Alto-Shaam Halo Heat 1000-TH-I User manual

Cook and Hold

ew pieces of equipment in the kitchen
provide such a powerful payback.
F
m a x i m u m r e t u r n o n i n v e s t m e n t
From haute cuisine to pork ribs,
you’ll get a full measure of quality
with Halo Heat low temperature
cook and hold ovens and smokers
in construction, performance, and the products
you cook. And since quality is a good deal, we
will prove it by providing a full 5-year warranty
on all cook and hold heating elements. That’s a
value on top of our standard warranty.
Whether you specialize in prime rib, corned beef
sandwiches, barbeque ribs, or salmon roulade,
your signature product will become an even
bigger stand-out with Halo Heat. You will come
out ahead with a promise of lower product
shrinkage, less labor and lower power costs.
The very best you offer can be made even
better, with a full pledge of support from
Alto-Shaam staff chefs available to assist you
with cooking instructions and techniques.
Twelve 20lb Prime Ribs
Eight 25lb Whole Turkeys
Two 80lb Steamship Rounds
1000-TH + 1200-TH Series
Double Compartment
Manual + Electronic
Eight 12lb Beef Briskets
Two 25lb Whole Turkeys
Thirty Whole Slab Pork Ribs
767-SK Smoker Oven Series
Single Compartment
Manual + Electronic
• Reduces labor costs.
• Reduces product shrinkage.
• Provides product consistency.
• Increases product holding life.
• Requires less total energy consumption.
• Eliminates exhaust hoods and outside venting.
• Permits maximum enzyme action to tenderize meat.
• Retains product moisture, protein, vitamins and minerals.
• Cooks safe with 95 to 100% humidity level without adding water.
EcoSmart identifies
equipment that has been
engineered to save operation
costs in electrical power consumption to
help our customers drive down ownership
costs and protect the environment with
energy-efficient, eco-friendly products.
ECOSMART™
Six 20lb Prime Ribs
Four 25lb Whole Turkeys
Ten 10lb Hams
1000-TH Split Oven Series
Single Compartment
Manual + Electronic

HALO Heat preserves natural product
moisture which prevents liquids from
dripping into the bottom of the pan or
evaporating into the atmosphere due to high
heat and air movement. Significant moisture
reduction relates to longer holding life and
extra servings from each item prepared. The
taste of meat cooked in a Halo Heat oven is
real no steam or water vapor to leach-out
the flavor no hot spots or air circulation
fans to contribute to moisture loss.
Halo Heat’s consistent low temperature
cooking produces an atmosphere which
activates the natural enzymes present in the
meat and tenderizes as it cooks. When the
oven converts to a holding temperature, the
meat continues to tenderize. The longer the
product remains in the holding cycle the
more tender it becomes yet it still retains
full flavor and high moisture content.
OVER the years, the cook and hold oven
has become a kitchen essential. It has also
become known as the prime rib oven. We
can’t argue that it does an outstanding job
cooking prime rib, but, did you know it also
performs equally well with a wide variety of
meat and poultry items, both large and
small? Turkey breast running with juices
when sliced; corned beef you can cut with or
against the grain; barbecue ribs with meat so
tender it nearly falls off the bone and
that's just a very small sample of what can be
achieved with superb results.
An Alto-Shaam cook and hold oven is likely
the only piece of equipment in the kitchen to
pay for itself within a very short time period.
The oven offers a return on investment with
significant reduction of meat shrinkage,
reduction of labor with set-and-forget
controls, and reduction of energy costs with
the gentle cooking capabilities of Halo Heat.
Six 20lb Prime Ribs
Eight 12lb Turkey Breasts
Eight 10lb Hams
750-TH Oven Series
Single Compartment
Manual + Electronic
Two 20lb Prime Ribs
One 25lb Whole Turkey
Four 10lb Hams
500-TH Oven Series
Single Compartment
Manual + Electronic
Underwriters Laboratories has just proven what we've
known all along. An Alto-Shaam cook & hold oven doesn't
require valuable space under that expensive hood and
doesn't need to be vented to the outside. Grease laden
vapors emitted by an Alto-Shaam oven are by far less than
U.L.'s established standard of 5 milligrams per cubic meter.
After a continuous 8 hours of cooking multiple full loads
of chicken in each compartment of the double oven, the
Alto-Shaam cook & hold emissions sampling resulted in
a total of 0.55 milligrams per cubic meter with absolutely
no visible smoke.
ACTUAL U.L.TESTING RESULTS ARE AVAILABLE UPON REQUEST.
LOW EMISSIONS

#1204 — 02/07 PRINTED IN U.S.A.
W164 N9221 Water Street • PO Box 450
Menomonee Falls, WI 53052-0450 • USA
Phone: [phone]
1.800.558.8744 U.S.A. and Canada
Fax: [phone]
1.800.329.8744 U.S.A.
Web: www.alto-shaam.com
ALTO-SHAAM has also taken hot food holding
one step further with the introduction of our
patented "smart warmer," the SureTemp™
electronic control.
SureTemp™knows when you've opened the
door and reacts immediately so you don't lose
heat. The "smart warmer" will remind you if
you have the door open for more than three
minutes. So you keep the heat where it
belongs no matter how many times you open
the door, and product moisture stays where it
belongs right in the product.
SURETEMP™
Now, you can also interface Alto-Shaam
Halo Heat electronic holding cabinets and
cook and hold ovens with a choice of
software to work through a PC. HACCP
documentation software documents
cooking and holding temperatures,
provides data recovery options, and will
produce a printout as required. HACCP
and kitchen management software also
provides these same abilities plus the
ability to fully program electronic holding
cabinets and cook and hold ovens from
your computer base.
HACCP DOCUMENTATION