A revolution in cooking technology.
The secret to more food, more often with the highest quality lies in Structured Air Technology®. This innovation offers up to four ovens in one – each chamber with independent temperature, fan speed and cook time control. Multi-Cook Ovens with exclusive Structured Air Technology are designed to cook up to four different food items simultaneously with no flavor transfer and cook food the way it’s meant to be cooked - to perfect your dishes.
Structured Air Technology delivers high-velocity, vertical upward and downward airflow. Air travels through the shelves and is delivered vertically through holes in the jet plates on the top and bottom of each cook chamber. This optimized, focused heat delivers faster, more even and consistent cooking than other cooking methods.
Each cooking chamber is separate from the others with its own air path, catalyst and fan at the rear. The independent fan and heating element in each chamber gives operators the ability to control each chamber’s temperature and fan speed. Because each chamber is a closed system, there is zero flavor transfer between chambers.
The unique airflow creates vertical curtains of air that eliminate heat loss and a blast of hot air when the door is opened. Operators can open the door as needed while cooking, without waiting for a cook cycle to complete before starting another food item. This significantly increases food production and menu flexibility.
In a cooking category by itself, Structured Air Technology is unlike any other. When compared to a convection or traditional oven, impingement oven or microwave, Multi-Cook Ovens are able to provide unmatched production and the highest food quality without the need to rotate pans.
Structured Air Technology®
The secret to more food, more often with the highest quality lies in Structured Air Technology®. This innovation offers up to four ovens in one – each chamber with independent temperature, fan speed and cook time control. Cook up to four different food items simultaneously with no flavor transfer.
CONVERGE MULTI-COOK OVEN DEMONSTRATION
Converge ovens can steam, bake, grill and air fry – all at once – without sacrificing quality. Each chamber features individual temperature, humidity and cook time control to execute multiple cooking applications simultaneously. See the cooking power and versatility for yourself!
During our most recent product demonstration, our culinary team put Converge to the test—cooking multiple food items at once with no flavor or moisture transfer. Watch the video to learn more!
TWO EXCLUSIVE TECHNOLOGIES IN ONE
Discover Alto-Shaam’s one-of-a-kind stacking combination, the legendary Prodigi™ oven stacked over a revolutionary Vector® Multi-Cook Oven. This configuration provides unmatched value to the kitchen – combining the Prodigi's cooking technology and Vector’s Structured Air Technology® for flexible, high-volume food production and superior food quality.
Limitations with Other Cooking Technology
Unfortunately, existing technology falls short. Especially when it comes to batch cooking. Uneven cooking. Labor-intensive operation. Long cook times. Complicated maintenance. The solution? Multi-Cook Ovens.
Convection or traditional ovens - Convection or traditional ovens use a fan that moves air from the sides of the oven in a horizontal manner. As air and product enters the oven there is no real control, causing unevenness in cooking. Also, as more pans are added to the oven and the door is opened, airflow is disrupted, resulting in cold and hot spots. Convection or traditional ovens cook slower and are more labor intensive, as pans need to be rotated to ensure even temperature distribution and product consistency. You're also limited to one temperature, one fan speed and one cooking time.
Impingement ovens - Impingement ovens use direct, high velocity air to cook food. Since this air is directed at food with such velocity, the food must be moving in order to reduce hot spots and unevenness in cooking. Consistency is hard to achieve. With an impingement oven, you're limited in capacity and only able to use one oven temperature, one fan speed and one cooking time.
Microwave ovens - Microwave ovens produce poor food quality, which dramatically limits the ability to hold the food, and offer limited capacity.