Cook&Hold: true low-temperature cooking. Thanks to static heat and the Deliwarm heating system, Cook&Hold can cook up to 208 chicken breasts in the CHC082E in 6 hours, with a very low consumption of 1600W/h, both vacuum-packed and in free atmosphere. The meat's cooking juices, aromas and tenderness remain almost intact, with a weight loss of only 11%. Try Cook&Hold, also available in versions with lower load capacities. Low consumption + yield + profits.
All the flavour of traditional dishes with the productivity of large-scale catering. Would you like to offer your customers the aroma of home-made dishes cooked in a “gentle” way, while saving energy and raw materials? Try Cook&Hold, the range of low-temperature, static-heat ovens designed for small, medium and large professional catering.
The “reverse searing” technique has been around for some years and aims to make rare-cooked meat consistently perfect rather than cooked in “layers”. With its gentle DELIWARM heat, Cook&Hold allows the most demanding chefs to cook meat perfectly to the core at the desired temperature, with low consumption, without adding water and with very low weight loss.
Low-temperature cooking allows you to cook meat while preserving all its nutritional and organoleptic properties, with considerable savings in electricity and raw materials. Cook&Hold by Moduline offers you a product capable of cooking with electricity savings of up to 60% and lower weight loss in the cooked product.
The static ovens in the Cook&Hold range are perfect for cooking meat in large quantities, so they are suitable almost exclusively for this type of cooking, right? Wrong! They are actually also ideal for sauces of all kinds.
With a CHC082E from the Cook&Hold range you can cook up to 80 pork shanks per cycle at a temperature of 95oC, using very little electricity. Thanks to its gentle “DELIWARM” heating, this static oven cooks at full load overnight, with no staff needed in the kitchen, and once cooking is complete it switches to the holding cycle.
Keeping food weight loss to a minimum during cooking is very important, not only for profitability but also because it allows you to use almost all of the raw material when preparing dishes. In fact, with a greater availability of high-quality raw materials, chefs can unleash all their creativity when creating their recipes.
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