Alto-Shaam HALO HEAT EU2SYS-72 Brochura - Página 3

Procurar online ou descarregar pdf Brochura para Equipamento comercial para alimentos Alto-Shaam HALO HEAT EU2SYS-72. Alto-Shaam HALO HEAT EU2SYS-72 4 páginas. Eu2sys series heated display systems
Também para Alto-Shaam HALO HEAT EU2SYS-72: Ficha de especificações (2 páginas), Ficha de especificações (4 páginas)

Imprimir página

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*

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*