Alto-Shaam Converge Combi Ovens - CMC-H2H
Ventless • Structured Air Technology • Made in USA
Deliver more menu variety from less space. The Converge CMC-H2H gives you two completely independent combi ovens in a single, 24 in-wide footprint—so you can steam salmon in the top chamber while air-frying wings below with zero flavor transfer. Pair that flexibility with Alto-Shaam’s exclusive Structured Air Technology and an intuitive touchscreen, and you’ll serve better food faster, without adding labor or a hood.
Features
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Two self-contained combi chambers — set individual temperature, fan speed, humidity and time for each cavity.
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Structured Air Technology delivers focused, high-velocity heat for faster, more even cooking.
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Absolute Humidity Control lets you dial in any humidity level from 0-100 % for perfect texture and yield.
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Wide temperature ranges
• Convection 85 °F – 525 °F (30 °C – 274 °C)
• Steam 85 °F – 250 °F (30 °C – 120 °C)
• Combination 213 °F – 525 °F (100 °C – 274 °C)
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Ventless, EPA 202-compliant — built-in catalysts (one per chamber + exhaust) remove grease, allowing installation almost anywhere, even in NYC (COA #5879).
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Deluxe 7 in touchscreen — store & run programmable recipes, access ChefLinc cloud management, USB upload/download and HACCP data.
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Self-cleaning — four automated cycles, front retractable rinse hose and color-coded tablets cut labor.
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Smart design details — LED-lit door handle shows oven status at a glance; double-pane glass and interior LEDs promote visibility and efficiency.
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Stainless-steel construction, IPX5 water-jet protection and cULus/UL EPH sanitation listings ensure durability and code compliance.
Specifications
| Chambers |
2 independently controlled combi ovens |
| Pan capacity (per oven) |
1 × full-size steam pan (GN 1/1 100 mm)
or 1 × half-size sheet pan (18 in × 13 in) |
| Total capacity |
2 full-size steam pans • OR 2 half-size sheet pans |
| Heat rejection |
471 BTU/hr • 0.14 kW |
| Noise level |
≤ 63.3 dBA at 3.3 ft (1 m) without hood |
What our Experts Think
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Premium hot carving station for high-visibility service
The Alto-Shaam CS-200 is a double-lamp heated carving station with integrated Halo Heat® shelf technology, designed to keep roasted meats at ideal serving temperature while enhancing front-of-house presentation.
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Dual heating system prevents drying and overcooking
Combines gentle radiant heat from the carving surface (Halo Heat®) with overhead heat lamps, maintaining food temperature stability without drying out or continuing the cooking process.
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Built for high-volume service (up to ~70 lb capacity)
Supports approximately 70 lb (32 kg) of product, making it ideal for roasts, carved meats, and banquet-style service where continuous slicing is required.
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Ergonomic, mobile-friendly design
Designed to sit on top of compatible Alto-Shaam cook & hold or holding equipment, enabling flexible use as a mobile or fixed carving station depending on service layout.
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Professional carving surface with built-in efficiency features
Includes a removable NSF cutting board with integrated gravy lane, improving sanitation, workflow efficiency, and cleanup speed during busy service periods.
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Optional glass breath guard for upscale presentation
Available clear glass guard improves hygiene and visual merchandising while maintaining easy access for carving operations.
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Best fit use case
Ideal for hotels, buffets, catering lines, and high-end banqueting operations that need consistent hot holding + live carving performance with strong presentation value.
Q&A
Q: What is the Alto-Shaam CS-200 Carving Station used for?
A: A commercial heated carving station designed for buffet lines and front-of-house service, keeping carved meats and hot foods at safe serving temperatures while improving presentation and workflow.
Q: What are the key features of the CS-200?
A: It uses a combination of Halo Heat® radiant warming from below and infrared heat lamps from above, ensuring even temperature control without drying or overcooking food.
Q: What is its capacity?
A: It can hold approximately 70 lb (32 kg) of carved or whole roasted product, making it suitable for banquet and buffet service.
Q: How does Halo Heat improve performance?
A: Halo Heat provides gentle, uniform radiant heat instead of harsh convection airflow, helping maintain moisture, texture, and yield over long holding periods.
Q: Does it include a cutting surface?
A: Yes. It comes with a removable NSF/USDA cutting board with integrated gravy lane, designed for clean, efficient carving and food safety.
Q: Is it portable or fixed?
A: It can be used as a mobile or stationary carving station, and is often paired with Alto-Shaam cook-and-hold or holding cabinets for integrated service setups.
Q: Where is it typically used?
A: Common in hotels, buffets, catering operations, and carving stations in banquets where food is carved in front of guests and served immediately.
Maintenance Tips
- Wipe heated shelf daily (after cool-down) to remove grease, drips, and food residue
- Clean cutting board after each service using warm water, mild detergent, and sanitizer; dry thoroughly
- Remove and clean cutting board drip/gravy lane regularly to prevent buildup and odors
- Clean glass breath guard daily with a non-ammonia glass cleaner for clear visibility and hygiene
- Do not use knives or metal scrapers on the heated surface to avoid damage to Halo Heat finish
- Inspect and wipe heat lamps regularly (when cool) to maintain consistent lighting and performance
- Keep ventilation openings clear to ensure stable heat distribution from Halo Heat system
- Check electrical cord and switches periodically for wear, especially in high-traffic service areas
- Avoid high-pressure washing or soaking—use damp cloth only to protect electrical components
- Schedule routine professional servicing annually to ensure safe heating performance and electrical integrity
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