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Sold Alto-Shaam 750-TH/III Halo Heat Slow Cook & Hold 100lb Oven Digital Control - West Sussex
Description
Alto-Shaam 750-TH/III Halo Heat Slow Cook & Hold 100lb Oven Digital Control.Alto-Shaam cook and hold ovens are built to unwavering standards utilizing an electric thermal cable wrapped around the entire cooking and holding chamber. This element creates a gentle blanket or halo of radiant heat surrounding food with a uniform temperature and no air movement inside the oven cavity. This patented method of low temperature cooking, called Halo Heat preserves the natural product moisture. This eliminates the use of drying fans inside the oven for heat distribution and humidity pans to compensate for the drying effects of fans. Alto-Shaam low temperature cook and hold ovens require no outside venting or oven hoods, a major cost factor in any kitchen. With only one-third to one-half the energy consumption of a standard convection or deck oven, labor-saving set-and-forget controls, you'll see a return on your investment within a very short time.
This item has many features and benefits including :
100 LB Maximum capacity
HALO HEAT . . . a controlled, uniform heat source that gently cooks, holds, and surrounds food for better appearance, taste, and longer holding life.
Cooks, roasts, reheats frozen convenience foods and holds in the same cabinet.
Provides uniform and consistent cooking, day after day, while creating even work loads.
Close temperature tolerances maintained throughout the cooking and holding function to provide the longest possible holding life.
No oven hoods or outside venting required (most areas).
No fire extinguisher system required.
Clear, easy-to-read LED display indicates cook time remaining, or the full range of programmed operating parameters.
Cooks by time or by probe, sensing internal product temperature. Oven will switch automatically from cook mode to hold mode once the set parameters have been reached.
When cooking by probe, the oven will keep a record of the highest and lowest temperatures observed by the food probe.
Fail-safe feature "remembers" the operational mode in the event of a power failure. Once power is restored, the oven will continue cooking or holding where it left off.
Microprocessor control includes a built-in lock out feature and four adjustable parameters:
- COOKING SET-POINT. . . . . . . . . . . . 200°F - 325°F (93°C - 162°C)
- PROBE SET-POINT . . . . . . . . . . . . . . 50°F - 195°F (10°C - 91°C)
- COOKING TIME (HOURS:MINUTES) . . . 00:00 - 24:00
- HOLDING SET-POINT . . . . . . . . . . . . 60°F - 205°F (15°C - 96°C)
Eight programmable menu buttons allow the operator to store favorite recipes (cook/hold/time/probe set-points) into memory. Reduces operational requirements to simply loading the oven, pushing the power button, preset menu button and start.
Oven includes our patented SureTempTM heat recovery system. SureTempTM reacts immediately to compensate for any loss of heat whenever the door is opened. If the door has been left open for more than three minutes, the control will beep as a reminder.
Also featured is a software option to interface with a Windows® based PC for HACCP documentation and computer control kitchen management capability.
Single compartment oven with 20 gauge stainless steel exterior and door with magnetic door latch. Oven includes an exterior, front mounted stainless steel drip tray.
Electronic control consists of a 4 digit L.E.D. display, ON/OFF key; cook temperature key with an adjustable cook range from 200°F to 325°F (93°C to 162°C);
time control key with set-points from one minute through 24 hours; probe control key with adjustable set-points between 50°F and 195°F (10°C to 91°C); and hold temperature key with an adjustable hold range from 60°F to 205°F (15°C to 96°C).
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