Our corporate executive chefs also hosted a number of live demonstrations, so that attendees could see equipment in action and taste the superior results.
During the Vector Multi-Cook Oven demonstrations, our Product Specialist Tim Murphy cooked 10 pans of food in 17 minutes—from fried eggs to pizza and fish.
Meanwhile, Chef Robert showcased our new self-cleaning rotisserie oven, which is designed to save labor and operational costs with its self-cleaning capability and automatic grease collection that activates during the cooking cycle.
Chef Nic, Chef Alejandro and Chef Gabriel shared advice on expanding menus and preparing international dishes with Cook & Hold Ovens.
Chef Kristina and Chef Brett showcased how c-stores and quick service restaurants can easily build a breakfast program with ready-made sandwiches using the Vector H Series Multi-Cook Ovens and a countertop heated shelf merchandiser.
Chef Andrew and Chef Isaac cooked mouth-watering homemade bread and butter among other dishes that can help full service restaurants stand out from the competition.
Chef Rocky and our partners Chef Adam Klosterman, of Apex, and Chef Chuck Asher, of Swanson-Girard, shared menu expansion tips for K12 and university foodservice programs, with techniques such as smoking with real woodchips in Cook & Hold Smoker Ovens.
At Alto-Shaam, we offer innovative solutions for today’s foodservice industry—no matter what segment you serve.
To see our system solutions in action, sign up for A Taste of Alto-Shaam demo in your area.