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