Cook & Hold - Alto-Shaam
Cook & Hold - Alto-Shaam
Cook & Hold - Alto-Shaam
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
<strong>Cook</strong> & <strong>Hold</strong>
m a x i m u m r e t u r n o n i n v e s t m e n t<br />
Few<br />
pieces of equipment in the kitchen<br />
provide such a powerful payback.<br />
• Reduces labor costs.<br />
• Reduces product shrinkage.<br />
• Provides product consistency.<br />
• Increases product holding life.<br />
• Requires less total energy consumption.<br />
• Eliminates exhaust hoods and outside venting.<br />
• Permits maximum enzyme action to tenderize meat.<br />
• Retains product moisture, protein, vitamins and minerals.<br />
• <strong>Cook</strong>s safe with 95 to 100% humidity level without adding water.<br />
From haute cuisine to pork ribs, you’ll get<br />
a full measure of quality with Halo Heat<br />
low temperature cook and hold ovens<br />
and smokers — in construction,<br />
performance, and the products you<br />
cook. And since quality is a good deal, we<br />
will prove it by providing a full lifetime warranty<br />
on all cook & hold heating cable. That’s a value<br />
on top of our standard warranty.<br />
ECOSMART <br />
EcoSmart identifies<br />
equipment that has been<br />
engineered to save operation<br />
costs in electrical power consumption to<br />
help our customers drive down ownership<br />
costs and protect the environment with<br />
energy-efficient, eco-friendly products.<br />
Whether you specialize in prime rib,<br />
corned beef sandwiches, barbeque ribs,<br />
or salmon roulade, your signature<br />
product will become an even bigger<br />
stand-out with Halo Heat. You will come<br />
out ahead with a promise of lower product<br />
shrinkage, less labor and lower power costs.<br />
The very best you offer can be made even<br />
better, with a full pledge of support from<br />
<strong>Alto</strong>-<strong>Shaam</strong> staff chefs available to assist you<br />
with cooking instructions and techniques.<br />
Twelve 20lb Prime Ribs<br />
Eight 25lb Whole Turkeys<br />
Two 80lb Steamship Rounds<br />
1000-TH + 1200-TH Series<br />
Double Compartment<br />
Manual + Electronic<br />
Six 20lb Prime Ribs<br />
Four 25lb Whole Turkeys<br />
Ten 10lb Hams<br />
1000-TH Split Oven Series<br />
Single Compartment<br />
Manual + Electronic<br />
Eight 12lb Beef Briskets<br />
Two 25lb Whole Turkeys<br />
Thirty Whole Slab Pork Ribs<br />
767-SK Smoker Oven Series<br />
Single Compartment<br />
Manual + Electronic
OVER the years, the cook and hold oven<br />
has become a kitchen essential. It has also<br />
become known as the prime rib oven. We<br />
can’t argue that it does an outstanding job<br />
cooking prime rib, but, did you know it also<br />
performs equally well with a wide variety of<br />
meat and poultry items, both large and<br />
small? Turkey breast running with juices<br />
when sliced; corned beef you can cut with or<br />
against the grain; barbecue ribs with meat so<br />
tender it nearly falls off the bone — and<br />
that's just a very small sample of what can be<br />
achieved with superb results.<br />
An <strong>Alto</strong>-<strong>Shaam</strong> cook and hold oven is likely<br />
the only piece of equipment in the kitchen to<br />
pay for itself within a very short time period.<br />
The oven offers a return on investment with<br />
significant reduction of meat shrinkage,<br />
reduction of labor with set-and-forget<br />
controls, and reduction of energy costs with<br />
the gentle cooking capabilities of Halo Heat.<br />
Six 20lb Prime Ribs<br />
Eight 12lb Turkey Breasts<br />
Eight 10lb Hams<br />
750-TH Oven Series<br />
Single Compartment<br />
Manual + Electronic<br />
Two 20lb Prime Ribs<br />
One 25lb Whole Turkey<br />
Four 10lb Hams<br />
500-TH Oven Series<br />
Single Compartment<br />
Manual + Electronic<br />
LOW EMISSIONS<br />
HALO Heat preserves natural product<br />
moisture which prevents liquids from<br />
dripping into the bottom of the pan or<br />
evaporating into the atmosphere due to high<br />
heat and air movement. Significant moisture<br />
reduction relates to longer holding life and<br />
extra servings from each item prepared. The<br />
taste of meat cooked in a Halo Heat oven is<br />
real — no steam or water vapor to leach-out<br />
the flavor — no hot spots or air circulation<br />
fans to contribute to moisture loss.<br />
Halo Heat’s consistent low temperature<br />
cooking produces an atmosphere which<br />
activates the natural enzymes present in the<br />
meat and tenderizes as it cooks. When the<br />
oven converts to a holding temperature, the<br />
meat continues to tenderize. The longer the<br />
product remains in the holding cycle the<br />
more tender it becomes — yet it still retains<br />
full flavor and high moisture content.<br />
Underwriters Laboratories has just proven what we've<br />
known all along. An <strong>Alto</strong>-<strong>Shaam</strong> cook & hold oven doesn't<br />
require valuable space under that expensive hood and<br />
doesn't need to be vented to the outside. Grease laden<br />
vapors emitted by an <strong>Alto</strong>-<strong>Shaam</strong> oven are by far less than<br />
U.L.'s established standard of 5 milligrams per cubic meter.<br />
After a continuous 8 hours of cooking multiple full loads<br />
of chicken in each compartment of the double oven, the<br />
<strong>Alto</strong>-<strong>Shaam</strong> cook & hold emissions sampling resulted in<br />
a total of 0.55 milligrams per cubic meter with absolutely<br />
no visible smoke.<br />
ACTUAL U.L. TESTING RESULTS ARE AVAILABLE UPON REQUEST.
HACCP DOCUMENTATION<br />
Now, you can also interface <strong>Alto</strong>-<strong>Shaam</strong><br />
Halo Heat electronic holding cabinets and<br />
cook and hold ovens with a choice of<br />
software to work through a PC. HACCP<br />
documentation software documents<br />
cooking and holding temperatures,<br />
provides data recovery options, and will<br />
produce a printout as required. HACCP<br />
and kitchen management software also<br />
provides these same abilities plus the<br />
ability to fully program electronic holding<br />
cabinets and cook and hold ovens from<br />
your computer base.<br />
SURETEMP<br />
ALTO-SHAAM has also taken hot food holding<br />
one step further with the introduction of our<br />
patented "smart warmer," the SureTemp<br />
electronic control.<br />
SureTemp knows when you've opened the<br />
door and reacts immediately so you don't lose<br />
heat. The "smart warmer" will remind you if<br />
you have the door open for more than three<br />
minutes. So you keep the heat where it<br />
belongs no matter how many times you open<br />
the door, and product moisture stays where it<br />
belongs — right in the product.<br />
W164 N9221 Water Street • PO Box 450<br />
Menomonee Falls, WI 53052-0450 • USA<br />
Phone: 262.251.3800<br />
1.800.558.8744 U.S.A. and Canada<br />
Fax: 262.251.7067<br />
1.800.329.8744 U.S.A.<br />
Web: www.alto-shaam.com<br />
#1204 — 05/10 P R I N T E D I N U.S.A.