Alto-Shaam Success Stories

A diner in Maasdijk, Netherlands has seen a boost in kitchen efficiency and food quality since using Alto-Shaam heated holding solutions, including drawer warmers, holding cabinets and food wells.

Xilo Street Mexican needed cooking equipment that could execute a variety of traditional Mexican dishes in a small space without a traditional ventilation system. Owners Chef Rosana Rivera and Chef Ricardo Castro chose the Vector® H Series Multi-Cook Oven, because it was the only solution that met all of their needs.

The Deck Kitchen + Bar at Pacific Gateway Hotel in Vancouver needed an oven that could provide the consistency and quality to serve as many as 3,500 customers per week during their summer peak season. 

Saying that Eleven Madison Park in New York City is the best restaurant in the world is no understatement; it received that accolade in 2017 from The World’s 50 Best Restaurants™. Since its opening in 1998, Eleven Madison Park has provided guests with an unmatched culinary experience, guided by co-owners Chef Daniel Humm and Will Guidara. The restaurant is known as much for its hospitality as for its cuisine — both are parts of the equation in providing the guest with an unforgettable experience.

For 25 years, the small bistro in Hampton Inn Spokane was doing just fine handling their minor operations. But when they decided to ramp up their menu and begin serving lunch and dinner, they needed a solution to handle their quickly booming business—an Alto-Shaam Vector® Multi‐Cook Oven.

With four restaurants, one kitchen and up to 2,500 customers daily, the challenge WJP Restaurant Group faced was simply—how. When deciding what equipment to install with challenging obstacles to consider, seasoned restaurateur, Michael Northern knew Alto-Shaam would have the right products to pull off this complex operation.

The innovative Vector® H Series Multi-Cook Oven from Alto-Shaam, the global manufacturer of commercial ovens for foodservice and retail operations, is reducing cooking times and further increasing food quality at Pantalan G, a well-known restaurant in the Andalusian town of Cadiz, Spain.

When Corporate Executive Chef Bill Laychur assumed his role at Pennsylvania State University in the early 1990s, he was tasked with significantly modernizing the University’s 13 kitchen facilities throughout the 100-year-old campus.

Twelve Boar in Australia added authentic American barbecue to its menu through the use of an Alto-Shaam Cook & Hold Smoker Oven.