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READER PICKS » Small Kitchen + Large Volume = Alto-Shaam
Executive Banquet Chef Richard L. Ross of
Mandalay Bay Resort & Casino, Las Vegas,
says Alto-Shaam is the answer to a small banquet
kitchen and a large number of banquet guests.
"Our banquet kitchen, which opened in January 2003,
is small and our volume is huge," says Ross, who uses
both Alto-Shaam's Combitherm combination oven/steamers
and cook & hold ovens.
"We can line up the food in the refrigerator, put it in
the oven, then move it to the holding oven, creating a
consistent flow in the kitchen. It works extremely well,"
he says.
Ross says they use five double ovens, holding 40 pans each, providing 200 pans total. Alto-Shaam offers 13 different model sizes of
combitherm ovens/steamers, the largest
model line available.
Alto-Shaam's patented HALO HEAT
system and equipment can hold foods
for extended periods of time without
bacteria growth, no additional cooking,
and with minimal dehydration to the
product. Customers enjoy the flexibility
to roll units wherever needed since
exhaust hoods and outside venting are
unnecessary. -SBH
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