Alto-Shaam 750-TH/SX Simple Control 45kg Cook & Hold Oven

The Alto-Shaam 750-TH/SX is a low-temperature cook and hold oven designed for commercial kitchens where consistent food quality and reduced shrinkage are operational priorities. It uses Alto-Shaam's Halo Heat technology — a fanless, waterless gentle radiant heat system — to cook at lower temperatures over longer periods, preserving moisture and improving yield compared with conventional high-heat cooking methods.

In busy production environments, cook and hold equipment earns its place by decoupling cooking from service. Product can be cooked well ahead of a service period and held at a safe, stable temperature without ongoing deterioration in texture or moisture. The 750-TH/SX handles up to 45kg of product and accepts up to ten 1/1 GN pans, making it practical for banqueting operations, contract catering facilities, and high-volume event kitchens where batch cooking is central to the workflow.

The simple control interface uses icon-based touch controls and a single knob to set cook temperature, cook time, and hold time. Operators can cook by time or via a single temperature probe, and store up to eight programmable recipes — useful for teams where consistency across shifts matters.

• Fanless Halo Heat system reduces moisture loss and improves product yield
• Holds product at stable temperature without overcooking during extended service
• Straightforward controls reduce training time and operator error
• Stackable and counter-friendly footprint supports flexible kitchen layouts
• No water connection required simplifies installation requirements

At 158kg, the unit requires a firm, level surface capable of bearing significant load. The footprint is compact relative to its capacity, and the design supports stacking with compatible Alto-Shaam equipment, which can be useful where vertical space is available. There is no water connection requirement, which removes one installation variable, though electrical supply requirements should be confirmed against your kitchen's current capacity before ordering.

This model suits operations running structured batch production — banqueting teams, large contract catering sites, or central production kitchens. For smaller kitchens with lower throughput needs, a reduced-capacity alternative may be more appropriate, while very high-volume or multi-rack operations may benefit from a larger unit in the range.

If you're unsure whether this model fits your production volumes or kitchen setup, the team is happy to work through the detail with you before you commit.