Excellent 4.9 | 18,452 reviews

Alto-Shaam Halo Heat Specialty Ovens - 1000-SK

Alto-Shaam Halo Heat Specialty Ovens - 1000-SK

$7,689.99
$7,689.99 $10,252.80
SAVE 24% Sold out
Alto-Shaam Halo Heat Specialty Ovens - 1000-SK

Alto-Shaam Halo Heat Specialty Ovens - 1000-SK

$7,689.99
$7,689.99 $10,252.80
SAVE 24% Sold out

Alto-Shaam  Halo Heat Specialty Ovens - 1000-SK

Low-Temperature “Slo Cook” Smoker • 120 lb (54 kg) Capacity • Single Deck, Electric

Give your menu unmistakable, wood-fired flavor—without babysitting a pit. The 1000-SK pairs Alto-Shaam’s legendary Halo Heat gentle cooking technology with a built-in hot smoker, allowing you to cook, smoke and hold in the same cabinet. Load it at the end of a shift, set the probe or timer, and arrive to perfectly tender brisket, ribs, poultry and more—ready for service or carving station display.

Features
  • Halo Heat System surrounds food with uniform, radiant heat—no harsh elements, fans or added humidity—reducing shrinkage and improving yield.
  • Real-Wood Smoking tray accepts your choice of chips (sample bags of cherry, hickory, apple & maple included) for authentic smoke flavor—no pressure cooking or liquid additives.
  • Cook-and-Hold Automation—simple or deluxe programmable controls plus a removable straight probe switch the oven to hold mode automatically.
  • Labor-Free Overnight Cooking maximizes productivity while freeing up prime oven space during busy hours.
  • EcoSmart Efficiency lowers energy usage and keeps kitchen temperatures comfortable.
  • ChefLinc™ Remote Management* lets you upload recipes, pull HACCP data and monitor performance from anywhere (deluxe control).
  • SureTemp Heat Recovery* quickly restores set temperature after door openings (deluxe control).
  • Heavy-duty stainless-steel interior & exterior with IPX4 splash protection and 3-½ in. casters (2 rigid, 2 swivel with brakes) for easy mobility.

What’s in the Box

  • (2) Stainless-steel wire shelves
  • (1) Rib rack
  • (1) Exterior drip tray
  • (1) Removable straight product probe
  • Wood chip sampler: cherry, hickory, apple & maple (one bag each)
Specifications
Model 1000-SK
Cooking Temperature Range 200 °F – 325 °F (94 °C – 163 °C)
Holding Temperature Range 85 °F – 205 °F (29 °C – 96 °C)
Electrical (Standard Options) 120 V / 1 Ph / 60 Hz / 18 A / 2.2 kW
208 V / 1 Ph / 50-60 Hz / 17 A / 3.4 kW
240 V / 1 Ph / 50-60 Hz / 19 A / 4.5 kW
Exterior Dimensions * 40-1/8 in H × 22-9/16 in W × 33-½ in D (1019 × 573 × 851 mm)
Interior Dimensions 26-⅞ in H × 18-⅞ in W × 26-½ in D (683 × 479 × 673 mm)
Net Weight 250 lb | 113 kg
What our Experts Think
  • Compact high-performance blast chilling solution — The QC3-3 is Alto-Shaam’s smallest QuickChiller, designed for under-counter or tight-space installation while still delivering professional rapid chilling and freezing performance.
  • Food safety-driven rapid cooling — Uses high-velocity cold air to quickly bring hot foods down through the critical temperature “danger zone,” improving HACCP compliance and reducing bacterial growth risk.
  • Ideal for small-volume commercial kitchens — Perfect for restaurants, cafés, bakeries, and prep kitchens that need controlled batch chilling without investing in large roll-in systems.
  • Smart touchscreen control system — 7” intuitive interface with multiple pre-programmed modes (quick freeze, soft chill, hard chill, hold, defrost) ensures consistent results with minimal training.
  • Improves production efficiency & workflow — Enables advance cooking and safe storage for later service, reducing daily prep workload and improving kitchen speed during peak hours.
  • HACCP-ready monitoring for compliance — Integrated temperature probe and data port support accurate tracking and documentation for food safety standards.
  • Energy-efficient compact design — Engineered for low-volume operations with minimal footprint, reducing operating costs while maintaining professional chilling performance.
  • Trusted professional kitchen equipment — Widely used as an entry-to-mid level QuickChiller solution for kitchens needing reliable blast chilling without large infrastructure requirements.

Q&A

Q: What is the Alto-Shaam QC3-3 QuickChiller blast chiller used for?
A: The Alto-Shaam QC3-3 is a compact under-counter blast chiller designed to rapidly chill or freeze hot foods to safe storage temperatures, improving food safety, prep efficiency, and shelf life in small commercial kitchens.

Q: How does the QC3-3 improve food safety?
A: It quickly removes heat using high-velocity, low-temperature air, reducing the time food spends in the “danger zone” (135°F–40°F / 57°C–4°C) by up to 80%.

Q: What is the capacity of the QC3-3?
A: It holds approximately 3 full-size hotel pans (or GN 1/1 pans), making it ideal for low-volume production or space-limited kitchens.

Q: What operating modes does it include?
A: It features multiple modes including quick-freeze, soft chill, hard chill, holding, and automatic defrost for different food types and densities.

Q: Does it support HACCP monitoring?
A: Yes. It includes a touchscreen control system with food probes and HACCP data logging for compliance and temperature tracking.

Q: Why is the QC3-3 useful in commercial kitchens?
A: It allows chefs to cook in advance, chill safely, and reheat or serve later—reducing daily prep time, improving workflow, and extending product shelf life.

Q: Is it suitable for small kitchens?
A: Yes. Its compact under-counter design is specifically built for cafés, small restaurants, bakeries, and limited-space production areas. 


Maintenance Tips
  • Clean interior chamber daily to prevent food residue and bacterial buildup
  • Wipe stainless steel surfaces with non-abrasive, food-safe cleaners
  • Remove spills immediately to maintain hygiene and odor control
  • Keep evaporator coils and air vents clean for efficient chilling performance
  • Inspect door gaskets regularly for tight sealing and temperature stability
  • Avoid high-pressure water or harsh chemicals on electrical components
  • Ensure racks and trays are cleaned and fully dry before each use
  • Check drain lines frequently to prevent clogging and water buildup
  • Verify temperature probes and sensors are clean and accurate
  • Disconnect power before deep cleaning or maintenance work
  • Schedule routine professional servicing to ensure reliability, efficiency, and food safety compliance
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