Alto-Shaam 750-TH SERIES, 500-TH SERIES, 1000-TH SERIES manual Labor And Equipment Cost Reduction

L O W T E M P E R AT U R E C O O K I N G I N T R O D U C T I O N

LABOR AND EQUIPMENT COST REDUCTION

Halo Heat oven s are eas y to ope rate and mai nta in.	After the raw prod uct is pla ced in the ove n and the
contr ols are set , there is no need to check, stir, or adjust	the time or the tem perat ure. Mini mal time is spent
attend ing the produ ct during cook ing. Thi s advant age, com bine d with the automa tic con versio n to the hol d
cycle, frees key personne l to concen trat e on other tas ks inclu ding fina l produc t and prese ntat ion.
	When coo king in a Halo Hea t oven at a
	temp erat ure of 250°F (12 1°C), outs ide vent ing and
	expensi ve exhaus t hoods are not nec essa ry in
	mos t areas . Kit chens remai n cooler , loweri ng
	energy costs by reducing the exchan ge of hea ted
	air. Becau se the ovens do not nee d outside
	venti ng, they can be put alm ost anyw here — in
	the corne r of the kitchen , on a buffet line, or in a
	ban quet room . The ovens can also be bui lt into a
	cou nter or to save spa ce, can be sta cked in
	comb ina tion with another Halo Heat ove n or
	hol ding cabi net of the sam e or simila r
	dime nsions .
	Cooking	at low temperatu res als o reduces
	clea ning tim e.	Most food doe s not norma lly
	car boniz e or burn on the inte rior of the oven.

500-TH SERIES	750-TH SERIES	1000-TH SERIES	1000-TH SERIES
SINGLECOMPARTMENT	SINGLECOMPARTMENT	SINGLECOMPARTMENT	DOUBLECOMPARTMENT
40 lb (18 kg) Capacity	100 lb (45 kg) Capacity	120 lb (54 kg) Capacity	120 lb (54 kg) Capacity
StackableDesign	StackableDesign	StackableDesign	Per Compartment

SEC TIO N 1 • LOW TEMPERATURE COOK ING INTRODUCTION

4.