Cook & Hold Ovens
Cook & Hold Ovens
Original Cook & Hold ovens with Halo Heat® technology have stood the test of time – providing customers with better food quality and higher yields for decades. Within each low temperature oven, radiant Halo Heat evenly surrounds food without the use of extremely hot elements, added humidity or fans that typically degrade food quality. Designed for built-in savings, these cooking and holding ovens significantly lower labor and operating costs, putting money back in your pocket. With a new design and advanced control options, greater yields and less food waste have never been more attractive.
Exclusive Features
Labor-Free Cooking
Energy Efficient Oven Design
Ventless and Waterless Oven Design
Halo Heat Technology
Temperature Probe Capabilities
Remote Oven Management System
Reduce labor and operating costs. Free up your kitchen and reclaim 12-16 hours of nonproductive time with overnight cooking and holding. Roast, proof, braise, reheat, ferment, sous-vide, hold and more in the same cabinet to provide a better distribution of workloads and relieve other pieces of equipment.
Due to gentle, low and slow heat from Halo Heat technology, Cook & Hold ovens cost less than $2 a day to operate.
Place Cook & Hold ovens anywhere with a ventless and waterless design. No traditional oven hood or outside venting required. Save on hood installation and operating costs. A waterless design further reduces installation and operating costs with no plumbing, drains, filtration or associated maintenance.
Experience better food quality and higher yields from your Cook & Hold oven with Halo Heat technology. This gentle, radiant heat evenly surrounds food without the use of extremely hot elements, added humidity or fans. Maintain precise temperatures throughout the cooking and holding process for high quality results every time.
Simple and deluxe control models of our Cook & Hold oven feature a "cook & hold by probe" option to precisely cook and hold a variety of food items at a specific internal temperature. Up to six removable probes are available per chamber in deluxe control Cook & Hold oven models.
ChefLinc™ features an easy-to-use dashboard to streamline processes, reduce labor and maximize profits. Seamlessly push and pull recipes and limited-time offers with a recipe management system. Empower your foodservice operation with data-driven insights, oven monitoring, service support and more.
Cook & Hold Oven Control Types
Classic Control Oven
Classic control cook and hold oven models feature push button controls and two knobs to set temperatures, cook and hold times. Cook manually by time.
Simple Control Oven
Simple control cook and hold oven models feature an icon-based control and a single knob to set temperatures, cook and hold times. Cook by time or a single temperature probe and store up to eight programmable recipes.
Deluxe Control Oven
Deluxe control cook and hold oven models feature a touchscreen control. Cook by time or multiple temperature probes and store unlimited programmable recipes. Further streamline processes and ensure consistency with ChefLinc™ remote oven management system.
300-TH Cook & Hold Oven Deluxe Control
36 lb (16 kg), 1 Full-Size Hotel (4") or GN 1/1 (100mm) Pans
300-TH Cook & Hold Oven Simple Control
36 lb (16 kg), 1 Full-Size Hotel (4") or GN 1/1 (100mm) Pans
500-TH Cook & Hold Oven Deluxe Control
40 lb (18 kg), 3 Full-Size Hotel (4") or GN 1/1 (100mm) Pans
500-TH Cook & Hold Oven Simple Control
40 lb (18 kg), 3 Full-Size Hotel (4") or GN 1/1 (100mm) Pans
500-TH/II Cook & Hold Oven Classic Control
40 lb (18 kg), 3 Full-Size Hotel (4") or GN 1/1 (100mm) Pans
750-TH Cook & Hold Oven Deluxe Control
100 lb (45 kg), 6 Full-Size Hotel (4") or GN 1/1 (100mm) Pans
750-TH Cook & Hold Oven Simple Control
100 lb (45 kg), 6 Full-Size Hotel (4") or GN 1/1 (100mm) Pans
750-TH/II Cook & Hold Oven Classic Control
100 lb (45 kg), 6 Full-Size Hotel or GN 1/1 Pans
1000-TH Cook & Hold Oven Deluxe Control
120 lb (54 kg), 5 Full-Size Hotel (4") or GN 1/1 (100mm) Pans
1000-TH Cook & Hold Oven Simple Control
120 lb (54 kg), 5 Full-Size Hotel (4") or GN 1/1 (100mm) Pans
1000-TH/II Cook & Hold Oven Classic Control
120 lb (54 kg), 4 Full-Size Hotel or GN 1/1 Pans
1000-TH/I Cook & Hold Oven Classic Control
120 lb (54 kg), 4 Full-Size Hotel or GN 1/1 Pans (per compartment)
1200-TH Cook & Hold Oven Deluxe Control
120 lb (54 kg), 5 Full-Size Hotel (4") or GN 1/1 (100mm)Pans (per compartment)
1200-TH Cook & Hold Oven Simple Control
120 lb (54 kg), 5 Full-Size Hotel (4") or GN 1/1 (100mm)Pans (per compartment)
1750-TH Cook & Hold Oven Deluxe Control
100 lb (45 kg), 6 Full-Size Hotel (4") or GN 1/1 (100mm) Pans per Cavity
1750-TH Cook & Hold Oven Simple Control
100 lb (45 kg), 6 Full-Size Hotel (4") or GN 1/1 (100mm) Pans per Cavity
Cook & Hold Success Stories
Ox Yoke Inn
Bavette La Boucherie
Discover how cooking in an Alto-Shaam Cook & Hold oven overnight allowed Bavette La Boucherie to reduce labor and food waste, while maximizing food quality and consistency.
Pennsylvania State University
Story Hill BKC & Maxie's
Birch
Shorty's Pizza and Smoked Meat
The Shed BBQ & Blue's Joint
Deep south barbecue finished in Alto-Shaam Cook & Hold ovens is the perfect combination for this award-winning, quirky barbecue joint in Ocean Springs, Mississippi. The Shed started on “a shoestring budget without the shoestring" and has grown in size – and in fame – over the past 15 years.
The Bruce Convention Center
The Bruce is able to serve up to 1,400 people per event—a 40 percent increase since adopting Alto-Shaam's fully integrated cook-chill-retherm system. With the increased capacity, the Bruce has not needed to hire additional kitchen staff.
Fairmont Peace Hotel
The Fairmont Peace Hotel in Shanghai, China utilizes a full system of Alto-Shaam commercial foodservice equipment to execute a five-star dining experience while reducing labor and food costs.
Halo Heat Technology®
Experience better food quality and higher yields with Halo Heat® technology. Unlike traditional heated holding or low temperature cooking technologies, temperatures created by Halo Heat technology don’t fluctuate to extremes. This gentle, radiant heat evenly surrounds food without the use of extremely hot elements, added humidity or fans.
Cook & Hold Ovens, Cook & Hold Smoker Ovens, Heated Holding Solutions, Food Wells, Heated Shelf Merchandisers, Carving Stations, Thermal Shelves
Charlie the Butcher
“We earn our reputation helping our customers earn theirs. Charlie the Butcher is not only a long-time customer of Alto-Shaam, but a close family friend. Learn more about how Cook & Hold Ovens help Charlie provide a consistent, quality product to each and every customer.”
COOK.CONNECT.CONTROL.
Empower your menu and your business with data-driven insights from ChefLinc. This cloud-based remote oven management system features an easy-to-use dashboard for operators to seamlessly push and pull recipes, view oven status, collect and store data, receive detailed service diagnostics and more. Click HERE for additional details, connectivity requirements and FAQs when using ChefLinc.
Cook & Hold Oven Accessories
Maximize your Cook & Hold Oven investment with a number of accessories that enhance cooking, ease of cleaning and more for foodservice operations.
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.