Alto Shaam VMC-H3_220-240/60/1 21 Inch Electric Multi-Cook Oven with Wire Racks and Jet Plates

The Alto Shaam VMC-H3_220-240/60/1 Vector® H Series Multi-Cook Oven is a commercial-grade, electrically powered, high-performance oven designed for efficient food preparation across various foodservice environments. Featuring three independently controlled cooking chambers and a capacity to hold three half-size sheet pans, this model is optimized for multi-tasking in professional kitchens. Incorporating Structured Air Technology®, programmable touch screen controls, and double-pane glass doors, it ensures precise temperature management and consistent results. Constructed from durable stainless steel, the unit offers reliable operation, ease of cleaning, and long-term durability, making it well-suited for medium-volume applications requiring reliable, versatile cooking methods.

Top Alto Shaam VMC-H3_220-240/60/1 Features

This multi-cook oven is engineered for commercial kitchens needing precise control and versatile cooking options. With three independently operated chambers, users can simultaneously cook different dishes, optimizing workflow efficiency. Its Structured Air Technology® ensures even heat distribution while the stainless steel construction guarantees durability and ease of cleaning. The programmable touch screen simplifies operation, making it suitable for busy foodservice settings, while the ventless catalytic converter reduces ventilation requirements. Its capacity is tailored for moderate throughput, catering to a variety of cooking demands, from roasting to baking and rethermalization.

• Individually controlled chambers: Enables simultaneous multi-step cooking processes
• Stainless steel construction: Ensures durability in high-use commercial environments
• Programmable touch screen controls: Facilitates easy programming and recipe recalling
• Includes wire racks and jet plates: Supports versatile cooking and cleaning routines
• Double-pane glass door and interior LED lighting: Improve visibility and sanitation monitoring during use

Ideal for multi-procedure food prep in institutional, restaurant, or catering operations requiring reliable, programmable multi-chamber cooking.

Alto Shaam VMC-H3_220-240/60/1 Technical Specs

The Alto Shaam VMC-H3_220-240/60/1 operates on a 220-240 V, 60 Hz, single-phase electrical connection, drawing approximately [specify amperage if available] amps and consuming a total wattage of [specify wattage if available]. It features a self-contained, air-cooled design with stainless steel construction and a dimensions of 21.5" W x 37.5" D x 36.63" H, weighing 375 lbs. The unit is UL EPH Classified and cULus listed, made entirely in the USA, and equipped with adjustable 4" legs for stable installation. Its interior is designed with durable, food-safe materials that facilitate easy cleaning and maintenance. The oven operates across a standard temperature range suitable for baking, roasting, and rethermalization processes, with internal lighting and a ventless catalytic converter enhancing operational efficiency. Safety features include rounded corners and tamper-resistant controls, ensuring user protection during operation.

• Electrical requirements: 220-240 V, 60 Hz, single-phase, approximately [amp] amps, [wattage] watts
• Cooling method: Air-cooled, self-contained system
• Construction & finish: Heavy-duty stainless steel, interior food-safe materials
• Dimensions: 21.5" W x 37.5" D x 36.63" H; weight: 375 lbs
• Temperature range: Appropriate for baking, roasting, rethermalizing applications
• Included accessories: Wire rack & jet plates in each chamber
• Certifications: UL EPH Classified, cULus listed

• Electrical compatibility: Requires a dedicated 220-240 V, 60 Hz connection with proper circuiting
• Ventilation needs: Ventless catalytic converter minimizes exhaust requirements
• Clearance and airflow: Maintain 2-4 inches of space around for ventilation and service access
• Cleaning routine: Interior panels are disassemblable for routine sanitation
• Operation setup: Level installation using adjustable legs facilitates stable surface placement

What is a commercial multi-cook oven?

A commercial multi-cook oven is a professional-grade appliance designed for versatile food preparation in high-volume settings. It typically features multiple independent cooking chambers, programmable controls, and uniform heat distribution systems, like Structured Air Technology®. The Alto Shaam VMC-H3_220-240/60/1 multi-cook oven is an advanced example, equipped with three independently controlled chambers, stainless steel construction, and a capacity for three half-size sheet pans, making it ideal for institutions, restaurants, and catering operations aiming for efficient, multi-step cooking with consistent results.

Top commercial multi-cook ovens for moderate-volume foodservice settings

Designed for moderate throughput environments, the VMC-H3_220-240/60/1 from Alto Shaam offers robust build quality, precise control, and multi-procedure functionality suitable for professional kitchens. Its independent chambers enable simultaneous multi-dish preparation, making it ideal for institutional and restaurant operations requiring flexible, reliable cooking technology. Constructed in the USA, this oven ensures long-term durability and consistent performance for medium-volume foodservice workflows.

• Medium workload capability — suited for busy institutional kitchens
• Compact footprint — ideal for limited space food prep areas
• Multiple cooking modes — enhances cooking versatility
• Self-contained design — simplifies installation and sanitation
• Restaurant-ready performance — supports diverse menu demands

Why Choose Alto Shaam VMC-H3_220-240/60/1?

The Alto Shaam VMC-H3_220-240/60/1 distinguishes itself from similar models through its combination of three independently controlled chambers, durable stainless steel construction, and advanced Structured Air Technology®. Its ventless catalytic converter reduces ventilation costs, while programmable controls streamline operation, making it a reliable choice for medium-volume foodservice environments. The unit’s build quality and feature set improve operational efficiency and product consistency compared to standard multi-cook ovens.

• Compact footprint: Fits efficiently into limited kitchen spaces
• Independent chamber control: Enables flexible multi-step cooking
• Built-in ventless catalytic system: Reduces ventilation infrastructure needs
• High durability construction: Ensures long-term performance in busy kitchens
• Programmable touch controls: Facilitates precise, repeatable cooking cycles