Alto Shaam Low Temperature Cook and Hold Oven

Alto-Shaam cook and hold ovens are built to unwavering standards utilizing an electric thermal cable wrapped around the entire cooking and holding chamber. This element creates a gentle blanket or halo of radiant heat surrounding food with a uniform temperature and no air movement inside the oven cavity. This patented method of low temperature cooking, called Halo Heat preserves the natural product moisture. This eliminates the use of drying fans inside the oven for heat distribution and humidity pans to compensate for the drying effects of fans.

Alto-Shaam low temperature cook and hold ovens require no outside venting or oven hoods, a major cost factor in any kitchen. With only one-third to one-half the energy consumption of a standard convection or deck oven, labor-saving set-and-forget controls, you'll see a return on your investment on the Alto-Shaam cook and hold ovens within a very short time.

• Halo Heat – a controlled, uniform heat source that gently cooks, holds and surrounds foods for better appearance, taste, and longer holding life.
• Uniform and consistent cooking on a daily basis, low shrinkage of bulk or portion-cut protein items, higher food moisture content, and significantly longer holding life.
• Cooks, roasts, re-heats, and holds in the same cabinet with set-and-forget controls to provide a better distribution of work loads.
• Cooks by time and automatically converts from cook mode to hold mode.
• Stackable design for additional capacity
• Single compartment oven with 20 gauge non-magnetic stainless steel exterior and door with magnetic door latch.
• Oven controls features an ON/OFF switch and one twelve hour cooking timers
• Adjustable thermostats:  Cooking 100° to 325°F (38° to 163°C); Holding 60° to 200°F (16° to 93°C)
• Control panel includes one cooking indicator light and one holding indicator light