The addition of Alto-Shaam’s Cook-Chill System allowed for Saz’s catering facility to serve every off-site property with the consistent taste and quality of Saz’s products, without having to move locations or expand the size of the kitchen.
Using their completely integrated system with roll-in racks, Saz’s Hospitality Group now has the ability to support the menu needs for all of their off-site locations from their central catering hub. Saz’s utilizes their complete system of Alto-Shaam products to prepare their most notable menu items such as baby back ribs, BBQ pulled-pork, and smoked beef brisket.
The cook-chill process involves preparing food in bulk with Combitherm® combi ovens, then rapidly chilling it with QuickChiller™ blast chillers until refreshing and holding for service with their Combimate Holding Cabinets with Halo Heat® technology.
The production process extends the shelf life of Saz’s products, which allows for more catering opportunities. Saz’s has also been able to maximize menu consistency, streamline production, and cut down on operating costs across locations.
“There’s times that the ovens will run 24 hours a day for seven days in a row.” Sazama-Schneck said. “The reliability of the Cook-Chill System has been great. We are very proud and excited to say we work with Alto-Shaam, and we love having this equipment in our building.”
For more information, read our step-by-step guide to the cook-chill process.