Why buy a cook and hold? The primary advantage to a FWE cook and hold is the low and controlled temperatures. This technology helps dramatically reduce loss in many roasted meats. This reduction improves yields allowing for more servings thus increased revenue. As much as an additional serving or two of prime rib can be saved with one of these cook and hold ovens. To achieve this, the product must come up to temperature at a slower pace. A drawback that chefs face with most low temperature cooking is the loss to the dark, crisp, caramelized outside of meat products. FWE’s engineering team have worked hard to find that perfect balance of gentle air flow, and even heat distribution, that allows for the Maillard effect to be achieved, giving that desired flavor and texture that many chefs want.
The cook and hold runs at a lower temperature so it requires less energy than typical ovens. In restaurants that require an electric demand fee, utilizing overnight cooking could offer even more of an expense advantage. Since the unit is cooking at a low temperature (below 350°) the use of a hood is not required in the majority of the United States. This flexibility allows large kitchens to save on space and the expense of having to purchase extra ventilation hoods.
Overnight cooking offers labor saving as well. If a product is started before a
shift ends, it will cook to a predetermined setting, and automatically switch to a holding cabinet. Without a piece of equipment like this, staff may have to come in early and cook before service time, thus extending working hours and payroll. Kitchen staff will not even need to come in early to preheat this unit, if the Delayed Preheat option is utilized. Program what time the unit should start, and open the kitchen with hot cooking and holding equipment ready to go. To save even more on payroll, FWE has advanced upon the preset function that has been helping kitchen staff for years. With 15 programmable cooking procedures now available, inexperienced staff can cook correctly and consistently to the restaurants standard operation procedures.
