‘Put it in the Shaam’ – why every kitchen can use a cook and hold oven

Here at Comcater, we pride ourselves on supplying kitchens all around the country with a wide range of different types of commercial cooking equipment. From commercial deep fryers to bratt pans and even all-in-one units that can perform a variety of tasks, innovation is the name of the game, and we’re very proud of the brands that we represent. Even with such a high bar, there are still a few products that really stand out for the massive contributions they’ve made to the restaurant game.

If you’ve every heard the phrase ‘put it in the Shaam’ bandied about in the kitchen, then you’ll know that Alto-Shaam is one such brand. One of the pioneers of cook and hold technology, the company’s patented Heat Halo has played a huge role in the development of this type of oven from specialist piece of equipment to mainstay of culinary businesses across the nation.

Let’s take a more in-depth look at what makes Alto-Shaam so special.

The origins of Alto-Shaam

The first debut of Alto-Shaam’s original cook and hold oven came in 1970 at the Chicago National Restaurant Association show, and it quickly became the benchmark for low temperature cooking. In these early days, the technology was most commonly used to prepare large cuts of meat, thanks to the innate ability of these ovens to produce perfect results without resulting in dry toughness.

Since then, things have evolved immensely in the world of cook and hold – this can be put down to the continued innovation of Alto-Shaam. Not content to simply do one thing well, the engineers behind today’s commercial ovens have tweaked the product at every turn, resulting in an oven that is as equally adept at proofing as it is at braising. Now, it’s not uncommon to see an Alto-Shaam used in ways that would have seemed unthinkable back in 1970, but perfectly suit the demands of a modern kitchen.

Over the years, the brand has introduced a range of other cooking units building on the success of the originals – with smokers, banquet carts and carving stations all mainstays of the Alto-Shaam lineup.

Halo Heat cooking

So just what has made Alto-Shaam so enduring in the world of kitchen technology? Well there are too many factors to name, but one that simply cannot be ignored is the Halo Heat system. A part of Alto-Shaam ovens since 1968, Halo Heat is responsible for all the great taste that chefs know and expect when they pull a tray out of a cook and hold oven.

Essentially, the system consists of a low-density thermal cable that surrounds the cooking chamber and transfers heat without the need for fans, or any air movement whatsoever. This means that the process is far more ‘natural’, for want of a better word, with completely controlled cooking conditions that emphasise the natural qualities of whatever you put inside. As a result, cook and hold ovens reward great ingredients, a feature which has seen them become beloved by chefs for really bringing out the unique differences between specific types of product.

A couple of final benefits of the Halo Heat system include no added humidity within the chamber, which again provides chefs with intense control over the outcomes of each meal. Finally the system also results in far greater yields – up to 30 per cent more than other ovens in some cases – which is good for your production output, customer’s bellies and the bottom line of your business.

So, if you’ve never experienced the awesome power of an Alto-Shaam cook and hold oven, fill in the form to get in touch or request a demo.