Alto-Shaam Halo Heat D643 Drop-In Electric Waterless Insulated Hot Food Well, 2 Full-Size Pan Capacity
Alto-Shaam Halo Heat D643 Drop-In Electric Waterless Insulated Hot Food Well, 2 Full-Size Pan Capacity
Stainless steel unit with dual adjustable thermostatic controls and divider bars
Halo Heat keeps food hot and ready without water, steam, or fans, helping preserve quality and reduce maintenance.
- Waterless Halo Heat technology provides even holding heat without water, steam, or fans.
- Drop-in, insulated stainless steel construction is built for buffet and serving line installations.
- Two individual adjustable thermostatic controllers let you manage holding temperatures by well.
- 6-3/8" deep well accepts 6" deep pans; pans are sold separately.
- Includes six third-size divider bars for flexible pan configuration.
- No water or drain connection is required, simplifying installation and upkeep.
Overall Dimensions:
27.63"W x 30.25"D x 9.25"HProduct Weight:
120.0 lbHalo Heat Radiant Technology
Radiant heat evenly surrounds food for steady holding without extremely hot elements, added humidity, or fans.
Waterless Dry Operation
No water, steam, or plumbing is needed, which reduces installation requirements and maintenance.
Dual Adjustable Thermostats
Two separate thermostatic controllers allow individualized temperature control.
Insulated Drop-In Design
Insulated construction helps retain heat and fits flush into a counter or serving line.
Stainless Steel Construction
Durable stainless steel build is suited to demanding commercial foodservice use.
Deep Pan Compatibility
The 6-3/8" deep well is designed to hold 6" deep pans.
Divider Bars Included
Includes six third-size divider bars to support flexible food presentation and pan layouts.
EcoSmart Efficiency
Designed to support efficient holding performance and help reduce operating costs.
Certifications & Compliance
Warranty & Protection
1 year parts and labor
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.