At Alto-Shaam, it's all about the food and the touch of a button, Alto-Shaam's Combitherm gives you speed, quality and sustainability. Whether you're quickly blanching the perfect haricot vert, taking your time to smoke some ribs, or cooking pork chops sous vide, there's no limit to what you can do with the right tool. Work smarter, not harder!
To learn more about precision Combitherm cooking, its culinary applications, and Alto-Shaam's many unique features, such as hot and cold smoking, just click here.
We're on the line with you!
Postage stamp kitchen. No hood space. Kitchen is undersized, underpowered, and under stress. Sound familiar? You need this oven! The CT Express will have you rethinking your prep lists.
This unit can roll with the big boys. At just slightly more than 21 inches wide, it has all the features and functions of larger units (including smoke!), plus an ingenious trick up its sleeve--an optional "broiling bar" for extra space and heat when you're in the weeds.
And for open kitchens, where presentation is everything, we offer customized paint jobs so the CT Express will fit seamlessly into any kitchen design. If you lack hood space, the CT Express also has "ventless" options to further customize your Alto-Shaam to fit to your ktichen! Think of it as your signature oven and "Express Yourself!"
To learn more about the capabilities of the award winning CT Express--including the broiling bar, ventless hood, and catalytic converter options--,click here.
Low and Slow!
The best tasting food takes time! Shaams have become the "most valuable prep cook" in the kitchen. The Cook & Hold functions may be used to roast bones, to create the perfect stock overnight, braise shanks, sous vide charcuterie . . . and these applications are just skimming the surface of possibilty!
For more details and additional information on lower-temperature cooking methods, click here.
Let the Shaam be your Menu!
Rotisseries aren't just for chicken anymore! Suckling pig, roasted goat, duck, leg of lamb . . . now you can put it all front and center and let the equipment help you sell your cuisine!
The gas-top oven with authentic European styling and American durability; there's no better combination. Easy to clean, and efficient, this is one oven that is truly a centerpiece to any kitchen concept.
So you need a convection oven, but you want the versatility of a Combitherm oven, and the line's too tight for both! Regardless of whether you have gas or electric, no worries--you can stack 'em!
No longer will your pastry chef and your line cook be battling for space in the oven. By putting the toasting and baking power of a convection oven below the moisture retaining versatility of the Combitherm, you get the best of both worlds, without sacrificing space.
We spend so much time discussing how to make food hot. Lets talk about how to make it cold? For example, chilling cooked meat down enough to be able to remove bones and shred can take hours in a walk-in. By using a Quickchiller, prep time is dramatically decreased.
It combines air temperature and a higher airflow velocity to cool foods as quickly and efficiently as possible. Handle food faster, keep your ice cream at a scoopable 15°F for service, have perfectly chilled Paco Jets…the possibilities are endless!