H
ALO Heat preserves natural product
moisture which prevents liquids from
dripping into the bottom of the pan or
evaporating into the atmosphere due to high
heat and air movement. Significant moisture
reduction relates to longer holding life and
extra servings from each item prepared. The
taste of meat cooked in a Halo Heat oven is
real — no steam or water vapor to leach-out
the flavor — no hot spots or air circulation
fans to contribute to moisture loss.
Halo Heat’s consistent low temperature
cooking produces an atmosphere which
activates the natural enzymes present in the
meat and tenderizes as it cooks. When the
oven converts to a holding temperature, the
meat continues to tenderize. The longer the
product remains in the holding cycle the
more tender it becomes — yet it still retains
full flavor and high moisture content.
O
VER the years, the cook and hold oven
has become a kitchen essential. It has also
become known as the prime rib oven. We
can’t argue that it does an outstanding job
cooking prime rib, but, did you know it also
performs equally well with a wide variety of
meat and poultry items, both large and
small? Turkey breast running with juices
when sliced; corned beef you can cut with or
against the grain; barbecue ribs with meat so
tender it nearly falls off the bone — and
that's just a very small sample of what can be
achieved with superb results.
An Alto-Shaam cook and hold oven is likely
the only piece of equipment in the kitchen to
pay for itself within a very short time period.
The oven offers a return on investment with
significant reduction of meat shrinkage,
reduction of labor with set-and-forget
controls, and reduction of energy costs with
the gentle cooking capabilities of Halo Heat.
Six 20lb Prime Ribs
Eight 12lb Turkey Breasts
Eight 10lb Hams
750-TH Oven Series
Single Compartment
Manual + Electronic
Two 20lb Prime Ribs
One 25lb Whole Turkey
Four 10lb Hams
500-TH Oven Series
Single Compartment
Manual + Electronic
Underwriters Laboratories has just proven what we've
known all along. An Alto-Shaam cook & hold oven doesn't
require valuable space under that expensive hood and
doesn't need to be vented to the outside. Grease laden
vapors emitted by an Alto-Shaam oven are by far less than
U.L.'s established standard of 5 milligrams per cubic meter.
After a continuous 8 hours of cooking multiple full loads
of chicken in each compartment of the double oven, the
Alto-Shaam cook & hold emissions sampling resulted in
a total of 0.55 milligrams per cubic meter with absolutely
no visible smoke.
ACTUAL U.L. TESTING RESULTS ARE AVAILABLE UPON REQUEST.
L
OW EMISSIONS
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