Enhanced food quality and higher yields with Halo Heat® technology
Featuring a new design and advanced controls
Alto-Shaam, a recognized leader and innovator in the global foodservice equipment industry, announces plans to release its original Cook & Hold Ovens with Halo Heat® technology with a new design and advanced user-friendly controls.
“In 1968, Alto-Shaam invented the Cook & Hold oven, pioneering an entirely new category of commercial foodservice equipment,” said Jeff McMahon, Senior Director of Product Management at Alto-Shaam. “Providing customers with better food quality and higher yields for decades, Cook & Hold ovens have stood the test of time, consistently delivering the highest quality food. And now, we’re taking it one step further, providing operators even greater control.”
The new ovens are easy to operate, with intuitive one-touch cooking. They feature Alto-Shaam’s most advanced control yet and are very simple to use—requiring little or no operator training. The ovens can also be managed remotely through Alto-Shaam’s cloud-based remote oven management system, ChefLinc™. Equipped with an intuitive dashboard, ChefLinc allows operators to seamlessly create, manage and distribute recipes to ovens in multiple locations through the cloud. This provides foodservice operators – and especially those with several sites all demanding the same food quality – complete control of their equipment, menus and business from wherever they are.
Halo Heat® technology honors every cut of meat from end to end—providing a better-quality product at a lower cost. Operators can serve more portions from the same cut of meat while improving food quality and reducing meat shrinkage by up to 17% compared to conventional cooking.
Equipped with a unique thermal cabling, the oven cavity is surrounded with gentle, precise heat to cook food evenly at the highest quality and consistency. No fans, no harsh heating elements and no added humidity provide the perfect finish. This allows operators to make the most of less expensive, underutilized cuts of meat and produce a higher quality product. One hour in the Cook & Hold Oven is equivalent to 1-2 days of dry aging. By cooking by time or probe, the oven senses time or internal product temperature and automatically converts from cook mode to hold mode once set parameters have been reached.
“While known for producing the perfect cuts of meat, many might not realize the flexibility of the original Cook & Hold oven,” McMahon said. “These ovens enable operators to roast, proof, braise, reheat, ferment, sous-vide, hold and more in the same cabinet to provide a better distribution of workloads and relieve other pieces of kitchen equipment.”
Providing further labor savings, food can be cooked and held for hours overnight without overcooking or drying out, effectively reclaiming 12-16 hours of otherwise non-productive time.
Additionally, Cook & Hold ovens can be placed anywhere, with no oven hood or outside ventilation required. Its waterless design means no plumbing, drains, filtration or associated maintenance are required, further reducing installation and operating costs.
“Now more than ever, restaurant owners and other foodservice operators are searching for equipment that provides built-in savings,” McMahon said. “Reducing labor and waste has never been more important. And now with a new design and advanced control options, greater yields and less food waste have never been more attractive.”
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