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 Efficient technologies for cooking with electricity  

Low-temperature cook-and-hold oven

The low-temperature cook-and-hold oven uses dry or moist heat to cook food. It lets you roast at low temperatures or warm up food.


Low-temperature cook-and-hold oven

Low-temperature
cook-and-hold oven

Uses

  • Roasting and cooking at low temperatures, then holding at the desired temperature
  • Reheating
  • Precise temperature and humidity control for both cooking and holding

Description

  • Insulated enclosure
  • Heat produced by electric elements
  • Ovens sized for required production
  • Efficient in terms of design, engineering and versatility

How it works

  • Cooks both with dry and moist heat
  • Elements heat air inside the enclosure
  • Hot air circulating inside the oven heats food
  • Cooking temperatures from 225°F to 260°F or 107°C to 128°C
  • Holding temperatures from 140°F to 160°F or 60°C to 71°C

Notes

Precise hold-temperature control is crucial. If temperature falls below 140°F (60°C), bacterial growth can occur. If temperature exceeds 160°F (71°C), cooking continues.


Features

  • No gas equivalent
  • More even cooking and less food shrinkage
  • Meat tenderized by low-temperature holding, generally for 1 to 12 hours (holding 1 hour equals aging for 24 hours)
  • Flexible and mobile: oven can be installed and moved almost anywhere since no ventilation is required
  • Suitable for meeting high demand at banquets and receptions

Electrical specifications

Power supply: 120, 208 or 240 V, single-phase and 3-phase


See also