Avoid Overcooking or Drying Out Food

Designed with groundbreaking Halo Heat technology, the Alto-Shaam Cook and Hold oven line uses low and slow heat to keep food at the highest quality. A gentle thermal cable surrounds food and cooks it evenly, without adding moisture or harsh heat with fans. Our highly versatile low temperature ovens are easy to operate, allowing you to set parameters so that the oven seamlessly shifts to hold mode when it's time to stop cooking. Then, you can keep the food at a precise temperature until it's time to serve, without worrying about overcooking or drying out your product. 

Prevent Protein Shrinkage

Alto-Shaam Halo Heat technology is unlike anything else on the market, increasing your food’s yields. The Halo Heat thermal cable inside our cook and hold oven doesn't fluctuate to extreme temperatures, use a fan that dries out food, or use a single hot element, so there's significantly less protein shrinkage compared to a conventional oven. That means more profit for your business. Likewise, the sealed cooking environment traps meat's natural moisture inside the oven and activates enzymes that tenderize the food much faster than dry aging.

Eliminate Installation & Operation Costs

You can rely on the Alto-Shaam Cook and Hold oven to make soup stocks, desserts, slow-cooked meats, fermented vegetables, and so much more. These value-added pieces of equipment can be placed anywhere with a ventless and waterless design. Save money by eliminating the need to install or operate a costly traditional ventilation hood. Further, the waterless design of the cook and hold oven eliminates the need to connect the oven to plumbing or drains, significantly reducing maintenance costs. Our cook and hold ovens are also energy efficient, costing less than $2 per day to operate.