Alto-Shaam Electronically Operated Ovens Low Temperat Ure Cooking Introducti On, Welcome to the

LOW TEMPERAT URE COOKING INTRODUCTI ON

Welcome to the

cost saving conv enience of Low Temperature Cooking.

In 1968, Alto-Sh aam invent ed the first auto matic, commercia l cook and hold oven featuring the principle of Halo Heat. The heatin g method provided by Halo Heat low temperatu re cook ing and holdin g ovens consists of an elec tric therma l cable that encirc les the entire cooking and holding chamber. This creat es a gentle blank et or HALO of radiant heat — surro unding food with a consiste nt and unifor m temperat ure with no air movemen t inside the oven compartment. This gentle heat ing concept cooks at low temperatures and at a high level of humid ity to prese rve product moistu re, flavor , and nutr ition. Halo Heat ovens are designed to convert automa tica lly from a cooking temper ature to a holding temperatu re where the product can remain until it is ready to be served.

Halo Heat is an entirely differen t system of cooking. Utilizin g this unifor m heat source, Halo Heat drama tically reduces meat shrinka ge; provides natural enzyme

(agin g) action for more tender, flavorful meat; and prese rves natural juices along with nutrition al values in all foods. Halo Heat cookin g reduce s energy cost, cuts back on labor and handlin g, and solves kitchen spac e problems. There is no mech anical ventilation or oven hood necessary in most areas so the oven s can be move d wherever they are needed.

Read this bookle t caref ully. Halo Heat is a cookin g syst em that requires minimal care once you have learned the basic prin ciple s.

For best results with many products , we recomme nd you start your cooking cycle the even ing before — for serving the next day. In many areas, off -peak power rates are also lower at night.

If anything you cook in a Halo Heat low tempe rature cookin g and holdin g oven does n’t meet your highest standards of quality, please contact one of our food service prof ession als for help. Usually, only a minor change in proced ure is required.

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