HALO HEAT . . . a controlled, uniform heat source that maintains
close temperature tolerances throughout the cooking and holding
function. Offers uniform and consistent cooking on a daily basis, low
shrinkage of bulk or portion-cut protein items, higher food moisture content,
and significantly longer holding life.
Cooks, roasts, re-heats, and holds in the same cabinet with set-and-forget
controls to provide a better distribution of work loads.
Cooks by time and automatically converts from cook mode to hold mode.
Oven hoods, outside venting, and fire extinguisher systems are not
required (IN MOST AREAS). Emission of grease laden air are less than U.L.
established standards.
Antimicrobial handle retards the growth of illness-causing pathogens.
Two (2) individually controlled oven compartments are enclosed in one 20 gauge stainless steel exterior cabinet. Each of
the two (2) 20 gauge, non-magnetic stainless steel doors are furnished with a magnetic door latch. Each compartment is
equipped with two (2) stainless steel side racks with eight (8) pan positions spaced at 2-5/16" (59mm) centers, three (3)
stainless steel wire shelves, one (1) stainless steel drip pan with drain. Oven includes one (1) set of 5" (127mm) heavy
duty casters — 2 rigid, and 2 swivel with brake.
Each compartment has an oven control that features one (1) ON/OFF switch; one (1) cook thermostat, 100° to 325°F
(38° to 163°C); one (1) hold thermostat, 60° to 200°F (16° to 93°C); and one (1) twelve-hour cooking timer. Each control
panel includes one (1) cooking indicator light, and one (1) holding indicator light. Each oven is equipped with a voltage
conversion switch, located on the back of the oven, for voltage selection (208 to 240 V.A.C.) at time of installation.
