Small Footprint Equipment Spotlight

	TWICE THE COOKING POWER IN A SINGLE SPACE CONTACT: 800-558-8744, www.alto-shaam.com “Kitchen” and “spacious” don’t usually go together. While more functionality is always welcome, the problem is finding the space for it in the kitchen. Alto-Shaam has a solution: a Combitherm® combination oven stacked on top of an Alto-Shaam convection oven. Alto-Shaam Combitherms are versatile, energy- and water-efficient, and include features such as boiler-free and smoker options. These convection ovens are built to take a beating, with quick temperature recovery after door openings, solid welded construction, and a durable door-closing mechanism.

	GREATER EFFICIENCY AND MOBILITY CONTACT: 866-449-4200, www.professional.electrolux.com Foodservice professionals can roast, bake, grill, and regenerate food at any time and place with Electrolux Professional North America’s Dito Plug & Cook Mini Combi Oven. The portable Electrolux Dito Plug & Cook Mini Combi Oven comes equipped with four cooking modes, each providing operators the capability to prepare a broad range of menu items. Capabilities include steaming, for cooking vegetables without the loss of vitamins or flavor; low-temperature steam, for delicate foods such as fish and for reheating chilled foods; convection with fan-assisted air circulation for even baking; and combination, which combines steam and convection.

	LESS SHRINKAGE, MORE SAVINGS CONTACT: 888-4HOBART, www.hobartcorp.com Hobart’s Combi Oven provides convection, steam, and combination modes, improving equipment efficiency and providing consistent results. The boilerless design, available in sixand ten-level half sizes, uses minimal water and automatically cuts power usage in half once it has achieved the desired temperature. Well-insulated to ensure that heat stays inside the oven, Hobart’s Combi lets hotels use Delta-T technology to create a constant, balanced difference between the oven temperature and the product’s internal temperature, producing less shrinkage, greater yields, and juicier meats than traditional methods.

	OPERATE ALMOST ANYWHERE CONTACT: 877-404-6872, www.merrychefusa.com A combination of convection heat, impingement pressure, and up to 1,500 watts of microwave power allows the Merrychef 402S to cook 10 to 15 times faster than conventional convection ovens, with typical cook times of 15 to 90 seconds. A built-in catalytic converter eliminates the need for a ventilation hood so the oven can operate almost anywhere. The heating pattern inside the oven minimizes grease build-up, allowing food to cook evenly to produce a crisp, golden finish. With Merrychef’s unique design, the 402S can use standard metal baking sheets, eliminating the need for special cookware and handling.

	SMALL STATURE, BIG PERFORMANCE CONTACT: 800-338-2204, www.clevelandrange.com At just over 22 by 26 inches, the countertop Convotherm Mini Combi Oven Steamer delivers cooking power and capabilities of the world’s largest units. The compact footprint means hotels get high-quality combi cooking results for small batches, at remote outlets, and with reduced energy use. The Convotherm Mini features the Advanced Closed System, enabling high-quality accelerated cooking results with reduced energy and water savings; Crisp and Tasty, an industryexclusive technology that provides browning and crispy texture to combi “fried” foods while delivering improved nutrition and food quality over traditional processes; and Press and Go, an advanced control system that delivers consistent results with the touch of a finger.

	SMALL UNIT HANDLES 80 MEALS DAILY CONTACT: 888-320-7274, www.rationalusa.com With a footprint just over 33 inches wide, 30 inches deep, and less than 30 inches high, the RATIONAL SelfCooking Center® tabletop unit is ideal for small foodservice operations. It can bake, roast, steam, blanch, poach, fry, and grill up to 50 percent faster than conventional equipment, saving time and money. A single tabletop SelfCooking Center® can prepare up to 80 meals per day. The cooking time, temperature, and cabinet climate are individually calculated and continuously adjusted to achieve the desired result.