Alto-Shaam Success Stories

 

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Pascagoula-Gautier School District

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.

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Brandywine

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.

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The Berkeley Hotel

The Berkeley Hotel enhances its food range and quality with smoker oven from Alto-Shaam

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The Bruce Convention Center

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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The Davenport Grand Hotel

“Alto-Shaam has completely revolutionized what we do,” Chef Allan DeViney said. “I wish every conference center or hotel would have this system, because it makes life so much easier.”

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REWE Improves In-Store Food Quality and Volume with Alto-Shaam Ovens

When REWE, one of Germany’s largest and most prestigious supermarket chains, was looking to improve the quality and volume of food prepared in-store, it chose to work with one of the world’s leading commercial cooking equipment manufacturers, Alto-Shaam.

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Eetcafe Westgaag

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.

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Xilo Street Mexican

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.

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Pacific Gateway Hotel

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. 

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