Designed for high-throughput kitchens that require precise temperature control and reliable holding capability, this electric cook and hold oven combines Halo Heat technology with a compact footprint to support continuous service. It holds up to 40 pounds of product while maintaining consistent internal conditions, operating on standard 120 volts with 1900 watts and 16 amps for straightforward electrical integration. Users achieve uniform results across five full-size hotel pans while benefiting from durable stainless steel construction and intuitive touchscreen controls.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Alto-Shaam 500-TH before cleaning and allow it to cool. Remove racks and wash with warm, soapy water; scrub trays with a non-abrasive pad. Wipe the stainless steel exterior using a mild detergent and soft cloth. Clean the interior cavity and door gasket to remove food residue and grease. Vacuum condenser coils and vents to improve efficiency. Dry all parts completely before reconnecting power. Inspect seals and replace if worn to prevent leaks and contamination.#@@#Additional Info#@#Alto-Shaam's 500-TH Halo Heat oven has a 40-pound capacity in a stainless steel cabinet with touchscreen controls, 120 volts, 1900 watts, and 16 amps. It accepts five 12" x 20" pans for consistent low-temperature food holding.#@@#General Info#@#Description #@#
Designed for high-throughput kitchens that require precise temperature control and reliable holding capability, this electric cook and hold oven combines Halo Heat technology with a compact footprint to support continuous service. It holds up to 40 pounds of product while maintaining consistent internal conditions, operating on standard 120 volts with 1900 watts and 16 amps for straightforward electrical integration. Users achieve uniform results across five full-size hotel pans while benefiting from durable stainless steel construction and intuitive touchscreen controls.
#@@# Capacity Support#@#
This unit accommodates up to 40 pounds of product and accepts five 12" x 20" pans, enabling simultaneous preparation and holding of multiple menu items. Operators can expand service volume without adding floor units, maintaining throughput during peak periods.
#@@# Halo Heat System#@#
Halo Heat technology delivers even, low-temperature heat that prevents overcooking and preserves moisture during extended hold cycles. Chefs can control texture and quality across shifts while reducing product waste.
#@@# Touchscreen Control#@#
A responsive touchscreen provides direct access to cooking and holding profiles, simplifying operation for line staff. Technicians can program profiles quickly, reducing training time and ensuring repeatable results.
#@@# Electrical Compatibility#@#
Designed for 120 volts, single-phase, 60 Hz operation with NEMA 5-20P plug configuration and a 16 amp draw, the oven installs into common commercial circuits. Facilities can avoid complex wiring upgrades while maintaining energy management predictability.
#@@# Stainless Construction#@#
Exterior stainless steel resists corrosion and cleans efficiently in high-use environments, supporting sanitation programs and visual standards. Maintenance crews can perform faster routine cleaning, preserving appearance and lifespan.#@@#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 gasket weekly and replace upon visible cracking to maintain seal integrity and reduce energy draw. Descale interior surfaces monthly with a 1:10 vinegar-to-water solution; rinse thoroughly and dry with a lint-free cloth. Clean touchscreen and controls with approved cleaner applied to a cloth, never sprayed. Vacuum condenser area every 90 days to prevent heat buildup. Calibrate temperature probes quarterly and log readings. Follow CSA and cULus guidelines for electrical inspections.
