Ovens & Banquet Cooking Systems » When You're Hot, You're Hot!
According to Ron Ross, Executive Chef at the Borgata
Hotel Casino & Spa in Atlantic City, Alto-Shaam® ovens
are hot—very hot. “I used them exclusively for
banquet and buffet operations when I
was at the Beau Rivage in Biloxi,
Mississippi,” he says. From cooking
and holding ovens to combitherms to
holding cabinets, to smokers, Ross rattles
off a list of the Alto-Shaam products
he uses.
“I particularly like the holding cabinet
with the cutting board on top,” he says.
“We have four of them just in the new
lounges we opened last August for high-roller patrons.
The meat is accessible and there’s good heat distribution inside the cabinet. It’s a
nice, even product. One side doesn’t overcook or dry out the meat.”
Alto-Shaam’s combitherm—a combination oven and steamer—offers flexibility in
a small footprint says Ross. “It’s efficient and convenient for the cook at the work
station. The combitherm has very efficient heat distribution, and it recovers heat
very quickly. Competitors keep calling, but I’m sticking with Alto-Shaam. Their technology
is one step above everyone else’s. And really trouble-free maintenance. Alto-
Shaam ovens are easy to work with—they really never break down at all.”—ADK
According to Ron Ross, Executive Chef at the Borgata
Hotel Casino & Spa in Atlantic City, Alto-Shaam® ovens
are hot—very hot. “I used them exclusively for
banquet and buffet operations when I
was at the Beau Rivage in Biloxi,
Mississippi,” he says. From cooking
and holding ovens to combitherms to
holding cabinets, to smokers, Ross rattles
off a list of the Alto-Shaam products
he uses.
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