Alto-Shaam

The Alto-Shaam CMC-H2H DX is a countertop multi-cook oven that houses two fully independent cooking chambers in a single unit. Each chamber operates separately, allowing different cooking modes (steaming, air frying, baking, grilling, and combination cooking) to run simultaneously without any flavour transfer between cavities. The oven uses Alto-Shaam's Structured Air Technology, which delivers precisely directed airflow within each chamber to achieve consistent results across the full cook load.

In a busy commercial kitchen, the ability to run two distinct cooking programmes at the same time without committing two separate pieces of equipment is a genuine operational advantage. The independent chambers mean a kitchen can steam vegetables in one cavity while grilling protein in the other, maintaining throughput during peak service without the coordination challenges that come from managing separate appliances. The self-cleaning function reduces end-of-day labour, and the ventless design removes the need for a traditional extraction canopy directly above the unit, which opens up installation options that would otherwise be ruled out.

Key operational advantages include:

• Two independent chambers eliminate flavour transfer between concurrent cook cycles
• Ventless design allows flexible placement without a dedicated canopy
• Self-cleaning function reduces manual cleaning time between shifts
• Structured Air Technology supports even cooking across both GN tray positions
• Multi-mode capability reduces the need for separate specialist appliances

The CMC-H2H DX runs on a three-phase supply, so the electrical infrastructure needs to be confirmed before installation. At 138kg it is a substantial piece of equipment for a countertop unit, and the surface it sits on (whether a fabricated stand, pass, or prep bench) should be specified to take that load safely. The unit accepts up to two GN 1/1 or two GN 2/3 trays per chamber, which makes it well suited to kitchens producing in controlled batches rather than high-volume continuous throughput.

This oven suits restaurants, hotel kitchens, contract catering operations, and central production units where menu variety demands flexible cooking modes within a compact footprint. It is particularly useful where space is limited and the kitchen needs to consolidate functions without sacrificing output quality. For sites running very high volume across many covers, a larger-capacity unit with additional shelving may be worth considering.

If you are weighing up whether the two-chamber configuration suits your service model, or you want to talk through the electrical and installation requirements before committing, we are happy to work through the details with you.

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 750-S is a heated holding cabinet designed to maintain cooked food at safe, consistent serving temperatures for extended periods without overcooking, drying out, or degrading food quality. It is built around Alto-Shaam's proprietary Halo Heat technology, which uses a low-wattage, radiant heat cable wrapped around the interior cavity rather than a conventional forced-air or element-based system. The result is a uniform, gentle heat environment that holds food in stable condition for several hours after cooking is complete.

In busy kitchen environments, the ability to hold food reliably over service periods has a direct impact on both food cost and consistency of output. The 750-S is well suited to operations where batch cooking ahead of service is part of the workflow — roasted and braised meats, poultry, and portioned hot food all respond well to Halo Heat holding. Unlike blast-and-hold or convection-based systems, there is no airflow to accelerate moisture loss, which means portion yield holds up over a longer window. Operators running split services or extended banqueting often find this particularly useful.

Key practical advantages for kitchen teams include:

• Gentle holding reduces shrinkage and moisture loss compared to conventional heated holding
• Digital thermostat allows precise temperature monitoring for food safety compliance
• Simple interior design — shelves remove easily for routine cleaning
• Consistent temperature throughout the cavity reduces the need for rotation or monitoring
• Batch cooking ahead of service reduces labour pressure at peak times

The 750-S is a freestanding stainless steel unit requiring a standard electrical connection. At 71kg, it is a substantial piece of equipment and its footprint should be confirmed against available floor or counter space before ordering. It is not a regeneration unit and is not designed to bring cold food back to temperature — it is a holding tool, used after cooking is complete.

This cabinet is well suited to mid-sized catering operations: restaurants, hotels, contract caterers, and event venues where holding capacity across a full service is a regular requirement. For very high-volume sites needing greater capacity, larger-format holding cabinets are available in the range. For smaller operations with limited holding needs, a lower-capacity unit may be a more proportionate fit.

If you are unsure whether the 750-S matches your service volumes or workflow, our team is happy to talk it through before you commit.

The Alto-Shaam 300-TH/SX is a low-temperature cook and hold oven designed for commercial kitchens where consistency, yield, and simplicity of operation are priorities. It uses Alto-Shaam's Halo Heat technology — a fanless, waterless radiant heat system that surrounds food with gentle, even warmth rather than circulating hot air. This approach reduces moisture loss during cooking and holding, which typically means better yields and product quality compared with conventional forced-air methods.

In service, the oven earns its place through reliability rather than speed. It is not a high-throughput blast oven — it is built for slow, controlled cooking of proteins and bulk items overnight or during quiet periods, then holding them at precise serving temperature through a busy lunch or dinner service. Operators running roasts, pulled meats, whole joints, or large poultry portions will find it well suited to the task. Recovery after door openings is stable, and the holding performance means food can sit without deteriorating in texture or moisture for extended periods.

From an operational standpoint, the practical advantages include:

• Fanless operation reduces noise on the pass and eliminates the drying effect of circulated air
• Icon-based touch controls and a single temperature knob keep training time minimal
• Cook by time or probe, with up to eight programmable recipes stored on-board
• Consistent yields help reduce food cost over time, particularly on high-value proteins
• Stainless steel construction supports straightforward daily cleaning routines

Installation requirements are relatively straightforward compared with combi ovens — there is no steam generation, so no water connection or drain is needed. Electrical requirements should be confirmed with your supplier before ordering, and the unit's 97kg weight means positioning should be planned carefully, particularly if counter or shelf mounting is being considered. The 300-TH/SX accepts up to three 1/1 GN pans (100mm deep), making it the entry point in the Alto-Shaam cook and hold range. For kitchens with higher volume demands or larger batch requirements, heavier-duty models in the range offer greater capacity.

This model is well suited to smaller restaurants, hotel kitchens, pub operations, and contract catering sites where a reliable overnight cook and hold capability is needed without the complexity or footprint of a full combi oven. It is equally useful as a supplementary unit in larger kitchens looking to free up combi capacity during peak service.

If you are unsure whether the 300-TH/SX is the right fit for your volume and menu, our team is happy to talk through your requirements before you commit.

The Alto-Shaam AR-7H/DP is a double pane rotisserie holding cabinet designed to sit alongside a rotisserie oven and keep cooked product at safe, consistent serving temperatures for extended periods. Rather than using forced air or conventional heating elements, it relies on Alto-Shaam's Halo Heat technology — a low-wattage radiant heat system that surrounds the product with gentle, even warmth rather than circulating hot air. The practical result is that rotisserie chickens and similar products hold their moisture, colour, and texture far longer than they would in a conventional hot holding unit.

In a busy retail or foodservice environment, the ability to hold product well is as operationally important as the cook itself. A rotisserie that produces excellent results but requires immediate service puts pressure on front-of-house timing. This cabinet removes that constraint, allowing operators to cook in batches and hold confidently without the product deteriorating before it reaches the customer. The double pane glazing helps maintain internal temperature stability while giving clear visibility of the product on display — relevant for counter-based retail operations where presentation influences purchase decisions.

From a practical standpoint, the unit runs on a single phase supply, which simplifies installation in most UK commercial and retail settings. It is a substantial piece of equipment — operators should account for floor loading, adequate clearance, and a stable, level surface during installation planning.

• Holds rotisserie product at serving temperature without overcooking or moisture loss
• Double pane glazing supports both temperature retention and front-of-counter display
• Single phase power suits most standard UK commercial electrical installations
• Designed to operate alongside the Alto-Shaam rotisserie oven as a matched system
• Suitable for extended holding periods during busy service windows

This cabinet is well suited to high-street rotisserie retailers, supermarket counters, food-to-go operations, and any site where cooked rotisserie product needs to be held and displayed before service. For operations running higher volumes or requiring greater holding capacity, it is worth discussing whether a larger format solution would be more appropriate for your throughput.

If you are putting together a rotisserie system or are unsure whether this cabinet suits your service model, our team is happy to talk through the detail before you commit.

The Alto-Shaam Converge CMC-H3H is a three-shelf multi-cook oven that combines Structured Air Technology with combi cooking capability across three fully independent oven chambers housed within a single unit. Each chamber operates independently, meaning operators can steam in one and air fry, bake, or grill in another simultaneously, without any transfer of flavour or moisture between loads. This is a notably different proposition from a standard combi oven, and it is worth understanding the distinction before specifying it.

In a busy kitchen, the ability to run separate cooking programmes concurrently without cross-contamination of flavours has real operational value. Production throughput increases without adding a second oven or a second operator. The Structured Air Technology delivers precise, consistent airflow within each chamber, which supports even cooking results across the full shelf capacity, useful when output consistency matters during a heavy service.

Practically, this oven offers several advantages worth noting:

• Simultaneous multi-mode cooking without flavour transfer between chambers
• Ventless design removes the need for a conventional extraction canopy above the unit
• Self-cleaning function reduces the labour burden on kitchen staff after service
• Structured Air Technology supports consistent results across all shelf positions
• Compact footprint relative to running three separate ovens

The ventless operation is a meaningful practical consideration. It broadens where the unit can be positioned within a kitchen without requiring dedicated canopy extraction, though local environmental health requirements should always be verified before installation. The unit runs on three-phase power, so electrical supply suitability needs confirming at the site before ordering. At 179kg, floor loading and access for delivery should be assessed early in the planning process.

The CMC-H3H is well suited to mid-sized operations: hotel kitchens, contract catering sites, busy restaurant kitchens, and similar environments where production diversity and throughput matter and space is a consideration. It is less suited to very high-volume central production where significantly larger capacity would be required. For operations producing at greater scale, a higher-capacity model in the Converge range may be worth exploring.

If you are weighing this against other oven types or want to talk through whether the Converge technology fits your specific menu and service pattern, our team is happy to work through the detail with you.

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 300-S is a countertop food holding cabinet designed to keep prepared dishes at safe serving temperatures for extended periods without degrading quality. It uses Alto-Shaam's proprietary Halo Heat technology — a low-wattage radiant heat system built into the cabinet walls — to create a gentle, uniform heat environment around the food rather than relying on a fan or element blasting hot air. The result is consistent temperature throughout the cabinet without the moisture loss, surface drying, or overcooking that conventional hot-holding equipment can cause.

In a working kitchen, the practical value of this becomes clear during service. Dishes prepared in advance can be held for several hours without the deterioration that typically forces kitchens to cook in smaller, more frequent batches. Proteins retain more of their weight and texture, and presentation quality holds up closer to service time. The cabinet accommodates three full 1/1 GN pans at 65mm depth, making it a practical option for operations running a moderate number of covers or holding a limited number of menu items simultaneously.

Key operational advantages include:

• Consistent temperature throughout the cabinet, reducing hot and cold spots
• Reduced food shrinkage and moisture loss compared to fan-assisted holding
• Digital thermostat display for accurate temperature monitoring and food safety compliance
• Simple shelf removal for straightforward daily cleaning
• Compact footprint suitable for counter or pass placement

The 300-S runs on standard single-phase power and is a self-contained unit with no water connection or ventilation requirements, which keeps installation straightforward. At 29kg it is manageable to position but substantial enough to sit securely on a counter or a dedicated stand. The stainless steel construction is well suited to commercial kitchen environments.

This unit is well suited to cafés, pub kitchens, contract catering operations, and smaller restaurant kitchens where consistent hot-holding across a handful of dishes is a priority. For sites running significantly higher volumes or needing to hold a broader range of GN configurations simultaneously, it is worth considering a larger-capacity model from the Alto-Shaam holding range.

If you are unsure whether this capacity suits your service style or covers, we are happy to talk through the options 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 VECTOR VMC-H3H DX is a countertop multi-cook oven that divides its interior into three fully independent cooking chambers, each with its own temperature, fan speed, and time settings. Unlike a combi oven or a standard convection oven, it allows operators to cook entirely different menu items simultaneously without flavour transfer or cross-contamination between chambers. The Deluxe control version adds a touchscreen interface with image-based recipe programming, unlimited recipe steps, work instructions, HACCP data logging, and Wi-Fi connectivity for remote menu management.

In a working kitchen, the practical consequence of independent chambers is significant. A single unit can run protein in one chamber, vegetables in another, and a baked item in a third, all at different temperatures and for different durations, without any item being held back by the others. During a busy service this removes a common bottleneck, particularly in kitchens where oven space is constrained. Recovery between loads is consistent, and the ventless operation means the unit does not require a fixed extraction canopy, which gives more flexibility over positioning.

Key operational advantages include:

• Three independent chambers allow simultaneous cooking of different menu items at different temperatures
• Ventless operation removes the need for a dedicated extraction canopy
• Image-based recipe controls and unlimited recipe steps support consistent output across kitchen teams
• Wi-Fi connectivity allows menus and settings to be managed centrally across multiple sites
• HACCP data logging supports food safety compliance without additional record-keeping

Installation is straightforward relative to the output the unit delivers. It is a three-phase appliance, so a suitable three-phase supply must be confirmed before ordering. Being a countertop unit, it requires a stable, heat-rated surface and adequate clearance to the rear and sides for airflow. The stainless steel construction is suited to standard commercial kitchen cleaning regimes. It does not require a water connection or drain.

This model is well suited to cafés, hotel kitchens, casual dining restaurants, and contract catering operations where menu variety is high but floor space is limited. It works particularly well in dark kitchens and theatre-style or open kitchen environments where clean, ventless operation is a practical requirement. For very high-volume operations running sustained output across multiple sittings, a four-shelf VECTOR model may be worth considering to increase throughput without adding footprint.

If you are weighing up whether this unit suits your service volume and existing kitchen setup, the team is happy to talk it through before you commit to an order.

The Alto-Shaam 1000-S is a full-size holding cabinet designed to keep prepared food at safe, consistent serving temperatures for extended periods without continuing to cook it. It uses Alto-Shaam's proprietary Halo Heat technology — a low-wattage, radiant heat system that surrounds food with gentle, uniform warmth rather than relying on fan-driven hot air or steam. The result is food that stays at temperature without the surface drying, shrinkage, or overcooking that conventional holding methods can cause.

In a busy commercial kitchen, the practical value of reliable holding is significant. Operators can prepare food well ahead of service, hold it safely, and maintain quality across the entire service period without relying on last-minute batching or risking inconsistent output during peak demand. The cabinet is well suited to high-throughput situations where the gap between production and service can stretch to several hours — events catering, banqueting, school meal services, and high-volume restaurant kitchens being typical environments.

From an operational standpoint, the 1000-S offers a number of day-to-day advantages:

• Extended holding without quality loss reduces food waste and the cost of overcooking
• Digital thermostat with electronic temperature display supports accurate food safety monitoring
• Shelf-removal design simplifies daily cleaning and end-of-service wipe-down
• Consistent hold temperatures reduce reliance on chefs for last-minute re-firing
• Frees up oven and cooking capacity during service by removing the need to hold food in active equipment

Installation is relatively straightforward. The cabinet is a self-contained electric unit requiring a suitable power supply — confirm your available supply against the unit's requirements before ordering. At 79kg, it is a substantial piece of equipment and will need adequate floor space and clear access. The stainless steel construction is appropriate for commercial kitchen environments and should be considered a fixed or semi-fixed installation rather than something moved regularly.

The 1000-S is well suited to mid-to-high volume operations with a consistent need to hold large batches of cooked food across a service period. It is not designed for short-hold or display purposes. Smaller operations with lower throughput may find a compact holding unit sufficient, while very large central production kitchens running multiple service lines may benefit from a higher-capacity configuration.

If you are unsure whether this model fits your service volumes or kitchen setup, we are happy to talk it through before you commit.

The Alto-Shaam 500-S is a countertop or standalone holding cabinet designed to keep prepared food at a safe, consistent serving temperature for extended periods. Built in stainless steel, it is a compact and practical unit suited to kitchens that need reliable food holding without the risk of overcooking or moisture loss during service.

The cabinet uses Alto-Shaam's proprietary Halo Heat technology, which works by generating a gentle, uniform heat that surrounds the food rather than blasting it with a fan or element. In practice, this means proteins retain moisture and shrinkage is noticeably reduced compared with conventional holding methods. Kitchens running a busy carvery, banqueting service, or high-volume hot counter will recognise the difference — food held for two hours still presents well, which is not always the case with alternatives.

From an operational standpoint, the key advantages are straightforward:

• Food can be prepared well ahead of service and held safely without deteriorating
• Reduced shrinkage and moisture loss helps control portioning costs and reduces waste
• The digital thermostat allows precise temperature monitoring without guesswork
• Shelves are removable, making cleaning between services quick and straightforward
• Consistent hold temperatures support HACCP compliance and food safety records

The 500-S is an electrically powered unit, so installation is straightforward — no gas or water connection is required. At 50kg it is manageable to position, though its footprint and door clearance should be considered in tighter back-of-house spaces before purchasing. It accepts up to six 1/1 GN pans at 65mm depth, which makes it well suited to operations running a standard GN-based workflow.

This cabinet is a practical choice for cafeterias, hotel kitchens, contract caterers, and busy pub kitchens where consistent food quality across a service period matters. It is best suited to mid-volume operations. For larger banqueting kitchens or sites requiring significantly greater holding capacity, a larger model would be worth considering instead.

If you are weighing up whether this cabinet fits your service volume and kitchen layout, the team is happy to talk it through with you before you commit.

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 84kg 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.