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

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

Give your kitchen the legendary Halo Heat advantage—slow-cook, roast, reheat and hold in one stainless-steel cabinet while boosting yield, saving labor and eliminating the need for a ventilation hood in most jurisdictions.

Features                    

• Halo Heat technology surrounds food with gentle, even heat for up to 15 % less shrinkage and juicier results.
• Automatic cook-and-hold: set your time, walk away, and the oven switches to holding mode when the cycle ends.
• No outside venting required in most areas—cut installation costs and keep your kitchen quieter and cooler.
• EcoSmart engineering lowers energy consumption and provides rapid recovery times.
• Stackable design lets you double capacity without increasing your footprint.

Simple, Reliable Controls

• On/Off power switch with indicator lights for Cook, Hold and Heat Demand.
• Cook temperature knob: 200 °F – 325 °F (94 °C – 160 °C).
• Hold temperature knob: 60 °F – 205 °F (16 °C – 96 °C).
• Digital time display with up/down arrows for precise programming.
• Rear voltage-selection switch (208 V or 240 V) for quick field conversion.

Built for Commercial Kitchens

• Heavy-duty stainless-steel interior & exterior.
• Antimicrobial handle and magnetic-latch door.
• (3) stainless-steel wire shelves on side racks with 8 pan positions (2-5/16" spacing).
• Stainless drip pan with drain + external drip tray included.
• 3-1/2" heavy-duty casters (2 rigid, 2 swivel with brakes) for easy mobility.
• cULus, NSF, CE, IPX3, TÜV NORD, EAC, N11942 certified.

What our Experts Think  

• Best-in-class low-temperature cook & hold performance — The 1000-TH/II uses Alto-Shaam’s Halo Heat technology to deliver gentle, radiant heat for slow cooking and precise hot holding without fans or harsh heating elements.
• Maximum product yield & moisture retention — Designed to reduce shrinkage and lock in natural juices, helping kitchens produce higher yields and more tender, consistent results—especially for roasted meats and bulk proteins.
• Built for labor reduction & overnight production — Supports “set-and-forget” cooking, enabling overnight roasting, braising, and holding so kitchens can maximize productivity without constant supervision.
• Ventless, waterless operation advantage — No hood, water line, or drainage required, making it easier to install and more cost-efficient to operate in tight or high-cost kitchen environments.
• Multi-function kitchen versatility — Beyond cooking, it also handles holding, proofing, reheating, and slow processing in one unit, reducing the need for multiple pieces of equipment.
• Consistency-focused professional control — Simple programmable controls ensure repeatable results, helping standardize output across shifts and reducing dependency on skilled labor.
• High ROI through reduced shrink & energy use — Lower cooking losses (less moisture loss) combined with energy-efficient radiant heat helps reduce operating costs over time.
• Trusted commercial “set-and-hold” workhorse — Widely used in institutional kitchens and high-volume foodservice operations where consistency, efficiency, and uptime matter most.

                 
Q&A

                   
Maintenance Tips    

• Clean interior surfaces daily to prevent food residue and grease buildup
• Wipe stainless steel exterior regularly to maintain hygiene and appearance
• Use only non-abrasive cleaners to protect Halo Heat surfaces
• Do not use high-pressure water or steam on controls or electrical components
• Inspect door gaskets frequently for proper sealing and heat retention
• Keep air vents and surrounding clearance areas free from obstruction
• Remove spills immediately to prevent staining and buildup
• Check temperature accuracy periodically for consistent low-temperature cooking
• Disconnect power before deep cleaning or scheduled maintenance
• Schedule routine professional servicing to ensure safe, efficient operation