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Alto-Shaam Cook and Hold wins Best in Class for
8th year in a row
What does it take to be the best in foodservice equipment? Everyone talks about quality, design, and features. When it comes to the Alto-Shaam Cook and Hold, we add one important element–time.
Alto-Shaam invented low temperature cooking when we produced the first Cook and Hold in the 1960s. Since then, we've made steady improvements to this time-honored oven.
More than four decades later, we're happy that the Cook and Hold is receiving the same awards year after year. It shows that we aren't resting on our past achievements. We're continuously working on the Cook and Hold to make it even more reliable, efficient, and durable. Though it's sometimes copied, its quality is never duplicated.
We thank Foodservice Equipment and Supplies magazine, and their judges, for their unanimous vote naming us Best in Class for Cook and Hold ovens for the eighth year in a row. And we look forward to earning this distinction again next year.
A new and exciting addition is coming to the Southeast region, and his name is Dan Turro.
Effective December 1, Dan joins Alto-Shaam as its newest Regional Sales Manager responsible for the Southeast region.
Most recently, Dan was the top performing domestic Regional Sales Manager and Executive Chef for Rational USA. Dan established and was responsible for a network of certified chefs and demonstration kitchen locations throughout his territory.
Dan graduated summa cum laude with an Associate of Occupational Science Degree in Culinary Arts from the Le Cordon Bleu College of Culinary Arts in Atlanta .
“This is another professional who possesses that unique blend of culinary education and experience and sales and marketing ability,” said Todd Griffith, Vice President of Sales and Marketing at Alto-Shaam. “When you combine Dan's passion for food and his ability to educate, our team continues to develop and evolve into something truly extraordinary!”
Dan's responsibilities will include not only key account and overall retail and foodservice sales development but supporting Alto-Shaam's strategic vision and planning, team building and rep group management, client negotiations and high-impact sales presentations and technology demonstrations throughout the Southeast, including the Carolina's south through Florida.
running in 2009
An ad announcing the establishment of the Jerry D. Maahs Scholarship Fund at the Culinary Institute of America (CIA) in Hyde Park, NY, will begin running in foodservice trade publications in early 2009.
The ad features two CIA staff members, two Alto-Shaam chefs, and the first scholarship recipient, Michelle Stone.
The scholarship will offer a complete package including tuition and expenses, room and board, books, fees, and equipment, for one culinary arts student per year. The four-year bachelor degree scholarship can be awarded to the same student on a multi-year basis.
Students receiving the scholarship will be incoming or continuing education students in the four-year program at the CIA who can demonstrate substantial financial need.
Click here for additional scholarship details.
Hold smoked meats for increased tenderness
Mark Lund, Assistant Executive Chef of the Peppermill Resort Casino in Reno, NV recently passed along how he uses Alto-Shaam Cook and Hold ovens and holding cabinets to finish smoked meats, resulting in a more tender result while doubling their smoking capacity.
“For smoking our briskets and butts, we do a 7 to 9 hour smoke in our wood burning smokers using a more traditional way of cooking. We pull the meats from the smoker at about 140º F so they can finish cooking in the Cook and Hold ovens. The ovens are set at a cook temperature of 210º F to a hold temp of 140º F overnight with vents 100% open. This process maintains good smoke flavor and loosens up the meat so it is tender, but still moist and keeps the integrity of the smoke ‘bark.'
“We have doubled our smoking capacity in the smokers themselves instead of doing a full 12-14 hour smoke which ends up drying out the meat and having it shred while slicing or carving. It also smells awesome when you open the ovens after an overnight cook.
“For our smaller cuts, ribs, chicken, links, and others, we use our normal smoking procedures and pull our morning meats 2 hours before service and just a shade undercooked. We hold the meats in Alto-Shaam warming cabinets at 145º F with vents 100% open. We do our evening smokes the same way, which allows the meat a little time to carry over with temp and loosen up further before being served. We do not have to add any additional moisture at all and we have some great product even after holding for 4 to 5 hours.
“This just goes to show you that doing some listening and applying proper time and temperature principles with some good equipment can give you some great results that give better flexibility.”
For more information on these techniques or equipment, either email our chefs or call us at (800) 558-8744.
Alto-Shaam is on a quest to improve it's world-class standing for products and services. And we know the path to get there won't be an easy one.
One of the first steps we're taking is surveying our customers to find out what they think about Alto-Shaam. Our customers are our best source of information about ourselves, and we're listening.
Alto-Shaam created the Voice of the Customer team to survey and record our customers' impressions about Alto-Shaam and their experiences in dealing with the company. Survey questions include subjects like:
- Why did you choose Alto-Shaam equipment?
- What's important to you when choosing kitchen equipment?
- Rate your experience with Alto-Shaam.
The team periodically compiles the results of the survey and uses the information to improve Alto-Shaam's performance.
The survey is included on our warranty card. We chose to print the survey on bright neon colored stock to grab the customers' attention. As an incentive to complete the survey, we included the chance to win a $100 gas card in a monthly drawing.
Survey cards were included in product shipments beginning October 1. The cards can be filled out and returned, or the survey can be completed online.
We extend a special thanks to Roger from Winnipeg , Canada who was our first respondent. The next time you unpack your purchase from Alto-Shaam, be sure to look for your card, and complete and return the survey for your chance to win. It might mean free gas in your tank, and more money in your pocketbook.
At Your Service!
As we move into the holidays, everyone's looking for a bargain. The quest to find something that costs less than others are paying seems to be engrained in our bargain-hunting psyche. One of these so-called bargains that are best left on the shelf are cut-rate parts that are not original equipment manufacturer (OEM) for your kitchen equipment.
We all realize how tempting it is to buy cheap non-OEM parts when you're already facing a potentially expensive service call. My best advice is to resist the temptation, and we'll give you four good reasons not to fall for the cheap-part lure:
Overall cost – Your equipment is like any other business equipment; it's only making you money when it's operating. When the equipment is down, you're not making money and the quality of your product may even be compromised. Why would you choose replacement parts that will fail sooner than OEM parts? Even if you save 10% on a non-OEM part, the inevitable down time you'll experience in the future is much more costly.
Certifications voided – When you receive your equipment from the factory, it usually has earned certifications including UL, CNA, NSF, and/or Energy Star. If non-OEM parts are used to replace a certified component, many times the certification is deemed void.
Increased utility costs – Kitchen equipment is becoming more sophisticated and intricate with each model introduced. This advanced design maximizes performance while minimizing utility consumption. Manufacturers of non-OEM components simply don't know all that has gone into the design of the components. Because of this, non-OEM components are likely to compromise the performance and efficiency of your equipment.
Forfeit Warranty – Equipment warranties are extremely important. Decisions on whether or not to buy certain brands of equipment many times are based on the warranty. A warranty is your guarantee that equipment will continue working, ensuring your business profitability and viability.
Be good to your equipment and it will be good to you; use only OEM parts.
