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Alto-Shaam
Alto-Shaam 1200-TH/SX Simple Control Cook & Hold Oven 108kg
£20,053.00(£24,063.60 inc VAT)
Delivery Information
Price Match
The Alto-Shaam 1200-TH/SX is a dual-cavity cook and hold oven designed for high-volume commercial kitchens that need to cook large quantities of food to a consistent standard and hold them at serving temperature without loss of quality. It uses Alto-Shaam's proprietary Halo Heat technology — a low-temperature, fanless, waterless radiant heating system that surrounds food with gentle, even heat rather than forcing hot air across it. This approach is central to how the oven performs and is worth understanding before you commit to a purchase.
In practice, Halo Heat produces notably lower shrinkage on proteins compared with conventional forced-air ovens. Operators cooking large volumes of joints, poultry, or pork benefit from higher finished yields per batch, which has a direct effect on food cost over time. Because the two cavities operate independently, you can run different products or programmes simultaneously — useful in kitchens where different menu items need different cook profiles. The simple control interface uses icon-based touch controls and a single knob, with capacity for up to eight stored recipes, which keeps operation straightforward for kitchen teams without extensive training.
Practical operational advantages include:
- Independent dual-cavity control for running separate products simultaneously
- Low-temperature Halo Heat reduces moisture loss and improves yield on proteins
- Holds cooked food at consistent serving temperature without deterioration
- Simple icon-based interface with programmable recipe storage reduces operator error
- Cook-by-time or single probe options suit different production methods
The unit is a floor-standing model with a footprint that suits most larder or production kitchen areas, though at 204kg it will require appropriate handling and positioning on installation. Electrical supply requirements should be confirmed with your installer before delivery. There are no water or drain connections required, which simplifies installation considerably. It is not a ventilated oven in the conventional sense, so standard catering ventilation provisions apply — check with your kitchen designer if you are unsure.
The 1200-TH/SX is well suited to high-volume production operations: hotel banqueting kitchens, contract catering facilities, central production units, and large staff or institutional catering operations where consistent batch cooking and reliable holding are priorities. It is less suited to small or medium kitchens where the throughput does not justify the footprint or capital cost. For operations with lower volume requirements, a single-cavity model may be more appropriate; for sites with significantly greater output demands, higher-capacity options exist within the Alto-Shaam range.
If you are weighing up whether this model fits your production volumes or want to talk through how Halo Heat compares to your current setup, our team is happy to work through the specifics with you before you order.
Frequently asked questions
Is the 1200-TH/SX suitable for overnight or extended cook-and-hold cycles?
Yes — cook and hold ovens of this type are specifically designed for extended low-temperature cycles, including overnight cooking of large joints or roasts. The Halo Heat system maintains a stable, even temperature over long periods without the risk of the drying or surface hardening that forced-air ovens can cause. Many operators use them for overnight production ahead of lunchtime or banquet service.
What are the installation requirements for this oven?
The 1200-TH/SX is an electric oven with no gas, water, or drain connections required, which keeps installation relatively straightforward. You will need to confirm the electrical supply specification with a qualified installer before delivery. At 126kg, it requires careful positioning and appropriate floor loading should be checked, particularly in older buildings. Standard commercial kitchen ventilation provisions apply.
How does this compare to a conventional convection oven for high-volume roasting?
The key difference is the cooking method — Halo Heat uses radiant low-temperature heat rather than forced hot air, which typically results in less moisture loss and better finished yield on proteins. The trade-off is that cook times are generally longer, so this oven suits planned production and batch cooking rather than rapid à la carte output. For kitchens that need both high-speed cooking and holding capability, a combination of equipment types is worth considering.
Size and weight
- External width
- 573 mm
- Weight
- 204kg
- Dimensions
- 1795(H) x 573(W) x 845(D)mm
Capacity and performance
- Colour
- Silver
- Material
- Stainless Steel
Power and energy
- Power rating
- 5 kW
£20,053.00(£24,063.60 inc VAT)
£20,053.00(£24,063.60 inc VAT)
The Alto-Shaam 1200-TH/SX is a dual-cavity cook and hold oven designed for high-volume commercial kitchens that need to cook large quantities of food to a consistent standard and hold them at serving temperature without loss of quality. It uses Alto-Shaam's proprietary Halo Heat technology — a low-temperature, fanless, waterless radiant heating system that surrounds food with gentle, even heat rather than forcing hot air across it. This approach is central to how the oven performs and is worth understanding before you commit to a purchase.
In practice, Halo Heat produces notably lower shrinkage on proteins compared with conventional forced-air ovens. Operators cooking large volumes of joints, poultry, or pork benefit from higher finished yields per batch, which has a direct effect on food cost over time. Because the two cavities operate independently, you can run different products or programmes simultaneously — useful in kitchens where different menu items need different cook profiles. The simple control interface uses icon-based touch controls and a single knob, with capacity for up to eight stored recipes, which keeps operation straightforward for kitchen teams without extensive training.
Practical operational advantages include:
- Independent dual-cavity control for running separate products simultaneously
- Low-temperature Halo Heat reduces moisture loss and improves yield on proteins
- Holds cooked food at consistent serving temperature without deterioration
- Simple icon-based interface with programmable recipe storage reduces operator error
- Cook-by-time or single probe options suit different production methods
The unit is a floor-standing model with a footprint that suits most larder or production kitchen areas, though at 204kg it will require appropriate handling and positioning on installation. Electrical supply requirements should be confirmed with your installer before delivery. There are no water or drain connections required, which simplifies installation considerably. It is not a ventilated oven in the conventional sense, so standard catering ventilation provisions apply — check with your kitchen designer if you are unsure.
The 1200-TH/SX is well suited to high-volume production operations: hotel banqueting kitchens, contract catering facilities, central production units, and large staff or institutional catering operations where consistent batch cooking and reliable holding are priorities. It is less suited to small or medium kitchens where the throughput does not justify the footprint or capital cost. For operations with lower volume requirements, a single-cavity model may be more appropriate; for sites with significantly greater output demands, higher-capacity options exist within the Alto-Shaam range.
If you are weighing up whether this model fits your production volumes or want to talk through how Halo Heat compares to your current setup, our team is happy to work through the specifics with you before you order.
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