Stop sacrificing throughput for consistency. This electric Halo Heat slow cook and hold cabinet delivers controlled low-temperature cooking and secure holding capacity for high-volume operations, enabling staff to cook large batch proteins and hold them without quality loss. Founded in 1998, our company supports institutional and commercial kitchens with durable equipment designed for continuous service and simplified operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and allow it to cool completely. Remove racks and trays; wash with warm, soapy water and rinse. Wipe interior with a mild detergent and a soft cloth; avoid abrasive pads. Clean door gasket gently and inspect for wear. Vacuum condenser coils and wipe exterior stainless steel with a non-abrasive cleaner. Reinstall dry components and reconnect power. Regular cleaning prevents bacteria, fires, inefficiency, breakdowns, and inspection failures.#@@#Additional Info#@#The Alto-Shaam 1200-TH ovens have a 120-pound capacity in a stainless steel cabinet, using Halo Heat technology.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This electric Halo Heat slow cook and hold cabinet delivers controlled low-temperature cooking and secure holding capacity for high-volume operations, enabling staff to cook large batch proteins and hold them without quality loss. Founded in 1998, our company supports institutional and commercial kitchens with durable equipment designed for continuous service and simplified operation.
#@@# Capacity Optimization#@#
The two-compartment cabinet accepts up to 120 pounds of cooked product, enabling centralized production for restaurants, hospitals, schools, and large events. Operators can load full-size sheet pans or hotel pans to consolidate runs and reduce labor cycles during peak periods.
#@@# Precise Temperature Control#@#
A touchscreen control system provides programmable setpoints and repeatable hold profiles, reducing product variability across shifts. Technicians can lock parameters to maintain food safety and consistency while monitoring progress on a clear interface.
#@@# Uniform Heat Distribution#@#
Halo Heat technology uses radiant heat to maintain even internal temperatures, minimizing moisture loss and surface overcooking during extended holds. Chefs preserve texture and yield when holding proteins for hours prior to service.
#@@# Robust Electrical Design#@#
The unit operates on 208/240 volts, single-phase power with a rated draw of 29 to 34 amps and an input range of 6,200 to 8,200 watts, supporting reliable performance in commercial electrical environments. Facilities planners can size circuits and breakers with these specifications to prevent nuisance trips.
#@@# Commercial Construction#@#
A stainless steel exterior and full-size internal capacity resist corrosion and simplify sanitation protocols in foodservice environments. Specified dimensions include 70.63 inches in height, 33.25 inches in depth, and a width near 22.56 inches, allowing planners to allocate floor and utility space precisely.#@@#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#@#Maintain the Alto-Shaam 1200-TH oven by scheduling weekly exterior and interior cleanings with a non-abrasive stainless steel cleaner to prevent corrosion. Inspect door seals monthly and replace worn gaskets to preserve temperature stability. Descale water channels quarterly if steam use occurs. Calibrate the touchscreen controls biannually and verify voltage and amp draw during preventive service. Lubricate hinges and check ventilation paths for obstructions.
