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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