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Rotisserie

Rotisserie
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Alto-Shaam Electric Rotisseries This rotisserie shows its strengths • rue European aesthetics maximize food presentation during the T cooking process. • odels are available in reach-in and pass-though configurations. M • Rotisseries are stackable to maximize floor space. • Ventless hood technology eliminates venting needs. Fastest cooking in the round. • ual heating sources combine high-velocity convection and D radiant heat technology that “cooks” food in almost half the time of the competition. • Two-step cooking capability allows food to switch to hold mode at the end of the cooking process. • Food can be displayed and held longer, maximizing sales, productivity, and the “theatre effect.” AR-7EVH stacked over matching AR-7H holding cabinet Don’t stop at just chicken • Accessory baskets and skewers easily mount into place. • ook pork loin, turkey breast, meatloaf, ribs, C vegetables and more. • Maximizing offerings means maximizing sales. Efficient operation • perating at only 8.3 kilowatts, the Alto-Shaam O rotisserie uses very little electricity to cook a full load of delicious food. • emperature-dropping hold mode further saves T on energy costs. Easy to clean • esigned to easily and quickly break down into D manageable components. • omponents easily wash up in a standard pot C sink or a dishwashing machine. • Teflon-coated components are also available. Mix and match • Can be placed independently on a stand or counter. • Can be double-stacked to maximize production. • an be placed on a companion holding cabinet C and utilize the rotisserie’s ventless hood technology.

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Rotisserie
1Pages

Catalog excerpts

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Rotisserie 1Pages

Catalog excerpts

All Alto-Shaam catalogs and technical brochures

Archived catalogs

Rotisserie
1Pages