Canada's Definitive Commercial Cooking Equipment Buying Guide

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Cook & Hold Ovens

ook and Hold ovens are commonly used in bulk cooking and

catering applications to cook large quantities of a single

product. Cook & hold ovens provide a flexible and labor-free solution

for gradual cooking at low temperatures. The low temperature and

enclosed cooking chamber prevent smoke and grease from escaping,

thus these units are ventless and may be placed anywhere in the

kitchen.

Some units, such as Alto-Shaam, provide remote management and

temperature probes to ensure optimal cooking without the need for

on-site supervision. Cook & Hold ovens also have a yield advantage, which

may be their most significant benefit. These units are typically used to slow-cook proteins. Proteins are

expensive, and these units will provide the highest yield and directly impact your bottom-line. Once the

product reaches the proper temperature, it can be configured to automatically convert to a “hold” mode,

preserving its freshness without overcooking.

RED APPROVED

Brand

Website

Price

Range

About

https://www.alto-shaam.com

$$$-$$$$

The original Cook & Hold with Halo Heat features

push-button controls and knobs, as well as modern

technology that allows for cooking by time or

numerous temperature readings to expedite the

process. Optionally, “ChefLinc” is a remote oven

management solution.

https://carter-hoffmann.com

$$$

Temperatures up to 325F and range in size from

2-compartment to under counter sizes, Carter

Hoffmann uses gentle circulated air to carmelize

meat & retain moisture.

https://www.foodservicesolutions.

com

$$$

Cres Cor equipment is built stronger to last longer.

Their lineup of commercial foodservice equipment

includes Hot Cabinets, Ovens, Utility Cabinets,

Racks, Dollies and a host of other quality products.

https://www.vulcanequipment.com

$$$

Low Air circulation with 350F baking/roasting

temperatures for maximum yield.

CnH

Alto-Shaam - model: 500-TH

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