Alto-Shaam Halo Heat Specialty Ovens - 1750-SK
Alto-Shaam Halo Heat Specialty Ovens - 1750-SK
Couldn't load pickup availability
Alto-Shaam Halo Heat Specialty Ovens - 1750-SK
Alto-Shaam Halo Heat Specialty Ovens - 1750-SK
100 lb (45 kg) capacity per cavity • Electric • EcoSmartInfuse menu favorites with authentic hardwood flavor while you cook, smoke & hold – all in the same cabinet. Alto-Shaam’s exclusive Halo Heat technology surrounds food with gentle, even heat (no fans, added humidity or ultra-hot elements), so proteins come out tender, juicy and ready to serve for hours.
Features
- Low-&-slow temperature range 200 – 325 °F (94 – 163 °C) with automatic hold 85 – 205 °F (29 – 96 °C).
- Two independent cavities let you smoke overnight and hold all day – labor-free & consistent.
- Simple or Deluxe programmable controls with up to 100 recipes; Deluxe adds touchscreen, HACCP data & ChefLinc cloud connectivity.
- SureTemp heat recovery (Deluxe) quickly restores set temperature after door openings.
- Includes wood-chip tray plus sample bags of cherry, hickory, apple & maple chips.
- Real-wood smoke only – no pressure cooking, artificial flavors or liquids required.
- Heavy-duty stainless-steel construction with solid, right-hinged door and 3½" casters (2 rigid, 2 swivel w/ brakes).
- EcoSmart design lowers energy use, reduces shrinkage and extends food holding times.
- (1) Rib-rack shelf per cavity
- (2) Stainless-steel wire shelves per cavity
- (4) 12" × 20" × 2½" full-size pans
- (2) Straight internal product probes
- (2) Exterior drip trays with drain pan
- Removable wood-chip tray & sample wood chips (cherry, hickory, apple, maple)
Pan & product capacities (per cavity)
- Full-size 12" × 20" × 2½" pans: up to 9
- Half-size 12" × 10" × 2½" pans: up to 18
- Maximum load weight: 100 lb (45 kg)
- Maximum volume: 75 qt (71 L)
Specifications
| Model | 1750-SK (double deck) |
|---|---|
| Exterior dimensions (W × D × H) | 33 5⁄8" × 28 7⁄16" × 57" (853 × 723 × 1448 mm) with 3½" casters |
| Interior dimensions (per cavity) | 20 1⁄16" H × 22" W × 26 1⁄2" D (510 × 559 × 673 mm) |
| Electrical | 208–240 V, 1 Ph, 50/60 Hz, 7–9 kW, 33–38 A, 50 A breaker (dedicated circuit) |
| Net / Ship weight | 440 lb (200 kg) / 530 lb (240 kg) |
| Clearances | Top/Left/Right: 2" (51 mm) • Back: 3" (76 mm) |
What our Experts Think
Q&A
Q: What is the Alto-Shaam 1750-SK Halo Heat Specialty Oven used for?
A: The Alto-Shaam 1750-SK is a high-capacity commercial smoker, cook & hold oven designed for smoking, roasting, cooking, and long-term hot holding in large-scale foodservice operations like hotels, BBQ kitchens, and institutional catering.
Q: What makes the 1750-SK different from a standard oven?
A: It uses Halo Heat® technology (no fans, no steam, no harsh elements) combined with real wood-chip smoking to deliver consistent, moisture-rich cooking with authentic smoke flavor and minimal shrinkage.
Q: How many compartments does it have?
A: It features two independent cooking compartments, allowing operators to smoke in one chamber while cooking or holding in the other for continuous production.
Q: What is the cooking capacity?
A: Each chamber can hold up to 9 full-size hotel pans (2.5") or 5 deeper pans (4"), making it suitable for very high-volume output.
Q: What temperature range does it operate in?
A: It typically cooks at low-and-slow temperatures around 200–325°F (94–163°C) and holds food safely in a controlled holding range afterward.
Q: Does it support programmable cooking?
A: Yes. It includes programmable controls (simple or deluxe touchscreen versions) with multi-step recipes, probe cooking, and automatic switch from smoke → cook → hold.
Q: Is it water-based or does it need plumbing?
A: No. It is completely waterless and ventless in operation, using radiant heat instead of steam or humidity systems.
Maintenance Tips
- Clean interior surfaces daily to prevent grease, smoke residue, and food buildup
- Wipe stainless steel exterior regularly to maintain hygiene and professional appearance
- Use only non-abrasive cleaners to protect Halo Heat components and finish
- Remove spills immediately to avoid staining and odor retention
- Keep vents and airflow areas clear for consistent low-temperature cooking performance
- Inspect door gaskets frequently for proper sealing and heat efficiency
- Do not use high-pressure water or harsh chemicals on electrical controls
- Clean shelves, pans, and racks thoroughly before each use
- Check temperature settings regularly for accurate cooking and holding results
- Disconnect power before deep cleaning or scheduled maintenance
- Schedule routine professional servicing to ensure safe operation and long equipment life
