SMALL RESTAURANTS & CATERING

Fit the smoker to your prep and service.

Planning roughly 20–30 lb batches? Compare a smoker your staff manages with an oven that switches to holding on a timer.

Choose your smoker Compare models →

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Concept illustration of batch cooking in a professional kitchen

CHOOSE YOUR SMOKER

Will staff move the food into holding?

Yes: start with the 1500-C. Need the oven to switch on a timer? Look at the 767-SK Classic.

FOR STAFF-MANAGED BATCHES

SmokinTex 1500-C

Choose the 1500-C if its racks fit your menu and staff can move the food into holding.

Rack size: 18 × 18 in
Cabinet depth: 23 in

Requires a separate plan for holding after cooking.

View on Amazon Read the product guide

Need a deeper rack? Compare the CXLD’s extra rack depth with the space it needs.

Compare the rack layouts

FOR TIMED COOKING & HOLDING

Alto-Shaam 767-SK Classic

Choose the 767-SK Classic when you need the oven to switch from cooking to holding after a set time.

Switch to holding: After the set time
Cabinet depth: 31⅝ in

Holding is triggered by time, not a meat-probe target. Confirm the Classic controller and electrical configuration.

View on Amazon Read the product guide

Need a probe to trigger holding? That is a different control requirement. Use the cooking-and-holding guide before choosing the Classic model.

Explore probe-triggered holding

Manufacturer product photos.

Planning 40–60 lb batches or an overnight workflow? Use the larger-batch comparison →

COMPARE THE WORK

What changes between the two models?

Compare what happens after cooking and what you need to arrange.

What changes between the two routes?

Swipe to compare both workflows.

What changes between the two routes?
What matters	SmokinTex 1500-C	Alto-Shaam 767-SK Classic
When the cook ends	You manage the handoff into holding.	The oven switches to holding after a set time.
Choose differently if	You need the equipment to handle the transition.	You need a meat-temperature probe to trigger holding.
Check before buying	Rack fit, room for the cabinet and the separate holding plan.	Classic controls, electrical configuration and the timing routine.

FIT THE FOOD

Measure the largest cut in the batch.

Whole brisket and small cuts use rack space differently. Check your largest cut and the clearance above it.

Concept illustration of whole brisket extending beyond one rack and fitting within a larger rack

Extra rack depth has a space cost.

The CXLD adds 4 inches of rack depth and needs 3½ inches more cabinet depth.

1500-C18 × 18 in racks23 in cabinet depth

SmokinTex 1500-CXLD manufacturer photograph

1500-CXLD18 × 22 in racks26.5 in cabinet depth

Manufacturer images; not shown to scale.

View CXLD on Amazon Read the CXLD product guide

Match the 767-SK loading arrangement to your menu.

Ask which racks and pans are included, then check their usable dimensions against your menu.

Manufacturer product photograph.

Check the usable size of the racks or pans you will use.
Allow for the thickness of the food between levels.
Ask the seller to confirm included equipment.

Check the 767-SK manufacturer details

Use your menu as the test.

Sketch a loaded rack using the manual’s spacing requirements. Count the shelves you can actually use.

Work through rack space

FIT THE KITCHEN

Price the installed setup.

Ask for a quote that includes the equipment and the work needed to install it.

Position & access

Check the route into the building, door opening, loading room and access for cleaning.

Power & ventilation

Give the installer the exact electrical configuration and installation manual. Review the proposed position and ventilation with the relevant local authority.

Holding & delivery

Include any separate holding equipment, freight, unloading and installation work in the quote.

Review restaurant installation questions

What should I ask the seller to send?

The exact model and configuration shown on the quote.
The corresponding specification sheet and installation manual.
The model-specific certification documents required for your review.
Included racks, accessories, delivery terms and unloading arrangements.

AFTER THE LAST BATCH

Make cleanup part of the choice.

Ask to see the model’s grease collector: where it sits, how it comes out and how the manual says to clean it. Include that work in the closing routine.

Explore grease and cleaning questions

YOUR NEXT STEP

Check your chosen model with the seller.

SmokinTex 1500-C

View 1500-C on Amazon ↗

767-SK Classic

View 767-SK on Amazon ↗

Confirm the exact configuration and current seller terms. If kitchen fit is still the open question, take the buying checklist with you.

How this guide was put together & sources

This is a comparison of published model information, not a hands-on test. The 20–30 lb batch is the planning scenario for this page, not a measured output claim for any model. Manufacturer details were checked on September 6, 2026.

Product photos are from manufacturers. The other images illustrate buying considerations; they do not document product tests or approved installations. No individual kitchen’s installation has been assessed.

Amazon links identify the listed models. Confirm voltage, controls, included equipment and delivery terms with the seller. We may earn a commission from qualifying purchases.