Why this cook & hold oven earns its place
Kitchen space is currency. The 750-TH/DX makes the most of it: a full cook-and-hold oven that stacks with your other equipment or tucks under an open bench, saving the footprint of a standalone hot plate or holding station. Despite the compact 806 mm height and 653 mm width, you're getting 45 kg of capacity—enough for mid-range plating (15–20 portions) or a small side dish for larger services. Halo Heat technology (fanless, waterless) delivers consistent results without the noise and moisture overhead of a traditional steam oven.
Control stays deluxe. The touchscreen interface lets you store unlimited recipes, each with multiple steps and temperature probes. Set your target and the oven automatically converts from cook mode to hold mode when the probe reads the temperature. Cook by time for stocks and sauces, by probe for meat and fish. ChefLinc remote management (if installed) means you monitor from the pass without walking back to the kitchen.
At just 102 kg and running on 230V at 3800 W, it's the lightest and most flexible of the Alto-Shaam range. Mount it under a prep station, stack it, or position it on the pass—the stainless steel finish integrates seamlessly with any kitchen. If 45 kg isn't enough, the 1000-TH/DX holds 54 kg; if you need two compartments, the 1750-TH/DX is the answer.
Check the narrowest clear opening, then every corner, landing, step and lift from the kerb to the room.
Stated machine geometry while kept upright. Allow handling room and confirm the complete route.
Measure the clear opening
Enter the usable gap with the door fully open.
This checks straight stated geometry only.
