Stop settling for slow, inconsistent cooking. This electric combi oven combines precise thermal control with high-capacity production to deliver consistent results across a wide range of menu items. Designed for continuous operation in commercial kitchens, it supports high-throughput service while maintaining tight temperature and humidity accuracy.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Alto-Shaam 20-20E CLASSIC before cleaning. Empty racks and pans; remove loose debris. Mix mild detergent with warm water (use gallons or liters as needed) and scrub interior with a non-abrasive cloth. Flush steam channels per manufacturer procedure; wipe door gaskets and control dials. Clean exterior with non-abrasive cleaner. Dry all surfaces thoroughly. Check condenser coils and vents monthly to prevent grease buildup and reduce fire risk and equipment failure.#@@#Additional Info#@#Alto-Shaam’s 20-20E CLASSIC 43.75" electric combi oven offers boilerless steam and convection cooking for commercial kitchens. It operates at 208-240v, 3-Ph, 50/60 Hz with 49,600–66,000 watts and fits (40) 12" x 20" or (20) 18" x 26" pans.#@@#General Info#@#Description #@#
Stop settling for slow, inconsistent cooking. This electric combi oven combines precise thermal control with high-capacity production to deliver consistent results across a wide range of menu items. Designed for continuous operation in commercial kitchens, it supports high-throughput service while maintaining tight temperature and humidity accuracy.
#@@# Size And Capacity#@#
This unit measures 43.75 inches wide and 79.25 inches high, providing a compact footprint for heavy-duty performance. Operators find ample rack space with capacity for 40 12" x 20" pans or 20 18" x 26" sheet pans, enabling large batch runs and reduced reload frequency.
#@@# Power And Electrical#@#
The oven operates on 208-240 volts, three-phase power and draws between 137.6 and 158.8 amps, delivering 49,600 to 66,000 watts. Engineers can confidently plan electrical distribution, knowing specifications support sustained high-power cycles without derating.
#@@# Boilerless Steam System#@#
The combi unit employs a boilerless steam source to generate instantaneous steam on demand, eliminating boiler maintenance while providing precise steam injection. Chefs can control humidity for roasting, proofing, or steaming without delays associated with traditional boilers.
#@@# Control Interface#@#
The appliance uses dials and buttons for control, offering tactile, serviceable input that operators can learn quickly. Technicians benefit from a straightforward control scheme that simplifies troubleshooting and reduces downtime.
#@@# Construction And Certifications#@#
Fabricated for commercial kitchens, the oven meets CSA, NSF, IPX5, and cULus certifications, ensuring compliance with safety and sanitation standards. Staff gain confidence from a certified platform that aligns with institutional inspection requirements.
#@@# Energy Performance#@#
This model carries Energy Star recognition and features electric operation optimized for efficiency during long service periods.#@@#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 them at the first sign of cracking to maintain steam seal and efficiency. Descale interior surfaces monthly with a manufacturer-approved descaler to prevent mineral buildup and ensure consistent heat transfer. Clean spray nozzles and drain lines after each shift to avoid clogging and bacterial growth. Lubricate door hinges and check latch alignment quarterly for proper closure.
