What is an Alto Shaam oven?

Energy cost comparison of some foods traditionally cooked in the oven with a microwave and CO2 emissions. The table shows that for most meals a microwave oven is cheaper than an electric oven. Generally speaking the greater the time differences between the different cooking methods the greater the savings.

Steam ovens keep more nutrients in your food, keep its color better, and eliminate the need for oil. Steaming also prevents cross-flavoring, so you can cook a salmon and chocolate torte at the same time without getting a fishy dessert. A combi-steam oven may be your favorite appliance at holiday time and year round.

Answer: Cooking sous vide in the Convection Steam Oven is possible. Sous vide is cooking with food in a vacuum sealed bag. The CSO with knob control is only capable of 5-degree increments.

Because a combi oven utilizes three different cooking methods (steam, convection and combination), it can also replace the traditional steamer and convection oven units, lowering the total cost of your kitchen equipment and minimizing overall footprint.

The Right Installation and Ventilation Combis need one connection for filtered water to create steam and a second to condense steam back to water, so it can be sent safely down the drain, Livchak notes. Make sure you are not using expensive filtered water for both hoses this does happen!

Designed with groundbreaking Halo Heat technology, the Alto-Shaam Cook and Hold oven line uses low and slow heat to keep food at the highest quality. A gentle thermal cable surrounds food and cooks it evenly, without adding moisture or harsh heat with fans.

But this is delicious. Promise. So why are we steaming prized beef tenderloin? Because gentle steaming honors the delicate nature of the cut and the mildness of the flavor, and it allows the tender texture of tenderloin to be the lead feature in the dish.

Luckily, sous vide excellent results can be achieved also with a combi oven. The vacuumed dish will be slowly cooked in a constant temperature environment. The sous vide seal will ensure that food taste, texture, juiciness and all the nutritional properties will remain.

Although you can easily make pizzas in a convection or combi oven, the most popular appliance to use is a commercial pizza oven.

Combitherm ovens are designed to effortlessly execute multiple cooking functions while providing high quality, consistent food. For menus with food items that require cooking with convection heat, steam or a combination of both, these ovens do can do it all with no kitchen hood required.

Alto-Shaam offers ventless, waterless ovens that allow you to maximize your space, your way. Our multi-functional equipment can be operated outside of a traditional ventilation hood, while providing the highest food quality and consistency in the smallest spaces.

A combi oven is a three-in-one oven which allows you to cook with steam, hot air (convection) or a combination of both. As an alternative to using a separate steamer or convection oven, a combi can be used to replace both appliances saving time, space and money when it comes to professional food preparation.