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.
The Fairmont Peace Hotel in Shanghai, China utilizes a full system of Alto-Shaam commercial foodservice equipment to execute a five-star dining experience while reducing labor and food costs.
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.
When the COVID-19 pandemic took Birch + Butcher from a packed house daily to roughly 50 pick-up orders per day, the Milwaukee restaurant took immediate steps to diversify their offerings.
With a single Vector H Series oven, Brandywine Restaurant is able to cook up to three food items simultaneously at different temperatures, fan speeds and cook time controls—all in a compact, ventless footprint.
Pascagoula-Gautier School District serves more than 9,500 meals per day at 18 schools sites with its full system of Alto-Shaam commercial foodservice equipment.
The Berkeley Hotel enhances its food range and quality with smoker oven from Alto-Shaam
The Bruce is able to serve up to 1,400 people per event—a 40 percent increase since adopting Alto-Shaam's fully integrated cook-chill-retherm system. With the increased capacity, the Bruce has not needed to hire additional kitchen staff.
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