Alto Shaam cook and hold ovens, available from Comcater CCE International , offer reliability, ease of use and labour savings. Food service operators at hotels, sports stadiums, casinos, chain restaurants, central kitchens, convention/banquet halls—or any place regularly serving large volumes of roasted meat can use Alto Shaam cook and hold ovens.
Timed, low-temperature roasting in a sealed oven aims for a product that retains moisture, yielding more portions per kilogram than meat cooked in conventional ovens. Alto Shaam oven ensures cook and hold shrinkage rates of around 7% to 10%, compared to 25% shrinkage for meat cooked in traditional ovens.
The Alto Shaam cook and hold units can be used for thick cuts of meat such as roast beef, rib-eye steak, poultry, leg and rack of lamb, pork chops and ham. Some operators also use them to proof and bake bread. Many recipes call for a cook temperature of 121°C to 135°C and a hold temperature of 60°C to 71°C.
Alto Shaam cook and hold ovens offer the following benefits:
- Reduces labour costs
- Reduces product shrinkage
- Provides product consistency
- Increases product holding life
- Requires less total energy consumption
- Eliminates exhaust hoods and outside venting
- Cooks safe with 95 to 100% humidity level
- Permits maximum enzyme action to tenderise meat
- Retains product moisture, protein, vitamins and minerals