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When the Speech Goes Long: Halo Heat Keeps Food at Perfect Temperature

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We’ve all been at that wedding. You know the one.

Transforming Hospital Menus: Fresh, High-Quality Food a Must

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Hospitals are transforming menus to offer fresh, healthier ingredients, changing the way hospital food is viewed by patients, visitors and hospital staff members.

Is Your Kitchen a Liability? Learn Food Safety Tips From the Experts

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As you look to make continuous improvements in your kitchens – whether it is a large production for the biggest metropolitan hospital or for a family-owned business with limited seating – food safety remains a priority for the kitchen staff.

Alto-Shaam President Takes ALS Ice Bucket Challenge


Alto-Shaam President and Chief Operating Officer Steve Maahs was called out on social media by Eric Boelter of Boelter Foodservice to take the ALS ice bucket challenge.

Not a Single Chicken Wasted! Combi Oven Tests Benefit More Than Kitchen Staff

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When we are cooking in our Alto-Shaam ovens each week or testing recipes in kitchens throughout the world, we want to waste as little food as possible. We recognize the importance of conservation -- it’s one of the reasons we make energy-efficient equipment -- and strive to help protect our environment in everything we do, from recycling paper and cans, to using all the food prepared in our kitchens.

Increase prepared food sales with "Theater Effect"

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If all the world is a stage, then how should convenience stores and grocery stores display hot, prepared food in order to create a theater effect for customers?

“Customers are more comfortable with the process” if they can see the food being made right in front of them, according to a Nice N Easy Grocery Shoppes executive, Jack Cushman, who was interviewed by C Store Foodservice  in 2009.

Take a Fresh, Local Approach to Menu Creation

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Put down the greasy french fries, and steam broccoli instead. Step away from fried, breaded chicken, but add lean meat and quinoa to the menu. Add local flavor with fresh, wholesome fruits, vegetables and grains.

Salad or Burgers? Campuses Seek Innovative, Nutritious Menu Items

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The “Freshman 15” may only be the “Freshman Two” or the “Freshman Five,” but it still is a real health concern for college students leaving home for the first time. As the Class of 2014 prepares for the next stage of their life, college campuses are getting ready for the upcoming semester and examining their menu choices to promote healthy living as these teens transition to adulthood.

Alto-Shaam Combi Ovens Help Fuel Philadelphia Club's Growth

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We love hearing success stories from our customers about how their Alto-Shaam equipment has helped grow their businesses. The Union League of Philadelphia recently shared all about its $12 million renovation and kitchen expansion, helping the club reach $15 million in food and beverage sales in 2013, a 500 percent increase from the $3 million in sales it attained in 2000.

The Bridgford Food/Alto-Shaam Connection at the NRA Show

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So we were wandering the exhibit hall at #NRAshow and the smell of delicious baked goods lured us in. Bridgford Foods makes Alto-Shaam smell good!

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