Present your chilled menu items at their freshest with Alto-Shaam’s EcoSmart Coldwell. This drop-in unit delivers energy-efficient performance and even, reliable cooling—perfect for salad bars, deli counters, cafés and grab-and-go stations.
Holds up to five full-size (12" × 20") pans, 6" deep, in a 6-1/4" deep stainless-steel well.
Sliding shroud reduces cold-air loss during off-peak hours.
Expansion valve and thermostatic control ensure fast pull-down and precise holding temperatures.
Dual air-movement louver provides even cooling across the entire well.
Six pan-divider bars included for secure side support and flexible layouts.
Corrosion-resistant framework suspends the refrigeration system below the counter for simple drop-in installation.
Energy-smart 1/4 hp compressor draws only 600 W (5.0 A) from a standard 115 V outlet.
9' factory-installed cord with NEMA 5-15P plug—no hard-wiring required.
Specifications
Pan Capacity
5 full-size (12" × 20") pans
Compatible Pan Depth
6"
Well Depth
6-1/4"
Refrigerant
R-290 (propane)
Compressor
1/4 hp
Wattage
600 W
Electrical
115 V / 60 Hz / 1-Phase
Amperage
5.0 A
Plug / Cord
NEMA 5-15P, 9' cord
What our Experts Think
High-performance cold holding with EcoSmart® technology The 500-CW delivers precise, energy-efficient refrigerated holding for salads, desserts, and prepared foods in high-traffic service lines.
Cold wall conductive cooling (no drying effect) Unlike forced-air systems, it uses even cold-wall conduction, keeping food fresher, longer without dehydrating delicate items like greens or pastries.
Designed for maximum food presentation quality Maintains consistent temperatures across all wells, ensuring uniform chilling and attractive, ready-to-serve displays for buffets and grab-and-go stations.
Self-contained, easy installation system No plumbing or drains required, simplifying setup and freeing up valuable undercounter and kitchen space.
Optimized for high-volume operations Five-pan capacity supports busy service environments like hotels, cafeterias, catering lines, and retail food bars.
Energy-conscious commercial design Built for lower operating costs while maintaining strict NSF-safe food holding temperatures (≤41°F / 5°C).
Durable stainless steel construction Heavy-duty build ensures long-term reliability, easy cleaning, and resistance to constant daily use in professional kitchens.
Flexible menu configuration Compatible with multiple pan layouts, making it easy to adapt for seasonal menus and changing service demands.
Q&A
Q: What is the Alto-Shaam 500-CW EcoSmart used for? A: It is a drop-in refrigerated cold food well designed to hold salads, desserts, garnishes, and chilled ingredients at safe serving temperatures in commercial foodservice lines.
Q: How does EcoSmart cold wall technology work? A: It uses efficient cold-wall conductive cooling that chills food through the pan surfaces instead of blowing cold air, helping preserve texture and preventing food from drying out.
Q: Does it require water or plumbing? A: No. It is fully self-contained and waterless, eliminating the need for drains or plumbing connections, which simplifies installation.
Q: What is its pan capacity? A: It typically holds up to 5 full-size 12" x 20" pans, with flexible divider options for different layouts.
Q: What temperature does it maintain? A: It is designed to maintain safe refrigerated holding temperatures (typically at or below 41°F / 5°C) when properly set up in a commercial environment.
Q: Where is it commonly used? A: Ideal for salad bars, buffets, cafés, hotels, and grab-and-go service stations needing consistent cold holding with strong food presentation.
Q: What are the main advantages over traditional cold wells? A: It improves energy efficiency, reduces food dehydration, simplifies installation, and helps maintain fresher product quality for longer service periods
Maintenance Tips
Daily cleaning: Wipe stainless steel wells and exterior with mild, non-abrasive detergent; avoid chlorine-based cleaners to prevent corrosion and surface damage.
Drain and dry after service: Remove food debris and empty any moisture daily to prevent buildup and odor.
No abrasive tools: Use soft cloths only—scratching reduces hygiene and finish quality.
Clear drain lines: Ensure drains stay unblocked to maintain proper sanitation and ease cleaning.
Temperature checks: Regularly verify holding temps for food safety and consistent service quality.
Inspect controls & seals: Check thermostats, gaskets, and insulation areas for wear that can reduce efficiency.
Avoid steam/pressure washing: Never hose down the unit—excess water can damage electrical components.
Ventilation care: Keep airflow areas clear of grease and dust for stable performance and energy efficiency.
Periodic servicing: Schedule professional maintenance to extend equipment lifespan and ensure reliable operation.
