Alto-Shaam Temperature Probes - PR-36576@CTP

Alto-Shaam  Temperature Probes - PR-36576@CTP

Alto-Shaam PR-36576@CTP removable single-point sous vide temperature probe for precise, reliable cooking temperature control.

What our Experts Think

• Precision core temperature control: The PR-36576@CTP probe delivers highly accurate food temperature readings, ensuring consistent results in cook-and-hold and combi oven applications.
• Designed for professional kitchens: Built for Alto-Shaam systems, it integrates directly with Cook & Hold and Combitherm platforms for reliable HACCP-level monitoring.
• Removable & service-friendly design: Allows quick extraction for cleaning and sanitation, reducing downtime and improving hygiene compliance.
• Heavy-duty commercial construction: Stainless-steel probe body is engineered to withstand continuous high-temperature use and repeated wash cycles.
• High-accuracy sensing: Multi-point/advanced sensing configuration helps maintain stable readings even in dense or large-volume product loads.
• Operational efficiency boost: Supports automated cooking cycles by feeding real-time temperature data to the oven control system, improving consistency and reducing labor.
• Food safety compliance: Helps operators maintain precise internal temperature targets for safe cooking, holding, and regeneration processes.

Q&A

Q: What is the Alto-Shaam PR-36576@CTP temperature probe?
A: The PR-36576@CTP is a commercial-grade sous vide temperature probe designed for Alto-Shaam Cook & Hold and combi ovens to deliver precise internal food or water temperature readings.

Q: What does the probe do?
A: It continuously monitors product or bath temperature during cooking, ensuring accurate low-temperature cooking, food safety compliance, and consistent results.

Q: What type of probe is it?
A: It is a removable single-point stainless steel sensor probe used in sous vide and precision cooking applications.

Q: What ovens is it compatible with?
A: It is designed for Alto-Shaam Cook & Hold and combi oven systems, especially CTP/CTC series units used in commercial kitchens.

Q: What are its key features?
A: It offers fast-response temperature sensing, durable stainless-steel construction, and a removable design for easy cleaning and sanitation.

Q: Why is it important in commercial kitchens?
A: It improves cooking accuracy, supports HACCP food safety standards, and helps maintain consistent product quality in high-volume operations.

Q: Is it a genuine OEM part?
A: Yes, the PR-36576@CTP is an original Alto-Shaam OEM component, ensuring proper fit, reliability, and equipment compatibility.

Q: What is it typically used for?
A: It is used for sous vide cooking, slow roasting, and precise temperature-controlled holding in restaurants, hotels, and institutional kitchens.

Maintenance Tips

• Clean after every use: Wipe probe with a soft, damp cloth immediately after cooking to prevent grease and protein buildup.
• Remove for sanitation: Use the removable design to fully clean and sanitize between shifts for food safety compliance.
• Avoid harsh chemicals: Do not use caustic cleaners or abrasives—these damage stainless steel and sensor accuracy.
• Check cable & tip regularly: Inspect for bends, cracks, or insulation wear to ensure accurate temperature readings.
• Calibrate periodically: Verify accuracy using a known reference temperature to maintain precise cook/hold performance.
• Prevent moisture damage: Keep connector ends dry and avoid soaking electrical interfaces during cleaning.
• Proper storage: Hang or store probe straight to avoid kinks and maintain fast response time.
• Handle with care: Do not force insertion into dense product; this can damage the sensor tip and reduce lifespan.