How to Stop Wasting Energy with Your Holding Cabinets

Wednesday, June 11th, 2014

Hatco-Holding-CabinetIs it getting hot on this blog, or is it just us? Recently we have demonstrated our love for cook-and-hold ovens of the Alto-Shaam variety, and helped restaurants prepare for summer. Today we continue this trend by focusing on our humble friend the holding cabinet. Heated holding cabinets are meant to keep food warm and delicious until it’s ready to serve to customers, so you’ll never serve your diners a cold casserole or a chilly chicken. But the same traits that give holding cabinets their reputation for patience and perfection can also make them energy gluttons. So how can you keep your trusty holding cabinets in good working order while keeping those energy bills down? Here are our top 6 tips for saving energy with your holding cabinets.

1. Pick the right cabinet for the right job. There are several types of holding cabinets, including mobile cabinets, countertop cabinets, and pizza cabinets. You can also choose between half height and full size, plus wattages of 120/1v and 208-240v. Choose the best one for your restaurant’s needs, that way your cabinet won’t be underutilized and wasting energy, or (conversely) overworked and consuming too much energy.

2. Choose insulated cabinets over uninsulated cabinets. Insulated holding cabinets are up to 65% more efficient when it comes to trapping heat vs. uninsulated cabinets.

3. Go Energy Star certified. Kitchen equipment and appliances that have been Energy Star certified have been proven to perform as well as or better than their more wasteful counterparts on the market. Make sure your holding cabinet has that little blue sticker before you make your purchase. (more…)

The Wonders of Alto-Shaam Cook-and-Hold Ovens

Friday, June 6th, 2014

Alto-Shaam Oven 10-10ESI/S 208-240/3Although this brand name may sound like part of a magician’s act (“Alaca-Alto-Shaam!”) or a children’s book (“I do not like green eggs and ham; I do not like them, Alto-Shaam I am”) or a famous orca (“Alto-Shaamu”), the Alto-Shaam brand is actually famous for its world-class cook-and-hold ovens and holding cabinets. Alto-Shaam does not believe in the whole “If you can’t take the heat, get out of the kitchen” philosophy. In fact, its equipment prefers to take the heat and stay in the kitchen for as long as possible, making foods more delicious and restaurants more efficient.

Founder Jerry Maahs first created Alto-Shaam warming technology in the 1950s as a way to keep chicken warm while it was being delivered. What started as a stainless steel box and a thermal cable evolved into an oven that could both cook and hold food to keep it at the perfect temperature. What’s more, Maahs found that this slow-cooking and warming technique actually kept meats bigger and tenderer for the duration of the cooking process. Yes, Maahs had found a way to get more bird for his buck.

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Alto-Shaam Ovens and Holding Cabinets

Wednesday, February 10th, 2010

Alto-Shaam Holding CabinetAlto-Shaam restaurant equipment at ShortOrder.com includes ovens and holding cabinets, two things that many restaurant kitchens consider must-haves. And many restaurant owners and chefs choose Alt0-Shaam due to the manufacturer’s excellent reputation for reliability and performance.

Here at ShortOrder.com, our editors have recognized several Alto-Shaam ovens and holding cabinets as Editor’s Choice, and they’ve also rated some with five stars, the highest possible rating. Alto-Shaam is truly a leader in the industry and has earned the respect of many.

What’s more is that the Alto-Shaam Cook and Hold oven recently won Best in Class from Foodservice Equipment and Supplies Magazine for the 8th year in a row.

Alto-Shaam Ovens

Shop our impressive selection of highly-rated Alto-Shaam ovens, including the Alto-Shaam Oven 10-10ES/S/208-240/1. This oven is rated five stars and has an Editor’s Choice rating. It is an oven/steamer combination and is electric. Additionally, there’s the Alto-Shaam Oven 750-TH-II/208-240/1, a single-desk slow cook and hold oven. And yes, you guessed it: This is yet another Editor’s Choice/five-star rated Alto-Shaam unit.

Alto-Shaam Holding Cabinets

In need of holding cabinets? Alto-Shaam might be your best bet. Check out the Alto-Shaam Holding Cabinet 1000-UP/STD/208-240v, a heating cabinet that’s won Best in Class. It’s mobile and also features a double compartment and flat wire rack slides for 18×26-inch pans. This is a sleek unit with a stainless steel interior and aluminum exterior. This is just one of many Alto-Shaam holding cabinets available.

Alto-Shaam at the Lowest Prices

Thanks to our Low Price Guarantee on restaurant equipment, you’ll have the assurance that you’re getting your order for the lowest price possible. We also offer flexible freight terms and even ship to Dubai and Canada. There’s no better place to get Alto-Shaam ovens and holding cabinets. Plus, we offer a great selection of restaurant equipment from Vulcan, Manitowoc and more.

Food Safety Should be at Top of List

Monday, June 23rd, 2008

Food Safety Matters

Food Safety … It isn’t something most people think about on a daily basis, except for the restaurant industry that is.  We think about it everyday because the last thing any of us want is for someone to get sick from the food that we work hard to prepare.  We also don’t want to think about our restaurant being shut down because we didn’t meet food safety standards.

Food Safety Guidelines

With the right equipment and the right knowledge, food safety is a pretty easy thing to handle.

Some great guidelines to remember are:

-  All restaurant employee employees should follow hygiene guidelines; such as washing hands after using the restroom and before preparing food.

-  Cross-contamination of foods should be avoided at all times.  Wash, rinse and sanitize all food contact surfaces, such as work tables, slicers, and other preparation equipment.

-  Foods must be cooked to recommended internal temperatures.

holding cabinets-  Hot foods should be held hot at temperatures of 140 degrees Fahrenheit or greater.  Holding cabinets provide a constant source of proper heat.

-  Cold foods should be kept cold at temperatures of 41 degrees Fahrenheit or lower.  Keep a thermometer in your refrigerator to make sure the temperature is at the proper setting.

-  Abusing standard time and temperature standards for food should be avoided at all costs when handling prepared foods.

-  Leftovers should only be reheated in the oven once; after that they should be tossed out.

Food Safety Means Better Health

As stated earlier in the post, food safety matters to everyone … restaurateur, chef, employees, and patrons can all be harmed by foodborne pathogens.  There are more than 250 known foodborne diseases that cause anywhere from minor illness to death.  By following the simple guidelines listed above and by making sure all of your equipment is functioning properly, you can help prevent disease and illness caused by unhealthy foods.

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