Heated Holding Cabinets & Banquet Carts
Heated Holding Cabinets & Banquet Carts
Alto-Shaam's heating cabinets and banquet carts maximize food quality and minimize waste. Built with Halo Heat® technology, these warming cabinets and carts maintain precise temperatures without drying out or compromising food texture. By extending the shelf life of cooked items, you can significantly reduce food waste and ensure every plate served is as fresh and delicious as when it was prepared. Available in diverse sizes and designs, Alto-Shaam's commercial holding cabinets and heated banquet carts suit operations of any scale, optimizing efficiency while preserving food integrity.
300-S Halo Heat Low Temp Holding Cabinet
36 lb (16 kg), 3 Full-Sized Hotel or GN 1/1 Pans
500-S Halo Heat Low Temp Holding Cabinet
60 Lb (27 Kg), 3 Full-Size Hotel or GN 1/1 Pans
750-S Halo Heat Low Temp Holding Cabinet
120 lb (54 kg), 6 Full-Size Hotel or GN 1/1 Pans
1000-S Halo Heat Low Temp Holding Cabinet
120 lb (54 kg), 8 Full-Size Sheet Pans
1000-UP Double Compartment Holding Cabinet
120 lb (54 kg) 8 Full-Size Sheet Pans or 4 GN 1/1 Pans (per compartment)
1200-S Halo Heat Low Temp Holding Cabinet
192 Lb (87 Kg), 8 Full-Size Hotel or GN 1/1 Pans
1200-UP High Volume Double Compartment Holding Cabinet
192 lb (87 kg) 16 Full-Size Sheet or GN 1/1 Pans (per compartment)
20-20W Stationary Roll-in Combimate Halo Heat Holding Cabinet
480 lb (218 kg), 40 Full-Size Hotel or GN 1/1 Pan
20-20MW Mobile Roll-in Combimate Halo Heat Holding Cabinet
480 lb (218 kg), 40 Full-Size Hotel or GN 1/1 Pan
1000-BQ2-96 Halo Heat Mobile Banquet Cart
96-Plate Capacity (Standard 10" Diameter Plate)
1000-BQ2-128 Halo Heat Mobile Banquet Cart
128-Plate Capacity (Standard 10" Diameter Plate)
1000-BQ2-192 Halo Heat Mobile Banquet Cart
192-Plate Capacity (Standard 10" Diameter Plate)
1000-MH2-1 Mobile Heated Transport Cart
Only Available Outside U.S.A.
750-CTUS Halo Heat Low-Temp Holding Cabinet
48 Lb (22 Kg) Capacity
Heated Holding Resources
Heated Holding Best Practices
Make the most of holding equipment and how to keep food warm at the highest quality.
Guide to Space Saving Foodservice Equipment
Learn how to configure your space with heated holding solutions and ventless equipment.
Alto-Shaam Heated Holding Brochure
Explore the benefits of Alto-Shaam's heated holding equipment in this brochure.
Improve speed of service during peak service times
Serving more than 3,500 customers per week, Thunder Road Café needed equipment that would improve the speed of service to alleviate stress from their staff. Alto-Shaam’s heated holding solutions allowed Thunder Road to prepare food before peak service and hold it at the optimal temperature for the best quality and reduced ticket times.
Transform service with Halo Heat Technology®
Halo Heat® technology is a unique thermal cable that surrounds food without the use of extremely hot elements, added humidity or fans. This low-density cable emits even temperatures, pulsing on and off throughout the holding process to maintain precise, low-intensity heat. Halo Heat offers unparalleled food quality and consistency, reducing waste and enhancing culinary outcomes.
Benefits
Energy efficient
Our food holding cabinet is easy to install, waterless and energy efficient. These cabinets minimize operating costs, plumbing, drains and associated maintenance, costing less than $2 per day to operate. With intuitive controls and simple operation, you can set it and forget it, coming back to food that's held to perfection.
Whether you need to hold three full-sized pans, or you're searching for a banquet cart to hold plates before service, our holding cabinets come in a variety of sizes to meet your needs. Place on a counter, stack or add casters for easy mobility to improve layout and save space. Place under equipment for an easy access point to hold food after cooking.
Reduce Food Waste
Designed as a closed environment that surrounds food with gentle, thermal cabling, our heated cabinets keep food warm while retaining food's natural moisture. No fans, harsh heating elements or added humidity required means no overcooking, and no drying out, reducing food waste.