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SECTION 1 • LOW TEMPERATURE COOKING INTRODUCTION
1.
Welcome to the
cost sav ing co nvenien ce
of Low Tem perature Co oking.
In 1968, Alto-Shaam invented the first
automatic, commercial cook and hold oven
featuring the principle of Halo Heat. The
heating method provided by Halo Heat low
temperature cooking and holding ovens
consists of an electric thermal cable that
encircles the entire cooking and holding
chamber. This creates a gentle blanket or
HALO of radiant heat — surrounding food
with a consistent and uniform temperature
with no air movement inside the oven
compartment. This gentle heating concept
cooks at low temperatures and at a high
level of humidity to preserve product
moisture, flavor, and nutrition. Halo Heat
ovens are designed to convert automatically
from a cooking temperature to a holding
temperature where the product can remain
until it is ready to be served.
Halo Heat is an entirely different system
of cooking. Utilizing this uniform heat
source, Halo Heat dramatically reduces
meat shrinkage; provides natural enzyme
(aging) action for more tender, flavorful
meat; and preserves natural juices along
with nutritional values in all foods. Halo
Heat cooking reduces energy cost, cuts back
on labor and handling and solves kitchen
space problems. There is no mechanical
ventilation or oven hood necessary in most
areas so the ovens can be moved wherever
they are needed.
Read this booklet carefully. Halo Heat is
a cooking system that requires minimal care
once you have learned the basic principles.
For best results with many products, we
recommend you start your cooking cycle the
evening before — for serving the next day.
In many areas, off-peak power rates are also
lower at night.
If anything you cook in a Halo Heat low
temperature cooking and holding oven
doesn’t meet your highest standards of
quality, please contact one of our food
service professionals for help. Usually, only
a minor change in procedure is required.
L OW T EM PE R AT UR E
C OO KI N G IN TR OD U CT IO N