Content sponsored by: Alto-Shaam
The road to developing Alto-Shaam’s Vector™ Series Multi-Cook Oven featuring Structured Air Technology™ began two years ago, as a quest to improve on existing cooking limitations, including microwave-assist speed cook ovens and convection ovens.
Vector Multi-Cook Ovens fit well in casual/quick-service restaurants, convenience stores, or cafes because of the oven’s unmatched flexibility with its individually controlled oven chambers. This oven allows you to cook four different foods at four different temperatures and four different fan speeds within a small, 21-inch footprint.
The magic behind Vector Multi-Cook Ovens is its exclusive Structured Air Technology™. Structured Air Technology delivers high-velocity, vertical upward and downward airflow. This optimized, focused heat delivers faster, more even cooking than convection ovens.
“Utilizing Structured Air Technology, Alto-Shaam’s Vector oven can cook most proteins 50% faster using higher temperatures than traditional convection cooking, and we see 20% to 30% improvement in overall bake times,” says Bob Dellert, Alto-Shaam vice president of national accounts-foodservice, who was a part of the team that developed Structured Air Technology. “Plus, operators don’t have to rotate or move pans up and down in the oven, so substantially less labor is required.”
The Vector Oven also has the ability to cook a variety of food items simultaneously without the risk of flavor transfer. For example, shrimp can cook in one chamber at 450 degrees F and cupcakes can bake in another chamber at 350 degrees F, resulting in perfect flavors for each food item. This is possible due to the individual catalysts in each oven chamber.
“With traditional convection ovens, only one temperature can be set at one time and pans need to be shifted, depending on the product,” says Dellert. “Alto-Shaam Vector ovens with Structured Air Technology solves those challenges by cook what you want and how you want.”
Vector Multi-Cook Ovens also have higher throughput; it can cook up to two times more food than convection or rapid cook ovens. Vector ovens can also cook a diverse menu in minutes due to the individually controlled oven chambers.
And when kitchens are strapped with back-of-the-house space, the Vector can still be added into tight spaces. The Vector H Series doesn’t require a kitchen hood, has a 21-inch footprint and is stackable up to six chambers.
Additionally, Vector saves labor by eliminating the need to rotate pans. Structured Air Technology provides even cooking results for the highest level of food quality.
“Convection cooking is the longest and most labor intensive cook cycle in the kitchen because the oven needs to be manned for product consistency,” says Dellert. “This issue is solved with Vector and Structured Air Technology, which provides superior cooking evenness.”
Highlights of the Vector Series Multi-Cook Oven include:
- Two, three or four ovens in one
- Flexibility to simultaneously cook a variety of menu items with no flavor transfer
- Control temperature, fan speed and time in each individual oven chamber
- Improved throughput - Cook up to 2X more food than other ovens
- Superior cooking evenness
- Small footprint – offered in a 21-inch-wide half size, as well as a full size
- Ventless operation
- Simple operation does not require skilled labor
- No microwaves
- No water
Learn more about the Vector Multi-Cook Oven. Visit www.alto-shaam.com/vector to watch product videos or to request a demo.
