Alto-Shaam MN-29491 - Manual (Page 6)

cooking guidelines - simple control • 4
LOW TEMPERATURE COOKING FACTS
SECTION 1 - INTRODUCTION
LABOR AND EQUIPMENT COST REDUCTION
Halo Heat ovens are easy to operate and maintain. After the raw product is placed in the oven and the controls are set,
there is no need to check, stir, or adjust the time or the temperature. Minimal time is spent attending the product during
cooking. This advantage, combined with the automatic conversion to the hold cycle, frees key personnel to concentrate
on other tasks including final product and presentation.
When cooking in a Halo Heat oven at a temperature of
250°F (121°C), outside venting and expensive exhaust
hoods are not necessary in most areas. Kitchens remain
cooler, lowering energy costs by reducing the exchange
of heated air. Because the ovens do not need outside
venting, they can be put almost anywhere — in the
corner of the kitchen, on a buffet line, or in a banquet
room. The ovens can also be built into a counter or to
save space, can be stacked in combination with another
Halo Heat oven or holding cabinet of the same or
similar dimensions.
Cooking at low temperatures also reduces cleaning time.
Most food does not normally carbonize or burn on the
interior of the oven.
500-TH SERIES 750-TH SERIES 1000-TH SERIES 1000-TH SERIES
SINGLE COMPARTMENT SINGLE COMPARTMENT SINGLE COMPARTMENT DOUBLE COMPARTMENT
40 lb (18 kg) Capacity 100 lb (45 kg) Capacity 120 lb (54 kg) Capacity 120 lb (54 kg) Capacity
Stackable Design Stackable Design Stackable Design per Compartment