Website: www.alto-shaam.comAbout Alto-ShaamIn business since 1955, Alto-Shaam has several products ranging from specialty ovens to serving equipment. Alto-Shaam uses the internally patented Halo Heat process - low temperature, even heating applications that use enzyme actions to naturally tenderize or "age" meats resulting in improved flavor, color and nutrition. Other benefits include significantly greater product yield and lower energy use.Products AvailableCook and Hold Ovens - A gentle blanket of radiant heat cooks food to a uniform temperature and does not require venting or oven hoods!Convection - The unique, transverse-flow burner system provides even cooking without the need to rotate pans. Fast and efficient roasting and baking capabilities! Combination Oven/Steamers - Designed with EcoSmartâ„¢ technology for reduced energy and water usage. Boilerless operator available in electric models. Optional programming controls allow for up to 250 cooking cycles each with up to 20 cooking steps. Holding Cabinets - Maintain consistent temperature of product without the need for heat distribution fans - the lack of air motion preserves moisture! Rotisserie - Draw customers in by providing them a view of product during cooking - available in electric or gas. Heated Buffet Servers - Give a lasting impress on your buffet! Carving Stations, Hot Food Modules, Drop-in Food Wells, Hot Holding Carts, Catering Wamer and Mobile Carving Stations. Heated Display Cases - Show your customers how fresh your food is! Ranging from full-service to self-service to revolving merchandisers - all in an expandable design system. Merchandisers/Concession - An interactive menu with real product sells product! Let them fill their senses with a wide range is display options. Quickchillers - Refrigeration systems designed to rapidly and uniformly chill hot foods for safety, storage or production efficiency. Fryers - You don't have to make the oil hotter to be successful - maintain a constant, optimum oil temperature! Available as gas and electric. |