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March 2018 Digital Issue

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EQUIPMENT<br />

From the Supply Side<br />

The new Vector Multi-Cook Oven F-Series full-size<br />

models from Alto-Shaam can accommodate fullsize<br />

sheet pans and hotel pans, as well as give<br />

operators the ability to combine oven chambers.<br />

All this can be done while still controlling temperature,<br />

fan speed and time in multiple, independent<br />

chambers. The oven is available in three- or fourchamber<br />

electric models and offers operators<br />

the flexibility to simultaneously cook a variety of<br />

menu items with no flavour transfer.<br />

opened that outlet, there was no hood, it<br />

only allowed for electrical.”<br />

Vianello has worked with wood-burning<br />

ovens in the past and says he would<br />

love to work with them again, but notes<br />

the venting requirements would add to<br />

the costs exponentially. “It’s very different.<br />

Electric is very controlled and easier<br />

to work with for a variety of people.<br />

Woodburning takes a lot of management<br />

because temperatures can fluctuate.”<br />

For Wildebeest, Gooseneck’s upscale<br />

dining establishment, Vianello counts on<br />

two Alto-Shaam combi-ovens. “They’re<br />

nice to have because there isn’t a lot of<br />

space involved. I can use them for<br />

smoking, steaming, roasting and even<br />

baking bread.”<br />

For that particular operation, he also<br />

appreciates the temperature accuracy and<br />

speed he can achieve compared to a traditional<br />

deck or convection oven. “With<br />

the new functions, you can have different<br />

probes and can set a program and get the<br />

same product every time.”<br />

“Combi-ovens have become increasingly<br />

technical,” says Paul Douglas, president<br />

of GBS Foodservice Equipment Inc.<br />

“The magic is making the most out of an<br />

appliance that can be a true benefit to any<br />

kitchen. Often, however, a combi is under<br />

underutilized as kitchen turnover makes<br />

continuity of execution difficult.”<br />

Combi-ovens are often under-utilized in<br />

restaurant kitchens<br />

π<br />

OVER 165 GLOVE STYLES IN STOCK<br />

ORDER BY 6 PM FOR<br />

SAME DAY SHIPPING<br />

COMPLETE CATALOG<br />

1-800-295-5510<br />

38 FOODSERVICE AND HOSPITALITY MARCH <strong>2018</strong> FOODSERVICEANDHOSPITALITY.COM

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