Alto-Shaam Express CombiTherm Combi Ovens - CTX4-10E/S
Model CTX4-10E • Simple Control • Electric • EcoSmart
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
| Exterior (H × W × D) |
33 ½" × 24 ⅜" × 37 ¼"
(851 × 619 × 946 mm) |
| Net weight |
180 lb (82 kg) |
| Electrical |
208–240 V, 1 ph, 60 Hz, 4.68–6.12 kW, 22.5–25.5 A
Dedicated circuit required |
| Water connections |
(1) ¾" NPT treated & (1) ¾" NPT untreated, 30–90 psi |
| Max product load |
48 lb (22 kg) / 30 qt (28 L) |
| Construction |
Full stainless steel, right-hinged door, IPX4 splash rating |
What our Experts Think
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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.
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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.
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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.
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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.
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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.
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Optional glass breath guard for upscale presentation
Available clear glass guard improves hygiene and visual merchandising while maintaining easy access for carving operations.
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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
Damage 
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