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Alto-Shaam® 750-S Low Temperature Holding Cabinet with Casters

Item #: 6046638
Model #: 750-S
Manufacturer: Alto-Shaam

The Alto‐Shaam® 750‐S low temperature heated holding cabinet feature Halo Heat® that provides uniform heat that gently surrounds food for better appearance, taste, and longer holding life.

$2,603.20

$3,254.00 List Price

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The Alto‐Shaam® 750‐S low temperature heated holding cabinet feature Halo Heat® that provides uniform heat that gently surrounds food for better appearance, taste, and longer holding life. Great for holding foods at catered events.
  • Model #: 750‐S
  • Ecosmart® Halo Heat®
  • Digital control senses temperature drops faster, providing quick heat recovery time
  • Door venting holds crispy food better
  • Antimicrobial handles retards the growth of illness‐causing pathogens
  • Stackable design saves space
  • Magnetic door latch
  • ON/OFF power switch
  • Up and down arrow buttons with a temperature range of 60°F to 200°F
  • Heat indicator light
  • Temperature display buttons and digital display
  • Includes two chrome plated side racks with eleven pan positions spaced at 1‐3/8" centers
  • Three chrome plated wire shelves
  • One set of 2‐1/2" heavy duty casters (2 rigid and 2 swivel with brake)
  • Hazmat: No
  • Oversize: No
  • NSF Approved: Yes
  • UL Approved: Yes
  • CUL Approved: Yes
  • CE Approved: Yes
  • Each Height: 31.88
  • Warranty: One year parts and labor warranty from the date of installation or fifteen months from the shipping date.
  • Each Width: 26.63
  • Each Length: 31.38
  • Weight Capacity: 120 Pounds
  • Material: Stainless Steel
  • Each Weight: 157
  • Volume Capacity: 100 Quarts
ABOUT ALTO-SHAAM

Manufacturer of quality cook and hold ovens, combitherm ovens, convection ovens, rotisseries, fryers, thermal shelves, carving stations, hot wells, merchandisers, display cases, smokers and quickchillers, Alto-Shaam is sure to have a product to fit your commercial kitchen equipment needs. They specialize in creating systems and equipment that are the core of successful and profitable foodservice programs like schools, healthcare facilities or fine dining restaurants.

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