Alto-Shaam 1200-SK/SX Simple Control 90kg Smoker Oven

The Alto-Shaam 1200-SK/SX is a large-capacity electric smoker oven designed for commercial kitchens that need to smoke, cook, and hold significant volumes of food within a single unit. It houses two independent compartments in one footprint, each capable of accepting a full rack of 1/1 GN pans, giving operators the flexibility to run different programmes simultaneously without cross-contamination of smoke or temperature.

In busy kitchen environments, the 1200-SK/SX performs reliably across extended service periods. Alto-Shaam's Halo Heat technology — a low-energy, uniform radiant heat system — keeps food moist and reduces shrinkage, which matters considerably when smoking large cuts or high-value proteins over several hours. The dual-compartment design means one side can be smoking a batch while the other holds finished product at serving temperature, keeping throughput consistent without compromising quality.

From a practical standpoint, this unit removes many of the inefficiencies associated with traditional smoking methods:

• Real wood chip smoking delivers authentic flavour without specialist extraction infrastructure
• Halo Heat reduces moisture loss, supporting better yield and portion consistency
• Independent compartments allow simultaneous smoking and holding programmes
• Icon-based touch controls and a single knob make operation straightforward for kitchen staff
• Up to eight programmable recipes support consistency across service shifts

The unit runs on single-phase power, which simplifies installation in most commercial premises, though the weight and footprint will require careful positioning — ideally with clear access to the rear for servicing. Ventilation requirements should be assessed before installation; while this is an electric unit, wood chip smoking still generates smoke that will need appropriate extraction. The stainless steel construction is suited to kitchen hygiene standards and day-to-day cleaning.

This smoker oven is well suited to restaurants, hotel kitchens, BBQ concepts, deli operations, and contract caterers where smoked product forms a regular part of the menu. It is sized for high-volume output, so smaller operations with occasional smoking needs may find a lower-capacity model more appropriate. For sites running continuous, very high-output smoking programmes across multiple menus, it is worth discussing whether additional capacity would be beneficial.

If you are unsure whether this model fits your kitchen's volume, service pattern, or installation setup, we are happy to talk it through before you commit to anything.