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about us |
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Alto-Shaam was incorporated in 1955 and, following 13 years in the
restaurant business, Jerry Maahs began to focus more serious attention to
the development of equipment for the food service industry. With his
strong food service background, Maahs recognized and sought solutions to
the equipment problems of the foodservice operator. The change of
direction led him to devote the first two years to careful research and
enabled him to enter the U.S. marketplace with a line of holding equipment
aimed at replacing steam tables. He formally introduced this line at a
food service trade show in Chicago.
The domestic foodservice market rapidly accepted the new patented food holding
concept offered by Alto-Shaam. The company expanded their original line,
developing a combination cooking and holding oven by 1971. The firm's fast
rise in a highly competitive market is attributed to the HALO HEAT System.
The System is very basic, however, competitors were unable to duplicate
it without infringing on Alto-Shaam patents.
The patented HALO HEAT method is achieved with a thermostatic controlled,
low density thermal cable, wrapped throughout the walls of the cooking or
holding cavity. This principle of uniform heat distribution is applied,
to the greatest extent possible, in a complete line of specialty ovens and
serving equipment. Alto-Shaam manufacturers HALO HEAT Low Temperature Cooking,
Holding, and Serving Equipment for hotels, restaurants, institutions and
supermarkets.
The advantage of low temperature, even-heat applications are: optimum enzyme
action to naturally tenderize or "age" meats; improved flavor,
color and nutrition; more tender and juicier meats. Roasts shrink less resulting
in significantly greater yield and increased number of servings. Over-production
of beef, pork, and lamb, after overnight refrigeration, can be reheated
to required temperatures in these ovens with only minor deterioration to
the product.
HALO HEAT equipment can hold foods for extended periods of time without
bacteria growth, no additional cooking, and with minimal dehydration to
the product. HALO HEAT equipment will save money on electric bills because
the units require only one-half to one-third the energy of conventional
ovens. Tests conducted by the Wisconsin Electric Power Company have proven
conclusively that HALO HEAT low temperature cooking consumes the lowest
known amount of electrical energy per pound of cooked meat. This equipment
produces no smoke, heavy fumes, or combustible gases, which eliminates the
need for exhaust hoods and outside venting. This not only simplifies and
lowers or eliminates installation costs, but also gives the foodservice
facility the continuing flexibility to roll units wherever needed.
Today, with the introduction and manufacture of the Alto-Shaam/Combitherm
Convection Oven-Steamer in both electric and gas, Alto-Shaam Quickchillers,
and institutional hot/cold dietary tray carts, Alto-Shaam has become a leader
in advanced systems designed to save labor costs and improve operating efficiencies.
Count on Alto-Shaam to provide more innovative systems for today and in
the future.
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