Excellent 4.9 | 18,452 reviews

Alto-Shaam Rotisserie Ovens - AR-7EVH

Alto-Shaam Rotisserie Ovens - AR-7EVH

$17,022.99
$17,022.99 $22,696.80
SAVE 24% Sold out
Alto-Shaam Rotisserie Ovens - AR-7EVH

Alto-Shaam Rotisserie Ovens - AR-7EVH

$17,022.99
$17,022.99 $22,696.80
SAVE 24% Sold out

Alto-Shaam  Rotisserie Ovens - AR-7EVH

EcoSmart cook-and-hold technology | Up to 28 birds per load

Roast, hold, and showcase mouth-watering rotisserie chickens anywhere—no dedicated hood required. The Alto-Shaam AR-7EVH couples an energy-saving electric rotisserie with a self-contained ventless hood, giving you theatre-style merchandising and perfectly browned product in one countertop footprint.

Features                    
  • Ventless hood (530 cfm) with integrated grease & charcoal filtration eliminates costly Type-I ventilation*
  • EcoSmart design draws only 8.3 kW, then automatically drops to a low-energy hold mode
  • Convection + radiant heat and continuous disk rotation ensure even browning and self-basting
  • Electronic LED controller: time, temperature, automatic hold, °F/°C display & emergency stop
  • Seven removable stainless steel angled spits handle up to 98 lb (44 kg) per load – 21 × 3.5 lb or 28 × 2.5–3 lb chickens
  • Double-pane curved glass door and bright recessed lighting maximize impulse sales and heat retention
  • Solid stainless steel back, fully welded chamber and 4" adjustable legs meet NSF countertop standards
  • Removable drip strips & 2" deep drip pan with rear drain keep cleanup fast and sanitary
  • Stackable with matching Alto-Shaam rotisserie or holding cabinet for future expansion
Specifications
Model AR-7EVH (solid back)
Capacity 21 × 3.5 lb (1.6 kg) or 28 × 2.5–3 lb (1.1–1.4 kg) chickens • 98 lb (44 kg) max
Heat Type Electric – convection & radiant, rotating disk (½ hp motor)
Cook Temperature 250 – 425 °F (121 – 218 °C)
Hold Temperature 140 – 210 °F (60 – 99 °C)
Electrical 208 V 1 ph 40 A / 240 V 1 ph 38 A • 208 V 3 ph 33 A / 240 V 3 ph 32 A • 8.3 – 8.8 kW
Exterior (H × W × D) 54" × 39-1/16" × 32" (1371 × 992 × 813 mm)
Net Weight 481 lb (218 kg)
What our Experts Think
  • Ventless rotisserie flexibility – The AR-7EVH is a commercial electric ventless hood rotisserie oven, designed to operate without traditional hood installation, making it ideal for open kitchens, kiosks, and front-of-house display cooking.
  • High-capacity production cooking – It holds approximately 21–28 chickens per cycle, giving strong throughput for rotisserie programs, supermarkets, hotels, and quick-service concepts.
  • Dual heat system for faster results – Combines high-velocity convection with radiant heat, enabling faster cook times and consistent browning compared to standard rotisserie ovens.
  • Integrated ventless filtration system – Built-in UL-tested ventilation captures steam, smoke, grease, and odors, allowing safe operation in non-hood environments while maintaining air quality.
  • Cook + hold automation – Automatically transitions from cooking to holding mode at cycle completion, helping maintain food temperature and presentation without additional labor.
  • Menu versatility with accessories – Compatible with multiple spit and basket configurations for cooking chicken, turkey, pork, ribs, vegetables, and prepared proteins, expanding menu flexibility.
  • Energy-efficient commercial design – Engineered for lower energy use (reported up to ~30% savings vs. comparable units) with sealed chamber construction that minimizes heat loss.
  • Front-of-house merchandising appeal – Glass door display and illuminated interior create a “theater cooking” effect, boosting visibility and impulse sales in customer-facing setups.


Q&A

Q: What is the Alto-Shaam AR-7EVH used for?
A: It’s a ventless electric commercial rotisserie oven designed for high-volume roasting of chicken, meats, and prepared foods with consistent browning, juiciness, and display-ready presentation.

Q: What makes the AR-7EVH “ventless”?
A: It features a self-contained ventilation and filtration system that captures grease, smoke, and odors—allowing installation without a traditional hood system, making it highly flexible for retail and kitchen layouts.

Q: What is its cooking capacity?
A: It can cook approximately 21–28 chickens per batch (depending on size and spit configuration), making it suitable for medium to high-volume operations.

Q: What cooking technology does it use?
A: It combines high-velocity convection + radiant heat, reducing cook times while producing even browning and consistent moisture retention.

Q: What temperature range does it operate in?
A: Cooking ranges typically run from 250°F to 425°F (121°C–218°C), with an automatic transition to holding mode after cooking cycles.

Q: Does it support holding after cooking?
A: Yes. It automatically switches to a low-temperature holding mode (about 140°F–210°F / 60°C–99°C) to keep food ready for service without overcooking.

Q: Is it programmable?
A: Yes. It supports up to 7 programmable cooking and holding profiles, enabling repeatable results and reduced operator error.

Maintenance Tips 
  • Turn unit off and allow full cool-down before cleaning or servicing
  • Remove and clean spits, forks, and racks after each use to prevent grease buildup
  • Wipe interior surfaces daily to remove grease, drippings, and carbon deposits
  • Clean stainless steel exterior with a non-abrasive commercial cleaner
  • Empty and clean drip pan regularly to prevent flare-ups and odors
  • Inspect door gaskets and seals for wear to maintain proper heat retention
  • Check heating elements and airflow system for even cooking performance
  • Ensure rotisserie motor and drive components operate smoothly and quietly
  • Lubricate moving parts only with manufacturer-approved food-safe lubricants
  • Verify temperature controls periodically for accurate roasting performance
  • Inspect electrical connections and power cord for wear or damage
  • Keep ventilation system clear to manage heat, smoke, and grease buildup
  • Avoid harsh chemicals or abrasive pads that can damage interior finish
  • Do not overload spits to ensure even rotation and consistent cooking results
  • Follow scheduled preventive maintenance to extend equipment lifespan and ensure safe, reliable operation
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