Alto-Shaam HALO HEAT ED2-48 Brochure - Page 3
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Également pour Alto-Shaam HALO HEAT ED2-48 : Fiche technique (2 pages), Fiche technique (4 pages), Fiche technique (2 pages), Manuel d'utilisation et d'entretien (17 pages)
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H
ALO HEAT
systems can be designed
to save space. A complete hot food program
can be installed in as little as 9.7 square feet
of operating space...less than one square
meter. The flexibility of Halo Heat systems
provides you with a choice of stacking
equipment in pairs or installing equipment
under a heated display case to conserve
precious floor space. Alto-Shaam equipment
also provides menu flexibility from the
preparation of simple finger foods, to the ease
of reheating prepared entrée pans, or the
preparation of complete "from scratch" meals.
Our staff of food service professionals will also
provide assistance with equipment set-up,
menu development, and staff training. It's a
system designed to increase profitability.
Ribs cooked to 165˚F (74˚C)
HELD 4 HOURS
CONVENTIONAL
HOLDING
HELD 12 HOURS
HALO HEAT*
T
HERE
are also many companion pieces
available to round-out your hot food
program needs. Whether you need a single
case or a full cook and hold system,
Alto-Shaam offers the largest variety of
equipment choices. Our goal is to assist you
with equipment selection based on your
needs. We will also provide the support
needed to enhance hot food program
success. Alto-Shaam has all the integrated
elements to provide you with a customized
system, just right for your operation.
Alto-Shaam equipment will help provide
increased profitability, production efficiency,
and assurance of hot food temperatures.
Lasagna cooked to 150˚F (66˚C)
HELD 6 HOURS
CONVENTIONAL
HOLDING
HELD 14 HOURS
HALO HEAT*