How a cook and hold oven works
A cook and hold oven cooks food slowly at a low, steady temperature, then automatically switches to holding it at serving temperature until you need it. Because the meat never sees the high, drying heat of a conventional roast, you get less shrinkage, more tender results and a better yield from every cut. Many kitchens load them in the evening, cook overnight and have product ready to serve in the morning.
Who uses cook and hold ovens?
Restaurants, pubs and clubs use them for roasts, ribs, brisket and pulled meats; hotels, function centres and caterers use them to cook and hold large volumes for banquets; and hospitals and aged care kitchens use them for consistent, tender protein. Smoker versions add hot or cold smoking for meats, fish and cheese.
Choosing a cook and hold oven
- Capacity: sized by gastronorm trays, from 5 x 2/1 GN (10 x 1/1 GN) up to dual-compartment units.
- Core probe control: a multipoint core probe and delta-T cooking let the oven cook to the inside temperature of the product, not just the air.
- Dual compartments: two separately controlled cavities let you cook two products at different settings.
- Mobility: models on castors can be wheeled to the service point to hold food right where it's served.
- Smoking: smoker ovens add an external smoke generator for hot or cold smoking.
Our range
We stock Moduline cook and hold ovens and hot or cold smoker ovens, made in Italy, with LCD touch screen controls, multipoint core probes, glazed lit doors and USB ports for HACCP records.
Delivery and our price-beat guarantee
We deliver Australia-wide by tailgate truck, usually within 2 to 5 business days to Melbourne, Sydney, Brisbane and Adelaide and 4 to 12 days elsewhere. Prices are shown ex GST with the GST-inclusive price alongside. Found a lower price? Send us the link under our Price-Beat Guarantee and we'll send you a one-off discount code.
Cook and hold oven FAQs
Can a cook and hold oven run overnight?
Yes. That's one of the main reasons kitchens buy them: the oven cooks to your program, then holds the food at serving temperature until morning.
What is the difference between cook and hold and a combi oven?
A combi oven cooks with convection, steam or both at higher temperatures and speeds. A cook and hold oven uses gentle static heat for slow cooking and long holding, which suits roasts and large cuts.