Excellent 4.9 | 18,452 reviews

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

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

$6,004.99
$6,004.99 $8,005.60
SAVE 24% Sold out
Alto-Shaam Halo Heat Specialty Ovens - 1000-SK/II

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

$6,004.99
$6,004.99 $8,005.60
SAVE 24% Sold out

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

120 lb (54 kg) capacity • Electric • EcoSmart energy saver

Bring authentic wood-smoked flavor and the legendary moisture retention of Halo Heat® to your kitchen. The 1000-SK/II slow cook & smoker oven gently cooks, smokes and holds product in a single footprint, cutting labor and shrink while boosting yield, tenderness and taste.

Features
  • Halo Heat system delivers uniform, low-temperature cooking with up to 15 % less shrinkage.
  • Real-wood smoking—no pressure, no artificial flavors; choose mild, medium or heavy smoke with the 60-minute timer.
  • Cold-smoke setting for delicate items like fish or cheese.
  • Simple dial controls with digital time display for effortless training & operation.
  • Stackable design lets you double capacity without adding floor space.
  • EcoSmart technology uses less energy than conventional ovens, lowering utility costs.
  • (2) stainless steel wire shelves
  • (1) stainless steel rib-rack shelf (holds up to 13 full rib slabs upright)
  • (2) removable side racks with 11 pan positions
  • (1) exterior stainless steel drip tray + interior drip pan with drain
  • Sample wood chips – cherry, hickory, apple & maple
  • Heavy-duty 3-½" casters (2 rigid, 2 swivel w/ brakes) pre-installed
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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