Stop trading consistency for capacity. This electric Halo Heat slow cook and hold cabinet delivers dependable low-temperature cooking and long-term holding for high-volume kitchens, enabling continuous service without sacrificing product quality. Designed for institutional and commercial operations, the unit handles large batch loads while maintaining precise set-and-hold temperatures on 208-240 volts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and allow it to cool. Remove racks and pans; wash with warm, soapy water and dry. Wipe interior surfaces with a mild detergent, rinse, and dry completely. Clean vents and fan openings to remove grease buildup to reduce fire risk. Vacuum condenser coils and wipe exterior stainless steel with a non-abrasive cleaner to maintain efficiency and lower utility usage. Inspect door seals and hinges; replace damaged parts to prevent leaks and equipment failure.#@@#Additional Info#@#The Alto-Shaam 1000-TH/I cooks and holds 120 pounds with Halo Heat on 208-240 volts, ensuring low-temperature results.#@@#General Info#@#Description #@#
Stop trading consistency for capacity. This electric Halo Heat slow cook and hold cabinet delivers dependable low-temperature cooking and long-term holding for high-volume kitchens, enabling continuous service without sacrificing product quality. Designed for institutional and commercial operations, the unit handles large batch loads while maintaining precise set-and-hold temperatures on 208-240 volts.
#@@# Exterior Stainless Steel#@#
Constructed with a stainless steel exterior, the cabinet resists corrosion and simplifies sanitation routines in busy environments. The finish tolerates frequent cleanings and maintains a professional appearance over extended service cycles.
#@@# Two Compartment Capacity#@#
Two compartments provide separation for different menu items, allowing simultaneous cook and hold operations without flavor transfer. Operators can load up to 120 pounds of product across the compartments to support continuous service.
#@@# Large Pan Accommodation#@#
The oven accepts sixteen full-size sheet pans or thirty-two half-size pans, plus eight hotel pans, enabling large-batch production and flexible pan configurations. Kitchens can scale output using standard pan sizes for streamlined prep and staging.
#@@# Precise Electrical Performance#@#
Rated for 208-240 volts and single-phase operation, the unit draws 22.2 to 28.9 amps and delivers 5300 to 6000 watts for stable heating performance. Electric power suits facilities with established 208/240v circuits and reduces dependence on specialty fuels.
#@@# Simple Controls#@#
Dials and buttons provide direct, repeatable control over set and hold functions, minimizing training time and operator error. The straightforward interface supports consistent results across shifts and staff members.
#@@# Certifications and Safety#@#
The appliance carries CSA, CULUS, and NSF certifications, meeting regulatory requirements for commercial kitchens and institutional foodservice.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#Inspect the unit upon delivery and report any damage immediately. Refuse shipment if severe damage is visible.#@@#Maintenance Guide#@#Inspect condenser and vent openings weekly; remove debris with a soft brush and vacuum at low suction to maintain airflow. Clean stainless steel exterior using a mild detergent and a soft cloth; rinse and dry to prevent spotting. Empty drip trays daily and sanitize with a 200 ppm chlorine solution. Verify door seals for compression and replace if torn. Calibrate temperature controls monthly and record readings. Schedule preventive service every six months.