Alto-Shaam Success Stories

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. 

Nani's Pri Pri Chicken, based in North Carolina, puts quality rotisserie chickens on display using an electric rotisserie oven with ventless hood. 

Cloudland, a premiere event venue in Brisbane, discovered a more efficient system solution to prepare its exquisite dishes for thousands of guests per week. The plated banqueting system from Alto-Shaam enabled the restaurant and event venue to increase their speed of service and food consistency with less staff required. 

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. 

Renowned chefs introduce a ghost kitchen, Virtual Chef Hall, which serves seven different food concepts using a single Vector^® H Series Multi-Cook Oven.

Robeson Community College educates culinary students on a variety of cooking applications with a Combi-Vector stacked configuration and Cook & Hold Smoker Ovens. 

Bell & Evans, a chicken producer based in Pennsylvania, needed multi-functional ovens that could showcase their quality food at small-to-large events and demonstrations.

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.

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.