Built for kitchens that require consistent results at scale, this electric halo heat slow cook and hold oven delivers controlled low-temperature cooking and secure holding in one stainless steel cabinet. Designers engineered the unit to maintain product quality while operators expand output, supporting 120 pounds of finished product capacity with simple 120-volt installation. Operators gain reliable performance, reduced waste, and predictable scheduling from an oven built for continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Alto-Shaam 1000-TH/II before cleaning. Remove racks and pans; wash with warm, soapy water and a soft cloth. Scrub interior surfaces with a non-abrasive cleaner, rinse thoroughly, and dry completely to prevent corrosion. Clean exterior stainless steel with a mild detergent, wipe with the grain, and dry. Degrease vents and check seals; replace if worn. Clean coils and remove grease buildup regularly to prevent fires, reduce energy use, and pass CSA inspections.#@@#Additional Info#@#Alto-Shaam's 1000-TH/II Halo Heat oven holds 120 pounds and offers precise low-temperature cooking with 120 volts, 1900 watts, and 17 amps. Its stainless steel design and certifications ensure reliable results for foodservice.#@@#General Info#@#Description #@#
Built for kitchens that require consistent results at scale, this electric halo heat slow cook and hold oven delivers controlled low-temperature cooking and secure holding in one stainless steel cabinet. Designers engineered the unit to maintain product quality while operators expand output, supporting 120 pounds of finished product capacity with simple 120-volt installation. Operators gain reliable performance, reduced waste, and predictable scheduling from an oven built for continuous service.
#@@# Capacity Management#@#
Installations benefit from a 120-pound capacity that supports batch cooking and staged holding. Operators can load up to eight full-size sheet pans or sixteen half-size pans, enabling predictable runs and reduced labor during peak service hours.
#@@# Precise Temperature Control#@#
Use the dial and button controls to set and adjust halo heat temperature with repeatable accuracy across a single compartment. Staff achieve uniform doneness and holding without constant supervision, which reduces product trimming and rework.
#@@# Energy and Power#@#
Connect to a standard 120v circuit with a 1-Ph configuration drawing 17 amps and consuming 1900 Watts for efficient countertop operation. Facilities lower installation complexity and avoid high voltage modifications in sites with constrained electrical capacity.
#@@# Hygienic Construction#@#
Specify a stainless steel exterior and interior that resist corrosion and facilitate rapid cleaning between shifts. Maintenance crews reduce sanitizer contact time and maintain compliance with CSA and NSF protocols through accessible surfaces.
#@@# Space and Footprint#@#
Place the unit where you need it: a 23.5-inch width, 31.63-inch depth, and 40.19-inch height provide a compact footprint for back-of-house or satellite prep stations. Managers preserve valuable line space while increasing functional capacity in tight kitchens.
#@@#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#@#Upon confirmation of completed payment, Culinary Depot will ship and deliver the package.#@@#Maintenance Guide#@#Inspect door gaskets weekly and replace any cracked or compressed sections to maintain seal and temperature control. Vacuum condenser coils monthly while powered down to prevent heat buildup and reduce compressor load. Calibrate the thermostat quarterly with a certified thermometer and adjust dials to maintain target cook/hold ranges. Drain and flush water systems per manufacturer intervals to prevent mineral buildup. Lubricate hinges and check fasteners every three months to prevent wear.
