Alto-Shaam Electric Rotisseries This rotisserie shows its strengths • European aesthetics maximize food presentation during the cooking process. • odels are available in reach-in and pass-through configurations. M • Rotisseries are stackable to maximize floor space. • Optional ventless hood technology provides greater placement flexibility to capitalize upon "theater effect." • ual heating sources combine high-velocity convection and D radiant heat technology that cooks food in half the time of the competitive models. • Two-step cooking capability includes an automatic holding mode allows food to rest in the oven and maximize display. AR-7EVH rotisserie oven with ventless hood stacked over companion holding cabinet Don’t stop at just chicken • Accessory baskets and various skewers easily slide into place. • ook pork loin, turkey breast, meatloaf, ribs, vegetables C and more. • Maximize offerings to maximize sales. Efficient operation • perating more efficiently, the Alto-Shaam rotisserie O costs less than half a dollar per load to operate. • ower temperature hold mode further reduces L energy consumption. Easy to clean • esigned to easily and quickly break down into D manageable components. • omponents easily wash up in a standard pot sink or C dishwashing machine. • Optional Teflon-coated components are also available. Mix and match • Place it independently on a stand or counter. • Double-stack rotisserie ovens to maximize production capacity and floor space. • air it with a companion holding cabinet and utilize the P rotisserie’s ventless hood technology.