Combi Ovens and Rethermalizing Equipment » Smokin' Hot
Milwaukee’s Iron Horse Hotel offers
smoked halibut on its restaurant dinner
menu, something F&B director Jesse
Wilder might have thought twice about
if he didn’t have an Alto-Shaam cook-and-
hold unit. “It smokes it perfectly
every time we set it up. Some things
you want to smoke, but you might want
just a light smoke. It helps you dial in
what you’d like to accomplish.”
The cook-and-hold unit doesn’t just
smoke to perfection, it also gives the
kitchen a great deal of flexibility: “If we
make something a day ahead and chill
it down, we can put the temperature in
and program whatever time we’d like it
to re-therm,” Wilder explains. What’s
more, “it will help you achieve a perfect
temperature.”
Wilder says he’s rarely had anything
go wrong with the kitchen’s
Alto-Shaam combi oven, convection
oven, or cook-and-hold unit, but
once, “we broke the sprayer nozzle
on the combi oven,” he recalls. “Alto-
Shaam got us a new part immediately;
it was a very quick turnaround
time.” Overall, Wilder says, “They’re
kind of amazingly unique pieces of
equipment. There’s other equipment
that tries to duplicate what they do,
but Alto-Shaam is the cream of the
crop.” —JM
Milwaukee’s Iron Horse Hotel offers
smoked halibut on its restaurant dinner
menu, something F&B director Jesse
Wilder might have thought twice about
if he didn’t have an 
