Alto-Shaam Express CombiTherm Combi Ovens - CTX4-10EC
Ventless • 5 × Full-Size Hotel Pans or 10 × Half-Size Sheet Pans • ExpressTouch Control
Bring high-performance steaming, convection, and combination cooking to any kitchen—without the need for a traditional vent hood. The Alto-Shaam CT Express CTX4-10EC delivers full-size capacity, lightning-fast cook times and boiler-free reliability in a compact, EcoSmart design that uses less energy and less water than competitive models.
Features
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Ventless operation—integrated catalytic converter “scrubs” grease and odor for UL-certified hood-free installation.
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ExpressTouch control with two-speed reversing fan, shelf timers, delayed start, USB menu upload and six Gold-n-Brown™ browning levels.
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Three cooking modes: steam, convection (85 °F–485 °F), or a combination for up to 70 % faster results and superior moisture retention.
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Boiler-free flash-steam generation—no boiler maintenance, no reservoir to fill.
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CombiClean tablet system offers four automatic wash cycles; includes hand sprayer kit for quick rinses.
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EcoSmart design reduces energy consumption; selectable reduced-energy mode further cuts operating costs.
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Rugged stainless-steel interior & exterior with removable door gasket for easy sanitation.
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Pack-out ready: two stainless shelves, adjustable 4 in (102 mm) bullet legs and built-in drip tray come standard.
Specifications
| Exterior (H × W × D) |
33-1/2 in × 24-3/8 in × 37-1/4 in (851 mm × 619 mm × 946 mm) |
| Net Weight |
180 lb (82 kg) |
| Electrical Options |
208 V/1 ph/60 Hz 4.91 kW | 240 V/1 ph/60 Hz 6.38 kW | 208–240 V/3 ph 5.63–7.75 kW | 380–415 V/3 ph 6.53–7.75 kW |
| Water Connections |
3/4 in treated & untreated inlets (30–90 psi) • 1-1/2 in drain |
| Ingress Protection |
IPX4 |
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 
Loss 
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