Alto-Shaam Converge Combi Ovens - CMC-H3H
3-Chamber • Electric • Ventless • Made in the USA
Turbo-charge throughput without expanding your footprint. Alto-Shaam’s Converge CMC-H3H gives you three completely independent combi ovens in just 24 inches of width—so you can steam salmon, air-fry fries and bake pastries at the same time with zero flavour transfer.
Features
- Three individually controlled chambers with Structured Air Technology for faster, even cooking.
- Convection, steam or combi mode in every cavity: 85 °F–525 °F (30 – 274 °C).
- Absolute Humidity Control – choose any humidity level from 0-100 % to lock in yield, colour and texture.
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Ventless & EPA 202 compliant thanks to one catalyst per chamber plus an exhaust-manifold catalyst—no hood needed.*
- ChefLinc™ cloud connectivity (Deluxe control) for remote recipe upload, data & diagnostics.
- 4-cycle automatic self-cleaning system with front-access rinse hose; starter chemicals included.
- LED-lit handle & interior lighting give at-a-glance status and product visibility.
- USB port for fast recipe transfer and HACCP data download.
- Full stainless-steel construction, double-pane glass door and IPX5 water-jet protection for long-term durability.
Specifications
| Model |
CMC-H3H |
| Chambers |
3 independent combi cavities |
| Exterior (H × W × D) |
46″ × 24-7/16″ × 40-1/4″ (1168 × 621 × 1023 mm) |
| Interior (per chamber) |
19-7/16″ H × 14-3/8″ W × 21-1/8″ D (493 × 366 × 537 mm) |
| Net weight |
394 lb (179 kg) – ships at 490 lb (222 kg) |
| Electrical |
208–240 V, 3 PH, 50 A, 10.1 – 13.4 kW, NEMA 15-50P |
| Temperature range |
Convection 85–525 °F • Steam 85–250 °F • Combi 213–525 °F |
| Humidity control |
0-100 % RH (Absolute Humidity Control™) |
| Water connections |
(2) cold, (1) treated ¾″ NPT; 1½″ drain (200 °F rated) |
| Noise / Heat gain |
< 63.3 dBA • 706 BTU/h (0.21 kW) |
What our Experts Think
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Premium hot carving station for high-visibility service
The Alto-Shaam CS-200 is a double-lamp heated carving station with integrated Halo Heat® shelf technology, designed to keep roasted meats at ideal serving temperature while enhancing front-of-house presentation.
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Dual heating system prevents drying and overcooking
Combines gentle radiant heat from the carving surface (Halo Heat®) with overhead heat lamps, maintaining food temperature stability without drying out or continuing the cooking process.
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Built for high-volume service (up to ~70 lb capacity)
Supports approximately 70 lb (32 kg) of product, making it ideal for roasts, carved meats, and banquet-style service where continuous slicing is required.
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Ergonomic, mobile-friendly design
Designed to sit on top of compatible Alto-Shaam cook & hold or holding equipment, enabling flexible use as a mobile or fixed carving station depending on service layout.
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Professional carving surface with built-in efficiency features
Includes a removable NSF cutting board with integrated gravy lane, improving sanitation, workflow efficiency, and cleanup speed during busy service periods.
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Optional glass breath guard for upscale presentation
Available clear glass guard improves hygiene and visual merchandising while maintaining easy access for carving operations.
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Best fit use case
Ideal for hotels, buffets, catering lines, and high-end banqueting operations that need consistent hot holding + live carving performance with strong presentation value.
Q&A
Q: What is the Alto-Shaam CS-200 Carving Station used for?
A: A commercial heated carving station designed for buffet lines and front-of-house service, keeping carved meats and hot foods at safe serving temperatures while improving presentation and workflow.
Q: What are the key features of the CS-200?
A: It uses a combination of Halo Heat® radiant warming from below and infrared heat lamps from above, ensuring even temperature control without drying or overcooking food.
Q: What is its capacity?
A: It can hold approximately 70 lb (32 kg) of carved or whole roasted product, making it suitable for banquet and buffet service.
Q: How does Halo Heat improve performance?
A: Halo Heat provides gentle, uniform radiant heat instead of harsh convection airflow, helping maintain moisture, texture, and yield over long holding periods.
Q: Does it include a cutting surface?
A: Yes. It comes with a removable NSF/USDA cutting board with integrated gravy lane, designed for clean, efficient carving and food safety.
Q: Is it portable or fixed?
A: It can be used as a mobile or stationary carving station, and is often paired with Alto-Shaam cook-and-hold or holding cabinets for integrated service setups.
Q: Where is it typically used?
A: Common in hotels, buffets, catering operations, and carving stations in banquets where food is carved in front of guests and served immediately.
Maintenance Tips
- Wipe heated shelf daily (after cool-down) to remove grease, drips, and food residue
- Clean cutting board after each service using warm water, mild detergent, and sanitizer; dry thoroughly
- Remove and clean cutting board drip/gravy lane regularly to prevent buildup and odors
- Clean glass breath guard daily with a non-ammonia glass cleaner for clear visibility and hygiene
- Do not use knives or metal scrapers on the heated surface to avoid damage to Halo Heat finish
- Inspect and wipe heat lamps regularly (when cool) to maintain consistent lighting and performance
- Keep ventilation openings clear to ensure stable heat distribution from Halo Heat system
- Check electrical cord and switches periodically for wear, especially in high-traffic service areas
- Avoid high-pressure washing or soaking—use damp cloth only to protect electrical components
- Schedule routine professional servicing annually to ensure safe heating performance and electrical integrity
Damage 
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