Videos

Twelve Boar barbecue joint loves real wood smoke from cook & hold smoker ovens

02:53

CT Express with ventless hood a life-changer at Ardent

“I don’t know how we did things (before installing the CTX),” says chef owner Justin Carlisle. “It’s a complete world change for us. We can produce a lot more food with even better quality.”

01:18

The Shed counts on Halo Heat to expand smoker capacity

02:24

Discover How Halo Heat Transformed a Butcher into Restauranteur

Charlie the Butcher found Alto-Shaam more than 30 years ago and has never looked back.

01:13

Geisinger Healthcare Counts on Alto-Shaam For a Healthy Foodservice Program

Steve Cerullo of Geisinger Healthcare explains why they've been a long time Alto-Shaam customer.

01:33

When you buy the best produce, you need the best oven

Ardent isn’t just a restaurant; it is an intimate dining experience. Chef/Owner Justin Carlisle treats his guests as though they are visitors in his home.

01:18

Alto-Shaam Culinary Institute Provides Vital Training and Support to Geisinger Healthcare

00:50

Variety Keeps Students on Murray State University Campus

Tim Bruce, Director of Dining Services & Racer Hospitality at Murray State University in Kentucky, USA, talks about why his school relies on Alto-Shaam combi ovens, blast chillers and cook & hold ovens.

02:13

Busy Deli Counts on Alto-Shaam Equipment to Delight Customers

David Sorensen from Sendik’s Food Market shares what he loves about his Alto-Shaam combi ovens, rotisseries, and cook & hold ovens.

01:33

Tony Maws of Kirkland Tap & Trotter Counts on Alto-Shaam

Consistent products and performance are essential to Maws’ operations at his two restaurants, which lead him to Alto-Shaam foodservice equipment.

01:50

Milwaukee Art Museum Creates Culinary Works of Art With Alto-Shaam

Expectations are high for events at the Milwaukee Art Museum. The culinary team at the museum relies on Alto-Shaam ovens to provide the best banqueting experience for their guests.

01:50

Swedish Health Services Promotes Wellness Through Quality Cuisine

“Patients are in the hospital to heal. Our goal is to make them do that,” says one health care foodservice director. “If we are feeding them foods that are over processed or foods that are not made from the freshest, most wholesome ingredients, we are really doing them a disservice. We want to heal them, make them well, and send them on their way.”

01:36

Geisinger Healthcare Counts on CT PROformance Combitherm for Consistency

00:46

Cobo Center Maintains Quality With Plate Retherm

The Cobo Center in downtown Detroit sought to be an industry leader as it improved its image. Cobo updated its kitchen equipment with a plate retherm banqueting system to increase the efficiency of its service as well as retain, if not improve, the quality of its food output.

02:46

Charlie the Butcher: 35 Years of Cook & Hold Oven Success

Charles Roeschs' family thought he was nuts when he first proposed using a cook & hold oven at his restaurant. Thirty-five years later, Charlie the Butcher is one of the strongest advocates for Alto-Shaam cook & hold ovens.

02:21

Geisinger Healthcare Gets Great Technical Support from Alto-Shaam

Geisinger Healthcare counts on exceptional technical service from the Alto-Shaam FASTeam.

00:48

Alto-Shaam to the (Bar) Rescue!

An oven featured on the popular reality show, Bar Rescue, was one of Alto-Shaam's very own Cook and Hold ovens, proving that with the help of a great oven, even a one-man kitchen in a 50 year old dive bar can turn out great food. (Bar Rescue, Season 2, Ep. 201, SPIKE TV)

01:17

Tony Maws Counts on Alto-Shaam TechTeam Service

Comprehensive technical and sales support makes James Beard-award-winning chef an ardent fan of Alto-Shaam

00:44

Texas A&M feeds 2,650 hungry cadets every day with plate retherm system

"[ROTC students] come in 2,600 strong for breakfast and dinner. We have to get 2,600 plates out in 8-10 minutes so they can get their drinks and sit down. [The cook-chill banqueting system with rack management] is the only way we could meet the general’s demands of getting that kind of service for them and the food quality we want to show the kids."

00:43

Plate Retherm System at the Milwaukee Athletic Club

Learn how plate retherm increased efficiency and improved food quality.

07:51

Versatile Equipment Makes Grasch Foods Deli a High Performer

”[The deli] is one of the most profitable departments in our store,” said Grasch. “It started out slow in the beginning, but as our customers got used to seeing the wonderful items we prepared in there, we sold more and more product.”

03:10

Luxor Hotel & Casino Requires Versatility and Reliability, Alto-Shaam Equipment Delivers

05:29

Alto-Shaam at Mandalay Bay

See how Alto-Shaam equipment helps chefs at Mandalay Bay handle large banquet crowds with nothing but the best quality food.

03:43

Plate Retherm Explained by Apache Gold Casino

06:03