 4” (102mm) for plumbing Top: 20” (508mm) for air movement ARE ALL CLEARANCE REQUIREMENTS MET? ¦ YES ¦ NO IF NO, EXPLAIN: ________________________ ___

14 COMBITHERMCOMBITHERM ® 20•20ES SPECIFICATIONS 40-15/16" (1039mm) 1-13/16" (46mm) 46-3/4" (1186mm) 44-3/4" (1136mm) 4-3/4" (120mm) 2" (50mm) 51-15/16" (1319mm) Water Drain (Side Back) Steam Vents (Top) 76-15/16" (1954mm) 8-15/16" (226mm) 67-3/8" (1710mm) 76-1/4" (1936mm) 12-15/16" (326mm) 24-7/8" (629mm) 27-5/8" (699mm) 5" (127mm) 11-7/8" (302mm) Treated Water Intake (Bottom) Intake (Bottom) Electrical Connection (Bottom) Untreated Water 45-5/16" (1151mm) 48" (1218mm) Water Drain (Bottom) 7- 1

_______________________ 1018ES ELECTRIC COMBINATION OVEN/STEAMER MODEL10•18ESDELUXECAPACITYOFTWENTY(20)FULL-SIZEORGN1/1PANS, . Cook by internal product temperature or time with temperature variablesteam, convection heat, or a combination of both to roast, steam, bake, or oven-fry in a single piece of equipment. . Provides increased food quality and expands menu options while increasing production efficiency and speed by as much as 70-percentcompared to conventional cooking methods. . EcoSmart™ t

Smoking Function (option) Patented Alto-Shaam technology (U.S. Pat. 7,157,668) provides the ability to smoke any product, hot or cold, utilizing real wood chips. The oven also provides full mode function without smoke or residual smoke flavor. The smoking feature functions in both combination and convection mode and can be programmed into deluxe model operating procedure. 1018ESi ELECTRIC COMBINATION OVEN/STEAMER S-Cont rol The Combitherm S-Control includes all basic combination oven operational

Alto-Shaam has consulted with people who understand the properties of water in order to provide water quality standards that meet the broadest possible range of acceptable water quality requirements to help protect your investment. We strongly urge water testing to ascertain the water quality on site prior to the installation of any steam producing equipment. Since water quality is an important issue, Alto-Shaam is committed to provide as much information as possible to help protect the investme

Deck baking refers to baking Pizza directly on the deck. Generally it is a thin product that requires temperature of at least 550°F (290°C). Screen baking refers to baking Pizza on a screen. The screen lifts the Pizza off the deck. The screen may be removed near the end of the bake time to give the bottom of the Pizza crispier crust and a darker color. Bake temperatures range from 500°F (260°C) to 550°F (290°C). Pan baking refers to baking Pizza in pans. Crusts can be thick or thin and toppings

simple control smokers • installation/operation/service manual -pg. 9 INSTALLATION ELEcTrIcAL cONNEcTION The appliance must be installed by a qualified service technician. The oven must be properly grounded in accordance with the National Electrical Code and applicable local codes. Plug the unit into a properly grounded receptacle ONLY, positioning the unit so that the plug is easily accessible in case of an emergency. Arcing will occur when connecting or disconnecting the unit unless all contro