71 Steak & Grill needed a low-temperature smoker oven that could expand their menu in an indoor space. Learn how our latest Cook & Hold Smoker Oven helped them achieve greater protein yields and moisture retention, while reducing labor and improving menu consistency.
Robeson Community College educates culinary students on a variety of cooking applications with a Combi-Vector stacked configuration and Cook & Hold Smoker Ovens.
Buckshot’s Saloon & Eatery, a family-owned restaurant in the northern woods of Wisconsin, tested the new Vector® H Wide Multi-Cook Oven during the midst of a labor shortage. Find out how Alto-Shaam’s multifunctional equipment provided Buckshot’s with the right solution.
During the pandemic and a nationwide hiring shortage, Toro Toro Toro, Inc. opened HIYA Taco, a popular quick-service style restaurant in Milwaukee, Wisconsin with the help of Alto-Shaam’s Cook-Chill System.
Renowned chefs introduce a ghost kitchen, Virtual Chef Hall, which serves seven different food concepts using a single Vector® H Series Multi-Cook Oven.
Saz’s Hospitality Group, a multidivisional foodservice operation in Milwaukee, doubled their food production while remaining in the same kitchen with the addition of their Cook-Chill System from Alto-Shaam.
Having never used a combi oven before, La Merenda restaurant was able to decrease cooking times and increase both production and service capacity of their many small plate items by integrating an Alto-Shaam CT PROformance™ Combitherm® into their busy and stressed kitchen.
Optimizing space and reducing the amount of commercial kitchen equipment needed, Toss & Co., a healthy eatery in Dubai, is able to cook their entire menu out of their certified ventless Vector Multi-Cook oven.
Discover how cooking in an Alto-Shaam Cook & Hold oven overnight allowed Bavette La Boucherie to reduce labor and food waste, while maximizing food quality and consistency.
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