Commercial Ovens » Alto-Shaam

Combitherm Oven Demonstration Video

admin — Fri, 11 Jun 2010 14:47:01 +0000

Here is the first Alto Shaam Combitherm Cooking with Chef Robert Video. Expect to see more Combitherm videos in the coming weeks. This is a great oven and this video shows how to use the oven in real world cooking.

Click here to view the embedded video.

Alto Shaam Oven

admin — Thu, 10 Jun 2010 20:06:52 +0000

Alto Shaam Combitherm Oven

Benefits of Alto Shaam Oven

Hands-free, fully automatic cleaning means less labor and a cleaner, better performing oven.
New CombiClean™ technology uses scrubbing jets of water to clean the Combitherm with one simple operation. No complicated training is needed to effectively clean your Combitherm.
The CombiClean system uses less water than traditional cleaning methods, which saves on your water consumption and utility costs.
Automatically clean using convenient Combitherm Cleaning Tabs™ or heavy-duty Combitherm Cleaning Liquid™ spray. With the reliable EcoSmart™ design, the exclusive patented smoking feature, and new CombiClean technology, the Alto-Shaam Combitherm brings a lot to the table.

Smoking is allowed – The patented CombiSmoke option uses real wood chips to hot- or cold-smoke any food item, greatly increasing your menu offering. With one CombiClean cycle, smoke residue is eliminated from the oven cavity, providing no flavor carryover. Be sure to specify the CombiSmoke option when placing your order, and be aware that this option reduces the pan capacity by one.

Standard Control

The Combitherm standard control includes all operational functions shown to steam, bake, and roast by time or internal product temperature. The control features the Gold-n-Brown™ automatic browning function, a Retherm Mode for plate regeneration, plus a wide variety of auxiliary functions and operational settings. This control is offered for operators that do not require programming capability.

S-Control

The Combitherm S-Control includes all basic combination oven operational modes with the use of rotary dials. The S-Control also features the Gold-n-Brown™ automatic browning function, an automatic cleaning setting, an oven cool-down function, and a halfspeed fan position. S-Control models can also be furnished with CombiSmoke or Core Temperature option package.

Deluxe Control

The Combitherm deluxe control includes all the operational functions of the standard control and adds a programming function. Program memory can accept up to 250 procedures, each with up to 20 steps in any combination of cooking modes. The deluxe control also features a set of 8 Rapid-Touch™ keys to assign frequently used programs to cook at the touch of a single button.

Boiler-free – Boiler-free steam generation eliminates the need for boiler maintenance, which greatly reduces your maintenance, chemical and labor costs as well as downtime.

Alto-Shaam Combitherm Combination Mode Tips

admin — Sun, 07 Mar 2010 19:53:03 +0000

The Combination mode injects the optimum amount of steam automatically. There is no need to select moisture levels. Foods do not dry out. Flavors are retained with no transfer of flavors when mixing product loads.

Due to the automatic steam adjustment, the door can be opened at any time during a cooking operation. Be certain to observe the safety warning when opening the oven door.

The Combination mode is particularly efficient when used for baking, broiling, grilling, stewing, braising, and roasting.

When using the Combination mode, cooking temperatures can be reduced 10- to 20-percent below the temperatures used for conventional cooking methods.

Cooking time will be reduced approximately 40-percent when cooking at the same temperature used for convection oven cooking and up to 50- to 60-percent less time when cooking at the same temperature used for a conventional oven.

Food browning in the Combitherm begins at a cooking temperature of approximately 248°F (120°C).

A higher cooking temperature results in heavier browning but also results in greater product
weight loss. To achieve additional browning use the Moisture Vent Key or set old-n-Brown into the product procedure. Gold-n-Brown is particularly useful for adding color to high moisture products such as chicken and other poultry items or for additional browning of full loads and other moist products.

The Combination mode provides even browning without the necessity to turn the pans. For more even cooking, do not cook in pans deeper than 4-inches (100mm).

Alto-Shaam Combitherm Steam Mode Operating Tips

admin — Fri, 05 Mar 2010 21:34:54 +0000

This mode will steam a full or partial load of a single product, or multiple products without transfer of flavors. When steaming multiple products, however, individual product cooking times must be taken into consideration. The non-pressurized atmosphere of the Combitherm also provides the ability to open the door during the steam mode in order to monitor products more closely throughout the steaming process.

STEAM

Perforated, 2-1/2″ deep pans (65mm) are particularly suitable for use in this program mode. These pans will provide a shorter cooking time and will prevent product over-cooking at the bottom of the pan.
Separate ice-encased vegetables before steaming to assure more even cooking.
A variety of products can be steamed at the same time but attention must be paid to the
different cooking times required for each food product.
Butter and season vegetables after steaming.
Steam long-grain rice using approximately 1-part rice to approximately 1-1/2-parts water
or seasoned liquid.
Steam durum wheat noodles in unperforated pans using 1-part noodles to 5-parts cold water.

QUICK STEAMING

Quick steaming is suitable for hearty, root-type vegetables such as potatoes, legumes,
and cabbage.
Quick steaming provides a cooking time which is approximately 10-percent shorter than the regular steam mode temperature of 212°F (100°C).
Set the steam cooking temperature between 221°F (105°C) and 230°F (110°C) for small loads and between 230°F (110°C) and 248°F (120°C) for full loads.

LOW TEMP STEAM

The low temperature steam mode will function whenever the oven compartment temperature is below 212°F (100°C).
Proof yeast dough at a temperature setting of 90°F to 110°F (32°C to 43°C).
It will take longer to steam products using the low temperature steam mode.
Steaming sausages in low temperature steam prevents cracked or peeling skins.
Use low temperature steam for delicate foods such as shrimp, fish, seafood, and crème caramel.
For best results, low temperature steam all delicate food items at a temperature of 210°F (99°C) or below.

Alto Shaam 20.20 GASML Ecosmart Combitherm Deluxe Programmable Gas Combination Oven

admin — Sat, 27 Feb 2010 06:19:18 +0000

20-20ESG GAS Combitherm

The Combitherm combination oven/steamer is a multipurpose oven used for steaming, baking, roasting, thawing, reheating, and various other cooking functions. In the past, a variety of cooking processes required multiple pieces of equipment. Considering space limitations and rising personnel costs, the Combitherm combination oven/steamer offers multiple cooking functions with one piece of equipment, saving both space and labor cost. The Combitherm combination oven/steamer is both a supplement and a replacement for some of the traditional cooking units found in most commercial kitchens. It enables the operator to produce high quality meals efficiently. The ability to use one combination oven for various cooking methods represents only one of the many economical and versatile capabilities of the Combitherm.

COMBITHERM COMBINATION OVEN/STEAMER ADVANTAGES

Easy operation.
Large quantity production in the smallest possible space.
Quality production with high levels of nutrition, color, taste, and texture, with no transfer of flavors.
Lower energy cost and less water usage due to the unique EcoSmart system of operation.
Shorter cooking times with the use of both the steam mode and combination mode.

The Alto-Shaam Combitherm combination oven/steamer employs EcoSmart operating efficiencies in the design and application of all operating and programming functions. EcoSmart operational characteristics include the use of a water barrier to close the oven compartment to the outside air. While maintaining a non-pressurized atmosphere, the primary purpose of the EcoSmart system prevents the steam and heat generated within the oven compartment from freely escaping to the outside.

The EcoSmart design displaces the air within the cooking compartment and achieves a higher level of steam saturation that offers quick-steaming at temperatures above 212°F (100°C). The electronic computer control in the Combitherm combination oven/steamer is fully automatic in the EcoSmart system of operation.

STANDARD & DELUXE CONTROL PANEL BASIC FUNCTIONS

GOLD-N-BROWN FEATURE: This indicator will illuminate when the browning function is set by the operator in a timed or programmed cooking cycle in either convection mode or combination mode.
COMBISMOKE™ (ON EQUIPPED MODELS): This indicator will illuminate when the smoking function is set by the operator in a timer, probe or programmed cooking cycle in either convection mode or combination mode.
REDUCED FAN SPEED: This indicator will illuminate whenever the operator sets a reduced fan speed to protect products affected by high-velocity air movement.
CONFIRMATION OF OVEN OPERATION: This indicator illuminates whenever the oven is operating in any mode.
KEY LOCK: This indicator will illuminate when operator has locked any mode key or function to prevent unauthorized or accidental changes.
MOISTURE VENT: This indicator will illuminate whenever the Moisture Vent Key is pressed by the operator to eliminate excessive moisture.
ENERGY LOCK (FOR USE WITH OVENS INSTALLED UNDER AN ALTO-SHAAM VENTLESS HOOD.): This indicator is a safety feature that will illuminate and prevent the oven from being operated unless the ventless oven hood is operating.

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Alto Shaam 20.20 GASML Ecosmart Combitherm Deluxe Programmable Gas Combination Oven 82 3/32 x 52 9/16 x 40 3/4 inch

List Price: ~~$48,084.00~~
Your Price: $34,345.75
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Alto Shaam 7-14ESi Electric Combitherm (Boiler-Free)

admin — Thu, 28 Jan 2010 03:39:31 +0000

Alto-Shaam 7-14ESi Electric Combitherm (Boiler-Free)

Designed with EcoSmart™ technology for reduced energy and water usage and include operational modes for steam, convection, and a combination of steam and convection heat. Standard features to include patented, automatic steam venting; Gold-n-Brown™ browning function; and a self-adjusting, flush-mounted rotary door handle with a steam venting safety stop. Control to include 2-speed fan and cool-down function. Combi oven cavity is to be constructed of 18 gauge stainless steel, include an attached spray hose with backflow preventer, and automatic cleaning function. The combi oven is to accommodate up to 7 full-size sheet pans or 14 full-size hotel pans, include a removable door gasket for easy replacement, and standard right-hand door hinging. The combi oven is to include the patented smoking function (only if requested with order).

Operating Efficiency – 81.72%

STANDARD CONTROL: Includes removable quick-connect internal product temperature probe in the combi oven interior.

DELUXE CONTROL: Includes removable quick-connect internal product temperature probe in the combi oven interior and programming capability with Rapid-Touch™ operational quick-keys.

S-CONTROL: Includes removable quick-connect internal product temperature probe in the combi oven interior and smoking function as an option.

STANDARD FEATURES AND ACCESSORIES

Four (4) stainless steel shelves
Two (2) stainless steel side racks with
- Seven (7) non-tilt pan support rails
- 21-1/16″ (535mm) horizontal width between rails
- 2-5/8″ (65mm) vertical spacing between rails
Four (4) adjustable legs
One (1) hand-held shower with backflow preventer PATENT PENDING
One (1) flush-mounted rotary door latch with steam venting position
Single-point detachable temperature probe

Other Resources

Information on Alto Shaam Combi Ovens

Most counter-top steamers are boilerless, where you pour water to a built in reservoir in the bottom part of the model with its own heating element. Alternatively, a connection steamer uses a water line that connects directly into the steamer. Although this style of steamer requires some additional maintenance, and can be trickier to clean, it holds a much larger volume.

Using a scale inhibitor along with filtered may cut down on the need for additional maintenance and cleaning. The taste of the dishes will likely be affected by using unfiltered water.

Combi Oven-Steamer

Combi ovens typically use steam, standard convection, or a combination of the two to cook food very quickly and efficiently.

Despite being relatively more expensive than traditional ovens, combi ovens can be a replacement for various restaurant equipment pieces like warming or holding cabinets, fryers, steamers and traditional convection ovens. Space can be saved by replacing other restaurant equipment with a combi oven.

Selecting a Steamer Size

Many steamers are available in sizes from 1 to 4 compartments. A 1 compartment model has the ability to produce on average 200+ meals an hour. Combi ovens are more often than not used in mass volume scenarios, because they have various cooking options and minimal cooking times.

Ways to Keep your Commercial Steamer Operating at Peak Performance

Use filtered water with a scale inhibitor. A scale inhibitor removes minerals from tap water. Your steamer would require frequent cleaning, and experience performance problems, as a result of mineral buildup. Most steamers feature an indicator light that blinks when they need to be cleaned. To avoid affecting the taste of food cooked in a steamer, use unfiltered water.

Before cooking your food, make sure to preheat the steamer (steamers typically take 5 minutes to reach the proper temperature. After cooking of food in the steamer is complete, add seasoning for best taste results. Be sure to break up frozen vegetables and use a perforated pans for best results.

Since commercial steamers are so much more energy efficient than other cooking equipment, you will save more money over time.

After considering the advantages of very good tasting dishes and shorter cooking, your decision to buy a steamer should be plain and simple.

Alto Shaam 2-ASC-4E/STK| Platinum Series Convection Oven

admin — Thu, 28 Jan 2010 03:32:12 +0000

Alto-Shaam 2-ASC-4E/STK Platinum Series

Each Platinum Series electric convection oven features solid welded construction and an angle iron frame. Oven interiors are constructed of porcelain enamel with coved corners, and a heavy duty, 14 gauge bottom liner. Each oven is supplied with six (6) chrome plated wire shelves with 2 removable side racks and 12 shelf positions spaced at 1-3/4″ (43mm). Each oven is furnished with two interior lights, a 10,000 watt heating element and a heavy duty, 3/4 hp, twospeed fan motor. Controls include a 100°F to 500°F (38°C to 260°C) thermostat and a 60 minute, count-down timer. Each control features a oven cool-down function, oven-ready indicator light, and produces an audible signal when time has expired. Oven combination includes stacking hardware, riser vent kit and one set of 6″ (152mm) legs with bullet feet.

Features

Space savings convenience with stacking combination for a greater cooking capacity within a smaller footprint.
Superior baking and roasting capability.
A dependent 60/40 door system includes solid stainless steel doors and a double pane thermal window door to view the lighted oven interior.
Both doors open beyond a 120-degree angle for easier loading; include a spring-loaded, roller assembly to provide a positive, pressure-lock seal; and a heavy-duty door hinging system.
Solid welded construction with stainless steel front, top, left and right sides. Rear enclosure panel is made with corrosion resistant coated steel.
Removable oven baffle provides easy cleaning.
Heavy-duty 3/4 hp, two-speed motor on each oven provides fan speed for high volume production or delicate baking.
Easy to clean porcelain enamel interior is standard.
10kW element.
Durable, low maintenance stainless steel door gaskets.

Other Resources

What is a convection oven?