CTP20-20E

Overview

The Alto-Shaam CTP20-20E is an electric CT PROformance combi oven/steamer for commercial kitchens producing food in volume. This boiler-free, floor-model unit comes with a roll-in cart and 20 non-tilt support rails. Its stated capacity is 20 full-size 18" x 26" sheet pans or 40 1/1 GN pans, making it suitable for batch cooking, catering production and banqueting workflows.

The CTP20-20E is a substantial piece of equipment: listed dimensions are 43.75 inches wide, 47 inches deep and 79.25 inches high. The product listing gives a weight of 1,150 lb, while another listing identifies a gross weight of 1,157 lb. Allow for the unit’s size and weight when planning its route into the kitchen and its final location.

Key Features

• Boiler-free electric operation: The product is identified as an electric, boiler-free combi oven/steamer.
• Roll-in cart: A cart is included with the floor model to support roll-in loading and unloading.
• High-volume capacity: The listed capacity accommodates 20 full-size sheet pans or 40 1/1 GN pans.
• Non-tilt support rails: The product description specifies 20 support rails.
• Stainless steel: The product listing identifies stainless steel construction.

Specifications

• Manufacturer: Alto-Shaam
• Model: CTP20-20E
• Product type: CT PROformance combi oven/steamer
• Fuel/power type: Electric
• Boiler: Boiler-free
• Installation style: Floor model with roll-in cart
• Support rails: 20 non-tilt rails
• Capacity: 20 full-size 18" x 26" sheet pans or 40 1/1 GN pans
• Height: 79.25 in. (79 1/4 in.)
• Width: 43.75 in. (43 3/4 in.)
• Depth: 47 in.
• Listed product weight: 1,150 lb
• Listed gross weight: 1,157 lb
• Voltage: 208–240 V
• Phase: 3
• Frequency: 50/60 Hz
• Current: 137.6–158.8 A
• Power: 49.6–66 kW
• Breaker range: 70–80
• Electrical connection: L1, L2, L3, G
• Material: Stainless steel
• Listing certification: NSF Certified

Installation & Requirements

The product listing specifies 208–240 V, three-phase power, 50/60 Hz, a current range of 137.6–158.8 A, a 49.6–66 kW range, a breaker range of 70–80 and connection points L1, L2, L3 and G. Verify the electrical supply against the oven’s model tag and the requirements for the particular unit before connection. The available product information does not specify clearance dimensions or ventilation requirements, so those details should not be inferred from this listing.

Operation

The CTP20-20E is identified as a combi oven/steamer. The CT PROformance operator’s manual includes recipe guidelines covering bakery items, convenience foods, fish and seafood, meat, poultry, vegetables and other foods. The examples are recipe references, not a substitute for checking the cooking requirements of a particular menu item.

The manual also gives operating guidance for cleaning cycles: if the oven is too hot to begin a cleaning cycle, the control displays an “Oven Too Hot” warning. Open the oven door and allow the cavity to cool below 150°F (66°C) before proceeding. For liquid cleaning, the manual lists five cycle levels: Rinse (20 minutes), Light (30 minutes), Normal (1 hour 20 minutes), Heavy-duty (2 hours 6 minutes) and Heavy-duty PLUS (3 hours 30 minutes). These are cleaning-cycle times, not cooking times.

Cleaning & Maintenance

Follow the cleaning directions and warnings in the Combitherm CT PROformance operator’s manual. Use only authorized Combitherm oven cleaner; the manual warns that unauthorized cleaning agents may discolor or damage the oven’s interior. Wear rubber gloves when handling CombiClean tablets or spray oven cleaner, and wear protective eyewear when using spray oven cleaner.

Before a cleaning cycle, remove solid waste from the drain screen and oven interior. For tablet cleaning, place the tablets as far inside the drain as possible and reinstall the drain screen before starting the cycle. The manual cautions that tablets left on top of the drain cover or on the oven floor may not dissolve properly and can damage the interior. With automatic liquid cleaning, confirm that the water is turned on and there is enough liquid cleaner available. The manual names liquid cleaning solution Ce-36457 and Combitherm liquid spray cleaner Ce-24750. It notes that side racks and shelves can remain in the oven during the liquid-cleaning cycle.

The manual states that a power outage during a cleaning cycle triggers a six-minute forced-rinse cycle the next time the oven starts. It also instructs operators to remove an optional grill grate and wash it separately in hot, soapy water, and to remove the smoker tray before cleaning. If the unit has the optional grease collection system, the available manual excerpt notes that three cleaning levels are available.

For routine care, the manual says to clean the door gasket daily with a hot, soapy cloth, because fat and related compounds can weaken it. It recommends leaving the oven door slightly open at the end of the production day to relieve pressure on the gasket, and routinely cleaning the door hinges. On a monthly basis, the manual calls for descaling: add 7 oz of Scale Free cleaner (Ce-27889) to the drain, run a heavy-duty cleaning cycle, rinse the interior and the area behind the open fan guard with the hand shower, and then run a rinse cleaning cycle. The manual also says to remove solids from the drain screen routinely to help prevent blockage.

The service manual calls for weekly inspection of the convection elements on electric models. It directs operators to remove the wire shelves and left side rack, open the fan guard and inspect the elements for cracking, grease or carbon buildup, scale buildup and major deformation. Do not steam-clean, hose down, flood or use a water jet on the oven; the manual warns that this can void the warranty.

Troubleshooting

If the appliance appears dead and has no display or operation, the service manual’s PROformance troubleshooting sequence begins by checking that power is connected and that the main circuit breaker is on. It next calls for checking that the supply voltage is correct for the model tag and checking voltage at the main terminal block. The manual’s detailed electrical checks are service procedures; have a qualified service technician handle internal testing or repairs rather than opening or working on energized electrical components.

Error messages in the service manual include E101 and E102 for an optional ventless hood. E101 indicates a hood fault/no pressure; the manual’s checks include whether filters are installed or clogged and whether the hood fan, filter switch and pressure switch operate correctly. E102 indicates filters not present, described as the air-filter switches not being closed; the manual lists checks of filter installation, filter condition, hood fan and switches. These codes relate to the optional hood system and should not be assumed to describe a fault in the oven itself. The manual also lists E103 and E104 for option-board communication or switch-setting faults, and E105 for no or low water pressure. Use the service manual for the full diagnostic process.

Applications

The combination of roll-in loading and capacity for 20 sheet pans or 40 GN pans suits large-batch work in catering kitchens, banquet operations and other high-volume foodservice settings. The operator’s manual’s recipe-guideline categories include baked goods, prepared convenience items, seafood, meats, poultry, vegetables and miscellaneous foods. Match the oven’s capacity to the volume and pan format your kitchen uses, and consult the operator’s manual for cooking and cleaning procedures.