Our customers know better than anyone just how well our equipment performs in kitchens. Learn directly from our customers why they trust Alto-Shaam to provide consistent, quality results every time.

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""We need equipment that is efficient and reliable. Alto-Shaam gives us all of those things.""

Over the years, Peppermill Reno has undergone numerous renovations to get the property where it is today – four separate hotel areas, a luxury spa, 10 public restaurants, a 24/7 casino, the largest meeting and events space in northern Nevada and a thriving nightlife packed with year-round entertainment. One of the largest privately owned companies in northern Nevada, Peppermill Reno does everything from advertising to glass work in-house, including the award-winning cuisine from executive chef, Mark Lund and his culinary team.

An area that is never short-changed is the kitchens, which feature high-quality equipment made in the USA, such as Alto-Shaam foodservice equipment. Lund and his team of 170 are very particular about the type of foodservice equipment that is used at Peppermill Reno and for good reason. The staff dishes out anywhere from 25,000 to over 80,000 meals weekly depending on the season.

Throughout the property, there are well over 150 products from Alto-Shaam, not including a recent order Lund put in for new Combitherm® ovens, QuickChiller™  blast chillers and warmers for a their banquet facility. Lund and team uses Cook & Hold ovens throughout the entire property, including the buffet, banquet centers, employee dining, room service kitchen, coffee shop and Biscotti’s. In addition, there are 52 banquet carts, six heated holding cabinets, multiple combi ovens, plus many new Alto-Shaam warmers that are replacing old ones throughout the property.

“We are typically running a very high room occupancy, so we are always busy. Thirteen of our kitchens are used extensively every day,” said Lund. “With that high of demand and a limited labor supply, we need equipment that is efficient and reliable. Alto-Shaam gives us all of those things in one package, which is the greatest gift ever.”

"It improves consistency"

Proud Owner: Combitherm® and Cook & Hold ovens

The Milwaukee Art Museum has two Combitherm combination convection-steam ovens, as well as an Alto-Shaam Cook & Hold oven, to support the foodservice functions in the café and catering kitchens.

The Milwaukee Art Museum’s banqueting system is run out of a small catering kitchen and serves thousands of guests each month. Chef Micah Kaufman uses a CTP10-20 CT PROformance™ Combitherm oven to cook filets and other menu items for weddings, corporate events and fundraisers.

The CT PROformance’s intuitive recipe management system ensures that Kaufman will have consistent results every time the oven is used.

“Regardless of who I have working in the kitchen, the results are the same each time we use the oven,” Kaufman said. “It improves consistency between batches of products.”

"It makes things happen faster"

Proud Owner: QuickChiller™ blast chiller

Boston-based restaurant owner and chef Tony Maws uses the QuickChiller™ blast chiller to rapidly cool a variety of food. He especially finds it useful in chilling pastries and for ice cream. The blast chiller was originally purchased six years ago.

“For us, it is an expediter. It makes things happen faster,” Maws said.

Related Video: The Kirkland Tap & Trotter relies on Alto-Shaam products

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