Content sponsored by: Alto-Shaam
With the continued popularity of barbecue throughout the country, smoking meats has become a mainstay cooking method in commercial foodservice operations. This process has become an art form, as it infuses meat with bold flavors of smoked wood without adding sodium, fats or sugars. And because cuts of meat are cooked at a relatively low temperature, tough cuts of meat tenderize and fat melts down over an extended period, creating a succulent, tender and flavorful result.
Alto-Shaam offers two types of equipment that can accomplish the smoking process—the Cook & Hold smoker and Combitherm® combi oven with a smoking option. Both are known for producing quality products, and in addition to smoking beef, pork and chicken, this equipment is well-suited for cold smoking fish, poultry or cheese.
When it comes to applications, there are a number of factors that will determine which unit is best for an operation. First to consider is the capacity of the amount of food being cooked. Secondly, kitchen space needs to be assessed to ensure the unit can be accommodated. Finally, the budget needs to be taken into consideration.
Both the smoker and combi oven provide operations with programmability for greater product consistency. These units are labor efficient, provide both cold and hot smoking with natural wood smoke and are available in a variety of sizes and capacities.
For operations where smoked items account for the majority of revenue, Alto-Shaam’s Cook & Hold smoker is recommended. This unit’s benefits are greater product yields and energy efficiency. Halo Heat® technology surrounds food with a low-heat electric cable, thoroughly cooking to a consistent temperature that keeps in moisture and retains heat until serving time. This Alto-Shaam cooking innovation also helps to cut back on energy and labor costs, since the electric method is highly efficient and can be utilized overnight. The oven automatically switches into holding mode so meat remains moist and naturally tenderizes. Unlike combis, there is no plumbing or drains needed with these smokers. Also, a wide range of sizes and configurations are available, with single or double compartments that accommodate 100- or 120-pound capacities. Operations can choose simple or deluxe programmable controls, depending on their needs.
For operations where a dedicated smoker isn’t needed, Alto-Shaam’s Combitherm combi oven is recommended. Unlike traditional smokers, Alto-Shaam’s Combitherm combi oven is multifunctional with added versatility to do more than just smoke. These units can replace convection ovens, kettles, steamers, fryers, smokers and dehydrators. Combitherm ovens use optional PROpower™ technology to cook food up to 80 percent faster than standard convection and 20 percent faster than other combi ovens, with a temperature range that can reach 575 degrees F. Three distinct power modes — turbo, eco and reduced power — provide enhanced control over food preparation, speed and energy usage. Inside the oven, an auto-reversing fan with five speed settings helps to efficiently spread heat for ideal browning and texture. Optional CombiSmoke® feature adds fully integrated hot and cold smoking capabilities. The self-cleaning feature removes residue from the oven with a short automatic rinse cycle so there is no smoke odor or flavor transfer after the smoking process.
The PROtouch recipe management system with one-touch cooking provides complete control over the oven, allowing chefs and foodservice employees to select pre-programmed recipes for maximum consistency. To store and secure important information, a HACCP data system pairs up with an onboard USB port, so settings can be downloaded and saved for the future.
Application is the ultimate determination on whether a smoker or combi oven is the best fit for an operation.
See how Rick Palesh turned to an Alto-Shaam Cook & Hold Smoker Oven to get the job done at his restaurant, Twelve Boar.
