Description
Alto Shaam Combitherms feature broiling, steaming, roasting and baking in one unit.
Closed System technology provides more steam and heat retention to offer faster cooking times with better product flavour, color, and texture
Fully automatic electronic cooking controls with single key program selection and a large selection of language choices for control panel display instructions
A wide temperature range of 86° to 248°F (30° to 120°C) provides the ability to steam, quick steam for faster cooking, or steam at a lower temperature for delicate items such as seafood or custards
Super-Heated Steam Program with adjustable temperature for baking and roasting between 212° and 482°F (100° and 250°C)
Dry, hot convection heat from 86° to 482°F (30° to 250°C) for uniform broiling, baking and browning
Reheat plated meals without water deposits or dried edges with the Retherm program
Core Temperature function can be used in any program mode to cook by sensing internal product temperature
Two-speed fan allows for more delicate baking and browning
Electronic diagnostic program for service assistance
Automatic cleaning
Operating at reduced energy allows for additional cost savings during peak energy periods
Automatic steam boiler fast-flush provides ease in equipment maintenance
Door stop safety feature delays full opening to protect the operator
Stackable design for additional capacity
Complete with four stainless steel wire shelves
Can accommodate up to 14 x 65 mm depth pans
For full details of the Alto Shaam 7:14 Combitherm Electric Convection Steamer
H&C News recently met with Brian Clarke, Group Marketing Director at ecostocker to gain a better understanding of the business, the full picture of how ecostocker works can be seen here…
Please contact Ecostocker for more information