Alto-Shaam Halo Heat Steam Tables & Food Wells - 200-HW/D443
2 Full-Size + 2 Third-Size Pan Capacity | Model 200-HW/D4 • EcoSmart
Serve every dish at its flavorful best—without the plumbing, scale build-up or high energy draw of a steam table. Alto-Shaam’s patented Halo Heat technology gently envelopes pans with even, radiant warmth so food stays fresh, moist and ready to impress for hours.
Features
- Waterless Halo Heat design eliminates steam, fans and mandatory plumbing.
- Holds (2) 12 × 20 in. full-size and (2) 12 × 6 in. third-size pans, up to 4 in. (100 mm) deep. (Pans sold separately.)
- 4-3/8 in. deep well provides full pan immersion for consistent holding temperatures.
- Includes (6) third-size and (1) large pan divider bars for flexible layouts.
- Remote or flush-mount adjustable thermostat for precise, individual well control.
- Heavy-duty 304 stainless steel well and flange built to withstand busy service lines.
- EcoSmart operation lowers energy usage and reduces operating costs.
- No hot water or steam means a safer line for both staff and guests.
Specifications
| Pan Capacity |
(2) Full-size 12 × 20 in. (GN 1/1) & (2) Third-size 12 × 6 in. (GN 1/3) |
| Well Depth |
4-3/8 in. (111 mm) – fits pans up to 4 in. deep |
| Exterior (H × W × D) |
7-5/16 × 28-1/16 × 23-1/8 in. (185 × 712 × 586 mm) |
| Interior (H × W × D) |
4-3/8 × 25 × 20-3/16 in. (111 × 635 × 512 mm) |
| Electrical Options |
120 V / 1 ph / 10 A / 1.2 kW
208 V / 1 ph / 4.3 A / 0.9 kW
240 V / 1 ph / 5.0 A / 1.2 kW
230 V / 1 ph / 5.2 A / 1.2 kW |
| Cord & Plug |
NEMA 5-15P (120 V) or NEMA 6-15P (208-240 V) – 6-9 ft (1.8-2.7 m) cord |
| Heat Rejection |
162 BTU/hr • 0.05 kW |
| Net Weight |
40 lb (18 kg) |
What our Experts Think
-
Reliable drop-in hot holding system: The 200-HW/D443 uses Alto-Shaam’s Halo Heat technology, delivering gentle, even radiant heat for consistent food holding without steam or fans.
-
Superior food quality retention: Maintains moisture, texture, and serving temperature for longer periods without drying or overcooking food.
-
Waterless & plumbing-free design: No water, drain, or steam required—reduces installation costs and eliminates scaling, corrosion, and maintenance issues.
-
Flexible multi-pan layout: Configured for 2 full-size + 2 third-size pans, with divider bars for adaptable menu setups in buffets and service lines.
-
Independent temperature control: Dual thermostatic controls allow different holding zones for varied food types in the same unit.
-
Heavy-duty commercial build: Stainless steel construction ensures durability, hygiene, and long-term performance in high-volume environments.
-
Energy-efficient operation: Low-power radiant heating reduces utility costs while maintaining stable holding temperatures throughout service.
-
Improved safety & workflow: Eliminates open steam and boiling water hazards, creating a safer, cleaner serving environment.
Q&A
Q: What is the Alto-Shaam 200-HW/D443 food well?
A: The 200-HW/D443 is a commercial drop-in hot food well that uses Halo Heat waterless technology to hold hot foods safely and consistently in buffet and serving stations.
Q: What is Halo Heat technology?
A: Halo Heat uses gentle, uniform radiant heat that surrounds food without steam, fans, or hot elements—helping maintain food quality, moisture, and temperature stability.
Q: What makes it different from traditional steam tables?
A: Unlike steam tables, it requires no water, no plumbing, and no humidity system, reducing installation cost and eliminating scale buildup and steam-related maintenance.
Q: What is the pan capacity of the 200-HW/D443?
A: It is typically configured for multiple full-size and fractional hotel pans, allowing flexible buffet or service layouts depending on setup.
Q: Does it have independent temperature control?
A: Yes, it includes thermostatic controls that allow precise adjustment of holding temperatures, helping maintain different foods at ideal serving conditions.
Q: Is it wet or dry operation?
A: It is a dry (waterless) hot well system, designed to eliminate steam, humidity, and related operating issues.
Q: What are the key benefits for commercial kitchens?
A: It improves food consistency, extends holding time, reduces labor, and enhances food presentation while lowering utility and maintenance costs.
Q: Does it require plumbing or drainage?
A: No. It only requires an electrical connection, making installation simpler and more flexible in kitchen layouts.
Maintenance Tips
-
Daily wipe-down: Clean stainless steel wells and exterior after cooling to prevent grease buildup and maintain food safety standards.
-
Dry operation only: Never add water—Halo Heat® is a waterless radiant system, so moisture can damage performance and is not required.
-
Drain-free care: Since the unit operates without a drain, ensure spills are cleaned immediately to avoid residue buildup.
-
Thermostat check: Verify temperature settings regularly to ensure consistent holding range and prevent over/under-heating.
-
Gasket & seal inspection: Check insulation seals around drop-in edges to prevent heat loss and maintain energy efficiency.
-
Ventilation maintenance: Keep surrounding counter space and air gaps clear to support stable radiant heat circulation.
-
Scale prevention: Use only clean, food-grade containers and avoid sugary/acidic spills sitting in wells for long periods.
-
Electrical safety check: Inspect wiring and controls periodically to ensure stable operation in high-use service environments.
-
Sanitation routine: Deep clean divider bars, pan rails, and corners where food debris tends to accumulate.
-
Preventive servicing: Schedule routine technician inspection for controls and heating elements to maintain long-term reliability.
Damage 
Loss 
Theft 
