Supermarket Perimeter - November 2020 - 62

EQUIPMENT

by Andy Nelson

THE LATEST VERSION of
Menomonee Falls, Wis.-based
Alto-Shaam's Vector F Series
Multi-Cook ovens features a
brand-new design, advanced
user-friendly interface and
the ability to stack with a
Combitherm oven to provide the
most value from a single, vertical
cooking footprint.
The new ovens can cook
a wide variety of food to an
"exceptionally high standard,"
according to Alto-Shaam. And
they're speciﬁcally designed for
foodservice operations. where
high-volume and consistently
high-quality food is required.
Featuring three or four
independent ovens in one,
operators can control the
temperature, fan speed and cook
time in each individual oven
chamber, and simultaneously
cook a variety of menu items
with no ﬂavor transfer. The

This stacked solution
unique to Alto-Shaam
reduces or even replaces
the need for multiple
pieces of equipment,
providing superior
performance and savings
in space, time and money."
Jeff McMahon, Alto-Shaam
operator training, according to
Alto-Shaam.
In addition, the ovens can
be managed remotely though
Alto-Shaam's innovative cloudbased remote oven management
system, ChefLinc. Equipped with
an intuitive dashboard, ChefLinc
allows operators to seamlessly
create, manage and distribute
recipes to ovens through the
cloud, providing foodservice
operators complete control of

Alto-Shaam's new
Vector ovens can cook
food twice as fast.

62 - NOVEMBER 2020

supermarketperimeter.com

their equipment, menus and
business from wherever they are.
Stacking the new Vector F
with a combi oven is also taking
kitchen productivity and food
variety to another level, said Jeff
McMahon, Alto-Shaam's senior
director of product management,
who added that the stacked
solution delivers the most value
out of a single, vertical cooking
footprint.
"This stacked solution unique
to Alto-Shaam reduces or even
replaces the need for multiple
pieces of equipment, providing
superior performance and
savings in space, time and
money," McMahon said. "With
this conﬁguration, operators can
create up to four or ﬁve distinct
and separate cooking chambers
and achieve a variety of advanced
cooking applications within a
single footprint while minimizing
required hood space and saving
on water and plumbing costs."
The new ovens, McMahon
added, empower kitchens to
produce a large volume and
variety of food the way it's meant
to be cooked - "effortlessly,
consistently, and to the highest
quality."

ALTO-SHAAM, DEN BOER, BLODGETT

OVENS

ability to cook food items at
their ideal cook settings by time
or optional probes provides
unmatched cooking results and
menu ﬂexibility, according to the
company.
"Thanks to Alto-Shaam's
Structured Air Technology, Vector
ovens can cook twice as much
food up to two times faster than
their traditional counterparts.
The patented technology enables
high velocity, focused heat
for faster, more even cooking,
ensuring the highest quality
output."
Productivity is further
enhanced because there's no
need to watch or rotate pans as
the food is being cooked. This
enables operators to reduce the
number of kitchen staff required
or reallocate them to other
more value-added duties. For
further savings, Vector ovens
are waterless and can be easily
installed without the need for
costly plumbing, drains, ﬁltration
or associated maintenance.
The new ovens feature
Alto-Shaam's most advanced
controls yet, and are simple
to use, requiring little or no
http://www.supermarketperimeter.com
Supermarket Perimeter - November 2020

Table of Contents for the Digital Edition of Supermarket Perimeter - November 2020
