US-headquartered manufacturer Alto-Shaam has announced plans to release its original Cook & Hold Ovens with Halo Heat technology with a new design and user-friendly controls.
Jeff McMahon, senior director of product management at Alto-Shaam said: “In 1968, Alto-Shaam invented the Cook & Hold oven, pioneering an entirely new category of commercial foodservice equipment.
“Providing customers with better food quality and higher yields for decades, Cook & Hold ovens have stood the test of time, consistently delivering the highest quality food. And now, we’re taking it one step further, providing operators even greater control.”
The new ovens are designed to be easy to operate, with one-touch cooking. They feature what is said to be Alto-Shaam’s most advanced control yet, and are simple to use – requiring little or no operator training.
The ovens can also be managed remotely through Alto-Shaam’s cloud-based remote oven management system, ChefLinc. Equipped with an intuitive dashboard, ChefLinc allows operators to create, manage and distribute recipes to ovens in multiple locations through the cloud. This should provide foodservice operators – and especially those with several sites all demanding the same food quality – control of their equipment, menus and business from wherever they are.
Halo Heat technology is claimed to providing a better-quality meat product at a lower cost. Operators are said to be able to serve more portions from the same cut of meat while improving food quality and reducing meat shrinkage by up to 17% compared to conventional cooking.
Equipped with a thermal cabling, the oven cavity is surrounded with precise heat to cook food evenly, using no fans, no harsh heating elements and no added humidity. This should allow operators to make the most of less expensive, underutilised cuts of meat and produce a higher quality product. One hour in the Cook & Hold Oven is claimed to be equivalent to 1-2 days of dry aging. By cooking by time or probe, the oven senses time or internal product temperature and automatically converts from cook mode to hold mode once set parameters have been reached.
McMahon added: “While known for producing the perfect cuts of meat, many might not realise the flexibility of the original Cook & Hold oven. These ovens enable operators to roast, proof, braise, reheat, ferment, sous-vide, hold and more in the same cabinet to provide a better distribution of workloads and relieve other pieces of kitchen equipment.”
Food can be cooked and held for hours overnight without overcooking or drying out, which could effectively reclaim 12-16 hours of otherwise non-productive time.
Additionally, Cook & Hold ovens can be placed anywhere, with no oven hood or outside ventilation required. Its waterless design means no plumbing, drains, filtration or associated maintenance are required.
“Now more than ever, restaurant owners and other foodservice operators are searching for equipment that provides built-in savings,” McMahon said. “Reducing labour and waste has never been more important. And now with a new design and advanced control options, greater yields and less food waste have never been more attractive.”
Alto-Shaam’s new Cook & Hold ovens will be available to order in November. There will be a global launch event on Tuesday, 10 November at 11am CST.