Excellent 4.9 | 18,452 reviews

Alto-Shaam Halo Heat Specialty Ovens - 1000-SK/I

Alto-Shaam Halo Heat Specialty Ovens - 1000-SK/I

$11,210.99
$11,210.99 $14,947.20
SAVE 24% Sold out
Alto-Shaam Halo Heat Specialty Ovens - 1000-SK/I

Alto-Shaam Halo Heat Specialty Ovens - 1000-SK/I

$11,210.99
$11,210.99 $14,947.20
SAVE 24% Sold out

Alto-Shaam  Halo Heat Specialty Ovens - 1000-SK/I

Double-Deck • 120 lb Capacity per Compartment • Electric EcoSmart

Bring authentic hardwood smoke, overnight cooking convenience and Halo Heat moisture retention to your menu with the Alto-Shaam 1000-SK-I. This slow cook & smoke oven delivers tender, flavor-packed results while cutting shrinkage, labor and energy costs.

Features
  • Patented Halo Heat surrounds food with gentle radiant heat—no fans or added humidity—to lock in natural juices and reduce product shrink.
  • True wood-chip smoking with Mild, Medium or Heavy settings; no artificial flavoring or pressure cooking.
  • Cooks, smokes, holds and cold-smokes in one footprint, freeing other equipment and evening out production schedules.
  • Simple manual controls: set cook temp (200–325 °F), hold temp (60–205 °F), cook/hold time and smoke timer up to 60 minutes.
  • Rugged, non-magnetic stainless-steel interior and exterior built for years of high-volume use.
  • EcoSmart design draws up to 40 % less energy than conventional ovens.
  • Easy mobility on 5" casters—2 rigid, 2 swivel with brakes.
  • (1) Rib rack shelf per compartment – holds 13 full racks upright for even smoking.
  • (2) Stainless-steel wire shelves per compartment.
  • (3) Full-size 20" × 12" × 2-1/2" pans.
  • (1) Exterior stainless-steel drip tray and internal removable drip pans with drains.
  • Sample wood chips: Cherry, Hickory, Apple & Maple.
Specifications
Model 1000-SK-I (double compartment)
Capacity 120 lb (54 kg) per compartment
7 full-size (18" × 26") sheet pans
3 full-size 2.5" deep pans
Exterior Dimensions (H × W × D) 75-5/8" × 23-15/16" × 32-1/4" (1920 × 608 × 819 mm)
Interior Dimensions (per cavity) 26-7/8" × 18-7/8" × 26-1/2" (683 × 479 × 673 mm)
Electrical 208 V / 1 ph / 60 Hz – 6.5 kW, 31.4 A
240 V / 1 ph / 60 Hz – 5.8 kW, 24.3 A
230 V / 1 ph / 50/60 Hz – 5.5 kW, 24.1 A
Field-selectable 208 or 240 V at installation
Temperature Range Cook: 200–325 °F (94–160 °C)
Hold: 60–205 °F (16–96 °C)
Smoke Timer 0–60 minutes; Mild/Medium/Heavy selector
Construction Heavy-duty, non-magnetic stainless steel
Net Weight 377 lb (171 kg)
Casters 5" – 2 rigid, 2 swivel with brakes (included)
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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