Alto-Shaam Introduces New Line of Combis | Food Newsfeed
Continue to Site

Alto-Shaam Introduces New Line of Combis

February 05, 2014 Industry News
Industry News

Engineered with a commitment to foodservice innovation, Alto-Shaam announces its latest line of Combi ovens, the CTPROformance Combitherm Ovens. Delivering a unique combination of features, this line of ovens helps to expand menu offerings by providing endless versatility and reliability in the kitchen.

Considered an alternative for a convection oven, kettle, steamer, fryer, smoker and dehydrator, this new line of ovens features the new PROpower setting. While in “turbo” mode, the CT PROformance operates up to 20 percent faster than other combi ovens and up to 80 percent faster than conventional technology. And, with the ability to preheat up to 575°F, recovery times are shortened considerably, further increasing speed and performance.

Adding to the precision of combitherm cooking is the new Absolute Humidity Control. The ability to select a precise humidity level from 0-100 percent helps to maximize food quality, texture, and yield. And, the CombiSmoke feature increases versatility by allowing operators to smoke any product, hot or cold.

Innovative design features include a larger PROtouch programmable touchscreen control, which makes the oven more intuitive than ever. The zero clearance design allows for placement anywhere on the line, saving valuable floor and hood space. Cleaning ceases to be a chore with CombiClean Plus and the PROrinse retractable rinse hose.

The speed, precision, and consistence offered with this line of ovens are made even better because it is run on EcoSmart technology. Boosting energy efficiency by 40 percent over conventional cooking technologies, the CT PROformance increases production by 60 percent while using 80 percent less water. Available in a wide variety of sizes, the new line of CT PROformance combitherm ovens make high volume kitchen production simple, streamlined, and smart.

 

 

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.