From full scale Carvery Restaurants & Banqueting for many thousands of guests, to as few as 24 or even a special Sunday Roast - everything you need is here.

From full scale Carvery Restaurants & Banqueting for many thousands of guests, to as few as 24 or even a special Sunday Roast - everything you need is here.

Used by (we believe) every leading operator in the world, and most in the UK, Alto-Shaam Banquet Carts can be used for any type of Banquet Service method.

Depending upon the Banquet method chosen, most foods can be held hot from between 30 minutes up to 2+ hours whilst maintaining consistently high food quality. Food quality will not be improved if it was overcooked to begin with, but it won't worsen.

Quite simply we can improve your Banquet operation to help you serve a better quality meal, hotter, and faster, to help please your guests and increase your profits.

So whether you need to feed thousands, or as few as 24, our expert team will help you establish the most efficient banquet system, tailored to your business - and we provide on-site training for your staff.

Further to the banquet carts is the equipment required to produce the mise en place to be used for the banquet. Convection-Steamers have become the 'backbone' of every serious kitchen whether used as a general all-purpose cooking medium, or used to capacity for extensive Cook-Chill-Plated Meal Regeneration when banqueting for many hundreds, or thousands, of guests.

Equipment of this quality is a considerable investment to make, so our high-level support services are geared to match.

The robust Alto-Shaam Combitherm Combination Oven Steamers have a reliability factor second to none: our service team ensure they are properly installed and commissioned, which aids trouble-free performance - what is remarkable is that in the 8 years we have been involved with this equipment, we have not yet had to recommend the fitting of a water softener: the de-scale procedure is easy and effective, so staff tend to do it.

Selected Combitherms have the option of adding the Ventless Hood, which enables you to install almost anywhere without the need for extraction.

We offer many other Combitherm Convection Steamers in both Gas or Electric models, please call for details.

Many years in the carvery industry along with countless sites around the country from independant operators to large chains have given us the experience in this field that is unsurpassed.

The Alto-Shaam cook & hold oven only requires a single phase power supply without extraction to bring the best possible roasts to the service area.

The oven employs a wrap-around heat source ~ Halo Heat, that incorporates a cable system as opposed to elements to ensure an even heat source. This allows for a cooking process that includes both cooking and holding time to give the consistant outcome. Two options are available for cooking - either overnight or day-time cook, either way, neither method requires any operator input which reduces possible errors during the cook.

Various joints of meat can be cooked simultaneously e.g. gammon/pork; beef & turkey, to the correct core temperature yet differing doneness requirements (achieved by process times).

The products are then held until ready at a lower heat setting that ensures a tender product which remains juicy.

The end result is a consistant meat quality, a doneness that is similar from the outside to the core which ensures the highest possible yields and lowest wastage compared to standard or convential cooking.

To compliment the cook & hold oven Alto-Shaam also have a very effective carving pad / shelf. This unit uses a similar heat source in the base to ensure that the roast maintains a core temperature without further cooking. The carving surface becomes pliable when heated which allows for excellent carving without dulling the knife edge. The lights create an attractive view of the joint while assisting in keeping the ambient temperature relatively high around the joint.

Further to the items discussed above, Equip Line have created a carvery pod. This incorportes both the cook & hold oven as well as the carving shelf to be a presentable yet mobile carving station. During service, the cook & hold oven doubles as a heated holding unit. Next to this is another section that allows for speciality sandwhich preparation which can also have hot holding under, as well as some bain-marie inserts for holding 'other' ingredients and a vertical toaster to ensure fresh hot products for your customer.