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Combitherm Ovens » Model Of Consistency
Whether it's the half-oven or full-oven model, Alto-Shaam combitherm ovens are the model of consistency because their consistent heat cooks evenly, producing a superior product, shares Stephen Henry, executive chef at the Palmer House Hilton in Chicago.
"The final product is done and consistently done," explains Henry, who uses the banquet cooking system in his banquet kitchen and the all-day dining French Quarter restaurant.
Other favorite features include glass doors that allow Henry to check the status of his gastronomical creations without interrupting the cooking process. A temperature probe with an external readout also eliminates the need to open the oven door.
The steam aspect to Alto-Shaam hotel ovens enables Henry to time his ingredients.
"For example, you can time your Prime Rib and slow roast it," Henry says.
These Alto-Shaam banquet ovens also save labor.
"Each oven has three carts. When you don't have to turn sheet pans, you don't re-do work," Henry says.
With skyrocketing fuel costs, the tremendous savings on gas and energy using Alto-Shaam combitherm ovens is another reason that Henry says he favors the move to these banquet ovens.
"They are easy to install and not difficult to move," Henry adds.--SBH
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