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. 150 «ossobuco» cooked perfectly at 81 oC to the core for a total of 45 kg. 17% less weight loss compared to a convection or combined oven, or about 25 extra pieces served with the same load. All this with a consumption of 53% less electricity. More savings = more profit
Mit einem CHC082E der Cook&Hold-Reihe können Sie bis zu 80 Schweinshaxen pro Zyklus bei einer Temperatur von 95oC garen und dabei sehr wenig Strom verbrauchen. Dieser statische Ofen gart dank seiner sanften Erwärmung "DELIWARM" während der Nacht unter Volllast, ohne dass Personal in der Küche anwesend sein muss, und geht nach dem Garen in den Warmhaltezyklus über.
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.
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.
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.
With a CHC082E of the Cook&Hold range you can cook up to 80 pork shanks per cycle, with a temperature of 95oC, consuming very little electricity. This static oven, thanks to its gentle heating “DELIWARM”, cooks at full load during the night, without the presence of staff in the kitchen, and, once finished cooking, passes to the holding cycle.
Containing the food weight loss while cooking is very important not only for profitability, but also because it allows you to use almost all the raw material for the preparation of dishes. In fact, thanks to the greater availability of high quality raw materials, Chefs can unleash all their creativity in the creation of their recipes.
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