Commercial Cook & Hold Ovens
The cook-and-hold oven has become a mainstay of many commercial kitchens because of its ability to cook food and keep it warm with little interference from the operator, as well as eliminating product loss from overcooking or scorching during holding.
Commercial Holding Ovens: What You Need to Know
A cook-and-hold oven can be a great addition to any operation dealing with peak demand periods because it can keep an adequate amount of food at proper temperatures for extended periods. This means the necessary items don't all have to be cooked as orders are placed. Because many units are small and mobile, they can be moved to the serving station at the appropriate time while keeping food hot.
Commercial holding ovens are important because food must be kept at a safe temperature between cooking and serving, or dangerous bacteria might begin to grow and put your customers at risk. If you don't use a holding oven or another form of heat, you'll have to refrigerate the food to keep it safe before reheating it, which can change texture and flavor. Commercial holding ovens keep your food safe without damaging the flavors you've crafted.
Common Questions About Cook-and-hold Ovens
How should I choose a holding oven?
When considering commercial cook-and-hold products, start by estimating the size you need. Make sure you choose an oven big enough to hold everything you need to cook, starting with pan capacity. Most of these units are designed to hold full-size sheet pans, with the smallest half-size units holding fewer than five pans and full-size units holding about a dozen.
If you're going to need holding space for different types of dishes – especially if you're holding food at different temperatures – consider a unit with multiple cavities. Each cavity includes individual controls for cooking and holding different foods, which can be used to prepare two batches of the same item, leaving one batch to cook while you serve customers from the other.
Are all commercial holding ovens cook and hold?
Some of the options listed in this section aren't cook-and-hold ovens and can only hold already-cooked food. Many are listed as rethermalizers, which means they're intended to reheat food, not cook it when it's raw. This difference is key because rethermalizers might raise your proteins to a safe holding temperature without reaching the safe cooking temperature required to kill the bacteria that lives in food, such as salmonella or E. coli. Some rethermalization units also feature a roll-in rack that enables the operator to store several pans of cooked food quickly without manually handling each one, promoting both operator and food safety. You can sort out cook-and-hold ovens by our refinables on the left or by checking the product specification page to ensure you get exactly the equipment you need.
What other features should I consider?
- Cook-and-hold ovens with humidity controls can maintain moist environments in their cabinets during and after cooking, which can lead to greater product yields and keep food from drying out.
- If you're serving prime rib or a similar cut of meat, consider an oven with a wood chip box for a light smoke flavor. These units include a smoker package, which can impart the authentic flavors of wood-fired cooking without the hassle of cooking outdoors.
- A temperature probe can be inserted into food to ensure all the contents stay at the desired temperature, helping you serve high-quality food that's safe to eat.
Key Features of Commercial Holding Ovens
Maintains Food Safety: Keeps food at safe temperatures to prevent bacterial growth without altering texture or flavor.
Meets Peak Demand: Keeps food hot and ready to serve, reducing the need for on-demand cooking.
Size and Capacity: Choose the right size based on your pan capacity. Full-size units typically hold about 12 full-size sheet pans, while smaller units hold fewer pans.
Multiple Cavities for Versatility: Units with multiple cavities allow different types of food to be cooked or held simultaneously at different temperatures.
Cook and Hold vs. Rethermalizers: Some units are designed for reheating cooked food (rethermalizers), while cook-and-hold ovens can both cook and hold food at the right temperature.
Humidity Control: Maintains moisture to prevent food from drying out, improving yields and keeping food fresh.