Drive production without sacrificing control or consistency. This electric floor combi unit efficiently handles large-volume cooking with managed steam and convection, delivering repeatable results across diverse menus. Operations benefit from precise temperature and humidity control while ensuring compliance with foodservice standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Alto-Shaam 20-10E PRO before cleaning. Remove racks and trays; wash with warm, soapy water and non-abrasive cloths. Flush the chamber with approved sanitizing solution and wipe dry to remove bacteria and residue. Degrease vents and exterior with manufacturer-safe cleaner to prevent fires. Clean condenser coils and door seals regularly to maintain efficiency and avoid breakdowns. Inspect components; replace worn seals. Follow CSA and NSF guidelines for food safety.#@@#Additional Info#@#Alto-Shaam’s 20-10E PRO combi oven offers boilerless steam and electric convection cooking. It fits twenty 13"×18" or 13"×20" pans, has dials/buttons controls, and is certified CSA, NSF, CULus, and IPX5.#@@#General Info#@#Description #@#
Drive production without sacrificing control or consistency. This electric floor combi unit efficiently handles large-volume cooking with managed steam and convection, delivering repeatable results across diverse menus. Operations benefit from precise temperature and humidity control while ensuring compliance with foodservice standards.
#@@# "Capacity Range"#@#
Handle up to twenty 13" x 20" full-size hotel pans or twenty 13" x 18" half-size pans, enabling uninterrupted service during peak periods. Managers achieve predictable yields for plated service and banquets by staging multiple racks for continuous cooking cycles.
#@@# "Boilerless Steam"#@#
Rely on a boilerless steam system that generates rapid steam without needing an external boiler, reducing installation complexity and minimizing space requirements. Chefs enjoy faster steam recovery and consistent humidity for proofs, sous-vide finishing, and roasting applications.
#@@# "Power Specifications"#@#
Configure the unit for a 208-240 volt, three-phase supply with a rated draw between 78.8 and 90.9 amps and power consumption from 28,400 to 37,800 watts, supporting heavy continuous use. Engineers can plan electrical infrastructure knowing exact load characteristics for reliable operation.
#@@# "Control Interface"#@#
Operate with intuitive dials and buttons that allow quick adjustments to time, temperature, and steam levels for repeatable processes. Kitchen staff reduce setup time and maintain consistent product outcomes across various operators.
#@@# "Construction Footprint"#@#
Fit the unit into back-of-house layouts with a width of 35.69", depth of 42.25", and height of 79.25", providing full-size capacity in a floor-model cabinet. Facilities teams can optimize floor plans and service aisles while preserving throughput and accessibility for maintenance.
#@@#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 door gaskets weekly and replace any with cracks or compression loss to maintain airtight seals. Clean interior chamber daily with a nonabrasive, food-safe detergent and rinse thoroughly to prevent residue buildup. Descale steam passages monthly using manufacturer-approved solutions to preserve boilerless steam performance. Lubricate hinges and check electrical connections quarterly; tighten terminals and verify 208/240v supply and phase compatibility.
