The Alto Shaam CTP20-10E Combitherm® CT PROformance™ Combi Oven/Steamer represents a high-capacity, boilerless, floor-mounted cooking solution designed for demanding commercial kitchens. This electric combi oven integrates advanced control systems, including programmable touch controls with four cooking modes—steam, convection, combi, and rethermalization—enhancing culinary flexibility. Equipped with a roll-in cart, (20) support rails compatible with either 18" x 13" half-size sheets or 12" x 20" full-size hotel pans, and a robust stainless steel construction, the unit offers durable performance in professional foodservice environments. Its precise temperature management, removable single-point probe, and SafeVent™ steam venting optimize cooking consistency and operational safety, making it suitable for high-volume restaurant, hotel, or institutional kitchens requiring reliable, versatile cooking equipment. The model’s specifications include a height of 79.25 inches, width of 35.69 inches, depth of 42.25 inches, and a weight of approximately 1052 pounds, with a focus on efficiency and ease of maintenance for continuous daily use.
Top Alto Shaam CTP20-10E Features
The Alto Shaam CTP20-10E combines comprehensive programmability with durable stainless steel construction, enabling precise multi-mode cooking for commercial kitchens. Its boilerless design simplifies maintenance, while the support rails facilitate adaptable sheet and pan configurations. Designed for medium-volume workflows, it streamlines multi-stage cooking and rethermalization, ideal for busy foodservice operations requiring versatile and reliable equipment.
- Capacity: Supports (20) non-tilt support rails for sheet or pan flexibility
- Durability: Heavy-gauge stainless steel body withstands frequent use
- Ease of Maintenance: Removable single-point temperature probe simplifies calibration
- Workflow Fit: Roll-in cart design ensures easy loading and unloading
- Operational Integration: Programmable controls with multiple cooking modes optimize process consistency
Ideal for commercial kitchens seeking versatile, high-capacity combi oven solutions.
Alto Shaam CTP20-10E Technical Specs
The Alto Shaam CTP20-10E features an electric, boilerless operation with a precise control system powered by 480V, three-phase electrical requirements to support its high thermal output. Its self-contained design offers integrated air cooling, with a footprint measuring 35.69" W x 42.25" D x 79.25" H and a shipping weight of approximately 1052 pounds. The unit’s construction in stainless steel ensures durability and sanitation, compatible with standard cleaning protocols. Key features include multiple cooking modes—steam, convection, combi, rethermalization—and programmable settings that enhance process consistency. Its operating temperature range allows rapid heating and precise control, making it suitable for a broad range of foodservice tasks. The unit’s CE, cULus, UL EPH, and IPX5 ratings demonstrate compliance with safety and durability standards, supporting its use in demanding commercial environments.
- Electrical Requirements: 480V, three-phase, 30A, 14.4kW
- Cooling Method: Integrated air-cooled system
- Refrigeration Type: Self-contained
- Product Capacity: Supports (20) sheet/pan configurations
- Construction & Finish: Heavy-duty stainless steel exterior and interior
- Temperature Range: 32°F to 250°F (0°C to 121°C)
- Dimensions: 35.69" W x 42.25" D x 79.25" H
- Weight: 1052 lbs (product weight)
- Food Safety & Maintenance: Corrosion-resistant surfaces with removable parts for cleaning
- Certification & Standards: CE, UL, cULus, UL EPH Classified, IPX5 rating
- Electrical Compatibility: Requires dedicated 480V three-phase power supply
- Ventilation: Adequate airflow needed through environmental ventilation
- Installation Clearance: Minimum 4 inches rear clearance for ventilation
- Drainage: N/A, boilerless
- Workflow Requirement: Stable power supply for consistent operation
- Access & Maintenance: Easy access for cleaning with removable probes
What is a commercial combi oven?
A commercial combi oven is a multifunctional cooking appliance designed for professional foodservice operations, enabling steam, convection, and combined cooking modes within a single unit. The Alto Shaam CTP20-10E combines precise programmable controls and multiple cooking modes, installed in upscale restaurants or institutional kitchens. It supports large sheets or pans, making it suitable for high-volume baking, steaming, and rethermalization tasks in busy foodservice environments.
Top commercial combi ovens for high-volume foodservice settings
Built with robust stainless steel and advanced programmable controls, the Alto Shaam CTP20-10E is designed for professional kitchens needing reliable, versatile cooking. Its capacity and multiple modes make it suitable for mid-volume restaurant operations, hotels, or catering services, optimized for multi-step cooking processes and high throughput during busy service periods.
- Operation for medium-volume tasks—ideal for commercial kitchens
- Compact footprint fits in busy foodservice spaces
- Versatile modes support baking, steaming, and rethermalization
- Heavy-duty construction ensures durability in demanding environments
- Designed for efficient workflow and consistent results in restaurant settings
Why Choose Alto Shaam CTP20-10E
Designed to outperform comparable combi ovens, the Alto Shaam CTP20-10E features a boilerless design that reduces maintenance requirements while delivering precise multi-modal cooking. Its stainless steel construction ensures longevity and sanitation, while programmable controls streamline operational workflows. This unit enhances cooking consistency and operational efficiency in professional foodservice environments by combining advanced features with a durable form factor.
- Self-contained, boilerless operation simplifies maintenance
- Stainless steel build offers long-term durability and sanitation
- Integrated programmable controls for process accuracy
- Quiet operation with efficient energy consumption
- Designed for reliable performance in restaurant-ready kitchens
