1000-TH/III

Overview

The Alto-Shaam 1000-TH/III is a low-temperature electronic Cook & Hold oven for commercial kitchens. Its deluxe control lets operators set cooking and holding parameters, cook by time or probe, and automatically transition the oven to hold mode when the selected parameters are met. The oven has a stainless steel exterior and door with a magnetic latch. Listed included items include side racks, wire shelves, and drip pans.

For restaurants, hotels, catering operations, and other foodservice kitchens, a Cook & Hold oven can support workflows that involve cooking batches ahead of service and keeping prepared food warm for service. This model has a stated capacity of up to 120 lb of product and a maximum volume of 60 quarts.

Key Features

• Halo Heat: Uses a controlled radiant heat source for cooking and holding. The product information describes uniform heat, reduced shrinkage, and moisture retention without air movement to dry food.
• Deluxe electronic control: A 4-digit LED display, adjustable cook and hold temperatures, and programmable menu buttons support repeatable operation.
• Time or probe cooking: Select cooking by time or probe; the oven switches automatically to hold mode once the chosen parameters are met.
• SureTemp heat recovery: The listed SureTemp system supports heat recovery.
• HACCP documentation: Onboard data logging captures time and temperature data at 5-minute intervals, with USB download capability for record keeping.
• Commercial construction and handling: Stainless steel exterior and door, magnetic door latch, and antimicrobial handle.
• Stackable configuration: The oven is stackable and compatible stacking hardware is listed as an accessory.
• Ventilation note: Product information states that external venting or fire extinguisher systems are not required in most areas. Requirements can vary by location.

Specifications

• Model: Alto-Shaam 1000-TH/III
• Product type: Low-temperature electronic Cook & Hold oven
• Control: Deluxe control with 4-digit LED display and programmable menu buttons
• Cooking range: 200°F to 325°F
• Cooking method: By time or probe, with automatic transition to hold mode when the set parameters are met
• Technology: Halo Heat and SureTemp heat recovery system
• Data logging: Time and temperature data captured at 5-minute intervals; USB download capability
• Capacity: Up to 120 lb of product; maximum volume 60 quarts
• Exterior and door: Stainless steel; magnetic door latch
• Handle: Antimicrobial handle
• Net weight: 230 lb estimated
• Shipping weight: 275 lb
• Electrical, 208V: Single-phase, 60 Hz, 14 A, 2.9 kW; cord, no plug
• Electrical, 240V: Single-phase, 60 Hz, 16 A, 3.9 kW; cord, no plug
• Electrical, 230V: Single-phase, 50/60 Hz, 12.2 A, 2.8 kW
• Included accessories listed: Side racks, wire shelves, and drip pans

Installation & Requirements

Install the oven level and away from adverse conditions. The installation information specifies a minimum clearance of 18 inches at the back from heat-producing equipment. It also calls for sufficient side clearance to prevent the electronic control area from reaching 140°F (60°C) or higher. Follow the clearance and electrical requirements for the specific unit and installation.

Electrical requirements depend on the selected voltage. The listed 208V and 240V connections are single-phase, 60 Hz, and supplied with a cord but no plug. The listed 230V connection is single-phase, 50/60 Hz. Confirm the unit’s rating information and site electrical supply before installation. The product catalog says external venting and fire extinguisher systems are not required in most areas; local requirements may differ.

Operation

Set the cook and hold temperatures using the deluxe control. The stated cooking range is 200°F to 325°F, and the holding range is 60°F to 205°F. The oven can run a cook cycle by time or probe. When the selected cooking parameters are met, it automatically switches to hold mode. Programmable menu buttons support stored cooking settings. For record keeping, the onboard data logger captures time and temperature readings at 5-minute intervals, which can be downloaded by USB.

Halo Heat provides the oven’s controlled heat source for cooking and holding. The product information describes the system as producing uniform heat while helping reduce shrinkage and retain moisture. Use the probe or time-based method appropriate to the food and kitchen procedure, and follow applicable food-safety requirements.

Applications

The 1000-TH/III can suit commercial kitchens that need to cook and hold batches of food, including restaurant and hotel kitchens, catering operations, and banquet or institutional foodservice. Its 120 lb product capacity and 60-quart maximum volume can support batch preparation, while programmable settings and data logging can be useful where repeatable cook-and-hold processes and temperature records are part of kitchen operations.