IFE MARKETING

Over Half a Century of Superior Product Innovation

Antunes Foodservice Equipment designs and manufactures countertop food service equipment under the A.J. Antunes & Co., Roundup, and Dial-A-Cup brands. Technologically advanced, dependable and easy to use, these products provide solutions to the everyday issues of the foodservice industry. Family owned and operated, A.J. Antunes & Co. has set the industry standard for over half a century.

Top Quality Products at an Affordable Price

Since its inception in 1957, Imperial has remained a family-owned company whose mission is to be the preferred global supplier of high quality, top value cooking equipment to the foodservice industry.

Imperial utilizes highly skilled employees combined with innovative manufacturing processes. Imperial continually invests in state-of-the-art technology and machinery as part of the commitment to future growth. This provides enhanced efficiencies, lower production costs and consistent top quality equipment.

110 Years of Continuous Innovation

Market Forge has been in business for 110 years, and continues to strive for perfection within it's vast line of available models. From the innovative boilers to the new line of Purr-fect Height equipment including models that combine with steam shell griddle technology, it's clear that Market Forge has gained strength and wisdom with age. So put the power of steam cooking to work for you, with Market Forge.

Eloma – superior quality for over 30 years!

Eloma Understands Tradition
From their first combi steamer over 30 years ago, through the latest generation of Genius Touch, Eloma has always focused on balancing the traditional and modern to ensure your satisfaction.

100% German Manufactured Precision
Eloma understands tradition, being 100% Made in Germany for all 30 of their years of being in business. With their German engineering precision and craftsmanship guaranteeing the highest levels of quality, their respect for tradition equals your satisfaction! Eloma goes even further to ensure your satisfaction by continuing to provide you with an additional tray, larger chamber space and the tried and trusted fan wheel auto-reverse technology.

Stellar's Patented Technology Means Better Performance at Lower Costs

BOILERLESS TECHNOLOGY
Because boiler-based steamers require frequent maintenance that is difficult to perform and is often overlooked, conventional steaming equipment presents a variety of potential problems for foodservice operators. Boilers must be regularly delimed and descaled, are expensive to replace and some boiler-based models consume as much as 90 gallons of water per hour. Stellar developed boilerless steaming equipment to eliminate all boiler-maintenance issues, reduce water use by as much as 90% and provide waterfill and pre-heated incoming water features. These combine with a patented cavity design gives steamers with Stellar's boilerless technology unsurpassed cooking speed.

STELLAR DESIGN ADVANTAGES
From the beginning, Stellar has designed steamers to provide greater functionality, superior energy efficiency, quicker cook times and lower maintenance costs. All these benefits result from Stellar steamers' innovative design, particularly its patented cooking compartment, which is constructed of cast aluminum to heat up faster and hold heat longer than conventional stainless models. Stellar Steamers offer recovery times comparable to boiler-based models. Stellar Steam's family of high-efficiency steamers utilizes its patented cooking compartment allowing heating within the cooking chamber above and below the water line. Because Stellar steamers' cooking cavity uses very little energy to get hot and stay hot, operators use less electricity or gas and can prepare foods more quickly than with any other steamer on the market.

LOWER LIFE-CYCLE COSTS
Most Stellar Steam models are Energy Star rated, meaning that the U.S Environmental Protection Agency has certified that they are the most energy efficient models in their category – at least 15% more efficient than non-Energy Star units. With energy costs high and likely to go higher, this translate into tangible savings for operators, year after year. Combined with the fact that Stellar products use 90% less than competing models, dramatically cutting water-related costs, the end-result is the most cost-effective steamers available over their useful life cycle. Stellar's patented steaming technology produces more cooking energy in less time, resulting in steamers that recover faster than competitive products and will cost operators less to clean and maintain.

About Alto-Shaam

Alto-Shaam was incorporated in 1955 and, following 13 years in the restaurant business, Jerry Maahs began to focus more serious attention to the development of equipment for the food service industry. With his strong food service background, Maahs recognized and sought solutions to the equipment problems of the foodservice operator. The change of direction led him to devote the first two years to careful research and enabled him to enter the U.S. marketplace with a line of holding equipment aimed at replacing steam tables. He formally introduced this line at a food service trade show in Chicago.

The domestic foodservice market rapidly accepted the new patented food holding concept offered by Alto-Shaam. The company expanded their original line, developing a combination cooking and holding oven by 1971. The firm's fast rise in a highly competitive market is attributed to the HALO HEAT System. The System is very basic, however, competitors were unable to duplicate it without infringing on Alto-Shaam patents.

The patented HALO HEAT method is achieved with a thermostatic controlled, low density thermal cable, wrapped throughout the walls of the cooking or holding cavity. This principle of uniform heat distribution is applied, to the greatest extent possible, in a complete line of specialty ovens and serving equipment. Alto-Shaam manufacturers HALO HEAT Low Temperature Cooking, Holding, and Serving Equipment for hotels, restaurants, institutions and supermarkets.

The advantage of low temperature, even-heat applications are: optimum enzyme action to naturally tenderize or "age" meats; improved flavor, color and nutrition; more tender and juicier meats. Roasts shrink less resulting in significantly greater yield and increased number of servings. Over-production of beef, pork, and lamb, after overnight refrigeration, can be reheated to required temperatures in these ovens with only minor deterioration to the product.

HALO HEAT equipment can hold foods for extended periods of time without bacteria growth, no additional cooking, and with minimal dehydration to the product. HALO HEAT equipment will save money on electric bills because the units require only one-half to one-third the energy of conventional ovens. Tests conducted by the Wisconsin Electric Power Company have proven conclusively that HALO HEAT low temperature cooking consumes the lowest known amount of electrical energy per pound of cooked meat. This equipment produces no smoke, heavy fumes, or combustible gases, which eliminates the need for exhaust hoods and outside venting. This not only simplifies and lowers or eliminates installation costs, but also gives the foodservice facility the continuing flexibility to roll units wherever needed.

Today, with the introduction and manufacture of the Alto-Shaam/Combitherm Convection Oven-Steamer in both electric and gas, Alto-Shaam Quickchillers, and institutional hot/cold dietary tray carts, Alto-Shaam has become a leader in advanced systems designed to save labor costs and improve operating efficiencies. Count on Alto-Shaam to provide more innovative systems for today and in the future.