CTC20-20E

Overview

The Alto-Shaam CTC20-20E is a floor-standing electric combi oven in the CT Classic line. Its boiler-free steam generation supports steam cooking without a boiler, while EcoSmart technology is specified for reduced energy and water consumption. The oven offers steam, convection and combination cooking modes, letting kitchen teams prepare different products in one cooking chamber.

This model includes a roll-in pan cart and supports up to 20 full-size sheet pans, 20 GN 2/1 pans or 40 full-size hotel pans (GN 1/1), arranged two rows deep. The Classic control uses push buttons and an LED display rather than a touchscreen.

Key Features

• Boiler-free electric operation: Steam is generated without a boiler, with reduced water use and maintenance costs noted in the product information.
• Three cooking modes: Steam, convection, and a combination of steam and convection heat.
• Classic controls: Push-button operation with recognizable icons; the LED display indicates cooking mode, temperature settings, time remaining and instructions.
• Two fan speeds: Select a fan speed for products affected by high-velocity air movement.
• CombiClean: Fully automatic cleaning is listed with one heavy-duty cleaning cycle in the manufacturer’s specification.
• Humidity and venting: Product highlights list Absolute Humidity Control for adjustable humidity and SafeVent oven venting.
• Cleaning access: A retractable hand shower hose is fitted with a safety shutoff interlock and backflow preventer.
• Door and interior: Right-hand hinged door with integrated preheat strip, CoolTouch3 triple-pane window and high-efficiency LED lighting in the door.
• Included probe: Removable, single-point, quick-connect core-temperature probe.

Specifications

• Model: CTC20-20E.
• Type: CT Classic floor-standing electric combi oven, boiler-free.
• Capacity: 20 full-size sheet pans; 20 GN 2/1 pans; or 40 full-size hotel or GN 1/1 pans, two rows deep.
• Cart: Roll-in pan cart with 20 non-tilt support rails and 10 stainless steel shelves.
• Rail spacing: 20 inches (508 mm) horizontal width between rails; 2-9/16 inches (65 mm) vertical spacing.
• Exterior dimensions: 79-1/4 inches high × 43-3/4 inches wide × 47 inches deep (2012 × 1111 × 1192 mm).
• With optional recessed door: 79-1/4 inches high × 48-3/4 inches wide × 47 inches deep (2012 × 1238 × 1192 mm). The recessed door increases oven width by 5 inches (127 mm).
• Interior dimensions: 60-7/16 inches high × 24-1/4 inches wide × 32-3/4 inches deep (1535 × 616 × 832 mm).
• Weight: 1,150 lb.
• Interior construction: 18-gauge stainless steel cavity; seamless welded cavity and bright-annealed interior. Stainless steel exterior.
• Door: Standard right-hand hinge; 130-degree swing.
• Cooking temperatures: Steam, 85°F–250°F (30°C–120°C); convection, 85°F–575°F (30°C–300°C); combination, 212°F–575°F (100°C–300°C).
• Electrical choices listed: 208–240 V, 3-phase; 380–415 V, 3-phase; or 440–480 V, 3-phase. Confirm the available configuration for the unit being ordered.
• Water supply: 30 psi minimum dynamic pressure and 90 psi maximum static pressure (200–600 kPa).
• Drain: 1-1/2-inch (40 mm) connection with a vertical vent extending above the exhaust vent; drain materials must withstand temperatures up to 200°F (93°C).
• Other included features: Six adjustable stainless steel seismic legs, cool-down function, retractable rinse hose, automatic cleaning function and two-speed fan.

Installation & Requirements

Plan the electrical service for the specific CTC20-20E configuration. The listed electrical choices are 208–240 V, 380–415 V or 440–480 V, all three-phase. The available electrical chassis listings for this model also identify 208 V, 380 V and 440 V three-phase versions. Verify the appliance nameplate and the manufacturer’s current specification before connecting power. This is an electric model; the cited specifications do not call for a gas connection.

The oven requires a water supply within the stated pressure limits: at least 30 psi dynamic and no more than 90 psi static. Provide the specified 1-1/2-inch drain connection and vertical vent. Drain materials must tolerate up to 200°F (93°C). The retractable rinse hose has a safety shutoff interlock and built-in backflow preventer.

The specification lists 20 inches (508 mm) above the unit for air movement; 4 inches (102 mm) at the back, or 4-5/16 inches (109 mm) with the optional plumbing kit; and 5-1/8 inches (130 mm) below for the legs and air intake. At the left, the listed clearance is 0 inches, with 18 inches (457 mm) recommended for service access. At the right, the listed clearance is 0 inches from non-combustible surfaces and 2 inches (51 mm) for door swing or combustible surfaces. The optional recessed door changes the exterior width, so account for that option when checking the installation space. SafeVent is identified as the oven venting system; the supplied information does not specify a separate hood as standard equipment.

Operation

Alto-Shaam’s service manual recommends preheating before cooking. To set a timed cook, turn on the oven, select Steam, Combi or Convection, set the oven temperature and cook time, choose the fan speed, load the food and press Start/Stop. Cooking by probe follows the same general setup, with the probe temperature set in place of a cook time; insert the probe into the food before starting the cycle.

The Classic control displays the selected mode, temperature, time remaining and operating instructions. Cook time is shown in hours and minutes. The service manual specifies that temperatures below 350°F (177°C) allow high- or low-speed fan operation; at 350°F (177°C) or higher, high-speed fan operation is permitted. The cool-down function lowers the oven-compartment temperature at an accelerated pace. If power fails, the oven will not operate; after a prolonged outage during cooking, the manual recommends checking food safety according to local health regulations.

Cleaning & Maintenance

The manufacturer specifies CombiClean automatic cleaning with a heavy-duty cycle. The supplied manual emphasizes using only authorized Combitherm oven cleaner; unauthorized cleaning agents may discolor or damage interior surfaces. Its cleaning instructions describe selecting a cleaning level, placing the appropriate cleaner in the oven cavity drain or applying the specified liquid cleaner, replacing the drain screen, closing the door and starting the cycle. The manual says to leave the door slightly ajar after cleaning. Follow the instructions for the cleaner used and the applicable CTC20-20E operating documentation.

Clean the door gasket daily after the oven has cooled: wipe it and its crevices with a cloth and warm detergent solution, then wipe with clean rinse water. Do not remove the gasket or put it in a dishwasher. The manual advises leaving the oven door slightly open at the end of production to relieve pressure on the gasket, and cleaning the door hinges routinely.

At the end of the production day or between shifts, clean the oven. Remove food debris from the drain screen so solids do not enter and block the drain; do not put grease, fat, wood chips or solid waste down the drain. Clean the probe after use and between products, and return it to its bracket. The manual also describes cleaning the roll-in cart with mild detergent and warm water, removing debris from casters, rinsing and sanitizing food-contact surfaces, then allowing the cart to air-dry.

The service manual calls for weekly inspection of the convection elements on electric models. Inspect for cracking, grease or carbon buildup, scale buildup and major deformation. The manual also warns not to steam-clean, hose down or flood the oven interior or exterior, and not to use a water jet. It cautions against abrasive compounds, chloride-based cleaners, quaternary-salt cleaners, hydrochloric acid, wire brushes, metal scouring pads and scrapers on stainless steel.

Troubleshooting

If the oven does not operate after a power interruption, the manual confirms that it will not run without power. Check that power is connected and that the supply voltage matches the oven’s model tag; the service manual directs electrical troubleshooting to checks at the power source and main terminal block.

Applications

The CTC20-20E’s 20-pan roll-in capacity suits high-volume foodservice work such as batch cooking for restaurants, hotels, healthcare kitchens, catering operations and institutional foodservice. Its steam, convection and combination modes support different cooking tasks in the same oven, while the cart allows a loaded set of pans to be rolled into the cooking chamber.