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Keep grab-and-go favorites hot, fresh and perfectly presented with Alto-Shaam’s compact HSM-24/3S/T Halo Heat® merchandiser. Gentle, fan-less top-and-bottom heat maintains superior food quality while the bright LED-lit shelves drive impulse sales all day long.
Capacity at a glance
Exterior dimensions (H × W × D) | 45-7/8" × 24" × 27-1/4" (1163 × 609 × 693 mm) |
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Heated shelf size (overall) | 20-7/8" × 20-5/8" (528 × 523 mm) |
Shelves | 3, individually thermostatic |
Electrical | 120 V, 1 φ, 60 Hz – 7.1 A / 1.7 kW, NEMA 5-20P 208 V, 1 φ, 50/60 Hz – 6.23 A / 1.3 kW, NEMA 6-15P 240 V, 1 φ, 50/60 Hz – 7.15 A / 1.7 kW, NEMA 6-15P |
Net weight | 250 lb (113 kg) |
Certifications | cULus, UL EPH Classified |
Compact Merchandising: 24" wide display with 3 shelves maximizes product visibility in tight spaces.
Halo Heat Technology: Maintains food quality with gentle, even warmth that prevents drying.
Durable Construction: Stainless steel build with glass panels ensures strength and clear presentation.
Easy Service: Open design allows quick customer access and convenient staff restocking.
Professional Utility: Perfect for cafes, delis, and convenience stores offering hot grab-and-go items.
Q: What type of unit is this?
A: It’s a heated hot food merchandiser that uses Halo Heat technology for precise, gentle holding.
Q: What are the dimensions?
A: The HSM-24/3S/T is 24" wide and features three heated shelves for product display.
Q: How does it keep food fresh?
A: Halo Heat provides consistent, even warming without fans or water, preserving moisture and flavor.
Q: Is it designed for self-service?
A: Yes, the open front design makes it ideal for grab-and-go merchandising.
Q: Where is this display best used?
A: Perfect for convenience stores, cafeterias, supermarkets, and foodservice operations offering hot ready-to-eat items.
Clean interior and exterior surfaces daily with a soft cloth and mild detergent.
Avoid harsh or abrasive cleaners that may damage stainless steel and glass.
Sanitize pans, trays, and food contact areas after each service.
Check door seals and hinges regularly to maintain proper heat retention.
Keep vents and airflow passages free of dust and obstructions.
Wipe heating zones and shelves to remove food spills and residue.
Schedule periodic professional servicing to maintain peak performance