Alto-Shaam Express CombiTherm Combi Ovens - CTX4-10E/S

Alto-Shaam  Express CombiTherm Combi Ovens - CTX4-10E/S

Get the power of steam, convection and combination cooking in a single 24-inch wide footprint. The CT Express Combitherm bakes, roasts, steams or oven-fries up to 70 % faster than traditional ovens while using less energy and water—all with the legendary durability of Alto-Shaam.

Features                    

• Three cooking modes—steam, convection or combi—for unbeatable menu versatility.
• Boiler-free flash-steam generation eliminates costly boiler maintenance.
• EcoSmart design and an energy-saving reduced power setting cut utility costs.
• Simple Control with single-speed fan delivers consistent results at the touch of a button.
• Includes CombiClean tablet cleaning system & hand sprayer kit for effortless daily wash-down.
• Stainless-steel interior & exterior with adjustable bullet legs—built for busy commercial kitchens.
  

Pan capacity

• 5 × 12" × 20" full-size hotel pans (2 ½" / 65 mm deep)
• 10 × 18" × 13" half-size sheet pans (1" / 25 mm deep)
• Compatible with GN 1/1 pans up to 100 mm deep (see table below)
• Two stainless-steel wire shelves included

Specifications

What our Experts Think  

• Premium hot carving station for high-visibility service
  The Alto-Shaam CS-200 is a double-lamp heated carving station with integrated Halo Heat® shelf technology, designed to keep roasted meats at ideal serving temperature while enhancing front-of-house presentation.
• Dual heating system prevents drying and overcooking
  Combines gentle radiant heat from the carving surface (Halo Heat®) with overhead heat lamps, maintaining food temperature stability without drying out or continuing the cooking process.
• Built for high-volume service (up to ~70 lb capacity)
  Supports approximately 70 lb (32 kg) of product, making it ideal for roasts, carved meats, and banquet-style service where continuous slicing is required.
• Ergonomic, mobile-friendly design
  Designed to sit on top of compatible Alto-Shaam cook & hold or holding equipment, enabling flexible use as a mobile or fixed carving station depending on service layout.
• Professional carving surface with built-in efficiency features
  Includes a removable NSF cutting board with integrated gravy lane, improving sanitation, workflow efficiency, and cleanup speed during busy service periods.
• Optional glass breath guard for upscale presentation
  Available clear glass guard improves hygiene and visual merchandising while maintaining easy access for carving operations.
• Best fit use case
  Ideal for hotels, buffets, catering lines, and high-end banqueting operations that need consistent hot holding + live carving performance with strong presentation value.

                 
Q&A    

Q: What is the Alto-Shaam CS-200 Carving Station used for?
A: A commercial heated carving station designed for buffet lines and front-of-house service, keeping carved meats and hot foods at safe serving temperatures while improving presentation and workflow.

Q: What are the key features of the CS-200?
A: It uses a combination of Halo Heat® radiant warming from below and infrared heat lamps from above, ensuring even temperature control without drying or overcooking food.

Q: What is its capacity?
A: It can hold approximately 70 lb (32 kg) of carved or whole roasted product, making it suitable for banquet and buffet service.

Q: How does Halo Heat improve performance?
A: Halo Heat provides gentle, uniform radiant heat instead of harsh convection airflow, helping maintain moisture, texture, and yield over long holding periods.

Q: Does it include a cutting surface?
A: Yes. It comes with a removable NSF/USDA cutting board with integrated gravy lane, designed for clean, efficient carving and food safety.

Q: Is it portable or fixed?
A: It can be used as a mobile or stationary carving station, and is often paired with Alto-Shaam cook-and-hold or holding cabinets for integrated service setups.

Q: Where is it typically used?
A: Common in hotels, buffets, catering operations, and carving stations in banquets where food is carved in front of guests and served immediately.

               
Maintenance Tips        

• Wipe heated shelf daily (after cool-down) to remove grease, drips, and food residue
• Clean cutting board after each service using warm water, mild detergent, and sanitizer; dry thoroughly
• Remove and clean cutting board drip/gravy lane regularly to prevent buildup and odors
• Clean glass breath guard daily with a non-ammonia glass cleaner for clear visibility and hygiene
• Do not use knives or metal scrapers on the heated surface to avoid damage to Halo Heat finish
• Inspect and wipe heat lamps regularly (when cool) to maintain consistent lighting and performance
• Keep ventilation openings clear to ensure stable heat distribution from Halo Heat system
• Check electrical cord and switches periodically for wear, especially in high-traffic service areas
• Avoid high-pressure washing or soaking—use damp cloth only to protect electrical components
• Schedule routine professional servicing annually to ensure safe heating performance and electrical integrity