Content sponsored by: Alto-Shaam
Hot holding is a big part of most commercial foodservice operations, but traditional heating methods using added humidity and harsh heating elements can compromise quality.
Not only does hot-held food run the risk of becoming overcooked, but it also can get dried out from blowing air and harsh heating elements. This results in lower yields, which can significantly impact the bottom line.
However, there is an alternative.
In 1960, Jerry Maahs, founder of Alto-Shaam, discovered that by wrapping heating cables around insulated containers, he could gently and evenly heat the product within.
Alto-Shaam’s radiant Halo Heat® surrounds food without the use of extremely hot elements, added humidity or fans. The cable emits even temperatures and pulses on and off throughout the holding process. Precise, low temperatures with minimal intensity leaves food full of moisture and flavor. There is no forced evaporation or harsh heat to degrade food quality.
Halo Heat technology powers Alto-Shaam’s holding cabinets, Cook & Hold ovens, food wells, warming drawers, merchandisers and display cases, Cook & Hold smoker ovens, and carving stations for any holding application.
Proteins held with Halo Heat retain their moisture and are naturally tenderized, preserving product quality.
Halo Heat technology also results in significantly higher yields compared to conventional ovens when cooking. This not only equals more servings, but also cost savings.
The proof is in the numbers, use our yield calculator to see how much you can save with Halo Heat technology.
