Alto-Shaam Quick Ship Specialty Ovens - 1200-TH/SX-QS
Model 109128 • Halo Heat low-temperature, ventless operation
Get the industry’s original Cook & Hold oven delivered fast. In-stock through Alto-Shaam’s Quick Ship program, the 1200-TH gives you two independent 120 lb cavities of gentle Halo Heat cooking power—no water, no hood, and minimal labor required.
Features
- Halo Heat technology surrounds food with uniform, radiant heat—15-20 % less protein shrinkage and juicier results.
- Two cavities let you cook & hold different menu items simultaneously, then automatically switch to holding mode.
- Simple or Deluxe LED controls with 8 programmable menu buttons keep cooks consistent shift after shift.
- Labor-free, overnight cooking frees up daytime staff and equipment.
- Ventless, waterless, EcoSmart design—place anywhere and save up to $30/day on hood operating costs.
- SureTemp™ heat recovery (Deluxe control) quickly restores set temperature after door openings.
- ChefLinc cloud connectivity (Deluxe control) for remote recipe management and HACCP data download.
- Heavy-duty stainless steel cabinet on 3-½″ casters (2 rigid, 2 swivel w/ brakes) for easy mobility & cleaning.
Included with Quick Ship Item 109128
- (6) Stainless steel wire shelves
- (4) Full-size 12″ × 20″ × 2-½″ pans
- Removable exterior drip tray with pan
- Single-point straight food probe (Simple) or removable temperature probe (Deluxe)
- 3-½″ casters pre-installed
The Halo Heat Difference
- No fans, harsh heating elements or added humidity to dry out food.
- Low-density thermal cable gently pulses heat around the entire cavity.
- Food retains natural moisture—little to no basting, wrapping or water pans required.
- Extended holding (up to 24 hrs) keeps product at perfect serving temperature without overcooking.
Specifications
| Model |
1200-TH Quick Ship #109128 |
| Configuration |
Double-deck, standard depth |
| Capacity (per cavity) |
120 lb (54 kg) • up to 4 full-size (12″×20″×2.5″) pans on wire shelves |
| Cooking Temperature |
200 °F – 325 °F (94 °C – 163 °C) |
| Holding Temperature |
85 °F – 205 °F (29 °C – 96 °C) |
Exterior Dimensions
(w/ 3.5″ casters) |
24-1/16″ W × 25-5/16″ D × 70-11/16″ H
(612 mm × 644 mm × 1795 mm) |
Interior Dimensions
(per cavity) |
26-7/8″ H × 18-7/8″ W × 26-1/2″ D
(683 mm × 479 mm × 673 mm) |
| Electrical |
208–240 V, 1 Ph, 50/60 Hz, 6.2–8.2 kW, 30–50 A dedicated circuit |
| Net / Ship Weight |
450 lb / 515 lb (204 kg / 234 kg) |
What our Experts Think
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Fast-Track Production Cook & Hold System – The 1200-TH/SX-QS is Alto-Shaam’s Quick Ship specialty model, designed for rapid deployment in high-demand kitchens needing immediate, reliable low-temperature cooking and holding capacity.
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Dual-Chamber High-Volume Capability – Features two independent cooking/holding cavities in a single footprint, allowing simultaneous preparation of multiple menu items with consistent quality output.
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Halo Heat Gentle Cooking Advantage – Uses fanless, waterless radiant heat for even temperature distribution, improving moisture retention, reducing shrinkage, and maximizing yield.
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Ventless Installation Flexibility – No hood, water, drainage, or external venting required, making it ideal for tight kitchen layouts, mobile operations, or facility upgrades.
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Set-and-Forget Efficiency – Automatically transitions from cooking to holding mode based on time or probe temperature, reducing labor and improving consistency during service.
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High Yield, Low Waste Operation – Designed to reduce protein shrinkage and preserve texture during long holds, improving portion control and food cost efficiency.
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Built for Continuous Commercial Use – Heavy-duty stainless steel construction and simplified controls support demanding restaurant, hotel, and institutional environments.
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Quick Ship Advantage for Operations Downtime – Stock-available configuration ensures faster delivery compared to standard production lead times, minimizing kitchen downtime risk.
Q&A
Q: What is the Alto-Shaam 1200-TH/SX-QS Quick Ship specialty oven?
A: The Alto-Shaam 1200-TH/SX-QS is a Quick Ship, double-compartment Cook & Hold oven designed for high-volume commercial kitchens. It uses Halo Heat® technology to cook and hold food gently at low temperatures for maximum yield and consistent quality.
Q: What does “Quick Ship” mean for this model?
A: Quick Ship means the oven is pre-stocked and can typically ship within 1–2 business days, helping kitchens get equipment faster than standard lead times.
Q: How does Halo Heat technology work?
A: Halo Heat uses low-temperature, fanless radiant heat from thermal cables that surround the cabinet, ensuring even cooking and holding without drying food or requiring added humidity or water.
Q: What is the capacity of the 1200-TH/SX-QS?
A: It has two independent compartments, each holding up to about 4 full-size hotel pans (12” × 20”), enabling high-volume batch cooking and holding.
Q: What cooking functions does it support?
A: It can roast, braise, slow cook, reheat, proof, ferment, and hold food—all in the same unit with programmable controls.
Q: What are the key benefits of this oven?
A: It improves food yield by reducing moisture loss, supports overnight unattended cooking, lowers labor costs, and eliminates the need for hood ventilation or plumbing.
Q: What types of kitchens use this oven?
A: It is commonly used in restaurants, hotels, catering operations, healthcare kitchens, and institutional foodservice where consistent hot holding and batch cooking are required.
Q: Why choose the Alto-Shaam 1200-TH/SX-QS?
A: It is ideal for operations needing reliable cook-and-hold performance, high yield, and simplified workflow, while reducing equipment needs and improving food consistency.
Maintenance Tips
- Clean interior cavity, racks, and drip areas regularly to prevent grease buildup and maintain consistent cooking and holding performance.
- Always disconnect power and allow the unit to cool before cleaning for safe maintenance.
- Use mild, non-abrasive cleaners only; avoid chloride-based or harsh chemicals that can damage stainless steel and internal components.
- Never use water jets or hose down the unit—moisture can cause electrical damage and void warranty.
- Wipe door gaskets, vents, and control panel daily to prevent buildup that affects sealing and performance.
- Remove shelves and accessories for separate cleaning to ensure full hygiene and airflow efficiency.
- Keep cooling fan and ventilation areas clear and inspect regularly to maintain proper temperature control.
- Leave doors open after cleaning to allow full drying and prevent odor or moisture retention.
- Schedule periodic professional inspection to verify calibration, electrical safety, and overall system performance.
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