COOK AND HOLD OVENS Questions to Ask
1. What type of food will be cooked? • Cook and hold ovens are able to cook tender proteins as well as more delicate items such as sauces, butter, yogurt and cheesecake among other items. 2. What is your cooking capacity? • Reference the manufacturer specification sheets to determine the pan type, oven capacity and load amount per cavity. • Cook and hold ovens are stackable to increase capacity and save space with a vertical footprint. Some manufacturers provide kits that allow stacking with other cook and hold ovens and equipment. 3. What level of control is needed? • Simplified designs feature basic dials or push- button controls. More complex systems contain features such as the ability to record HACCP data by cooking by probe. 4. Are there security concerns? • Lock features are available and can be installed at the factory or on site. 5. Does your equipment need to be portable or stationary? • Single-cavity cook and holds are usually under
the counter or mounted under the counter while double-cavity cook and hold ovens are stand- alone units. • Cook and hold ovens can be supplied with various caster sizes for easy mobility. Bumpers can also be added to prevent collision damage to walls and other equipment. 6. What voltage is available in your location? • If you have a 120V one-phase, you will need to validate the amperage for the specific oven – this typically ranges from 20, 30 and 50 amp service. • If you have a 208-240V one-phase, you will need to validate the amperage for the specific oven – this typically ranges from 20, 30 and 50 amp service. 7. Do you want to connect to water supply? • While a water supply is not necessary, ovens that require water are recommended to be connected directly to a water source. Water reservoirs can be filled as well. 8. Does the product need to be visible during the cook cycle? • Opening the door during operation can negatively impact the cooking and holding process. Glass doors allow you to see the product without any opening necessary.
Cabinet Sizes
Full Height • At least 65" tall, this design is ideal for high-volume operations
Capacity • Rated by how many standard-sized pans the cabinet can hold, ranging from three to as many as 18.
1/2 Height • 36-41" high, making them ideal for use in smaller to low-volume operations
Undercounter • Less than 34" height, allowing it to easily fit under countertops in small kitchens
EQUIPMENT GUIDE
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