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Extract from
Alto Shaam Website Alto-Shaam's history dates back to 1968 when, after 13 years
in the restaurant business, Jerry D. Maahs went into the manufacture of
equipment for the foodservice industry. During the years spent in the
restaurant business, Jerry Maahs recognized and sought solutions to the
equipment problems of the foodservice operator. When Mr. Maahs decided to
change direction and become a manufacturer, he devoted the first two years
to careful research. He entered the U.S. marketplace with a line of holding
equipment aimed at replacing steam tables, and introduced it at a 1970 food
service trade show in Chicago.
The domestic foodservice market rapidly accepted the new patented food
holding concept offered by Alto-Shaam. The company expanded their original
line, developing a combination cooking and holding oven by 1971. The firm's
fast rise in a highly competitive market is attributed to the HALO HEAT
System. The System is very basic, however, competitors were unable to
duplicate it without infringing on Alto-Shaam patents.
The patented HALO HEAT method is achieved with a thermostatic controlled,
low density thermal cable, wrapped throughout the walls of the cooking or
holding cavity. This principle of uniform heat distribution is applied, to
the greatest extent possible, in a complete line of specialty ovens and
serving equipment. Alto-Shaam manufacturers HALO HEAT Low Temperature
Cooking, Holding, and Serving Equipment for hotels, restaurants,
institutions and supermarkets.
The advantage of low temperature, even-heat applications are: optimum enzyme
action to naturally tenderize or "age" meats; improved flavor, color and
nutrition; more tender and juicier meats. Roasts shrink less resulting in
significantly greater yield and increased number of servings.
Over-production of beef, pork, and lamb, after overnight refrigeration, can
be reheated to required temperatures in these ovens with only minor
deterioration to the product.
HALO HEAT equipment can hold foods for extended periods of time without
bacteria growth, no additional cooking, and with minimal dehydration to the
product. HALO HEAT equipment will save money on electric bills because the
units require only one-half to one-third the energy of conventional ovens.
Tests conducted by the Wisconsin Electric Power Company have proven
conclusively that HALO HEAT low temperature cooking consumes the lowest
known amount of electrical energy per pound of cooked meat. This equipment
produces no smoke, heavy fumes, or combustible gases, which eliminates the
need for exhaust hoods and outside venting. This not only simplifies and
lowers or eliminates installation costs, but also gives the foodservice
facility the continuing flexibility to roll units wherever needed.
Today, with the introduction and manufacture of the Alto-Shaam/Combitherm
Convection Oven-Steamer in both electric and gas, Alto-Shaam Quickchillers,
and institutional hot/cold dietary tray carts, Alto-Shaam has become a
leader in advanced systems designed to save labor costs and improve
operating efficiencies. Count on Alto-Shaam to provide more innovative
systems for today and in the future.
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