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Bolognaise meat sauce

The static ovens of the Cook&Hold range are perfect for cooking meat in large quantities, and are suitable almost only for this type of cooking, right? No! actually they are also ideal for sauces of all kinds.

Chicken breasts with herbs

Cook&Hold the real low temperature cooking. Thanks to the use of static heat and using the Deliwarm heating system, Cook&Hold is able to cook, with the very low consumption of 1600W/h in 6 hours, up to 208 chicken breasts in the CHC082E, both vacuum and free atmosphere.

Veal “osso-buco” with vegetables

The low temperature cooking allows you to cook the meat, preserving all its nutritional and organoleptic values, with a great saving of electricity and raw material. Cook&Hold by Moduline offers you a product capable of cooking with a saving of up to 60% of electricity and with a lower weight loss of the product cooked.

Tomahawk rare-cooked

The technique of the “Reverse Searing” has existed for some years and has the purpose of making the rare cooking of the meat always perfect and not in “layers”. Cook&Hold with its gentle heat DELIWARM allows the most demanding chefs to cook meat perfectly to the core and the desired temperature, with low consumption, without the addition of water and with a very low weight loss.

Roast veal with vegetables

All the flavor of traditional dishes with the productivity of great catering. Would you like to offer your customers the fragrance of homemade dishes cooked in a “gentle” way, saving energy and raw material? Try Cook&Hold, the range of ovens at low temperature, with static heat, designed for small, medium and large professional catering.

Tuna puntarelle e topinambur

Martino Scarpa, chef of “Osteria ai do Campanili of Cavallino-Treporti”, shows us how he prepares his recipe “Tuna, puntarelle and Topinanbur” with the combi oven. The tuna is cooked in the combi oven at 220°C

Quail and red prawns

Martino Scarpa, chef of “Osteria ai do Campanili of Cavallino-Treporti”, shows us how he prepares his recipe “Quail and red shrimp” with the combi oven. The quail thighs are vacuum-baked in a steam oven at 64°C. for one hour, the quail breasts at 59°C for 40 minutes, the red shrimp at 200°C.

Sea bream, “sbrise”, broccoli and pumpkin

Martino Scarpa, chef of “Osteria ai do Campanili of Cavallino-Treporti”, shows us how he prepares his recipe “Sea bream, sbrise, broccoli cream and pumpkin” with the combi oven. The pumpkin is vacuum-baked in a steam oven at 100°C, the “sbrise” at 200°C, the sea bream for 6 minutes at 200°C.

Cod and articholes

Martino Scarpa, chef of “Osteria ai do Campanili of Cavallino-Treporti”, shows us how he prepares his recipe “Cod and artichokes” with the combi oven. The codfish is vacuum- cooked at 75 oC. for 15 minutes in the oven with steam, the artichokes vacuum-packed at 100 oC for 20 minutes and then browned in the pan.

Branzino con patate pomodorini e olive

I mantenitori di temperatura HOLD di Moduline permettono di poter consumare le pietanze, sia calde che fredde, alla giusta temperatura nelle ore di punta del servizio o in generale quando i clienti sono molto numerosi.