Alto-Shaam 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
-
Halo Heat technology cooks without harsh elements, fans, or added humidity—no moisture loss, no flavor loss.
-
Cook & Hold automation shifts from cook mode to hold mode by time or by probe for hands-off, overnight production.
-
Simple or Deluxe controls: programmable recipes on both; Deluxe adds touchscreen, HACCP data logging, SureTemprecovery, and ChefLinc cloud connectivity.
-
Ventless, waterless design is EPA 202-certified—place it anywhere, no hood or plumbing required.
-
EcoSmart efficiency lowers utility costs while boosting yield and minimizing food waste.
-
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
What our Experts Think
-
Flagship High-Volume Cook & Hold Oven – The 1750-TH is Alto-Shaam’s largest Halo Heat specialty oven, engineered for maximum production kitchens that need to cook and hold large quantities of food with consistent quality and minimal labor.
-
Dual-Compartment Productivity Design – Two independent cavities in one footprint allow simultaneous cooking and holding of different menu items, dramatically improving kitchen throughput and workflow efficiency.
-
Halo Heat Gentle Cooking Advantage – Fanless, waterless radiant heat surrounds food evenly, preserving moisture, reducing shrinkage, and delivering higher yields compared to conventional convection systems.
-
Set-and-Forget Automation – Programmable controls support time- or probe-based cooking with automatic transition into holding mode, making overnight production and batch cooking highly efficient.
-
Ventless, Low-Overhead Operation – No hood, plumbing, or external venting required, reducing installation complexity and lowering long-term operating costs.
-
Built for Heavy Commercial Use – Stainless steel construction and industrial-grade insulation ensure long-term durability in demanding institutional, hotel, and high-output foodservice environments.
-
Maximized Food Quality & Yield – Gentle thermal environment minimizes protein shrinkage and maintains texture integrity, helping operators serve more portions per batch and reduce waste.
-
Ideal for Large-Scale Operations – Designed for central kitchens, catering operations, and high-volume restaurants where consistency, labor reduction, and batch efficiency are critical.
Q&A
Q: What is the Alto-Shaam 1750-TH Halo Heat specialty oven?
A: The Alto-Shaam 1750-TH is the largest Cook & Hold specialty oven in the Halo Heat® line, designed for high-volume commercial kitchens to cook and hold large quantities of food with consistent quality and minimal shrinkage.
Q: What makes the 1750-TH a “specialty oven”?
A: It combines low-temperature cooking and hot holding in one unit, using Halo Heat technology to gently surround food with radiant heat for roasting, braising, proofing, and overnight cooking.
Q: How does Halo Heat technology work?
A: Halo Heat uses fanless, waterless radiant thermal cables that distribute uniform, low-level heat around the cabinet, preventing moisture loss and avoiding harsh hot spots or drying.
Q: What is the capacity of the 1750-TH?
A: It features two independent compartments, each capable of holding multiple full-size hotel pans, making it suitable for very large batch production and continuous service environments.
Q: What temperature range does it operate in?
A: It runs in a low-temperature cooking and holding range (typically around 60°F–200°F), ideal for slow cooking, roasting, and hot holding without overcooking.
Q: What types of kitchens use it?
A: It is commonly used in hotels, large restaurants, catering operations, institutional kitchens, and foodservice facilities that need high-volume, consistent batch cooking and holding
Maintenance Tips
- Clean interior cavity, racks, and drip pans regularly to prevent grease buildup and maintain consistent Halo Heat performance.
- Wipe stainless steel surfaces daily using a soft cloth and non-abrasive cleaner, always following the grain to protect the finish.
- Avoid pressure washing or soaking the unit—moisture can damage electrical and heating components.
- Keep air vents and exterior panels free of dust and grease to ensure proper heat circulation and efficiency.
- Inspect door gaskets and hinges regularly to maintain tight sealing and stable holding temperatures.
- Remove shelves and accessories for separate cleaning to ensure full sanitation and airflow performance.
- Do not overload the cabinet or block airflow paths, as even heat distribution depends on proper spacing.
- Leave doors slightly open after cleaning to allow full drying and prevent odors or moisture buildup.
- Schedule routine professional servicing to verify temperature calibration and electrical safety for long-term reliability.
Damage 
Loss 
Theft 
![Chery Industrial [BARGAIN] 20ft Farm Metal Driveway Gate with Diagonal Tubes - A_IF000054](http://backyardprovider.com/cdn/shop/files/farmgatewith_31.png?v=1775546952)
