This high-tech equipment solves big operational challenges.

Sponsored by Alto-Shaam.

For most restaurants, balancing the quality of what comes out of the kitchen with the labor that governs what happens behind the scenes can be a struggle. Add to that the problem of wasted food and holding times, and restaurants can find themselves quickly behind the eight ball.

Hiring qualified labor can be as much of an issue as maintaining the quality and consistency that customers expect. Depending on employees who may lack the skills to do more than microwave a frozen entrée can damage a restaurants’ product and reputation as much as anything. And incorrectly estimating how much food will go out of the kitchen and how long you’ll need to hold it can increase costs as well. Plus, today’s customers want fresh food and an experience; something they can Instagram and share with their friends.

With all these competing demands, it’s no wonder that restaurants are feeling pressure, but making sure you balance all these issues doesn’t have to be as difficult as it seems. Foodservice equipment manufacturer, Alto-Shaam, is dedicated to helping customers solve their kitchen challenges. Their new Vector Multi-Cook Ovens, for example, can provide restaurants with customizable solutions that help solve numerous operational challenges.

Robert Simmelink, executive chef at Alto-Shaam, says that Vector ovens are capable of running up to four independent cooking chambers. These chambers can simultaneously operate at four different temperatures, fan speeds, and times with zero flavor transfer. This gives restaurants a superior alternative to traditional ovens, while increasing production and reducing labor costs in the kitchen. And at the same time, improving food quality and eliminating the risk that product will be improperly cooked.

“The beauty of the Vector oven is that it can run at two, three, or four temperatures at one time, so that you can cook at the fastest speed possible without destroying the food,” Simmelink says. “Because of the structured air from top and bottom, it gives restaurants the textures and the quality they are looking for.”

Completely customizable, the Vector can be programmed for specific dishes to make training new employees easier. This allows reduced onboarding and helps improve productivity.

“You don’t even need to read; you just identify the food you want to cook and touch the button one time” Simmelink says. “No one has to flip through a manual to find out how to cook a product. A brand-new employee with limited training can push pre-programmed buttons and cook to the exact perfect temperature every time, improving consistency, and ensuring food is cooked to the perfect internal temperature.”

Another benefit is that this system frees up employees’ time. They no longer have to watch ovens or rotate pans to ensure product doesn’t overcook and is cooked evenly. This can improve labor costs, food costs, and consistency.

Other solutions from Alto-Shaam, including Cook & Hold Ovens, combi ovens, blast chillers, heated holding solutions and more, can also help to reduce food costs by properly cooking or holding products to allow for service later. Longer hold times means less shrink, better food quality and more profit.

“Our biggest concern in a restaurant was shrink,” says Chef Brett Friefeld, corporate executive chef at Alto-Shaam. “Those cabinets have to be filled. If this oven gives me two to three times the holding time, then it’s a win-win. I can keep shelves stocked without having to throw it out and not take a loss.”

With its diverse line of equipment solutions and a focus on building long-term relationships with clients, Alto-Shaam works with each customer to not only determine what equipment best meets their goals but also continues to work with them to ensure their success in the future, Simmelink says.

“We’re not looking for a customer for today, but also down the road,” Simmelink says. “Alto-Shaam gives you quality products, training and support.”

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