Alto-Shaam Halo Heat Steam Tables & Food Wells - 300-HW/D6
Drop-In • 3 × Full-Size Pans • 6-in Deep • EcoSmart Efficiency
Deliver consistently hot, freshly-tasting food without the hassles of steam tables. The Alto-Shaam 300-HW/D6 uses patented Halo Heat technology to gently surround pans with radiant heat—no water, plumbing or fans required. Lower utility costs, extend hold times and give customers the quality they expect.
Features
- Waterless Halo Heat radiant system eliminates lime/scale and costly plumbing.
- Even temperature profile from corner to corner; reduces drying, scorching and waste.
- Holds three 12 × 20 in (GN 1/1) pans up to 6 in deep—or mix & match smaller pans with the supplied divider bars.
- Includes 6 half/third-size and 2 large pan divider bars for limitless menu flexibility.
- Flush-mount adjustable thermostat keeps controls hidden from guests but close at hand for staff.
- Durable all-stainless-steel well and flange for easy cleaning and years of service.
- EcoSmart design draws as little as 1.4 kW, cutting energy consumption versus traditional steam wells.
- cULus, UL EPH Classified, CE, IPX3 & TUV NORD listed for worldwide peace of mind.
Specifications
| Model |
300-HW/D6 |
| Pan Capacity |
3 full-size 12 × 20 in • 6 half-size • 9 third-size* |
| Well Depth |
6-3/8 in (162 mm) |
| Exterior (H × W × D) |
9-1/4 in × 40-15/16 in × 23-1/8 in
(234 × 1039 × 586 mm) |
| Cut-Out (non-combustible) |
39-13/16 in × 22-1/8 in (1011 × 562 mm) |
| Net Weight |
61 lb (28 kg) |
| Electrical |
120 V / 1 ph / 15 A / 1.8 kW – NEMA 5-20P
208-240 V / 1 ph / 6.5–7.5 A / 1.4–1.8 kW – NEMA 6-15P
230 V / 1 ph / 7.8 A / 1.8 kW – CEE 7/7 plug |
What our Experts Think
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High-capacity hot holding performance: The 300-HW/D6 is a large-format Halo Heat drop-in food well built for continuous buffet, catering, and service-line operations with stable temperature control.
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Waterless Halo Heat technology: Uses gentle radiant heat instead of steam or fans, ensuring food stays hot without drying out or developing hot spots.
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Strong pan flexibility: Designed to hold 3 full-size (12×20) pans up to 6" deep, with divider bars for multiple smaller configurations.
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Consistent food quality retention: Even heat distribution helps preserve moisture, texture, and serving quality over extended holding periods.
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No water or plumbing required: Fully electric, dry operation eliminates steam lines, drainage, and descaling—reducing installation and maintenance costs.
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Energy-efficient design: EcoSmart operation reduces utility consumption while maintaining stable heat in high-volume environments.
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Durable stainless steel build: Engineered for heavy-duty commercial use with long-term resistance to heat, moisture, and daily wear.
Q&A
Q: What is the Alto-Shaam 300-HW/D6?
A: The 300-HW/D6 is a commercial drop-in hot food well that uses Halo Heat® technology to hold multiple hot foods at safe serving temperatures without water, steam, or fans.
Q: What makes Halo Heat different from steam tables?
A: Halo Heat uses gentle radiant heat that evenly surrounds food, preventing drying, scorching, or temperature spikes—unlike traditional steam tables that rely on water baths.
Q: What is the pan capacity?
A: It typically holds 3 full-size 12”×20” pans (up to 6” deep), with divider bars allowing flexible combinations of smaller pans for menu variety.
Q: Does it use water or plumbing?
A: No. It is a completely waterless system, requiring only an electrical connection—no steam, drains, or plumbing installation needed.
Q: How is temperature controlled?
A: It uses adjustable thermostatic controls, with optional independent control per well for holding different foods at different temperatures.
Q: Is it energy efficient?
A: Yes. The EcoSmart design uses low wattage (around 1.4–1.8 kW range depending on voltage), helping reduce energy costs and kitchen heat load.
Q: What foods is it best for?
A: Ideal for hot entrées, rice, vegetables, sauces, proteins, and buffet or cafeteria service items requiring long, stable holding.
Maintenance Tips
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Daily cleaning: Wipe stainless steel wells, flange, and surrounding surfaces after cooling to prevent grease buildup and maintain food-safe operation.
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Waterless system only: Halo Heat is fully dry operation—no water, steam, or plumbing required, reducing scale and maintenance issues.
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Immediate spill removal: Clean spills quickly since there is no drain, preventing staining, odor, and hardened residue.
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Thermostat monitoring: Check temperature settings regularly to ensure consistent hot-holding performance across all wells.
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Use divider bars correctly: Keep pan dividers installed for even heat distribution and flexible pan configurations.
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Keep vents clear: Ensure surrounding counter space and airflow areas stay free of dust and grease for stable performance.
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Avoid harsh chemicals: Use mild detergents only to protect stainless steel and extend equipment lifespan.
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Electrical inspection: Regularly check cords, plugs, and controls to ensure safe, reliable operation in high-volume kitchens.
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Prevent buildup zones: Focus cleaning on corners, edges, and pan rails where residue accumulates fastest.
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Preventive servicing: Schedule routine technician checks to maintain heating consistency and long-term reliability.
Damage 
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