Alto-Shaam 1750-TH/SX Simple Control 90kg Cook & Hold Oven

The Alto-Shaam 1750-TH/SX is a large-capacity, low-temperature cook and hold oven designed for commercial kitchens that need to produce and hold substantial volumes of cooked food reliably throughout a service period. It houses two independent cooking compartments within a single footprint, each operating separately so operators can run different products, temperatures, or holding programmes simultaneously. Control is kept deliberately straightforward: an icon-based touch interface combined with a single knob handles temperature setting, cook time, and hold time, with capacity to store up to eight programmable recipes. Cooking can be managed by time or via a single temperature probe, making it accessible to kitchen teams without extensive training.

At the core of the oven is Alto-Shaam's Halo Heat technology — a fanless, waterless gentle radiant heat system that surrounds food evenly without forced air circulation. In practice this means less moisture loss during the cooking process, better yield from expensive proteins, and food that holds its quality over extended periods rather than drying out or degrading. For operations cooking large joints, whole birds, or batch quantities of portioned proteins ahead of service, this translates directly into more consistent plate output and reduced waste across a shift.

From an operational standpoint, the dual-cavity configuration is one of the more useful aspects of this unit. Key practical advantages include:

• Independent compartment control allows different products to cook or hold simultaneously
• Halo Heat technology reduces shrinkage and moisture loss for better yield
• Up to eight stored recipes support consistent, repeatable production across shifts
• Fanless design means no forced-air cross-contamination between compartments
• Simple icon-based controls reduce training time and operator error

Installation considerations are worth reviewing carefully at this scale. At 158kg the unit requires a firm, level surface capable of bearing the load, and delivery and positioning will typically need more than one person. The footprint is substantial at just over a metre deep, so space planning matters, particularly in kitchens with tight service corridors or restricted back-of-house areas. Electrical connection requirements should be confirmed with your installation contractor before ordering, and as with any cook and hold equipment, ventilation in the surrounding area should be assessed.

This oven is well suited to high-volume operations: hotel banqueting, large contract catering facilities, central production kitchens, and busy pub or restaurant groups running significant covers. It is particularly valuable where overnight or extended cook cycles are part of the production model. For kitchens with lower throughput demands, smaller single-cavity models in the range may be a more proportionate fit; equally, operations with exceptionally high volumes or more complex multi-zone cooking needs may want to explore alternatives before committing.

If you are weighing up whether this unit is the right scale for your operation, or have questions about installation requirements specific to your site, the team is happy to talk it through before you make a decision.