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Alto-Shaam Halo Heat 5-Pan Insulated Drop-In Electric Hot Food Well with Large Flange
Alto-Shaam Halo Heat 5-Pan Insulated Drop-In Electric Hot Food Well with Large Flange
Individual Thermostatic Controls, Dry Operation, Stainless Steel
Hold five full-size pans of food at serving temperature with independent control and Halo Heat performance in a durable drop-in design.
- Drop-in electric hot food well for buffet and serving-line applications.
- Holds five full-size 12 Inches x 20 Inches pans; pans are not included.
- Five individual adjustable thermostatic controllers let you manage each well separately.
- Insulated stainless steel construction with a large flange supports a clean, durable installation.
- 4-3/8-inch deep well holds 4-inch deep pans.
- Includes 10 half/third-size divider bars for flexible pan layouts.
- Dry operation without a drain simplifies installation and maintenance.
Overall Dimensions:
70.38"W x 27.06"D x 7.31"HHalo Heat Technology
Provides gentle, even holding heat to help maintain food quality over service periods.
Large Flange Drop-In Design
Designed for drop-in installation with a large flange for a clean, secure fit in counters or serving lines.
Five Independent Thermostatic Controls
Each well has its own adjustable thermostatic controller for flexible temperature management.
Five Full-Size Pan Capacity
Holds up to five 12 Inches x 20 Inches pans; pans are not included.
4-3/8-Inch Deep Well
The well depth accommodates 4-inch deep pans.
Divider Bars Included
Includes 10 half/third-size divider bars for smaller portion layouts and menu flexibility.
Stainless Steel Construction
Durable stainless steel build is suited to commercial foodservice use and easy cleaning.
EcoSmart Design
Listed EcoSmart feature supports energy-conscious holding.
Certifications & Compliance
Warranty & Protection
1 year parts and labor from installation 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.