ALTO-SHAAM · TIMED COOK & HOLD
Set the cooking time. Let the oven switch to holding.
Choose the Classic when your routine needs a timed change from cooking to holding. It gives you that transition without someone returning to change the setting.
The timer does not wait for a food-probe target. If that is how you need to end the cook, compare a probe-controlled model.
Check current price, configuration and delivery options.
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Sources & approach ↗CONTROLS & LOADING
Set the cooking temperature, cooking time and holding temperature for your process.
Check food readiness using your established process before service; elapsed time does not measure internal food temperature.
The specification lists room for nine 2½-inch-deep full-size hotel pans or five 4-inch-deep full-size hotel pans. It also lists up to five 18 × 26-inch sheet pans on wire shelves.
Two wire shelves and one rib rack are standard equipment. Additional shelves are needed for the full sheet-pan arrangement; check food height and the quoted accessories.
Cabinet height includes the standard 3½-inch casters. Control ranges do not establish a safe setting for every food or process.
EVERY BATCH
Set smoke duration with the smoke timer and the full cooking duration with the cooking countdown. The smoke interval can end before cooking does; the cooking countdown triggers holding.
WHEN TO CHOOSE DIFFERENTLY
IF A FOOD-PROBE TARGET SHOULD END THE COOK
The legacy 1000-SK/III supports time or food-probe cooking followed by holding. Compare the exact /III controller when a probe target is the deciding requirement.
The linked configuration is 208/240V. Current 1000-SK models are different products; match the model and documents.
IF STAFF WILL MANAGE THE FINISH
The 1500-C is an alternative when an 18 × 18-inch rack fits and your team will manage the end of cooking and holding.
Its 23-inch-deep cabinet is shallower, but it does not provide the Classic’s timed cook-to-hold transition.
BEFORE YOU ORDER
The specification lists 120V, 208–240V and 230V versions. The 120V version is rated 16A with a NEMA 5-20P plug. Match the exact nameplate and plug to the installer’s supply plan.
Give the installer the exact specification and manual, including door access and service clearances. Confirm ventilation and local restaurant requirements for the proposed location.
Confirm Classic controls, shelves, rib rack, other accessories, delivery and unloading. Ask who provides warranty service and which seller terms apply.
| Position | Manufacturer minimum |
|---|---|
| Rear to non-heated surfaces | 3 in |
| Rear to heat-producing equipment | 18 in |
| Top / each side | 2 in / 1 in |
These are equipment clearances, not a complete installation plan. Keep the unit level, allow working and service access, and have ventilation requirements checked under local rules.
Alto-Shaam 767-SK Classic
Check the exact offer and delivery options.
We compare published model information with the buying questions on this page. Sources were checked on September 6, 2026. This is not a hands-on review or an assessment of an individual installation.
Pan counts and control ranges are manufacturer specifications, not a measured food-capacity claim. The probe alternative uses the legacy /III specification, not the current 1000-SK. The exact electrical version must be confirmed on the seller’s offer.
Product photographs are from manufacturers. We may earn from qualifying Amazon purchases. Confirm the exact model, seller configuration and current terms.