Alto-Shaam Other Equipment

The Alto-Shaam 500-3D is a three-drawer holding unit built around Alto-Shaam's Halo Heat system — a low-wattage, radiant heat cable that wraps the entire cavity rather than relying on a fan or element to force hot air around the food. The result is a stable, even heat environment that holds food at serving temperature without continuing to cook it or draw out moisture.

In practice, this makes a noticeable difference during service. Proteins stay juicier for longer, portion-ready items maintain their texture, and operators have a wider holding window before quality starts to decline. For kitchens running multiple covers or dealing with uneven service flow, that margin is genuinely useful. Each drawer operates independently, which means you can hold different items at different temperatures simultaneously — a practical advantage in kitchens preparing varied menus.

Key operational characteristics include:

• Independent drawer control for multi-temperature holding across three zones
• Radiant Halo Heat system minimises moisture loss during extended holding
• Wide temperature range supporting everything from delicate pastry to hot roasted meats
• Self-contained unit with no external water connection required
• Straightforward drawer mechanism with accessible interior for cleaning

The unit is a freestanding or countertop installation — it does not require a water supply or extract ventilation, which simplifies placement considerably. At 68kg it is weighty enough that positioning should be planned in advance, particularly if it is going onto a shelf or counter with a load rating to consider. Electrical connection should be confirmed with a qualified installer before fitting.

The 500-3D suits operations where consistent hold quality matters as much as throughput — gastro pubs, hotel kitchens, restaurant pass areas, and catering operations where food is prepared in batches ahead of service. For higher-volume operations requiring more drawer capacity, larger configurations within the Alto-Shaam range are worth considering.

If you are unsure whether this model fits your service volumes or pass layout, our team is happy to work through the specifics with you before you commit.

The Alto-Shaam 500-2D is a two-drawer holding unit built around Alto-Shaam's Halo Heat system — a low-wattage, radiant heat technology that surrounds food with consistent, even warmth rather than relying on forced air or high-intensity elements. The result is a holding environment that keeps food at the correct serving temperature without accelerating moisture loss, skin formation, or surface drying.

In a busy kitchen, the difference between a holding drawer and a good holding drawer shows up during service. Where conventional warmers can leave proteins drying at the edges or sauces skinning over within twenty minutes, the Halo Heat approach is noticeably gentler. Food held in the 500-2D tends to reach the pass in a condition much closer to how it left the stove or oven, which matters when covers are stacking up and timing is difficult to control precisely.

Practical advantages for kitchen teams include:

• Consistent temperature across the full drawer — no hot spots at the element
• Wide temperature range gives control over different food types from the same unit
• Two independent drawers allow simultaneous holding of items at different temperatures
• Low energy draw relative to the holding capacity makes it economical in continuous use
• Simple drawer-pull access suits fast-paced pass environments

Installation is straightforward for a unit of this type. The 500-2D is an electric unit and requires a suitable power supply — confirm the electrical specification with your installation team before ordering. It is a countertop or pass-through unit, so there are no complex ventilation requirements, though adequate clearance around the unit is advisable. At 52kg it is a substantial piece of kit and will need two people to position correctly.

This unit is well suited to mid-volume operations — hotel kitchens, pub restaurants, and contract catering sites where holding capacity needs to be reliable but space on the hot pass is limited. For higher-volume sites running multiple service lines simultaneously, a larger or multi-drawer configuration may be worth considering. Equally, for operators who only need occasional holding, a single-drawer option may suffice.

If you are unsure whether the 500-2D fits your service volume or pass layout, our team is happy to talk it through with you before you commit.

The Alto-Shaam 500-HW/D6 is a five-pan drop-in hot food well designed for countertop servery and buffet installations. Rather than relying on traditional steam or water-bath heating, it uses Alto-Shaam's Halo Heat technology — a low-wattage radiant heat system that surrounds food containers with gentle, consistent warmth. The result is precise temperature holding without the need for water, plumbing connections, or the maintenance burden that comes with conventional steam wells.

In busy service environments, the practical advantage of dry holding is significant. There is no water to top up, no mineral scale to manage, and no risk of steam burns during service. Food held in Halo Heat wells tends to retain moisture and texture more effectively than in aggressive steam systems, which matters when dishes are held for extended periods across a long service run. The unit accepts five full 1/1 GN pans, making it well suited to carvery counters, servery lines, and high-volume buffet operations.

Key operational benefits include:

• No water or plumbing required — electrical connection only
• Eliminates scale build-up and water-related maintenance costs
• Consistent radiant heat reduces hot spots and uneven holding
• Stainless steel construction supports heavy daily use and straightforward cleaning
• Drop-in format integrates cleanly into existing servery counter builds

Installation is straightforward relative to a steam well — a suitable electrical supply is all that is required, with no plumbing, drainage, or water treatment considerations. At 43kg, the unit is substantial and will require adequate counter support. The drop-in design assumes a fabricated or purpose-built counter with a correctly sized cutout; this should be confirmed before ordering. The 1702mm wide footprint suits larger servery runs but will not fit tighter counter layouts without careful planning.

This well is best suited to operations running high-volume hot food service — hotels, contract catering, staff restaurants, and carvery-style restaurants where multiple dishes need to be held at consistent temperatures across a long service period. Sites with a single-pan or low-volume requirement would be better served by a smaller well. For very high-throughput operations running extended service periods, it is worth discussing whether a larger configuration would be more appropriate.

If you are specifying this as part of a counter build or are unsure whether the footprint and power requirements suit your setup, our team is happy to talk it through before you commit.

The Alto-Shaam 400-HW/D6 is a drop-in hot food well designed to hold four full-size 1/1 GN pans at safe serving temperature using Alto-Shaam's Halo Heat technology. Unlike conventional steam wells, Halo Heat uses gentle, radiant warmth distributed around each pan rather than boiling water beneath it. The result is consistent, even holding without the moisture, condensation, and food-quality degradation that steam systems often produce.

In a busy service environment, the difference becomes clear quickly. Food held in a steam well can become waterlogged or uneven in temperature, particularly during extended service periods or when the well is partially loaded. Halo Heat maintains a stable temperature across the full pan, which means food quality holds up through the service period rather than deteriorating over time. Recovery after loading fresh pans is reliable, and because there is no water involved, operators are not managing water levels, descaling equipment, or dealing with steam burns during service.

From a practical standpoint, the operational advantages are straightforward:

• No water connection required — only a standard electrical hookup is needed
• No descaling, no limescale, no water-related maintenance
• Reduced humidity around the well, which benefits the surrounding counter and food presentation
• Even temperature holding across all four pan positions simultaneously
• Stainless steel construction suited to commercial daily use and regular cleaning

Installation is straightforward relative to a steam well. There is no plumbing to run, no drain to connect, and no water supply to plan around — a significant consideration during a counter fit-out or refurbishment. The unit is designed to drop into a fabricated or proprietary servery counter opening. It is worth confirming your counter cut-out dimensions against the unit's footprint before ordering, and ensuring your electrical supply is suitably positioned.

This unit is well suited to carveries, canteens, pub kitchens, and hospitality operations running a buffet or servery counter where four-pan capacity meets the throughput demand. For smaller operations or tighter counter runs, a lower-capacity model may be more appropriate. Equally, sites running extended service periods or very high covers may want to consider a larger-capacity configuration to reduce the frequency of pan changes.

If you are planning a servery counter build or refurbishment and want to discuss whether this unit fits your layout and service volume, the team is happy to work through the details with you.

The Alto-Shaam 300-HW/D6 is a three-pan drop-in hot food well designed for counter service, buffet lines, and servery installations. It uses Alto-Shaam's Halo Heat technology — a low-wattage radiant heating system that surrounds the food pans with gentle, consistent heat rather than relying on steam or boiling water to maintain holding temperatures. The result is a dry well that requires no plumbing connection and no water supply whatsoever, making it considerably simpler to specify and install than a conventional wet well.

In service, the Halo Heat approach is well regarded for maintaining food quality over extended holding periods. Because the heat is applied evenly and at a relatively low intensity, food tends to retain its moisture and texture more reliably than in a steam well, where condensation and uneven temperature distribution can accelerate deterioration. For operators running a carvery, hotel breakfast service, staff canteen, or any operation where food sits on display for an hour or more, that distinction has a real impact on what reaches the customer.

Practical advantages for the day-to-day operation include:

• No water fill, drain, or descaling — significantly reduces daily maintenance
• No steam output at the counter, improving the service environment for staff
• Consistent holding temperature across all three pan positions
• Straightforward electrical connection only — no plumber required for installation
• Stainless steel construction suited to the demands of regular commercial use

Installation requires a suitable electrical supply and a drop-in counter cutout of the appropriate dimensions. Because there is no water or drainage involved, positioning is more flexible than a steam well, and the unit can often be retrofitted into existing servery counters with less disruption. The unit weighs 28kg, which is worth accounting for in counter construction. As with any drop-in well, confirm the counter material and support structure are adequate before proceeding.

This model is well suited to mid-volume operations holding three full-size gastronorm pans simultaneously — carveries, hotel restaurants, staff feeding facilities, and similar environments where a reliable, low-maintenance holding solution is needed. For operations requiring more pan positions or heavier throughput, larger-format wells are available in the range. For smaller serveries or single-operator counters, a reduced-capacity model may be a more practical fit.

If you're unsure whether this unit suits your counter configuration or service volumes, our team is happy to talk it through with you before you commit.

The Alto-Shaam 200-HW/D6 is a drop-in hot food well designed to hold two full 1/1GN pans at consistent serving temperature. Rather than using steam or water to transfer heat, it uses Alto-Shaam's Halo Heat technology — a low-wattage radiant heat system that surrounds food gently and evenly. The result is stable holding without the condensation, sogginess, or flavour loss that wet-heat wells can introduce over a service period.

In practice, this makes a meaningful difference on a busy servery line. Traditional steam wells require water management, descaling, and careful monitoring to avoid running dry. The 200-HW/D6 removes all of that. Because there's no water involved, recovery after loading cold or room-temperature pans is consistent and predictable, and there's no risk of scale build-up affecting performance over time. Food quality is better maintained across a full service, particularly for products that suffer in humid holding environments.

From an operational standpoint, the key advantages are straightforward:

• No water, plumbing, or drainage required — significantly reduces installation complexity
• No descaling or water-related servicing costs over the unit's lifetime
• Gentler heat reduces moisture loss and maintains food texture through service
• Stainless steel construction is robust and straightforward to clean down
• Electrical-only connection keeps installation simple for most counter setups

Installation is straightforward relative to steam alternatives. The unit requires a standard electrical supply and drop-in counter access sized to the unit's footprint. There's no plumbing run required and no drain to plan for, which makes it practical for counters where water supply is limited or inconvenient. It's worth confirming your counter cutout dimensions against the unit specifications before ordering.

The 200-HW/D6 is well suited to cafeterias, hotel servery counters, staff restaurants, and similar operations running a two-pan hot food display. It suits moderate-volume service rather than high-volume operations holding a large number of dishes simultaneously — for those sites, a larger-capacity unit may be more appropriate. Equally, for operations needing only a single pan position, a smaller model may be the better fit.

If you're unsure whether this unit suits your counter configuration or service volume, our team is happy to work through the options with you before you commit.

The Alto-Shaam 100-HW/D6 is a single-pan drop-in hot food well designed for countertop service lines and buffet stations. Unlike conventional steam wells, it uses Alto-Shaam's Halo Heat technology — a low-wattage, radiant heat system that surrounds the pan with gentle, consistent warmth rather than generating steam. The result is a dry hold environment that maintains food quality without the moisture damage, waterlogging, or crust loss that steam wells often cause.

In a busy service environment, consistency matters. Halo Heat holds food at a stable temperature across the full depth of the pan, which reduces the risk of hot spots or uneven holding that can affect food quality during extended service periods. There is no water to top up, no limescale build-up, and no risk of a dry boil — all common operational headaches with traditional steam wells.

From a practical standpoint, the unit offers a straightforward installation: electrical connection only, with no water supply, drainage, or plumbing required. This makes it considerably easier to position within an existing counter or servery than a comparable steam well, and ongoing service costs are lower as a result.

• No plumbing required — electrical hookup only simplifies installation and reduces running costs
• Dry heat holding preserves food texture and appearance better than steam
• No limescale or mineral build-up — removes a common maintenance burden
• Stainless steel construction stands up to heavy daily use in commercial environments
• Lifetime warranty on Halo Heat elements for the original purchaser

This unit holds a single full-size 1/1 GN pan and is well suited to smaller serveries, satellite stations, and front-of-house counters where one or two dishes need to be held at temperature during service. For operations holding a wider range of dishes simultaneously, or running higher-volume service, a multi-pan configuration would be worth considering.

If you are unsure whether a dry-heat well suits your specific holding requirements, or you are building out a countertop line and want guidance on layout, our team is happy to talk it through with you.

The Alto-Shaam 500-2DI is a two-drawer holding unit designed to keep prepared food at consistent serving temperature without the need for added water or steam. Each drawer operates independently, allowing different food types to be held at different temperatures simultaneously — a practical advantage during varied service periods where multiple dishes need to be ready at the pass at the same time.

At the core of the unit is Alto-Shaam's Halo Heat technology, which uses a low-wattage radiant cable rather than conventional heating elements or wet heat. This approach circulates gentle, even warmth throughout the drawer cavity, preserving food quality, texture, and moisture without the risk of overcooking or drying out. In a busy kitchen environment, that consistency across a full service period is where this type of unit earns its keep.

The independent controls on each drawer make this unit particularly well suited to kitchens running mixed menus — holding proteins in one drawer while maintaining sides or sauces in the other, without compromise to either. Practical benefits include:

• Individual temperature control per drawer for multi-product holding
• No added humidity means no condensation or sogging of food surfaces
• Stainless steel construction supports straightforward daily cleaning
• Compatible with 1/1 GN pans for easy integration with standard kitchen workflows
• Quiet, low-heat operation reduces ambient heat load in the kitchen

Installation is relatively straightforward — the unit is electrically powered and does not require a water or gas connection, which simplifies placement. At 52kg it is a substantial piece of equipment, so bench strength and positioning should be considered before installation. The footprint is compact enough for counter or under-pass placement in most commercial kitchen layouts.

The 500-2DI is well suited to restaurants, hotel kitchens, and contract catering operations where consistent food holding is a daily requirement. For higher-volume operations needing greater capacity, larger multi-drawer configurations are available in the Alto-Shaam range. Equally, for sites with minimal holding requirements, a single-drawer unit may be sufficient.

If you're unsure whether this model fits your service volume or kitchen layout, our team is happy to talk it through before you commit to a purchase.

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.

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.

The Alto-Shaam 1000-SK/SX is a self-contained electric smoker oven designed for commercial kitchens that want to produce smoked food consistently and at volume without the complexity of traditional wood-burning or charcoal smoking setups. It uses real wood chips to generate authentic smoke, while Alto-Shaam's Halo Heat technology — a low-intensity, radiant heat system — circulates gentle, even heat around the load. The result is a cook-and-hold environment that retains more moisture, reduces shrinkage, and produces consistent results from batch to batch.

In busy kitchen environments, consistency under pressure is what separates a reliable piece of kit from one that causes service problems. The 1000-SK/SX holds up to 54kg of product and accepts seven full sheet pans, which makes it capable of handling serious throughput — whether that's brisket, ribs, whole birds, salmon or charcuterie. Halo Heat's gentle cooking action means product held at temperature doesn't dry out or deteriorate quickly, so kitchens can prepare ahead of service with confidence rather than racing against quality decline.

The control system is deliberately straightforward: icon-based touch controls and a single knob let operators set temperature, smoke time, cook time and hold time without a steep learning curve. A single probe allows cooking by internal temperature rather than time alone, which supports more precise outcomes across varying batch sizes. Up to eight recipes can be stored, which helps maintain consistency across different shifts and operators.

• Eliminates the need for labour-intensive traditional smoking equipment
• Cook-and-hold capability reduces service pressure and food waste
• Programmable recipes support consistency across shifts
• Real wood chip smoking delivers authentic flavour without live fire
• Halo Heat reduces moisture loss, improving yield and food quality

As an electric unit, installation requirements are more straightforward than gas or live-fire alternatives, though at 113kg the oven requires careful positioning and adequate floor loading. The footprint is relatively compact given the capacity, but ventilation provisions should be considered given the smoke generation — most installations will require appropriate extraction. It is worth confirming your electrical supply can accommodate the load before specifying.

The 1000-SK/SX is well suited to restaurants, hotel kitchens, BBQ concepts, gastro-pubs and catering operations where smoked food features regularly on the menu. It's best suited to sites that need volume and repeatability rather than the occasional smoked dish. For lower-volume kitchens or those newer to smoking as a method, a smaller model may be more appropriate, while very high-output operations may want to consider multi-unit setups or a larger platform.

If you're weighing up whether this unit is the right fit for your menu, service volumes or kitchen layout, we're happy to talk it through before you commit.

The Alto-Shaam 750-SK/SX is a self-contained electric smoker oven designed for commercial kitchens that want to introduce or expand smoked menu items without the complexity and labour of traditional smoking methods. Using real wood chips, it infuses authentic smoke flavour into meat, fish, poultry, and other foods, while the built-in Halo Heat system maintains a gentle, consistent surround temperature throughout the cook cycle. The result is controlled, repeatable smoking that doesn't require a dedicated pitmaster or constant supervision.

In practice, the 750-SK/SX suits operations running modest volumes of smoked product — whether as a daily prep item, a weekend special, or a consistent feature of the menu. Halo Heat distributes warmth evenly rather than relying on direct radiant heat, which reduces moisture loss and helps maintain product yield across the cook. Recovery after loading is steady, and because it holds as well as cooks, it can be used to bridge the gap between production and service without quality degrading.

From an operational standpoint, this unit removes several of the barriers that put kitchens off smoking:

• Icon-based touch controls with a single dial — straightforward for any member of the kitchen team to operate
• Cook-by-time or single temperature probe — flexibility to suit different products and recipes
• Up to eight programmable recipe slots — consistent results across different shifts and operators
• Real wood chip smoking — authentic flavour without gas or external combustion equipment
• Cook and hold capability — reduces last-minute pressure during service

On installation, the 750-SK/SX is electrically powered and compact relative to its capacity, though at 102kg it will need appropriate handling on delivery and positioning. Kitchens should confirm adequate ventilation is in place, as smoke output will need to be managed — extraction or a suitable ventilation solution is an important consideration before installation. It accepts 1/1 GN full-size pans, making it straightforward to integrate with existing gastronorm kit.

This model is the smallest in the Alto-Shaam smoker oven range and is well suited to independent restaurants, gastro pubs, hotel kitchens, and catering operations producing smoked items a few times per week up to daily. If your volume requirements are higher, or smoking is central to your core menu at scale, it's worth considering whether a larger-capacity model would be a better fit for the workload.

If you're unsure whether this unit is the right size for what you're planning to produce, we're happy to talk through the volumes and help you make the right call before you commit.