The restaurant produces a higher volume of dishes in the summer, with up to 1,300 meals cooked in the kitchen every week. It is essential, therefore, to find the right combination of product quality and speed, as Juan Carlos explains: “For years, I’ve known of the Alto-Shaam brand, but didn’t know of the Vector Series Multi-Cook Oven.
“I wasn’t looking to purchase new equipment, but I’m always looking for new technology to maintain the success of the restaurant. After learning that the oven can reduce cooking times and labour costs while further increasing the quality and range of the food we cook, I knew I had to purchase the oven.
“The Vector H Series Multi-Cook Oven has gone beyond my expectations, and with such great results we are planning to purchase another,” he adds.
By replacing the three conventional electric ovens at the restaurant with a single Vector H Series, Paloma is able to cook a variety of menu items simultaneously with no flavour transfer. Their Vector oven has also reduced the energy consumed, and allowed more flexibility in the restaurant.
“We are passionate about every dish we make and we pride ourselves in providing the freshest and tastiest food in the Bay of Cadiz,” Paloma says.
“The introduction of the Vector H Series Multi-Cook Oven has enabled us to reduce the cooking times while increasing the quality of our food. We are now able to produce a greater number and variety of dishes simultaneously and consistently without any flavour transfer between the oven chambers.”