The largest of our single compartment commercial Cook & Hold ovens, the 1000-TH Cook & Hold oven helps you consistently cook and hold more product for service. Fanless, waterless Halo Heat® technology provides the greatest yields and highest quality food—all while lowering foodservice operating costs. This simple control low temperature cook-and-hold oven features an icon-based, touch 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.
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Greater Yields. Halo Heat technology in our cook-and-hold oven provides the greatest moisture retention and most even cooking. Equipped with a unique thermal cabling, the oven cavity is surrounded with gentle, precise heat to evenly cook and hold food. No fans. No harsh heating elements. No added humidity.
Place Our Ventless Oven Anywhere. No traditional oven hood or outside venting required. Save on hood installation and operating costs. Waterless design further reduces costs with no plumbing, drains, filtration or associated maintenance.
Natural Meat Tenderization. Halo Heat technology honors every cut of meat from end to end—providing a better quality product at a lower cost. Our cookin and holding oven will help you make the most of less expensive, underutilized cuts of meat and achieve a moister, tender product. One hour in the Cook & Hold Oven is equivalent to 1-2 days of dry aging.
Labor-Free Cooking. Reduce labor and operating costs with lights-out production. Reclaim 12-16 hours of nonproductive cooking time with overnight cooking and holding.
Increase Productivity. Provide a better distribution of workloads and relieve multiple pieces of equipment. Roast, proof, braise, reheat, ferment, sous-vide, hold and more in the same commercial oven with set-and-forget controls.
Intuitive Controls. Simple control Cook-and-Hold Ovens are designed intentionally simple with an icon-based control and a single knob to set temperatures, cook and hold times. Ensure consistency between cooks and save up to eight programmable recipes per chamber.
- Maintain food quality and hold product at perfect serving temperatures with our commercial oven for hours without overcooking or drying out.
- Cook and hold by time or by single temperature probe. The cook-and-hold oven senses internal product temperature or time and automatically converts from cook mode to hold mode once set parameters are reached.
- Put product on display in our commercial oven for customers and kitchen staff with the glass door option.
- Produce less food waste and minimize food costs with 15-20% less protein shrinkage compared to conventional cooking. Serve more portions from the same cut of meat to increase your profit margin.
- No moving parts or added water in the cook-and-hold oven makes oven cleaning effortless. Simply remove oven shelves and wipe clean.
- Save on energy costs with gentle, radiant Halo Heat technology. Our commercial cook-and-hold ovens cost less than $2 per day to operate.
- Eliminate the need to manually log temperatures each hour. Optional HACCP data logger automatically tracks food temperature readings and operation mode by date and time – all downloadable onto a USB flash drive.
- Made in the USA with a commitment to quality.
5 Full-Size Steam Table Pans (2-1/2")
8 Full-Size Sheet Pans (1")
5 GN 1/1 Pans (100mm)
8 GN 1/1 Pans (65mm)
40-1/8" x 22-9/16" x 33-1/2"
1019mm x 573mm x 851mm
1000-TH Product Specification (UL)
1000-TH Product Specification (CE)
Start-Up Checklist (Simple Control)
Parts Manual (Simple Control)
Operator's Manual (Simple Control)
Service Manual (Simple Control)
Cheflinc Oven Management System
ChefLinc Connectivity Requirements
Cook, Hold, Smoke Guidelines
Cook, Hold, Smoke Guidelines—2020
Cook & Hold Brochure
Cook & Hold Accessories Brochure
Cook & Hold Sell Sheet
ChefLinc Sell Sheet
Non-Caustic Cleaner Sell Sheet
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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. To learn more about our family of products, explore our collection of videos for additional information.
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At Alto-Shaam we understand that the oven is the centerpiece of any kitchen.
That’s why we’re relentlessly driven to design and manufacture products that perform flawlessly in the most demanding conditions to give operators confidence and consistency in every meal. And our team is just as committed to providing industry-leading service and support. From installation consultation to equipment training to around the clock, every day technical assistance to culinary support — you can trust that we are here for you.
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Declaration of Conformity: Cook & Hold/Smoker
Declaration of Conformity: UKCA - Cook & Hold/Smoker
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.
Price / Lb. or Kg.
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.
It’s challenging enough to open one restaurant and make it successful. Joe Muench has done it three times. Muench is the co-owner and executive chef of Blue’s Egg, Maxie’s and Story Hill BKC. Story Hill BKC is the newest of the three. Blue’s Egg and Maxie’s are staples in the Milwaukee area with their flavorful, yet approachable, menus where customers always get an ever-changing, creative menu.
“Our guests are the number one priority, which is why we need reliable equipment. The reliability of Alto-Shaam products is my favorite benefit because it allows us to take care of our guests the way they should be taken care of at Peppermill Reno.”
The addition of an Alto-Shaam Cook & Hold oven is helping John's Pork Roast's bottom line with less shrinkage for his pork roast and by allowing him to cook beef in-house instead of purchasing expensive cuts of pre-cooked meat.
“We’re a throwback business and there’s something to be said about being old school,” said owner John Bucci, Jr. “But if innovation beats the old way, you have to change with it.”
Overnight cooking in an Alto-Shaam Cook & Hold oven can save labor costs. Because the oven automatically switches to holding, chefs like David Sorensen from Sendik’s Food Market in southeast Wisconsin can start work in the morning with a fresh load of ham, roast beef or pork shoulder waiting for service.
Fresh ideas are key ingredients to great food. At these hands-on demonstrations you can
share ideas and challenges with our culinary experts.
16 Full-Size Steam Table Pans or GN 1/1 Pans
240 Lb (109 Kg), 18 Full-Size Steam Table or GN 1/1 Pans