500-TH/III Deluxe Control Cook & Hold Oven

40 lb (18 kg), 4 Full-Size/GN 1/1 Pans Capacity (optional wire shelves may be required)

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Bring consistent quality to every dish you serve using Halo Heat® technology in a 500-TH/III Deluxe Control Cook & Hold oven. Steam combined with air circulation fans in other types of ovens can compromise the flavor and texture of your food. Because Halo Heat utilizes unique thermal cabling, the oven cavity is surrounded with gentle, precise heat which evenly cooks your food and ensures the highest quality product every time. 

  • Capacity – 40 pounds (18 kilograms), 4 full-size/GN 1/1 pans.
  • Halo Heat - No fans, forced air or added humidity allow for greater moisture and even cooking. 
  • Greater yield & better quality - Halo Heat tenderizes even the toughest cuts of meat by activating their natural enzymes.  Significant moisture retention relates to longer holding life and extra servings from each item prepared.  Calculate your savings here.
  • Programmable memory – The 500-TH/III features eight programmable menu buttons, allowing you to store your favorite recipes. 
  • SureTemp™ maintains heat levels – If the door is opened the exclusive SureTemp system responds to compensate for any heat loss. 


500-TH/III Deluxe Control Cook & Hold Oven

40 lb (18 kg), 4 Full-Size/GN 1/1 Pans Capacity (optional wire shelves may be required)

Features & Benefits
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Features & Benefits

Big Flavor. More Yield. More Profits.


Alto-Shaam’s original Cook & Hold oven pioneered the industry in the 1960s – and remains an award-winning kitchen workhorse. Halo Heat® technology, provided by unique thermal cabling, is the heart of the Cook & Hold. The oven cavity is surrounded with gentle, precise heat to evenly cook your food. No fans. No forced air. No added humidity. Alto-Shaam Cook & Hold ovens offer the greatest moisture retention and most even cooking.


Halo Heat® tenderizes even the toughest cuts of meat – beef brisket, hanger steak, flat iron and more – by activating their natural enzymes. The Cook & Hold oven can even work overnight, so you don’t have to.


As food costs continue to rise, retain more of your profit. Minimize your food costs with 18% less meat shrinkage compared to conventional cooking. The natural meat tenderization makes the most of less expensive cuts of meat. Produce a better quality product at a lower cost.


Low and slow heat in a Cook & Hold oven can expand your menu or free up your kitchen. Use it to prepare items like clarified butter, confit, stock, dried fruits – and much more.


The Cook & Hold has very low emissions and requires no external ventilation. As traditional hoods cost about $2 each hour to operate, the no-hood requirement could save up to $30 per 16-hour day of operation.


The Cook & Hold oven can cook a load of food, even overnight, for less than $1 worth of electricity.


Set it and forget it. Come back to meat cooked to perfection. The Cook & Hold’s intuitive controls and simple operation can help reduce prep time and labor costs.

PROGRAMMABLE CONTROL (on deluxe models only)

Store up to 8 custom recipes. Lock controls to ensure safety. Each recipe stores cook, hold, time and probe set points.


The oven immediately begins heat recovery whenever a door is opened. Audible alarm will sound if the door is left open for more than 3 minutes.


Cook by probe for even greater control. Oven will record the highest and lowest temperatures sensed by the food probe, ensuring that foods are cooked to required temperatures.


"Not only is the equipment great, but so is the support"

Proud Owner: Combitherm®, smoker, Cook & Hold and rotisserie ovens and holding cabinets

Geisinger Health Systems has used Alto-Shaam equipment for over 20 years, including Combitherm combi ovens, smoker ovens, Cook & Hold ovens, holding cabinets and rotisserie ovens.

Steve Cerullo, Senior Foodservice Director, said what he likes best about the Alto-Shaam ovens is the ease of use, dependability and reliability. Geisinger Health Systems uses the Alto-Shaam equipment daily in the production kitchens, retail operations and room service.

 “Not only is the equipment great, but so is the support,” Steve said. “We've had our chefs at the Alto-Shaam test kitchen where they learned a ton about the Alto Shaam products and how to best use them. We also have fantastic access to the corporate chefs and sales team direct from the factory. None of them have EVER let us down when we needed something.”

"The oven produces a moist and cooked-to-perfection product."

Proud Owner: Combitherm®, smoker and Cook & Hold ovens

Justin Evans, Sous Chef for New York Presbyterian Hospital, uses the Combitherm® combi ovens, smoker ovens and Cook & Hold ovens.

His favorite features of the combi oven include smoking, overnight cooking, slow cooking methods, and steaming. He also uses the combi ovens for 60% convection cooking and 40% steaming.

“I love the features and advantages of the Cook & Hold oven,” Justin said. “The oven produces a moist and cooked-to-perfection product.”

"The Alto-Shaam is the key to our entrees"

Proud Owner: Cook & Hold oven

Cabana Winery & Bistro opened in Sacramento in March 2014 as an urban winery featuring its award winning wines. A spot for customers to relax with friends and discover a different wine with each visit, the bistro offered a winery experience in the heart of East Sacramento.

Owner Robert Smerling had a dilemma when adding menu items, because strict city regulations prohibited the use of an overhead hood or cooking above 325 degrees in the 100-square-foot kitchen.

Purchasing an Alto-Shaam Cook & Hold oven has allowed Smerling to offer an extensive menu, including a line of special entrees that change weekly. The oven has cooked everything from chicken skewers to pastitsio. The oven also bakes a wide range of desserts in Cabana’s Cook & Hold 300-TH/III.

“The Alto-Shaam is the key to our entrees,” Robert said. “Without it, we wouldn’t be able to offer such an extensive menu list. It really has set us apart from other wineries.

See Related: Cabana Winery & Bistro case study

"We need equipment that is efficient and reliable. Alto-Shaam gives us all of those things."

Over the years, Peppermill Reno has undergone numerous renovations to get the property where it is today – four separate hotel areas, a luxury spa, 10 public restaurants, a 24/7 casino, the largest meeting and events space in northern Nevada and a thriving nightlife packed with year-round entertainment. One of the largest privately owned companies in northern Nevada, Peppermill Reno does everything from advertising to glass work in-house, including the award-winning cuisine from executive chef, Mark Lund and his culinary team.

An area that is never short-changed is the kitchens, which feature high-quality equipment made in the USA, such as Alto-Shaam foodservice equipment. Lund and his team of 170 are very particular about the type of foodservice equipment that is used at Peppermill Reno and for good reason. The staff dishes out anywhere from 25,000 to over 80,000 meals weekly depending on the season.

Throughout the property, there are well over 150 products from Alto-Shaam, not including a recent order Lund put in for new Combitherm® ovens, QuickChiller™  blast chillers and warmers for a their banquet facility. Lund and team uses Cook & Hold ovens throughout the entire property, including the buffet, banquet centers, employee dining, room service kitchen, coffee shop and Biscotti’s. In addition, there are 52 banquet carts, six heated holding cabinets, multiple combi ovens, plus many new Alto-Shaam warmers that are replacing old ones throughout the property.

“We are typically running a very high room occupancy, so we are always busy. Thirteen of our kitchens are used extensively every day,” said Lund. “With that high of demand and a limited labor supply, we need equipment that is efficient and reliable. Alto-Shaam gives us all of those things in one package, which is the greatest gift ever.”

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