Alto Shaam 1750-TH 25 Inch Electric Cook and Hold Oven Low-temperature with Dual Chambers

The Alto Shaam 1750-TH Halo Heat® Cook & Hold Oven is a commercial-grade electric low-temperature solution designed for professional foodservice operations. Featuring a dual-chamber configuration, each capable of holding approximately 120 pounds, it accommodates (10) 12" x 20" x 2-1/2" full-size pans. Its advanced Halo Heat® technology ensures uniform, energy-efficient temperature control, making it ideal for holding, slow roasting, and gentle cooking processes in high-volume kitchens. Constructed with all stainless steel exterior and interior finishes, it offers durability and ease of maintenance, with precise temperature regulation up to specified safe limits. The 1750-TH supports programmable recipes and probe cooking, perfect for consistent product quality and workflow integration in commercial environments.

Top Alto Shaam 1750-TH Features

The Alto Shaam 1750-TH Halo Heat® Cook & Hold Oven is designed for medium-volume foodservice settings requiring reliable low-temperature processing. Its double chamber design maximizes capacity and efficiency for holding and slow cooking, equipped with stainless steel wire shelves and exterior drip trays for straightforward cleaning and maintenance. The unit’s programmable controls facilitate precise recipe management, while its durable stainless steel construction ensures longevity under demanding use. Ideal for restaurant kitchens and institutional facilities, it supports workflow automation and temperature consistency for high-quality food preparation.

• Dual-chamber capacity: Supports 120 lb. per chamber for high-volume batching
• Stainless steel construction: Ensures durability and corrosion resistance
• Programmable recipes: Enables precise multi-step cooking and holding cycles
• Probe cooking and holding: Maintains consistent internal temperatures
• Energy-efficient Halo Heat® technology: Provides uniform heat distribution with minimal energy use

Suitable for large-scale catering, central kitchen, or institutional foodservice facilities requiring dependable low-temperature processing.

1750-TH Technical Specs

The Alto Shaam 1750-TH operates on a standard electrical supply with specifications tailored for commercial kitchen integration. It features a water-cooled or air-cooled cooling method based on installation needs, with voltage requirements aligning with typical 208-240V, 60Hz, 3-phase configurations, drawing approximately 30 amps at a wattage of around 7,200 watts. Constructed with a fully stainless steel exterior and interior, it offers a robust 57" height, 25.69" width, and 33.63" depth footprint, weighing 530 lbs for stable installation. Its safe operating temperature range supports precise low-temperature cooking and holding, with maximum temperatures set to ensure product safety and quality. The unit includes stainless steel wire shelves, exterior drip trays, and programmable controls, designed for ease of cleaning and maintenance. It features CE, cULus, UL EPH, and IPX4 compliance, indicating suitability for demanding commercial kitchens.

• Electrical Requirements: 208-240V, 60Hz, 3-phase, approx. 30 amps, 7,200W
• Cooling Method: Air-cooled or water-cooled for installation flexibility
• Production Capacity: 120 lb. per chamber for continuous holding
• Construction & Finish: Heavy-duty stainless steel exterior and interior
• Dimensions & Weight: 57" H x 25.69" W x 33.63" D; 530 lbs
• Temperature Range: Safe low-temperature operation with precise digital control
• Safety & Certification: CE, UL, cULus, UL EPH Classified, IPX4
• Included Accessories: (6) stainless steel wire shelves, exterior drip trays with removable pan
• Cleaning & Maintenance: Easy disassembly for sanitation, stainless steel surface finish

• Electrical Compatibility: Requires 208-240V power, suitable for standard commercial outlets
• Drainage & Ventilation: Proper airflow clearance of at least 2 inches recommended
• Space Requirements: Must be installed with adequate clearance for maintenance and ventilation
• Workflow Integration: Fits into existing kitchen layouts with its durable, stackable design
• Maintenance Access: Removable drip trays and adjustable shelves ease cleaning routines

What is a commercial cook and hold oven?

A commercial cook and hold oven is a professional kitchen appliance designed for slow, temperature-controlled cooking and food holding. It maintains precise low temperatures over extended periods to ensure uniform results and food safety. The Alto Shaam 1750-TH Halo Heat® Cook & Hold Oven is a dual-chamber model featuring programmable controls, stainless steel construction, and large capacity for high-volume foodservice applications such as restaurants, catering, and institutional kitchens. Its design supports consistent product quality and efficient workflow, making it suitable for preparing, holding, and serving prepared dishes with minimal moisture loss and energy consumption.

Top Commercial Cook & Hold Ovens for Foodservice Operations

Designed for moderate throughput in professional kitchens, the Alto Shaam 1750-TH combines durable construction and precise low-temperature control, ideal for restaurant, catering, and institutional food prep settings. Its stacked design optimizes capacity, and features like programmable recipes streamline workflow. The model's robust stainless steel build ensures long-lasting performance for continuous use in busy commercial kitchens.

• Operation type — suitable for medium-volume restaurant kitchens
• Kitchen type — ideal for compact, high-capacity foodservice spaces
• Foodservice category — suitable for retail, catering, and institutional use
• Workload qualifier — supports moderate throughput of prepared foods
• Use case — maintains quality and temperature for ready-to-serve meals

Why Choose Alto Shaam 1750-TH Halo Heat® Cook & Hold Oven

The Alto Shaam 1750-TH differentiates itself with its heavy-duty stainless steel construction, dual-chamber capacity, and precise temperature control leveraging Halo Heat® technology. Its programmable features and probe integration ensure consistent results, while its energy efficiency and ease of maintenance enhance operational workflow. This model’s stackable design maximizes capacity within a compact footprint compared to similar commercial ovens, supporting high standards of food safety and process reliability in professional environments.

• Self-contained design reduces setup complexity compared to vented units
• Heavy-gauge stainless steel offers superior durability and sanitation
• Dual chambers provide increased throughput and flexibility
• Programmable recipes simplify complex cooking workflows
• Stackable configuration optimizes kitchen space efficiency