Alto-Shaam CTX4-10E – Countertop Electric CombiOven, (4) 12 x 20 in cap.

When limited space in your restaurant kitchen necessitates that you make the most of the functioning of all your equipment, you’ll find this compact, countertop, electric Combitherm CombiOven to be a wise investment. It’s built with an 18 gauge stainless steel exterior, a 20 gauge stainless steel interior and 2 stainless wire shelves to hold 8 half size sheet pans of 4 full size hotel pans. There’s a built-in drip tray which makes removal of grease and crumbs easier and safer. The flash-steam provided by this oven is generated boiler-free, so all the maintenance, cost and down time associated with a boiler have been eliminated. The oven is resting on adjustable bullet legs, but its compact size makes it perfect for stacking on almost anything, including another CT Express.
Steam, convection and combination are the cooking modes. The oven as a whole has a temperature range of 85-485F, with the convection mode making full use of the entire range. Steam cooking, which is more gentle, reaches its highest temperature at 250F. Combination cooking’s lowest temperature is 212F. Because this model uses the ExpressTouch control, retherm is an added function, and its temperature range is 245-320F. Another feature of the ExpressTouch is Gold-N-Brown, which allows adding 6 different levels of color to your cooking. Other benefits of ExpressTouch are delayed start, automatic steam venting, reduced energy levels and shelf timers. A USB port on the oven allows for programming data, including recipes and their steps. Software language options are English, French, German, Spanish, Russian, Korean and Mandarin Chinese. The EcoSmart technology of this unit enables it to make conservative use of electricity and water in its cooking and cleaning modes, lowering your utility costs.

Specifications

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