Alto-Shaam Restaurant Display Equipment & Kitchen Cookware

Alto-Shaam: What You Should Know

Alto-Shaam offers unique lines of commercial cooking equipment that combine the facets of various pieces into one working space. This equipment prepares different foods while limiting shrinkage and product loss – an excellent investment for kitchens that deplete food. Alto-Shaam units prepare product at uniform levels to ensure your customers receive a consistent degree of quality.

These units are straightforward to operate and are efficient means for fast foodservice, keeping product safe and tasty from the point it's cooked to the moment it's served. Alto-Shaam's designs fulfill myriad foodservice operation needs and can maximize energy efficiency while maintaining employee safety. Their equipment is constructed to supplement your kitchen, saving you from more costly investments in the future. We'll discuss the technology that makes Alto-Shaam unique and effective here.

Common Questions About Alto-Shaam

What is Structured Air Technology?

The premise of Structured Air Technology is to provide greater amounts of food with higher output. There can be as many as four ovens in a single piece of equipment, and each chamber is constructed with its own cook-time control, fan speed, and temperature. Structured Air Technology is found in Alto-Shaam's Vector® multi-cook ovens, which can cook four different food products simultaneously without flavor transfer. Structured Air Technology executes high-velocity downward and upward airflow. This air travels through every shelf and goes vertically through jet plate holes located at the bottom and top of each cook chamber. The heat is optimized to deliver fast, consistent cooking.

What is Halo Heat technology?

Halo Heat® technology shields products from dryness and shrinkage while enhancing quality and yield. It's a gentle heat that radiates evenly around food without using added humidity, fans, or extremely hot elements. Alto-Shaam's Halo Heat technology can hold product for merchandising or serving, so food can be prepared outside busy service times, decreasing waste and increasing flexibility. Halo Heat technology temperatures don't fluctuate to extremes – this distinguishes them from low-temperature cooking and traditional heated-holding technologies. Precise, low temperatures curate desirable flavors and moisture for food.

What happens when you pair a boilerless design with PROpower technology?

Alto-Shaam's boilerless combi ovens feature PROpower technology. This means the generated flash steam can provide more control of product cook times, recovery, and quality while enabling you to adjust steam volume precisely. Boiler-free, flash steam generation doesn't require a water reservoir to maintain steam levels – a mere spray of cold or room-temperature water directly on the heated surface can create steam, rather than heated water in a separate tank. Once the water has been sprayed, fans facilitate steam circulation throughout the oven chamber. Boilerless designs with PROpower technology cut down on water use and improve equipment reliability. This reduces maintenance costs on parts and labor, so there is no need for boiler maintenance.

What are the benefits of ventless technology?

Ventless technology in Alto-Shaam's equipment is suitable for low-temp, multi-cook, and steam-cooking applications. Halo Heat's low, slow heating can cook and hold various menu items. Multiple products can be prepared simultaneously with independent configurations, maintaining food consistency and quality.