Benefits of Alto-Shaam Multi-Cook Ovens
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Multi-cook ovens combine multiple cooking functions into a single unit. Alto-Shaam created the category in 2017 with Vector Multi-Cook Ovens and later evolved it with Converge Multi-Cook Ovens. These units offer up to four ovens in one - allowing you to prepare a variety of different food items simultaneously with no flavor transfer.
The secret to Alto-Shaam’s multi-cook ovens is the company’s exclusive Structured Air Technology which delivers high velocity vertical upward and downward airflow. Air travels through the shelves and is delivered vertically through holes from the top and bottom of each cooking chamber. This optimised, focused heat delivers faster, more even and more consistent cooking than other cooking methods.
Each chamber is isolated from the others with its own air path, catalyst and fan at the rear, giving you the ability to control each chamber’s temperature and fan speed with zero flavor or moisture transfer between chambers.
Benefits of incorporating a multi-cook oven into your kitchen operations include:
1. Space savings
Alto-Shaam’s multi-cook ovens can cook food using techniques including air frying, roasting, grilling and steaming, all at the same time. These capabilities eliminate the need for multiple pieces of equipment, allowing expanded functionality in a smaller footprint. All models are stackable, allowing for even greater throughput in the same amount of space.
2. Labor savings
Multi-cook ovens provide simple recipe programming, so staff of all ability levels are able to cook at the touch of a button. You can create menu presets which anyone on the line can reproduce with the right ingredients. Because of the patented, vertical airflow there is also no need for employees to watch and rotate pans - further saving on labour costs.
3. Increased profits
The savings offered by reduced space needs and labor requirements translate to a larger bottom line, but that isn’t the only cost benefit a multi-cook oven can offer. Eliminating the need for multiple kitchen appliances also translates to lower utility and maintenance costs.
4. Ventless operation
Alto-Shaam multi-cook ovens are certified ventless, eliminating the need for costly ventilation systems. This provides flexibility when designing a kitchen layout, allowing foodservice operations in spaces where ventilation systems may not be feasible, and the ability for businesses such as bars or convenience stores to easily add a foodservice offering.
5. Expanded menus
A multi-cook oven allows operators to incorporate menu items that may not have been feasible with traditional cooking equipment. Diners are increasingly moving away from deep-fried foods, and the ability to add roasted, steamed, or air-fried items to the menu allows you to increase your customer base and profits.
6. Improved consistency & food quality
Alto-Shaam’s Structured Air Technology creates vertical curtains of air that deliver faster and more even cooking than other methods, and the oven’s programmable recipes ensure a consistent product every time, no matter how inexperienced the kitchen staff may be. No microwaves or inconsistent cooking methods such as a stove top or grill are required.
Whether you choose a Vector or Converge Multi-Cook Oven, you can trust that both options will add significant value to your operation - saving you space, labour and operating costs.
More information
Mark Caplin
Regional Sales Manager, Alto-Shaam Inc
Australia, NZ & Pacific Islands
M +61 459 960 226
markca@alto-shaam.com
http://www.alto-shaam.com
