(STAND 5E 139 – SIRHA, 26 – 30 JANUARY, 2019) – Alto-Shaam, the global manufacturer of commercial ovens for foodservice and retail operations, will be exhibiting its new range of Vector Multi-Cook ovens at SIRHA, complemented by a regular programme of live cooking demonstrations.

The Multi-Cook ovens comprise the ‘H’ and the ‘F’ series: the compact Vector H-Series countertop model has a 533mm footprint and ventless operation. It is available with two, three or four oven chambers; the larger Vector F-Series three- and four-chamber ovens can accommodate both GN 2/1 and GN 1/1 pans and have the ability to combine oven chambers to cook taller food items such as turkeys or roasts. They can cook by time or using a food temperature probe.

All of the models in the H- and F-Series feature Alto-Shaam’s Structured Air Technology, developed in partnership with Appliance Innovation. The patented technology enables high velocity, focused heat for faster, more even cooking. Operators can control the temperature, fan speed and time in each individual oven chamber for maximum flexibility, allowing them to simultaneously cook a variety of menu items with no flavour transfer.

The ovens are very simple and intuitive to programme and use, with touchscreen control, and little or no operator training. They can cook twice as much food up to two-times faster than their traditional counterparts.

Brian Jahnke, vice president of business development in Europe, says the Vector Series’ ovens are designed to deliver the greatest flexibility and unrivalled cooking performance: “The focus on quality, innovation and true thought-leadership has enabled us to develop a range of foodservice equipment solutions that are genuinely world-class, enabling our customers to cook and serve their food exactly how they want it – when they want it.”

The Vector series ovens are just part of a range of foodservice equipment solutions available from Alto-Shaam, including its world-renowned Halo Heat® cook & hold ovens QuickChiller™ rapid chill units, rotisserie ovens, convection ovens, and drop-in hot and cold wells.