Alto-Shaam 1200-SK Cook & Hold Smoker Oven Simple Control

Bold, Authentic Flavor. Infuse bold flavor into food without added sodium, fats or sugars. No artificial smoke flavor. No pressure-cooking. Fully-integrated smoker box utilizes real wood chips for a natural wood flavor. Choose from hickory, apple, cherry or maple. 

Greater Yields. Halo Heat® technology in our commercial smoker oven provides the greatest moisture retention and most even cooking. Equipped with a unique thermal cabling, the oven cavity is surrounded with gentle, precise heat to evenly cook and hold food. No fans. No harsh heating elements. No added humidity. 

Labor-Free Smoking. Reduce labor and operating costs by eliminating the need for traditional labor-intensive smoking equipment. Reclaim 12-16 hours of nonproductive time with overnight smoking, cooking and holding. 

Natural Meat Tenderization. Halo Heat technology honors every cut of meat from end to end—providing a better quality product at a lower cost. Make the most of less expensive, underutilized cuts of meat and achieve a moister, tender product. One hour in the Commercial Smoker Oven is equivalent to 1-2 days of dry aging. 

Increase Productivity. Provide a better distribution of workloads and relieve multiple pieces of equipment. Cook, roast, reheat, smoke and hold in the same commercial smoker with set-and-forget controls. 

Intuitive Controls. Simple control ovens are designed intentionally simple with an icon-based control and a single knob to set temperatures, smoke, cook and hold times. Ensure consistency between cooks and save up to eight programmable recipes per chamber. 

Key Features

• Our commercial electric smoker can smoke hot or cold to expand your menu and keep customers coming back for more. 
• A sealed, static cooking environment traps meat’s natural flavor and juices, reducing meat shrink, improving food quality, enhancing smoke flavor and extending hold life.
• Maintain food quality and hold product at perfect serving temperatures for hours without overcooking or drying out.
• Cook and hold by time or by single temperature probe. The smoker oven senses internal product temperature or time and automatically converts from smoke to cook mode to hold mode once set parameters are reached. 
• Put product on display in our commercial smoker oven for customers and kitchen staff with the glass door option. 
• Produce less food waste and minimize food costs with 15-20% less protein shrinkage compared to conventional pit smoking. Serve more portions from the same cut of meat to increase your profit margin.  
• Save on energy costs with gentle, radiant Halo Heat technology. Our commercial smoker ovens cost less than $2 per day to operate.
• Eliminate the need to manually log temperatures each hour. Optional HACCP data logger automatically tracks food temperature readings and operation mode by date and time – all downloadable onto a USB flash drive.

Specifications

Downloads