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Alto-Shaam Halo Heat Electric Waterless Drop-In Hot Food Well with 3 Full-Size and 3 Third-Size Pan Capacity
Alto-Shaam Halo Heat Electric Waterless Drop-In Hot Food Well with 3 Full-Size and 3 Third-Size Pan Capacity
Insulated Stainless Steel, 6-3/8-Inch Deep Well
Halo Heat holds food evenly without water, steam, or fans, helping you maintain quality while cutting maintenance and operating costs.
- Waterless Halo Heat technology surrounds food with even radiant heat for reliable holding.
- Drop-in, stainless steel construction supports a clean, integrated buffet presentation.
- Three individual adjustable thermostatic controllers let you set temperatures by section.
- Accommodates three 12" x 20" full-size pans and three 12" x 6" third-size pans; pans are not included.
- 6-3/8-inch deep well accepts 6-inch deep pans.
- No water or plumbing is required, helping reduce installation and maintenance costs.
- Includes nine half/third-size divider bars for flexible pan layouts.
Overall Dimensions:
40.88"W x 30.25"D x 9.25"HHalo Heat Technology
Radiant, waterless heat evenly surrounds food without extremely hot elements, added humidity, or fans.
Three Individual Thermostatic Controllers
Each section can be adjusted independently for better temperature control across different menu items.
No Water Or Plumbing Required
Waterless operation reduces installation complexity, maintenance, and lime or scale buildup.
Stainless Steel Construction
Durable construction designed for busy foodservice environments and easy cleaning.
Pan Divider Bars Included
Includes nine half/third-size divider bars to configure the well for different pan combinations.
Deep Well Design
6-3/8-inch deep well holds 6-inch deep pans.
EcoSmart Design
Designed to help reduce operating costs while maintaining food quality.
Certifications & Compliance
Warranty & Protection
1-year parts and labor, or 15 months from shipping date, whichever occurs first.
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.