Alto-Shaam 1750-SK/SX Simple Control 90kg Smoker Oven

The Alto-Shaam 1750-SK/SX is a large-format electric smoker oven designed for commercial kitchens that need to smoke, cook and hold significant volumes of food within a single piece of equipment. Built around Alto-Shaam's Halo Heat technology — a gentle, radiant heat system that surrounds food rather than blasting it with high-velocity air — the 1750-SK/SX is engineered to deliver consistent results across the full 90kg capacity without the temperature spikes and moisture loss associated with conventional high-heat cooking methods. Real wood chips are introduced directly into the unit, allowing operators to achieve genuine smoked flavour without the complexity and compliance demands of traditional pit-smoking or external smoke generators.

In a busy service environment, the two independent compartments allow different products to be smoked or held simultaneously at separate temperatures and times, which gives kitchen teams practical flexibility during peak periods. The Halo Heat approach also means yields are consistently higher than with conventional cooking methods — less shrinkage translates directly into better food cost control over time. The unit can run hot-smoke or cold-smoke cycles, which opens up a wider range of menu applications from slow-cooked meats through to cold-smoked fish, charcuterie and cheeses.

From an operational standpoint, the unit offers several clear advantages for kitchen teams:

• Icon-based touch control with a single dial keeps operation straightforward for all skill levels
• Up to eight programmable recipes reduce reliance on individual operator knowledge
• Cook-by-time or single probe options suit both batch and precision cooking workflows
• Two independent compartments allow simultaneous cooking and holding without cross-contamination of flavour or temperature
• Electric operation removes the need for gas infrastructure or open-flame compliance requirements

Installation requires a dedicated electrical supply — the 5.8kW draw means this should be reviewed with a qualified electrician before placement is finalised. At 200kg the unit requires careful positioning and adequate floor loading should be confirmed. Ventilation requirements should also be assessed prior to installation, as smoke extraction will be needed in most commercial kitchen environments; the unit does not replace the need for appropriate canopy or extraction provision above it. The stainless steel construction is well suited to the rigours of a commercial kitchen environment and supports straightforward cleaning routines.

The 1750-SK/SX is best suited to high-volume operations where smoked product forms a regular and significant part of the menu — barbecue restaurants, large hotel kitchens, contract catering sites, and operations producing smoked product for retail or wholesale. For smaller operations or those exploring smoked menus for the first time, a lower-capacity model is likely to be a more practical and cost-effective starting point. Equally, very high-throughput sites processing significantly greater volumes may find a heavier-duty solution more appropriate.

If you're weighing up whether this model fits your output requirements, fuel infrastructure or available footprint, our team is happy to work through the details with you before you commit.