1000-BQ2-192 Halo Heat Mobile Banquet Cart
Designed to conquer banquets. The 1000-BQ2-192 Mobile Banquet Cart is built to handle the most challenging of events, guaranteeing every banquet service with perfectly held food. Complete with Halo Heat® technology and adaptable storage for everything from covered plates to plate carriers to trays and full- or half-size pans, these mobile banquet carts are ready to work as hard as you do.
WHAT SETS OUR MOBILE BANQUET CART ABOVE THE REST
Consistent, even heat. Halo Heat® technology provides a controlled, uniform heat source that maintains precise temperatures throughout the holding process.
Unique thermal cabling surrounds the cavity of the banquet cart with gentle, precise heat to evenly warm food and retain moisture. No fans. No harsh heating elements. No added humidity.
Waterless design. Reduce installation and operating costs with no plumbing, drains, filtration or associated maintenance.
Place our banquet cart anywhere. No oven hood or outside venting required. Save up to $30 per day in hood operating costs. Portable and stackable configurations available to maximize space.
Maintain precise temperatures inside our banquet cart. Digital control senses temperature drops faster, providing quick heat and improving recovery time.
Reduce prep time and labor costs. Prepare food hours before serving, and hold it at the optimal temperature for the best quality and taste in time for service.
1000-BQ2-192 MOBILE BANQUET CART KEY FEATURES
- Designed with heavy-duty construction and dense thermal insulation to easily move food for banquet service while maintaining the highest food quality. Full perimeter, wall-friendly bumper, transport handles and heavy duty casters standard.
- Sealed, static holding environment traps natural flavor and juices inside our banquet cart, reducing shrink, improving food quality and extending hold life.
- Maintain food quality. Keep product at its perfect serving temperature inside our banquet cart and hold for hours without overcooking or drying out.
- Easy to operate. Adjustable, electronic thermostat with digital display monitors the inside temperature to ensure food is being held at safe and precise temperatures.
- Easy to clean. Simply wipe inside of the banquet cart clean.
- Adapts to any type of banquet holding – covered plates, plate carries, trays and pans.
- Greater yields and less food waste with Halo Heat technology. Minimize food costs with less overcooking and shrinkage compared to conventional holding.
- Expand menus. Reduce prep time and labor costs. Prepare food hours before serving, and hold it at the optimal temperature for the best quality and taste at time of banquet service.
- Made in the USA with a commitment to quality.
1000-BQ2-192 Product Details
192 (9" to 10" Plates)
192 (229mm to 254mm Plates)
64 Full-Size Steam Table Pans (2-1/2")
64 GN 1/1 (65mm)
Dimensions H x W x D
67 5/8” x 68 11/16” x 30 13/16”
(1716mm x 1744mm x 783mm)
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.
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.
The Cobo Center in downtown Detroit wanted to become an industry leader as it sought to improve its image. To reach this goal, it chose to make a capital investment and updated its kitchen equipment with a plate retherm banqueting system to increase the efficiency of its service as well as retain, if not improve, the quality of its food output.