Operating a Cook-and-hold Oven

As the name suggests, cook-and-hold ovens are designed to cook products and hold them to ensure they stay at food-safe temperatures. Versatility makes them ideal for use in commercial kitchens. They operate by cooking foods slower and at a lower temperature than a traditional oven, preventing food from drying out. Low and slow cooking produces greater yields. After the cooking cycle, most units switch automatically to the hold cycle. Learning how to use a cook-and-hold oven isn't especially difficult. We'll discuss all you need to know about using cook-and-hold ovens in this article.

What Does "Cook and Hold" Mean?

"Cook and hold" is relatively simple to explain – it means you can cook a product and hold that product at a desired temperature until it's ready to be served. Innovative cook-and-hold technology equips one machine to prepare and store product, instead of users transferring food from one piece of equipment to another.

Cooking in Your Cook-and-hold Oven

Using a cook-and-hold oven should be a simple task. Most units have a maximum cooking temperature of 325 degrees Fahrenheit; however, some units – such as the Vulcan VCH88 full-size cook-and-hold oven – can bake products at temperatures as high as 350 degrees Fahrenheit. Cook-and-hold ovens cook at much lower temperatures than convection ovens, so they have greater meat tenderization, increased moisture retention, and higher yields.

While ideal for roasting large amounts of meat, these ovens aren't limited to braising and roasting. Cook-and-hold ovens can be used to bake, proof, ferment, and even sous vide. Cooking in a cook-and-hold oven greatly reduces labor and time because only one piece of equipment is used, and the unit can cook product overnight, outside of normal business hours. Most units come with preprogrammed temperatures, so little training is needed for new employees. Some units may include a probe, which can be used to ensure temperatures remain consistent. Units can come equipped with a smoking feature that's used to smoke meats, cheeses, and various other foods.

Holding in Your Cook-and-hold Oven

Once the cook cycle is complete, the holding cycle automatically begins. Holding food in your cook-and-hold oven should also be a straightforward task – many units, such as the Alto-Shaam 1000-TH/I cook-and-hold oven, feature simple knobs to control the holding temperature. Holding temperatures remain the same unless changed manually. It's important to ensure you hold food at the proper temperatures. A temperature that's too high could dry out the product, while a temperature that's too low can lead to bacterial growth. You should verify you're holding products for the right amount of time, ensuring you don't hold products for too long. After cooked and heated, food must maintain a temperature between 140 to 150 degrees Fahrenheit.

What Can You Use Your Cook-and-hold Oven For?

There are many different things that you can use your cook-and-hold oven for. We'll go over foods that you can prepare in your cook-and-hold oven, including some that may surprise you.

Should You Invest in a Cook-and-hold Oven?

Countless foodservice businesses can benefit from a cook-and-hold oven. However, not all businesses have capital or space to invest in a full-size unit. Fortunately, cook-and-hold ovens can come in full or half sizes, or as undercounter models. Half-size units are ideal for operators on a budget or who lack space. Half-size cook-and-hold ovens are priced typically from $5,000 to $8,000, while full-size units usually are priced between $7,000 and $13,000. Half-size units are great for users with restrictive budgets or space. Undercounter models are compact units made to be installed beneath countertops. Undercounter cook-and-hold ovens are priced generally from $4,000 to $7,000, ideal for operators with a limited budget. Like half-size units, undercounter ovens occupy hardly any space. If you're not constrained by a budget, or you have plenty of available kitchen space, it would be better to invest in a full-size cook-and-hold oven.