CTX4-10EVH

Overview

The Alto-Shaam CTX4-10EVH is a CT Express combination oven/steamer with ExpressTouch control and a ventless hood. The CT Express is described as Alto-Shaam’s most compact combi oven, with full-size performance. The CTX4-10EVH can hold five full-size hotel pans or GN 1/1 pans, or ten half-size sheet pans. The installation manual lists a net weight of 260 lb and identifies ULC and NSF marks for this model.

This model is electric and requires a dedicated circuit. Electrical details depend on the selected voltage and phase; check the specification and the kitchen’s available service before specifying a connection.

Key Features

• Combination cooking: Use steam, convection heat, or a combination of steam and convection.
• ExpressTouch control: The CTX4-10E family specification identifies the ExpressTouch control. The manual describes selecting modes, setting temperature and time, and starting stored procedures.
• Ventless hood: The EVH model is identified as the version with a ventless hood. Its charcoal filter requires inspection and replacement as described under Cleaning & Maintenance.
• Flexible pan capacity: The CTX4-10EVH holds five full-size pans or ten half-size sheet pans. The manual specifies that maximum half-size sheet-pan capacity is on wire shelves and requires additional wire shelves.
• Additional cooking functions: The manual includes rethermalization, preheat, cool down and delayed start. Broiler and core-temperature functions are identified as optional.
• Certifications: The product listing identifies ULC Certified and NSF Certified marks.

Specifications

• Product: Alto-Shaam CTX4-10EVH Combitherm CT Express combination oven/steamer.
• Control: ExpressTouch.
• Hood: Ventless hood.
• Fuel type: Electric.
• Net weight: 260 lb (118 kg), estimated in the installation manual.
• Full-size pan capacity: Five pans, 20 in × 12 in × 2-1/2 in, or five GN 1/1 pans, 530 × 325 × 65 mm.
• Half-size sheet-pan capacity: Ten pans, 18 in × 13 in × 1 in. The manual notes this capacity is on wire shelves and requires additional wire shelves.
• Maximum product load: 48 lb (22 kg).
• Maximum product volume: 30 quarts (38 litres).
• Exterior dimensions, without hand-held sprayer: 45-7/16 in high × 20-1/2 in wide × 39-5/16 in deep (1155 × 519 × 998 mm).
• Exterior dimensions, with hand-held sprayer: 45-7/16 in high × 23-3/8 in wide × 39-5/16 in deep (1155 × 593 × 998 mm).
• Electrical service: Dedicated circuit required. The manual gives these CTX4-10EVH configurations: 208 V, 1 phase, 60 Hz, 23.4 A, 4.87 kW, NEMA L6-30P (US only); 240 V, 1 phase, 60 Hz, 26.3 A, 6.31 kW, 8 AWG, no cord or plug; 208–240 V, 3 phase, 60 Hz, 15.9–18.8 A, 5.59–7.67 kW, 10 AWG, no cord or plug; 208–240 V, 1 phase, 60 Hz, 23.4–26.3 A, 4.87–6.31 kW, 8/3 cord, no plug; 220–240 V, 1 phase, 50/60 Hz, 24.9–26.3 A, 5.47–6.60 kW, 8 AWG, no cord or plug; and 380–415 V, 3 phase, 50/60 Hz, 9.8–10.8 A, 6.49–7.67 kW, 10 AWG, no cord or plug.
• Electrical protection: Ground-fault or residual-current protection must accommodate a leakage current of 20 mA.
• Water inlets: Three cold-water inlets for drinking-quality water: one treated-water inlet, 3/4 in G-style; one untreated-water inlet, 3/4 in G-style; and one untreated-water inlet, 3/4 in GHT for a hand-held sprayer.
• Water pressure: 30 psi minimum dynamic and 90 psi maximum static (200–600 kPa).
• Drain: 1-1/2 in (40 mm) connection with a vertical vent extending above the exhaust vent. Drain materials must withstand temperatures up to 200°F (93°C).
• Water quality requirements: Free chlorine less than 0.1 ppm; hardness 30–70 ppm; chloride less than 30 ppm; pH 7.0–8.5; silica less than 12 ppm; and total dissolved solids 50–125 ppm.
• Clearances in the installation manual: Left, 16-1/4 in (413 mm) for hood-filter service, with 18 in (457 mm) recommended for service access; right, 4 in (102 mm) from non-combustible surfaces; top, 20 in (508 mm) for air movement; rear, 4 in (102 mm); bottom, 4 in (102 mm) for air movement.
• Certifications listed: ULC Certified and NSF Certified.

Installation & Requirements

Install the CTX4-10EVH level. The manual calls for a stable, non-combustible, level horizontal surface and notes that the appliance must be level. The specified clearances are listed above; the left-side space includes room for hood-filter service. The manual also lists 18 in (457 mm) as recommended service access on the left, 20 in (508 mm) above for air movement, and 4 in (102 mm) at the right, rear and bottom positions specified in the clearance table.

This is an electric appliance, not a gas model. A dedicated circuit is required. Available electrical configurations include single-phase and three-phase service, with voltage, current, kilowatt rating and cord or hardwire details varying by configuration. The 208 V, single-phase configuration is listed with a NEMA L6-30P connection for the US only; other listed configurations specify no cord or plug, or a cord without a plug. Verify the exact service and connection for the unit being purchased. The manual requires ground-fault or residual-current protection that accommodates 20 mA leakage current.

Provide the listed three cold-water inlets and a 1-1/2 in (40 mm) drain connection. A hand-held sprayer requires its own untreated-water inlet. The manual specifies a vertical drain vent extending above the exhaust vent and drain materials suitable for temperatures up to 200°F (93°C). Water supply shut-off and a back-flow preventer are required when local code requires them. The manual makes water quality the owner/operator/purchaser’s responsibility and warns that failure to meet its published standards may damage the equipment or components and void the original equipment manufacturer’s warranty.

Operation

The manual describes the following cooking modes and temperature ranges:

• Steam: 85°F to 250°F (29°C to 121°C). Automatic steaming at 212°F (100°C) is the factory-set default; quick steaming is 213°F to 250°F (101°C to 121°C); low-temperature steaming is 85°F to 211°F (29°C to 99°C).
• Combination: Steam and convection heat together, adjustable from 212°F to 485°F (100°C to 252°C).
• Convection: Convection cooking without steam, from 85°F to 485°F (29°C to 252°C).
• Retherm: Reheating with automatic steam injection, from 245°F to 320°F (120°C to 160°C).
• Broiler: An optional top-shelf broiling element for broiling or toasting foods such as sandwiches, nachos, soups and desserts.

Operators can set or recall cooking temperature and time. Core temperature is an optional function used to set, recall or display a product’s internal temperature. Preheat brings the oven cavity to a user-set temperature; cool down lowers the cavity temperature at an accelerated pace to a user-set temperature. Delayed start can begin preheating in advance. Start/Stop initiates cooking modes and procedures stored in memory or stops an active procedure.

The manual’s recipe examples show the range of work the oven can handle: steaming vegetables, eggs, rice and pasta; cooking or reheating poultry, fish and meat; and preparing items such as casseroles, pizza and potatoes. These examples are recipe references, not a substitute for setting the cooking program appropriate to the food and operation.

Cleaning & Maintenance

Follow the manual’s cleaning precautions. Do not steam-clean, hose down, flood or use a water jet on the interior or exterior; the manual warns that doing so may cause serious harm and void the warranty. Do not use metal scouring pads or corrosive chemicals. Use only authorized Combitherm oven cleaner; unauthorized cleaning agents may discolor or harm interior surfaces. Do not put grease, fat, wood chips or solid waste down the oven drain. Keep the drain screen in place and remove solid waste from it to help prevent blockage.

Daily gasket and probe care

Clean the door gasket daily to help protect it from deterioration caused by acidic foods. After the oven cools, wipe the gasket and crevices with a clean 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 door slightly open at the end of the production day to relieve pressure on the gasket and routinely cleaning the door hinges.

After each use of Core Temp mode, remove food debris from the probe tip, then wipe it with a disposable alcohol pad. Clean the probe, cable and holding bracket with warm detergent solution, wipe with clean rinse water, then use a disposable alcohol pad or food-contact sanitizing solution. Allow the probe and cable to air dry in the holding bracket. Do not place the probe cable near the broiler element at the top of the oven, and wipe the probe with an alcohol pad before inserting it into a new food product.

Daily oven cleaning and hood filter

The manual calls for daily oven cleaning at the end of the production day or between production shifts. After smoking food, run a cleaning cycle before cooking non-smoked products to prevent smoke residue transfer. Before cleaning, remove solid waste from the oven bottom and drain screen. If the oven is too hot to clean safely, use the cool-down function and open the door until the oven reaches 200°F (93°C). Wearing safety glasses and rubber gloves, spray the interior surfaces, built-in components, shelves and side racks with Combitherm Liquid Oven Cleaner. Close the door and allow the solution to stand for at least 10 minutes. Run a 10-minute steam cycle, then thoroughly rinse all surfaces to remove cleaner residue. Use a non-abrasive cleaning pad for problem areas, replace the side racks and shelves, wipe the gasket with a hot, soapy cloth and clean rinse cloth, and leave the door open approximately 2 in (50 mm) to air-dry.

Inspect the charcoal filter regularly. The manual says to replace it at a minimum of three-month intervals, more often if heavy contaminants are visible or if the filter no longer controls odours. When replacing it, ensure the filter clip is in place at the rear and the airflow arrows point toward the hood fan at the back of the appliance. The manual’s cleaning schedule also identifies the spray head and drain pipe for monthly cleaning.

Troubleshooting

The manual identifies drain blockage as a cause of water backing up into the condenser and oven compartment, potentially leaving the oven inoperable. Check that the drain screen is in place and clear solid waste from it; do not dispose of grease, fat, wood chips or solid waste down the drain. The manual does not provide enough information here to diagnose other faults; consult the complete installation and operation manual or qualified service support for additional troubleshooting.

Applications

The CTX4-10EVH suits commercial kitchens that need both moist-heat and convection cooking in one oven, with a capacity of five full-size hotel or GN 1/1 pans or ten half-size sheet pans. The manual’s recipes include steamed vegetables, rice, pasta and eggs; combination-cooked meats and poultry; fish and seafood; casseroles; pizza; and rethermalized foods. Its optional broiler function can be used for items such as sandwiches, nachos, soups and desserts.