Types of Cook and Hold Ovens

Capable of cooking, rethermalizing, and holding, a good cook and hold oven will immediately become one of the most dynamic and cost-saving pieces of equipment in your kitchen. With its low-maintenance, set it and forget it design, you'll find yourself with much more free time to tend to the other demands of a busy kitchen.

What is a Cook and Hold Oven?

Cook and hold ovens remove much of the work of preparing large portions of food. They cook food at low temperatures until the proper internal temperature is reached through a penetrating probe, or until the timer tells it to switch into holding mode. When the oven enters holding mode it reduces temperature and holds it at the ideal safe serving temperature so it is ready to serve.

This method of cooking eliminates the necessity to constantly check on meats and other foods to make sure they are not overcooking, thus saving on time and labor while improving quality and consistency.

Cook and Hold Oven Styles

Cook and hold ovens are capable of utilizing multiple cooking styles. While some are able to tackle numerous methods, others are specialized towards just one. Before purchasing, it is helpful to know what each style brings to the table and how each could benefit your specific business.

Cook and Hold Ovens

Low and slow method accounts for 15-20% less shrinkage of meat
High humidity cabinet provides more moist end product
No venting required (in most locations)
Auto-hold setting is low maintenance

Rethermalization Ovens

Completely heat-up precooked foods to serving temperature
Slow convected air seals in natural juices
Can also be used for slow roasting
Rethermalization feature is great for batch cooking

Smoker Ovens

Wood chip container adds real wood flavor to meats
Built in smoke timer adjusts "smokiness" level
Can cold smoke fish and cheese
Add smoked items to your menu without a seperate smoker

Cook and Hold Oven Cabinet Styles

Cook and hold ovens come in a variety of shapes and sizes. Regardless of your kitchen's needs in terms of space and cooking volume, there is sure to be a cabinet style for you.

Undercounter

Holds up to 100 lb. of food
Heights range from 31-34" tall
Low-profile height allows unit to be slid under counters and work tables to save on space
Casters simplify moving the cabinet for cleaning and maintenance

Half Height

Holds up to 150 lb. of food
Heights range from 40-48" tall
Compact design saves on vertical space
Can be stacked with a second holding cabinet

Countertop

Holds up to 36 lb. of food
Heights range from 12-14" tall
Great for small batch cooking
Compact design takes up minimal counter space

Pass-Through

Holds up to 240 lb. of food
Heights range from 73-75" tall
Doors on both sides make loading and unloading easier
Individual timers and thermostats for each section
Perfect for operations that load from the kitchen and unload in serving area

Full Height

Holds up to 300 lb. of food
Heights range from 73-82" tall
Two section design allows for simultaneous cooking of different foods
Double the cooking potential in a singular unit footprint
Individual timers and thermostats for each section

Food Holding Safety Considerations

When it comes to food safety there is no room for error. It is very important to know what holding temperatures must be maintained for food after it is done cooking and to stay out of the "danger zone." Fortunately, cook and hold ovens remove the guess work and automatically drop to the proper holding temperature after the cooking period is finished, as established by the penetrating thermometer probe.

What are Recommended Holding Temperatures?

Meat

FOOD	HOLDING TEMPERATURE
Beef Roast (Rare)	130°F / 54°C
Beef Roast (Med/Well Done)	155°F / 68°C
Beef Brisket	160°F-175°F / 71°C-79°C
Prime Rib (Rare)	130°F / 54°C
Steaks (Broiled/Fried)	140°F-160°F / 60°C-71°C
Ribs (Beef Or Pork)	160°F / 71°C
Veal	160°F-175°F / 71°C-79°C
Ham	160°F-175°F / 71°C-79°C
Pork	160°F-175°F / 71°C-79°C
Lamb	160°F-175°F / 71°C-79°C

Poultry

FOOD	HOLDING TEMPERATURE
Chicken (Fried/Baked)	160°F–175°F / 71°C–79°C
Duck	160°F–175°F / 71°C–79°C
Turkey	160°F–175°F / 71°C–79°C

Fish / Seafood

FOOD	HOLDING TEMPERATURE
Fish (Baked/Fried)	160°F–175°F / 71°C–79°C
Lobster	160°F–175°F / 71°C–79°C
Shrimp	160°F–175°F / 71°C–79°C

Misc.

FOOD	HOLDING TEMPERATURE
Casseroles	160°F-175°F / 71°C-79°C
Dough (Proofing)	80°F-100°F / 27°C-38°C
Eggs (Fried)	150°F-160°F / 66°C-71°C
Frozen Entrees	160°F-175°F / 71°C-79°C
Hors d'oeuvres	160°F-175°F / 71°C-79°C
Pasta	160°F-175°F / 71°C-79°C
Pizza	160°F-175°F / 71°C-79°C
Potatoes	180°F / 82°C
Sauces	140°F-200°F / 60°C–93°C
Soup	140°F-200°F / 60°C–93°C
Vegetables	160°F-175°F / 71°C-79°C

Why is Humidity Good for Meat?

Along with low-and-slow cooking, another factor of cook and hold ovens that creates a delicious end product is added humidity. Everyone can agree that meats taste better when they are moist and not dried out. A lot of flavor is contained within the meat's natural juices, and losing those juices is a detriment to the quality of the finished product.

Some cook and hold ovens include hot water heaters that create steam and add moisture into the cooking cabinet. This full control over humidity allows for foods to be ready to serve at not only the ideal internal temperature but also the perfect moisture content.

What is Low and Slow?

Cook and Hold ovens utilize a "low and slow" cooking style. What this means is that instead of cooking food at a high temperature for a short period of time, these ovens cook their contents at a low temperature for long periods. The benefit of this is that when meats and other foods are cooked slowly, they lose a lot less juices and experience minimal shrinkage.

Foods cooked in a standard convection oven may shrink as much as 30%, however when cooked in a low and slow cook and hold, you may experience as little as 5% shrinkage. Not only does this give you a better and juicier end product, you also greatly increase your yield, saving on overall food costs.

Pan and Tray Holders

Each cook and hold oven will include either shelves, slides, or both in order to hold your pans and trays of food.

Shelves

Wire style provides better heat circulation to food
Can slide all the way out for easier loading and unloading
Able to hold smaller pans that will not work with slides
Grid design is more difficult to clean

Slides

Capable of holding full size pans of food
Open style allows all drips to fall into drip tray
Reduced hot air circulation
Not ideal for smaller pans

What Size Cook and Hold Oven Do I Need?

To determine which size cabinet is best for your operation, consider the below table on how common meats translate to actual poundage.

Food	Capacity
Beef Brisket	3 Roasts
Prime Rib	2 Roasts
Beef Tenderloin	6 Tenderloins
Pork Chops	4 Half-Sized Sheet Pans
Ham (Cured and Smoked)	4 Hams
Pork Loin	4 Roasts
Chicken (Whole)	4 Chickens
Turkey (Whole)	2 Large Turkeys
Salmon Steaks	28-32 Steaks

To determine which size cabinet is best for your operation, consider the below table on how common meats translate to actual poundage.

Food	Capacity
Beef Brisket	6-8 Roasts
Prime Rib	6 Roasts
Beef Tenderloin	15 Tenderloins
Pork Chops	4 Full-Size Sheet Pans
Ham (Cured and Smoked)	8 Hams
Pork Loin	9 Roasts
Chicken (Whole)	18 Chickens
Turkey (Whole)	5 Large Turkeys
Salmon Steaks	60 Steaks

To determine which size cabinet is best for your operation, consider the below table on how common meats translate to actual poundage.

Food	Capacity
Beef Brisket	12-16 Roasts
Prime Rib	12 Roasts
Beef Tenderloin	30 Tenderloins
Pork Chops	10 Full-Size Sheet Pans
Ham (Cured and Smoked)	18 Hams
Pork Loin	18 Roasts
Chicken (Whole)	54 Chickens
Turkey (Whole)	12 Large Turkeys
Salmon Steaks	150 Steaks

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The Danger Zone: Following Food Safety Temperatures

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Types of Cook and Hold Ovens

What is a Cook and Hold Oven?

Cook and Hold Oven Styles

Cook and Hold Oven Cabinet Styles

Food Holding Safety Considerations

What are Recommended Holding Temperatures?

FOOD

HOLDING TEMPERATURE

FOOD

HOLDING TEMPERATURE

FOOD

HOLDING TEMPERATURE

FOOD

HOLDING TEMPERATURE

Why is Humidity Good for Meat?

What is Low and Slow?

Pan and Tray Holders

What Size Cook and Hold Oven Do I Need?