Alto-Shaam VMC-H3 Vector Series Combi Ovens - VMC-H3
3 independent chambers • half-size sheet pan • ventless countertop design
Put the production of three ovens into a single 21-inch footprint. The Vector H Series VMC-H3 uses Alto-Shaam’s patented Structured Air Technology® to move focused, high-velocity air in each cavity, delivering faster, more even cooking with zero flavor transfer. Bake, roast, reheat or finish three different menu items at once—no watching, no rotating, no hood required.
Features
- Three completely independent cooking chambers with dedicated temperature, fan speed & timer controls.
- Structured Air Technology® cooks up to 2× faster than traditional convection for higher throughput.
- UL-listed ventless catalytic converter—install anywhere without a Type I or Type II hood.
- Intuitive programmable touchscreen with USB recipe import and ChefLinc™ cloud connectivity (deluxe control).
- Double-pane glass doors and brilliant LED lighting showcase food for front-of-house merchandising.
- Includes (1) wire rack & (2) jet plates per chamber for optimal airflow and crisp results.
- Durable stainless-steel construction with 4" (102 mm) adjustable legs.
- Made in the USA • cULus listed • UL EPH Classified for sanitation.
Performance Gains
- Serve more guests at peak times with accelerated cook cycles.
- Expand menus without adding equipment—or kitchen square footage.
- Reduce labor by eliminating pan rotation and constant monitoring.
- Operate in kiosks, food trucks, stadium concessions or display kitchens—no external ventilation needed.
Specifications
| Exterior (H × W × D) |
36 5⁄8" × 21 1⁄2" × 37 1⁄2"
(929 mm × 546 mm × 953 mm) |
| Interior (per chamber) |
21 3⁄8" × 14 11⁄16" × 19"
(544 mm × 373 mm × 483 mm) |
| Net weight |
272 lb (123 kg) |
| Ship weight |
≈ 349 lb (158 kg) |
| Electrical options |
208–240 V / 1 ph / 50 A / 7.9–10.3 kW (NEMA 6-50P)
208–240 V / 3 ph / 30 A / 7.9–10.3 kW (NEMA 15-30P)
380–415 V / 3 ph / 16 A / 8.1–9.6 kW (no cord) |
Capacity
| Cooking chambers |
3 independently controlled |
| Pans per chamber |
1 half-size sheet pan (18" × 13" × 1") |
| Total pan capacity |
3 half-size sheet pans |
| Max. temperature |
525 °F (274 °C) |
Included
- (3) Wire racks – one for each chamber
- (6) Jet plates – two for each chamber
- 4" (102 mm) adjustable legs (installed)
- USB port for recipe management
Popular Add-Ons
- 3" (76 mm) locking caster kit
- Stainless steel stands & stacking hardware
- Additional wire shelves or jet plates
- Alto-Shaam non-caustic oven cleaner
What our Experts Think
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Quick-Service Restaurants (QSRs): Enhances speed and efficiency in cooking various menu items.
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Cafeterias and Food Courts: Allows for diverse food offerings without cross-contamination.
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Catering Services: Provides flexibility in cooking different dishes simultaneously.
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Concessions and Pop-Up Kitchens: Compact size suits mobile and temporary setups.
Q&A
Q: What type of oven is the VMC-H3?
A: It’s a commercial combi oven from the Vector Series, combining steam, convection, and combi cooking modes.
Q: What is the capacity?
A: The VMC-H3 features three independent chambers, allowing simultaneous cooking of multiple dishes with different settings.
Q: Does it feature programmable controls?
A: Yes, each chamber has its own touchscreen controls, allowing for precise temperature, humidity, and fan speed adjustments.
Q: Is a hood required for installation?
A: No, this ventless combi oven eliminates the need for a traditional hood system.
Q: Where is this oven best used?
A: Ideal for restaurants, hotels, and institutional kitchens that require versatile, high-volume cooking in a compact space.
Maintenance Tips
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Run the automatic cleaning cycle daily to remove grease and residue.
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Wipe interior surfaces, door, and gasket with a soft cloth after each use.
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Descale the steam generator regularly to maintain steam quality and efficiency.
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Keep air intake and exhaust vents free from obstructions to ensure proper airflow.
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Clean racks, trays, and accessories thoroughly after each use.
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Use only manufacturer-approved cleaners to protect stainless steel and internal components.
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Schedule routine professional servicing to extend oven lifespan and maintain performance.
