Excellent 4.9 | 18,452 reviews

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

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

$9,750.99
$9,750.99 $13,000.80
SAVE 24% Sold out
Alto-Shaam Halo Heat Specialty Ovens - 1000-TH/I

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

$9,750.99
$9,750.99 $13,000.80
SAVE 24% Sold out

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

Double compartment • 120 lb (54 kg) per cavity • EcoSmart efficiency

Roast, re-therm, slow-cook and hold in one labor-saving footprint. Powered by exclusive Halo Heat technology, the 1000-TH-I delivers unmatched moisture retention, up to 20 % less product shrinkage and hours of worry-free holding—all without a hood or vent in most jurisdictions.

Features
  • Halo Heat radiant system—gentle, even heat with no fans or added water.
  • Two independent compartments, each rated for 120 lb (54 kg).
  • Simple control panel: dial-in cook & hold temperatures, digital timer and status lights.
  • Automatic cook-to-hold conversion for true “set-and-forget” operation.
  • Temperature ranges: Cook 200–325 °F (94–160 °C) • Hold 60–205 °F (16–96 °C).
  • Antimicrobial door handles enhance food-safety protocols.
  • Heavy-duty stainless steel cabinet stands up to the busiest kitchens.
  • EcoSmart design pares energy use and requires no water hookups.
  • 5" casters—2 rigid, 2 locking swivel—for effortless mobility.
Specifications
Model 1000-TH-I
Compartments 2 (independent)
Load Capacity 120 lb (54 kg) per cavity
Pan Capacity (each cavity) 4 × 20" × 12" × 2.5" hotel pans or 8 × 18" × 26" sheet pans*
Exterior (H × W × D) 75 5/8" × 23 15/16" × 31 5/8"
(1920 × 608 × 802 mm)
Interior (H × W × D) 26 7/8" × 18 7/8" × 26 1/4"
(682 × 479 × 667 mm)
Electrical 208 V / 1 ph / 60 Hz / 28.9 A / 6.0 kW
240 V / 1 ph / 60 Hz / 22.2 A / 5.3 kW
230 V / 1 ph / 50/60 Hz / 21.3 A / 4.9 kW
Mobility 5" heavy-duty casters (2 rigid, 2 brake swivel)
Construction All-stainless cabinet & doors with magnetic latches
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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