Alto-Shaam 1750-TH Halo Heat Specialty Ovens - 1750-TH
Double cavity • Low-temperature cooking • Ventless & waterless
Give every roast, rib, and brisket the slow-cooked perfection diners crave—without tying up hood space or labor. The Alto-Shaam 1750-TH uses patented Halo Heat® radiant technology to surround food with gentle, even warmth, delivering higher yields, juicier texture, and extended hold times while cutting energy and operating costs.
Features
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Halo Heat® technology cooks without harsh elements, fans, or added humidity—no moisture loss, no flavor loss.
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Cook & Hold automation shifts from cook mode to hold mode by time or by probe for hands-off, overnight production.
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Simple or Deluxe controls: programmable recipes on both; Deluxe adds touchscreen, HACCP data logging, SureTemp™ recovery, and ChefLinc™ cloud connectivity.
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Ventless, waterless design is EPA 202-certified—place it anywhere, no hood or plumbing required.
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EcoSmart® efficiency lowers utility costs while boosting yield and minimizing food waste.
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Built to last: heavy-duty stainless steel cabinet, lifetime-warrantied Halo Heat elements, and smooth-rolling 3-½" casters (2 rigid, 2 locking).
Standard Equipment
- Two independent cavities (cook or hold each product separately)
- (6) Stainless-steel wire shelves (3 per cavity)
- (2) Exterior drip trays with removable pans
- (2) Stainless side racks with 10 pan positions on 1-⅜" centers
- Single-point straight probe (removable)
- USB port for fast recipe upload/download
Specifications
| Cavities |
2 (independent) |
| Pan capacity / cavity |
10 full-size 12" × 20" × 2-½" pans
20 half-size 10" × 12" × 2-½" pans |
| Maximum load / cavity |
100 lb (45 kg) or 75 qt (71 L) |
| Cooking temperature |
200 – 325 °F (94 – 163 °C) |
| Holding temperature |
85 – 205 °F (29 – 96 °C) |
| Electrical (1 Ø) |
208–240 V • 29–35 A • 6.3–8.3 kW (dedicated circuit required) |
| Exterior (H × W × D) |
57" × 33-⅝" × 29-¾" (1448 × 853 × 756 mm) on 3-½" casters |
| Interior (H × W × D) per cavity |
20-1⁄16" × 22" × 26-½" (510 × 559 × 673 mm) |
| Net weight |
440 lb (200 kg) |
| Clearances |
2" sides & top • 3" rear |
What our Experts Think
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High-Capacity Cook & Hold – Designed for large-volume roasting, braising, and holding applications.
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Halo Heat® Technology – Provides gentle, even heating to preserve moisture, flavor, and food quality.
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Overnight Cooking Efficiency – Frees up staff time by allowing unattended cooking cycles.
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Durable Stainless Steel Build – Engineered for long-lasting performance in demanding commercial kitchens.
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Cost-Saving Operation – Minimizes shrinkage, improves yield, and reduces energy and labor costs.
Q&A
Q: What is the Alto-Shaam 1750-TH?
A: It’s a Halo Heat cook-and-hold oven designed for roasting, slow cooking, rethermalizing, and holding food at serving temperatures.
Q: How does it preserve food quality?
A: Uses Halo Heat technology to deliver gentle, even cooking that retains flavor, moisture, and texture.
Q: What functions does it offer?
A: Capable of cooking, holding, rethermalizing, and overnight roasting with precise temperature control.
Q: Is it suitable for high-volume kitchens?
A: Yes, it’s built for restaurants, hotels, banquet halls, and catering operations with demanding production needs.
Q: How is it different from traditional ovens?
A: It reduces shrinkage, improves yields, and eliminates the need for fans or added humidity.
Maintenance Tips
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Clean the interior, pans, and shelves after each use with warm water and mild detergent.
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Sanitize food-contact areas regularly for proper food safety.
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Inspect door gaskets and hinges frequently; replace if worn to maintain heat efficiency.
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Wipe exterior panels and control surfaces to prevent grease and dirt buildup.
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Avoid harsh or abrasive cleaners that may scratch stainless steel.
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Check electrical and heating components during routine maintenance.
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Schedule professional servicing as recommended to maximize oven lifespan and performance.
