Alto-Shaam cook and hold ovens are built to unwavering standards utilizing an electric thermal cable wrapped around the entire cooking and holding chamber.  This element creates a gentle blanket or halo of radiant heat surrounding food with a uniform temperature and no air movement inside the oven cavity.  This patented method of low temperature cooking, called HaloHeat preserves the natural product moisture.  This eliminates the use of drying fans inside the oven for heat distribution and humidity pans to compensate for the drying effects of fans.

 

Alto-Shaam low temperature cook-and-hold ovens require no outside venting or oven hoods, a major cost factor in any kitchen.  With only one-third to one-half the energy consumption of a standard convection oven or deck oven, laor-saving set-and forget- controls, you'll see a return on your investment on the Alto-Shaam cook-and-hold ovens within a very short time.