ALTO-SHAAM HALO-HEAT

As a restaurant operator, Jerry Maahs, the founder of Alto-Shaam, found a solution to keep food hot for delivery. In experimenting with thermal cables,
Jerry wrapped the cables in an insulated container, resulting in the invention of Halo Heat® technology.
Since then, Halo Heat has been used in food service operations around the world to keep food hot while maximizing flavor and quality without overcooking.

Benefits of HALO-HEAT Technology ay goodbye to overcooked, dried-up food and protein shrinkage, and experience better food quality and higher yields with Alto-Shaam's Halo Heat technology.
This soft, shiny heat evenly surrounds food without the use of extremely hot heating elements, increasing humidity or taste,
while providing labor-free cooking and maintenance solutions. Halo Heat features low-density heat cables that wrap around the sides and bottom of the cavity.
The cables emit and turn off even temperatures and pulses throughout the cooking and maintenance process.
With higher precision, lower temperature, and minimal intensity, the food is packed with moisture and flavor.
As an added bonus, once the meat is cooked and held in an Alto-Shaam Cook & Hold oven, the Halo Heat technology activates natural enzymes for a naturally softened product.
As such, the Cook & Hold oven is ideal for restaurants to provide customers with better food quality and achieve higher yields.

The good news is that this exclusive, cost-saving technology is not limited to Cook & Hold ovens.
Halo Heat technology is also used in other Altosham products, including heated storage boxes, water-free food wells, drawer warmers, displays, and merchandisers, smoke and
carving stations. In addition to busy service hours, Halo Heat technology can prepare food, provide flexibility, and reduce waste.