Restaurant Development & Design

January-February 2017

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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3 0 S P O N S O R E D C O N T E N T • J A N U A R Y / F E B R U A R Y 2 0 1 7 "W hen back-of-the- house space is at a premium, it takes careful planning and creativity to add new equipment and menu items," says Andy Mayeshiba, Alto-Shaam Corporate Chef. "Thought- ful selection of cooking equipment and system development can have an imme- diate impact on a restaurant's bottom line. Kitchen space should be designed around a functional cooking system." Once the kitchen space is estab- lished, the "what you see is what you get" mentality comes into play. Unless there is a major remodel planned in the near future, it's not always easy to add menu items or increase production in a tight space. That's why small-space equipment solutions help bridge that gap by of- fering menu versatility and increased production in a compact area. For Justin Carlisle, chef/owner at Ardent in Milwaukee, a major element of his cooking system is the compact Alto-Shaam CT Express combi oven. "The CT Express has changed and evolved everything at Ardent," he says. "The production we get without taking up space is remarkable." Most appealing to Carlisle is the fact the compact oven didn't require a hood. "To have an exhaust hood put in here, we'd have to go seven stories up through concrete and brick. It would cost $80,000 or $100,000." The CT Express can do just about anything – it can bake, roast, steam, poach, grill, braise, and oven fry – in a space that's only two-thirds the size of normal combis. It's available with either a ventless hood or catalytic converter and can be stacked for ultimate conve- nience and production capability. At Cabana Winery & Bistro in Sacramento, Calif., the problem was how to serve a full menu in a 28-seat restaurant plus a 140-seat patio…all from a 100-square foot kitchen. "We wanted to be able to serve lunch and dinner," says owner Robert Smerling. "People come in to drink wine and they get hungry. Why should they have to leave?" Compounding the small kitchen size problem at Cabana was a city ordinance prohibiting the use of an overhead hood or cooking at more than 325°F in such a small space. Smerling found Alto-Shaam's line of Cook & Hold ovens at a trade show. The 300-TH/III cook & hold oven doesn't need a hood, so it was a perfect fit under Cabana's pot-and-pan sink. Despite its small size, it's versatile: it can cook, roast, bake, braise, and de- hydrate – and has eight programmable menu buttons to store recipes. "The programmable menu on the oven acts as an assistant to our chef," notes Smerling. "It takes out any guess- work and allows him to consistently prepare food perfectly." And Alto-Shaam's exclusive Halo Heat ® technology holds food at the per- fect temperature for hours, meaning no more food wasted from overcooking. "Alto-Shaam products are de- signed to operate outside a traditional kitchen," notes Chef Mayeshiba, "and our caster options allow operators to easily move throughout the facility. "We also have stackable options for holding cabinets, cook & hold ovens, combi ovens and more – so kitchens can build up, not out." Learn more at Alto-Shaam.com. BUILDING YOUR KITCHEN "UP," NOT OUT An Alto-Shaam CT Express combi oven stacked over a Cook & Hold oven fits into small spaces while expanding menus. The compact size along with the extreme cost savings of the CT Express combi oven are most appealing to Justin Carlisle, chef/owner of Ardent in Milwaukee. THE BACK OF THE HOUSE IMIZING MAX-

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