Images may include optional features

Overview

The CT PROformance™10-20 Combitherm® oven is perfect for placement in institutions like universities or schools where the demand for quantity and quality is high. With the ability to steam, braise, bake, roast, oven-fry and retherm, this oven will replace many of the expensive components currently taking up valuable space in your kitchen, saving both time and labor.

Capacity – Eleven (11) full-size sheet pans, twenty-two (22) full-size hotel or GN 1/1 pans; two rows deep.
Blazing Speed – PROpower™ delivers an instant turbo boost of heat to accelerate production up to 20% faster than other combi ovens and up to 80% faster than convection technology.
ENERGY STAR – The CTP10-20G oven is ENERGY STAR certified.
Precision & Quality – The Absolute Humidity Control™ system allows you to select any humidity level from 0–100% helping you to maximize food quality, texture and yield. The auto-reversing fan delivers balanced airflow for ideal product browning, texture and finish.
Zero Clearance – Place the oven next to any piece of equipment anywhere on your line, saving valuable space and reducing ventilation costs.
PROtouch™ Control – Customizable recipe management and navigation allows for intuitive one-touch-cooking.
Quick Ship available for standard models.

Request a Quote Where To Buy General Inquiry Warranty Registration

Resources

CTP10-20 Combi Oven

11 Full-Size Sheet Pan or 22 Full-Size (GN 1/1) Pan Capacity

Features & Benefits

To learn more about the Combitherm Oven's features and benefits, scroll through the video below by using your mouse, or by clicking the navigation dots along the right-hand side of the page. If you'd like to skip this section, click one of the "skip to: top | bottom" links towards the bottom right of the experience, or use the double arrows above or below the navigation dots.

Skip to: Top | Bottom

THE COMBITHERM OVEN

Features & Benefits

One oven. Endless possibilities.

ECOSMART PLUS^™

The CT PROformance oven uses 80% less water, provides 60% more production, and is 40% more energy efficient than conventional cooking technologies.

BLAZING SPEED

PROpower^™ delivers an instant turbo boost of heat to accelerate production – up to 20% faster than other combi ovens and up to 80% faster than convection technology – and provides rapid temperature recovery. Three power levels – Turbo, Eco and Reduced Power modes – increase control over recovery, cooking times and food quality. Expanded temperature range up to 575⁰ F (302⁰ C) shortens preheat times and recovery between loads.

PROTOUCH^™ CONTROL

Customizable recipe management and navigation allows for intuitive one-touch-cooking. Multi-Shelf Timers – Program individual shelf times down to the second. Precision Control – Professional Cooking and Pre-programmed recipe modes.

ABSOLUTE HUMIDITY CONTROL

Increase quality, texture and yield by selecting an exact percentage between 0-100%. Improved venting allows for more control over finish.

BOILERLESS STEAM GENERATION

Boilerless design for improved reliability and efficiency.
*Boiler optional on electric models.

FIVE-SPEED, AUTO-REVERSING FAN

Five settings deliver balanced airflow for even product browning, texture and finish throughout the cavity.

COMBISMOKE^®

Expand menu offerings and get inspired with new flavors. Hot or cold smoke using real wood chips. CombiSmoke feature is built into the oven cavity for controlled smoking every time. A single cleaning cycle removes all smoke odor and residue.

DETACHABLE TEMPERATURE PROBE

Reinforced, detachable food probe with temperature sensor delay is designed to break away, reducing equipment downtime and repair costs.

ZERO CLEARANCE DESIGN

Exclusive design offers the flexibility to put the oven next to any piece of equipment - anywhere on your line. The smaller footprint saves valuable space and reduces expensive ventilation costs.

LED ILLUMINATED DOOR HANDLE

Designed for the needs of the busy kitchen, the LED door handle provides visual notification of the oven cooking status. Handle also allows for hands-free opening and closing.

INTEGRATED DOOR LED LIGHTING

Energy-efficient, LED lighting is integrated within the door to illuminate the cooking cavity.

COOLTOUCH3^™ TRIPLE PANEL GLASS DOOR

Keep your workers safe. Triple-pane glass keeps the heat inside, while keeping the glass cool to the touch. 15% greater thermal retention improves performance and efficiency.

SAFEVENT^™ VENTING SYSTEM

Prevent operator injury by evacuating steam from the oven cavity during final minute of cooking or with 10 degrees left on probe.

COMBICLEAN PLUS^™

Easily clean the oven’s hard work. Five automatic cleaning cycle options from “Quick Rinse” to “Heavy Soil” feature reduced water consumption. Use safe, convenient cleaning tablets or optional liquid cleanser.

PRORINSE^™ HANDSHOWER

Ergonomic, high efficiency spray-head is front-accessible and can be used without opening the oven door. Retractable hose features patented water shut-off to prevent water flow when the hose is not in the extended and locked position.

USB PORT

Easy HACCP download, recipe management and software updating.

AUTOMATIC GREASE COLLECTION SYSTEM

Allows operators to safely extract and dispose of hot grease.

COMBIHOOD PLUS^™ VENTLESS HOOD

Save costly hood space and have flexibility of oven placement with ventless options. The high power fan draws fumes and steam into the hood intake and out the top surface exhaust vent, trapping grease as the air moves through the ventilation system.

dispTimeBuf1

dispTimeCur

dispTimeDur

dispSizes

dispWinY

dispVidSrc

Testimonials

"The cooking possibilities are endless"

- Adam Cochran Executive Chef

Proud Owner: Combitherm^® oven

Adam Cochran, Executive Chef, uses the CT PROformance™ Combitherm® combi oven at a golf course in North Carolina.

Adam uses the combi oven for:

50% convection cooking
30% steaming
20% combi cooking

“Honestly, I love everything about my Alto-Shaam,” said Adam. “It is a comfort knowing that I have so many different resources I can work with and the turnaround in between each mode is quick. … The cooking possibilities are endless!”

"Not only is the equipment great, but so is the support"

- Steve Cerullo Sr. Foodservice Director, Geisinger Health System

Proud Owner: Combitherm^®, smoker, Cook & Hold and rotisserie ovens and holding cabinets

Geisinger Health Systems has used Alto-Shaam equipment for over 20 years, including Combitherm combi ovens, smoker ovens, Cook & Hold ovens, holding cabinets and rotisserie ovens.

Steve Cerullo, Senior Foodservice Director, said what he likes best about the Alto-Shaam ovens is the ease of use, dependability and reliability. Geisinger Health Systems uses the Alto-Shaam equipment daily in the production kitchens, retail operations and room service.

“Not only is the equipment great, but so is the support,” Steve said. “We've had our chefs at the Alto-Shaam test kitchen where they learned a ton about the Alto Shaam products and how to best use them. We also have fantastic access to the corporate chefs and sales team direct from the factory. None of them have EVER let us down when we needed something.”

"The bread is a better product"

- Linda Conti Director of Purchasing Services, ACTS Retirement-Life Communities

Proud Owner: Combitherm^® ovens and food wells

ACTS Retirement-Life Communities serves a mix of independent and assisted living residents. With 8,000 residents living in 23 communities located within eight states, meal times can often become busy. The average number of meals served each day can range between 265 meals at a smaller community and 775 meals at the larger communities.

ACTS Retirement-Life Commmunities found its overall food quality has increased through using Alto-Shaam's Combitherm ovens and food wells. The combi ovens are used for:

60% convectional cooking
30% baking
10% smoking

"We found that rolls and the bread products were able to get extended life," said Linda Conti, Director of Purchasing Services. "If we were doing something earlier in the day, you could convert it into something else before it became bread crumbs or croutons. The bread comes out a lot moister. The products done in the combi are more consistent because of the type of recipes we have set up.”

"It improves consistency"

- Micah Kaufman Executive Chef

Proud Owner: Combitherm^® and Cook & Hold ovens

The Milwaukee Art Museum has two Combitherm combination convection-steam ovens, as well as an Alto-Shaam Cook & Hold oven, to support the foodservice functions in the café and catering kitchens.

The Milwaukee Art Museum’s banqueting system is run out of a small catering kitchen and serves thousands of guests each month. Chef Micah Kaufman uses a CTP10-20 CT PROformance™ Combitherm oven to cook filets and other menu items for weddings, corporate events and fundraisers.

The CT PROformance’s intuitive recipe management system ensures that Kaufman will have consistent results every time the oven is used.

“Regardless of who I have working in the kitchen, the results are the same each time we use the oven,” Kaufman said. “It improves consistency between batches of products.”

"The precision you can achieve is amazing"

- Peter Sandroni Chef and Owner

Proud Owner: Combitherm^®

Having never used a combi oven before, La Merenda restaurant was able to decrease cooking times and increase both production and service capacity of their many small plate items by integrating an Alto-Shaam CT PROformance™ Combitherm® into the busy and stressed kitchen.

“Before using the combi, we would have to fight for space on the line,” said chef and owner Peter Sandroni. “Constantly checking the oven to see if items were done was challenging and really slowed us down during prep and service. Now, instead of having to guess and check, we use the oven to achieve the perfect finish on every item. The precision you can achieve is amazing. We can get so much more done in a day. Instead of fighting to use the oven, now we can make three dishes in six hours.”

"The ovens perform to my expectations"

- Tony Maws Chef and Owner

Proud Owner: Combitherm^®ovens

On any given day, Chef Tony Maws is using his Combitherm oven to cook a constantly evolving menu. The Alto-Shaam combi ovens are used at Craigie on Main and The Kirkland Tap & Trotter for steaming, slow cooking, dehydration, and roasting, as well as in combination mode.

“There is nothing that we don’t try to do,” Maws said.

Consistent products and performance are essential to Maws’ operations at his two restaurants, which lead him to the Alto-Shaam products.

“The ovens perform to my expectations. They are consistent,” Maws said. “They have a lot of moving parts, but they are practical and they perform well. At the end of the day, that is what they have to do. … To me what separates Alto-Shaam is the people of Alto-Shaam and how responsive they are. It‘s a no-brainer why I stayed with Alto-Shaam.”

"We need equipment that is efficient and reliable. Alto-Shaam gives us all of those things."

- Mark Lund Executive Chef

Over the years, Peppermill Reno has undergone numerous renovations to get the property where it is today – four separate hotel areas, a luxury spa, 10 public restaurants, a 24/7 casino, the largest meeting and events space in northern Nevada and a thriving nightlife packed with year-round entertainment. One of the largest privately owned companies in northern Nevada, Peppermill Reno does everything from advertising to glass work in-house, including the award-winning cuisine from executive chef, Mark Lund and his culinary team.

An area that is never short-changed is the kitchens, which feature high-quality equipment made in the USA, such as Alto-Shaam foodservice equipment. Lund and his team of 170 are very particular about the type of foodservice equipment that is used at Peppermill Reno and for good reason. The staff dishes out anywhere from 25,000 to over 80,000 meals weekly depending on the season.

Throughout the property, there are well over 150 products from Alto-Shaam, not including a recent order Lund put in for new Combitherm® ovens, QuickChiller™ blast chillers and warmers for a their banquet facility. Lund and team uses Cook & Hold ovens throughout the entire property, including the buffet, banquet centers, employee dining, room service kitchen, coffee shop and Biscotti’s. In addition, there are 52 banquet carts, six heated holding cabinets, multiple combi ovens, plus many new Alto-Shaam warmers that are replacing old ones throughout the property.

“We are typically running a very high room occupancy, so we are always busy. Thirteen of our kitchens are used extensively every day,” said Lund. “With that high of demand and a limited labor supply, we need equipment that is efficient and reliable. Alto-Shaam gives us all of those things in one package, which is the greatest gift ever.”