Stop trading output for consistency. This countertop combi oven combines steam and convection functions into one compact unit, enabling kitchens to maintain uniform quality across large production runs while occupying minimal footprint. Chefs gain precise control and repeatable results backed by energy-efficient operation and NSF and CSA certifications that meet institutional standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow surfaces to cool before cleaning. Remove racks and wash with warm, soapy water; rinse and dry. Wipe interior and door gaskets with a mild detergent and a soft cloth to remove grease and food residue. Clean exterior stainless steel with a non-abrasive cleaner; polish along the grain. Vacuum condenser coils and vents to improve efficiency. Inspect seals and replace if cracked. Perform weekly deep cleans to reduce bacteria, fire risk, and equipment wear.#@@#Additional Info#@#Alto-Shaam’s 10-10G CLASSIC countertop combi oven offers 70,000 BTU in a 35.69" W stainless steel chassis, using liquid propane and 120v/1-Ph power. It supports (11) 12" x 20" pans, features boilerless steam, a touchscreen, and weighs 695 pounds.#@@#General Info#@#Description #@#
Stop trading output for consistency. This countertop combi oven combines steam and convection functions into one compact unit, enabling kitchens to maintain uniform quality across large production runs while occupying minimal footprint. Chefs gain precise control and repeatable results backed by energy-efficient operation and NSF and CSA certifications that meet institutional standards.
#@@# Capacity Optimization#@#
This unit accepts seven full-size sheet pans or eleven 12-inch by 20-inch pans, allowing teams to scale output without expanding line length. Operators reduce cycle counts and labor touchpoints by processing larger batches per load.
#@@# Flexible Pan Configurations#@#
Technicians configure racks to hold six 13-inch by 18-inch pans when a half-size layout fits menu needs, improving turnover for smaller items. Managers adapt production to service patterns without sacrificing oven utilization.
#@@# Boilerless Steam System#@#
A boilerless steam source delivers rapid steam onset and immediate humidity control, so plated items retain texture and moisture throughout cycles. Chefs program humidity profiles for consistent proofing, sous vide finishing, and rethermalizing.
#@@# Touchscreen Controls#@#
An intuitive touchscreen control simplifies program creation and recall, enabling staff to execute complex cycles with minimal training. Supervisors standardize profiles to reproduce quality across shifts.
#@@# Liquid Propane Power#@#
Liquid propane delivers 70,000 BTU of thermal output for high-throughput roasting, braising, and baking while maintaining responsive temperature recovery. Maintenance teams work with a proven gas supply option that integrates into existing kitchen utilities.
#@@# Compact Stainless Construction#@#
Stainless steel housing measures 35.69 inches wide and mounts on a countertop to conserve floor space while providing durable, cleanable surfaces.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#Upon confirmation of completed payment, Culinary Depot will ship and deliver the package.#@@#Maintenance Guide#@#Inspect gaskets weekly and replace any with cracks or compression to maintain seal integrity. Clean the stainless steel exterior and interior daily with a mild detergent and warm water; rinse and dry with a soft cloth to prevent spotting. Soak removable racks and pans in a 120°F solution for ten minutes, scrub with a nylon brush, and air dry before reinstalling. Flush the steam generator weekly with a descaling solution to prevent scale buildup.
