Invented 55 years ago by our founder, Jerry Maahs, the Cook & Hold oven introduced the culinary world to the advantages of low-temperature cooking. And the culinary world was never the same.
Reduced shrinkage – The closed cavity, low heat, and no fans reduce protein shrinkage by up to 20%, which means more servings and more profits. This process also gives meats a natural roasted flavor and appearance.
A browning masterpiece – While other ovens may “carbonize” their meats, the Cook & Hold produces a beautiful brown caramelized product.
Exclusive Halo Heat® - No one else has the original Halo Heat technology, which surrounds the oven cavity, and your food, with soft and precise heat.
Natural tenderizing – When meat cooks gently at low temperatures, it is tenderized by its own natural enzymes. Spices also become better incorporated into whatever you’re cooking. Overnight cooking and holding results in one to two days of natural aging for every hour of holding.
Low power consumption – The Cook & Hold keeps your utility bills in check by using less than a dollar of electricity a day. And no expensive ventilation is necessary with the Cook & Hold.
Cooking versatility – It’s not just for prime rib anymore! The Cook & Hold is great for steaks, vegetables, braising short ribs, baking cheesecakes, proofing bread dough, or even reheating convenience food items.
Browse Cook/Hold ovens by capacity or control type: