F
HE KEY to quality ood holding is
more than the simple application o
heat. Adding humidity or water isn't the
answer either — most o the time it just
washes out the lavor. The real key to
quality holding is to preserve as much
natural product moisture as possible and
that's exactly what the gentle holding
capability o Halo Heat is designed to
accomplish. Halo Heat keeps hot oods
at sa e, even temperatures while
retaining the maximum amount o
product moisture, the natural moisture
ound in most o the oods you need to
hold prior to service. Whether your
holding needs are large or small, Halo
Heat hot ood holding cabinets are
available in a wide variety o models and
are able to support any type o ood
preparation by extending the longest
possible holding li e.
HE SECRET is in the unique
electric thermal cable, wrapped on three
sides o the cabinet between the exterior
casing and the stainless steel inside
walls. This gentle, radiant heat source
provides gentle, even heat distribution
without cold spots, hot spots, or hot air
movement to dry the product. Halo
Heat is speci ically designed to provide
signi icantly longer holding li e, resulting
in less product waste and greater
product acceptability in prolonged
holding situations. When properly
planned, Halo Heat holding equipment
can be a time management aid, support
the ood service operation by extending
preparation times outside o peak
preparation hours, and provide a quality
product — even when it becomes
necessary to delay service.
TT
ECO SMART™ is technology that's good
or the environment and great or your
bottom line
EcoSmart is proo o our commitment to help
our customers drive down ownership costs
and protect the environment with energy-
e icient, eco- riendly products. So now you
can be con ident that the company you turn
to or unsurpassed quality is also leading the
way in veri iable solutions that help you keep
rising energy costs under control while
minimizing environmental impact.
Look or the EcoSmart™ logo on equipment
selections that have been engineered to save
operational costs in electrical power
consumption to help add to your bottom line.
On select models
OOD PRODUCTION in most operations
is accomplished in a variety o di erent types o
cooking equipment. Food quality can be easily
lost between the time a product is removed rom
an oven and the time o direct service. Regardless
o the method o preparation, proper handling o
ood within this time period is o critical
importance to the operator.
