Alto-Shaam Consultant Seminar - 10.5 CEUs
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Alto-Shaam Consultant Seminar - 10.5 CEUs

6/19/2019 to 6/20/2019
When: June 19-20, 2019
Where: Alto-Shaam, Inc.
Menomonee Falls, Wisconsin
United States
Contact: Tracey Tradewell
262-509-6421

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CEUs: 10.5

DAY 1

8:00 - 8:30 ALTO-SHAAM INTRODUCTION

·  Welcoming

·  Introductions

o Corporate culinary & management team

o Product category review

·  Alto-Shaam innovation timeline

8:30 – 9:30 VECTOR™ 4-IN-1 MULTI-COOK OVENS

·  Unmatched flexibility & variety

·  Increased food production

·  Superior evenness & quality

·  Small footprint & ventless

9:30 – 9:45 BREAK

9:45 – 10:15 COMBITHERM® OVENS

·  Welcome to the next generation—CT PROformance™

·  Hands-on cooking and control usage

10:15 AM 1:00 PM Chopped Lunch

·       Attendees will divide up into 2 teams, traditional equipment v. Vector Char broiler, convection oven, burner top

1:00 – 1:45 MANUFACTURING FACILITY TOUR

·  Lean manufacturing process and continuous improvement

·  Facility expansion and technology investment

1:45 – 2:00 BREAK

2:00 – 3:00 COMBITHERM® OVENS CONTINUED

·  Understanding technology and applications

·  Justifying client ROI

·  Reviewing Combitherm techniques and benefits

·  Specification considerations

3:00 – 4:00 ROTISSERIE OVENS

·  New labor-saving benefits

·  Return on investment

·  Alto-Shaam Rotisserie system solutions

4:00 – 4:15 BREAK

4:15 – 4:45 HEATED SHELF MERCHANDISERS

·  Technology features and benefits

·  Return on investment justification

·  Alto-Shaam Merchandiser system solutions

DINNER WITH THE CULINARY TEAM

 

DAY 2

8:00 – 8:30 BREAKFAST AND DAY 1 QUESTIONS

·  Alto-Shaam review – One Team One Goal

8:30 – 10:30 HALO HEAT®

·  Holding – keeping hot food hot…and more

·  Built-in and drop-in fabrication solutions

o Drop-in hot wells, cold wells & soup wells

·  Cook & Hold Ovens

o The new face of cook & hold – precision cooking

o ROI – the right tool for the right job

§ Overnight production

o Hands-on cooking experience

·  Smoker Ovens

o Trends and cooking techniques

o The art of smoking – from hot to cold

10:30 – 10:45 BREAK

10:45 – 11:45 BANQUETING

·       Understanding plate retherm

·       Traditional banqueting challenges

·       Chook/chill and plate retherm benefits

·       Alto-Shaam banqueting system solutions

11:45 – 12:45 LUNCH

·       Lunch retherm

12:45 – 1:30 QUICKCHILLER™ BLAST CHILLER

·  Defining chiller technology and applications

·  Safety, scheduling, and production benefits

·  Cook/Chill as a process

o Integrated rack management efficiencies

1:30 – 2:00 PROJECT MANAGEMENT UPDATE

·       Jeff McMahon, Director of Product Development

·       How manufactures research and develop new product into industry

2:00 – 2:30 SERVICE

·       Mike Jones, Director of Service

·       Review our certified ASAs and service structure

2:30 – 3:00 WRAP UP

 

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