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Alto-Shaam
Alto-Shaam 500-TH/SX Simple Control Cook & Hold Oven 18kg
£8,940.00(£10,728.00 inc VAT)
Delivery Information
Price Match
The Alto-Shaam 500-TH/SX is a low-temperature cook and hold oven built around the brand's Halo Heat technology — a fanless, waterless radiant heat system that surrounds food with gentle, consistent heat rather than circulating hot air. The result is even cooking with minimal moisture loss, which translates directly into better yields and more consistent plate presentation across a service.
In a busy kitchen environment, the real value of a cook and hold unit becomes clear at service time. Food can be cooked in advance and held at safe serving temperature without continuing to cook, dry out, or deteriorate — a significant operational advantage for roasts, poultry, joints, and other protein-heavy menus. The 500-TH/SX is particularly well suited to kitchens where staff ratios are tight or where service windows are unpredictable, as it reduces the pressure of last-minute cooking and allows better forward planning.
Practically, the unit offers straightforward operation through an icon-based touch interface and single control knob. Operators can cook by time or use a single temperature probe, and up to eight recipes can be stored for consistent, repeatable results across different staff members. Key operational advantages include:
- Reduced meat shrinkage compared with conventional high-temperature cooking
- Consistent hold temperatures without overcooking or drying
- Simple controls that require minimal staff training
- No water connection required — straightforward placement and installation
- Compact footprint suitable for counter placement or under-counter installation
The unit is floor-standing and requires a dedicated electrical supply. At 126kg it is a substantial piece of equipment, so installation position should be agreed before delivery. No water or ventilation connection is required, which gives reasonable flexibility on placement — though clearance around the unit for heat dissipation and door access should be factored in. The stainless steel construction is practical for commercial kitchen hygiene requirements.
The 500-TH/SX is well suited to hotels, pub kitchens, contract catering operations, and restaurants with a regular roast or protein-led menu. It suits sites cooking between one and three services daily rather than very high-volume continuous operations. For larger kitchens requiring greater capacity or multi-rack holding across high-volume service periods, higher-capacity models in the Alto-Shaam range may be more appropriate.
If you are unsure whether this model matches your service volumes or kitchen setup, we are happy to talk it through before you commit to a purchase.
Frequently asked questions
What type of menu or kitchen is this cook and hold oven best suited to?
The 500-TH/SX works particularly well in kitchens where protein dishes — roasts, poultry, joints, or slow-cooked items — feature regularly on the menu. It suits hotels, pub restaurants, contract caterers, and function venues where being able to cook ahead and hold safely through service is a genuine operational advantage. It is not designed as a blast chiller or a high-speed oven, so kitchens with very different requirements should consider whether a combination oven or separate holding solution might serve better.
Does the unit require a water supply or extraction connection?
No — the Halo Heat system is entirely waterless, so there is no requirement for a plumbed water supply or drain. The unit also operates without a fan, which means no forced air exhaust in the conventional sense, though adequate clearance around the unit for heat dissipation is still advisable. You should confirm electrical supply requirements with your installer prior to delivery.
How does cook and hold differ from simply leaving food in a conventional oven on a low setting?
Conventional ovens, even on low settings, typically use thermostat cycling that causes temperature spikes and uneven heat distribution, which continues to cook and dry food over time. The Halo Heat system maintains a stable, radiant temperature that surrounds food gently and consistently, holding it at the intended serving point without further cooking or moisture loss — which is why yield improvement is one of the most commonly reported benefits in practice.
- Colour
- Silver
- Dimensions
- 929(H) x 546(W) x 1003(D)mm
- Gn size
- 1/1 GN full
- Material
- Stainless Steel
- Weight
- 126kg
£8,940.00(£10,728.00 inc VAT)
£8,940.00(£10,728.00 inc VAT)
The Alto-Shaam 500-TH/SX is a low-temperature cook and hold oven built around the brand's Halo Heat technology — a fanless, waterless radiant heat system that surrounds food with gentle, consistent heat rather than circulating hot air. The result is even cooking with minimal moisture loss, which translates directly into better yields and more consistent plate presentation across a service.
In a busy kitchen environment, the real value of a cook and hold unit becomes clear at service time. Food can be cooked in advance and held at safe serving temperature without continuing to cook, dry out, or deteriorate — a significant operational advantage for roasts, poultry, joints, and other protein-heavy menus. The 500-TH/SX is particularly well suited to kitchens where staff ratios are tight or where service windows are unpredictable, as it reduces the pressure of last-minute cooking and allows better forward planning.
Practically, the unit offers straightforward operation through an icon-based touch interface and single control knob. Operators can cook by time or use a single temperature probe, and up to eight recipes can be stored for consistent, repeatable results across different staff members. Key operational advantages include:
- Reduced meat shrinkage compared with conventional high-temperature cooking
- Consistent hold temperatures without overcooking or drying
- Simple controls that require minimal staff training
- No water connection required — straightforward placement and installation
- Compact footprint suitable for counter placement or under-counter installation
The unit is floor-standing and requires a dedicated electrical supply. At 126kg it is a substantial piece of equipment, so installation position should be agreed before delivery. No water or ventilation connection is required, which gives reasonable flexibility on placement — though clearance around the unit for heat dissipation and door access should be factored in. The stainless steel construction is practical for commercial kitchen hygiene requirements.
The 500-TH/SX is well suited to hotels, pub kitchens, contract catering operations, and restaurants with a regular roast or protein-led menu. It suits sites cooking between one and three services daily rather than very high-volume continuous operations. For larger kitchens requiring greater capacity or multi-rack holding across high-volume service periods, higher-capacity models in the Alto-Shaam range may be more appropriate.
If you are unsure whether this model matches your service volumes or kitchen setup, we are happy to talk it through before you commit to a purchase.
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